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List of Vegetables for the Paleo Diet

author image Tammy Dray
Tammy Dray has been writing since 1996. She specializes in health, wellness and travel topics and has credits in various publications including Woman's Day, Marie Claire, Adirondack Life and Self. She is also a seasoned independent traveler and a certified personal trainer and nutrition consultant. Dray is pursuing a criminal justice degree at Penn Foster College.
List of Vegetables for the Paleo Diet
woman taking a bite out of celery Photo Credit: michaeljung/iStock/Getty Images

The Paleo Diet is a diet created by professor Loren Cordain. Cordain believes the right way to eat is to imitate the way our ancestors ate. This means sticking to foods that are as close to possible to their natural state and avoiding processed foods. Meats, nuts, seeds, fruits and vegetables are all acceptable in the Paleo Diet. Grains are not.

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Green Leafy Vegetables

fresh kale on counter
fresh kale on counter Photo Credit: jita/iStock/Getty Images

Green leafy vegetables are one of the main sources of nutrients in the Paleo Diet. Cabbage, collard greens, kale, lettuce, mustard greens, artichoke, spinach, Swiss chard and watercress are all acceptable.

Root Vegetables

green onions
green onions Photo Credit: OlenaMykhaylova/iStock/Getty Images

In the Paleo Diet, root vegetables will be one of your main sources of carbohydrates. Most root vegetables are allowed in the diet, including potatoes and all potato products. Turnips, rutabaga, radish, onions, green onions and carrots are all good choices too.

Starchy Vegetables

cooke sweet potato
cooke sweet potato Photo Credit: jrwasserman/iStock/Getty Images

While no grains are allowed in the Paleo Diet, you can get carbohydrates from starchy vegetables such as cassava root, sweet potatoes, yams and manioc.

Other Vegetables

fresh watercress in bowl
fresh watercress in bowl Photo Credit: Ildiko Papp/iStock/Getty Images

A number of other vegetables are acceptable in the Paleo Diet. These include less common options such as seaweed, dandelion, purslane and kohlrabi. More common choices include mushrooms, eggplant, celery, asparagus, artichoke, cauliflower and watercress.

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