CARB COUNTS FOR COOKED VEGETABLES

CARB COUNTS FOR VARIOUS COOKED VEGETABLES

Broccoli, 1 cup cooked (5.5 ounces cooked weight)
Per Serving: 44 Calories; 1g Fat; 5g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net Carbs

Cabbage, 1 cup cooked (5.25 ounces cooked weight)
Per Serving: 33 Calories; 1g Fat; 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Cauliflower, 1 cup cooked (4.5 ounces cooked weight)
Per Serving: 28 Calories; 1g Fat; 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Green Beans, 1 cup cooked (4.5 ounces cooked weight)
Per Serving: 44 Calories; trace Fat; 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs

Zucchini, 1 cup boiled (6.5 ounces cooked weight)
Per Serving: 29 Calories; trace Fat; 1g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Zucchini, 1 cup sliced, raw (4 ounces uncooked weight)
Per Serving: 17 Calories; trace Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

I don't usually boil my zucchini. Because I stir-fry it, the boiled weight wouldn't be accurate due to all the water that's absorbed. That's why I've included the raw carb count as well as the boiled count.

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