Typical low-carb diets, such as the Atkins Diet, advise eating the majority of daily net carbohydrates in the form of vegetables. Leafy greens such as spinach, Swiss chard, kale and lettuce are among the vegetables with the highest fiber content and the lowest carbohydrate count. Other low-carb vegetables include broccoli, asparagus, cauliflower, sprouts, celery, mushrooms and radishes.
According to New Health Guide, vegetables can be separated into four different groups: leaves, stems and flowers, fruits and roots. Leaves contain the fewest carbohydrates, while stems and flowers such as broccoli contain slightly higher carbohydrate levels, although they are still considered low-carb. Fruits, which are defined as the part of the plant that contains its seeds, usually have moderate levels of complex carbohydrates. Examples of fruits include squash (1.5 to 2.6 grams per half cup serving) and tomatoes (4.3 grams per quarter cup serving). Root vegetables such as yams, beets, carrots and sweet potatoes typically contain the highest carbohydrate level. Avoid other starchy vegetables, including corn, water chestnuts and peas, while following a low-carb diet.
Herbs such as basil, rosemary, sage, oregano, tarragon, parsley, cilantro, dill and garlic are also considered low-carb. Garlic contains 0.9 carbohydrates per clove and ginger contains 0.8 carbohydrates per tablespoon.