Broccoli, cauliflower, peppers and asparagus are examples of vegetables that are not considered starches and are low in carbohydrates. More nonstarchy vegetables include celery, Brussels sprouts and cucumbers.
Vegetables low in starch are packed with vitamins and minerals, have more fiber and fewer carbohydrates than starchy vegetables. They are also lower in calories. Many nonstarchy vegetables have enough fiber to cancel out the small amount of carbohydrates they contain.
People with trouble controlling their blood sugar, such as diabetics, are encouraged to eat more nonstarchy vegetables, such as eggplant, leeks and lettuce. These vegetables do not cause a rapid spike in blood sugar. Their high fiber content also makes them filling foods without extra calories. Three to five servings of nonstarchy vegetables are recommended daily for most people.
Starchy vegetables, such as beets and pumpkin, provide more carbohydrates, which in turn provide energy to the body. However, the increase in carbohydrates and lack of fiber in starchy vegetables also increases the amount of calories they contain. Too many starchy vegetables can lead to gaining weight when the extra stored energy from these carbohydrate-dense foods is not used. Potatoes, carrots, butternut squash and corn are vegetables high in starch and carbohydrates.