Vegetables without sugar include collard greens, artichokes, bean sprouts, beets and cauliflower. Cucumbers, eggplants, leeks, mushrooms and radishes also contain no sugar. Salad greens, including lettuce, spinach, arugula, watercress and chicory, are also sugarless.
Vegetables without sugar are often referred to as non-starchy vegetables. These vegetables contain phytochemicals, vitamins, fiber and minerals but lack excessive calories and carbohydrates. Essentially, these vegetables can be eaten in as large a quantity as a personal desires and make it easy for that person to obtain the recommended minimum three to five servings of vegetables per day.
Non-starchy vegetables contain approximately 5 grams of carbohydrates per 1/2 cup cooked or 1 cup raw vegetables. The majority of those carbohydrates are composed of fiber; unless eating mass quantities of the vegetable, carbohydrates do not need to be counted. This makes non-starchy vegetables the best food choice for people with diabetes.
If basing a diet on the plate method, half of the plate should be filled with non-starchy vegetables. If hunger persists after the meal, it is acceptable to eat a small salad filled with sugarless vegetables and low-calorie dressing to both curb hunger and add extra servings of vegetables. Most vegetables have low glycemic indices.