Most vegetables are low in sugar and salt, but there are a few that can be considered sugar and sodium free. According to the Huffington Post, green beans, cucumber, squash, eggplant and asparagus are all vegetables that are considered both sugar and sodium free. A vegetable must have 5 mg or less of sodium or sugar to be properly labeled as sodium or sugar free.
While these vegetables contain very little to no sodium and sugar, there are several vegetables that are low in both, such as cabbage, cauliflower, lentils, onions and peas. Each of these vegetables have 35 mg or less of sodium and sugar. Starchy vegetables, such as corn and sweet potatoes, contain more sugar than others. While it is wise to monitor sugar and salt intake, the sugar and sodium contained in vegetables can also be beneficial to the body. The sugars in fruits and vegetables are made up of 50 percent glucose and 50 percent fructose. Vegetables and fruits are healthy sources of glucose and fructose, which are necessary to the body in controlled amounts to create energy. Regardless, it is still wise to pay attention to the amount of sodium and sugar in meals and keep them in moderation.