If you’re wondering, one serving of vegetables constitutes 1/2 cup cooked, or 1 cup raw. Call me crazy, but when you don’t get to eat much, I’m going for the cooked even if it is “less.” Anyway, one serving averages out to the following (as far as nutrition facts go):
- 5 grams carbohydrate
- 2 grams protein
- 0 grams fat
- 25 calories
As one of my friends so adroitly put it yesterday, you don’t really hear of someone getting fat on broccoli. Now you can see why.
So when it came to choosing veggies, the choices for one’s singular serving are:
- Artichoke
- Artichoke hearts
- Asparagus (pronounced ” ‘ass-per-’aah-gus ” and not ” ah-’spare-a-’gus “)
- Beans (green, wax (huh?), Italian (I didn’t know there was a national bean of Italy))
- Bean sprouts
- Beets
- Broccoli
- Brussels sprouts (no doubt, from Brussels)
- Cabbage
- Carrots
- Cauliflower
- Celery
- Cucumber
- Eggplant
- Green onions or scallions (not happenin’)
- Green (collard, kale, mustard, turnip)
- Kohlrabi
- Leeks (not happenin’)
- Mixed vegetables (without corn, peas, or pasta (didn’t really know that was a veggie))
- Mushrooms
- Okra
- Onions
- Pea pods
- Peppers (all varieties (all varieties not happenin’))
- Radishes
- Salad greens (endive, escarole, lettuce, romaine, spinach)
- Sauerkraut (no, thank you)
- Spinach
- Summer squash
- Tomato (eauw!)
- Tomatoes, canned (no improvement here)
- Tomato sauce (like I’m gonna eat that solo)
- Tomato/vegetable juice (eauw!)
- Turnips
- Water chestnuts
- Watercress
- Zucchini
If there are some vegetables rolling around in your brain that you don’t see, there’s probably a reason. Like maybe it’s loaded with starch. Consider that.
Source of this data? Don’t really know… the dieticians gave it to me. They’re very nice that way. Although, theirs didn’t have all the entertaining color commentary.
