Non-starchy vegetables are low in calories and carbs, but high in many nutrients, including vitamin C and several minerals.

Vegetables and other plants contain fiber, which your body doesn't digest and absorb like other carbs.

Therefore, look at their digestible (or net) carb count, which is total carbs minus fiber.

Vegetables also contain antioxidants that help protect against free radicals, which are unstable molecules that can cause cell damage.

What's more, cruciferous vegetables like kale, broccoli and cauliflower have been linked to decreased cancer and heart disease risk

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• Cauliflower – 3 g. Mild flavour and so versatile. Use it as base of staples like cauliflower rice and cauliflower mash. 

• Cabbage – 3 g. Delicious when sautéed in butter or used in our popular Asian cabbage stir fry. 

• Avocado – 2 g. Technically a fruit, but loaded with nutrients and healthy fat. 6 Great sliced, mashed as guacamole, or even baked. 

• Broccoli – 4 g. Swap it for pasta, rice or potatoes. It can be steamed, fried in butter, drizzled in cheese sauce, roasted with bacon, baked au gratin and more.

• Zucchini – 3 g. Miss potatoes? Try our zucchini fries or zucchini chips. Zucchini can also be spiralled to make keto pasta, like in this keto carbonara. 

• Spinach – 1 g. Extremely low in carbs, it can be used raw in salads, baked into chips, sautéed, or creamed. 

• Asparagus – 2 g. Filling, highly nutritious, and very low carb, asparagus was made for a high-fat sauce such as hollandaise or béarnaise. 

• Kale – 3 g. Although slightly higher carb than spinach, kale is a flavourful veggie. Enjoy it raw in salads, bake into chips, sauté in lard, or use as a base instead of pasta. 

• Green beans – 4 g. Green beans can be roasted, steamed, or stewed, but may taste even better cooked in bacon fat or butter. 

• Brussels sprouts – 5 g. Baby cabbages are excellent roasted until crispy or served in a creamy sauce.