The food table / 109 foods

Vegetables

Explore raw and cooked vegetables, including potatoes and other starchy vegetables. Preparation is part of each food’s identity.

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109 foods in Vegetables

Carbohydrates shown in grams

Vegetables Broccoli, raw

1 cup chopped · 91 g

6gcarbs

31 kcal

Vegetables Acorn squash, raw

100 g

10.5gcarbs

42 kcal

Vegetables Artichoke, cooked

1 artichoke, medium · 120 g

14.4gcarbs

64 kcal

Vegetables Asparagus, cooked

1 cup · 180 g

7.4gcarbs

40 kcal

Vegetables Asparagus, green, raw

100 g

5.1gcarbs

24 kcal

Vegetables Baby arugula, raw

100 g

5.4gcarbs

26 kcal

Vegetables Bean sprouts, raw

1 cup · 104 g

6.2gcarbs

31 kcal

Vegetables Beet greens, raw

100 g

4.7gcarbs

26 kcal

Vegetables Beets, cooked

1 cup slices · 170 g

16.9gcarbs

75 kcal

Vegetables Beets, raw

100 g

8.8gcarbs

41 kcal

Vegetables Bell pepper, green, raw

1 cup, chopped · 149 g

6.9gcarbs

30 kcal

Vegetables Bell pepper, orange, raw

100 g

6.7gcarbs

27 kcal

Vegetables Bell pepper, red, raw

1 cup, chopped · 149 g

9gcarbs

39 kcal

Vegetables Bell pepper, yellow, raw

100 g

6.6gcarbs

27 kcal

Vegetables Bok choy, raw

100 g

3.5gcarbs

17 kcal

Vegetables Broccoli, cooked

1 cup, chopped · 156 g

11.2gcarbs

55 kcal

Illustration of brussels sprouts, cooked

Vegetables Brussels sprouts, cooked

1 cup · 156 g

11.1gcarbs

56 kcal

Vegetables Brussels sprouts, raw

100 g

9.6gcarbs

49 kcal

Vegetables Butternut squash, raw

100 g

10.5gcarbs

42 kcal

Vegetables Cabbage, raw

1 cup, shredded · 70 g

4.1gcarbs

18 kcal

Vegetables Carrots, cooked

1 cup slices · 156 g

12.8gcarbs

55 kcal

Vegetables Carrots, raw

1 medium · 61 g

5.8gcarbs

25 kcal

Vegetables Cassava (yuca), cooked

1 cup · 160 g

63.4gcarbs

306 kcal

Vegetables Cauliflower, cooked

1 cup (1" pieces) · 124 g

5.1gcarbs

29 kcal

Values are for the food as described. Total carbohydrate includes fiber for USDA carbohydrate-by-difference records. Our methodology

Vegetables at a glance

A common reference: all amounts below are per 100 g. Follow a food to adjust its portion.

Food	Carbs (g)	Fiber (g)	Energy (kcal)
Acorn squash, raw	10.5	2.6	42
Artichoke, cooked	12	5.7	53
Asparagus, cooked	4.1	2	22
Asparagus, green, raw	5.1	1.9	24
Baby arugula, raw	5.4	2.3	26
Bean sprouts, raw	5.9	1.8	30
Beet greens, raw	4.7	2.6	26
Beets, cooked	10	2	44
Beets, raw	8.8	3.1	41
Bell pepper, green, raw	4.6	1.7	20
Bell pepper, orange, raw	6.7	1	27
Bell pepper, red, raw	6	2.1	26
Bell pepper, yellow, raw	6.6	1.1	27
Bok choy, raw	3.5	1.3	17
Broccoli, cooked	7.2	3.3	35
Broccoli, raw	6.6	2.6	34
Brussels sprouts, cooked	7.1	2.6	36
Brussels sprouts, raw	9.6	4.8	49
Butternut squash, raw	10.5	2	42
Cabbage, raw	5.8	2.5	25
Carrots, cooked	8.2	3	35
Carrots, raw	9.6	2.8	41
Cassava (yuca), cooked	39.6	1.9	191
Cauliflower, cooked	4.1	2.3	23
Cauliflower, raw	5	2	25
Celeriac, raw	9.2	1.8	42
Celery, raw	3	1.6	14
Chanterelle mushrooms, raw	6.9	3.8	32
Chayote, boiled, without salt	5.1	2.8	24
Chayote, raw	4.5	1.7	19
Collard greens, cooked	5.7	4	33
Collard greens, raw	7	3.8	39
Corn, sweet, cooked	21	2.4	96
Cucumber, with peel	3.6	0.5	15
Daikon radish, raw	4.1	1.6	18
Eggplant, cooked	8.7	2.5	35
Eggplant, raw	5.4	2.5	22
Endive, raw	3.4	3.1	17
Enoki mushroom	8.1	2.9	37
Fennel bulb, raw	5.5	2.1	27
Garlic, raw	28.2	2.7	143
Green beans, canned, drained	4.1	—	21
Green beans, cooked	7.9	3.2	35
Green salad, no dressing	4.6	1.5	24
Jalapeno pepper, seeded, raw	5.1	1.7	24
Jicama, raw	8.8	4.9	38
Kale, cooked	5.3	4	36
Kale, raw	4.4	4.1	35
Kohlrabi, boiled, without salt	6.7	1.1	29
Kohlrabi, raw	6.2	3.6	27
Leek, boiled, without salt	7.6	1	31
Leek, bulb and lower leaves, raw	14.2	1.8	61
Lettuce, butterhead, raw	2.2	1.1	13
Lettuce, red leaf, raw	2.3	0.9	13
Lettuce, romaine	3.3	2.1	17
Lion's mane mushroom	7.6	4.4	35
Maitake mushroom	6.6	3.1	31
Mashed potatoes, with milk and butter	16.8	1.5	113
Morel mushrooms, raw	5.1	2.8	31
Mushrooms, white, raw	3.3	1	22
Napa cabbage, raw	3.2	1.2	16
Nopales, cooked	3.3	2	15
Okra, cooked	4.5	2.5	22
Onion, raw	9.3	1.7	40
Oyster mushroom	6.9	2.9	33
Parsnip, boiled, without salt	17	3.6	71
Parsnip, raw	19.3	5.4	87
Peas, green, cooked	15.6	5.5	84
Pickles, dill or kosher dill	2	1	12
Plantain, green, boiled	29.2	2.6	121
Plantain, ripe, fried	40.8	3.2	236
Plantain, ripe, raw	31	2.1	123
Plantain, underripe, raw	33.6	2.5	145
Poblano pepper, seeded, raw	5.1	2.1	28
Portabella mushroom	4.7	1.9	26
Potato, baked, with skin	21.2	2.2	93
Potato, boiled	20	1.8	86
Pumpkin, cooked	4.9	1.1	20
Pumpkin, raw	6.5	0.5	26
Radicchio, raw	5	2.1	26
Radishes, raw	3.4	1.6	16
Red cabbage, raw	6.8	—	30
Rutabaga, boiled, without salt	6.8	1.8	30
Rutabaga, raw	8.6	2.3	37
Scallions (green onions), raw	7.3	2.6	32
Serrano pepper, seeded, raw	6.1	2.5	29
Shallot, raw	16.8	3.2	72
Shiitake mushrooms	8.2	4.2	36
Snow peas, raw	7.6	2.6	42
Spaghetti squash, raw	6.9	1.5	31
Spinach, cooked	3.8	2.4	23
Spinach, raw	3.6	2.2	23
Sweet corn, yellow, raw	18.7	2	86
Sweet potato, baked	20.7	3.3	90
Swiss chard, cooked	4.1	2.1	20
Swiss chard, raw	3.7	1.6	19
Tomatillo, raw	5.8	1.9	32
Tomato paste, canned, without salt	20.2	4.7	89
Tomato sauce, canned, with salt	6.3	1.6	29
Tomato, raw	3.9	1.2	18
Tomatoes, canned whole, with salt and liquid	4.3	0.9	19
Tomatoes, canned, diced	3.3	—	18
Turnip greens, boiled, without salt	4.4	3.5	20
Turnip, boiled, without salt	5.1	2	22
Turnip, raw	7.3	1.9	34
Watercress, raw	1.3	0.5	11
Winter squash, baked	8.9	2.8	37
Zucchini, cooked	2.7	1	15
Zucchini, raw	3.1	1	17