Guide To Carbs In Vegetables

I'm a bit surprised at celery, and leeks, being so high. Also sweet potato being higher than ordinary potatoes, and on the other hand beet being so low. Makes me wonder if someone fudged the fibre numbers.

I's also put swedes and Jerusalem artichokes somewhere between carrots and parsnips - though personally I find big carrots much easier to handle than the small ones. Also celeriac, probably a bit below carrots.

Hi Chris the celery is 1.5 ... not 15

Leeks were surprising but they are a vegetable we enjoy. Just a small side dish cooked in double cream and you could add some garlic or grated cheese. I tend to judge my meals on Eddie's bg test meters ...

Leeks also added to my fish pie, which is also cooked with double cream!

Going back to the original article Libby states "Each value is the net carbs per 100g using chronometer.com  Net carbs is the total carb value, minus the fibre."

I certainly hope the figures were correct, Libby ususally checks things out very thoroughly.

All the best Jan

PS Vegetables with our dinner tonight some Brussels Sprouts and Cabbage ... may do a few mushrooms as well, goes nicely with Chicken wrapped in bacon!

"Hi Chris the celery is 1.5 ... not 15"

Ah OK, I'm overdue for an optician visit!

There's obviously some individual variation, I can do some sweet potatoes/yams where I couldn't do ordinary spuds, and ISTR a few years back some low carb (salad) potatoes were introduced, but they were low yielding and hard to grow so I don't think many farmers did them. They also tasted like soap which didn't help any.

Isn't Spinach a great vegetable, served with fish it's a winner!

"Spinach is believed to be of Persian origin. By the 12th century, it spread across Europe and became a desirable leafy green known for good health; a reputation that stands firm to this day.

It is available all year round but is in season during the spring (March - June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. Others include kale, broccoli and green cabbage."

More here
http://thelowcarbdiabetic.blogspot.co.uk/2015/04/the-health-benefits-of-spinach.html

All the best Jan

Oh yes, and like frozen peas frozen spinach is IMO better than the "real thing". I always have some in the freezer and as you say it goes really well with fish, especially salmon. This week just for a change I had it with sea trout, but I think I prefer the salmon.

Didn't know about the Persian connection, I assumed it was originally derived from sea beet or some similar wild plant which is frankly too tough to consider eating.

I always think it a good idea to have some frozen vegetables readily available, they can come in so handy.

A bit like herbs ...  fresh are great, but dried can be handy.

All the best Jan

Yes I always have frozen peas and spinach. Broad beans too which reminds me I haven't eaten any of them for a long time. Come to that I haven't had the peas recently either, there's just been so much fresh stuff available. I actually prefer dried herbs as they keep better so I can keep things in stock I only use occasionally. Fresh cilantro/coriander leaves are good though. Used to rip them up and add them to various chicken and prawn curries and the like, but they are seasonal.