Vegetable Carbs

Here's a list of vegetable carbs for some popular vegetable varieties. More nutritional information on vegetables can be found on the USDA Nutrient Database website. In addition, since vegetables have lots of fiber, and fiber cannot be digested, I've included a column for net carbs which is a short way of indicating usable carbs, or the total carbs minus the fiber carbs.

Vegetable and serving size	Calories	Total Carbs	Net Carbs	Protein
Asparagus, cooked, ½ cup	20	3.7	2	2
Avocado, 3.5 ounces	167	8.64	1.8	2
Broccoli, chopped, cooked, 1/2 cup	27	5.6	3	1.87
Carrots, baby, 3.5 ounces, raw	35	8.2	5.3	.6
Cauliflower, 1 cup cooked	34	6.75	1.85	2.9
Celery, 2 ounces, raw	9	1.6	.67	.39
Cucumber, 1 ounce, raw	4	1	.9	.18
Garlic, 1 clove (3 grams)	4	.99	.9	.19
Green beans, cooked, ½ cup	22	4.9	2.9	1.18
Mushrooms, button, 1 ounce, raw	6	.91	.61	.87
Onion, green ½ cup, chopped	16	3.7	2.3	.92
Onion, white, ½ cu, chopped, raw	32	7.5	6	.88
Pepper, Sweet, green, 1 ounce, raw	6	1.3	.8	.2
Pickles, dill, 1 ounce	7	1.5	1	.3
Romaine lettuce, 1 ounce	5	.9	.3	.3
Butterhead lettuce, 1 ounce	4	.7	.4	.4
Shallots, raw, chopped, 1 ounce	20	4.7	4	.7
Snow peas, ½ cup, cooked	34	5.6	3.4	2.6
Spinach, 5 oz raw	33	5	2	4
Squash, Acorn, baked, 1 cup cubes	115	30	21	2.3
Squash, Butternut, baked, 1 cup cubes	82	21.5	15	1.8
Squash, Summer, 1 cup cooked slices	41	6.8	4.8	1.8
Squash, Spaghetti, 1 cup cooked	42	10	8	1
Tomato, raw, 1 ounce	5	1	.7	.2