Week 3 of My Fitness Challenge: Make Your Plate More Green, BUT Be Aware Of Those High Carb Veggies!

This week was all about discovering carb alternatives and what worked for me to limit my carb intake.

This is most important for all my Diabetic friends out there as high carb meals will cause spikes in blood sugar.

First rule of thumb -- the greener your plate, the better. The more veggies on your plate, the less room for carbs.

But be aware that some veggies can be high in carbs, and should be consumed in moderation!

What are those high-carb vegetables that are considered "starchy" or what I like to call "carby"?

They include: (in order of most amount of carbs to least amount of carbs):

1. Plantains (1 cup of plantains = 47 grams of carbs)
2. Yams (1 medium yam = 38 grams of carbs)
3. Taro (1 cup sliced taro = 30 grams of carbs)
4. Potatoes (1 medium potato = 26 grams of carbs)
5. Peas (1 cup of peas = 24 grams of carbs)
6. Parsnip (1 cup of parsnips = 24 grams of carbs)
7. Sweet Potatoes (1 medium sweet potato = 20 grams of carbs)
8. Corn (1 ear of corn = 20 grams of carbs)
9. Water chestnuts (1 cup of water chestnuts = 20 grams of carbs)
10. Winter Squash, Acorn Squash, Butternut Squash (1 cup of squash ranges from 16-20 grams of carbs)
11. Beets (1 cup of beets = 15 grams of carbs)
12. Carrots (1 cup of chopped carrots = 13 grams of carbs)

What are your favorite low-carb vegetables? Mine happens to kale, which can be made in so many great ways!

Please feel free to share with me your carb alternatives at doctordeenamd@gmail.com.

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