After all, they’re healthy, low in calories, and chock-full of nutrients, right?
But that’s not the whole story. See, eating vegetables for weight loss requires that you eat the right types of vegetables. That’s right – not all veggies are created equal. And when we live in a world where ordering a salad at a restaurant could rack upwards of 600 calories, it’s time to take a closer look at our relationship with so-called “healthy” foods.
Yes, eating vegetables instead of junk food will probably help you shed pounds. But if you’re serious about weight loss and find that your healthy diet just isn’t working anymore, it might be time to try the low-carb vegetable approach.
Calories and Carbs
The reason why all vegetables aren’t created equal is that they differ in calories, carbohydrates and fiber content. Starchy vegetables, like potatoes and squash, tend to be higher in calories and carbohydrates, while non-starchy vegetables like collard greens and peppers are less nutritionally “dense” (in terms of calories and carbs, that is).
Low-carb vegetables should be the main focus if your goals is weight loss. These include:
- Greens (lettuce, spinach, chard, kale, collard greens, etc.)
- Bok choy
- Bamboo shoots
- Bell Peppers
- Sea vegetables
- Green beans
Higher-carb vegetables should be avoided if the goal is weight loss, as they contain more starches, sugars, and calories:
- Winter squashes
- Water chestnuts
- Sweet potatoes
Eating vegetables for weight loss can be somewhat of a tricky thing – as eating any vegetable is usually a better option than opting for fast or processed food.
The main thing to remember is that overloading on starchy vegetables can still prevent you from reaching your weight loss goals. Try to stick mainly with the low-carb vegetables listed above, and incorporate the higher-carb vegetables as only an occasional indulgence until you reach your ideal weight. Additionally, pairing your vegetables with enough protein will ensure you become full before you’ve had a chance to eat a second helping of a starchier vegetable.