Calorie Table for Vegetables 2
Please note: all calorie values are approximate
|
Vegetables
|
Amount
|
Calories |
| Collard Greens | cup | 25 |
| Corn Kernels | cup | 165 |
| Corn on Cob | ear | 85 |
| Cucumber | 8″ | 15 |
| Dandelion | 4 oz | 50 |
| Eggplant/Aubergine | cup | 26 |
| Endives | cup | 10 |
| Fennel | 4 oz | 11 |
| Horseradish | 4 oz | 60 |
| Kale | cup | 40 |
| Leeks | cup | 32 |
| Lettuce | cup | 15 |
| Mangetout | 4 oz | 43 |
| Mushrooms | cup | 18 |
| Okra | cup | 50 |
| Onions | 4 oz | 40 |
| Parsley – raw | 4 oz | 21 |
| Parsnips | cup | 95 |
| Peas | cup | 125 |
| Pepper – red | medium | 25 |
| Pepper – green | medium | 20 |
Count Calories But Check Nutrition Too
Calorie-counting only works up to a point: nutrition is also important. Under certain circumstances, food energy cannot be properly metabolised without sufficient minerals and vitamins. For example, the energy in “empty calorie” foods becomes unavailable to our body and is stored as body fat until we ingest the necessary minerals and vitamins at some later time. This is why a healthy calorie-controlled eating plan should be based on nutrient-dense meals and snacks. The calorie content of vegetables is relatively low; its nutritional value is very high.
