Vegetables
Vegetables are the most important carbohydrate source in a ketogenic diet. They must be chosen with care and weighed accurately, as the carbohydrate content varies greatly.
Vegetables with little carbohydrate
Leafy greens (spinach, kale, lettuce, chard), broccoli, cauliflower, zucchini, cucumber, green beans and asparagus have relatively little carbohydrate. These can be used in moderate amounts, weighed against the individual plan.
Vegetables with more carbohydrate
Carrots, beets, parsnips, onions and tomatoes have more carbohydrate. They can be used in small amounts for flavor, but must be weighed carefully. Use Matvaretabellen.no to find the carbohydrate content.
Vegetables to avoid
Potatoes, sweet potatoes, corn, peas, beans (except green beans) and rice have high carbohydrate content and are normally not used in a therapeutic ketogenic diet.
Preparation
Weigh the vegetables raw. Steam, boil or fry gently. Use fat (butter, oil) in the preparation – it is part of the meal and contributes to the ratio. Season with salt, pepper and herbs.