Calories in Vegetables

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Calories in Vegetables

The calorie content of different, common vegetables are listed in the table below. They have been calculated per 100 grams cooked weight. Due to the way vegetables are prepared the portion sizes can vary enormously between individuals. To measure calories of vegetable per portion simply estimate weight of cooked vegetables then find the value below and multiply it by your portion weight in percentage. Learn more on how to count vegetable calories.

Vegetable calories are very low when eaten raw but, after boiling, the calorie value for vegetables is usually lower than the same weight raw, This is because, more water is absorbed into each vegetable during boiling, and this increases the total weight and lowers the caloric density.

Vegetable	Calories	Carbs	Water Content
Asparagus	26	1.5 g	90 %
Aubergine	15	2 g	90 %
Calories in Beans	Medium	-	-
Beetroot	38	9 g	82 %
Broccoli (100g)	32	1 g	90 %
1 average Broccoli floret 11g	3 cals	-	-
Brussels Sprouts	40	3.5 g	87 %
Cabbage average	24	2.4 g	93 %
Carrot	32	5 g	90 %
Cauliflower	32	2 g	91 %
Celery	8	1 g	95 %
Chicory	10	3 g	90 %
Courgette	20	2 g	93 %
Cucumber	10	1g	97 %
Fennel	13	1.5 g	95 %
Gherkins	15	2.5 g	93 %
Gourd	12	1 g	90 %
Leek	22	2.5 g	92 %
Lettuce (average)	13	1.5 g	95 %
Marrow	10	1.6 g	95 %
Mushroom	15	0.5 g	93 %
Okra	30	2.5 g	88 %
Onion	35	3 g	92 %
One average Red Onion 150g	49 cals	2.3 g	90 %
Onion Spring	23	2 g	88 %
Parsnip	60	10 g	78 %
Calories in Peas	Medium	-	-
Peppers red average	18	5 g	90 %
Potato Calories ( 100g )	low-med	15 g	80 %
Pumpkin	12	2 g	95 %
Radish	13	2 g	90 %
Spinach	23	1 g	92 %
One average sprout 10 grams	4 cals	-	88 %
Sprouts	43 Calories	4 g	88 %
Swede	22	2 g	96 %
Sweet corn	24	12 g	40 %
Tomatoes	18	2.2 g	93 %
Tomatoes cherry	17	0.5 g	90 %
Turnip	21	2 g	90 %
Watercress	21	0.5 g	90 %
Yam	110	30 g	65 %