Top 10 Fruits Low in Net Carbs

Top 10 Fruits Low in Net Carbs

Fruits are a good source of fiber, vitamins, and energy for our bodies. Net carbs are equal to total carbohydrates minus the amount of fiber. The theory is that we do not digest the carbohydrates trapped in fiber.

Fruits low in net carbs include avocados, blackberries, raspberries, asian pears, prickly pears, strawberries, watermelon, mulberries, peaches, and cantaloupe. Below are the ten fruits lowest in net carbs, for more ideas on what fruits to eat, see the list of fruits high in fiber, and fruits low in sugar. You can also see the list of over 100 fruits low in net-carbs.


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List of Fruits Low in Net-Carbs

Half an avocado 1 Avocados
  • 3.7g net-carbs per avocado
  • 2.3g per 200 calorie serving
  • 1.8g per 100 grams (3.5 oz)
Blackberries on the stem 2 Blackberries
  • 6.2g net-carbs per cup
  • 20g per 200 calorie serving
  • 4.3g per 100 grams (3.5 oz)
A bunch of raspberries 3 Raspberries
  • 6.7g net-carbs per cup
  • 20.9g per 200 calorie serving
  • 5.4g per 100 grams (3.5 oz)
Asian Pears 4 Asian Pear
  • 8.6g net-carbs per fruit
  • 33.6g per 200 calorie serving
  • 7.1g per 100 grams (3.5 oz)
Prickly Pears 5 Prickly Pears
  • 8.9g net-carbs per cup
  • 29.1g per 200 calorie serving
  • 6g per 100 grams (3.5 oz)
Strawberries 6 Strawberries
  • 9.4g net-carbs per cup
  • 35.5g per 200 calorie serving
  • 5.7g per 100 grams (3.5 oz)
Watermelon 7 Watermelon
  • 11g net-carbs per cup
  • 47.7g per 200 calorie serving
  • 7.2g per 100 grams (3.5 oz)
Mullberries 8 Mulberries
  • 11.3g net-carbs per cup
  • 37.7g per 200 calorie serving
  • 8.1g per 100 grams (3.5 oz)
Half a peach 9 Peaches
  • 12.4g net-carbs per cup
  • 41.2g per 200 calorie serving
  • 8g per 100 grams (3.5 oz)
Note: Yellow peaches are also high in sugar.

Nutrition Facts for Yellow Peaches.
A cantaloupe with a cantaloupe wedge 10 Cantaloupe
  • 12.9g net-carbs per cup
  • 42.7g per 200 calorie serving
  • 7.3g per 100 grams (3.5 oz)

See All 108 Fruits Low in Net Carbs

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Data Sources and References

  1. USDA National Nutrient Database for Standard Reference, Release 28.