List of 20 Low Calorie Vegetables for Weight Loss

List of 20 Low Calorie Vegetables for Weight Loss

Apart from water and some very thin soups, vegetables are the lowest calorie food group. While nearly every vegetable is low in calories, some are lower than others.

To keep vegetables low in calories and retain the most nutrients, it is best to eat them raw or steamed.

Low-calorie vegetables include watercress, lettuce, arugula, sprouts, napa cabbage, cucumber, and celery. Below are the 20 lowest calorie vegetables. For more see the full ranking of over 200 low-calorie vegetables.

For more low calorie foods, see the article on foods low in calories.


List of Low Calorie Vegetables

Watercress

#1: Watercress

Calories per CupCalories per 100g
4 calories11 calories
Arugula

#2: Arugula

Calories per Cup FreshCalories per 100g
5 calories25 calories
A head of lettuce

#3: Lettuce

Calories per CupCalories per 100g
5 calories15 calories
Alfalfa Sprouts

#4: Alfalfa Sprouts

Calories per Cup RawCalories per 100g
8 calories23 calories
Napa Cabbage

#5: Napa Cabbage

Calories per Cup CookedCalories per 100g
13 calories12 calories
Sliced Cucumber

#6: Cucumber

Calories per Cup RawCalories per 100g
16 calories15 calories
Stalks of Celery

#7: Celery

Calories per Cup RawCalories per 100g
14 calories14 calories
Red Radishes

#8: Radishes

Calories per Cup SlicedCalories per 100g
19 calories16 calories
Bok Choy

#9: Pak-Choi (Bok Choy)

Calories per Cup CookedCalories per 100g
20 calories12 calories
Cabbage

#10: Cabbage

Calories per Cup RawCalories per 100g
22 calories25 calories
White Button Mushrooms

#11: Mushrooms

Calories per Cup CookedCalories per 100g
28 calories26 calories
Eggplants

#12: Eggplant

Calories per Cup CookedCalories per 100g
35 calories35 calories
Swiss Chard

#13: Swiss Chard

Calories per Cup CookedCalories per 100g
35 calories20 calories
Asparagus

#14: Asparagus

Calories per Cup CookedCalories per 100g
40 calories22 calories
A Bowl of Spinach

#15: Spinach

Calories per Cup CookedCalories per 100g
41 calories23 calories
Summer Squash

#16: Summer Squash

Calories per Cup CookedCalories per 100g
34 calories19 calories
Tomatoes

#17: Tomato

Calories per Cup CookedCalories per 100g
43 calories18 calories
Green Beans

#18: Green (Snap) Beans

Calories per Cup CookedCalories per 100g
44 calories35 calories
Pumpkins

#19: Pumpkin

Calories per Cup CookedCalories per 100g
49 calories20 calories
Broccoli Stalk

#20: Broccoli

Calories per Cup CookedCalories per 100g
55 calories35 calories

See All 200 Vegetables Low in Calories

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About the Data

Data for the curated food lists comes from the USDA Food Data Central Repository.

You can check our data against the USDA by clicking the (Source) link at the bottom of each food listing.

Note: When checking data please be sure the serving sizes are the same. In the rare case you find any difference, please contact us and we will fix it right away.

About Nutrient Targets

Setting targets can provide a guide to healthy eating.

Some of the most popular targets include:
  • Daily Value (%DV) - The %DV is a general guideline for everyone and takes into account absorption factors. It is the most common target in the U.S. and found on the nutrition labels of most products. It is set by the U.S. FDA.
  • Reference Dietary Intake (%RDI) - The Reference Dietary Intake (RDI) accounts for age and gender. It is set by the U.S. Institute of Medicine. The RDI for amino acids is set by the U.N. World Health Organization. The daily value (%DV) builds on the reference dietary intake to create a number for everyone.
  • Adequate Intake (%AI) - Sets a target for Omega 3 and Omega 6 fats. The Adequate Intake is also set by the U.S. Institute of Medicine. It represents a number to ensure adequacy but lacks the same level of evidence as the Reference Dietary Intake. In short, the number is less accurate than the RDI.
  • See the Guide to Recommended Daily Intakes for more information.

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View more food groups with the nutrient ranking tool, or see ratios with the nutrient ratio tool.

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Data Sources and References

  1. U.S. Agricultural Research Service Food Data Central