Can you guess which are the worst vegetables? Read on:

Although everyone knows that eating greens—and any other vegetable—is important, did you know that some vegetables are more beneficial than others for sustaining our health and supplying our bodies with energy?

We have examined each vegetable’s role in a well-balanced diet and identified the factors that limit its influence with the assistance of a qualified nutritionist. Please continue reading to discover which vegetables are the most nutrient-dense and which have minimal nutritional value.

Note: This ranking was made with the help of a registered dietitian! Below you will find some of the worst vegetables when it comes to their nutritional value.

Celery

These chunky stems might be a necessary component of a Waldorf salad, but they wouldn’t be worth keeping in a survival scenario. We don’t want to say that celery is among the worst vegetables, but the truth is that its long, chewy fibers in celery stalks aid in maintaining a healthy digestive system; each stalk is 95% water.

Celery also contains plant nutrients that have anti-inflammatory and antioxidant properties, as well as trace amounts of vitamins A and C. All the sticks in the world won’t make up for a poor diet, so don’t make it the hero on an unhealthy plateful.

Cucumber

The tzatziki’s favorite veggie, cucumber, is in the second spot when it comes to not-so-nutritional vegetables. Why? Apart from being hydrating and refreshing, cucumbers don’t provide much else. Although it’s low in calories, its nutritional value isn’t particularly noteworthy.

Always eat cucumbers with the green skin on them to maximize their potential. You can also ferment them in brine to create a probiotic-rich pickle.

Iceberg lettuce

Originally cultivated in the United States in the latter half of the 19th century, this pale and crisp salad vegetable adds a wonderful texture to dishes; however, it does not contain the essential nutrients that are packed into greener leaves.

Iceberg lettuce has a pleasant crunch, and it’s a must in almost every type of salad, but it is on the list of the “worst vegetables” because it’s nutritionally deficient due to its being primarily composed of water and containing a small amount of fiber.

The addition of this ingredient to salads is beneficial, but it is not a nutritional powerhouse. If you want to enhance the nutritional value of your salad, consider switching to a darker romaine or cos lettuce.

Tomatoes

We see all sorts of articles that support the idea of including veggies in our diets. While the inclusion of vegetables in our diets is commendable, not many articles delve into the nutritional worth of each vegetable.

For instance, the savory taste of tomatoes makes them one of the most commonly recommended veggies. Are they truly that beneficial? Surely they aren’t “the worst vegetables.” Here’s what nutritionists have to say about it.

Tomatoes are more hydrating than watermelon, for example, but their nutritional value is somewhat limited because they are about 95% water. Fiber and carbohydrates, which support a healthy digestive system and provide energy, make up the majority of what remains.

Tomatoes are a notable source of the antioxidant lycopene, which may help prevent heart disease, in addition to providing vitamin C, folate, potassium, and vitamin K.

Globe artichokes

It is well known that these delicate gourmet vegetables are rich in antioxidants. Researchers have studied the potential of chlorogenic acid, one such antioxidant, to prevent cancer. In addition to being a fantastic source of dietary fiber, globe artichokes also support liver health, which is beneficial if you’re feeling detoxified.

Eating edible hearts is a costly option because they are difficult to prepare. They’re also typically served and stored in buttery dressing or oil; they’re tasty, but they won’t help you cut back on fat.

Corn

Although corn is technically a grain and highly starchy, it is frequently mistaken for a vegetable. It contains a lot of sugar and carbohydrates, which can raise blood sugar levels, but it also has some fiber and antioxidants. Compared to non-starchy vegetables like leafy greens and zucchini, corn has a lower nutritional value.

Potatoes (White)

White potatoes are filling, but they have a lot of starch and carbs, which turn into sugar quickly in the body. They have some potassium and vitamin C, but they don’t have as much fiber and micronutrients as more colorful vegetables. When you fry them or mash them with butter, they are even less healthy. To eat white potatoes healthily, bake them with a pinch of salt.

Green beans

You see green beans paired with a source of protein, and they make a good meal, nutritional and tasty too. Green beans are still a fantastic source of folate; one serving supplies about one-third of your daily needs. Folate helps prevent depression in addition to being a necessary nutrient to consume during pregnancy.

Green beans are low in fermentable carbohydrates known as FODMAPs, which can cause issues like bloating and stomach discomfort for sensitive individuals, so they may also be well tolerated by people with irritable bowel syndrome (IBS).

Mushrooms

As is the case with mushrooms, a significant plant source of a vitamin that is typically found in animal products, a vegetable can sometimes earn its stripes by contributing a single valuable nutrient. If mushrooms have been exposed to sunlight, they are a special source of vitamin D. We would rather not call the mushrooms some of the worst vegetables, but compared to other veggies aren’t that nutritious.

Mushrooms can be a wonderful addition to your diet! They’re packed with antioxidants and can help boost your immune system. Just a little tip: you’ll get a lot more nutrients from wild mushrooms or those grown in sunlight compared to standard, store-bought ones. Enjoy adding these delicious fungi to your meals!

Asparagus

Compared to carrots, spinach, sweet potatoes, or broccoli, asparagus is less nutritious, but we can’t say it’s a bad vegetable. Rich in folate, which is particularly crucial for women of childbearing age, asparagus is abundant. It supports digestion by acting as a natural diuretic and is rich in fiber and antioxidants.

The primary downside is that asparagus is typically rather costly, so you can either grow your own or choose a less expensive option. Some people may experience upset stomachs due to its high fiber content.

Canned peas

Canned foods in general aren’t exactly the “healthiest choice” out there, but if you want to stay on a budget and fresh produce isn’t available, you can still cook your meals with them. For example, canned peas have very little nutritional value.

They often have extra salt in them and don’t have the bright nutrients that fresh or frozen ones do. They are still vegetables, but they have fewer vitamins and antioxidants, which makes them a less healthy choice.

Aubergine

Super versatile because it can be cooked in multiple versions, aubergines are among the top favorites during the summer season. But how healthy are they? Anthocyanins, powerful antioxidants that protect cells, are abundant in its purple skin, but its spongy core is fatty and full of sodium.

Aubergines are also full of fiber, so they will help digestion, but if you’re following a plant-based diet, it’s recommended to combine them with other veggies with protein and vitamins.

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