Low-Carb Diet? Here are 10 Vegetables You Can Still Enjoy

9. Broccoli

For many, broccoli is synonymous with dieting. Crunchy in salads or sweet and soft when steamed, broccoli's texture and flavor change remarkably between depending on how it's prepared. Many people who don't care for raw broccoli will eat plenty cooked, and vice versa. A hybrid of broccoli and asparagus, broccolini, is another popular option. The vegetable is high in dietary fiber, pantothenic acid, vitamin E, manganese, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium, and copper. Broccoli is also a good source of magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin, and selenium.