8 food guides · USDA nutrition
Vegetable guides: nutrition and portions
Compare eight vegetables by preparation, energy, protein and fibre. Open each guide for USDA sources, edible weights and a portion calculator.
These eight records describe raw vegetables. Weigh them before cooking to use the listed nutrition, and record oils, sauces and other ingredients separately.
| Food and preparation | Energy | Protein | Fibre |
|---|---|---|---|
| Bok choy Raw pak choi | 13 kcal | 1.5 g | 1.0 g |
| Carrots Raw carrots | 41 kcal | 0.9 g | 2.8 g |
| Cucumber Raw cucumber with peel | 15 kcal | 0.7 g | 0.5 g |
| Eggplant Raw eggplant | 25 kcal | 1.0 g | 3.0 g |
| Green beans Raw green snap beans | 31 kcal | 1.8 g | 2.7 g |
| Green bell pepper Raw sweet green pepper | 20 kcal | 0.9 g | 1.7 g |
| Lettuce Raw green leaf lettuce | 15 kcal | 1.4 g | 1.3 g |
| Potatoes Raw potato, flesh and skin | 77 kcal | 2.0 g | 2.1 g |
How to use this list
Open an individual food to see its preparation, source record and portion calculator. These foods are not rated for FODMAP content; inclusion in the table does not mean a food is low FODMAP or suitable for your diet.
The low FODMAP approach includes reintroduction and personalisation. Keep a record of meals and symptoms to help identify your own pattern.
Read the food and symptom tracking guideSources and scope
Nutrition comes from specific USDA FoodData Central records held in Bornly's database. NIDDK provides general background on diet and IBS. Neither the table nor the gram calculator establishes a tested FODMAP serving limit.