I get this question a lot: “What vegetables are safe?” The honest answer is “no vegetables are 100% safe.” There are some veggies that we eat because we don’t experience an immediate reaction, things like potatoes, spinach, alfalfa, and mushrooms have a small amount of fructose and/or sucrose that largely goes unnoticed but may still cause hypoglycemia problems on down the road.
Vegetable Sucrose (mg) Fructose (mg) Total (Sucrose+Fructose) Alfalfa seeds, sprouted, raw 0 120 120 Asparagus, cooked, boiled, drained 80 790 870 Beets, canned 5250 200 5450 Broccoli, cooked, boiled 80 740 820 Brussels sprouts, raw 460 930 1390 Cabbage, raw 120 1650 1770 Carrots, baby, raw 2720 1000 3720 Celery, raw 110 510 620 Corn, sweet, yellow, raw 2060 480 2540 Cucumber, with peel, raw 30 870 900 Lettuce, green leaf, raw 0 430 430 Lima beans, frozen, boiled 1130 210 1340 Mushrooms, white, raw 119 0 119 Okra, raw 400 210 610 Onions, raw 1160 1160 2320 Peas, green, boiled, drained 5220 410 5630 Peppers, sweet, green, raw 110 1120 1230 Potato, baked, flesh and skin 400 340 740 Potatoes, french fried, home-prepared 180 0 180 Potatoes, mashed, home-prepared, whole milk added 160 250 410 Potatoes, red, flesh and skin, baked 450 440 890 Potatoes, russet, flesh and skin, raw 130 230 360 Radishes, raw 120 800 920 Spinach, raw 70 150 220 Squash, summer, all varieties, raw 30 950 980 Sweet potato, cooked, baked in skin 2270 500 2770 Tomatoes, red, ripe, raw 0 1370 1370 Turnip greens, raw 0 290 290
