Fibrous veggies

[Mizuno]

Can I get some ideas of fibrous veggies other than brocoli & cauliflower and how you cook them to keep them still considered clean.
Thanx!!

[Mizuno]

ok maybe I am not the only one who doesnt reallllly know which veggies are "fibrous"...... :huh:

[LisaBunny]

I found this on the 02 board a while back. This is what I go by.
Fibrous Vegetables (http://www.oxygenmag.net/showthread.php?t=15693&highlight=fibrous+vegetables)

[Leah]

FIBROUS VEGETABLES

Alfalfa Sprouts
Artichoke Hearts
Arugula
Asparagus
Bamboo Shoots
Bean Sprouts
Beet Greens
Bock Choy
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Celery
Celery Root
Chard
Chicory
Chives
Collard Greens
Cucumber
Dandelion Greens
Eggplant
Endive
Escarole
Fennel
Hearts of Palm
Jicama
Kale
Kohlrabi
Leeks
Lettuce
Mache
Millie lettuce
Mushrooms
Okra
Onion
Parsley
Peppers
Pumpkin
Radicchio
Radishes
Rhubarb
Sauerkraut
Scallions
Snow Pea Pods
Sorrel
Spaghetti Squash
Spinach
String beans
Summer Squash
Turnips
Water Chestnuts
Wax beans
Zucchini

[Beth66]

There was a whole clean foods sticky at the O2 forum. It listed all the fibrous veggies.



Edit: Oops, we were doing the same thing at the same time.

[Leah]

Feel free to actually post information here and not just refer people to other boards ;)

[Beth66]

Sorry Leah. :oops:

[Gidget]

Originally posted by Mizuno@May 16 2006, 04:59 PM
ok maybe I am not the only one who doesnt reallllly know which veggies are "fibrous"...... :huh:
You also might want to give people a bit longer than 13 minutes to respond. Especially around this time of day. Just a suggestion.

[poke]

This is a great thread. I was wondering myself! And it's a lot more than I thought... :)

[Mizuno]

Thanks everyone, there are tons of things on that list that I have never even heard of much less tried. Any great cooking ideas??

[Leah]

Originally posted by Mizuno@May 16 2006, 08:27 PM
Thanks everyone, there are tons of things on that list that I have never even heard of much less tried. Any great cooking ideas??
I haven't heard of half of them either :p

[Mizuno]

Originally posted by Leah@May 16 2006, 07:31 PM
I haven't heard of half of them either :p
oh thats toooo funny!! :lol:

[MichelleS]

Thanks Leah I needed some change from asparagus and broccoli. Belch

[Sarah]

Originally posted by Leah@May 16 2006, 07:09 PM
FIBROUS VEGETABLES

Alfalfa Sprouts
Artichoke Hearts
Arugula
Asparagus
Bamboo Shoots
Bean Sprouts
Beet Greens
Bock Choy
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Celery
Celery Root
Chard
Chicory
Chives
Collard Greens
Cucumber
Dandelion Greens
Eggplant
Endive
Escarole
Fennel
Hearts of Palm
Jicama
Kale
Kohlrabi
Leeks
Lettuce
Mache
Millie lettuce
Mushrooms
Okra
Onion
Parsley
Peppers
Pumpkin
Radicchio
Radishes
Rhubarb
Sauerkraut
Scallions
Snow Pea Pods
Sorrel
Spaghetti Squash
Spinach
String beans
Summer Squash
Turnips
Water Chestnuts
Wax beans
Zucchini
Sticky?

[cm13cm]

bok choy :drool:

[krispy1138]

Are sugar snap peas considered starchy and not fibrous?

[Leah]

fibrous I think

[krispy1138]

Originally posted by Leah@May 16 2006, 08:35 PM
fibrous I think
Ah, that would be great - I LOVE sugar snap peas!

[Tina]

I take onion, red pepper and green pepper and sometimes mushrooms, cut them all up and fry them. ( w/ olive oil or cooking spray). It's quick and very good.

[riley1105]

Kind of off topic but. Does anyone know where I could find a listing of clean foods? I'm new to clean eating and sometimes I have a hard time deciding if something is clean or not. Meaning even though something may be considered "healthy" it is not necessarily clean.

Thanks

[Tina]

Basically anything that is natural is clean. grows in the ground, trees, comes from an animal etc.. no chamicals or artificial things ect..

[NCfitnessgirl]

Originally posted by Leah@May 16 2006, 08:09 PM
FIBROUS VEGETABLES

Pumpkin
Snow Pea Pods
Spaghetti Squash
Summer Squash
Turnips

Does anyone else count these as carbs? I eat pumpkin and squash all the time for carbs. Granted, I have eat a lot, but I still count them. I think 1 cup of pumpkin has around 20g carbs.

[amyloo]

But of those 20 carbs, something like 7 of them are fiber.
I've heard both pumpkin and squash referred to as starches also. I'd like the definitive answer, because I also eat a lot of both. If they're fibrous veggies I'm throwing a party! :lol:

[colo1278]

As for recipes, a lot of these are lettuce-type foods: Arugula, Beet Greens, Bok Choy, Chard, Chicory, Collard Greens, Dandelion greens, Endive, Escarole, Kale, Kohlrabi, Mache, Radicchio, sorrel, are all leafy vegetables. You can use them in salads, and some, like sorrel, are like spinach, so you could steam them too.

Alfalfa and Bean sprouts are great on top of salads or stuffed into wraps and sandwiches.

Artichoke hearts, Bamboo Shoots, Jicama water chestnuts and Hearts of palm are very similar- white and heavy, meaty or crunchy in texture, very good chopped up and thrown into stir-fry dishes.

Chives and Fennel are more like herbs.

Jicama is fantastic- tastes like a cross between an apple and a potato. Crunchy, little bit sweet. Awesome all by itself, raw.

[Leah]

Originally posted by NCfitnessgirl+May 17 2006, 09:19 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (NCfitnessgirl @ May 17 2006, 09:19 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Leah@May 16 2006, 08:09 PM
FIBROUS VEGETABLES

Pumpkin
Snow Pea Pods
Spaghetti Squash
Summer Squash
Turnips

Does anyone else count these as carbs? I eat pumpkin and squash all the time for carbs. Granted, I have eat a lot, but I still count them. I think 1 cup of pumpkin has around 20g carbs. [/b][/quote]
Actually....yeah

[Erik]

Originally posted by amyloo@May 17 2006, 09:37 AM
But of those 20 carbs, something like 7 of them are fiber.
I&#39;ve heard both pumpkin and squash referred to as starches also. I&#39;d like the definitive answer, because I also eat a lot of both. If they&#39;re fibrous veggies I&#39;m throwing a party&#33; :lol:
Starch

[homeschoolmom]

Is there a specific number of carbs or fiber that would put a particular veggie on or off this list?

[amyloo]

Originally posted by Thunder+May 17 2006, 10:18 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Thunder @ May 17 2006, 10:18 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-amyloo@May 17 2006, 09:37 AM
But of those 20 carbs, something like 7 of them are fiber.
I&#39;ve heard both pumpkin and squash referred to as starches also. I&#39;d like the definitive answer, because I also eat a lot of both. If they&#39;re fibrous veggies I&#39;m throwing a party&#33; :lol:
Starch [/b][/quote]
:doh:

I knew it&#33; Just wishful thinking.....I adore squash.

[Sunshine]

Green beans are one of my faves but they&#39;re not on there...
1c.=11g carb 4g fiber...hmmm...seems a little shady. Think I need to cut back on those&#33; :lol:

[Sunshine]

As for prep-all can be steamed or micro&#39;d of course. I like to roast them too-esp. apsaragus, broccoli, zucchini, and eggplant (Damn&#33; That&#39;s what I forgot at the grocery store&#33;)
Savoy cabbage has a little more delicate flavor than regular cabbage also-I chopped a bunch and sauteed with Pam, salt/pepper/garlic and mixed with sauteed portobellos last week-it was really good

[nicidale]

Maybe I&#39;m an idiot but aren&#39;t string beans the same as green beans?

[Mizuno]

Originally posted by colo1278@May 17 2006, 08:42 AM
As for recipes, a lot of these are lettuce-type foods: Arugula, Beet Greens, Bok Choy, Chard, Chicory, Collard Greens, Dandelion greens, Endive, Escarole, Kale, Kohlrabi, Mache, Radicchio, sorrel, are all leafy vegetables. You can use them in salads, and some, like sorrel, are like spinach, so you could steam them too.

Alfalfa and Bean sprouts are great on top of salads or stuffed into wraps and sandwiches.

Artichoke hearts, Bamboo Shoots, Jicama water chestnuts and Hearts of palm are very similar- white and heavy, meaty or crunchy in texture, very good chopped up and thrown into stir-fry dishes.

Chives and Fennel are more like herbs.

Jicama is fantastic- tastes like a cross between an apple and a potato. Crunchy, little bit sweet. Awesome all by itself, raw.
Wow thank you for that&#33; :clap:

[Sunshine]

Originally posted by nicidale@May 17 2006, 12:00 PM
Maybe I&#39;m an idiot but aren&#39;t string beans the same as green beans?
No you&#39;re not an idiot-I&#39;m just blind. Still think I will limit those after more carefully looking at them-I could easily eat over a cup at a meal.

[nicidale]

Originally posted by Sunshine@May 17 2006, 11:02 AM
No you&#39;re not an idiot-I&#39;m just blind. Still think I will limit those after more carefully looking at them-I could easily eat over a cup at a meal.
I love green beans...for a while they were my staple. I like to steam them with garlic cloves :drool:

[Mizuno]

Originally posted by Sunshine@May 17 2006, 10:59 AM
As for prep-all can be steamed or micro&#39;d of course. I like to roast them too-esp. apsaragus, broccoli, zucchini, and eggplant (Damn&#33; That&#39;s what I forgot at the grocery store&#33;)
Savoy cabbage has a little more delicate flavor than regular cabbage also-I chopped a bunch and sauteed with Pam, salt/pepper/garlic and mixed with sauteed portobellos last week-it was really good
eggplant, now theres one that I have never made....http://webpages.charter.net/connectingzone/think/29.gif

[jsantilli]

Originally posted by Sunshine@May 17 2006, 11:02 AM
No you&#39;re not an idiot-I&#39;m just blind. Still think I will limit those after more carefully looking at them-I could easily eat over a cup at a meal.
Are string or canned green beans considered fibrous then? I eat a cup of frozen at dinner everyday and it says 9g per 3/4 cup, but I assumed this they were fibrous I would not really worry about couting them in "actual" carb total for the day. Is this correct?

[Sunshine]

Originally posted by jsantilli@May 17 2006, 12:55 PM
Are string or canned green beans considered fibrous then? I eat a cup of frozen at dinner everyday and it says 9g per 3/4 cup, but I assumed this they were fibrous I would not really worry about couting them in "actual" carb total for the day. Is this correct?
You&#39;re fine. They&#39;re fibrous. I&#39;m contest prep though and too anal to risk overeating something even remotely non-fibrous.

[VannaRae]

Spaghetti squash is my new fav...............nuke for a few minutes just to soften so you can cut the sucker in half. Then clean out the seeds and nuke again on a plate (cut side down) for 5-7 minutes. String it with a fork and eat. I like it with garlic salt (& chicken). Yummy&#33;

[fitmommy]

Originally posted by VannaRae@May 17 2006, 02:15 PM
Spaghetti squash is my new fav...............nuke for a few minutes just to soften so you can cut the sucker in half. Then clean out the seeds and nuke again on a plate (cut side down) for 5-7 minutes. String it with a fork and eat. I like it with garlic salt (& chicken). Yummy&#33;
I love SS too, but is it a fibrous veggie or a starch because it is squash?


please please let it be fibrous&#33;&#33;&#33; :rolleyes:

[jsantilli]

Originally posted by VannaRae@May 17 2006, 02:15 PM
Spaghetti squash is my new fav...............nuke for a few minutes just to soften so you can cut the sucker in half. Then clean out the seeds and nuke again on a plate (cut side down) for 5-7 minutes. String it with a fork and eat. I like it with garlic salt (& chicken). Yummy&#33;
Does this spaghetti squash taste something similar to Acorn squash? I love acorn and wondered why it&#39;s not on the list. How is the taste of spaghetti? I don&#39;t know if I&#39;ve seen it my grocery store.

[Mizuno]

Originally posted by jsantilli@May 17 2006, 09:39 PM
Does this spaghetti squash taste something similar to Acorn squash? I love acorn and wondered why it&#39;s not on the list. How is the taste of spaghetti? I don&#39;t know if I&#39;ve seen it my grocery store.
Its yummy&#33;&#33;&#33;

[golden]

Originally posted by colo1278@May 17 2006, 08:42 AM

Jicama is fantastic- tastes like a cross between an apple and a potato. Crunchy, little bit sweet. Awesome all by itself, raw.
I would have thought that Jimaca would be considered a starch? I found this nutirtional info for Jimaca - starch or fibrous veg?

Serving Size (60g)
Amounts Per Serving % Daily Value *
Calories 25
Calories from Fat 0
Total Fat 0g 0%
Sodium 0mg 0%
Cholesterol 0mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 0g
Vitamin A 0%
Vitamin C 20%
Calcium 0%
Iron 2%

[fitmommy]

Originally posted by jsantilli@May 17 2006, 09:39 PM
Does this spaghetti squash taste something similar to Acorn squash? I love acorn and wondered why it&#39;s not on the list. How is the taste of spaghetti? I don&#39;t know if I&#39;ve seen it my grocery store.
I don&#39;t really think it taste like acorn squash. The texture is completly different. It acually pulls apart so it looks like sphagetti. the flavor is really mild. It sort of takes on the flavor of HOW you flavor it.

I like herbs and parm cheese, maybe some tomatoes too. Or even marinara is good, however you would fix your pasta works w/ the squash.

[Erik]

Originally posted by golden+May 18 2006, 07:39 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (golden @ May 18 2006, 07:39 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-colo1278@May 17 2006, 08:42 AM

Jicama is fantastic- tastes like a cross between an apple and a potato. Crunchy, little bit sweet. Awesome all by itself, raw.
I would have thought that Jimaca would be considered a starch? I found this nutirtional info for Jimaca - starch or fibrous veg?

Serving Size (60g)
Amounts Per Serving % Daily Value *
Calories 25
Calories from Fat 0
Total Fat 0g 0%
Sodium 0mg 0%
Cholesterol 0mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 0g
Vitamin A 0%
Vitamin C 20%
Calcium 0%
Iron 2% [/b][/quote]
Fibrous

[golden]

Great - thanks&#33; :clap: