Summary Spiralized vegetables provide a nutrient-rich alternative to pasta and can be eaten warm or cold.įew people consider using cabbage as a noodle replacement, but it’s a deceivingly simple substitute.Īt around 6 grams of carbs per 3.5 ounces (100 grams), it’s especially low in carbs.
Overcooking will make them lose their crunch. If you’d like to warm them, toss the vegetable noodles in boiling water for 3–5 minutes until cooked but still firm - known as al dente. Spiralized vegetables can be eaten cold or warm. To make spiralized vegetables, you’ll need a spiralizer, though a vegetable peeler can be used alternatively.ĭon’t peel your vegetables, since the peel is where vegetables store most of their nutrients ( 12, 13). Eating more vegetables may also aid weight loss ( 8, 9, 10, 11). In addition to being 3–10 times lower in carbs than pasta, these vegetable noodles are also great sources of fiber, vitamins and minerals ( 3, 4, 5, 6, 7).Īdding more vegetables to your diet can be immensely beneficial and may lower your risk of many diseases, including heart disease, diabetes and even certain types of cancer. Many vegetables can be spiralized, but the most popular are zucchini, carrots, turnips, beets and cucumbers.
Spiralized vegetables are those sliced by a spiralizer - a kitchen device used to cut vegetables into long strips which resemble noodles. Over the last few years, spiralized vegetables have taken the culinary world by storm - and rightfully so, since they provide an easy and attractive way to add more vegetables to your diet.
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