Food & Nutrition

ZeroPoint cheat sheet: non-starchy vegetables

All your top questions about non-starchy veggies, answered
Published November 1, 2021

“Zero” usually means “nothing.” But at WeightWatchers®, ZeroPoint® foods are everything! We rely on non-starchy veggies to bulk out many recipes and meals, and use them as part of super simple snacks.


What counts as a “non-starchy vegetable”?

  • Artichoke hearts, without oil
  • Arugula
  • Asparagus
  • Baby corn
  • Bamboo shoots
  • Basil
  • Beet greens
  • Beets
  • Bell peppers
  • Bok choy
  • Broccoli
  • Broccoli rabe
  • Broccoli slaw
  • Brussels sprouts
  • Butter lettuce (Bibb or Boston)
  • Butternut squash
  • Cabbage
  • Carrots
  • Cauliflower
  • Cauliflower rice
  • Celery
  • Chiles
  • Chives
  • Cilantro
  • Coleslaw mix
  • Collard greens
  • Cucumbers
  • Delicata squash
  • Eggplants
  • Endive
  • Escarole
  • Fennel
  • Frozen stir-fry vegetables,
    without sauce
  • Frozen vegetable mixes
  • Garlic
  • Ginger
  • Green beans
  • Green leaf lettuce
  • Hearts of palm
  • Iceberg lettuce
  • Jalapeño peppers
  • Jicama
  • Kale
  • Kohlrabi
  • Leeks
  • Mint
  • Mixed greens
  • Mushrooms
  • Mustard greens
  • Napa cabbage
  • Nori (dried seaweed)
  • Oak leaf lettuce
  • Okra
  • Onions
  • Oregano
  • Parsley
  • Pea shoots
  • Pickles, unsweetened
  • Pico de gallo
  • Pimientos, canned
  • Pumpkin
  • Pumpkin purée
  • Radishes
  • Red leaf lettuce
  • Romaine lettuce
  • Rosemary
  • Rutabaga
  • Salsa,
    fat-free
  • Sauerkraut
  • Scallions
  • Shallots
  • Snow peas
  • Spaghetti squash
  • Spinach
  • Sugar snap peas
  • Summer squash
  • Swiss chard
  • Tarragon
  • Thyme
  • Tomatillos
  • Tomato purée, canned
  • Tomatoes
  • Turnips
  • Water chestnuts
  • Wax beans
  • Zucchini


Do the veggies have to be fresh and/or raw?


Nope. They can be cooked or raw, fresh or frozen, or even canned (as long as there’s no added oil or sugar).


Why should I eat non-starchy vegetables?


Beyond the fact that they’re delicious and nutritious, and there’s a huge variety of them, here’s a major one: They help add volume to your meals without adding any Points.


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Sherry Rujikarn is the food director at WW, where she oversees cookbooks and recipe content. She has spent her career developing and testing recipes, identifying and exploring food trends, and teaching home cooks about all things food-related.