Best Vegetables for Making Smoothies

It is pretty standard to have a smoothie for breakfast – they’re fast, healthy, delicious, and easy to digest. Fruits are a more natural choice for making smoothies, but vegetables can be an even better option. Vegetable smoothies are low in sugars but rich in fiber, vitamins, and minerals.

When making such a smoothie, the goal is often to get more vegetables into your diet while keeping things from getting boring. To that end, the smoothie’s taste matters almost as much as its nutritional value.

Best Vegetables for Smoothies

List of Vegetables Good to Put in Smoothies

The table below lists 25 vegetables most commonly added to healthy smoothies and an idea for combining them with other ingredients. Vegetables with a mild flavor are easier to hide in a smoothie when mixed with sweet, strong-flavored fruits and other ingredients. These include spinach (especially baby spinach), cucumber, zucchini, cabbage, and cauliflower.

Note that experts suggest smoothies can be as healthy as eating whole vegetables. Because, unlike juicing, blending can keep vegetables’ nutrients intact. You can blend its flesh, seeds, and skin, and the blender does not remove any part of it. So, the carbs and calories in a smoothie will be the same as in the whole vegetable.

NameCarbs per 100gCalories per 100gTaste & FlavorGoes Well With
Spinach3.6g23 kcalMild, earthy, slightly bitterBanana, Apple, Pineapple
Kale8.8g49 kcalSlightly bitter, robustBerries, Orange, Lemon
Carrot9.6g41 kcalSweet, slightly earthyApple, Ginger, Orange
Beet9.6g43 kcalEarthy, sweetApple, Berries, Pineapple
Zucchini3.1g17 kcalMild, slightly sweet, neutralBanana, Berries, Pineapple
Avocado8.5g160 kcalCreamy, rich, nuttyBanana, Mango, Pineapple
Sweet Potato20.1g86 kcalSweet, starchyCinnamon, Nutmeg, Almond Milk
Cucumber3.6g16 kcalRefreshing, slightly sweetMint, Lemon, Ginger
Pumpkin7.1g26 kcalMild, slightly sweet, nuttyCinnamon, Nutmeg, Vanilla
Broccoli6.6g55 kcalEarthy, slightly bitterApple, Lemon, Pineapple
Cauliflower5.3g25 kcalMild, slightly nuttyBerry, Ginger, Cinnamon
Cabbage5.8g25 kcalMild, slightly pepperyApple, Pineapple, Orange
Swiss Chard3.7g19 kcalEarthy, slightly bitterApple, Berries, Orange
Collard Greens5.4g32 kcalMild, slightly bitter, robustPineapple, Mango, Lemon
Romaine Lettuce3.3g17 kcalMild, slightly bitterApple, Cucumber, Lemon
Celery2.9g16 kcalCrisp, slightly salty, mildApple, Cucumber, Lemon
Bell Pepper6g31 kcalSweet, slightly tangy, crispTomato, Cucumber, Carrot
Butternut Squash19.7g45 kcalSweet, nuttyCinnamon, Nutmeg, Ginger
Acorn Squash9g40 kcalSweet, nuttyCinnamon, Nutmeg, Ginger
Tomato3.9g18 kcalSweet, tangyBasil, Cucumber, Carrot
Green Peas14g81 kcalSweet, slightly starchyMint, Lemon, Ginger
Turnip8.4g28 kcalPeppery, slightly bitterApple, Carrot, Ginger
Artichoke11g47 kcalEarthy, slightly nuttyLemon, Spinach, Tomato
Fennel7.3g31 kcalSlightly sweet, licorice-likeApple, Pear, Lemon
Radish3.4g16 kcalPeppery, crispCucumber, Lemon, Mint

Cruciferous and root vegetables like cauliflower, broccoli, beet, carrot, and sweet potato have a more rigid texture and can be gently steamed and cooled before adding them to the blender. It helps mask their taste while giving a thick texture to the smoothie. Vegetables like celeriac, kohlrabi, and jicama can also be used similarly.


Can you use frozen vegetables for smoothies?

Frozen vegetables work as well as fresh ones. Some, like cauliflower, zucchini, and broccoli, are better to be used frozen as they render an even creamier texture to the smoothie. 
You can freeze seasonal vegetables to use later or use pre-frozen vegetables available at stores.