Generally, non-starchy vegetables have about 5 grams of carbohydrate in ½ cup cooked or 1 cup raw and approximately 25 calories. Most of the carbohydrates are fibers so unless you eat more than 1 cup of cooked or 2 cups of raw at a time, you may not need to count the carbohydrates from the non-starchy vegetables.
Fresh vegetables don’t contain salt but if using canned vegetables with sodium, drain the vegetables and rinse with water. Then cook the rinsed vegetables in fresh water. This will cut back on how much sodium is left on the vegetables.