Before you get the wrong idea — we do not condone a vegetable-free diet. Leafy greens, especially kale, are among the planet’s healthiest foods. And you can’t do much better than nutrient-rich broccoli.

RELATED: You’re cooking broccoli wrong — doing it this way zaps all the cancer-fighting nutrients

But some vegetables have little to no nutritional value. And, believe it or not, certain veggies can be downright bad for you.

Here are five vegetables you’re better off avoiding.

1. Celery

The culprit: Pesticides

Eating a stalk of celery is about as nutritious as drinking a glass of water. (Remember that dieting myth about how celery has negative calories?) But, according to the USDA, it’s also loaded with dangerous pesticides.

2. Corn

The culprit: GMOs

Genetic modifications have been linked to food sensitivities and allergens. Needless to say, we’ll be limiting the amount of corn on the cob we eat at our summer cookouts.

3. Eggplant

The culprit: Flavor

Eggplant on its own is fairly nutritious — and bland. That’s why we often smother it in sauce and cheese. But the vegetable absorbs the flavors of whatever it’s cooked with, causing people to consume more fat and calories.

4. Peas

The culprit: Starch

These little green guys are super starchy and fairly high on the glycemic index. Eating too many could make you gain weight.

5. Bell peppers

The culprit: Solanine

Solanine is a poisonous glyco-alkaloid found in members of the nightshade family. Consuming it can result in gastrointestinal and neurological problems, including headaches, dizziness, nausea, vomiting and stomach cramps.

Bell peppers are also known to cause inflammation, which can lead to diabetes and heart disease.

Beth Sawicki About the author:
Beth Sawicki is a content editor at Rare. Email her at
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