Best veggies for cutting on

When you’re in a cutting phase (leaning out for bodybuilding) and especially during peak week (final prep before stage/photoshoot), vegetables become really strategic. They help with satiety, micronutrients, digestion, and water balance — but not all veggies are equally good at every stage.

🌱 Best Vegetables for Cutting (general phase)

These are low-calorie, high-fiber, nutrient-dense vegetables that help keep you full while minimizing calories:

Leafy greens (spinach, kale, lettuce, arugula) → almost no carbs, lots of volume.

Cruciferous veggies (broccoli, cauliflower, Brussels sprouts, cabbage) → high in fiber and micronutrients, but can cause bloating in some.Zucchini & cucumber → hydrating, low in calories, good for volume.Asparagus → natural diuretic properties (often used in contest prep).Bell peppers → low-calorie, high in vitamin C.Green beans → light, fibrous, easy to digest compared to broccoli.Mushrooms → technically fungi, but excellent for volume and very low calorie.

👉 General tip: Rotate your vegetables so you don’t overload on fiber and cause bloating or digestive distress.

🏆 Best Vegetables for Peak Week

Peak week is all about reducing water retention, avoiding bloating, and keeping digestion smooth. At this point, you usually scale back fiber-heavy or gas-producing vegetables.

Asparagus → most popular in peak week due to its mild diuretic effect.

Zucchini → light, easy to digest, low in fiber compared to cruciferous.Cucumber → hydrating, minimal bloating.Green beans → safe, easy on digestion.Spinach / lettuce (moderate amounts) → light leafy greens, avoid excess fiber.

❌ Usually avoided in peak week:

Broccoli, cauliflower, cabbage, Brussels sprouts (gas, bloating, water retention risk).

Onions, garlic (can cause digestive distress).Very salty pickled or canned vegetables (sodium manipulation is tightly controlled).

✅ Cutting phase rule: High-fiber, filling veggies are your friend.

✅ Peak week rule: Stick to light, easily digestible, non-bloating veggies (often asparagus, zucchini, cucumber, green beans).