Here is some more confusion and perhaps clarification for you:

http://forum.lowcarber.org/showthread.php?t=475058

Personally I DO use calculated net carbs but rarely need to read food labels as most of what I eat doesn't have one. If the food does have a label (living in the USA) I subtract fiber from total carbs listed. If something says it has less than 1g carbs per serving or 0g carbs per serving I usually +1 since I know it can't be zero (like huy fong chili paste or someting).

clear as mud

edit: this is what I use if I'm trying to figure out what a new food might have for carbs. https://ndb.nal.usda.gov/ndb/search/list I also have a kitchen scale that I use to measure vegetables when cooking. I'm getting pretty good at estimating but still check myself daily.

Make the math easier and think of everything in 100g units. I made myself a "cheat sheet" that I used when I first got going that was helpful. you could make one too with vegetables you like to use.