The carbohydrates found in many foods we eat are digested and converted into glucose, which is an important fuel for our body. Insulin is like the key to unlock cells, so glucose can be transferred from the blood to the cells as fuel.
Carbohydrate counting diabetes is labor with. Balancing carbohydrates and insulin helps keep blood sugar within a healthy range. Carbohydrates in food are measured in grams.
The following foods contain carbohydrates:
- Breads, tortillas, biscuits, bagels and rolls
- Cereals, cereals, pasta and rice
- Fruit and juice
- Legumes, such as black beans, kidney beans, and pinto beans
- Lentils and Peas
- Milk and yogurt (but not cheese)
- Starchy vegetables such as corn, peas, potatoes, winter squash and yam
Non-starchy vegetables such as broccoli and carrots are low in carbohydrates.
Candies—such as candies, biscuits, honey, pastries, soda, sugar, and syrup—are usually a concentrated source of carbohydrates.
Calculate carbohydrates in food
- Read the serving size and carbohydrate grams on the food label
- Reference carbohydrate count list
- Please refer to the nutrition information on the restaurant and website
- Carbohydrate counting using the online resources and food composition books
Read food labels
The two most important information about a carbohydrate control diet are serving size and grams of total carbohydrates . You can find this information by reading the food label, which lists the serving size, the serving size per container, the total grams of carbohydrates, and so on.