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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Apples. Like vegetables and whole grains, fruits like apples are great sources of carbohydrates, according to Laing. In addition to carbs, apples contain “fiber and antioxidants, which are ...
Nutrition (Per 1 medium): Calories: 165 Carbs: 25 g Fiber: 4 g Sugar: 8 g Protein: 2 g. Sweet potatoes are packed with vitamins A and C, B vitamins, potassium, antioxidants, and fiber, making them ...
Below is a chart with more nutrition information derived from Malay apples found in Hawai'i, El Salvador, and Ghana. Due to the high water content, the Mountain Apple is lower in calories than a Gala apple or a Fuji apple and contains a moderate amount of vitamins and minerals. [citation needed]
Opt for nuts to balance out other high-carb ingredients, or better yet, instead of empty high-calorie snacks such as potato and corn chips. panco971/istockphoto Flax Seeds
To understand why, consider the determination of an amount of "10% free sugar" to include in a day's worth of calories. For the same amount of calories, free sugars take up less volume and weight, being refined and extracted from the competing carbohydrates in their natural form. In a similar manner, all the items are in competition for various ...
Carbohydrate counting or "carb" counting is a meal planning tool used in diabetes management to help optimize blood sugar control. [1] It can be used with or without the use of insulin therapy. Carbohydrate counting involves determining whether a food item has carbohydrate followed by the subsequent determination of how much carbohydrate the ...
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.