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The carbohydrate content varies among plant-based proteins, so read food labels carefully. Lean meats and meat substitutes: Each serving from this list contains 0 grams carbohydrate, 7 grams protein, 0-3 grams fat and 45 calories. Beef: Select or Choice grades: ground round, roast (chuck, rib, rump), round, sirloin, steak (cubed, flank,
This resource lists the amount of carbohydrate in a range of foods. Carbohydrates provide us with energy and are also the main nutrient affecting blood glucose levels. Increasing your carbohydrate awareness or counting carbohydrate will help you know how your food
better to reach for foods that don’t impact blood sugar levels. Here is a list of foods that may be eaten outside of usual meal or snack times and can help hunger without raising the blood sugar level.
At the top of each section you will find the amount of carbohydrate, protein, fat and calories found in each selection. These food lists can be used for: • counting carbohydrates • counting calories • counting grams of fat • counting grams of protein . To help you make healthy food choices: • milk products are separated by fat and ...
Because carbohydrates, or carbs, such as rice, pasta, bread, and fruit, raise blood sugar more, and more quickly, than fats or proteins do. Carbs with low glycemic index numbers (from 1 to 55) are better carbohydrate food choices for good blood sugar control because they raise blood sugar slowly.
• Carbohydrates break down into glucose during digestion and increase blood glucose levels. • Many foods containing carbohydrate also provide dietary fibre, vitamins and minerals. • The amount and type of carbohydrate you eat will affect your blood glucose levels. Which foods contain carbohydrates? Healthy carbohydrate choices:
Potatoes, bread, rice, pasta and other starchy carbohydrates • Base your meals around starchy foods such as wholewheat pasta, brown rice, wholewheat noodles, wholemeal breads and potatoes with the skins on. • Choose wholegrain varieties as these contain more fibre, as well as vitamins and minerals. What counts?
