Display Mode:

    Main content

    Health Information

    Carbohydrate Foods

    Carbohydrate Foods

    Skip to the navigation

    Topic Overview

    Foods containing carbohydrate are grouped into the following categories. The carbohydrate content is listed in grams (g). If you eat a larger portion, count it as more than one serving.

    One serving of carbohydrate has 15 grams of carbohydrate. Of course, not all foods contain exactly 15 grams of carbohydrate. Typically if a food has 8 to 22 grams of carbohydrate, that is equal to 1 carbohydrate serving.

    Bread, cereal, rice, pasta, beans, and starchy vegetables: 15 g of carbohydrate per serving (1 carbohydrate serving)

    • 1 slice bread (1 oz)
    • 1/4 bagel
    • 3/4 cup dry cereal
    • 1/2 cup cooked cereal
    • 1/3 cup cooked rice or pasta
    • 1/2 cup cooked dry beans, lentils, or peas
    • 1/2 cup cooked corn
    • 1/2 cup mashed potatoes

    Vegetables: 5 g of carbohydrate per serving

    • 1 cup raw leafy vegetables
    • 1/2 cup other vegetables, cooked or chopped raw
    • 1/2 cup vegetable juice

    Fruits: 15 g of carbohydrate per serving

    • 1 small apple or orange
    • 1/2 banana
    • 1/2 cup chopped, cooked, or canned fruit
    • 1/2 cup fruit juice
    • 1/4 cup dried fruit

    Milk and yogurt: 15 g of carbohydrate per serving

    These are also good sources of calcium.

    • 1 cup milk
    • 2/3 cup plain yogurt. (Food with added sugar will contain more carbohydrate, so check the label.)

    Sweets

    The carbohydrate content of sweets varies according to the ingredients. Talk with a registered dietitian about how to work these foods into your meal plan.

    For a complete listing of foods containing carbohydrate, contact the American Diabetes Association.

    Health Tools 

    Health Tools help you make wise health decisions or take action to improve your health.

    Other Places To Get Help

    Organization

    American Diabetes Association (ADA)
    www.diabetes.org

    References

    Other Works Consulted

    • Warshaw H, Kulkarni K (2011). The Complete Guide to Carb Counting, 3rd ed. Alexandria, VA: American Diabetes Association.

    Credits

    ByHealthwise Staff
    Primary Medical Reviewer E. Gregory Thompson, MD - Internal Medicine
    Specialist Medical Reviewer Rhonda O'Brien, MS, RD, CDE - Certified Diabetes Educator

    Current as ofJune 4, 2014

    This information does not replace the advice of a doctor. Healthwise, Incorporated disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. How this information was developed to help you make better health decisions.

    © 1995-2014 Healthwise, Incorporated. Healthwise, Healthwise for every health decision, and the Healthwise logo are trademarks of Healthwise, Incorporated.