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)
3/4 cup dry
1/2 cup cooked cereal
1/3 cup cooked rice or
1/2 cup cooked dry beans, lentils, or peas
1/2 cup cooked corn
1/2 cup mashed potatoes
Vegetables: 5 g of carbohydrate
1 cup raw leafy vegetables
other vegetables, cooked or chopped raw
1/2 cup vegetable
Fruits: 15 g of carbohydrate per
1 small apple or orange
1/2 cup chopped, cooked, or canned fruit
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.)
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.
Other Places To Get Help
American Diabetes Association (ADA)
1701 North Beauregard Street
Alexandria, VA 22311
The American Diabetes Association (ADA) is a national organization
for health professionals and consumers. Almost every state has a local office.
ADA sets the standards for the care of people with diabetes. Its focus is on
research for the prevention and treatment of all types of diabetes. ADA
provides patient and professional education mainly through its publications,
which include the monthly magazine Diabetes Forecast,
books, brochures, cookbooks and meal planning guides, and pamphlets. ADA also
provides information for parents about caring for a child with diabetes.
How this information was developed to help you make better health decisions.