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Recipe Carbohydrate Counting

Carbs for Treats and fast food items Diabetes Terms Please send questions or comments to webmaster@diabetesadvocacy.com

Below is a list of the nutritional analysis of many commonly used foods for baking.  The data here has been gathered over time from a variety of sources. If in doubt, please check with your dietician, www.calorieking.com , or other sources of nutritional information. We are not dieticians. Please let us know if you have something to add or an error has been found.  Ingredient Amount in Recipe Carbohydrate g Protein g Fat g sugar 250mL 210 0 0 Brown Sugar 250 mL 224 0 0 Icing Sugar 1/2c 100 0 0 Splenda 5mL .5g     Honey 1/4c 66     Molasses 1/4c 56     White Flour 250mL 101 14 1 Whole wheat Flour 250mL 90 17 3 Cornstarch 125mL 60 1   Oatmeal 125mL 29 7 3 Bran 250mL 45 8 2 Baking Powder 15mL 4     Eggs 1 1 6 6 Raisins 1/4c 31 1.2 0.3 Milk 125mL 6 2 4,2,1-0 Margarine 250mL 2 2 193 Semi-sweet choc. Chips 3/4c 80 5 38 Shortening 250 mL 0 0 59*         saturated         137         unsat Vegetable Oil 15mL     14 Canola Oil 1/2c     115 Cocoa powder, dry, unsw 15mL 3 1 1 Coconut, unsw, shredded 1/2c 12 3 31 Butterscotch chips 1 c 500   200           Total carbohydrates ___________________ Yield________ Serving Size_______           *to figure carb factor divide total carbohydrates by weight of cooked product.  This will provide a decimal value. You will then weigh the item, multiply by the decimal value (carb factor) and you will have the carb total for the baked good.             Food Exchanges         Food Group Carbohydrates g Protein (g) Fat (g)   Starch foods 15 2     Fruits and Vegetables 10 1     Milk 6 4 4,2,1,0   Protein foods   7 5   Fats and oils     5             Advertisement If you enjoy the work of Diabetes Advocacy and the information presented on this site, please consider supporting our efforts through your purchases of diabetes awareness and medical items from our Online Store.

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November 10, 2009