Getting
Around:
Carbs
for Treats and fast food items
Diabetes Terms
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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 |
|
Apple sauce, unsweetened |
1/2c |
12.4g |
0 |
0 |
|
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. |
|
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|
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 |
|
|
|
|
|
|
|
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Last updated November 29, 2010
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