Nutritional Content of South Asian Foods - Diabetes · PDF fileNutritional Content of South...

Nutritional Content of South Asian Foods

The nutritional values of foods listed in this document were reviewed by a working group of dietitians. The nutritional values of foods from different sources have been listed to show the variability among sources. The final Carbohydrate Choices/Exchanges are based on agreement by the working group members for most practical and realistic carbohydrate content. Portions sizes may vary within South Asian cultural groups and based on individual cooking methods. This resource is meant for use by health professional in providing dietary education to clients.

Acknowledgement Reproduction is permitted, provided source is acknowledged. Based on original work by Sadia Mian RD MSc CDE, with Research Grant funding from the Canadian Diabetes Association (CDA). Revised as necessary by The South Asian Dietary Resource Working Group (CDA). All content approved by the Canadian Diabetes Association, 2008.

Reviewed and updated by South Asian Dietary Resource Working Group - 2007

1

Grains and Starches Exchanges/Choices: [15 g CHO, 3 g Pro, 0 g Fat]

Food

Source Nutritional Values from Various Sources

Carbohydrate Choices & Exchanges

Bathura (Homemade)

Khanna et al.,

2000

Recipe

One 6”

= 1 Carb Choice

& 1 fat

Dhokla/Dhakla

AAPI

resource

ADA resource

Calorie King guide

1” Square = 15 g CHO 3 g Pro

0-1g Fat

1” Square = 12 g CHO 5 g Pro 5 g fat 1” Square = 13 g CHO 5 g Fat

1” Square

= 1 Carb Choice (Starch/grain)

& 1 Fat

Dosa (regular)

AAPI

resource

Raghuram et al., 2005

1 Plain = 15 g CHO 3 g Pro

0-1g Fat 2 each (85 g)= 42 g CHO 6 g Pro 7 g Fat

1 each


Iddiyappam (String Hoppers)

Pasricha et al.,

2002

100 g = 42.7 g CHO 3.1 g Pro 10.9 g Fat

Not enough information

Kachori (Vegetable or Mung dahl)

AAPI

resource Pasricha et al.,

2002

2 each = 30 g CHO 6 g Pro 10 g Fat 100 g = 37.7 g CHO 7.4 g Pro 35.5 g Fat

1 each (~50 g)

= 1 Carb Choice (starch/grain)

& 1 Fat


2

Food

Source Nutritional Values Carbohydrate from Various Sources Choices &

Exchanges Lucchi (Bengali Fried Puri)

Recipe

Analysis

Two 3”

= 1 Carb Choice

& 2 Fats

Makki ki roti

AAPI

resource

½ of 6” = 15 g CHO 3 g Pro

0-1 g Fat

½ of 6”


Naan

AAPI

resource

ADA resource

Calorie King guide

¼ of 8”x 2” = 15 g CHO 3 g Pro

0-1 g Fat ¼ of 8”x 2” = 13 g CHO 0.6 g Fibre 2 g Pro

2 g Fat ¼ of 8”x 2” = 11 g CHO 2 g Fat

¼ of 8” x 2”


Paratha (Homemade)

AAPI

resource

McCance et

al., 2002


6” = 15 g CHO 3 g Pro 0-1 g Fat 100 g = 48.3 g CHO 8.1 g Pro 12.8 g Fat One (100 g) = 24 g CHO 4 g Pro 4 g Fat

One 6”


& 1 Fat


3

Food


Exchanges Paratha Stuffed (Potato)

AAPI

resource

6” = 15 g CHO 3 g Pro 10 g Fat

One 6”

= 2 Carb Choices (Starch/grain)

& 2 Fat

Pittu

---

---

No information

found

Porridge (Dalia) or Oatmeal

CDA

resource

Pasricha et al., 2002

¾ cup = 16 g CHO 4.6 g Pro 1.8 g Fat 100 g = 8.9 CHO 2.5 Pro 3.6 Fat

¾ cup


Puri

AAPI

resource

ADA resource

SHARE Study

Two (5”) = 15 g CHO 3 g Pro

0-1 g Fat 5” each = 16 g CHO 2.4 g Fibre 3 g Pro

7 g fat 50 g = 23.3 g CHO 2.04 g Fib 3.12 g Pro 8.85 g Fat

1 each (5”)


& 1 Fat


4

Food


Exchanges Rice Idli Rava Idli

AAPI

resource

ADA resource

Khanna et al., 2000

Plain 3” round = 15 g CHO 3 g Pro 0-1 g Fat Plain 3” round =12 g CHO 2 g Pro 0 g Fat Recipe

3” round


One 3” =

2 Carb Choices

Roti/Chapati (Homemade)

AAPI and

ADA resources

CDA resource

McCance et al., 2002

Calorie King guide

6” = 15 g CHO 2.2 g Fibre 3 g Pro

0-1 g Fat 44 g = 18.5 g CHO 3.1 g Pro 4.5 g Fat 100 g = 43.7 g CHO 7.3 g Pro 1.0 g Fat 7” = 11 g CHO 0.5 g Fat

One 6”


Thepla

AAPI

resource

One 6” = 15 g CHO 3 g Pro 0-1 g Fat

One 6”



5

Food


Exchanges Upma

AAPP

resource

Pasricha et al.,2002


1/3 cup = 15 g CHO 3 g Pro 5 g Fat 100 g = 30 g CHO 4.9 g Pro 10.2 g Fat 130 g (150 ml) = 26 g CHO 5 g Pro 9 g Fat

1/3 cup


& 1 Fat


6

Rice Exchanges/Choices: [15 g CHO, 3 g Pro, 0 g Fat]

Food



Boiled Rice

CDA

resource

1/3 cup = 13.3 g CHO 1.5 g Pro 0.3 g Fat

1/3 cup


Khichri

AAPI

resource

Pasricha et al.,

2002

½ cup = 15 g CHO 6.5 g Pro 100 g = 21 g CHO 4.7 g Pro 7.3 g Fat

½ cup


& 1 Pro

Meat Pilau (Pulao) or Biryani

CDA – rice

CDA – meat

Pasricha et

al., 2002

1/3 cup = 15 g CHO 1 oz meat = 7 g Pro 100 g = 15.8 g CHO 7.0 g Pro 17.0 g Fat

½ cup with 1 oz

meat =

1 Carb Choice (Starch/grain)

& 1 Pro

Vegetable Pilau (Pulao)

CDA

Resource


1/3 cup rice = 1 CHO 100 g = 24.8 g CHO 0.3 g Fib 2.3 g Pro 4.6 g Fat

1/3 cup


Zarda (Sweet Rice)

Pasricha et

al., 2002

100 g = 44.6 g CHO 2.5 g Pro 8.8 g Fat


Note: This dish has high sugar content.


7

Fruit Exchanges/Choices: [15 g CHO, 1 g Pro, 0 g Fat]

Food



Guava

CDA

resource

ADA resource

Canadian Nutrient File,

2005

2 each = 12 g CHO 1.5 g Pro

1.1 g Fat 1½ each = 14 g CHO 7.3 g Fibre

1.0 g Pro 0.3 g Fat

1 each (90 g) = 12.89 g CHO

4.9 g Fib 2.3 g Pro 0.85 g Fat

2 each

= 1 Carb Choice

Guava Juice

AAPI

resource

½ cup = 15 g CHO

½ cup

= 1 Carb Choice

Lychee/Lichee

Calorie King

guide


2005

USDA database

4 fruit (2 ¼ oz) = 6 g CHO 1 fruit (10 g) = 1.59 g CHO

0.1 g Fib 0.08 g Pro 0.04 g Fat 1 lichee (9.6 g) = 1.59 g CHO

0.1 g Fib 0.08 g Pro 0.04 g Fat

10 each

= 1 Carb Choice


8

Food


Exchanges Mangoes

CDA

resource

ADA resource

AAPI Resource

Canadian

Nutrient File, 2005

½ cup or ½ medium = 15.7 g CHO 0.5 g Pro 0.3 g Fat ½ small = 18 g CHO 1.9 g Fibre 1 g Pro 0.3 g Fat ½ small = 15 g CHO ½ each = 17.6 g CHO 1.9 g Fib 0.53 g Pro 0.28 g Fat

½ cup or ½ medium

= 1 Carb Choice

Mango Juice

AAPI

resource

1/3 cup = 15 g CHO

1/3 cup

= 1 Carb Choice

Papaya

CDA

resource

AAPI Resource

1 cup = 12.2 g CHO 0.9 g Pro 0.2 g Fat 1 cup = 15 g CHO

1 cup

= 1 Carb Choice

Pomegranate

Calorie King

Guide


2005

½ fruit (5 oz) = 13 g CHO ½ each (155 g whole) = 13.27 g CHO

0.5 g Fib 0.37 g Pro 0.23 g Fat

½ each

= 1 Carb Choice


9

Food


Exchanges

USDA database

1 each (3-3/8” Diameter) = 26.44 g CHO 0.9 g Fib 1.46 g Pro 0.46 g Fat


10

Milk and Alternative Exchanges/Choice: [15 g CHO, 8 g Pro, Variable Fat]

Food



Chai (masala tea – 1% milk)

AAPI guide

1 cup = 12 g CHO 8 g Pro 0-3 g Fat

1 cup

= 1 Carb Choice

(milk)

Chutney made with yogurt

-

Same as yogurt (CDA

resource)

¾ cup

= 1 Carb Choice

(milk)

Dahi Beray/vadai (Non-fat Yogurt)

AAPI

resource Raghuram et

al., 2005

2 pieces = 15 g CHO 4 g Pro 5 g Fat 2 each (165 g) = 31 g CHO 11 g Pro 19 g Fat

2 pieces

= 1 Carb Choice

(milk) &

1 Fat

Lassi (whole milk) Lassi (non-fat, sugar free)

AAPI

resource

ADA resource

McCance et. al., 2002

1 cup = 12 g CHO 8 g Pro 8 g Fat 1 cup = 13 g CHO 10 g Pro 0 g Fat 100 g = 11.6 g CHO 2.6 g Pro 0.9 g Fat

1 cup

= 1 Carb Choice

(milk) &

1 Fat

1 cup =

1 Carb Choice (milk)


11

Food


Exchanges Lassi (Sweet or Mango)

Calorie King

guide

1 cup = 24 g CHO 4 g Fat

½ cup

= 1 Carb Choice

(milk)

Paneer (1% milk)

AAPI

resource

ADA resource

1 oz = 12 g CHO

8 g Pro 0 g Fat 1 oz = 12 g CHO 8 g Pro 2.5 g Fat

1 oz

= 1 Carb Choice

Note: Some brands of paneer show very small carbohydrate

content. The carbohydrate

content of paneer should be assessed on the food label if

available.

Raita

CDA

resource

ADA resource

(Cucumber Raita)

Plain yogurt, low fat ¾ cup = 15 g CHO

4.0 g Pro 1.6 g Fat ½ cup = 3 g CHO 1 g Pro 0 g Fat

¾ cup

= 1 Carb Choice

(milk)


12

Vegetable Exchanges/Choices

Food



Fenugreek leaves (methi)

AAPI

resource

½ cup cooked = 5 g CHO 2 g Pro 0 g Fat

1.5 cup cooked

= 1 Carb Choice

Ghia (Louki, Bottle gourd, Calabash)

Canadian

Nutrient File, 2005

USDA

database

1 cup = 5.69 g CHO 0.93 g Pro 0.03 g Fat 1 cup = 5.39 g CHO 0.88 g Pro 0.03 g Fat

3 cups

= 1 Carb Choice

Karela (bitter gourd)

ADA

resource

AAPI resource


2005

½ cup = 3 g CHO

1.2 g Fibre 1 g Pro

1.2 g Fat ½ cup cooked = 5 g CHO 2 g Pro 0 g Fat ½ cup (60 g) = 2.83 g CHO 1.3 g Fib 0.55 g Pro 0.12 g Fat

Free Vegetable

2.5 cups

= 1 Carb Choice

Kadhu (Pumpkin)

Canadian

Nutrient File, 2005

USDA database

½ cup = 6.34 g CHO

1.4 g Fib 0.93 g Pro 0.09 g Fat ½ cup = 6.0 g CHO 1.35 g Fib

1 cup

= 1 Carb Choice


13

Food


Exchanges Okra/Bhindi

CDA

resource

AAPI resource

ADA resource

1 cup = 3 g CHO 3 g Pro Trace Fat ½ cup cooked = 5 g CHO 2 g Pro 0 g Fat ½ cup cooked = 8 g CHO 2.6 g Fibre 2 g Pro 0.3 g Fat

Free Vegetable if: < 5 cups raw

1.5 cup cooked

= 1 Carb Choice

Onions

CDA

resource

Whitney & Rolfes, 1996

1 cup = 8 g CHO 1 g Pro Trace Fat ½ cup cooked = 11 g CHO 2 g fibre 1 g Pro <1 g Fat

1 cup cooked

= 1 Carb Choice

Tinda (small round green gourd)

Gopalan et al., 2004

100 g = 3.4 g CHO 0.5 g Fib 0.5 g Pro 0.1 g Fat

Free Vegetable

Tindora


100 g = 3.4 g CHO 0.5 g Fib 0.5 g Pro 0.1 g Fat

Free Vegetable


14

Food


Exchanges Turia (ridge gourd)

AAPI

resource


½ cup cooked = 5 g CHO 2 g Pro 0 g Fat 100 g = 3.4 g CHO 0.5 g Fib 0.5 g Pro

1.5 cup cooked

= 1 Carb Choice

Saag (Mustard greens)

AAPI

resource

USDA resource


2005

½ cup cooked = 5 g CHO 2 g Pro 0 g Fat 1 cup cooked = 2.94 g CHO 2.8 g Fib 1 cup cooked = 3.11 g CHO

Free Vegetable


15

Meat and Alternatives Exchanges/Choices: [CHO = 0 g, Protein = 7 g, Fat = 3-5 g]

Food

Source Nutritional Value from Various Sources


Potato Sabji (Mixed Veggies)

AAPI

resource


SHARE Study

½ cup = 15 g CHO 3 g Pro 0-1 g fat 100 g (150 ml) = 12 g CHO 2 g Pro 6 g Fat 100 g = 14.5 g CHO 1.32 g Fib 1.55 g Pro 3.88 g Fat

½ cup (100 g)

= 1 Carb Choice

Meat Curry Beef Curry Chicken Curry Fish Curry

AAPI

resource




1 oz meat = 7 g pro 100 g = 6.3 g CHO 13.5 g Pro 6.6 g Fat 100 g = 2.5 g CHO 11.7 g Pro 9.8 g Fat 100 g = 1.5 g CHO 12.3 g Pro 8.0 g Fat

1 oz

= 1 Pro (Meat)

Yogurt based Kadi

AAPI

resource

1 cup = 15 g CHO 10 g Pro 5 g Fat

1 cup

= 1 Carb Choice

(Milk) &

1 Fat


16

Legume Exchanges/Choices: [½ cup = 15 g CHO for CDA and 7 g Pro AAPI]

Food



Black Beans


USDA

database

½ cup cooked = 20 g CHO 7 g Fibre 8 g Pro <1 g Fat 1 cup = 40.78 g CHO

15.0 g Fib 15.30 g Pro 0.93 g Fat

½ cup

= 1 Carb Choice

& 1 Pro

Black eyed peas (Cow Peas)

Whitney &

Rolfes, 1996


2005

½ cup cooked = 17 g CHO

4 g Fibre 3 g Pro 1g Fat ½ cup cooked = 18.36 g CHO


½ cup

= 1 Carb Choice

Chick Peas

AAPI

resource


ADA

resource

½ cup = 15 g CHO 3 g Pro 0-1g fat 1cup cooked = 45 g CHO 8 g Fibre 15 g Pro 4 g Fat ½ cup = 23 g CHO 4.3 g Fibre 7 g Pro 2.1 g Fat

½ cup

= 1 Carb Choice

& 1 Pro


17

Food


Exchanges

McCance et al, 2002

100 g cooked = 18.2 g CHO 4.3 g Fib 8.4 g Pro 2.1 g Fat

Dhal (any kind)

AAPI

resource

CDA resource

Whitney & Rolfes. 1996

½ cup cooked = 15 g CHO 3 g Pro 0-1 g Fat ½ cup = 10-15 g CHO 7 g Pro 0-2 g Fat ½ cup = 20 g CHO

7 g Fibre 7 g Pro

<1 g Fat

½ cup

= 1 Carb Choice

& 1 Pro

Kidney Beans (Rajmah)

AAPI

resource

Calorie King guide


2005

USDA database

½ cup = 15 g CHO 3 g Pro 0-1 g fat 1cup = 35 g CHO 5 g Fat 1 cup = 42.64 g CHO 12.3 g Fib 16.22 g Pro 0.94 g Fat 1 cup = 40.4 g CHO 11.3 g Fib 15.4 g Pro 0.89 g Fat

½ cup

= 1 Carb Choice


18

Food


Exchanges Green and brown lentils

McCance et

al., 2002

100 g cooked = 16.9 g CHO


Not Enough

Information To Date (Likely similar carb

content to other dhals)

Masoor (red)

McCance et

al., 2002

100 g cooked = 17.5 g CHO 1.9 g Fib

7.6 g Pro 0.4 g Fat

Not Enough

Information To Date (Likely similar content to other

dhals)

Mung (Moong) Dhal

AAPI

resource

ADA resource

½ cup = 15 g CHO 3 g Pro 0-1g Fat ½ cup = 19 g CHO 7.7 g Fibre 7 g Pro 0.4 g Fat

½ cup

= 1 Carb Choice

& 1 Pro

Rasam

AAPI

resource

ADA resource

1 cup = 15 g CHO 3 g Pro

0-1g Fat 1cup = 2 g CHO 1 g Pro 1.2 g Fat

1 cup

= 1 Carb Choice

Sambhar

AAPI

resource

ADA resource

½ cup = 15 g CHO 3 g Pro

0-1g fat ½ cup = 16 g CHO 5 g Pro 1 g fat

½ cup

= 1 Carb Choice


19

Food


Exchanges Toor Dhal

AAPI

resource

ADA resource

½ cup = 15 g CHO 3 g Pro

0-1g Fat

½ cup = 2 0 g CHO 4.7 g fibre 6 g Pro 0.3 g Fat

½ cup

= 1 Carb Choice

& 1 Pro

Urad (black)

McCance et

al., 2002

100 g cooked = 13.6 g CHO

- Fib 7.8 g Pro 0.4 g Fat

Not Enough

Information To Date (Likely similar carb

content to other dhals)


20

Fat Exchanges/Choices: [0 g CHO, 0 g Pro, 5 g Fat]

Food



Almonds

CDA

resource

7 or 1/3 oz = 1.8 g CHO 2.1 g Pro 5 g Fat

7 or 1/3 oz

= 1 Fat

Cashews

CDA

resource

¼ oz = 1 g CHO 0.1 g Pro 5.3 g Fat

¼ oz

= 1 Fat

Coconut milk

CDA

resource

Calorie King

guide

2 tbsp = 0.8 g CHO 0.6 g PRO 6.4 g Fat ¼ cup = 1 g CHO 9-12 g Fat

2 tbsp

= 1 Fat

Ghee

AAPI and

ADA resources

Calorie King

guide


1 tsp = 5 g Fat One tbsp = 13 g fat 100 g = 99.8 g Fat

1 tsp

= 1 Fat

Pistachios

CDA

resource

1/3 oz = 2.3 g CHO 1.8 g Pro 4.8 g Fat

1/3 oz

= 1 Fat


21

Food


Exchanges Pine Nuts

CDA

resource

40 or 1/4 oz = 1 g CHO 1 g Pro 4.9 g Fat

40 or ¼ oz

= 1 Fat

Walnuts

CDA

resource

1/3 oz = 0.9 g CHO 0.2 g Pro 5.5 g Fat

1/3 oz

= 1 Fat


22

Sweets and Dessert Exchanges/Choices

Food



Barfi – milk based Barfi – chick pea

SHARE Study

SHARE Study

30 g = 10.86 g CHO 0.19 g Fib 2.69 g Pro 4.0 g Fat 30 g = 17.28 g CHO 0.11 g Fib 2.4 g Pro 7.73 g Fat

30 g

= 1 Carb Choice

& 1 Fat

Gajar Halwa

AAPI

resource

1 pce = 15 g CHO 10 g Pro 5 g Fat

1 piece

1 Carb Choice

& 1 Pro

& 1 Fat

Gulabjaman

AAPI

resource

Pasricha et al.,

2002

2 med = 30 g CHO 9.5 g Pro 10 g Fat 100 g = 37.8 g CHO 6.8 g Pro 24.2 g Fat

1 medium

= 1 Carb Choice

& 1 Fat

Jilebi

Pasricha et

al., 2002

100 g = 42 g CHO 4.4 g Pro 34.3 g Fat



23

Food


Exchanges Kheer

AAPI

resource

Pasricha et al.,

2002

½ cup = 30 g CHO 9.5 g Pro 15 g Fat 100 g = 21.1 g CHO 4.1 g Pro 4.5 g Fat

¼ cup

= 1 Carb Choice

(Milk) &

1 Fat

Kulfi

AAPI

resource

½ cup = 15 g CHO 3 g Pro 5 g Fat

½ cup

= 1 Carb Choice

& 1 Fat

Lentil or Sooji (semolina) Halwa

AAPI

resource

¼ cup = 15 g CHO 6.5 g Pro 5 g Fat

¼ cup

= 1 Carb Choice

& 1 Pro

& 1 Fat

Ladoo (wheat)

AAPI

resource

1 small = 30 g CHO 6 g Pro 10 g Fat

½ small

= 1 Carb Choice

& 1 Fat

Petha, pumpkin

AAPI

resource

2” piece = 30 g CHO 6 g Pro

0-2 g fat

1” piece

= 1 Carb Choice

Rasgulla

AAPI

resource

2 med = 30 g CHO 10 g Pro 5 g Fat

1 medium

= 1 Carb Choice

& ½ Fat


24

Food


Exchanges Rasmalai (regular milk)

AAPI

resource

2 small = 30 g CHO 20 g Pro 10 g Fat

1 small

= 1 Carb Choice

(Milk) &

2 Fat

Sevia (RiceVermicelli – plain no milk)

AAPI

resource

½ cup = 15 g CHO 3 g Pro 0-1g Fat

½ cup

= 1 Carb Choice


25

Snack Exchanges/Choices

Food



Bhel Puri

AAPI

resource

1 oz = 15 g CHO 4 g Pro 5 g Fat

1 oz

= 1 Carb Choice

& 1 Fat

Cake Rusk (Sweet) Rusk (Plain)

Product

-

(34 g) or 1.5” x 5.5” = 16.1 g CHO



Chevra/Chiura

AAPI

resource

Pasricha et al.,

2002

1oz = 15 g CHO 4 g Pro 5 g Fat 100 g = 40.2 g CHO 4.2 g Pro 27.0 g Fat

1 oz

= 1 Carb Choice

& 1 Fat

Gathia

Product

SHARE Study

1 oz = 11 g CHO 100 g = 36.13 g CHO 0.43 g Fib 15.14 g Pro 26.95 g Fat

50 g

= 1 Carb Choice

& 2 Fats

Mango Pickle ( sweet)

AAPI

resource

2 tbsp = 15 g CHO 3 g Pro 0-1g Fat

2 tbsp

= 1 Carb Choice


26

Food


Exchanges Mathri/Mathia

AAPI

resource

Pasricha et

al., 2002

2 thin = 15 g CHO 3 g Pro 10 g Fat 100 g = 40.5 g CHO 0.4 g Pro 37.2 g Fat

2 thin

= 1 Carb Choice

& 2 Fats

Namkeen Snack Mix

AAPI

resource

½ cup = 15 g CHO 3 g Pro 10 g Fat

½ cup

= 1 Carb Choice

& 2 Fats

Papad/Papaddum

AAPI

resource

McCance et

al., 2002

SHARE Study

2 pces = 15 g CHO 3 g Pro

0-1 g Fat 100 g = 28.3 g CHO 5.8 g Fib 11.5 g Pro 38.8 g Fat 12 g = 5.29 g CHO 0.17 g Fib 1.98 g Pro

1.36 g Fat

2 pieces (36 g)

= 1 Carb Choice

& 1Fat

( if fried)


27

Food


Exchanges Puffed Rice (Phoa, Mumrae, Flaked Rice)

AAPI

resource

Pasricha et al.,

2002


Canadian

Nutrient File, 2005

1 ½ cup = 15 g CHO 3 g Pro

0-1 g Fat 100 g = 21.2 g CHO 2.9 g Pro 2.2 g Fat 100 g = 73.6 g CHO 0.3 g Fib 7.5 g Pro

0.1 g Fat Puffed Rice Cereal 1 cup = 12.6 g CHO 0.2 g Fib 1.26 g Pro 0.27 g Fat

1.5 cups

= 1 Carb Choice

Samosa (Meat)

McCance et

al., 2002 Khanna et al.,

2000

Meat (100 g) = 18.9 g CHO 2.4 g Fib 11.4 g Pro 17.3 g Fat Recipe

1 each

= 1 Carb Choice

& 1 Fat


28

Food


Exchanges Samosa (Vegetable)

AAPI

resource

McCance et

al., 2002

Pasricha et

al., 2002

1 each = 22.5 g CHO 4.5 g Pro 5 g Fat Veggie (100 g) = 30 g CHO 2.5 g Fib 5.1 g Pro 9.3 g Fat 100 g= 31.3 g CHO 0.4 g Pro 37.2 g Fat

½ each

= 1 Carb Choice

& 1 Fat

Sev

Product

(Raybhog foods)

SHARE study

1 oz = 10 g CHO 100 g = 36.13 g CHO 0.43 g Fib 15.14 g Pro 26.95 g Fat

50 g

= 1 Carb Choice

& 2 Fats

Sprouted Lentils (Steamed or boiled)

Whitney &

Rolfes, 1996

USDA database

4 oz = 24 g CHO 4 g fibre 10 g Pro < 1 g Fat 1 cup (77 g) = 17 g CHO - Fib 6.9 g Pro 0.42 g Fat

3 oz

= 1 Carb Choice

& 1 Pro


29

Food


Exchanges Tamarind Chutney Tamarind Pulp

AAPI

resource

Canadian

Nutrient File, 2005

2 tbsp = 15g CHO 3 g Pro 0-1g Fat ½ cup = 39.6 g CHO 3.2 g Fib 1.78 g Pro 0.38 g Fat

2 tbsp

= 1 Carb Choice

Vegetable Pakora

AAPI

resource


3 pces = 15 g CHO 3 g Pro 5 g Fat 100 g = 21.4 g CHO 3.6 g Fib 3.8 g Pro 12.8 g Fat

3 pces

= 1 Carb Choice

& 1 Fat

Vegetable/Potato Patty/cutlet

AAPI

resource

1 med = 15 g CHO 3 g Pro 2.5 g Fat

1 medium

= 1 Carb Choice

& ½ Fat

AAPI = American Association of Physicians of Indian Origin

ADA = American Dietetic Association

CDA = Canadian Diabetes Association


30

References

1. Anand SS, Yusuf S. The study of health assessment and risk in ethnic groups (SHARE). Personal Communication, June 2006.

Anand SS, Yusuf S. Risk factors for cardiovascular disease in Canadians of South Asian and European origin: a pilot study of the Study of Heart Assessment and Risk in Ethnic Groups (SHARE). Clin Invest Med. 1997;20:204-10.

Anand SS, Yusuf S, Vuksan V, Devanesen S, Teo KK, Montaque PA, et al.

Differences in risk factors, atherosclerosis, and cardiovascular disease between ethnic groups in Canada: the Study of Health Assessment and Risk in Ethnic groups (SHARE). Lancet. 2000;356:279-84.

2. Borushek A. Calorie King: The Doctor’s Pocket Calorie, Fat & Carbohydrate

Counter. California: Family Health Publications, 2003.

3. Food Standards Agency. McCance and Widdowson’s The Composition of Foods, Sixth Summary Edition. Cambridge: Royal Society of Chemistry, 2002.

4. Gopalan C, Rama Sastri BV, Balasubramanian SC. Nutritive Value of Indian Foods.

India: National Institute of Nutrition, Indian Council of Medical Research, 1989.

5. Pasricha S, Rebello LM. Some Common Indian Recipes and their Nutritive Value. India: National Institute of Nutrition, Indian Council of Medical Research, 1977.

6. Raghuram TC, Pasricha S, Sharma RD. Diet and Diabetes. India: National Institute

of Nutrition, Indian Council of Medical Research, 1993.

7. The American Association of Physicians of Indian Origin. Indian foods: AAPI’s guide to nutrition, health and diabetes. New Delhi: Allied Publishers Private Limited, 2002.

8. The American Dietetic Association. Ethnic and regional food practices: A series.

Indian and Pakistani food practices, customs and holidays, 2nd edition. United States of America: The American Dietetic Association, 2000.

9. The Canadian Diabetes Association. Beyond the Basics: Meal Planning for Healthy

Eating, Diabetes Prevention and Management July 25, 2005 – Longer lists References: USDA, 2004 (Release 17); Canadian Nutrient File, 2005.

10. Whitney and Rolfes. Understanding Nutrition, 7th edition. St. Paul: West Publishing

Company, 1996.


31

Nutritional Content of South Asian Foods - Diabetes · PDF fileNutritional Content of South...

Documents

Transcript of Nutritional Content of South Asian Foods - Diabetes · PDF fileNutritional Content of South...