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Low Fat High Carbohydrate Foods List
|On this page we offer a searchable collection of nutritional data on thousands of foods for healthy diet. Healthy eating is not only beneficial to weight loss, but will obviously improve your health. It is important for disease prevention such as: diabetes, heart disease, high cholesterol, anemia, high blood pressure, and cancer. All the nutritional data of foods is based on the U.S. Department of Agriculture database for standard reference SR22.|
|Foods for Healthy Diet||RDI Chart|
1.High, rich in or excellent source mean the food contains 20 percent or more of the daily value for a particular nutrient in a serving.
2.Low:Synonyms for "Low": "Little", ("Few" for Calories), "Contains a Small Amount of", "Low Source of".
3.Free:Synonyms for "Free": "Zero", "No", "Without", "Trivial Source of", "Negligible Source of", "Dietarily Insignificant Source of"Definitions for "Free" for meals and main dishes are the stated values per labeled serving.
4.Definitions of Nutrient Content Claims
High protein means at least 9 grams per serving
We define high sugar foods as 37.5 - 100 gram of sugar per 100 gram food.
We suggest that a high carb food must contain more than 55g of available carbohydrate per 100g of food.
High-Fiber means 5 grams or more fiber per serving.
A food must have less than 5g of sugar (natural or added) per 100g or 2.5g of sugar per 100mls to be a low sugar food.
Sugar-free means less than 0.5g of sugar per 100g or per 100ml.
Cholesterol/Saturated Fat/Total Fat
"Low Cholesterol" means 20 mgs or less cholesterol and 2 grams or less saturated fat;
"Cholesterol Free" means less than 2 milligrams(mg) cholesterol and 2 grams or less fat;
Low saturated fat means 1 gram or less per serving;
Low Fat food must contain 3g of fat per 100g, or less;
"Fat Free" means less than 0.5 gram fat.
"High" or "rich in" mean 20% or more of the daily recommended value per serving.
High-calcium: 200 mg or more per serving.
High Iron:8 mg or more of iron per 100 gms of the food.
Low sodium means the food has 140 milligrams or less per 100 grams.
Low calorie: 40 cal or less per RACC (and per 50 g if RACC is small), Meals and main dishes: 120 cal or less per 100 g.
High calorie: A food with 400 calories or more per servings.
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