 You may look at the ingredient label for Sugars. However, the Total Carbohydrate is the most important information for blood sugar control. A serving of carbohydrate has 15 grams. Meals should contain 30-60 grams of carbohydrate and snacks should contain 15-30 grams.
Dietary fiber and Sugars are indented under Total Carbohydrate, because they are part of the total. The remaining carbohydrates include starches and other complex carbohydrates.
Dietary fiber is important and this type of carbohydrate does not raise blood sugar levels. Foods that are considered a good source of fiber are those with 3g or more per serving. If the product has 3 or more grams you can subtract the grams from the Total Carbohydrate.
The grams of Sugars include both the natural sugar in the food, such as lactose (milk sugar), fructose (fruit sugar), and added sugars such as sucrose (table sugar), corn syrup and others.
You can look at the Sugars in relation to the Total Carbohydrate. You may find that while Sugars may be lower in an aspartame or sorbitol sweetened product, the Total Carbohydrate may not be very different. You may want to avoid food in which more than half of the Total Carbohydrate comes from Sugars.
|
It is important to pay attention to Serving Size. All of the nutrition information listed on the label is for the specific serving size. The portion size for this product is _ cup. If you were to consume 1 cup, all of the information would double. Note, there are 4 servings in the package. So, if you ate the whole package you would be consuming four servings (2 cups) and you would have to multiply by four.