How many bread units. Bread units or how much to hang in grams
Bread unit (XE) is an integral concept in the life of people with diabetes. XE is a measure used to estimate the amount of carbohydrates in foods. For example, “a 100 gram chocolate bar has 5 XE”, where 1 XE: 20 g of chocolate. Another example: 65 g of ice cream in bread units is 1 XE.
One bread unit is 25 g of bread or 12 g of sugar. In some countries, it is customary to consider only 15 g of carbohydrates per bread unit. That is why you need to carefully approach the study of XE tables in products, the information in them may vary. Currently, when creating tables, only carbohydrates digestible by humans are taken into account, while dietary fibers, i.e. fiber are excluded.
Counting bread units
A large amount of carbohydrates in terms of bread units will cause the need for more insulin, which must be injected to pay off postprandial blood sugar and all this must be counted. A person with type 1 diabetes must carefully examine their diet for the number of bread units in products. This directly affects the total dose of insulin per day, and the dosage of "ultra-short" and "short" insulin before lunch.
A grain unit should be considered in those products that a person will consume, referring to the tables for diabetics. When the figure is known, the dose of "ultra-short" or "short" insulin, which is pricked before eating, should be calculated.
For the most accurate calculation of bread units, it is best to constantly weigh food before eating. But over time, diabetics evaluate products “by eye”. This estimate is sufficient to calculate the insulin dose. However, purchasing a small kitchen scale can be very handy.
Glycemic index of food
In diabetes, not only the amount of carbohydrates in food is important, but also the rate of their absorption and absorption into the blood. The slower the body metabolizes carbohydrates, the less they increase sugar levels. Thus, the maximum value of blood sugar after eating will be less, which means that the impact on cells and blood vessels will not be so strong.
(GI) - is a measure of the effect of food on the level of glucose in a person's blood. In diabetes, this indicator is as important as the volume of bread units. Dietitians advise eating more foods that have a low glycemic index.
Known foods that have a high glycemic index. The main ones are:
- Sugar;
- Carbonated and non-carbonated drinks;
- Jam;
- Glucose tablets.
All of these sweets contain virtually no fat. In diabetes, they can only be used if there is a risk of hypoglycemia. In everyday life, the listed products are not recommended for diabetics.
The use of bread units
Many representatives of modern medicine recommend eating carbohydrates, which are equivalent to 2 or 2.5 bread units per day. Many "balanced" diets consider it normal to take 10-20 XE carbohydrates per day, but this is harmful in diabetes.
If a person seeks to lower their glucose levels, they reduce their carbohydrate intake. It turns out that this method is effective not only in type 2 diabetes, but also in type 1 diabetes. It is absolutely not necessary to believe all the advice that is written in articles about diets. It is enough to purchase an accurate glucometer that will show whether certain foods are suitable for consumption.
Now an increasing number of diabetics are trying to limit the amount of bread units in the diet. As a substitute, foods high in protein and natural healthy fats are used. In addition, vitamin vegetables are becoming popular.
If you follow a low-carbohydrate diet, after a few days it will become clear how much your general well-being has improved and your blood glucose level has decreased. Such a diet eliminates the need to constantly look at the tables of bread units. If only 6-12 g of carbohydrates are consumed for each meal, then the number of bread units will be no more than 1 XE.
With a traditional "balanced" diet, a diabetic suffers from blood sugar instability, and is often also used. A person needs to calculate how much insulin is required for 1 bread unit to be absorbed. Instead, it is better to check how much insulin is required to digest 1 g of carbohydrates, and not a whole grain unit.
Thus, the fewer carbohydrates consumed, the less insulin is required. After the start of a low-carbohydrate diet, the need for insulin decreases by 2-5 times. A patient who has reduced their consumption of tablets or insulin is less at risk of hypoglycemia.
Table of bread units
Flour products, cereals and cereals
All cereals, including whole grains (barley, oats, wheat) have a fairly large amount of carbohydrates in their composition. But at the same time, their presence in the diet of people with diabetes is simply necessary!
So that cereals could not affect the patient's condition, it is necessary to control the level of glucose in the blood in time, both before and after eating. It is unacceptable to exceed the consumption rate of such products in the process of eating. And the table will help to calculate the bread units.
| Product | The amount of product per 1 XE | |
|---|---|---|
| white, gray bread (except butter) | 1 piece 1cm thick | 20 g |
| black bread | 1 piece 1cm thick | 25 g |
| bread with bran | 1 piece 1.3 cm thick | 30 g |
| Borodino bread | 1 piece 0.6 cm thick | 15 g |
| crackers | a handful of | 15 g |
| crackers (dry biscuits) | - | 15 g |
| breadcrumbs | - | 15 g |
| sweet bun | - | 20 g |
| pancake (large) | 1 PC. | 30 g |
| frozen dumplings with cottage cheese | 4 things. | 50 g |
| frozen dumplings | 4 things. | 50 g |
| cheesecake | - | 50 g |
| waffles (small) | 1.5 pcs. | 17 g |
| flour | 1 st. spoon with slide | 15 g |
| gingerbread | 0.5 pcs. | 40 g |
| pancakes (medium) | 1 PC. | 30 g |
| pasta (raw) | 1–2 tbsp. spoons (depending on shape) | 15 g |
| pasta (cooked) | 2–4 tbsp. spoons (depending on shape) | 50 g |
| cereals (any, raw) | 1 st. spoon | 15 g |
| porridge (any) | 2 tbsp. heaped spoons | 50 g |
| corn (medium) | 0.5 cob | 100 g |
| corn (canned) | 3 art. spoons | 60 g |
| cornflakes | 4 tbsp. spoons | 15 g |
| popcorn | 10 st. spoons | 15 g |
| cereals | 2 tbsp. spoons | 20 g |
| wheat bran | 12 st. spoons | 50 g |
Milk and dairy products
Dairy products and milk are a source of animal protein and calcium that can hardly be overestimated and should be considered a necessity. In small amounts, these products have almost all the vitamins. However, dairy products contain the most vitamins A and B2.
In dietary nutrition, preference should be given to dairy products with a low fat content. It is better to refuse whole milk completely. 200 ml of whole milk contains almost a third of the daily value of saturated fat, so it is better not to consume such a product. It is best to drink skim milk, or prepare a cocktail based on it, in which pieces of fruit or berries can be added, this is exactly what a nutrition program should be.
Nuts, vegetables, legumes
Nuts, legumes and vegetables should be constantly in the diet of diabetics. Foods help control blood sugar, lowering the risk of complications. In the vast majority of cases, the risk of developing cardiovascular disorders is reduced. Vegetables, grains and cereals provide the body with important micronutrients such as protein, fiber and potassium.
As a snack, it is optimal to consume raw vegetables and just help to practically not count it. It is harmful for diabetics to abuse the intake of starchy vegetables, as they are high in calories and have a large amount of carbohydrates. The number of such vegetables in the diet must be limited, the calculation of bread units is shown in the table.
Fruits and berries (with pit and peel)
With diabetes, it is allowed to consume most of the existing fruits. But there are exceptions, these are grapes, watermelon, bananas, melon, mango and pineapple. Such fruits increase the level of glucose in a person’s blood, which means that their consumption should be limited and not eaten every day.
But berries are traditionally an excellent substitute for sweet desserts. For diabetics, strawberries, gooseberries, cherries and black currants are best suited - the undisputed leader among berries in terms of the amount of vitamin C for each day.
| Product | The amount of product per 1 XE | |
|---|---|---|
| apricots | 2–3 pcs. | 110 g |
| quince (large) | 1 PC. | 140 g |
| pineapple (cross section) | 1 piece | 140 g |
| watermelon | 1 piece | 270 g |
| orange (medium) | 1 PC. | 150 g |
| Banana (medium) | 0.5 pcs. | 70 g |
| cowberry | 7 art. spoons | 140 g |
| grapes (small berries) | 12 pcs. | 70 g |
| cherry | 15 pcs. | 90 g |
| pomegranate (medium) | 1 PC. | 170 g |
| grapefruit (large) | 0.5 pcs. | 170 g |
| pear (small) | 1 PC. | 90 g |
| melon | 1 piece | 100 g |
| blackberry | 8 art. spoons | 140 g |
| figs | 1 PC. | 80 g |
| kiwi (large) | 1 PC. | 110 g |
| Strawberry wild-strawberry) (medium sized berries) |
10 pieces. | 160 g |
| gooseberry | 6 art. spoons | 120 g |
| lemon | 3 pcs. | 270 g |
| raspberries | 8 art. spoons | 160 g |
| mango (small) | 1 PC. | 110 g |
| tangerines (medium) | 2–3 pcs. | 150 g |
| nectarine (medium) | 1 PC. | |
| peach (medium) | 1 PC. | 120 g |
| plums (small) | 3–4 pcs. | 90 g |
| currant | 7 art. spoons | 120 g |
| persimmon (medium) | 0.5 pcs. | 70 g |
| cherries | 10 pieces. | 100 g |
| blueberry | 7 art. spoons | 90 g |
| apple (small) | 1 PC. | 90 g |
| Dried fruits | ||
| bananas | 1 PC. | 15 g |
| raisin | 10 pieces. | 15 g |
| figs | 1 PC. | 15 g |
| dried apricots | 3 pcs. | 15 g |
| dates | 2 pcs. | 15 g |
| prunes | 3 pcs. | 20 g |
| apples | 2 tbsp. spoons | 20 g |
Beverages
When choosing drinks, like any other food, you need to examine the amount of carbohydrates in the composition. Sugary drinks are contraindicated for people with diabetes, and diabetics do not need to count them, there is no need for a calculator.
A person with diabetes should maintain his satisfactory condition by drinking enough clean drinking water.
All drinks should be consumed by a person with diabetes, given their glycemic index. Drinks that can be consumed by the patient:
- Clean drinking water;
- fruit juices;
- vegetable juices;
- Milk;
- Green tea.
The benefits of green tea are really huge. This drink has a positive effect on blood pressure, gently affecting the body. Moreover, green tea significantly lowers cholesterol and fat levels in the body.
| Product | The amount of product per 1 XE | |
|---|---|---|
| cabbage | 2.5 glasses | 500 g |
| carrot | 2/3 cup | 125 g |
| cucumber | 2.5 glasses | 500 g |
| beetroot | 2/3 cup | 125 g |
| tomato | 1.5 cups | 300 g |
| orange | 0.5 cup | 110 g |
| grape | 0.3 cup | 70 g |
| cherry | 0.4 cups | 90 g |
| pear | 0.5 cup | 100 g |
| grapefruit | 1.4 cups | 140 g |
| redcurrant | 0.4 cups | 80 g |
| gooseberry | 0.5 cup | 100 g |
| strawberry | 0.7 cups | 160 g |
| crimson | 0.75 cups | 170 g |
| plum | 0.35 cup | 80 g |
| apple | 0.5 cup | 100 g |
| kvass | 1 glass | 250 ml |
| sparkling water (sweet) | 0.5 cup | 100 ml |
Sweets
Usually sweet foods contain sucrose. This means that sugary foods are undesirable for diabetics. Nowadays, food manufacturers offer a wide variety of sweets based on sweeteners.
Diabetics have to count carbohydrates in food with both the first and second types of the disease. To facilitate this task, a special measure was developed - bread units (XE). Initially, they were used for patients receiving insulin. Tables of bread units in a variety of products greatly facilitate the calculation of the dose of the hormone.
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Now this value is also actively used for type 2 diabetics: it helps not to exceed the maximum allowable rate of carbohydrates per day, evenly distribute them to all meals. The undoubted advantage of using XE is the ability to “by eye” evaluate the potential effect of a carbohydrate product on glycemia.
What are bread units and who needs them
People with diabetes are forced to strictly control the regularity of nutrition, daily activity, the amount of carbohydrates in meals. The usual activities for healthy people, for example, visiting a cafe, turn into a lot of difficulties for them: what dishes to choose, how to determine their weight and predict a possible rise in sugar? Bread units simplify these tasks, as they allow you to visually, without weights, determine the approximate content of carbohydrates in food. If we cut off a centimeter piece from an ordinary loaf of bread and take half of it, we get one XE.
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Part of the carbohydrates, the so-called dietary fiber, does not increase blood sugar, so it is advisable to subtract them when calculating bread units.
1 XE contains 12 grams of carbohydrates, including fiber. Products without dietary fiber or with a minimum content of them are converted into bread units based on the ratio of 10 g of carbohydrates - 1 XE.
In some countries, for example, the USA, 15 g of carbohydrates are taken for 1 XE. Tables should be used to avoid confusion. from only one source. It is better if it specifies the method of calculation.
At first, it seems to diabetics that the use of bread units only complicates the already difficult calculation of insulin. However, over time, patients become so accustomed to operating with this value that, without any tables, they can tell how many carbohydrates are in their favorite dishes, barely looking at the plate: XE is equal to 2 tablespoons of french fries, a glass of kefir, a serving of ice cream or half a banana.
| Vegetables | XE in 100 g | Quantity in 1 XE | ||
| cabbage | white-headed | 0,3 | cup | 2 |
| Beijing | 0,3 | 4,5 | ||
| colored | 0,5 | head of cabbage | 15 | |
| Brussels | 0,7 | 7 | ||
| broccoli | 0,6 | PC | 1/3 | |
| onion | leek | 1,2 | 1 | |
| onion | 0,7 | 2 | ||
| cucumber | greenhouse | 0,2 | 1,5 | |
| unpaved | 0,2 | 6 | ||
| potato | 1,5 | 1 small, 1/2 large | ||
| carrot | 0,6 | 2 | ||
| beet | 0,8 | 1,5 | ||
| Bulgarian pepper | 0,6 | 6 | ||
| tomato | 0,4 | 2,5 | ||
| radish | 0,3 | 17 | ||
| black radish | 0,6 | 1,5 | ||
| turnip | 0,2 | 3 | ||
| vegetable marrow | 0,4 | 1 | ||
| eggplant | 0,5 | 1/2 | ||
| pumpkin | 0,7 | cup | 1,5 | |
| green pea | 1,1 | 1 | ||
| Jerusalem artichoke | 1,5 | 1/2 | ||
| sorrel | 0,3 | 3 | ||
Dairy
Milk in different types with diabetes should be present in the diet daily. Dairy products are a storehouse of readily available proteins, an excellent prevention of diabetic osteoarthropathy. To reduce the total caloric content of the diet and the amount of saturated fat in it, preference should be given to fermented milk products with low fat content, but not completely fat-free. With type 2 diabetes, they should not contain sugar.
Grains and cereals
Despite the fact that all cereals contain a lot of carbohydrates, they cannot be excluded from the diet. Cereals with barley, brown rice, oatmeal, buckwheat have a lesser effect on glucose levels in diabetes mellitus. Of the bakery products, the most useful are rye and bran bread.
| Product | XE in 100 g | XE in 1 cup of 250 ml | |
| groats | buckwheat | 6 | 10 |
| barley | 5,5 | 13 | |
| oatmeal | 5 | 8,5 | |
| semolina | 6 | 11,5 | |
| corn | 6 | 10,5 | |
| wheat | 6 | 10,5 | |
| rice | white long grain | 6,5 | 12,5 |
| white medium grain | 6,5 | 13 | |
| brown | 6,5 | 12 | |
| beans | white small | 5 | 11 |
| white large | 5 | 9,5 | |
| red | 5 | 9 | |
| oatmeal flakes | 5 | 4,5 | |
| pasta | 6 | depending on the form | |
| peas | 4 | 9 | |
| lentils | 5 | 9,5 | |
Bread per bread unit:
- 20 g or 1 cm wide slice of white,
- 25 g or 1 cm slice of rye,
- 30 g or a slice of 1.3 cm bran,
- 15 g or a slice of 0.6 cm Borodino.
Fruits
Most fruits for diabetes are allowed. When choosing, pay attention to their glycemic index. Black currants, plums, cherries and citrus fruits will cause a smaller rise in sugar. Bananas and gourds contain a lot of readily available sugars, therefore, with type 2 and uncompensated type 1 diabetes, it is better not to get carried away with them.
The table shows information for whole, unpeeled fruits.
| Product | XE in 100 g | for 1 XE | |
| unit | Quantity | ||
| apple | 1,2 | things | 1 |
| pear | 1,2 | 1 | |
| quince | 0,7 | 1 | |
| plum | 1,2 | 3-4 | |
| apricot | 0,8 | 2-3 | |
| strawberry | 0,6 | 10 | |
| cherries | 1,0 | 10 | |
| cherry | 1,1 | 15 | |
| grape | 1,4 | 12 | |
| orange | 0,7 | 1 | |
| lemon | 0,4 | 3 | |
| mandarin | 0,7 | 2-3 | |
| grapefruit | 0,6 | 1/2 | |
| banana | 1,3 | 1/2 | |
| pomegranate | 0,6 | 1 | |
| peach | 0,8 | 1 | |
| kiwi | 0,9 | 1 | |
| cowberry | 0,7 | tablespoons | 7 |
| gooseberry | 0,8 | 6 | |
| currant | 0,8 | 7 | |
| raspberries | 0,6 | 8 | |
| blackberry | 0,7 | 8 | |
| a pineapple | 0,7 | — | |
| watermelon | 0,4 | — | |
| melon | 1,0 | — | |
Juices
Rule for diabetics: if there is a choice, fruit or juice, choose fruit. It has more vitamins and slower carbohydrates. Industrial sweet sodas, iced tea, nectars with added sugar are prohibited.
The table shows data for 100% juices without added sugar.
Confectionery
Any sweets are allowed only with a stable course of type 1 diabetes. They are contraindicated for diabetics with type 2 disease, as they will inevitably cause a strong increase in glucose. For dessert, dairy products are preferred in combination with fruits; sweeteners can be added.
It is undesirable to use special confectionery for diabetics. They replace sugar with fructose. Such sweets increase glycemia more slowly than usual, but with frequent use they negatively affect the state of the liver.
| Product | XE in 100 g | |
| granulated sugar and refined sugar, powdered sugar | 10 | |
| honey | 8 | |
| waffles | 6,8 | |
| biscuits | 5,5 | |
| sugar cookies | 6,1 | |
| crackers | 5,7 | |
| gingerbread | 6,4 | |
| marshmallow | 6,7 | |
| paste | 6,7 | |
| chocolate | white | 6 |
| lactic | 5 | |
| dark | 5,3 | |
| bitter | 4,8 | |
| candies | read more >>||
A bread unit (XE) is a measure used to calculate the amount of carbohydrates in food when compiling a menu for a diabetic. 1 unit is equal to 10-12 gr. digestible carbohydrates, 25 gr. of bread. One unit gives an increase in glycemia by approximately 1.5-2 mmol / l.
The patient is obliged to keep a record of consumed products containing carbohydrates, and remember which carbohydrates quickly enough (sugar, sweets), and which slowly (starch, fiber) raise blood sugar levels.
| The product's name | The amount of product in 1 XE |
| White bread or wheat bread for toast | 20 gr |
| Black bread | 25 gr |
| Rye bread | 25 gr |
| Wholemeal bread with bran | 30 gr |
| rolls | 20 gr |
| crackers | 2 pcs |
| Breadcrumbs | 1 st. spoon |
| crackers | 2 pcs large size (20 gr) |
| Drying unsweetened | 2 pcs |
| Crispbread | 2 pcs |
| Pita | 20 gr |
| Pancake thin | 1 large size (30 gr) |
| Frozen pancakes with meat / cottage cheese | 1 piece (50 gr) |
| Fritters | 1 piece medium size (30 gr) |
| Cheesecake | 50 gr |
| Gingerbread | 40 gr |
| Fine flour | 1 st. spoon with slide |
| Wholemeal flour | 2 tbsp. heaped spoons |
| Rye flour | 1 st. spoon with slide |
| Whole soy flour | 4 tbsp. heaped spoons |
| Raw dough (yeast) | 25 gr |
| Raw dough (puff pastry) | 35 gr |
| Dumplings, frozen dumplings | 50 gr |
| Dumplings | 15 gr |
| Starch (wheat, corn, potato) | 15 gr |
Cereals, pasta, potatoes
| The product's name | The amount of product in 1 XE |
| Groats any (raw) | 1 st. heaping spoon (15 gr) |
| Pasta (dry) | 4 tbsp. spoons (15 gr) |
| Pasta (cooked) | 50 gr |
| Raw rice | 1 st. heaping spoon (15 gr) |
| Rice boiled | 50 gr |
| Cereals | 2 tbsp. spoons with a slide (15 gr) |
| Bran | 50 gr |
| Boiled or baked potatoes | 70 gr |
| jacket potatoes | 1 PC. (75 gr) |
| Fried potato | 50 gr |
| Mashed potatoes (on water) | 75 gr |
| Mashed potatoes (with milk) | 75 gr |
| Mashed potatoes (dry powder) | 1 st. spoon |
| dry potatoes | 25 gr |
| Potato fritters | 60 gr |
| Potato chips | 25 gr |
| Dry ready-made breakfasts (flakes, muesli) | 4 tbsp. spoons |
Dairy
| The product's name | The amount of product in 1 XE |
| Milk (any fat content) | 1 cup (200-250 ml) |
| Kefir (any fat content) | 1 cup (200-250 ml) |
| Prostokvasha, Ryazhenka | 1 cup (200-250 ml) |
| Curd mass without additives | 100 gr |
| Curd mass with raisins | 40 gr |
| Condensed milk | 130 ml |
| Cream (any fat content) | 1 cup (200-250 ml) |
| Yogurt natural unsweetened | 1 cup (200-250 ml) |
| fruit yogurt | 80-100 gr |
| Children's glazed cheese curds | 35 gr |
| Cheesecake (medium size) | 1 PC. (75 gr) |
| Ice cream (without glaze and waffles) | 65 gr |
| Creamy ice cream (with icing) | 50 gr |
legume products
Vegetables
Fruits and berries
| The product's name | The amount of product in 1 XE |
| Apricot | 120 gr |
| Quince | 140 gr (1 pc) |
| A pineapple | 130 gr |
| Orange | 170 gr (1 pc medium with peel) |
| Watermelon | 270 gr (1 small piece with crust) |
| Banana | 90 gr (half of a large fruit with peel) |
| Cowberry | 140 gr (7 tablespoons) |
| Elder | 170 gr |
| Grape | 70 gr (10-12 berries) |
| cherry | 90 gr (12-15 berries) |
| Pomegranate | 180 gr (1 pc) |
| Grapefruit | 170 gr (half fruit) |
| Pear | 90 gr (1 piece medium fruit) |
| Guava | 80 gr |
| Melon | 100 gr (small piece with crust) |
| Blackberry | 150 gr |
| strawberries | 150 gr |
| figs | 80 gr |
| Kiwi | 110 gr (1 piece large fruit) |
| Strawberry | 160 gr (10 large berries) |
| Cranberry | 160 gr |
| Gooseberry | 120 gr (1 glass) |
| Lemon | 270 gr (2-3 pieces) |
| Raspberries | 160 gr |
| Mango | 80 gr |
| Mandarin (peeled / unpeeled) | 150 gr / 120 gr (2-3 pcs) |
| Papaya | 140 gr |
| Peach | 120 gr (1 medium fruit with a stone) |
| Plums are blue | 90-100 gr (3-4 medium pieces) |
| Currant | 140 gr |
| feijoa | 160 gr |
| Persimmon | 70 gr (1 medium fruit) |
| Bilberry (blueberry) | 160 gr |
| Apple | 90 gr (1 piece medium fruit) |
Dried fruits
nuts
Sweets and sweeteners
Drinks, juices
| The product's name | The amount of product in 1 XE |
| Coca-Cola, Sprite, Fanta, etc. | 100 ml (0.5 cup) |
| Kvass / Kissel / Compote | 200-250 ml (1 cup) |
| Orange juice | 100 ml (0.5 cup) |
| Grape juice | 70 ml (0.3 cups) |
| Cherry juice | 90 ml (0.4 cups) |
| Grapefruit juice | 140 ml (1.4 cups) |
| pear juice | 100 ml (0.5 cup) |
| cabbage juice | 500 ml (2.5 cups) |
| Strawberry juice | 160 ml (0.7 cups) |
| Redcurrant juice | 90 ml (0.4 cups) |
| gooseberry juice | 100 ml (0.5 cup) |
| raspberry juice | 160 ml (0.7 cups) |
| carrot juice | 125 ml (2/3 cup) |
| cucumber juice | 500 ml (2.5 cups) |
| beetroot juice | 125 ml (2/3 cup) |
| plum juice | 70 ml (0.3 cups) |
| Tomato juice | 300 ml (1.5 cups) |
| Apple juice | 100 ml (0.5 cup) |
Ready meals
Bread units at McDonald's, fast food
| The product's name | Number of XE |
| Hamburger, Cheeseburger | 2,5 |
| big Mac | 3-4 |
| Royal Cheeseburger | 2 |
| Royal de luxe | 2,2 |
| McChicken | 3 |
| Chicken McNuggets (6 pcs) | 1 |
| French fries (standard portion) | 5 |
| French fries (children's portion) | 3 |
| Pizza (300 gr) | 6 |
| Vegetable salad | 0,6 |
| Ice cream with chocolate, strawberry, caramel | 3-3,2 |
| Cocktail (standard portion) | 5 |
| Hot chocolate (standard portion) | 2 |
Calculation and use of XE
A diabetic patient needs to calculate bread units in order to calculate the correct dosage of insulin. The more carbohydrates are supposed to be consumed, the higher the dosage of the hormone will be. For the assimilation of 1 XE eaten, 1.4 IU of short-acting insulin is needed.
But basically, bread units are calculated according to ready-made tables, which is not always convenient, since a person must also consume protein foods, fats, minerals, vitamins, so experts advise planning daily caloric content according to the proportion of the main foods consumed: 50–60% are carbohydrates, 25–30% are for fats, 15–20% for proteins.
Approximately 10–30 XE should enter the body of a diabetic per day, the exact amount directly depends on age, weight, and type of physical activity.
The largest part of the food containing carbohydrates should come in the morning, the division of the menu should depend on the plan of insulin therapy. In any case, more than 7 XE should not come in at one meal.
Absorbed carbohydrates should mainly be starches (cereals, bread, vegetables) - 15 XE, fruits, berries should account for no more than 2 units. For simple carbohydrates, not more than 1/3 of the total. With a normal blood glucose level between main meals, you can consume a product that contains 1 unit.
Glycemic index of foods
With diabetes, it is not only the presence of carbohydrates in a certain product that matters, but also how quickly they are absorbed and enter the bloodstream. The more smoothly the carbohydrate is digested, the less the increase in blood glucose occurs.
GI (glycemic index) - the coefficient of the impact of various foods on blood glucose. Foods with a high glycemic index (sugar, sweets, sweet drinks, jam) should be excluded from your menu. It is allowed to use only 1-2 XE sweets to stop hypoglycemia.
A bread unit is a measure used to determine the amount of carbohydrates in food. The presented concept was introduced specifically for such diabetic patients who receive insulin to save their lives. Talking about what bread units are, pay attention to the fact that:
- this is a symbol that can be taken as a basis when compiling a menu, even by people with excellent health;
- there is a special table that shows these indicators for various food products and entire categories;
- calculation of bread units can and should be done manually before eating food.
Considering one bread unit, pay attention to the fact that it is equal to 10 (excluding dietary fiber) or 12 gr. (including ballast components) carbohydrates. At the same time, it requires 1.4 units of insulin for quick and trouble-free absorption by the body. Despite the fact that bread units (table) are publicly available, every diabetic should be aware of how the calculations are carried out, as well as how many carbohydrates are in one bread unit.
Calculation and use of bread units
When introducing the presented concept, nutritionists took as a basis a well-known product - bread.
If you cut a loaf or a brick of black bread across into ordinary pieces (about one cm thick), then half of the resulting piece weighing 25 grams. will equal one bread unit in products.
The same is true, for example, for two tbsp. l. (50 gr.) Buckwheat or oatmeal. One small fruit of an apple or pear is the same amount of XE. The calculation of bread units can be carried out independently by a diabetic, you can also constantly check with the tables. In addition, it is much easier for many to calculate using online calculators or by pre-designing a menu with a nutritionist. In such a diet, it is written what exactly a diabetic should eat, how many units are contained in a particular product, and what ratio of meals is best to follow. It is highly recommended to pay attention to the following:
- patients with have to depend on XE and be especially careful to count them, because this affects the calculation of the daily insulin dosage;
- in particular, this applies to the introduction of a hormonal component of a short or ultra-short type of exposure. What is carried out immediately before eating;
- 1 XE increases the amount of sugar from 1.5 mmol to 1.9 mmol. That is why the table of bread units should always be at hand to simplify the calculations.
Thus, a diabetic needs to know how to count bread units in order to maintain optimal blood sugar levels. This is important in type 1 and 2 disease. The advantage is that by explaining how to calculate correctly, the online calculator can be used on a par with manual calculations.
How much XE is needed for diabetes?
During the day, a person needs to use from 18 to 25 bread units, which will need to be distributed over five to six meals. This rule is relevant not only for type 1 diabetes, but also for type 2 diabetes. It is necessary to calculate them sequentially: for breakfast, lunch, dinner. These meals should account for three to five bread units, while snacks should be one or two units each, in order to exclude a negative effect on the level of glucose in a person's blood.
As part of one meal, you should not eat more than seven bread units.
For patients with diabetes, it is important that most of the products containing carbohydrates are taken during the first half of the day.
Talking about bread units for diabetes, they pay attention to the fact that if you managed to consume more than planned, then you should wait a bit after eating. Then enter a small amount of insulin, which eliminates the possibility of changes in sugar levels.
Table of possible use of XE for different types of people
| Contingent | Bread units (XE) |
|---|---|
| Persons with heavy physical labor or with a lack of body weight | 25-30 XE |
| Persons with normal body weight performing moderate physical work | 20-22 XE |
| Persons with normal body weight performing sedentary work | 15-18 XE |
| Typical diabetic patient: over 50 years old, | 12-14 XE |
| Persons with 2A degree obesity (BMI = 30-34.9 kg/m2) 50 years old, physically inactive, BMI = 25-29.9 kg/m2 | 10 XE |
| Persons with 2B degree obesity (BMI 35 kg/m2 or more) | 6-8 XE |
The problem is that you can not do this too often and use more than 14 IU of insulin (short) before meals for one time. That is why it is very important to think in advance and calculate what a patient with type 2 diabetes will consume per day. At the optimal level of sugar between meals, it will be possible to eat something in the amount of 1 XE without the need for insulin. We should not forget that the table of bread units for diabetics should always be at hand. 
Foods that can be eaten and should be avoided
All those foods that can or, conversely, should not be consumed by a diabetic deserve special attention. First of all, you need to pay attention to flour products. Any of their varieties that are not rich can be used by a diabetic. However, it must be remembered that:
- the lowest rates are found in Borodino bread (about 15 grams) and in flour, pasta;
- dumplings and pancakes with cottage cheese are characterized by the highest ratio of bread units, therefore they are not recommended to be introduced into diets;
- it is not recommended to combine products from the flour category within one meal.
Talking about cereals and cereals, experts pay special attention to the benefits of buckwheat and oatmeal. It should be borne in mind that liquid porridge is characterized by more rapid absorption. In this regard, with increased sugar, it is recommended to cook thick cereals, and with reduced sugar, semolina, for example. The least desirable for consumption in the list presented are canned peas and young corn.
XE distribution during the day
Noting all the features of the products used, one cannot help but pay attention to potatoes and, in particular, boiled potatoes. One medium-sized potato is one XE. Water-based mashed potatoes increase sugar levels rapidly, while whole, boiled potatoes increase at a slower rate. The fried name will act even more slowly. The rest of the root crops (carrots, beets, pumpkin) may well be introduced into the diet, but it is best to use fresh names.
In the list of dairy products, the most desirable will be those that are characterized by a low percentage of fat. In this regard, for example, you will need to abandon the use of whole milk. However, every day you can use a glass of kefir, a small amount of fresh cottage cheese, to which nuts and other products (for example, greens) can be added. 
Almost all berries and fruits are recommended and acceptable for use in diabetes. However, since they, like legumes, include a lot of carbohydrates, it is advisable to adjust their ratio in order to eliminate a jump in blood sugar. If the menu is compiled correctly, then a diabetic can safely eat fruit and berry desserts, enjoying strawberries instead of store-bought sweets.
Doctors recommend eating strawberries, cherries, gooseberries, red and black currants. However, consider the fruits of cherries, cherries. How many bread units do they contain? This is very important to determine in advance by reading a special table. It will also be important:
- refuse to use purchased juices and compotes due to the presence of preservatives and other harmful components in them;
- exclude sweets, confectionery from the diet. Occasionally, you can prepare apple pies, muffins at home, consuming them moderately afterwards;
- fish and meat products are not subject to XE accounting, because they do not contain carbohydrates. However, combinations of meat or fish and vegetables are already a reason to calculate the figures presented.
Thus, every diabetic needs to know everything about bread units and their counting. This indicator will help maintain optimal blood sugar levels and minimize the likelihood of complications. That is why in no case should one neglect the timely calculation of bread units.
Table of bread units of products
| DAIRY | ||
|---|---|---|
| Name | 1 XE = amount of product in ml | |
| 1 glass | Milk | 250 |
| 1 glass | Kefir | 250 |
| 1 glass | Cream | 250 |
| Cottage cheese | without sugar and sour cream does not need to be accounted for | |
| Curd mass sweet | 100 | |
| 1 medium | Syrniki | 40-70 |
| 1 glass | Yoghurt natural | 250 |
| BAKERY PRODUCTS | ||
| Name | ||
| 1 piece | White bread | 20 |
| 1 piece | Rye bread | 25 |
| 5 pieces. | Crackers (dry biscuits) | 15 |
| 15 pcs. | salty sticks | 15 |
| 2 pcs. | crackers | 15 |
| 1 tablespoon | Breadcrumbs | 15 |
| PASTA | ||
| Name | 1 XE = amount of product in grams | |
| 1-2 tablespoons | Vermicelli, noodles, horns, pasta* | 15 |
| * Raw. Boiled 1 XE \u003d 2-4 tbsp. spoons of the product (50 g) depending on the shape of the product. | ||
| CEREALS, CORN, FLOUR | ||
| Name | 1 XE = amount of product in grams | |
| 1 st. l. | Buckwheat* | 15 |
| 1/2 cob | Corn | 100 |
| 3 art. l. | Corn (canned) | 60 |
| 2 tbsp. l. | Cornflakes | 15 |
| 10 st. l. | Popcorn | 15 |
| 1 st. l. | Semolina* | 15 |
| 1 st. l. | Flour (any) | 15 |
| 1 st. l. | Oat* | 15 |
| 1 st. l. | Cereals* | 15 |
| 1 st. l. | Barley* | 15 |
| 1 st. l. | Millet* | 15 |
| 1 st. l. | Rice* | 15 |
| * 1 tbsp. a spoonful of raw cereals. Boiled 1 XE \u003d 2 tbsp. spoons of the product (50 g). | ||
| POTATO | ||
| Name | 1 XE = amount of product in grams | |
| 1 piece the size of a large chicken egg | Boiled potatoes | 65 |
| 2 tablespoons | Mashed potatoes | 75 |
| 2 tablespoons | Fried potatoes | 35 |
| 2 tablespoons | Dry potatoes (chips) | 25 |
| FRUITS AND BERRIES (WITH PITS AND PEEL) | ||
| Name | 1 XE = amount of product in grams | |
| 2-3 pcs. | apricots | 110 |
| 1 piece, large | Quince | 140 |
| 1 piece (cross section) | A pineapple | 140 |
| 1 piece | Watermelon | 270 |
| 1 piece, medium | Orange | 150 |
| 1/2 piece, medium | Banana | 70 |
| 7 tablespoons | Cowberry | 140 |
| 12 pieces, small | Grape | 70 |
| 15 pieces | Cherry | 90 |
| 1 piece, medium | Pomegranate | 170 |
| 1/2 pieces, large | grapefruit | 170 |
| 1 piece, small | Pear | 90 |
| 1 piece | Melon | 100 |
| 8 tablespoons | Blackberry | 140 |
| 1 piece | figs | 80 |
| 1 piece, large | Kiwi | 110 |
| 10 pieces, medium | Strawberry | 160 |
| 6 art. spoons | Gooseberry | 120 |
| 8 art. spoons | Raspberries | 160 |
| 1 piece, small | Mango | 110 |
| 2-3 pieces, medium | tangerines | 150 |
| 1 piece, medium | Peach | 120 |
| 3-4 pieces, small | plums | 90 |
| 7 art. spoons | Currant | 140 |
| 1/2 piece, medium | Persimmon | 70 |
| 7 art. spoons | Blueberry, black currant | 90 |
| 1 piece, small | Apple | 90 |
| * 6-8 tbsp. tablespoons of berries such as raspberries, currants, etc. equals about 1 cup (1 tea cup) of these berries. About 100 ml of juice (no added sugar, 100% natural juice) contains about 10 g of carbohydrates. | ||
| VEGETABLES, PULSES, NUTS | ||
| Name | 1 XE = amount of product in grams | |
| 1 st. spoon, dry | beans | 20 |
| 7 art. spoons, fresh | Peas | 100 |
| 3 pieces, medium | Carrot | 200 |
| nuts | 60-90 | |
| 1 piece, medium | Beet | 150 |
| 3 art. spoons, boiled | Beans | 50 |
| McDonald's Products | ||
| Name | The amount of XE in one product | |
| Hamburger, cheeseburger | 2,5 | |
| Big Mac | 3 | |
| McChicken | 3 | |
| Royal cheeseburger | 2 | |
| Royal de Luxe | 2,2 | |
| McNuggets, 6 pcs | 1 | |
| Children's portion of french fries | 3 | |
| Standard serving of french fries | 5 | |
| Vegetable salad | 0,6 | |
| Chef salad | 0,4 | |
| Ice cream with chocolate, with strawberries | 3 | |
| Ice cream with caramel | 3,2 | |
| Pie with apples, with cherries | 1,5 | |
| Cocktail (standard) | 5 | |
| Sprite (standard) | 3 | |
| Fanta (standard) | 4 | |
| Orange juice (standard) | 3 | |
| Hot chocolate (standard) | 2 | |
| SWEETS | ||
| Name | 1 XE = amount of product in grams | |
| 1 st. spoon | Granulated sugar | 12 |
| 2.5-4 pieces | Lump sugar (refined) | 12 |
| Chocolate | 20 | |
| 1 st. spoon | Honey, jam | 1 XE |
| JUICES | ||
| Name | 1 XE = amount of product in milliliters | |
| 1/3 cup | Apple | 80 |
| 1/3 cup | Grape | 80 |
| 1/2 cup | Orange | 100 |
| 1.5 cups | tomato | 300 |
| 1/2 cup | carrot | 100 |
| 1 glass | Kvass, beer | 200 |
| 3/4 cup | Lemonade | 150 |
Diabetes mellitus (a persistent increase in blood glucose due to a deficiency of the hormone insulin) is a disease that is exacerbated by eating. In this regard, information about products that increase blood glucose and the ability to calculate the degree of their negative impact on the human body is of particular relevance. The correct calculation of carbohydrates consumed allows you to avoid the harmful concentration of glucose in the blood after a meal. If the rise in glucose levels is unavoidable, then there is an objective quantitative basis for self-stopping of the process by introducing optimal blocking doses of the sugar-lowering drug - insulin.
To calculate the amount of carbohydrates in food, there is a special measure - a bread unit (XE). This measure got its name because the source material for it was a piece of black bread - a slice of a “brick” cut in half about 1 cm thick. This slice (its weight is 25 g) contains 12 g of digestible carbohydrates. Accordingly, 1XE is 12 g of carbohydrates with dietary fiber (fiber) inclusive. If fiber is not counted, then 1XE will contain 10 g of carbohydrates. There are countries, for example the USA, where 1XE is 15 g of carbohydrates.
You can also find another name for the bread unit - carbohydrate unit, starch unit.
The need to standardize the amount of carbohydrates in products arose due to the need to calculate the dose of insulin administered to patients, which is directly dependent on the mass of carbohydrates consumed. First of all, this applies to insulin-dependent diabetics, i.e. type 1 diabetics, taking insulin daily before meals 4-5 times a day.
It has been established that the use of one bread unit leads to an increase in blood glucose levels by 1.7-2.2 mmol / l. To bring down this jump, you need 1-4 units. insulin according to body weight. Having information about the amount of XE in a dish, a diabetic can independently calculate how much insulin he needs to inject so that the food does not cause complications. The amount of hormone needed, in addition, depends on the time of day. In the morning it may take twice as much as in the evening.
For patients with diabetes, not only the concentration of carbohydrates in the foods they eat is important, but also the period of time during which these substances are broken down to glucose and enter the bloodstream. The unit of the rate at which glucose is formed after eating a particular food is called the glycemic index (GI).
Foods with a high glycemic index (sweets) provoke a high rate of conversion of carbohydrates into glucose, in the blood vessels it is formed in large quantities and creates peak levels. If foods with a low glycemic index (vegetables) enter the body, blood glucose saturation occurs slowly, and spikes in its level after eating are weak.
XE distribution during the day
In diabetic patients, the breaks between meals should not be long, so the 17-28XE required per day (204-336 g of carbohydrates) should be distributed 5-6 times. In addition to the main meals, snacks are recommended. However, if the intervals between meals are extended, and hypoglycemia (lowering blood glucose) does not occur, snacking can be avoided. There is no need to resort to additional meals even when a person injects ultrashort insulins.
With diabetes, bread units are counted for each meal, and if the dishes are combined, for each ingredient. For foods with a small amount of digestible carbohydrates (less than 5 g per 100 g of edible part), XE can be omitted.
So that the rate of insulin production does not cross safe limits, no more than 7XE should be eaten at one time. The more carbohydrates enter the body, the more difficult it is to control sugar. For breakfast, it is recommended 3–5 XE, for lunch - 2 XE, for lunch - 6–7 XE, for an afternoon snack - 2 XE, for dinner - 3–4 XE, at night - 1–2 XE. As you can see, most of the carbohydrate-containing foods should be consumed in the morning.
If the amount of carbohydrates consumed turned out to be greater than planned, in order to avoid a jump in glucose levels some time after eating, an additional small amount of the hormone should be introduced. However, it should be remembered that a single dose of short-acting insulin should not exceed 14 units. If the concentration of glucose in the blood does not go beyond the norm, between meals, some product on 1XE can be eaten without insulin.
A number of experts suggest using only 2–2.5 XE per day (the technique is called a low-carbohydrate diet). In this case, in their opinion, insulin therapy can be abandoned altogether.
Information about bread units of products
To create an optimal menu for a diabetic (both in terms of composition and volume), you need to know how many bread units are contained in various products.
For products in factory packaging, this knowledge is obtained very simply. The manufacturer is obliged to indicate the amount of carbohydrates in 100 g of the product, and this number should be divided by 12 (the number of carbohydrates in grams in one XU) and recalculated based on the entire mass of the product.
In all other cases, tables of bread units become helpers. Such tables describe how much of a product contains 12 g of carbohydrates, i.e. 1XE. For convenience, the products are divided into groups depending on the origin or type (vegetables, fruits, dairy, drinks, etc.).
These reference books allow you to quickly calculate the amount of carbohydrates in the products selected for consumption, draw up an optimal nutritional pattern, correctly replace one product with another, and ultimately, calculate the required dose of insulin. With information about carbohydrate content, diabetics can afford to eat a little of what is usually forbidden.
The quantity of products is usually indicated not only in grams, but also, for example, in pieces, spoons, glasses, as a result of which there is no need to weigh them. But with this approach, you can make a mistake with the dosage of insulin.
Not all products are included in the table of bread units, but only those in which carbohydrates are present in an amount that affects the level of glucose in the blood. The content of the tables of bread units for type 1 diabetes mellitus is the same as for patients with type 2 diabetes, because both diseases have the same driving force and external root cause - carbohydrates.
How Do Different Foods Raise Glucose Levels?
- those that practically do not increase glucose;
- increase glucose levels moderately;
- increase glucose to a great extent.
basis first group products are vegetables (cabbage, radishes, tomatoes, cucumbers, red and green peppers, zucchini, eggplant, green beans, radishes) and greens (sorrel, spinach, dill, parsley, lettuce, etc.). Due to the extremely low level of carbohydrates, XE is not counted for them. Diabetics can use these gifts of nature without restrictions, both raw, and boiled, and baked, both during main meals and during snacks. Especially useful is cabbage, which itself absorbs sugar, removing it from the body.
Legumes (beans, peas, lentils, beans) in their raw form are characterized by a rather low content of carbohydrates. 1XE per 100 g of product. But if they are cooked, then the carbohydrate saturation rises by 2 times and 1XE will already be present in 50 g of the product.
In order to avoid an increase in the concentration of carbohydrates in ready-made vegetable dishes, fats (butter, mayonnaise, sour cream) should be added to them in a minimal amount.
Equivalent to raw legumes are walnuts and hazelnuts. 1XE for 90 g. Peanuts for 1XE require 85 g. If you mix vegetables, nuts and beans, you get healthy and nutritious salads.
The listed products, moreover, have a low glycemic index, i.e. the process of converting carbohydrates into glucose is slow.
Mushrooms and dietary fish and meat, such as beef, are not subject to accounting for special meals for diabetics. But sausages already contain dangerous amounts of carbohydrates, since starch and other additives are usually put there at the factory. For the production of sausages, in addition, soy is often used. Nevertheless, in sausages and boiled sausages, 1XE is formed at a weight of 160 g. Smoked sausages from the menu of diabetics should be completely excluded.
The saturation of cutlets with carbohydrates is increased by adding softened bread to the minced meat, especially if it was filled with milk. Breadcrumbs are used for frying. As a result, 70 g of this product is enough to get 1XE.
There are no XE in 1 tablespoon of sunflower oil and in 1 egg.
Foods That Raise Glucose Levels Moderately
In second group of products includes products from cereals - wheat, oatmeal, barley, millet. For 1XE, 50 g of porridge of any kind is required. The consistency of the product is of great importance. With the same number of carbohydrate units, porridge in a liquid state (for example, semolina) is absorbed into the body faster than loose porridge. As a result, the level of glucose in the blood in the first case increases at a faster rate than in the second.
It should be noted that boiled cereals contain 3 times less carbohydrates than dry ones, when 1XE forms only 15 g of the product. Oatmeal for 1XE needs a little more - 20 g.
An increased carbohydrate content is also characteristic of starch (potato, corn, wheat), fine flour and rye flour: 1XE - 15 g (heaped tablespoon). Wholemeal flour is 1XE more - 20 g. From this it is clear why large quantities of flour products are contraindicated for diabetics. Flour and products from it, in addition, are characterized by a high glycemic index, i.e. carbohydrates are quickly converted into glucose.
Crackers, breadcrumbs, dry biscuits (crackers) differ in identical indicators. But there is more bread in 1XE in terms of weight: 20 g of white, gray and pita bread, 25 g of black and 30 g of bran. A bread unit will weigh 30 g if you bake baking, fry pancakes or pancakes. But it must be borne in mind that the calculations of bread units must be made for the test, and not for the finished product.
Boiled pasta contains even more carbohydrates (1XE - 50 g). In the line of pasta, it is advisable to choose those made from less carbohydrate wholemeal flour.
The second group of products also includes milk and its derivatives. On 1XE you can drink one 250-gram glass of milk, kefir, curdled milk, fermented baked milk, cream or yogurt of any fat content. As for cottage cheese, if its fat content is less than 5%, it does not need to be accounted for at all. The fat content of hard cheeses should be less than 30%.
Products of the second group for diabetics should be consumed with certain restrictions - half of the usual portion. In addition to those mentioned above, this also includes corn and eggs.
Foods high in carbohydrates
Among the products that significantly increase the level of glucose (the third group ) , the leading place is occupied by sweets. Just 2 teaspoons (10 g) of sugar - and already 1XE. The same situation with jam and honey. More chocolate and marmalade falls on 1XE - 20 g. You should not get carried away with diabetic chocolate either, because on 1XE it only needs 30 g. Fruit sugar (fructose), which is considered diabetic, is also not a panacea, because 1XE forms 12 g. compounds of carbohydrate flour and sugar, a piece of cake or pie immediately gains 3XE. Most sugary foods have a high glycemic index.
But this does not mean that sweets should be completely excluded from the diet. Safe, for example, is a sweet curd mass (without icing and raisins, really). To get 1XE, you need as much as 100 g.
It is also acceptable to eat ice cream, 100 g of which contains 2XE. Preference should be given to creamy varieties, since the fats present there prevent the absorption of carbohydrates too quickly, and, therefore, the level of glucose in the blood rises at the same slow pace. Fruit ice cream, consisting of juices, on the contrary, is quickly absorbed into the stomach, as a result of which blood sugar saturation is intensified. Such a dessert is useful only for hypoglycemia.
For diabetics, sweets are usually made on the basis of sweeteners. But you need to remember that some sugar substitutes increase weight.
Having bought ready-made sweet products for the first time, they should be tested - eat a small portion and measure the level of glucose in the blood.
In order to avoid all sorts of troubles, it is best to cook sweets at home, choosing the optimal amount of starting products.
It is also necessary to exclude from consumption or limit as much as possible butter and vegetable oil, lard, sour cream, fatty meat and fish, canned meat and fish, alcohol. When cooking, the frying method should be avoided and it is advisable to use dishes in which you can cook without fat.
Products of multidirectional influence
Fruits and berries affect blood glucose levels in different ways. Harmless to diabetics are lingonberries, blueberries, blackberries, gooseberries, raspberries, currants (1 XE - 7-8 tablespoons). Lemons belong to the same category - 1XE - 270 g. But pomegranate, figs, kiwi, mango, nectarine, peach, apples for 12 g of carbohydrates require only 1 small fruit. Bananas, melon, watermelon, pineapple also raise the level of glucose in the blood. Strawberries, grapes occupy the middle position in this row. To reach 1XE, you can eat 10-15 of them.
You need to know that sour fruits and berries are more slowly digestible than sweet ones, and therefore do not lead to sharp jumps in blood glucose.
Fruit salads supplemented with crushed nuts and seasoned with yogurt are useful for diabetic patients.
Dried fruits diabetics should eat little. 12 g of carbohydrates give 10 pcs. raisins, 3 pcs. dried apricots and prunes, 1 pc. figs. The exception is apples (1XE - 2 tablespoons).
Among root crops, carrots and beets stand out with a meager content of carbohydrates (1XE - 200 g). The same indicators are characteristic of a pumpkin. In potatoes and Jerusalem artichoke XE is 3 times more. Moreover, the saturation of carbohydrates depends on the method of preparation. In puree, 1XE is obtained at 90 g of weight, in whole boiled potatoes - at 75 g, in fried potatoes - at 35 g, in chips - at only 25 g. The final dish also affects the rate of increase in blood glucose. If the potato food is liquid, then this process is faster, although in general, any potato belongs to the group of foods with a high glycemic index.
Diabetics should also selectively approach drinks, choosing only those that do not contain carbohydrates, or contain them in small quantities. Sweet drinks are excluded.
In large quantities, you can drink only plain water, both with gas and without. You can rarely afford sweetened soda, because 1XE is already obtained from half a glass. Fruit juices are acceptable, but only those that are characterized by a low glycemic index (grapefruit), as well as tea (especially green) and coffee without sugar and cream.
In diabetes, the use of freshly squeezed juices, especially vegetable ones, is welcome. For 1 XE you can drink 2.5 tbsp. cabbage, 1.5 tbsp. tomato, 1 tbsp. beet and carrot juice. Among fruit juices, the least carbohydrate-containing is grapefruit (1.4 tablespoons per 1XE). For orange, cherry, apple juices, 1XE is already collected from half a glass, for grape - from an even smaller volume. Kvass is also relatively safe for diabetics (1XE - 1 tbsp.).
Industrial drinks (lemonade, ready-made cocktails, soda, etc.) contain a large amount of carbohydrates and harmful substances, so diabetics should not drink them. But you can drink drinks with sweeteners, remembering that these substances increase weight.
You can read more about what you absolutely can’t eat and drink with diabetes.
In conclusion - a useful table of the content of bread units in flour and cereal products, berries, fruits and vegetables.
Counting bread units is difficult for a very short time. Most diabetics estimate the amount of XE in products on the machine, without even resorting to reference books and data on the package. This helps them to correctly calculate insulin doses and adhere to the diet prescribed by the doctor.
