Fill in the Fiber Gap for Better Diabetes Control

dietary fiber per serving is low and 20% DV or more of dietary fiber per serving is high. A good source of fiber contains 3 to 5 grams per serving.

Some good sources of fiber are:
– Whole-grain products, including bread from whole wheat, rye, bran, oat, and corn flour or cornmeal; pasta; whole-grain or bran cereals; brown rice.

– Vegetables such as broccoli, Brussels sprouts, cabbage, carrots and green peas; lentils, dried beans, and peas; sweet potatoes, turnips, and other root vegetables; and all forms of leafy greens—cooked or raw.

– Fruits including apples, bananas, berries, cantaloupes, kiwi, oranges, peaches, grapes, pears, and melons. Also, dried fruits, such as raisins and dried apricots.

– Nuts (peanuts, walnuts, almonds) and seeds (sesame, sunflower, pumpkin).

Easy ways to sneak fiber into the diet:
– Switch from refined to whole grain versions of commonly consumed foods (such as

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