Here's a general guide on the protein, carbohydrates, and glucose content in some common vegetarian foods:
1. Lentils:
- Protein: About 18g per cup
- Carbohydrates: Around 40g per cup
- Glucose: Varies based on preparation
2. Quinoa:
- Protein: Approximately 8g per cup (cooked)
- Carbohydrates: Roughly 39g per cup (cooked)
- Glucose: Minimal in its natural state
3. Chickpeas:
- Protein: Around 15g per cup (cooked)
- Carbohydrates: About 45g per cup (cooked)
- Glucose: Varies based on preparation
4. Tofu:
- Protein: Roughly 20g per cup (firm, diced)
- Carbohydrates: Approximately 7g per cup
- Glucose: Minimal in its natural state
5. Spinach:
- Protein: About 5g per cup (cooked)
- Carbohydrates: Roughly 7g per cup (cooked)
- Glucose: Minimal in its natural state
6. Broccoli:
- Protein: Approximately 3g per cup (cooked)
- Carbohydrates: Around 6g per cup (cooked)
- Glucose: Minimal in its natural state
7. Brown Rice:
- Protein: About 5g per cup (cooked)
- Carbohydrates: Roughly 45g per cup (cooked)
- Glucose: Varies based on preparation
Remember, the actual nutritional content can be influenced by various factors, and it's crucial to consult nutritional databases or labels for precise information. Additionally, individual dietary needs may vary, so it's advisable to consult with a nutritionist for personalized guidance.
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