Table 1. Composition of Selected Sources of Carbohydrate Per 100 Gram Serving.
| Food (100 g) | Water (%) | Kcal | Fat (g) | Protein (g) | Total CHO (g) | Dietary Fiber (g) | Total Sugar (g) | Starch (g) | Available Carbohydrate (g)* | portion Size (g) |
|---|---|---|---|---|---|---|---|---|---|---|
| Sangak bread | 33 | 258 | 0.7 | 7.7 | 57.4 | 4.1 | 1.5 | 51.9 | 53.3 | 94 |
| Lavash bread | 24 | 291 | 0.8 | 8.8 | 63.4 | 2.4 | 0.8 | 60.2 | 61 | 82 |
| Taftoon bread | 28 | 279 | 0.7 | 8.1 | 61.1 | 2.2 | 0.8 | 58.1 | 58.9 | 85 |
| Barbari bread | 29 | 272 | 0.6 | 8.4 | 59.5 | 2.2 | 0.8 | 56.5 | 57.3 | 87.5 |
| Barley bread | 34 | 254 | 2.3 | 7.3 | 54.8 | 7.7 | 6.3 | 40.9 | 47.2 | 106 |
| Rye bread | 40 | 242 | 1.9 | 7.4 | 48.1 | - | 3.2 | - | 43.2 | 116 |
| Lentils | 11 | 290 | 19.6 | 1 | 66 | 30.3 | 1.5 | 34 | 35.7 | 27a - 30b |
| Uncooked brown rice | 12 | 363 | 2.7 | 7.9 | 76.1 | - | 0.5 | - | 72.7 | 69c - 54d |
| Uncooked white rice | 8 | 368 | 1.1 | 9 | 81.3 | 1.4 | - | 79.9 | 79.9 | 62c - 51d |
aFor the white rice: lentils 2:1
bFor the brown rice: lentiles 2:1
cFor the plain rice
dFor the mixed one