Several sources offer fruit carbohydrate charts, including Low Carbe Diem, LaValle Metabolic Institute and the Asia Pacific Journal of Clinical Nutrition. Some charts only list low-carb fruits. Other charts group fruits by the number of carbohydrates they contain. Self magazine allows users to make custom nutrition charts by the type of nutrient, including carbohydrate content. Some charts with specific measurements list carbohydrate content in grams per serving.Know More
Low Carbe Diem charts fruits and berries with the lowest amount of net carbohydrates per 1/4 cup of fruit. The chart takes into account fiber content as it relates to carbs, a calculation based on the Atkins diet. The fruit with the lowest net carbs on this list is an avocado, with 1/2 gram per serving. The lowest berry is the pokeberry shoot, at 1 gram.
LaValle Metabolic Institute groups fruits into five categories from lowest carbs to highest. The lowest-carb fruits are rhubarb and strawberries, whereas fruits with the highest number of carbs are bananas, figs and prunes. The Asia Pacific Journal of Clinical Nutrition charts fresh fruit, canned juice and fruit juice. Stewed rhubarb contains 1 gram of carbohydrates per 100-gram serving, according to this chart.
Self's nutrition database contains a drop-down tool that finds food highest and lowest in certain nutrients per various sizes of servings. Users can narrow searches by types of carbohydrate, including fiber, sucrose, starch, glucose, lactose, fructose and maltose.Learn more about Food Facts
The legend of the pineapple involves a spoiled little girl named Pina who did not do what her mother asked and ended up getting cursed by her mother and turned into the fruit with “a dozen eyes.” In memory of her daughter, the mother planted seeds from this fruit. When she had enough of the fruit, she gave them away to everyone.Full Answer >
Molds that grow on fruit and other foods are tiny fungi that function as invasive species. Mold lands on the fruit and develops roots that bore down into fruit cells, which grow into spores that eventually become visible to the human eye. Moisture plays a role in attracting mold.Full Answer >
Sodium benzoate is a preservative and flavoring agent commonly used in acidic foods such as jams, fruit pies, relishes and sauerkraut, says Shereen Jegtvig from About.com. It is also sometimes used in soft drinks.Full Answer >
Vinegar can be made from any fruit, but the most common ingredient is grapes. The fruit is fermented with the addition of a microorganism like yeast, which turns the sugars in the fruit into alcohol. To make vinegar, a second group of bacteria known as Acetobacter turn the alcohol into acetic acid, which is another name for vinegar.Full Answer >