VOLUME 10 NUMBER 3 • SEPTEMBER 2013
107
SA JOURNAL OF DIABETES & VASCULAR DISEASE
PATIENT INFORMATION LEAFLET
Cholesterol:
This is found only in animal products. Aim for less than 300
mg dietary cholesterol per day. Bear in mind that vegetable oil is still
100% fat even though it is cholesterol free, so it will still contribute to
your total fat intake. Low-cholesterol foodstuffs have values of less than
20 mg per 100 g or 10 mg per 100 ml.
Carbohydrates
For people with diabetes, this is one of the most important sections of the
food label. Blood sugar can be better controlled by dividing carbohydrate
intake evenly over the snacks and meals of the day, and by eating fibre-
rich foods. South African guidelines recommend a carbohydrate intake of
45–60% total energy intake.
Sugar (mono- or disaccharides):
Many products may contain natural sug-
ars that are not suitable for diabetics or for those who are watching their
weight. Also look out for ‘diabetic’ products which claim to be sugar free,
Raw, edible weight
portion. Percentage
Nutrient Reference
Value (%NRV) based
on a 2 000-calorie diet
Calories
Calories from fat
Total fat
Sodium
Potassium
Total carbohydrates
Dietary fibre
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
Serving Size (gram
weight)
g
%NRV mg %NRV g
%NRV g
%NRV g
%NRV g
g
%NRV %NRV %NRV %NRV
Apple
1 large – 242 g 130 0
0
0
0
0
260 7
34 11
5
20
25 1
2
8
2
2
Avocado
1/5 medium
– 30 g
50 35 4.5 7
0
0
140 4
3
1
1
4
0
1
0
4
0
2
Banana
1 medium –
126 g
110 0
0
0
0
0
450 13
30 10
3
12
19 1
2
15
0
2
Sweet melon/spanspek
1/4 medium – 134 g
50 0
0
0
20
1
240 7
12 4
1
4
11 1
120 80
2
2
Grapefruit
1/2 medium
– 154 g
60 0
0
0
0
0
160 5
15 15
2
8
11 1
35
100 4
0
Grapes
3/4 cup – 126 g 90 0
0
0
15
1
240 7
23 8
1
4
20 0
0
2
2
0
Kiwifruit
2 medium –
148 g
90 10 1
2
0
0
450 13
20 7
4
16
13 1
2
240 4
2
Lemon
1 medium – 58 g 15 0
0
0
0
0
75 2
5
2
2
8
2
0
0
40
2
0
Lime
1 medium – 67 g 20 0
0
0
0
0
75 2
7
2
2
8
0
0
0
35
0
0
Nectarine
1 medium
– 140 g
60 5
0.5 1
0
0
250 7
15 5
2
8
11 1
8
15
0
2
Orange
1 medium –
154 g
80 0
0
0
0
0
250 7
19 6
3
12
14 1
2
130 6
0
Peach
1 medium – 147 g 60 0
0.5 1
0
0
230 7
15 5
2
8
13 1
6
15
0
2
Pear
1 medium – 166 g 100 0
0
0
0
0
190 5
26 9
6
24
16 1
0
10
2
0
Pineapple
2 slices –
112 g
50 0
0
0
10
0
120 3
13 4
1
4
10 1
2
50
2
2
Plums
2 medium – 151 g 70 0
0
0
0
0
230 7
19 6
2
8
16 1
8
10
0
2
Strawberries
8 medium
– 147 g
50 0
0
0
0
0
170 5
11 4
2
8
8
1
0
160 2
2
Cherries
1 cup – 140 g 100 0
0
0
0
0
350 10
26 9
1
4
16 1
2
15
2
2
Watermelon
2 cups
diced – 280 g
80 0
0
0
0
0
270 8
21 7
1
4
20 1
30
25
2
4
but are often high in fat. Sugar-free foods are those with less than 0.5 g
sugar per 100 g/ml.
Fibre:
High-fibre foods are those with a content of 3–6 g per 100 g. Aim
for products with the highest fibre content.
Protein
Protein builds muscle, bone and teeth, and should make up 15–20% of
the diet in people with diabetes.
Sodium (Na)
Salt helps to balance the fluids in the body, but too much is harmful. A
high sodium intake has been linked to high blood pressure, with table salt
(sodium chloride/NaCl) being the source of sodium. Keep sodium intake
to less than 2 000 mg per day (5 g table salt). Low-sodium foods have
values of less than120 mg Na (305 mg salt) per 100 g, very low is less
Table 2.
Fruit nutrition facts (adapted from US Food and Drug Administration Fruits nutrition facts, 1 January, 2008).
