Acceptable Carbohydrate Choices

 Legumes: kidney beans, black beans, black-eyed peas, lima beans, red
beans, marrowfat peas, chickpeas, pinto beans, butter beans, navy beans,
lentils
 Fruit: apples, oranges, apricots, peaches, pears, grapes, kiwi, mango,
watermelon, honeydew, cantaloupe, rhubarb, plum, pineapple, papaya,
grapefruit, grapes, blueberries, strawberries, blackberries, raspberries,
cranberries, cherries
 No-sugar added apple sauce
 Light Yogurt (no sugar added)
 Other Vegetables: artichoke, beets, pumpkin, rutabaga, squash
 Whole Grain Breads: 100% Whole Wheat, Pumpernickel, Rye, Oat Bran,
Buckwheat, Barley Kernal
 Other Grains: barley, basmati, quinoa, 100% whole wheat tortilla wraps
 Oatmeal, oat bran
 Sweet potato, yam
 Wild rice, brown rice
 Couscous
 Cornmeal
 Cereals: All-Bran, Special K, Cheerios, Fiber One, Bran Chex, Bran
Flakes
 Pasta – any type
 New potatoes
 Corn, Peas, Parsnips
 Bananas
Ideally, the bulk of carbs should come from legumes and fruits and
a small amount of the starchier carbs listed toward the latter part of the list.