Glycaemic indexGI, Glycemic indexA score from 0 to 100 showing how quickly a food raises blood sugar. Lower-GI foods release sugar more slowly.
Carbohydrate counting
Also known as Carb counting
Estimating the grams of carbohydrate in a meal so that insulin doses — or portion sizes — can be matched to it.
Carbohydrate is the part of food that raises blood most. Protein and fat matter far less, which is why counting focuses on it.
Rough guide for a Pakistani plate
| Food | Portion | Carbohydrate |
|---|---|---|
| Roti (medium, whole wheat) | 1 | ~15g |
| Cooked rice | 1 cup | ~45g |
| Naan | 1 medium | ~40g |
| Daal (cooked) | 1 cup | ~20g |
| Banana | 1 medium | ~25g |
| Regular soft drink | 250ml | ~27g |
These are estimates for learning, not laboratory values — portion sizes vary enormously between homes.
Related terms
- Bolus insulinMealtime insulin, Rapid-acting insulinFast-acting insulin taken with meals to cover the sugar from the food you are about to eat.
- Postprandial blood sugarAfter-meal blood sugar, PP sugarBlood sugar measured two hours after starting a meal. It shows how well your body handled that particular food.