Vegetables

Group A Vegetables = 1 cup raw (25 g) or 1/2 cup cooked (45 g)

Acelgas (chinese cabbage) Cauliflower Lettuce b
Alagaw leaves a Camote leaves a,b Malunggay leaves b
Alugbati leaves b Celery Malunggay pods
Ampalaya fruit Chayote fruit b Mushroom, fresh
Ampalaya leaves b Chayote leaves b Mustard leaves b
Balbalulang (seaweed) a Cucumber Okra
Baguio beans (abitsuelas) Eggplant Onion bulb
Bamboo shoot (labong) Gabi leaves a Pako a,b
Banana heart (puso ng saging) Garlic leaves a Papaya green
Bataw pods a Himbabao a Patola
Beets Kangkong b Pepper fruit
Cabbage Katuray flowers a Pepper leaves b
Cassava leaves and tops a,b Katuray leaves a Petsay b

a These vegetables are rich sources of fiber

b These vegetables are rich sources of pro vitamin A

Vegetable A: 1 Exchange = 1 cup raw (25 g)

or 1/2 cup cooked (45 g)
Vegetable B: 1 Exchange = 1/2 cup raw (40 g) or
1/2 cup cooked (45 g)
Pokpoklo (seaweed)
Radish
Saluyot a,b
Sigarilyas pods
Spinach b
Squash flowers b
Squash leaves a
Stringbeans leaves (sitaw, dahon) b
Sweat pea pods (sitsaro)
Talinum b
Tomato b
Unsoy b
Upo
Vegetables
Group B = 1/2 cup raw (40 g) or 1/2 cup cooked (45 g)
Pigeon pea pods (kadyos)
Fresh
Carrot b
Coconut shoot (unod) Rimas
Cowpea, pods a (paayap, bunga) Singkamas pods a (bunga)
Kamansi a Singkamas tuber (lamang ugat)
Langka, hilaw a Squash fruit
Lima bean, pods (patani, bunga) Stringbeans pod (sitaw, bunga)
Mungbean sprout (toge)

Processed
Food EP Weight (gms)
Asparagus tips 90
Baby corn 15
Grean peas, canned (gisantes, nakalata) 15
Golden sweet corn, canned a 20
Mushroom, canned 110
Tomato juice, canned 60
Water chestnut, canned 25

a These vegetables are rich sources of fiber

b These vegetables are rich sources of pro vitamin A

Vegetable A: 1 Exchange =

Vegetable B: 1 Exchange =
Measure
1 cup
2 (8 cm long x 5-1/2 m circumference each)
1 tablespoon
2 tablespoon
1/3 cup
1/2 cup undiluted
3 (2 cm diameter each)

CHO (g) PROTEIN (g)

1 cup raw (25 g) GROUP A - -
or 1/2 cup cooked (45 g) GROUP B 3 1
1/2 cup raw (40 g) or
1/2 cup cooked (45 g)
FAT (g) KCAL (energy)
- -
- 16
Fruit Exchange = 10 grams Carbohydrate 40 kcalories
Wt. (g)
Food A.P. E.P.
Fresh:
Anonas a,c 65 35
Apple 86 65
Atis c 70 45
Balimbing a 153 135
Banana:
bungulan 60 40
lakatan 51 40
latundan 55 40
saba 70 40
Cashew c 78 70
Chico a 54 45
Dalanghita c 300 135
Datiles a,c 61 50
Duhat 80 60
Durian 150 30
Grapes a 69 55
Guava a,c 81 80
Guwayabano c 86 60
Jackfruit, ripe 118 40
Kamachile c 110 55
Lansones 103 70
ychees 77 50
Mabolo a 83 50
Makopa a 169 135
Mango:
geen c 90 65
medium ripe 90 65
ripe b,c 103 60
indian 140 80
paho a 92 70
Mangosteen a 212 55
Marang 21 35
Melon kastila 317 200

Wt. (g)
Food A.P. E.P.
Papaya, ripe b,c 133 85
Pear a 118 85
Pineapple 129 75
Rambutan 139 50
Santol a 127 75
Singkamas tuber 124 110
Siniguelas 78 50
Star apple 123 65
Strawberry a,c 168 165
Suha c 160 90
Tamarind, ripe 34 15
Tiesa a,b,c 41 30
Watermelon 226 140

Canned, drained:
Apple sauce 45
Fruit cocktail 40
Peach halves 65
Pineapple, crushed 60
Pineapple, sliced 35

Dried:
Champoy, salted 10
Dates, pitted 15
Dikyam 15
Mango chips 10
Prunes, seedless 15
Raisins, seedless 15

Juices:
Canned:
Sweetened (apple, 60
mango, pineapple-
grapefruit, pineapple-orange)
Unsweetened (orange, 80
pineapple, prune)

Bottled (sweetened):
Orange, guwayabano, mango 80

Others:
Banana cue 20
Buko water 180
Maruya 20
Turon 20
Sherbet 35

+ Unless specified, all measures refer to whole fruit

a These fruits are good sources of fiber
b These fruits are good sources of pro vitamin A
c These fruits are rich sources of Vitamin C. Include at least one exchange in the diet daily
alories

Measure

1/2 of 5 x 8 cm
1/2 of 8 cm diameter or 1 (6 cm diameter)
1 (5 cm diameter)
1-1/2 of 9 x 5 cm
Fruit:
1/2 of 15 x 4 cm
1 (9 x 3 cm)
1 (9 x 3 cm)
1 (10 x 4 cm)
1 (7 x 6-1/2 cm)
1 (4 cm diameter)
2 (6 cm diameter each)
1 cup
20 (2 cm diameter each)
1 segment of 6-1/2 x 4-1/2 cm or 1-1/2 tablespoons
10 (2 cm diameter each) or 4 (3 cm diameter each)
2 (4 cm diameter each)
1 slice (8 x 6 x 2 cm) or 1/2 cup
3 segments (6 cm diameter each)
7 pods
7 (4 x 2 cm each)
5 (3 cm diameter each)
2/3 of 6 cm diameter
3 (4 cm diameter each)

1 slice (11 x 6 cm)

1 slice (11 x 6 cm)
1 slice (12 x 7 cm) or 1/2 cup cubed
1 (6 cm diameter)
9 small
3 (6 cm diameter each)
1/2 of 12 x 10 cm
1 slice (12 x 10 x 3 cm) or 1-1/3 cup

Measure
1 slice (10 x 6 x 2 cm) or 3/4 cup
1 (6 cm diameter)
1 slice (10 x 6 x 2 cm) or 1/2 cup
8 (3 cm diameter each)
1 (7 cm diameter)
1/2 of 9 cm diameter or 1 cup
5 (3 cm diameter each)
1/2 of 6 cm diameter
1-1/4 cups
3 segments (8 x 4 x 3 cm each)
2 of 6 segments each
1/4 of 10 cm diameter
1 slice (12 x 6 x 3 cm) or 1 cup

3 tablespoons
3 tablespoons
1-1/3 halves
3 tablespoons
1 slice (7 cm diameter)

4 (2 cm diameter each)
3 (3 x 2 cm each)
2 (3 x 3 x 1 cm each)
2 (2 x 8 cm each)
3 pieces
2 tablespoons

1/4 cup

1/3 cup

1/3 cup

1/2 of 9-1/2 x 4 cm
1 cup
1/4 of 10-1/2 x 9-1/2 x 1 cm
1/2 of 9-1/2 x 3-1/2 x 1 cm
 3 tablespoons

ude at least one exchange in the diet daily

1 Exchange = 10 grams carbohydrate = 40 kcalories
Food Wt (g) E.P.
Whole Milk Exchange = 12 grams Carbohydrate 8 grams Protein 10 grams Fat 170 Kcalorie
Whole Milk:
Milk, evaporated, undiluted 125
Milk, evaporated, filled, undiluted 125
Milk, evaporated, recombined, undiluted 125
+ Milk, fresh carabao's 250
Milk, fresh cow's 250
Milk, powdered 30

Low Fat Milk Exchange = 12 grams Carbohydrate 8 grams Protein 5 grams Fat 125 kcalories
Low Fat Milk:
Powdered 30
Lite Low Fat Milk 250

Skimmed/Very Low Fat Milk Exchange = 12 grams Carbohydrate 8 grams Protein Fat Traces 80 kcalories
Skimmed (Non-fat)/ Very Low Fat Milk:
++ Buttermilk: Liquid 185
:powdered 25
Long Life skimmed milk 250
Yoghurt 125

+ Equivalent to 1 cup cow's milk plus 2 exchanges of fat or 1/2 cup evaporated milk plus 2 exchanges of fat
++ Buttermilk refers to pasteurized skim milk that has been soured by lactic acid producing bacteria
 Measure
Protein 10 grams Fat 170 Kcalorie

1/2 cup
1/2 cup
1/2 cup
1 cup
1 cup
1/4 cup or 4 level tablespoons

s Protein 5 grams Fat 125 kcalories

1/4 cup or 4 level tablespoons

1 tetra-brick

ams Carbohydrate 8 grams Protein Fat Traces 80 kcalories

2/3 cup
1/4 cup or 4 level tablespoons
1 cup
1/2 cup

or 1/2 cup evaporated milk plus 2 exchanges of fat

en soured by lactic acid producing bacteria
 CHO (g) PRO (g) Fat (g) Energy (Kcalories)
Whole Milk 12 8 10 170
low Fat Milk 12 8 5 125
Skimmed/Very Low Fat Milk 12 8 Tr 80
Rice Exchange = 23 grams Carbohydrate 1 gram Protein 100 kcalories
Food Wt. (g) A.P. Wt. (g) E.P.
A. RICE AND RICE PRODUCTS
1. Rice, cooked 80
2. Rice gruel (lugaw)
++ thin consistency 705
+++ medium consistency 435
++++ thick consistency 250
3. Rice products
Native kakanin:
Ampaw: Pinipig 25
Rice 25
Bibingka: Galapong 45
Malagkit 40
Biko 40
Cassava cake 45
Espasol a 35
Kalamay: Latik 50
Ube 55
Kutsinta 60
Palitaw, walang niyog 55
Puto: bumbong 40
Pula 45
Puti 45

Seko, bilog 25
Seko, haba, may niyog a 25
Sapin-sapin 75
Suman: Ibos 60
Kamoteng kahoy 45
Lihiya a 55
Marwekos a 50
Tamales 100
Tikoy 40
Tupig 35
B. RICE EQUIVALENTS
1. Bread
Pan Amerikano 40
Pan de bonete a 40
Pan de leche 40
Pan de limon 40
Pan de monay 40
Pan de sal 40
Rolls (hotdog/hamburger) 40
Whole wheat bread a 45

Rice Exchange = 23 grams Carbohydrates 1 gram Protein 100 kcalories

2. Bakery products
Cakes:
Jelly roll 35
Sponge cake 40
Cookies:
Galyetas de patatas 30
Pasensiya 30
Masapudrida 25
Marie 30
Lady Fingers 30
Others:
Apas 25
Mamon tostado 30
Hopia hapon 35

Ensaymada 35
3. CORN AND CORN PRODUCTS
Binatog a 90
Corn/rice curls and the like 25
Corn flakes 25
Corn, boiled a 120 65
Baby corn 90
Golden corn, canned a 145
Corn pudding a (maha, mais) 85
4. NOODLES
Bihon, macaroni a, sotanghon, 75
spaghetti
5. ROOTCROPS
Sweet potato 91 80
Cassava a 115 85
Gabi a 130 100
Potato 195 165
155 130
6. BEANS AND NUTS
Chestnut, roasted a (kastanyas, 55 40
binusa)
7. OTHERS
Breakfast cereals 25
Cornstarch 25
Flour, all purpose 25
Ice crea, regular 90
Sago, cooked 120

++ 1/2 cup cooked rice + 5 cups water

+++ 1/2 cup cooked rice + 3 cups water
++++ 1/2 cup cooked rice + 2 cups water

Rice: 1 Exchange = 23 grams Carbohydrate

2 grams Protein
100 kcalories
100 kcalories
Measure

1/2 cup, packed

4-1/2 cups
3 cups
1-1/2 cups

3 (9 x 3-1/2 x 2 cm each)
1 (9 x 3-1/2 x 2 cm)
1 slice (1/4 of 15 cm diameter, 2 cm thick)
1 slice (6 x 3 x3 cm)
1 lice (10 x 5 x 1 cm)
1/2 of 15 x 3 x 2 cm
2 (11 x 2-1/2 x 1-1/2 cm each)
1 (4 x 6 x 2 cm)
1 slice (7 x 3 x 1-1/2 cm)
1 (6 cm diameter x 2-1/2 cm)
4 (7-1/2 x 4 x 0.3 cm each)
2 (11 x 2 x cm each)
3 (4 x 3 cm each)
1 slice (9-1/2 x 3 x 3-1/2 cm)
or 1-1/2 round of 5 cm diameter x 3 cm thick
3 (3-1/2 cm diameter x 1-1/2 cm thcik each)
5 (5 cm long x 2 cm diameter each)
1 slice (5 x 3 x 4 cm)
1 (8 x 4 x 2 cm)
1/2 of 15 x 3 x 2 cm
1 (8 x 4 x 2 cm)
2 (9 x 3 x 2 cm each)
2 (7 x 6 cm each)
1 slice (10 x 3 x 1-1/2 cm)
1/2 of 14 x 3 x 1 cm

2 (9 x 8 x 1 cm each)
1 (6 cm diameter base x 7 cm thick)
1 (3 x 8 x 8 cm)
1 (6 x 5 x 4 cm)
1 (10 x 9 x 4 cm)
3 (5 x 5 cm each)
 1 (11 x 4 x 3 cm)
2 (11-1/2 x 8-1/2 x 1 cm each)

100 kcalories

1 slice (11 x 4 x 2 cm)

1 slice (5 x 5 x 5 cm)

10 (4 x 4 x 1/2 cm diameter each)

22 (3 cm diameter each)
1 (7 x 1 cm)
22 (4-1/2 cm diameter x 0.3 cm thick each)
5 (9 x 4 cm each)

6 (1-1/2 x 12 cm each)
3 (8 x 3 x 3 cm each)
1-1/2 of 3 x 2-1/2 x 2-1/2 cm, diced
or 1/2 of 7 cm diameter x 1-1/2 thick, round
1 (8-1/2 cm diameter x 2 cm thick)

1/2 cup
1-1/4 cups
1 cup
1 (12 x 4 cm)
1 cup
1 cup
1 slice (5 x 4 x 2 cm)

1 cup

1/2 of 11 cm long x 4-1/2 cm diameter or 1/2 cup

1 (5 cm long x 4-1/2 cm diameter) or 1 cup
2 (6 cm long x 4 cm diameter each) or 1 cup
2-1/2 of 7 cm long x 4 cm diameter each or 1-1/3 cups
1 (8-1/2 cm long x 4-1/2 cm diameter) or 1-1/3 cups

11 pieces large or 20 pieces small

1/2 cup
5 teaspoons
 3 tablespoons
1/3 cup
1/2 cup cooked

rams Carbohydrate
Rice: 1 Exchange = 23 grams Carbohydrate
2 grams Protein
100 kcalories
Low Fat Exchange = 8 grams Protein 1 gram Fat 41 kcalories
A. LOW FAT MEAT AND FISH EXCHANGES
Food Wt. (g) E.P. Ckd.
1. Lean meat
a. Beef
Shank (bias, lean meat (laman), Round (pierna corta 30
at pierna larga), tenderloin (solomilyo),
porterhouse steak (tagiliran, gitna), sirloin steak
(tagiliran, hulihan), centerloin (tagiliran, unahan)
b. Carabeef
Shank (bias), round (hita), meat (laman: bahagya, 30
katamtaman at walang-taba), shoulder (paypay),
round (pierna corta at pierna larga),
rump (tapadera)
c. Lean Pork
Tenderloin, well trimmed (lomo) 30
d. Chicken
Leg (hita) or 30
meat (laman) or 30
breast meat (pitso) 30
2. Variety meats/Internal organs 35
Blood (dugo) - pork, beef, chicken
Gizzard (balun-balunan) - chicken
Heart (puso) - pork, beef, carabeef
Liver b (atay) - pork, beef, carabeef, chicken
Lungs (baga) - pork, beef, carabeef
Omassum (librilyo) - beef, carabeef
Small intestine (bitukang maliit)-
pork, beef, carabeef
Spleen (lapay)- pork, beef, carabeef
Tripe (goto) - beef
Uterus (bahay guya) - pork, beef
3. Fish
Large variety (e.g. bakoko, bangus, dalag, labahita, 35
lapu-lapu, etc.)
Medium variety:
Hasa-hasa, dalagang bukid 35
Galunggong 35
Hito 35
Small variety:
Sapsap 35
Tilapya 35
Tamban 35
Dilis 35
4. Other Seafoods
Alamang, tagunton 30
Aligue: Alimango 15
Alimasag 50
Alimango/alimasag, laman 20
Lobster 30
Talangka 30
Shrimps: Puti 25
Sugpo 25
Suwahe 25
Octopus (pugita) 30
Squid (pusit) 25
Shells: Halaan 75

Kuhol b 50

Susong Pilipit 65

Paros 60

5. Beans
Pigeon pea seeds, dried a 55
(kadyos, buto, tuyo)
6. Cheese
Cottage Cheese 60
7. Processed Foods
A. Fish Products
Dried:
Daing
Alakaak, alumahan, bisugo 20
biyang puti
Lapu-lapu 20
Sapsap 20
Tamban 20
Tanigi 20
Tinapa:
Bangos 30
Galunggong 30
Tamban 25
Tuyo:
Alamang 15
Ayungin, dilis, sapsap 20
tunsoy
pusit 15
Canned:
Salmon 40
Tuna in brine 30
B. Meat products
Tocino (lean) 45

Medium Fat Exchange = 8 grams Protein 6 grams Fat 86 kcalories

B. MEDIUM FAT MEAT AND FISH EXCHANGES
1. Medium Fat Meats
a. Beef
Flank (kabilugan), brisket (punta y pecho), 30
plate (tadyang), chuck (paypay)
b. Pork
Leg (pata) 30
2. variety meats/internal organs
Brain (utak) - pork, beef, carabeef 35
3. Fish
Karpa 35
4. Egg b
Chicken 60
Quail's egg 70
Salted duck's egg 60
5. Cheese
Cheese, cheddar 35
6. Chicken
Wings (pakpak) 25
Head (ulo) 35
7. Beans
Soybean a (utaw) 40
8. Processed Foods
a. Fish products
Sardines canned in oil/tomato sauce 45
Tuna sardines 50
Tuna spread, canned 30
b. Meat products
Corned beef 40
Ham Sausage 55
c. Bean products
Soybean cheese, soft (tofu) 100
Soybean cheese, soft a (tokwa) 60
High Fat Exchange = 8 grams Protein 10 grams Fat 122 kcalories
C. HIGH FAT MEAT AND FISH EXCHANGES
1. Pork
Ham (pigue) 35
2. Variety meats/internal organ
Tongue (dila) - pork, beef 35
3. Egg
Duck's egg 70
Balut 65
Penoy 60
4. Nuts
Peanuts, roasted 25
5. Cheese
Cheese, filled 50
Cheese, pimiento flavored 40
6. Processed Foods
Meat Products
Longanusa, chorizo style 25
Frankfurters 60
Ssalami 50
Vienna sausage 70

+ Unless specified all measures refer to piece

a These foods are good sources of fiber
b These foods are good source of vitamin A
 Measure

1 slice, matchbox size (5 x 3-1/2 x 1-1/2 cm)

1 slice, matchbox size (5 x 3-1/2 x 1-1/2 cm)

1 slice, matchbox size (6-1/2 x 3 x 1-1/2 cm)

1 small leg (13-1/2 cm long x 3 cm diameter)

1 slice, matchbox size (5 x 3-1/2 x 1-1/2 cm)
1/4 breast - 6 cm long
3/4 cup

1 slice (7 x 3 x 2 cm)

1 (18 x 4-1/2 cm)

1 (14 x 3-1/2 cm)
1/2 of 22 x 5 cm

2 (10 x 5 cm each)
2 (12 x 5 cm each)
2 (12-1/2 x 3 cm each)
1/4 cup

1-1/4 tablespoons
1 tablespoon
3 tablespoons
1/4 cup or 1/2 piece medium
2 tablespoons
75 pieces A.P.
5 (12 cm each)
2 (13 cm each)
5 (12 cm each)
1/2 cup
3 (7 x 3 cm each)
1/3 cup shelled
or 3 cups with shell
1/2 cup shelled
or 3 cups with shell
1/3 cup shelled
or 2 cups with shell
1 cup shelled
or 2-2/3 cups with shell

1/3 cup

1/3 cup

1 (15-1/2 x 8 cm)

1/4 of 30 x 40 cm
3 (9 x 5 cm each)
1 (16 x 3 cm )
1 slice (16 x 6 cm)

1/4 of 20 x 8 cm
1 (16 x 4 cm)
1 (16 x 5 cm)

1/3 cup
3 (11-1/2 x 8 cm each)
1 (8 x 1 cm)

1/3 cup flaked

1/3 cup flaked

1 slice (11 x 4 x 0.5 cm)

1 slice, matchbox size (5 x 3-1/2 x 1-1/2 cm)

1 slice (4 cm diameter x 2 cm thick)

3/4 cup

1 slice (15 x 7 x 2 cm)

1 piece
9 pieces
1 piece

1 slice (6 x 3 x 2 cm)

1 medium or 2 small
2 heads

1/2 cup

1 (10 x 4-1/2 cm)

1-1/2 of 6 x 4 x 3 cm each
2 tablespoons

3 tablespoons
3 of 9 cm diameter x .03 cm thick each

1/2 cup
1 (6 x 6 x 2 cm)
1 slice (3 cm cube)

3/4 cup

1 piece
1 piece
1 piece

1/3 cup

1 slice (6 x 3 x 2-1/2 cm)

1 slice (6 x 3 x 2 cm)

1 (12 x 2 cm)
1-1/2 of 12 x 1-1/3 cm
3 slices of 8 x 8 x 1 cm each
4 (5 x 2 x 2 cm)
Fat Exchange = 5 grams Fat 45 Kcalories
Food Wt. (g) E.P. Measure
SATURATED FATS
Bacon 10 1 strip - 10 x 3 cm
Butter 5 1 teaspoon
++ Coconut, grated 20 2 tablespoons
++ Coconut cream 15 1 tablespoon
++ Coconut oil 5 1 teaspoon
Cream cheese 15 1 tablespoon
++ Latik 10 2 teaspoons
Margarine 5 1 teaspoon
Mayonnaise 5 1 teaspoon
Sanwich spread 15 1 tablespoon
Sitsaron 10 2 (5 x 3 cm each)
Whipping cream, heavy/light 15 1 tablespoon

POLYUNSATURATED FATS
Oil (corn, marine, soybean, rapeseed- 5 1 teaspoon
canola, rice, sunflower, safflower, sesame)

MONOUNSATURATED FATS
Avocado 65 1/2 of 12 x 7 cm
Peanut butter 10 2 teaspoons
Pili nut 5 5 pieces
Peanut oil, lve oil 5 1 teaspoon
Shortening 5 1 teaspoon
++ Saturated, Medium chain Triglyceride (MCT)
Sugar Exchange = 5 grams Carbohydrate 20 kcalories
Food Wt. (g) E.P.
Banana chip 5
Bukayo 5
Caramel 5
Champoy 5
Chewing gum, bubble gum 5
Condensed milk 10
Hard candy 5
Honey 5
Jams, jellies, preserves 10
Maraschino cherries 20
Marshmallow 5
Matamis sa bao 5
Nata de coco 15
Nata de pinya 10
Pakaskas 5
Panutsa, grated 5
Pastillas, duryan 5
Pastillas, gatas 5
Pastillas, langka 5
Sampaloc candy 5
Sugars (white, brown, pure cane, syrup) 5
Taho with syrup & sago 40
Tira-tira 5
Toffee candy 5
Ube, halaya 10
Yema 5

This list gives the sugar equivalents of common serving portions of sweets and other forms of sugar.
Wt. (g) E.P.
Halo-halo 410
Ice candy (Frostee) 100
Ice drop 100
Kundol, matamis 20
Pulvoron 10
Rimas, matamis 40
Ubedol 20

+ Unless specified all measures refer to piece

 Measure +
1 (6 x 3-1/2 cm)
1 (3-1/2 x 1 cm)
1 (2 x 2 cm)
1 (2 cm diameter)
1 piece
2 teaspoons
1 (3 x 2 x 0.5 cm)
1 teaspoon
2 teaspoons
2-1/2 of 2 cm diameter each
1 (2-1/2 cm diameter)
1 teaspoon
2 tablespoons
2 tablespoons
1 teaspoon
1 teaspoon
1 (5 x 1 x 1 cm)
1 (5 x 1 x 1 cm)
1 (5 x 1 x 1 cm)
1 (1-1/2 cm long x 1 cm thick)
1 teaspoon
1/4 cup
1 piece
1 (2-1/2 x 1-1/2 x 1 cm)
1 teaspoon
1 (5 x 1-1/4 cm)

eets and other forms of sugar.

Measure + Sugar Exchanges Kcalories
2-1/3 cups 5 80
1 piece 3 60
1 piece 4 80
1 (7 x 5 cm) 4 80
1 (4 x 2-1/2 x 1 cm) 2 40
1 (8 x 4 cm) 8 160
1 bar (5 x 2 cm) 4 80
 The following foods may be used freely unless specifically prohibited by the physician. These foods may be used with

Bagoong + Kamyas a
Bouillon (fat free soup) Karamay
Carbonated drinks, sugar-free Lemon
Carbonated water Mustard
Candy, hard, sugar - free Onion
Chili powder Oregano
Cinnamon Paprika
Clear broth Pepper
Coffee Pickle, dill or sour (unsweetened) +
Curry Pimiento +
Drink mixes, sugar - free Spices
Fish sauce + Soy sauce +
Flavoring extract Tomato juice +
Garlic Tomato paste +
Gelatin (unsweetened) Tomato sauce +
Gum, sugar -free Tonic water, sugar - free
Herbs Tea
Hot pepper, sauce Vinegar
Kalamansi Worcestershire sauce +
se foods may be used with other foods in the diet.