Food Dictionary

Dictionary

Category	Food Items
Low Glycemic Fruits	Cherries, Grapefruit, Berries, Apples, Pears
Moderate Glycemic Fruits	Grapes, Bananas, Mangoes, Pineapple
High-Glycemic Fruits	Watermelon, Dates, Pineapple
Low-Fat Dairy	Skimmed Milk, Low-Fat Yogurt, Cottage Cheese
Nuts and Seeds	Almonds, Walnuts, Chia Seeds, Flaxseeds
Legumes and Lentils	Chickpeas, Lentils, Black Beans, Kidney Beans
Fruits	Variety of fruits in moderation
Vegetables	Leafy Greens, Broccoli, Bell Peppers, Carrots
Whole Grains	Quinoa, Brown Rice, Oats, Barley
Lean Proteins	Chicken Breast, Turkey, Fish, Tofu, Beans
Vitamin D Sources	Fatty Fish (Salmon, Mackerel), Fortified Foods
Calcium Sources	Dairy Products, Leafy Greens, Fortified Foods
Folic Acid Sources	Leafy Greens, Lentils, Avocado, Citrus Fruits
Iron Sources	Red Meat, Spinach, Lentils, Beans
Vitamin B12 Sources	Meat, Fish, Dairy Products, Fortified Foods
Avoid Saturated Fats	Processed Meats, Full-Fat Dairy, Fried Foods

Notes:

• The glycemic index (GI) indicates how quickly a food raises blood sugar levels. Foods with a low GI are preferred for better blood sugar control.
• The serving sizes are approximate and may vary based on individual dietary needs.
• Including a variety of lentils and legumes in your diet provides a mix of nutrients, including fiber and protein, which can help in managing blood sugar levels.