BREAD/ STARCH EXCHANGE
CAL/EXC. = 80 FAT = 0
CARBS = 15 GRMS PROTEINS = 3 GRMS
BREAD
1 Slice White (Italian or French)
1 Slice Whole Wheat
1 Slice Rye or Pumpernickel
1 Slice Raisin
2 or 2/3 ounces Bread Sticks, crisp 4 inch
½ or 1 ounce Bagel, small
½ English Muffin
1 (small) Plain Roll
½ (1 ounce) Frankfurter Bun
½ (1 ounce) Hamburger Bun
3 tablespoons Dried bread crumbs
1 Tortilla (6 inch diameter)
½ Pita (6 inch diameter)
CEREAL/GRAIN/PASTA
½ cup Bran Flakes
¾ cup Other Unsweetened Cereal
1 ½ cup Puffed Cereal (unfrosted)
½ cup Cereal (cooked)
1/3 cup Rice or Barley (cooked)
3 tablespoons Grapenuts
½ cup Shredded Wheat
3 tablespoons Wheat germ
½ cup Pasta, spaghetti, noodles
2 ½ tablespoons Cornmeal (dry)
2 ½ tablespoons Flour (dry)
DRIED BEANS/ PEAS
1/3 cup cooked Dried beans, kidney,
lentils, white, split
1/3 cup Lentils (cooked)
¼ cup Baked Beans
BREAD/STARCH EXCHANGE CONT.
CRACKERS/SNACKS
3 Graham
¾ ounce Matzoh
24 Oyster
4 Rye crisp (2 by 3 ½ inch)
6 Saltines
8 Animal
5 slices Melba Toast
3 cups Popcorn (popped no fat)
¾ ounces Pretzels
STARCHY VEGETABLES
½ cup Corn
1 Corn on the Cob (6 inch)
½ cup Lima Beans
2/3 cup Parsnips
½ cup Peas, green (canned/frozen)
1 small Potato, white3 oz baked
½ cup Potato mashed
¾ cup Pumpkin
1 cup Winter squash, acorn
1/3 cup Yam or Sweet Potato