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  2. Radish - Wikipedia

    en.wikipedia.org/wiki/Radish

    In a 100-gram (3 + 1 ⁄ 2-ounce) reference serving, raw radishes provide 66 kilojoules (16 kilocalories) of food energy and have a moderate amount of vitamin C (18% of Daily Value), with other essential nutrients in low content (table). A raw radish is 95% water, 3% carbohydrates, 1% protein, and has negligible fat.

  3. List of non-starchy vegetables - Wikipedia

    en.wikipedia.org/wiki/List_of_non-starchy_vegetables

    Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables.

  4. The Best Low-Glycemic Index Foods, According to Dietitians - AOL

    www.aol.com/best-low-glycemic-index-foods...

    Quinoa. The fiber- and protein-rich food has a low GI score of 53 making it "a great option for keeping blood sugar stable and a versatile and healthy carb choice,” Comeau says.

  5. 10 Best Low-Glycemic Foods for Weight Loss - AOL

    www.aol.com/lifestyle/10-best-low-glycemic-foods...

    Registered dietitians share 10 of the best low-glycemic foods for weight loss that are excellent additions to ... Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 ...

  6. 4 ‘Bad’ Vegetables You Should Eat for Weight Loss - AOL

    www.aol.com/lifestyle/4-bad-vegetables-eat...

    Often vilified for their starch content, vegetables like white potatoes, carrots, green peas and corn offer a variety of important nutrients that may help, rather than hinder, your weight-loss ...

  7. Insulin index - Wikipedia

    en.wikipedia.org/wiki/Insulin_index

    In the table below, glycemic and insulin scores show the increase in the blood concentration of each. The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g).