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Table 1 The most relevant nutrients in each food group considering their influence on glucose metabolism and/or diabetic complications

From: Development of a quantitative food frequency questionnaire for Brazilian patients with type 2 diabetes

Food group Nutrients
Cereals, tubers, roots and derivatives Carbohydrate
Vegetables and legumes Fiber, iron, calcium, and potassium
Fruits Carbohydrate, fiber, and potassium
Beans Protein, fibers, and iron
Meat and eggs Protein, lipids, and iron
Milk and dairy products Protein, lipids, and calcium
Oils and fats Lipids
Sugars and sweets Carbohydrate