Fruits 1 Unit Carbs

Apple: 1 small (2 1⁄2″ dia. = 1 units) 1 medium (3 1⁄2″ dia. = 2 units)
Apricot:  3⁄4 cup
Berries: Blackberries, Blueberries, Strawberries, Raspberries 3⁄4 cup
Cantaloupe: 3⁄4 cup
Cherries: 1⁄2 cup pitted
Cranberries: 1 cup
Grapefruit: 1⁄2 fruit (3” dia.)
Honeydew Melon: 3⁄4 cup
Kiwi: 1 fruit (2″ dia.)
Mango: 1⁄2 cup
Orange: 1 small size (3″ dia.)
Peach: 1 medium (2″ dia.)
Pear: 1⁄2 of medium or large (4″ dia.)
Pineapple: 1⁄2 cup
Plum: 2 small fruits (2″ dia.)
Watermelon: 3⁄4 cup diced

Starchy Vegetables 1 Unit Carbs

Beets: 1⁄2 cup
Carrots: 3⁄4 cup
Parsnips: 3⁄4 cup
Peas: Green, Sugar Snap, Snow 1⁄2 cup
Radishes: 3⁄4 cup
Rutabaga: 1 cup
Squash: Acorn, Butternut, Spaghetti, Winter, etc 3⁄4 cup
Taro: (cooked) 1⁄2 cup

Lentils, Beans and Legumes 1 Unit Carbs & 1/2 Unit Protein

Beans*: Black, Broad, Brown, Butter, Garbanzo, Kidney, Lima, Mung, Navy, Pinto, Red, Romano,
White, Soy** 1⁄2 cup cooked
Lentils: Brown, Green, Yellow 1⁄2 cup cooked
Peas: Black-Eyed, Chick, Split 1⁄2 cup cooked

*Soak beans prior to cooking If preparing from scratch; no-salt added canned beans are preferred
** All soy products including soybeans, must be non-GMO