2019-02-01_Diabetic_Living

SPR I NG 2019 / DI A BETIC LI V ING 27

Sara Lee

Classic 100%

Whole Wheat

Serving: 1 slice

Cal 60, Carb 12g,

Fiber 2g,

Sodium 120mg

Pepperidge Farm

Stone Ground 100%

Whole Wheat

Serving: 2 slices

Cal 130, Carb 23g,

Fiber 4g,

Sodium 200mg

Dave’s Killer Bread

21 Whole Grains

and Seeds

Serving: 1 slice

Cal 120, Carb 22g,

Fiber 5g,

Sodium 180mg

Arnold

100% Whole

Wheat

Serving: 1 slice

Cal 100, Carb 19g,

Fiber 3g,

Sodium 160mg

Know Your Numbers

When choosing whole-grain or whole-

wheat sandwich bread, it’s also import-

ant to read Nutrition Facts labels. In

general, look for breads that have the

following per serving:

■ ≤ 22g carb

■ ≥ 3g fi ber

■ ≤ 200mg sodium

SHRIMP BRUSCHETTA

Cooked shrimp + cherry tomatoes + feta +

lemon juice + parsley + garlic powder

177 CAL / 18G CARB

Check the Serving Size

A serving size may be one or two
slices. Th in-sliced and lighter varieties
of whole-grain bread oft en have two
slices per serving, making these breads
a smart choice for a full-sized sandwich
or a side to an already-starchy meal.
Bigger bakery-style and artisan breads
oft en have one slice per serving, and can
contain upwards of 22 grams of carbs
per slice. While you don’t need to avoid
these larger loaves, you may want to use
one piece instead of two. Th ey are best
for half-sized or open-face sandwiches,
or for serving alongside salad or soup.

ROASTED VEGGIES & HUMMUS

Roasted eggplant, bell pepper, and

summer squash + spinach + hummus +

sunfl ower seeds + basil

270 CAL / 27G CARB

SOFT SANDWICH THIN­SLICED MULTIGRA IN CLASSIC WHOLE­WHEAT

DL

APPROVED

Balance

Try these

open-face

sandwich

ideas!

• Get the full recipes at EatingWell.com/BestBreads