Carbohydrates in Fruits and Vegetables

About 68% of ingested carbohydrate is converted to sugar in the body. In the case of fruits this percent is even higher. Vegetables are more complex and, therefore, convert more slowly. Those with Yeast/Mold Syndrome should initially choose from a selection of 3%, 6%, 9%, and 12% foods for a varied diet and slowly introduce 15%, 18%, and 21% foods as improvement in symptoms are noticed.

PERCENTAGE OF CARBOHYDRATE

A continuum 
3% 6% 9% 12% 15% 18% 21%
VEGETABLES VEGETABLES VEGETABLES VEGETABLES VEGETABLES VEGETABLES VEGETABLES
Asparagus Beans, Green Artichokes Beans, Red Horseradish Beans (Dry)
Bamboo Shoots Beans, Wax Avocado Kidney Beans White Potato Beans, Lima
Bean Sprouts Chives Beets
FRUITS
 (Canned) Plaintain (Fresh)
Beet Greens Collards Brussel Apricots Parsnips Rice Corn (Fresh)
Broccoli Dandelion Sprouts Cherries Peas, Green Peas (Dry)
Cabbage Greens Carrots Sour Salsify Sweet Potato
Cauliflower Eggplant Carrot Juice Guava FRUITS Yams
Celery Kale Onions Kumquats Cherries
Chard Okra Rutabagas Loganberries FRUITS Sweet
Chicory Parsley Seaweed Nectarines Apples Crabapples FRUITS
Cucumber Pepper, Green Wakame Oranges Blueberries Figs, fresh Bananas
Endive Pepper, Red Orange Juice Grapes Grape Juice Prunes, fresh
Escarole Pumpkin Peaches Huckleberries Pomegranates Persimmon
Lettuce Seaweed, Nori FRUITS Pineapple Kiwi Prune Juice  
Mushrooms Turnips Blackberries Pineapple Juice Mangoes    
Mustard Greens Winter Squash Cranberries Plums Pears  
Radishes Currants Quince    
Sauerkraut Gooseberries Raspberries  
Spinach FRUITS Grapefruit  
Summer Squash Cantelope Grapefruit Juice  
Tomatoes Honeydew Lemons   White potatoes and corn cause higher glucose elevations than rice and beans. Rice and beans convert more slowly.
Tomato Juice Spanish Melon Limes
Turnip Tops Strawberries Papaya
Watercress Watermelon Tangerines