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| Food Name | Protein | Carb | Fat | Chol | Sugar | Fiber | Sodium | |
| Milk, human | 1 | 7 | 4 | 14 | 7 | 0 | 17 | |
| Milk | 3 | 5 | 2 | 7 | 5 | 0 | 41 | |
| Milk, cow's, fluid, whole | 3 | 5 | 3 | 10 | 5 | 0 | 40 | |
| Milk, cow's, fluid, whole, low-sodium | 3 | 4 | 3 | 14 | 4 | 0 | 3 | |
| Milk, calcium fortified, cow's, fluid, whole | 3 | 5 | 3 | 10 | 5 | 0 | 40 | |
| Milk, calcium fortified, cow's, fluid, 1% fat | 3 | 5 | 1 | 5 | 5 | 0 | 44 | |
| Milk, calcium fortified, cow's, fluid, skim or nonfat | 3 | 5 | 0 | 2 | 5 | 0 | 52 | |
| Milk, cow's, fluid, other than whole ("lowfat") | 3 | 5 | 1 | 6 | 5 | 0 | 42 | |
| Milk, cow's, fluid, 2% fat | 3 | 5 | 2 | 8 | 5 | 0 | 41 | |
| Milk, cow's, fluid, acidophilus, 1% fat | 3 | 5 | 1 | 5 | 5 | 0 | 44 | |
| Milk, cow's, fluid, acidophilus, 2% fat | 3 | 5 | 2 | 8 | 5 | 0 | 41 | |
| Milk, cow's, fluid, 1% fat | 3 | 5 | 1 | 5 | 5 | 0 | 44 | |
| Milk, cow's, fluid, skim or nonfat, 0.5% or less butterfat | 3 | 5 | 0 | 2 | 5 | 0 | 42 | |
| Milk, cow's, fluid, filled with vegetable oil | 3 | 5 | 3 | 2 | 5 | 0 | 57 | |
|
Arthritis
If you feel pain and stiffness in your body or have trouble moving around, you might
have arthritis. Most kinds of arthritis cause pain and swelling in your joints.
Joints are places where two bones meet, such as your elbow or knee. Over time, a
swollen joint can become severely damaged. Some kinds of arthritis can also cause
problems in your organs, such as your eyes or skin.
One type of arthritis, osteoarthritis, is often related to aging or to an injury.
Other types occur when your immune system, which normally protects your body from
infection, attacks your body's own tissues. Rheumatoid arthritis is the most common
form of this kind of arthritis. Juvenile rheumatoid arthritis is a form of the disease
that happens in children. Infectious arthritis is an infection that has spread from
another part of the body to the joint.
Nutrition and Arthritis
A good diet is important for everyone, but it is especially helpful for people with
arthritis. The National Institutes of Health recommends seven basic guidelines
for a balanced, healthy arthritis diet.
- Eat a variety of foods
- Maintain ideal weight
- Avoid too much fat and cholesterol
- Avoid too much sugar
- Eat foods with enough starch and fiber
- Avoid too much sodium
- Drink alcohol in moderation
Researches on Arthritis Pain and Nutrition
In one of the largest analyses of diet and various types of arthritis, Dietary Interventions
for Rheumatoid Arthritis by Norway's National Resource Centre for Rehabilitation
in Rheumatology, researchers looked at data on more than 800 patients from 15 studies.
They examined several diets popular among arthritis patients and found that the
one that had the greatest effect was a Mediterranean-type diet emphasizing foods
like fruits, vegetables, grains, fish and olive oil, while limiting red meat. In
12 weeks, people on the diet reported about 15 percent less pain.
In another study, Anti-inflammatory effects of a low arachidonic acid diet and fish
oil in patients with rheumatoid arthritis by Germany's Medizinische Klinik
Innenstadt der LMU, patients who were given daily capsules of fish oil with their
antirheumatic medications saw greater benefits for swollen and tender joints than
patients given a placebo, apparently because of the oil’s anti-inflammatory properties.
Meanwhile, vegetables in the nightshade family, like potatoes and tomatoes, have
long been said to contribute to arthritis pain. Some researchers have speculated
that a group of compounds in the vegetables called alkaloids might worsen inflammation
in sensitive people.
Common Kinds of Arthritis
Arthritis is one of the most common diseases in the United States. Older people
most often have osteoarthritis, rheumatoid arthritis, or gout.
Osteoarthritis is the most common type of arthritis in older people. Osteoarthritis
starts when tissue, called cartilage, that pads bones in a joint begins to wear
away. When the cartilage has worn away, your bones rub against each other. Osteoarthritis
most often happens in your hands, neck, lower back, or the large weight-bearing
joints of your body, such as knees and hips. Osteoarthritis symptoms range from
stiffness and mild pain that comes and goes to pain that doesn’t stop, even when
you are resting or sleeping. Sometimes OA causes your joints to feel stiff after
you haven’t moved them for awhile, like after riding in the car. The stiffness goes
away when you move the joint. Over time, OA can make it hard to move your joints.
It can cause a disability if your back, knees, or hips are affected.
Why do you get osteoarthritis?
Growing older is what most often puts you at risk for osteoarthritis, possibly because
your joints and the cartilage around them become less able to recover from stress
and damage. Also, osteoarthritis in the hands may run in families. Or, osteoarthritis
in the knees can be linked with being overweight. Injuries or overuse may cause
osteoarthritis in joints such as knees, hips, or hands.
Rheumatoid arthritis is an autoimmune disease, a type of illness that makes
your body attack itself. Rheumatoid arthritis causes pain, swelling, and stiffness
that lasts for hours. Rheumatoid arthritis can happen in many different joints at
the same time. People with RA often feel tired or run a fever. Rheumatoid arthritis
is more common in women than men.
Rheumatoid arthritis can damage almost any joint. It often happens in the same joint
on both sides of your body. Rheumatoid arthritis can also cause problems with your
heart, muscles, blood vessels, nervous system, and eyes.
Gout is one of the most painful kinds of arthritis. It most often happens
in the big toe, but other joints can also be affected. Swelling may cause the skin
to pull tightly around the joint and make the area red or purple and very tender.
Eating foods rich in purines like liver, dried beans, peas, anchovies, or gravy can
lead to a gout attack. Using alcohol, being overweight, and taking certain medications
may make gout worse. In older people, some blood pressure medicines can
also increase the chance of a gout attack. To decide if you have gout, your doctor
might do blood tests and x-rays.
Treating Arthritis
Getting enough rest, doing the right exercise, eating a healthy, well-balanced diet,
and learning the right way to use and protect your joints are keys to living with
any kind of arthritis. The right shoes and a cane can help with pain in the feet,
knees, and hips when walking. There are also gadgets to help you open jars and bottles
or to turn the doorknobs in your house.
Some medicines can help with pain and swelling. Acetaminophen might ease arthritis
pain. Some people find NSAIDs (nonsteroidal anti-inflammatory drugs), like ibuprofen,
naproxen, and ketoprofen, helpful. Some NSAIDs are sold without a prescription,
while others must be prescribed by a doctor. Be very careful about possible side
effects of some NSAIDs, whether sold with or without a prescription. Read the warnings
on the package or insert that comes with the drug. Talk to your doctor about if
and how you should use acetaminophen or NSAIDs for your arthritis pain.
Osteoarthritis
Medicines can help you control the pain. Rest and exercise may make it easier to
move your joints. Keeping your weight down is a good idea. If pain from OA is very
bad, there are shots your doctor can give you.
Rheumatoid arthritis
Treatment can help the pain and swelling. This might slow down or stop joint damage.
You may feel better and find it easier to move around. Your doctor might also suggest
anti-rheumatic drugs called DMARDs (disease-modifying antirheumatic drugs). These
can slow damage from the disease. Other medicines known as corticosteroids (like
prednisone) can ease swelling. Another kind of drug, called a biologic response
modifier, blocks the damage done by the immune system. These may help people with
mild-to-moderate rheumatoic arthritis when other treatments have not worked.
Gout
The most common treatment for an acute attack of gout is NSAIDs or glucocorticoids
like prednisone. They can bring down the swelling, so you may start to feel better
within a few hours after treatment. The pain usually goes away within a few days.
Glucocorticoids are strong medicines. They should only be taken with a doctor’s
prescription. If you have had an attack of gout, talk to your doctor to learn why
you had the attack and how to prevent future attacks. If you have had several attacks,
your doctor might prescribe medicines to prevent future ones.
How to use the DietGrail food database to select foods for arthritis
This arthritis food database provides the fat, carbohydrate and protein contents,
as well as those of sugar, cholesterol, fiber and sodium, of approximately 7,000
food items. A food's mineral and vitamin contents are displayed in charts to allow
easy evaluation of its nutrition. You can use these vitamin and mineral charts to
choose the most nutrient-dense foods and avoid foods with empty calories.
In addition, the calorie pie chart shows the contribution of fat, carb and protein
to the food's total calorie. If you wish to choose low-carb foods, you can sort
foods by their carb contents, or review the calorie chart and choose those where
carb's contribution to total calorie value is lowest.
Foods can be searched by name and sorted by macronutrient contents to help you find
the most appropriate foods.
Usage Note
- Sugars, fiber, fat, carbohydrate and protein values in table are in grams and calculated
per 100g of food.
- Cholesterol (Chol) and sodium are measured in mg.
- Click on column header to sort foods by name or by fat, carbohydrate or protein
content.
- Pie chart shows relative contributions to total calories from carbohydrate, protein
and fat (and alcohol, if exists).
- The mineral and vitamin charts show the relative contents of minerals and vitamins
of each food. The higher the bubble, the higher mineral or vitamin content a food
has relative to other foods. The larger the bubble, the greater the mineral or vitamin
content relative to the Recommended Daily Allowances.
Vegetables High in Fiber
List of vegetables or vegetable products highest in fiber. Fiber content is in grams and measured per 100 grams of food weight.
| Vegetables Highest in Fiber |
Fiber |
| Fungi, Cloud ears, dried |
70.1 |
| Parsley, freeze-dried |
32.7 |
| Peppers, hot chile, sun-dried |
28.7 |
| Peppers, pasilla, dried |
26.8 |
| Chives, freeze-dried |
26.2 |
| Radishes, oriental, dried |
23.9 |
| Peppers, ancho, dried |
21.6 |
| Peppers, sweet, red, freeze-dried |
21.3 |
| Peppers, sweet, green, freeze-dried |
21.3 |
| Shallots, freeze-dried |
15.7 |
| Mushrooms, shiitake, dried |
11.5 |
| Fireweed, leaves, raw |
10.6 |
| Leeks, (bulb and lower-leaf portion), freeze-dried |
10.4 |
| Onions, dehydrated flakes |
9.2 |
| Beans, pinto, immature seeds, frozen, cooked, boiled, drained, without salt |
8.6 |
| Potatoes, scalloped, dry mix, unprepared |
8.6 |
| Beans, pinto, immature seeds, frozen, cooked, boiled, drained, with salt |
8.6 |
| Artichokes, (globe or french), cooked, boiled, drained, with salt |
8.6 |
| Artichokes, (globe or french), cooked, boiled, drained, without salt |
8.6 |
| Pumpkin pie mix, canned |
8.3 |
| Potatoes, baked, skin, without salt |
7.9 |
| Potatoes, baked, skin, with salt |
7.9 |
| Potatoes, mashed, dehydrated, granules without milk, dry form |
7.1 |
| Vegetables High in Fiber |
Fiber |
| Potatoes, mashed, dehydrated, flakes without milk, dry form |
6.6 |
| Potatoes, mashed, dehydrated, granules with milk, dry form |
6.6 |
| Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, without salt |
6.4 |
| Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, with salt |
6.4 |
| Pigeonpeas, immature seeds, cooked, boiled, drained, without salt |
6.2 |
| Pigeonpeas, immature seeds, cooked, boiled, drained, with salt |
6.2 |
| Lima beans, immature seeds, frozen, baby, cooked, boiled, drained, without salt |
6.0 |
| Lima beans, immature seeds, frozen, baby, unprepared |
6.0 |
| Lima beans, immature seeds, frozen, baby, cooked, boiled, drained, with salt |
6.0 |
| Lima beans, immature seeds, frozen, fordhook, cooked, boiled, drained, with salt |
5.8 |
| Tomatoes, sun-dried, packed in oil, drained |
5.8 |
| Lima beans, immature seeds, frozen, fordhook, cooked, boiled, drained, without salt |
5.8 |
| Beans, pinto, immature seeds, frozen, unprepared |
5.7 |
| Potatoes, microwaved, cooked in skin, skin, without salt |
5.5 |
| Peas, green, cooked, boiled, drained, without salt |
5.5 |
| Peas, green, frozen, cooked, boiled, drained, without salt |
5.5 |
| Lima beans, immature seeds, frozen, fordhook, unprepared |
5.5 |
| Peas, green, cooked, boiled, drained, with salt |
5.5 |
| Potatoes, microwaved, cooked, in skin, skin with salt |
5.5 |
| Peas, green, frozen, cooked, boiled, drained, with salt |
5.5 |
| Artichokes, (globe or french), raw |
5.4 |
| Lima beans, immature seeds, cooked, boiled, drained, without salt |
5.3 |
| Lima beans, immature seeds, cooked, boiled, drained, with salt |
5.3 |
| Edamame, frozen, prepared |
5.2 |
| Taro, cooked, without salt |
5.1 |
| Taro, cooked, with salt |
5.1 |
| Pigeonpeas, immature seeds, raw |
5.1 |
| Cowpeas (blackeyes), immature seeds, raw |
5.0 |
| Cowpeas (blackeyes), immature seeds, frozen, unprepared |
5.0 |
Our Related Nutrient Databases
Cholesterol,
fiber,
salt and sugar,
starch.
Vegetables High in Starch
List of vegetables or vegetable products highest in starch.
| Vegetables High in Starch |
Starch |
| Potatoes, mashed, dehydrated, flakes without milk, dry form |
70.6 |
| Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated |
23.2 |
| Potato puffs, frozen, oven-heated |
20.8 |
| Potatoes, french fried, all types, salt not added in processing, frozen, oven-heated |
20.1 |
| Potatoes, french fried, all types, salt added in processing, frozen, home-prepared, oven heated |
20.1 |
| Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated |
20.0 |
| Potato puffs, frozen, unprepared |
19.8 |
| Corn, yellow, whole kernel, frozen, microwaved |
18.2 |
| Potatoes, white, flesh and skin, baked |
18.0 |
| Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, as purchased |
17.7 |
| Potatoes, Russet, flesh and skin, baked |
17.5 |
| Potatoes, french fried, all types, salt not added in processing, frozen, as purchased |
17.4 |
| Potatoes, french fried, all types, salt added in processing, frozen, unprepared |
17.4 |
| Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased |
17.4 |
| Potato, baked, flesh and skin, without salt |
17.3 |
| Potatoes, baked, flesh and skin, with salt |
17.3 |
| Potatoes, french fried, steak fries, salt added in processing, frozen, oven-heated |
17.3 |
| Potatoes, french fried, shoestring, salt added in processing, frozen, as purchased |
17.1 |
| Potatoes, russet, flesh and skin, raw |
15.9 |
| Potato, flesh and skin, raw |
15.4 |
| Potatoes, red, flesh and skin, baked |
15.2 |
| Corn, sweet, yellow, frozen, kernels cut off cob, unprepared |
15.1 |
| Potatoes, white, flesh and skin, raw |
13.5 |
| Potatoes, red, flesh and skin, raw |
13.4 |
| Corn, sweet, yellow, canned, whole kernel, drained solids |
13.1 |
| Sweet potato, raw, unprepared |
12.7 |
| Corn pudding, home prepared |
8.7 |
| Potatoes, mashed, dehydrated, prepared from flakes without milk, whole milk and butter added |
8.5 |
| Vegetables High in Starch |
Starch |
| Corn, sweet, yellow, cooked, boiled, drained, with salt |
7.2 |
| Corn, sweet, yellow, cooked, boiled, drained, without salt |
7.2 |
| Sweet potato, cooked, baked in skin, with salt |
7.1 |
| Sweet potato, cooked, baked in skin, without salt |
7.1 |
| Corn, sweet, yellow, raw |
5.7 |
| Sweet potato, cooked, boiled, without skin, with salt |
5.2 |
| Sweet potato, cooked, boiled, without skin |
5.2 |
| Corn, sweet, white, cooked, boiled, drained, with salt |
4.5 |
| Corn, sweet, white, cooked, boiled, drained, without salt |
4.5 |
| Peas, green, frozen, unprepared |
4.2 |
| Peas, green (includes baby and lesuer types), canned, drained solids, unprepared |
4.0 |
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