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Glycemic Index of Foods
| Food Name | Fiber | Potassium | Water |
| Butter, salted | 0.0 | 24 | 15.9 |
| Butter, whipped, with salt | 0.0 | 26 | 15.9 |
| Butter oil, anhydrous | 0.0 | 5 | 0.2 |
| Cheese, blue | 0.0 | 256 | 42.4 |
| Cheese, brick | 0.0 | 136 | 41.1 |
| Cheese, brie | 0.0 | 152 | 48.4 |
| Cheese, camembert | 0.0 | 187 | 51.8 |
| Cheese, caraway | 0.0 | 93 | 39.3 |
| Cheese, cheddar | 0.0 | 98 | 36.8 |
| Cheese, cheshire | 0.0 | 95 | 37.7 |
| Cheese, colby | 0.0 | 127 | 38.2 |
| Cheese, cottage, creamed, large or small curd | 0.0 | 104 | 79.8 |
| Cheese, cottage, creamed, with fruit | 0.2 | 90 | 79.6 |
| Cheese, cottage, nonfat, uncreamed, dry, large or small curd | 0.0 | 137 | 81.0 |
|
Usage Note
- Nutrition data are calculated per 100 g (3.5 oz) of food weight unless otherwise noted.
- Click on column header to sort foods by name or by nutrient content. Click again to reverse sort order.
- Click on a number in table footer to go to a particular page.
Choose nutrition data to display
- Check or uncheck the nutrients in list below to choose which nutrition data to display.
- Abbreviations: g = gram, mg = milligram, mcg = microgram, kcal = kilocalorie, kJ = kilojoule.
Diarrhea
information from the
National Institutes of Health
Diarrhea means that you have loose, watery stools more than three times in one day. You may also have cramps, bloating, nausea and an urgent need to have a bowel movement.
- The term acute diarrhea is used to describe an episode lasting less than two weeks.
- Persistent or chronic diarrhea is the term for recurring episodes of diarrhea lasting more than 2 to 4 weeks.
-
Dysentery is diarrhea that contains blood.
Causes of diarrhea include bacteria, viruses or parasites, certain medicines, food intolerances and diseases that affect the stomach, small intestine or colon. In many cases, no cause can be found.
Although usually not harmful, diarrhea can become dangerous or signal a more serious problem. You should talk to your doctor if you have a strong pain in your abdomen or rectum, a fever, blood in your stools, severe diarrhea for more than three days or symptoms of dehydration. If your child has diarrhea, do not hesitate to call the doctor for advice. Diarrhea can be dangerous in children.
Diarrhea - What to Eat
• Fiber
Fiber is a stool regulator. Fiber works by soaking up water. Fiber also adds bulk to the stool. Most people do not get enough fiber (at least 20 to 30 grams a day recommended). Don't worry about getting too much fiber because any extra will be eliminated. However, start increasing fiber slowly to avoid gas and bloating. The ideal way to increase fiber intake is through fruits and vegetables because they provide many essential nutrients. But supplements can be helpful.
• Potassium
Essential minerals and electrolytes are lost in diarrhea. Potassium is an essential mineral for your body. Diarrhea may excrete large amounts of potassium. If you don't have enough potassium, you may feel weak. It is important to replenish potassium through the foods you eat.
• Water
Drink a lot of fluids to prevent dehydration. Being dehydrated means your body does not have enough fluid to work properly. Dehydration can be serious, especially for children, older adults, and people with weakened immune systems. In general, one needs 8 to 10 glasses of clear fluids a day. Every time you have a loose bowel movement, drink at least 1 cup of liquid. Eat small amounts of food frequently and drink fluids between meals.
• Caffeine and alcohol
Avoid beverages that contain caffeine and alcohol. These can lead to dehydration.
Additional Food Tips for Diarrhea
- If you don't drink milk regularly, avoid milk when you have diarrhea.
- Avoid foods that have laxative effects such as prune and prune juice.
Diarrhea Food List
Representative sample of high-fiber high-potassium vegetables suitable for diarrhea diet:
| Fiber (g) |
Potassium (mg) |
| Vegetables High in Fiber and Minerals ( 100 g) |
| 10.6 |
494 |
| Fireweed, leaves |
| 7.5 |
332 |
| Beans, fava, in pod |
| 5.3 |
508 |
| Sweet potato leaves |
| 5.4 |
370 |
| Artichokes, (globe or french) |
| 5.1 |
552 |
| Pigeonpeas, immature seeds |
| 5.0 |
431 |
| Cowpeas (blackeyes), immature seeds |
| 4.9 |
467 |
| Lima beans, immature seeds |
| 4.2 |
250 |
| Broadbeans, immature seeds |
| 3.8 |
506 |
| Mushrooms, Chanterelle |
| 3.9 |
320 |
| Squash, winter, hubbard |
| 3.8 |
369 |
| Succotash, (corn and limas) |
| Fiber (g) |
Potassium (mg) |
| Vegetables High in Fiber and Minerals ( 100 g) |
| 3.3 |
380 |
| Salsify, (vegetable oyster) |
| 3.4 |
209 |
| Beans, snap, yellow |
| 3.0 |
584 |
| Waterchestnuts, chinese, (matai) |
| 3.0 |
567 |
| Chrysanthemum, garland |
| 3.0 |
567 |
| Chrysanthemum leaves |
| 3.3 |
252 |
| Hyacinth-beans, immature seeds |
| 3.3 |
215 |
| Cowpeas, young pods with seeds |
| 3.2 |
300 |
| Cauliflower, green |
| 3.0 |
337 |
| Sweet potato, unprepared |
| 2.8 |
521 |
| Coriander (cilantro) leaves |
| 2.8 |
449 |
| Mustard spinach, (tendergreen) |
| 2.8 |
296 |
| Balsam-pear (bitter gourd), pods |
| Fiber (g) |
Potassium (mg) |
| Vegetables High in Fiber and Minerals ( 100 g) |
| 2.8 |
248 |
| Peppers, jalapeno |
| 2.7 |
270 |
| Corn, sweet, white |
| 2.5 |
418 |
| Mountain yam, hawaii |
| 2.7 |
211 |
| Beans, snap, green |
| 2.9 |
6 |
| Waxgourd, (chinese preserving melon) |
| 2.7 |
204 |
| Mushrooms, maitake |
| 2.6 |
276 |
| Onions, spring or scallions (includes tops and bulb) |
| 2.4 |
407 |
| Potatoes, white, flesh and skin |
| 2.5 |
304 |
| Mushrooms, shiitake |
| 2.6 |
200 |
| Peas, edible-podded |
| 2.3 |
420 |
| Mushrooms, oyster |
| 2.2 |
421 |
| Potato, flesh and skin |
| 2.5 |
78 |
| Mushrooms, straw, canned, drained solids |
| 2.3 |
246 |
| Cabbage, common (danish, domestic, and pointed types), stored |
| 2.3 |
246 |
| Cabbage, common (danish, domestic, and pointed types), freshly harvest |
| 2.1 |
312 |
| Swamp cabbage, (skunk cabbage) |
| 2.0 |
352 |
| Squash, winter, butternut |
| 2.1 |
247 |
| Lettuce, cos or romaine |
| Fiber (g) |
Potassium (mg) |
| Vegetables High in Fiber and Minerals ( 100 g) |
| 2.1 |
211 |
| Peppers, sweet, red |
| 2.0 |
270 |
| Corn, sweet, yellow |
| 1.7 |
455 |
| Potatoes, red, flesh and skin |
| 1.6 |
429 |
| Jerusalem-artichokes |
| 1.8 |
180 |
| Leeks, (bulb and lower leaf-portion) |
| 1.9 |
79 |
| Alfalfa seeds, sprouted |
| 1.8 |
149 |
| Mung beans, mature seeds, sprouted |
| 1.7 |
242 |
| Pokeberry shoots, (poke) |
| 1.7 |
175 |
| Peppers, sweet, green |
| 1.5 |
350 |
| Squash, winter, all varieties |
| 1.5 |
347 |
| Squash, winter, acorn |
| 1.5 |
340 |
| Peppers, hot chili, green |
| 1.6 |
227 |
| Radishes, oriental |
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