Guide

Roti usually has fewer carbohydrates per serving than a similar plate of rice, though portion size and flour type change the carb load.

A typical fried vegetable samosa holds about 30–35 grams of carbohydrates per 100 grams, mostly from refined flour and potato.

One 12 ounce Sam Adams Summer Ale has roughly 13–15 grams of carbohydrates, depending on the source and serving context.

In ruminants, dietary carbohydrates are fermented in the rumen to volatile fatty acids that supply most of the animal’s usable energy.

Rice and roti both pack carbohydrates, and smart portions, grain type, and sides help you enjoy them while staying within your daily carb targets.

A 100 g serving of rava upma has about 24 g of carbohydrates on average, though recipes range wider as semolina amount, oil, and veggies change.

Rainier cherries have around 19–22 grams of carbs per cup, mostly from natural sugars with a few grams of fiber to slow digestion.

Per 100 g, ragi has roughly 72 g of carbs and cooked white rice about 28 g, so carbohydrates in ragi and rice differ by portion and processing.

A standard bowl of porridge made from 40g dry oats gives roughly 25–30g of carbohydrates, mostly slow-release starch with a handy dose of fibre.

One medium cooked plantain provides about 40–60 grams of carbohydrates, showing how carbohydrates in plantain shift from starch to natural sugars.