For instance, if a nutrition label says a food has 10 grams of total carbohydrates per cup and you eat two cups, that works out to 20 grams of carbs. Nutrition labels on foods can help you determine how many carbs are in that food. To count carbs, you need to look up how many carbs are in the foods you eat and keep track of how much you eat of each food. So, for instance, if you're on a 2,000-calorie diet and your healthcare provider says roughly half your calories should be from carbs, that would be around 1,000 calories per day, which would work out to around 250 grams of carbs. While it is generally recommended that you get around half your calorie intake from carbs, the actual amount you need can vary depending on your weight, age, activity levels, and health goals, among other things. Your healthcare provider can help you estimate how many grams of carbs or servings you need. The first step when it comes to counting carbs is usually to figure out how many carbs you should consume per day. Here's what you need to know about carb counting, and how to get started.

Calories include carbs, fats, and proteins,' says Tonnessen. 'When you count carbohydrates, you are counting a specific nutrient, whereas when you count calories, you are counting the overall energy you receive from that food. While it sounds complicated, 'it can absolutely be easy if you know how to do it,' says Rebecca Tonnessen, RDN, at the Hospital for Special Surgery in New York.Ĭarb counting is slightly different from counting calories, however. To count your carbs, you need to keep track of how many servings you eat as well as the number of carbs in each serving.

Certain low-carb diets may also require you to count carbs and restrict your intake, to help you lose weight. Your body breaks them down into glucose, which is an energy source for your cells, tissues, and muscles.Ĭounting carbs can help you manage your blood sugar levels if you have diabetes or cancer. Carbs are normally the body's main source of fuel. Carbohydrates (or carbs) are a type of nutrient that occur naturally in several foods, including grains, nuts, seeds, fruits, vegetables, legumes, and milk.

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