Of course, in all kinds of pasta, the reaction and influence on blood sugar are different. Pasta can be divided into fine white flour and coarse grain flour according to the fineness of processing and the different degrees of dietary fiber contained in grains. Generally speaking:
1, coarse grain flour is more beneficial to control blood sugar than fine white flour;
2. Noodles (hard wheat flour, whole wheat flour noodles) are lower than polished rice (GI index is generally 70-88) and white flour steamed bread (GI is generally 80-88);
3. The GI index of hand-cut noodles is lower than that of dried noodles.
Specifically, look at the sugar content and GI index of various noodles:
The sugar content (delicate representative value) of dried noodles is about 75%, the GI index is between 45 and 55, the standard noodle section is about 60%, the GI index of whole wheat flour is 37, the GI index of hard wheat flour is 55, and the GI index of dried noodles is 57.
As can be seen from the above, noodles are more conducive to controlling blood sugar than rice and steamed bread, but it is important to see how you eat, what kind of noodles you eat and how much you eat.
1, buckwheat noodles
Although the carbohydrate content of buckwheat is 73, it is mainly amylose, and its GI index is lower than that of white flour and rice. 54, the GI of buckwheat noodles is 59 (medium GI). What's important is that buckwheat contains many components that are beneficial to controlling blood sugar, such as glucose tolerance factor chromium, buckwheat chiral inositol that can adjust insulin activity, rich dietary fiber, rutin, an active substance that can delay postprandial blood sugar rise, etc., which can improve cardiovascular function.
2. Naked oats noodles
Naked oats are oats, which contain β -glucan and dietary fiber, and are rich in oleic acid, which is beneficial to reducing blood lipid and cardiovascular diseases. When eating noodles, it is more beneficial to match vegetables, beans and meat.