Diabetics must control their diet, but vegetables are a lot of food for diabetics. When you are hungry, eating some vegetables can not only reduce hunger, but also reduce the possibility of blood sugar fluctuation. Vegetables are rich in dietary fiber and vitamins, low in calories, and have little effect on blood sugar. Raw food is the best way for diabetics to eat vegetables.
What vegetable is good for high blood sugar?
1, radish
Each part of radish can be made into different dishes. Radish is 1/3 from top to bottom, with high vitamin C content, and the middle part of radish has a lot of sugar, which is crisp and tender. You can cut it into Saradin and mix it with sweet and sour cold dishes. Radish tail contains more substances, such as amylase, mustard oil, etc., which are irritating and can help digestion and stimulate appetite. If peeled and eaten raw, it is the best choice for diabetics to replace fruits.
2, edamame
Soybean contains a lot of lecithin, which is one of the most indispensable nutrients for brain development and can help us improve brain function. Moreover, it contains dietary fiber, which can not only improve constipation, but also lower blood pressure and cholesterol, which is very beneficial to diabetic cardiovascular patients.
3. konjac
Many people with high blood sugar will have high blood sugar after eating, that is, high blood sugar after meals. If you can eat konjac every day, you can control the rise of blood sugar after meals.
4. onions (surname)
The taste is pungent and warm, and it has the functions of invigorating stomach, appetizing and promoting qi circulation. Regular eating can lower blood sugar. Eating onions regularly can not only satisfy hunger, but also lower blood sugar and treat diseases. You can fry onions twice a day for every meal. It's best to fry it tender and crisp, not over-fried.
Step 5: carrots
Carrots contain a variety of carotene, vitamins and anthocyanins. Studies have shown that carrots have a good hypoglycemic effect. Carrots are better eaten raw or used as ingredients.