The GI of pumpkin is 75, (gi is the glycemic index. It shows that food increases the intensity of blood sugar compared with glucose. The higher the value, the easier it is for blood sugar to rise. ) is a kind of food with high GI, that is to say, after pumpkin enters the gastrointestinal tract, the carbohydrates contained in it will be quickly digested and most of them will be absorbed, which will easily lead to an increase in blood concentration. So generally eating pumpkin will raise blood sugar.
Some people think that pumpkin can reduce blood sugar because the active substances such as chromium, pumpkin polysaccharide and pumpkin inositol in pumpkin increase satiety and can inhibit the speed of blood sugar increase after meals. But the GI of pumpkin is as high as 75, and the speed of raising blood sugar is very high. Even if the active substance slows down a little, blood sugar will eventually rise.
Although pumpkin can raise blood sugar to some extent, can't diabetics eat it? This is not the case, because pectin in melon can regulate the absorption efficiency of food in human stomach. That is, pectin in pumpkin can slow down the absorption of sugar by the stomach. In addition, the soluble cellulose in pumpkin can delay the emptying of food in the stomach and control the rise of blood sugar after meals. Pectin can combine with excess cholesterol in human body, reduce the absorption of cholesterol and reduce the concentration of cholesterol in blood.
Also, the biggest factor affecting blood sugar is the total energy produced by eating all foods every day. If the energy intake exceeds the standard, it is more likely to lead to an increase in blood sugar. Therefore, diabetic patients not only need to control individual sugary foods, but also need to control the overall intake. Therefore, diabetics can also eat pumpkin, but the consumption of100g pumpkin needs to be controlled, which has little effect on blood sugar.