For diabetics, most vegetables can be eaten, such as Chinese cabbage, spinach, celery, oil wheat vegetables, tomatoes, eggplant, green peppers, broccoli, cauliflower, lettuce, loofah, zucchini, wax gourd, pumpkin, bitter gourd, bamboo shoots, loofah and carrots. These vegetables have low glycemic index, low calories and low fat content, and have little effect on blood sugar. Among them, bitter gourd and pumpkin also have the function of assisting in lowering blood sugar, and are rich in vitamins and trace elements, which can promote metabolism, supplement calcium and improve body function. In addition, these vegetables are rich in dietary fiber, which can promote gastrointestinal peristalsis and delay the absorption of food in the intestine, thus helping to reduce postprandial blood sugar.

There are several kinds of vegetables. When the blood sugar control of diabetic patients is not ideal, it is recommended to eat less or not for the time being, such as potatoes, sweet potatoes, yams, taro, vermicelli and so on. These vegetables have high glycemic index and high calorie, which is easy to cause further increase of blood sugar, which is not conducive to the treatment of diabetes.

It is suggested that diabetics eat more fresh vegetables and low-sugar fruits to provide the body with the necessary nutrients and help lower blood sugar, and pay attention to monitoring blood sugar, while maintaining a low-sugar, low-fat and low-salt diet to prevent poor blood sugar control and complications.