The starch content of the same amount of dried rice is definitely higher than that in porridge. So the sugar content of dry rice is definitely higher than that of rice porridge. You can use tofu or mung beans and sorghum instead of porridge. Porridge contains more water, which is easier to digest and absorb than rice and steamed bread. Moreover, the longer the porridge is cooked, the thicker and more delicious it is, and the faster the blood sugar rises after meals. This is because the longer the food processing time, the higher the temperature and the higher the glycemic index. When porridge is cooked for a long time, the starch in rice is partially decomposed into short-chain carbohydrates, such as dextrin. Dextrin is easier to digest and absorb than starch, and it is quickly decomposed into glucose in human body. After being absorbed by the human body, the blood sugar concentration rises directly, that is, the blood sugar rises after meals.
Suggestion: Diabetic patients should make a diet plan according to each person's specific situation under the guidance of diabetes doctors and nutritionists. It is advisable to eat more vegetables, fruits and vegetables, limit the intake of sugar, fat and animal fat, and eat milk and dairy products, meat, eggs and nuts in moderation as needed. (1) Eat less and eat more, and the same amount, it will be better to eat several times than once; (2) Choose foods containing dietary fiber, because dietary fiber can slow down the absorption of food, delay the rise of blood sugar, lower cholesterol and promote defecation. Foods rich in dietary fiber include coarse grains, brown rice, Redmi, vegetables, cereals, wheat bran and beans.