For diabetic patients, choosing fruits and vegetables with a low glycemic index (GI) and high fiber content is key to managing blood sugar levels. Here's a list of good options:
Fruits (in moderation)
1. Berries (strawberries, blueberries, raspberries) – Low GI, high in antioxidants and fiber.
2. Apples – Eat with the skin for more fiber.
3. Pears – Good fiber and lower sugar spike.
4. Cherries – Low GI and full of nutrients.
5. Peaches and plums – Can be enjoyed in small portions.
6. Kiwi– Low GI and rich in vitamin C.
7. Avocado – Technically a fruit, high in healthy fats, very low sugar.
Vegetables (non-starchy are best)
1. Leafy greens (spinach, kale, lettuce) – Very low in carbs and calories.
2. Broccoli and cauliflower – High in fiber and nutrients.
3. Zucchini and squash – Great low-carb substitutes.
4. Bell peppers – Low in sugar and high in vitamin C.
5. Cucumbers – Refreshing and hydrating.
6. Tomatoes – Low GI and rich in antioxidants.
7. Carrots – Can be enjoyed in moderation; slightly higher in sugar but still healthy.
Vegetables to eat in smaller amounts (starchy ones)
- Potatoes
- Corn
- Peas
- Sweet potatoes (better than white potatoes, but still moderate portions)
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