Vegetables Good For Diabetes

Eat more! You don't often hear that when you have diabetes, but non-starchy vegetables are one food group where you can satisfy your appetite.

Vegetables are full of vitamins, minerals, fiber and phytochemicals—and with so few calories and carbohydrate, everyone can enjoy more!

There are two main types of vegetables—starchy and non-starchy. For this section, we are going to focus only on the non-starchy vegetables.

How to Choose the Best Vegetables for Diabetes?

Vegetables are an essential part of any healthy diet, but not all vegetables are created equal when it comes to managing blood sugar levels.

Here are some factors to consider when choosing vegetables for people with diabetes:

1. The glycemic index (GI)

The glycemic index is a measure of how quickly foods raise blood sugar levels.

Vegetables with a low GI can help keep blood sugar levels stable and prevent spikes.

Examples of low GI vegetables include leafy greens, broccoli, cauliflower, asparagus, green beans, and peppers.

2. Fiber content

Fiber is important for regulating blood sugar levels because it slows down digestion and absorption of carbohydrates.

Vegetables that are high in fiber include spinach, kale, Brussels sprouts, artichokes, and sweet potatoes.

3. Nutrient density

Choosing nutrient-dense vegetables can provide your body with the essential vitamins and minerals while helping regulate your glucose levels.

Some nutrient-dense options include dark leafy greens like spinach or kale; cruciferous veggies such as broccoli or cauliflower; colorful choices like red bell peppers or carrots; and starchy options such as sweet potatoes or winter squash.

4. Preparation method

How you prepare your veggies also matters! Avoid frying or adding lots of butter or oil, which can add calories without much nutritional benefit.

5. Personal preferences

Ultimately what works best for one person may not work best for another, so feel free to experiment with different types of veggies until you find those that both taste great AND make you feel great!

Choosing non-starchy vegetables

Choose fresh, frozen and canned vegetables and vegetable juices without added sodium, fat, or sugar.

If using canned or frozen vegetables, look for ones that say no salt added on the label.

As a general rule, frozen or canned vegetables in sauces are higher in both fat and sodium.

If using canned vegetables with sodium, drain the vegetables and rinse with water to decrease how much sodium is left on the vegetables.

For good health, try to eat at least six servings of vegetables a day. A serving of vegetables is:

½ cup of cooked vegetables

1 cup of raw vegetables

20 ‘all you can eat’

All of these vegetables are good for diabetes. They are low in carbohydrates, high in fiber, and full of vitamins, nutrients and compounds that are beneficial to your health.

If you’re hungry choose from this list of veggies anytime. Eat as much of them as you please because these veggies won’t spike your blood sugar or cause any problems.

1. Arugula/ Rocket (raw) 0.5 cup (10 g)

A spicy salad veggie, arugula (also known as rocket) is on the green leafy list of nutrient packed veggies.
Add to salads or top anything with this peppery greenery for that added tang.
Nutrition Facts
Calories: 2 | Total Fat: 0.07 g | Sat Fat: 0.009 g | Poly Fat: 0.032 g | Mono Fat: 0.005 g | Total Carbs: 0.36 g | Fiber: 0.2 g | Net Carbs: 0.16 g | Protein: 0.26 g

Minerals

Calcium: 16 mg | Iron: 0.15 mg | Magnesium: 5 mg | Phosphorus: 5 mg | Potassium: 37 mg | Zinc: 0.05 mg
Vitamins

Vitamin C: 1.5 mg | Thiamin: 0.004 mg | Riboflavin: 0.009 mg | Niacin: 0.030 mg | Vit B6: 0.007 mg | Folate: 10 ug | Vit B12: 0 mg | Vit A: 237 IU | Vit E: 0.04 mg | Vit D: 0 IU | Vit K: 10.9 ug

2. Asparagus (cooked boiled) 0.5 cup (90 g)

Canned, lightly steamed or baked, asparagus can be eaten solo or added to salads, roast dinners, or stir fries.

Nutrition Facts

Calories: 20 | Total Fat: 0.20 g | Sat Fat: 0.043 g | Poly Fat: 0.094 g | Mono Fat: 0.000 g | Total Carbs: 3.70 g | Fiber: 1.8 g | Net Carbs: 1.9 g | Protein: 2.16 g

Minerals

Calcium: 21 mg | Iron: 0.82 mg | Magnesium: 13 mg | Phosphorus: 49 mg | Potassium: 202 mg | Zinc: 0.54 mg
Vitamins

Vitamin C: 6.9 mg | Thiamin: 0.146 mg | Riboflavin: 0.125 mg | Niacin: 0.976 mg | Vit B6: 0.071 mg | Folate: 134 ug | Vit B12: 0 mg | Vit A: 905 IU | Vit E: 1.35 mg | Vit D: 0 IU | Vit K: 45.5 ug

3. Bean sprouts (raw) 0.5 cup (52 g)

Whether it’s traditional bean sprouts or sprouts made from mung beans, lentils or other beans and seeds, sprouts are a living food that are jam packed with nutrition and can be added to the top of any dish.
Nutrition Facts

Calories: 35 | Total Fat: 0.36 g | Sat Fat: 0.044 g | Poly Fat: 0.212 g | Mono Fat: 0.027 g | Total Carbs: 6.79 g | Fiber: g | Net Carbs: 6.79 g | Protein: 3.20 g

Minerals

Calcium: 8 mg | Iron: 1.00 mg | Magnesium: 53 mg | Phosphorus: 52 mg | Potassium: 160 mg | Zinc: 0.46 mg
Vitamins

Vitamin C: 9.8 mg | Thiamin: 0.203 mg | Riboflavin: 0.112 mg | Niacin: 0.634 mg | Vit B6: 0.099 mg | Folate: 69 ug | Vit B12: 0 mg | Vit A: 2 IU | Vit E: mg | Vit D: 0 IU | Vit K: ug

4. Bell Peppers (sweet red raw) 1 medium (119 g)

Slice up raw pieces and chow straight down on them, they are sweet and juicy. Add them to salads, stir fries or snack boxes.
Nutrition Facts

Calories: 37 | Total Fat: 0.36 g | Sat Fat: 0.032 g | Poly Fat: 0.083 g | Mono Fat: 0.004 g | Total Carbs: 7.18 g | Fiber: 2.5 g | Net Carbs: 4.68 g | Protein: 1.18 g

Minerals

Calcium: 8 mg | Iron: 0.51 mg | Magnesium: 14 mg | Phosphorus: 31 mg | Potassium: 251 mg | Zinc: 0.30 mg
Vitamins

Vitamin C: 152.0 mg | Thiamin: 0.064 mg | Riboflavin: 0.101 mg | Niacin: 1.165 mg | Vit B6: 0.346 mg | Folate: 55 ug | Vit B12: 0 mg | Vit A: 3726 IU | Vit E: 1.88 mg | Vit D: 0 IU | Vit K: 5.8 ug

5. Bok Choy/Chinese Cabbage (109 g)

A big bowl of greens sauteed with some garlic and soy makes a great little side dish for any meal. Alternatively, add to soups or as a base for saucy meat dishes.
Nutrition Facts

Calories: 12 | Total Fat: 0.15 g | Sat Fat: 0.033g | Poly Fat: 0.055 g | Mono Fat: 0.017 g | Total Carbs: 2.45 g | Fiber: 0.9 g | Net Carbs: 1.55 g | Protein: 0.91 g

Minerals

Calcium: 59 mg | Iron: 0.24 mg | Magnesium: 10 mg | Phosphorus: 22 mg | Potassium: 181 mg | Zinc: 0.17 mg
Vitamins

Vitamin C: 20.5 mg | Thiamin: 0.030 mg | Riboflavin: 0.038 mg | Niacin: 0.304 mg | Vit B6: 0.176 mg | Folate: 60 ug | Vit B12: 0 mg | Vit A: 242 IU | Vit E: 0.09 mg | Vit D: 0 IU | Vit K: 32.6 ug

6. Broccoli 0.5 cup (78 g)

Steam them up and dip in hummus, mayonnaise or Aioli for a simple snack. Add to stir fries or soups.
Nutrition Facts

Calories: 27 | Total Fat: 0.32 g | Sat Fat: 0.058 g | Poly Fat: 0.133 g | Mono Fat: 0.031 g | Total Carbs: 5.60 g | Fiber: 2.6 g | Net Carbs: 3 g | Protein: 1.86 g

Minerals

Calcium: 31 mg | Iron: 0.52 mg | Magnesium: 16 mg | Phosphorus: 52 mg | Potassium: 229 mg | Zinc: 0.35 mg
Vitamins

Vitamin C: 50.6 mg | Thiamin: 0.049 mg | Riboflavin: 0.096 mg | Niacin: 0.431 mg | Vit B6: 0.156 mg | Folate: 84 ug | Vit B12: 0 mg | Vit A: 1207 IU | Vit E: 1.13 mg | Vit D: 0 IU | Vit K: 110.1 ug

7. Brussels Sprouts 0.5 cup (78 g)

If you’ve never baked Brussels sprouts it’s about time you did! They are simply awesome this way – tender and tasty.
Nutrition Facts

Calories: 14 | Total Fat: 0.28 g | Sat Fat: 0.043 g | Poly Fat: 0.135 g | Mono Fat: 0.020 g | Total Carbs: 2.55 g | Fiber: 1.4 g | Net Carbs: 1.15 g | Protein: 1.14 g

Minerals

Calcium: 10 mg | Iron: 0.20 mg | Magnesium: 6 mg | Phosphorus: 20 mg | Potassium: 88 mg | Zinc: 0.11 mg
Vitamins

Vitamin C: 27.5 mg | Thiamin: 0.026 mg | Riboflavin: 0.032 mg | Niacin: 0.254 mg | Vit B6: 0.107 mg | Folate: 27 ug | Vit B12: 0 mg | Vit A: 7 IU | Vit E: 0.04 mg | Vit D: 0 IU | Vit K: 8.6 ug

8. Cabbage (89 g)

Shred it up and put in salads or as a pasta/ noodle alternative.
Nutrition Facts

Calories: 22 | Total Fat: 0.09 g | Sat Fat: 0.030 g | Poly Fat: 0.015 g | Mono Fat: 0.015 g | Total Carbs: 5.16 g | Fiber: 2.2 g | Net Carbs: 2.96 g | Protein: 1.14 g

Minerals

Calcium: 36 mg | Iron: 0.42 mg | Magnesium: 11 mg | Phosphorus: 23 mg | Potassium: 151 mg | Zinc: 0.16 mg
Vitamins

Vitamin C: 32.6 mg | Thiamin: 0.054 mg | Riboflavin: 0.036 mg | Niacin: 0.208 mg | Vit B6: 0.110 mg | Folate: 38 ug | Vit B12: 0 mg | Vit A: 87 IU | Vit E: 0.13 mg | Vit D: 0 IU | Vit K: 67.6 ug

9. Cauliflower 0.5 cup (62 g)

Whip up some cauliflower rice, eat it raw or steamed, or bake it with a roast dinner.
Nutrition Facts

Calories: 28 | Total Fat: 0.39 g | Sat Fat: 0.080 g | Poly Fat: 0.199 g | Mono Fat: 0.030 g | Total Carbs: 5.54 g | Fiber: 2.0 g | Net Carbs: 3.54 g | Protein: 1.99 g

Minerals

Calcium: 28 mg | Iron: 0.94 mg | Magnesium: 16 mg | Phosphorus: 44 mg | Potassium: 247 mg | Zinc: 0.26 mg
Vitamins

Vitamin C: 48.4 mg | Thiamin: 0.083 mg | Riboflavin: 0.062 mg | Niacin: 0.473 mg | Vit B6: 0.139 mg | Folate: 47 ug | Vit B12: 0 mg | Vit A: 604 IU | Vit E: 0.34 mg | Vit D: 0 IU | Vit K: 109.4 ug

10. Celery 1 stalk 0.5 cup (74 g)

Keep a stack of sticks on hand to dip in mayo, pesto, hummus, or spread with peanut butter.
Nutrition Facts

Calories: 14 | Total Fat: 0.12 g | Sat Fat: 0.030 g | Poly Fat: 0.056 g | Mono Fat: 0.022 g | Total Carbs: 3.00 g | Fiber: 1.2 g | Net Carbs: 1.8 g | Protein: 0.62 g

Minerals

Calcium: 32 mg | Iron: 0.32 mg | Magnesium: 9 mg | Phosphorus: 19 mg | Potassium: 213 mg | Zinc: 0.11 mg
Vitamins

Vitamin C: 4.6 mg | Thiamin: 0.017 mg | Riboflavin: 0.053 mg | Niacin: 0.279 mg | Vit B6: 0.064 mg | Folate: 25 ug | Vit B12: 0 mg | Vit A: 391 IU | Vit E: 0.26 mg | Vit D: 0 IU | Vit K: 28.4 ug

11. Cucumber 0.5 cup (52 g)

Cut up rounds and use as a cracker replacement. Slice up for salads or just grab one whole and chow down.
Nutrition Facts

Calories: 8 | Total Fat: 0.06 g | Sat Fat: 0.019 g | Poly Fat: 0.017 g | Mono Fat: 0.003 g | Total Carbs: 1.89 g | Fiber: 0.3 g | Net Carbs: 1.59 g | Protein: 0.34 g

Minerals

Calcium: 8 mg | Iron: 0.15 mg | Magnesium: 7 mg | Phosphorus: 12 mg | Potassium: 76 mg | Zinc: 0.10 mg
Vitamins

Vitamin C: 1.5 mg | Thiamin: 0.014 mg | Riboflavin: 0.017 mg | Niacin: 0.051 mg | Vit B6: 0.021 mg | Folate: 4 ug | Vit B12: 0 mg | Vit A: 55 IU | Vit E: 0.02 mg | Vit D: 0 IU | Vit K: 8.5 ug

12. Green beans snap (raw) 0.5 cup (50 g)

Great to crunch on raw as a snack or as a side dish with butter or Parmesan cheese. Or put in stir fries, soups and stews.
Nutrition Facts

Calories: 16 | Total Fat: 0.11 g | Sat Fat: 0.025 g | Poly Fat: 0.056 g | Mono Fat: 0.005 g | Total Carbs: 3.48 g | Fiber: 1.4 g | Net Carbs: 2.08 g | Protein: 0.92 g

Minerals

Calcium: 18 mg | Iron: 0.52 mg | Magnesium: 12 mg | Phosphorus: 19 mg | Potassium: 106 mg | Zinc: 0.12 mg
Vitamins

Vitamin C: 6.1 mg | Thiamin: 0.041 mg | Riboflavin: 0.052 mg | Niacin: 0.367 mg | Vit B6: 0.070 mg | Folate: 16 ug | Vit B12: 0 mg | Vit A: 345 IU | Vit E: 0.20 mg | Vit D: 0 IU | Vit K: 7.2 ug

13. Kale (16 g)

Coat the kale leaves in some olive oil and place in the oven to make crunchy kale chips. Slice up and massage with oil and lemon then eat it raw in a salad. Or place some in stir fries and soups.
Nutrition Facts

Calories: 8| Total Fat: 0.15 g | Sat Fat: 0.015 g | Poly Fat: 0.054 g | Mono Fat: 0.008 g | Total Carbs: 3.48 g | Fiber: 1.4 g | Net Carbs: 2.08 g | Protein: 0.92 g

Minerals

Calcium: 18 mg | Iron: 0.52 mg | Magnesium: 12 mg | Phosphorus: 19 mg | Potassium: 106 mg | Zinc: 0.12 mg
Vitamins

Vitamin C: 6.1 mg | Thiamin: 0.041 mg | Riboflavin: 0.052 mg | Niacin: 0.367 mg | Vit B6: 0.070 mg | Folate: 16 ug | Vit B12: 0 mg | Vit A: 345 IU | Vit E: 0.20 mg | Vit D: 0 IU | Vit K: 7.2 ug

14. Lettuce (72 g)

All kinds of lettuce are perfect for salads or take some leaves and put ham, cheese and avocado inside to make a little wrap to snack on.
Nutrition Facts

Calories: 10 | Total Fat: 0.10 g | Sat Fat: 0.013 g | Poly Fat: 0.053 g | Mono Fat: 0.004 g | Total Carbs: 2.14 g | Fiber: 0.9 g | Net Carbs: 1.24 g | Protein: 0.65 g

Minerals

Calcium: 13 mg | Iron: 0.30 mg | Magnesium: 5 mg | Phosphorus: 14 mg | Potassium: 102 mg | Zinc: 0.11 mg
Vitamins

Vitamin C: 2.0 mg | Thiamin: 0.030 mg | Riboflavin: 0.018 mg | Niacin: 0.089 mg | Vit B6: 0.030 mg | Folate: 21 ug | Vit B12: 0 mg | Vit A: 361 IU | Vit E: 0.13 mg | Vit D: 0 IU | Vit K: 17.4 ug

15. Parsley 0.5 cup (30 g)

Chop up parsley into salads, munch on a little of it raw, make a tabbouleh replacing the couscous for cauliflower rice.
Nutrition Facts

Calories: 11 | Total Fat: 0.24 g | Sat Fat: 0.040 g | Poly Fat: 0.037 g | Mono Fat: 0.088 g | Total Carbs: 1.90 g | Fiber: 1.0 g | Net Carbs: 0.9 g | Protein: 0.89 g

Minerals

Calcium: 41 mg | Iron: 1.86 mg | Magnesium: 15 mg | Phosphorus: 18 mg | Potassium: 91 mg | Zinc: 0.16 mg
Vitamins

Vitamin C: 39.9 mg | Thiamin: 0.026 mg | Riboflavin: 0.029 mg | Niacin: 0.394 mg | Vit B6: 0.027 mg | Folate: 46 ug | Vit B12: 0 mg | Vit A: 2527 IU | Vit E: 0.22 mg | Vit D: 0 IU | Vit K: 492.0 ug

16. Rhubarb (raw) 0.5 cup (61 g)

Perfect for sweet or savory dishes. Make a strawberry rhubarb crumble (recipe coming soon), add to stir fries or bakes.
Nutrition Facts

Calories: 13 | Total Fat: 0.12 g | Sat Fat: 0.032 g | Poly Fat: 0.060 g | Mono Fat: 0.024 g | Total Carbs: 2.77 g | Fiber: 1.1 g | Net Carbs: 1.67 g | Protein: 0.55 g

Minerals

Calcium: 52 mg | Iron: 0.13 mg | Magnesium: 7 mg | Phosphorus: 9 mg | Potassium: 176 mg | Zinc: 0.06 mg
Vitamins

Vitamin C: 4.9 mg | Thiamin: 0.012 mg | Riboflavin: 0.018 mg | Niacin: 0.183 mg | Vit B6: 0.015 mg | Folate: 4 ug | Vit B12: 0 mg | Vit A: 62 IU | Vit E: 0.16 mg | Vit D: 0 IU | Vit K: 17.9 ug

17. Spinach (30 g)

Add spinach to everything, it’s that kind of veggie. Mature spinach, baby spinach, it’s all super healthy and work well in everything.
Nutrition Facts

Calories: 7 | Total Fat: 0.12 g | Sat Fat: 0.019 g | Poly Fat: 0.050 g | Mono Fat: 0.003 g | Total Carbs: 1.09 g | Fiber: 0.7 g | Net Carbs: 0.39 g | Protein: 0.83 g

Minerals

Calcium: 30 mg | Iron: 0.81 mg | Magnesium: 24 mg | Phosphorus: 15 mg | Potassium: 167 mg | Zinc: 0.16 mg
Vitamins

Vitamin C: 8.4 mg | Thiamin: 0.023 mg | Riboflavin: 0.057 mg | Niacin: 0.217 mg | Vit B6: 0.058 mg | Folate: 58 ug | Vit B12: 0 mg | Vit A: 2813 IU | Vit E: 0.61 mg | Vit D: 0 IU | Vit K: 144.9 ug

18. Sugar snap peas (snow peas) raw (50 g)

Great raw as a crunchy snack, throw in salads, soups or stir fries.
Nutrition Facts

Calories: 16 | Total Fat: 0.11 g | Sat Fat: 0.025 g | Poly Fat: 0.056 g | Mono Fat: 0.005 g | Total Carbs: 3.48 g | Fiber: 1.4 g | Net Carbs: 2.08 g | Protein: 0.92 g

Minerals

Calcium: 30 mg | Iron: 0.81 mg | Magnesium: 24 mg | Phosphorus: 15 mg | Potassium: 167 mg | Zinc: 0.16 mg
Vitamins

Vitamin C: 18 mg | Thiamin: 0.041 mg | Riboflavin: 0.052 mg | Niacin: 0.367 mg | Vit B6: 0.070 mg | Folate: 16 ug | Vit B12: 0 mg | Vit A: 345 IU | Vit E: 0.20 mg | Vit D: 0 IU | Vit K: 7.2 ug

19. Tomato 0.5 cup (chopped or sliced) (90 g)

Top your cucumber rounds with some sliced tomato. Eat cherry tomatoes raw as a snack or dipped in some guacamole. Add diced tomato to stir fries, soups or stews or a delicious veggie bake.
Nutrition Facts

Calories: 16 | Total Fat: 0.18 g | Sat Fat: 0.025 g | Poly Fat: 0.075 g | Mono Fat: 0.028 g | Total Carbs: 3.50 g | Fiber: 1.1 g | Net Carbs: 2.4 g | Protein: 0.79 g

Minerals

Calcium: 9 mg | Iron: 0.24 mg | Magnesium: 10 mg | Phosphorus: 22 mg | Potassium: 213 mg | Zinc: 0.15 mg
Vitamins

Vitamin C: 12.3 mg | Thiamin: 0.033 mg | Riboflavin: 0.017 mg | Niacin: 0.535 mg | Vit B6: 0.072 mg | Folate: 14 ug | Vit B12: 0 mg | Vit A: 750 IU | Vit E: 0.49 mg | Vit D: 0 IU | Vit K: 7.1 ug

20. Zucchini (Squash) 0.5 cup (62g )

Perfect for making zucchini noodles as a replacement for pasta. Slice into lengths and top with ham and cheese for a grilled zucchini pizza. Grate into salads, chop for stir fries or soups, or dice into big chunks for baking.
Nutrition Facts

Calories: 11 | Total Fat: 0.20 g | Sat Fat: 0.052 g | Poly Fat: 0.056 g | Mono Fat: 0.007 g | Total Carbs: 1.93 g | Fiber: 0.6 g | Net Carbs: 1.33 g | Protein: 0.75 g

Minerals

Calcium: 10 mg | Iron: 0.23 mg | Magnesium: 11 mg | Phosphorus: 24 mg | Potassium: 162 mg | Zinc: 0.20 mg
Vitamins

Vitamin C: 11.1 mg | Thiamin: 0.028 mg | Riboflavin: 0.058 mg | Niacin: 0.280 mg | Vit B6: 0.101 mg | Folate: 15 ug | Vit B12: 0 mg | Vit A: 124 IU | Vit E: 0.07 mg | Vit D: 0 IU | Vit K: 2.7 ug

Vegetables to Limit or Avoid

Which Vegetables Should Be Avoided in Diabetes?

For individuals managing diabetes, diet plays a critical role in maintaining stable blood sugar levels. While vegetables are generally considered healthy, some can significantly impact glucose levels due to their carbohydrate content. Starchy vegetables are the primary culprits, and understanding which ones to limit or avoid is crucial for effective diabetes management. The core vegetables that should be approached with caution include potatoes (both regular and sweet), corn, peas, and butternut squash. These vegetables are higher in carbohydrates than other non-starchy options, which can lead to elevated blood sugar levels if consumed in large portions. Therefore, mindful consumption and portion control are essential.

Understanding Starchy vs. Non-Starchy Vegetables

It’s important to distinguish between starchy and non-starchy vegetables when managing diabetes. Starchy vegetables are high in carbohydrates that the body breaks down into glucose, causing a more pronounced impact on blood sugar levels. Non-starchy vegetables, on the other hand, contain fewer carbohydrates and more fiber, leading to a slower and steadier release of glucose.

The Impact of Carbohydrates

Carbohydrates are the primary macronutrient that affects blood glucose levels. When you consume carbohydrates, your body breaks them down into glucose, which enters the bloodstream. In people with diabetes, either the body doesn’t produce enough insulin (type 1 diabetes) or doesn’t use insulin effectively (type 2 diabetes). This leads to higher levels of glucose in the blood. Starchy vegetables, due to their carbohydrate load, can exacerbate this issue.

1. Carrot

Carrots, called by the name ‘Gajar’ in Hindi, are a high Glycemic Index food. We all know that carrot is a modification of root and is a kind of root vegetable.

The Glycemic Index value of gajar is 71, which is ultimately a high Glycemic Index value.

It is suggested that diabetic patients only take 45-60 grams of raw carrots in a single meal to avoid instability in their blood sugar levels.

Please note, when we cook carrots, the GI values increase. So, if you have carrots in the cooked form, make sure to add low Glycemic food.

If we consider a single medium-sized carrot, it would contain approximately 10.5 grams of Carbohydrates and have a 7.5 Glycemic load.

2. Potatoes

The Glycemic Index value of potatoes is very high. We all know that the GI value above 70 makes vegetables a bad option for diabetic patients. Thus potatoes are not suitable for diabetic patient health as potatoes GI value ranges from 58 to 111.

If average values are considered, then the GI value of boiled potatoes is 78, and the GI value of cooked potatoes is 87.

Potatoes raise sugar levels in the body. So, one must keep in mind to take adequate amounts of potatoes in the diet if they have diabetes.

Apart from being a high Glycemic Index food, potatoes possess some good nutritional content.

Potatoes are rich in vitamins and minerals, including potassium, Vitamin B6, Vitamin C, copper, phosphorus, dietary fiber, manganese, pantothenic acid, etc.

3. Beetroot

Beetroots have a Glycemic Index value of 61, which is a moderate Glycemic Index value.

The Glycemic Index value helps us to determine how the food raises blood sugar levels in the body. If the food has a high Glycemic Index value, it will raise blood sugar levels in the body, and if a food has a low glycemic index value, it will not raise blood sugar levels in the body.

The beetroots come in different types of varieties. We can differentiate different varieties of beetroot by their color. The beetroot comes in different colors like pink, white, yellow, or dark purple.

Additionally, beetroots are rich in vitamins and minerals like manganese, folate, iron, potassium, vitamin C, etc.

Apart from this, beetroot also possesses many health benefits like lowering blood pressure in the body and increasing stamina for exercise.

4. Pumpkin

Pumpkins have a Glycemic Index value of 75, which is a high Glycemic Index value.

However, the glycemic load of pumpkins is low and is only 3 in value.

By going through the values of the Glycemic Index and the Glycemic load of pumpkins, we get to know that one can eat pumpkins in limited quantities if they wish to stay healthy. The higher amounts of pumpkins can increase blood sugar levels in the body.

The content of calories in pumpkin is very low, which made this food item very useful.

People prefer to add pumpkins to their diet because the calorie content is less, and on top of that, it is full of nutrients, which allows any person to stay fit.

However, people who have diabetes should avoid pumpkins a bit because of their Glycemic Index value.

5. Yam

The carbohydrate content in yam is very high, so its high Glycemic Index value is 51.

If someone is consuming large amounts of yams in their diet, it can raise the body’s blood sugar levels.

The carbohydrates present in yams are dissolved very quickly in the bloodstream and thus fluctuate blood sugar levels.

It is advised that diabetic patients add yam in limited quantities to their diets to harm their health.

6. Tapioca and Cassava

Tapioca has a high value of existing nutrient carbohydrate content, which results in the increment of blood sugar levels. Based on HbA1c levels, sometimes people with diabetes can eat moderately.

However, add other vegetables too in it or increase the content of fiber in the diet of the whole food resulting in high blood sugar levels. Due to this reason, try to add a diet that has a low glycemic index to prevent health complications that relate to diabetes.

Insulin is a hormone that helps if you have diabetes; eating fiber-rich foods may help lower your blood. Ingredients like Tapioca which has a high glycemic index, so blood sugar rises quickly after consuming it.

Cassava also possesses a high Glycemic Index value of approximately 94.7. Diabetic patients are suggested to eat it in limited amounts so that it will not affect their health. The high Glycemic Index value causes an immediate rise in blood sugar levels, leading to problems like metabolic syndrome, obesity, etc.

7. Turnips and Rutabagas

Turnips have a high Glycemic Index value that is 62. That’s why, by having turnips, sugar levels in the body can rise. These are rich in carbohydrates, and this is the main reason for their high Glycemic Index value. However, this value can be reduced if we add some proteins with turnips in the diets. The proteins will help to control the sudden increase in blood sugar levels.

Rutabagas also have a high Glycemic Index value of 72, which can increase blood sugar levels in the body. It is recommended that diabetic patients eat Rutabagas in limited quantities as this vegetable can adversely affect their health. Carbohydrates content is very high in this vegetable, and thus Rutabagas is not considered an ideal food for any diabetic patient.

8. Radish

Raphanus sativus, which is commonly called by the name Radish, is a type of root vegetable. People prefer to eat this vegetable all over the world. Hence, one should know its effects on diabetic patients.

It is recommended not to eat radish in higher amounts if you have diabetes.

The Glycemic Index value of radish is moderately high, and the high Glycemic Index food is usually not recommended for any diabetic patient.

9. Parsnips

The Glycemic Index value of Parsnips vegetables is very high, approximately 72.

However, one should note that Parsnips contain almost no sugar in them, and thus this makes a safe choice for some diabetic patients.

Additionally, Parsnips can act as antioxidants in the body and can help in reducing weight. It also boosts the functioning of the immune system. The body’s immune system helps us fight any disease, and this vegetable helps us strengthen our immune system.

Apart from this, Parsnips are also rich in minerals like fiber and thus are very beneficial for us.

10. Sweet Corn

The Glycemic Index value of sweet corn is relatively high, and thus sweet corn is a wrong choice for any diabetic patient.

The food crops which have high Glycemic Index values are not recommended for diabetic patients. This food can raise blood sugar levels in the body very quickly.

If any diabetic patient includes sweet corn in their diet, they have to make sure of proper precautions as it can harm their health.

However, sweet corn has some benefits too:

keeps away chronic diseases

help to improve the digestion of the body and much more.

11. Jerusalem artichoke

This vegetable has a lower Glycemic Index value than potatoes. However, the value is moderately high.

Including Jerusalem artichokes in regular diets for a longer duration can help a diabetic patient stay healthy and safe for diabetic patients.

150grams of Jerusalem artichokes may contain 115 calories, 25.0g carbohydrates, 2.5g fiber, 15.0g sugar, and almost no fat content.

Jerusalem artichokes have many benefits.

Some of them are:

help to improve digestion

lower the cholesterol levels in the body help in the formation of Red blood cells and hence provide energy to the body.

12. Horseradish

Consuming lesser amounts of horseradish is beneficial. However, if higher amounts of horseradish are eaten, it may cause fluctuations in the body’s blood sugar levels.

If eaten in higher amounts, then blood sugar levels may get high and lead to weight gain.

Horseradish is very beneficial in limited quantities and has many health benefits too.

Some benefits of horseradish include:

Horseradish prevents cancer

Strengthen the immune system of the body

Improves digestion

13. Sweet potatoes

The Glycemic Index value of sweet potatoes depends on the way it has been taken in the diets. In other words, the GI value of sweet potatoes differs in different forms. Sweet potatoes can be included in diets in 4 different forms.

Boiled: When we boil sweet potatoes, their Glycemic Index value decreases. For example: When potatoes are boiled for 8 minutes, their GI value is 61, whereas when we allow it to boil for 30 minutes, their GI value changes to 46, which is comparatively a low GI value.

Roasted: Roasted sweet potatoes have a very high GI value of 82. This high value is that the baking process destroys the starch content in potatoes, which leads to a rise in GI value.

Baked: If we bake sweet potatoes for approximately 45 minutes, it would have the highest GI value of 94.

Fried: When we compare the Glycemic Index value of the Fried version of sweet potatoes with the baked and roasted version, then we will observe that Fried sweet potatoes have comparatively low GI values than others.

14. Water chestnuts

Consuming lesser amounts of Water chestnuts is beneficial. However, if higher amounts of water chestnuts are eaten, it may cause fluctuations in the body’s blood sugar levels.

If eaten in higher amounts, then blood sugar levels may get high and lead to weight gain.

Water chestnuts are very beneficial in limited quantities and have many health benefits too.

Some benefits of water chestnuts include:

Lowers blood pressure

Act as antioxidants

Prevents cancer

More Foods to Limit When You Have Diabetes

There aren't any foods that are completely off-limits, although you may need to adjust your plan so you eat less of your favorites or have them only occasionally as a special treat.

Try to limit these foods when you have diabetes:

Limit highly processed starches, such as:

White rice

Foods made with refined, white flour, such as loaf bread, flour tortillas, or Naan

Fried vegetables, such as french fries or tempura

Fried white-flour tortilla chips

Limit these kinds of non-starchy vegetables:

Canned vegetables with lots of added sodium

Veggies cooked with lots of added butter, cheese, or sauce

Pickles and sauerkraut with high sodium

Fruits

Limit artificially sweetened fruits, such as:

Canned fruit with heavy sugar syrup

Chewy fruit rolls

Regular jam, jelly, and preserves (unless you have a very small portion)

Sweetened fruit gummies

Protein

Limit the following less-healthy protein choices, such as:

Red and processed meats, such as beef, pork, goat, lamb, hot dogs, sausages, brats, cured ham, cold cuts and packaged lunch meat

Foods with a lot of cholesterol, such as liver and other organ meats and egg yolks

Fried meats

Higher-fat cuts of meat, such as ribs

Pork bacon

Poultry with skin

Deep-fried fish or tofu

Beans prepared with lard

Dairy

Limit full-fat dairy products, such as:

Whole or 2% milk

Creme fraiche

Butter

Full-fat, hard cheeses, such as cheddar, Colby, and Swiss cheese

Fats and oils

Limit the following:

Foods with partially hydrogenated oil (trans fats), such as margarine and vegetable shortening

Tropical oils that have a lot of saturated fat, such as coconut and palm kernel oil

Bacon grease

Sweets

Limit these processed treats:

Regular pancake or waffle syrup

Deep-fried desserts, such as churros or funnel cakes

Candy

Tarts and puddings

Processed snacks

Cookies and other baked goods

Drinks

Limit these beverages:

Coffee with cream or sugar, flavored coffee, and chocolate drinks

Sweetened tea

Drinks with added sugar, such as juice, regular soda, and regular sports or energy drinks

Alcohol (drink no more than 1-2 drinks a day depending on your size and weight, and don't drink on an empty stomach because alcohol can make your blood sugar drop too low)

Ways to incorporate these vegetables in a diabetic diet

Make salads a regular part of your meals

Swap out carbs for vegetables

Add veggies to soups and stews

Roast veggies as a side dish

Use veggies as snacks

One Final Note..

Incorporating vegetables into your diet can be an effective way to manage diabetes and improve overall health.

Vegetables provide essential vitamins, minerals, and fiber that help regulate blood sugar levels and reduce the risk of developing complications associated with diabetes.

By choosing vegetables with low glycemic index values but rich in fiber, you can maintain stable blood sugar levels throughout the day.

Some of the best vegetables for diabetics include leafy greens, cruciferous vegetables, tomatoes, peppers, and carrots.

Adding these nutritious foods to your meals can make a significant difference in managing your condition and improving your quality of life.

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