corn

Corn


Another member of the starchy vegetables, corn contains a high amount of natural sugar and carbohydrates which causes sugar spikes in diabetics when taken excessively. Given that it is generally consumed as a side vegetable, it piles extra sugar and carbohydrates in a meal on top of rice or bread. Nonetheless, it still provides some fiber and good nutrients like iron, vitamin A, vitamin B etc and can be carefully added in a diabetes diet in moderation. Keep in mind that half cup of corn provides 15 grams of carbohydrates. Therefore, it should be paired with proteins and eaten as a substitute to rice or bread.

Tip: Have blue corn instead. Blue corn is found to contain less starch, more protein and have a lower glycermic index compared to yellow corn.



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