Vegetables for Diabetes

A well-balanced diet is very important to stay fit and healthy. The diet should contain adequate amount of vital nutrients to nourish your body. Plenty of vegetables and fruits give you the required nourishment.

Diabetic patients should watch over what they eat in order to keep their blood sugar levels under control. The patients should primarily consume vegetables containing anti-oxidants, minerals and vitamins that are vital for the body. It is better to avoid those vegetables containing excess of carbohydrates, protein and fat. In that case, four to five serving of vegetables would also not harm the body. Vegetables can be eaten in both raw as well as cooked form. They can be baked, grilled or micro-waved. You can add variety to it by making delicious salads with various sauces.

Vegetables give the required fiber content to the human body. They promote the health and help you to prevent many diseases. Vegetables reduce the risk of getting affected by chronic disorders, stroke, coronary heart diseases and cancers in the lungs and digestive tract. Vegetables also increase the mineral density in the bones and lower the bone reabsorption levels. Vegetables which are rich in carotenoid decrease the occurrence and severity of vision disorders and loss like cataract due to exposure to UV light for long periods of time.

Ground Nut is one of the vegetables that keep the glucose level under control in addition to monitoring the level of vascular complication. It is also a great remedy to malnutrition. Extract of water from the Bengal Gram is a good remedy for diabetic patients to achieve a desirable glucose level.

Bitter Gourd is rich in iron, Vitamin C, B1 & B2 is good for undernourished patients as it develops a strong resistance to various infections. Garlic and onions also help reduce the high blood sugar levels. You should also eat green leafy vegetables that contain manganese, which is an important ingredient to maintain healthy insulin levels.

Fenugreek leaves, celery, amaranth, cabbage, cauliflower, mint, kale, lettuce, ash gourd, turnip, radish, eggplant, spinach, French beans, drumstick, cucumber, lady’s finger, pumpkin, ridge gourd, onion stalk and snake gourd are other beneficial vegetables for diabetic patients. People with high sugar levels can also enjoy a variety of non-starchy vegetables like green beans, parengo, puha, kamo-kamo and broccoli.

High fibre diet is digested very slowly, and hence the blood sugar levels also rise slowly. Whole grains, oat meal, raisin, oranges, zucchini helps to reduce the insulin levels by about 25% which is very beneficial for the body.

Diabetic patients should avoid highly starchy vegetables and root vegetables like beetroot, tapioca, carrot, yam, potato and sweet potato. They should also eat very limited amount of colocasia, corn, green plantain, taro, double beans, kumara, breadfruit, tender jackfruit, artichoke, cluster beans, cassava and broad beans. This is because the carbohydrate content is very high and the blood sugar levels may increase to a very high level.

In addition to controlling the diet, it is very important to avoid smoking, as the benefits of these nutrients become very less in the case of people who smoke.


  1. If the vegetables recommended for diabetes with their calorie intake could have helped! 🙂

  2. This article very useful for the diabetic people and what they have to take and what they have to aviod in case of vegitables.

  3. This is useful info for every1!

  4. Thanks, Great informaiton and very helpful!

  5. The article gives good info; but there are many vegetables I've never heard of; a description of how or if they could be cooked. I am a very finicky eater and I am having a hard time changing my eating habits.

  6. Thanks for the article but I want to know more about diabetes.

  7. You can tell that the comments below are written by the same person. They used the words; helped, helpful, useful and information repeatedly. Be careful with collecting info and data online. Remember, the world was built on lies.

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