In the daily life of diabetics, controlling blood sugar is an important task. Many diabetic friends may think that as long as they strictly control their intake of staple foods and fruits, they can effectively manage post-meal blood sugar. However, you might not realize that some seemingly ordinary foods actually contain high levels of carbohydrates, and these foods may be “invisible drivers” of rising blood sugar.
1. Sweet Bean Sauce: Hidden Carbohydrates
Sweet bean sauce, as a condiment, can be found in many dishes.
It is primarily fermented from soybeans, wheat flour, salt, and water. During the production process, the wheat flour is fermented and converted into sugars, which are one of the sources of carbohydrates in sweet bean sauce.
However, the carbohydrate content in sweet bean sauce should not be underestimated. Taking a certain brand of sweet bean sauce as an example, it contains 24 grams of carbohydrates per 100 grams, which exceeds the carbohydrate content of a regular apple. Even more concerning is that the sodium content in sweet bean sauce is quite high, reaching 3353 milligrams per 100 grams, equivalent to 5 grams of table salt. Therefore, diabetics should try to avoid using sweet bean sauce when eating vegetables to reduce their intake of carbohydrates and sodium.
2. Garlic Stems: Unexpected “High-Energy” Vegetables
Garlic stems (round) have relatively high calories among vegetables, providing 66 kilocalories and 15.2 grams of carbohydrates per 100 grams (considered a high-carbohydrate vegetable).
If you consume 150 grams of garlic stems, the calorie content is equivalent to that of 25 grams of raw grains, almost equivalent to about 2 taels of cooked rice, so the cumulative calorie intake will likely make post-meal blood sugar unstable.
3. Edamame: Nutrient-Rich but Should be Limited
As a nutrient-rich food, edamame contains a large amount of protein, vitamins, and dietary fiber, which play a positive role in preventing and assisting in the treatment of obesity and high blood lipids.
However, edamame also has relatively high energy and carbohydrate content, with 131 kilocalories and 10.5 grams of carbohydrates per 100 grams. Therefore, while enjoying the nutritional benefits of edamame, diabetics should also pay attention to portion size, with a recommended daily intake limited to about a handful.
4. Beetroot: Raw Material for Making Granulated Sugar
Also known as red beet or sugar beet, beetroot is a root vegetable that has a sweet taste and high sugar content. It is a key raw material for producing granulated sugar, and consuming beetroot can significantly raise blood sugar levels for diabetics.
5. Lotus Root: High-Starch Vegetable
The GI value of lotus root is not very high. However, lotus root contains 11.5% carbohydrates, and its starch content is still relatively high; in addition, it also contains a small amount of sugars, mainly sucrose and fructose.
Thus, lotus root should not be eaten freely and must be limited.
6. Lily: High-Carb Vegetable
Fresh lily flowers contain 38.8 grams of carbohydrates per 100 grams, and the carbohydrate content in dried lilies is even higher due to lower moisture content and minimal coarse fiber. Therefore, for diabetics, eating lily should definitely be counted as a staple food.
7. Potatoes: “Vegetables” with High Carbohydrate Content
Although potatoes are commonly classified as vegetables, their carbohydrate content is quite high, containing 17.8 grams per 100 grams, similar to the content found in mangosteen. Therefore, for diabetics, consuming large quantities of potatoes as vegetables may negatively impact blood sugar control. It is recommended to treat potatoes as a staple food and reduce the intake of other staple foods accordingly.
For the foods mentioned above, there is no absolute prohibition, but consumption must be limited and kept in moderation!
