What Are the Recommended Blood Glucose Levels for Diabetes?

Glycemic index, also known as glycemic index, refers to the relative ability of sugary foods to raise blood glucose levels relative to the degree of change in blood glucose concentrations after food such as glucose or white bread intake.

Glycemic index refers to the percentage value of blood glucose response level caused by foods containing 50g of valuable carbohydrates and a considerable amount of glucose in a certain period of time (usually 2 hours after a meal).

Formulated as:

GI = (2 hours for a food containing 50g carbohydrates

First, the glycemic index of sugars-the key to a diabetic diet

Fructose 31 ± 2 Sucrose 89 Honey 126 Glucose 100

You may have seen that except sugar can be used in moderation, other sugars are not suitable for consumption.

Glycemic index of fruit

I divided them into four levels based on their glycemic index. The first level is the fruit that you should choose first. The second level is the second choice. The third level should be eaten less and the fourth level should be avoided.

Glycemic index of first-grade fruits

Cherry 22 ~ 32 Plum 24 ~ 34 Pomelo 25 ~ 36 Apple 36 ± ~ 54 Pear 36 ± 3 Fresh Peach 28 ~ 47 Canada 43 ± 4 Watermelon 26 ~ 37

Glycemic index of secondary fruits

Mango 55 ± 6 Tomato 55 Miki 52 ± 6

Glycemic Index of Grade III Fruit

Grape 62 Orange 66 Orange Juice 67 Pineapple 66 ± 7

Glycemic Index of Grade 4 Fruit

Banana 53 ± 6 ~ 84 ± 7 Raisin 64 ± 11 ~ 93 Fresh dried fruit 90 ± 6

Mature or longer storage time (due to glycation) has a higher glycemic index than immature, fresh fruits.

Glycemic index of fruits with less water content is higher than that with more water content.

When to use fruits?

It should be taken at a blood sugar level of less than 8.0mmo1 / L and between meals. Please consult with your doctor before consumption.

Third, the glycemic index of staple foods

Glycemic index of bread

Flour 100 Coarse Bread 99 Black Bread 58

Glycemic index of grain and its flours

Japonica, sweet potato, glutinous rice 95 ~ 100

Rich strong powder, millet, indica 90 ~ 94

Mung beans, 2-in noodles (corn meal: soy flour = 2: 3), mung bean rice, standard flour buns 85 ~ 89

Corn cake, white rice, oatmeal, buckwheat noodles, corn noodles, mung bean kelp and rice 80 ~ 84

Rye wheat noodles, two-noodle noodles (corn meal: soy flour = 3: 2) 75 ~ 79

Soybean 22 Lentil 30 ~ 43 Bean 51 Pea 56 Broad Bean 115 Peanut 19

Glycemic index of convenience food

Baked Goods 75 Oatmeal 85 Crispy Oatmeal 97 Potato Chips 116 Corn Flakes 119

4. Glycemic index of non-staple food

Milk 49 Skimmed milk 46 Yogurt 52 Ice cream 52

5. Glycemic index of foods such as tubers (rhizomes)

Sweet Potato 70 Yam 74 Potato Chips 77 Boiled Potatoes 81 Mashed Potatoes 100 Baked Potatoes 135

New peas 74 New corns 87 Beets 93 Pumpkins 75 ± 9 White radish 104 ^[2]