Author: Ding Huiping (Affiliated Cancer Hospital of Fudan University)
The sugar content of rice and noodles does not vary greatly, and diabetics can choose according to their own tastes. However, it is not recommended to eat too much polished rice white noodles, and it is recommended to eat coarse grains and whole grains.
In the food composition table, wheat flour has a sugar content (carbohydrate content) of 73, 5 g/100 g, and rice has a carbohydrate content of 77. 2 g / 100 g.
It doesn't really make a big difference. Although diabetics try to control their carbohydrate intake, they don't have to pay too much attention to this gap.
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In addition to the sugar content, pay more attention to the glycemic index of the staple food. There is a concept in nutrition called "glycemic index", which is popularly speaking, it reflects the speed and ability of a certain food to raise blood sugar compared with glucose.
The Glycemic Production Index (GI) is an effective measure of the postprandial glycemic response caused by food.
It has reference significance for the diet of diabetic patients. The glycemic index of glucose is usually positioned at 100.
In general, glycemic index greater than 70 is a high GI food, 55 to 70 is a medium GI food, and less than 55 is a low GI food.
The glycemic index of steamed buns is 88, and white rice is 84, both of which belong to high-glycemic foods, and in fact, it is not recommended that diabetics eat too much.
So which staple foods have a lower glycemic index? In general, the coarser the grain and the fewer processing steps, the lower its GI.
Most of the whole grain gigadi is not high, it is recommended that diabetics appropriately use whole grains instead of some rice noodles.
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