Carrot is one vegetable that is good and a lot of benefits for diabetics. Carrots is a vegetable that is rich in nutrients, providing a large amount of fiber, potassium and vitamins A, C and K. However, the carrot also contains carbohydrates, making it possible to increase your blood sugar levels. However, the carrot is unlikely to cause a huge spike in blood sugar if you set the carrot consumption due to low glycemic index.
A cup of sliced raw carrots containing 11.7 grams of carbohydrates, and the same amount of boiled carrot slices have 12.8 grams of carbohydrates. This is only slightly less than 15 grams of carbohydrates that make up one serving of carbohydrate for diabetes. Diabetics typically restrict their carbohydrate 45 to 60 grams a meal to help maintain proper blood sugar levels.
The glycemic index of carrots
You can use the glycemic index to predict how a food affects your blood sugar levels. Foods with a score below 55 is considered low on this scale and do not cause a spike in your blood sugar levels. Boiled carrots have a GI between 32 and 49, whereas raw carrots had a much lower value of about 16. The longer you cook the food is likely the higher the GI value.
Things that need to be considered
Do you cook carrots, how you cook it, how long you cook all will affect overall glycemic index. Pickled carrots have a low GI due to the addition of acid. Eating low GI foods, such as carrots, as part of a diet containing foods higher on the glycemic index, such as rice or pasta, helps the overall effect of food on your blood sugar levels are lower.
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