Corn meal is relatively low in sugar content.
Corn belongs to the category of omnivorous grains and is one of the main choices of staple foods for diabetics. Corn is rich in calcium, phosphorus, magnesium, iron, selenium, etc., and vitamins A, B1, B2, B6, E, carotene, and rich in unsaturated fatty acids, the sugar content in old corn is 2.3% lower than ordinary rice, corn rice is a good choice for diabetic patients as a staple food.
The sugar content of corn is not high, and the glycemic index is moderate, belongs to the whole grain food, rich in dietary fiber, belongs to the health food. Rich dietary fiber on the one hand can delay the absorption of sugar, but also delay the absorption of cholesterol, increase satiety, reduce hunger, on the other hand, can be better absorption of water, to help regular bowel movements.
However, pay attention to corn paste, due to boiling into a paste, absorption is relatively fast, can cause instant high blood sugar, not conducive to blood sugar control, so try to avoid eating corn paste. Congee food glycemic index is relatively high, will make the postprandial blood glucose significantly higher, is not conducive to blood glucose stabilization.
Diabetic patients in the daily fixed calorie premise, try to eat low-calorie, low-salt, low-fat, rich in fiber, vitamins, scientific allocation of nutrients, to ensure that the nutrition at the same time reasonable control of blood glucose.
It is recommended that people with diabetes should allocate their diets reasonably, avoid foods with high sugar content, so as not to be detrimental to blood sugar control, and treat under the guidance of a doctor.