We already know that the glycemic response caused by various foods is different. Some people studied the postprandial blood sugar of four kinds of beans, and they set the glycemic index of steamed bread as 100, and determined the 2-hour postprandial blood sugar of adzuki beans, white lentils, eyebrow beans and mung beans, respectively, and came up with the corresponding glycemic index of 32.56, 67.57, 74.45 and 88.13. It can be seen that the glycemic index of adzuki beans is the lowest, white lentils The second worst, mung beans, and eyebrow beans were between white lentils and mung beans. In contrast, the C-peptide curve, which reflects insulin secretion, showed that the area of value added of the C-peptide curve of mung beans was greater than that of the other three dry beans, reflecting a higher islet load after eating mung beans than the other three legumes. The reason for this phenomenon is because the nature of starch granules in different foods, the degree of pasting and the content of viscous dietary fiber are different, so that the hydrolytic digestion of starch in the intestine slows down and reduces the postprandial blood sugar response, especially the content of viscous dietary fiber of whole natural bean grains with skin is higher than that of grains, so they bring a lower load on the islets than grains, so properly replacing part of the staple food with beans helps diabetics to control postprandial blood sugar.