Carbohydrates are an important part of the diet of diabetic patients. Generally, the calorie requirement of patients is calculated according to their gender, age, weight and work nature, and carbohydrates should account for 50%-60% of this energy, and the experience of the quantity and quality of carbohydrates is the key link of blood sugar control. Low glycemic index food is good for blood glucose control, but blood glucose load should be considered at the same time. It is safe for diabetic patients to consume sugar alcohols and non-nutritive sweeteners appropriately, while too much fructose generated from the decomposition of sucrose, or adding too much fructose leads to increased triglyceride synthesis, which is not conducive to fat metabolism instead. At the same time for carbohydrate intake should maintain the principle of regular and quantitative meals, try to maintain an even distribution of carbohydrates, should control the intake of added sugar, do not drink sugary drinks, such as soda, cola, Sprite, for potatoes, yams, groundnuts, these root vegetables rich in carbohydrates, should be taken as a staple food to intake.