People with diabetes/hyperglycemia can eat more leafy greens, dark vegetables, and chewy vegetables.
There is experimental evidence that green leafy vegetables and other dark, chewy vegetables are better for controlling blood sugar after a meal.
Leafy greens include spinach, rape, oleander, broccoli, and more.
Dark vegetables include dark greens, orange carrots, red tomatoes, purple kale, etc. Because color is an important indicator of a vegetable’s nutrient richness, often dark colors also mean that their nutrients have antioxidant effects that can be effective in fighting diabetes complications.
Chewy vegetables, such as eggplant, cauliflower, enoki mushrooms, and peppers, when mixed with staple foods for digestion, can slow down digestion and absorption, thus slowing down the rise in blood sugar.
Also, there is evidence that the rate of blood glucose rise is better controlled when meals are padded with a few bites of light vegetables and then paired with a main meal, with three or two bites of vegetable meat and one bite of main food mixed and chewed and swallowed. People with diabetes can apply this technique to all three meals.