Diabetic patients with high blood sugar can eat sweet potatoes in moderation, and try to use white-fleshed sweet potatoes.
Diabetes is mainly caused by insufficient insulin secretion or insufficient sensitivity of tissue cells to insulin, which can easily lead to disorders in the metabolism of carbohydrates and proteins in the patient’s body, which the body cannot use to absorb. The first is the quantity and the second is the quality. The quantity is the amount of carbohydrate per unit weight of the food, and the quality is the glycemic index of the carbohydrate in the food.
First of all, the amount of carbohydrates contained in white fleshed sweet potatoes and red fleshed sweet potatoes are not very different. The glycemic index of white fleshed sweet potato is 54, which is a medium glycemic index and can be used in moderation by diabetic patients, while the glycemic index of red fleshed sweet potato is 76.7, which is a high glycemic index and is not recommended for diabetic patients. Therefore, diabetic patients with high blood sugar can choose sweet potatoes as needed if they need them, and try to use white fleshed sweet potatoes or reduce the amount of red fleshed sweet potatoes used.