People with diabetes can eat some coarse grains of flour in moderation, such as buckwheat flour, corn flour, millet flour, and barley flour. Try to limit the consumption of refined flour and products made from it, such as bread, cookies and cakes. Flour contains carbohydrates, protein, vitamins, fat, etc., moderate intake can provide patients with energy, but eating too much is easy to raise blood sugar. Diabetic patients in daily life can be appropriate to eat coarse grain flour, such as buckwheat flour, corn flour, millet flour, barley flour and so on. These coarse grain flour is rich in dietary fiber, rich in minerals and vitamins. Into the digestive system after absorption is relatively slow, thus delaying the diabetic patient postprandial blood sugar rise. So diabetic patients can eat in moderation, it is recommended to eat about 400g per day. For diabetic patients, the principle of nutrient distribution suggests that carbohydrates account for 55% to 60% of the total calories of the whole day’s diet, proteins 15% to 20%, and fats account for about 20% to 30%. Diabetic patients diet as low as possible sugar, low salt, low fat, need to pay attention to the balance of nutrition. Diet control, appropriate exercise with medication to achieve blood glucose standards, can slow down the progress of complications. Diabetic patients need to standardize the treatment under the guidance of the doctor to improve the quality of life.