Clinically, for diabetic patients, it is recommended to eat greens rich in dietary fiber and avoid greens rich in carbohydrates. The green vegetables that can be consumed for diabetes include cabbage, spinach, rape, celery, lettuce, lettuce, zucchini, bitter gourd, fungus and enoki mushroom, which can increase the intestinal peristalsis of patients, improve their constipation, delay the absorption of glucose, and facilitate the control of postprandial blood sugar. At the same time, the intake of vitamins, minerals and trace elements can regulate the body’s metabolism and increase the body’s resistance, thus better regulating the patient’s blood sugar.