Legumes are often called “sugar absorbers” due to their high fiber content, which slows glucose absorption and limits insulin spikes. This property makes them essential in the diabetic diet.
In addition to regulating blood sugar levels, legumes are rich in vitamins and minerals: B vitamins, potassium, selenium, magnesium, calcium, and iron.
Magnesium contributes to the proper functioning of muscles, the nervous system and the maintenance of normal blood pressure, while iron is involved in oxygen transport and cell growth.
Useful properties of legumes
Legumes come in many shapes, colors, and flavors: beans, chickpeas, lentils, peas.
They can be eaten fresh, dried, canned, or frozen and go perfectly with almost any dish, from breakfast to dinner.
Nutritionists recommend eating about three bowls of beans a week.
This simple rule helps maintain heart and blood vessel health, as well as stabilize blood sugar levels.
Other beneficial vegetables for diabetics
Legumes aren’t the only foods that help keep high blood sugar levels under control.
