Diet is an important part of the treatment and management of diabetes. Many food choices raise blood sugar and intake needs to be controlled to help you manage your blood sugar. Some vegetables need to be controlled, while others do not. Non-starchy vegetables are not restricted, according to the American Diabetes Association, and you can eat as many as you need to satisfy your appetite. Starchy vegetables, however, contain carbohydrates and intake needs to be limited.
Dark Green Vegetables
People with high intakes of vegetables have lower rates of heart disease and some cancers, according to the U.S. Department of Agriculture. High intakes even reduce rates of diabetes. Dark green vegetables are among the most nutritious and some of the best choices for people with diabetes. Examples include broccoli, spinach, romaine lettuce, collard greens, kale, mustard greens, turnip greens and bok choy. As non-starchy vegetables, you can eat as many of these foods as you like. The American Diabetes Association suggests you eat at least three to five servings of non-starchy vegetables a day. These non-starchy vegetables contain high amounts of vitamin C, vitamin A, beta carotene, folic acid and potassium. Vitamin C and beta carotene are important antioxidants that protect cells against oxidation. Broccoli and spinach also act as a significant source of iron and contain some calcium.
Other Non-Starchy Vegetables
There are a number of other low-calorie low-carbohydrate non-starchy vegetables you can choose from to help satisfy your appetite. These include asparagus, eggplant, mushrooms, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, okra, green beans, red and green peppers, onions, tomatoes, and zucchini. Prepare fresh and frozen vegetables without sauces to limit calories and fat. Choose low-sodium canned vegetables to limit your intake of sodium.
Orange-Colored Vegetables
Orange-colored vegetables are also among the most nutritious vegetable choices for people with diabetes. They contain high amounts of beta carotene, vitamin C, potassium and fiber. Many of the orange-colored vegetables also contain high amounts of carbohydrates and are considered starchy vegetables. Starchy vegetables affect blood sugar and intake needs to be controlled. Starchy vegetables are also categorized in the starch group of the diabetes meal plan. Examples of orange-colored starchy vegetables include acorn squash, butternut squash, sweet potatoes, pumpkin and hubbard squash. You can easily replace a typical starch side dish, such as rice or pasta, with a nutrient-dense orange-colored starchy vegetable, such as a sweet potato. Carrots are a non-starchy orange-colored vegetable you can eat at anytime.
Other Starchy Vegetables
Other starchy vegetables that affect blood sugar include peas, corn, lima beans and potatoes. Each single serving of a starchy vegetable contains 15 g of carbohydrates and counts as one starch or carbohydrate serving.
