A proper diet rich in vegetables is an important factor in keeping diabetes in check. According to the Cleveland Clinic, people with diabetes, whether type 1 or type 2, are at greater risk of long-term problems that affect their kidneys, eyes, brain, nerves, feet and heart. Also, people with diabetes have an increased chance of heart attack and stroke. But which vegetables to eat? While it may seem all vegetables are good for you, some are better than others for a diabetic. The American Diabetes Association (ADA) recommends a diet that consists of non-starchy vegetables, either fresh, frozen or canned.
Fresh
The ADA recommends a diet full of fresh vegetables. Fresh vegetables are ideal because they contain no added sodium, fat or sugar. Fresh vegetables such as spinach, carrots, broccoli and beans are highly recommended. Choosing a variety of colorful veggies -- like peppers, squash, carrots, beets and asparagus -- can be a good way to get a mix of antioxidant nutrients, the ADA adds.
Frozen
Frozen vegetables are acceptable for the diabetic diet, the ADA states, as long as they are not mixed or packaged with added salt (sodium), sugar, fat or preservatives. The ADA suggests you search for labels that have the words "low sodium" or "no added sodium" on the package. Also, be aware that frozen vegetables packed in sauces often contain sodium or sugar.
Canned
Canned vegetables can be a convenient option for diabetics. Many varieties of vegetables are available in cans, making them accessible and easy to prepare. As with frozen vegetables, reading the label is important. Find canned vegetables that are low in or free of sodium. Sodium can contribute to heart disease, the leading killer of diabetics. When consuming canned vegetables that have sodium, drain them and rinse them with water, then cook them in fresh, clean water. This will help remove significant amounts of sodium.
Starchy
You can eat starchy vegetables on a diabetic diet, but you should limit these because starchy vegetables contain significantly more carbohydrates than other vegetables. Starchy vegetables can be a great source of dietary fiber, vitamins and minerals. Most are low in fat, sugar or sodium. Nutrient-rich starchy vegetables include plantains, potatoes, pumpkins, acorn squash, parsnips, green peas, corn and butternut squash.
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