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Fruits for diabetics: which are yes and which are not?
Fruits for diabetics are a common reason for consultation in the nutritional field in these patients. Yes, when your condition becomes long-standing, the following question tends to arise: “Doc… and what can I eat?”
Although it may seem like a superficial issue, the truth is that it has a whole scientific and medical basis behind it. That is why you should educate yourself on the subject and carry out a good diet.
Which fruit for diabetics is the best?
Normally, both the patient and relatives consult for help about which fruit for diabetics is the best. However, there is no openly one that sets the standard, or that is preferred.
In fact, fruits may continue to be a common food in the diet for diabetes mellitus. Although they are very careful, the expert opinion of the nutritionist can moderate their consumption towards a safe form.
Even so, if what is needed is a menu of options, it is possible to discern fruits for diabetics with a high nutritional value. Among many, the following stand out:
Orange
The orange is a fruit classified as citrus and a decreased percentage of carbohydrates. In that sense, its dietary information establishes that it barely has 12 g of said nutrient per 100 grams.
By managing a low rate of carbohydrates (sugars), glycemia (blood sugar level) will not change too much. In turn, a moderate or staggered consumption will further reduce the chances of a metabolic imbalance.
On the other hand, the orange is one of the main fruit carriers of vitamin C. According to its nutritional data, it provides up to 53 mg of said vitamin complex per 100 grams.
Apple
The apple works as a fruit for diabetics of a high caliber. Above all, you can prioritize the consumption or purchase of the one with the green skin as such.
Broadly speaking, it is a fruit with a glycemic index that ranges between 30 to 50 percent. Based on this data, then it is considered optimal for consumption by diabetics, without any problem.
On the other hand, the apple is an open source of vitamins and minerals, as well as antioxidant properties. In this way, the nutritional quality of the diabetic patient is improved in the short or long term.
Cambur, banana, banana or plantain
The cambur, banana or plantain is one of the most consumed fruits in tropical or Latin American countries. Regardless of the name given by region, it is clear that its nutritional and energy value is transcendental.
However, it is a fruit with a high value of carbohydrates per 100 grams. Being specific, it provides between 23 to 25 g of this nutrient included in the aforementioned figure.
Fortunately, with a proper dietary plan and moderate portions, it is completely safe for diabetics. It is even one of the fruits with a high energy, caloric, electrolyte and vitamin content in the global market.
Other types of fruits for diabetics
Both the orange, the apple and the banana are fruits of the first hierarchy for the diabetic diet. However, this does not mean that there is not a subgroup that can be exploited.
For practical purposes, blueberry, plum, kiwi, strawberry, tangerine or peach are also recommended. Basically, look for those with a high content of vitamin C and, therefore, that are citrus.
As long as the patient is under medical and nutritional control, no diabetic fruit should cause an imbalance. Given this, it is essential to establish a follow-up of the disease and focus on what the professionals suggest.
What fruits can not eat diabetics?
Just as there is a question about which fruit is best for diabetics, there is also the opposite question. Therefore, it is a priority to keep that in mind.
The fruits with the highest content of carbohydrates and, therefore, of sugar, are melon, papaya (papaya) and grapes. Together with them, other common ones such as watermelon and figs are mentioned.
On the other hand, it is not advisable to go to fruits that come canned. The reason is that they are embalmed in starches or other complex carbohydrates that can alter glycemia.
As a last tip, it is preferable to consume whole fruit than juice. When the fruit is shaken or liquefied, its intrinsic components are split, precipitating glucose. Furthermore, the tendency to add exogenous sugar can cause a significant metabolic imbalance.
