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All of the vegetables we’re about to cover are super duper good for diabetes.
They are low in carbohydrates, high in fiber, and full of vitamins, nutrients and compounds that are beneficial to your health.
If you can imagine an ‘all you can eat’ buffet of veggies, these are it!
If you’re hungry choose from this list of veggies anytime. Eat as much of them as you please because (for most people) these veggies won’t spike your blood sugar or cause any problems.
You certainly don’t have to starve yourself because you can eat these veggies 100% guilt free!
The ‘All You Can Eat’ Veggie Buffet Shortlist
- Arugula/ rocket
- Asparagus
- Bean sprouts
- Bok choy/ Chinese cabbage
- Broccoli
- Brussels sprouts
- Cabbage
- Cauliflower
- Celery
- Cucumber
- Green beans
- Kale
- Lettuce
- Peppers
- Parsley
- Rhubarb
- Spinach
- Swiss chard/ Silverbeet
- Tomato
- Zucchini
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Then read on below for nutrition details…
Vegetable List with Nutrition Details and Food Ideas
Nutrients do vary slightly for raw verse cooked but will generally be similar.
1. Arugula/ rocket
A spicy salad veggie, arugula (also known as rocket) is on the green leafy list of nutrient packed veggies.
Add to salads or top anything with this peppery greenery for that added tang.
Arugula/ Rocket (raw) 0.5 cup (10 g)
Nutrition Facts
Calories: 2 | Total Fat: 0.07 g | Sat Fat: 0.009 g | Poly: 0.032 g | Mono: 0.005 g | Total Carbs: 0.36 g | Fiber: 0.2 g | Net Carbs: 0.16 g | Protein: 0.26 g
Minerals
Calcium: 16 mg | Iron: 0.15 mg | Magnesium: 5 mg | Phosphorus: 5 mg | Potassium: 37 mg | Zinc: 0.05 mg
Vitamins
Vitamin C: 1.5 mg | Thiamin: 0.004 mg | Riboflavin: 0.009 mg | Niacin: 0.030 mg | Vit B6: 0.007 mg | Folate: 10 ug | Vit B12: 0 mg | Vit A: 237 IU | Vit E: 0.04 mg | Vit D: 0 IU | Vit K: 10.9 ug
2. Asparagus
Canned, lightly steamed or baked, asparagus can be eaten solo or added to salads, roast dinners, or stir fries.
Asparagus (cooked boiled) 0.5 cup (90 g)
Nutrition Facts
Calories: 20 | Total Fat: 0.20 g | Sat Fat: 0.043 g | Poly: 0.094 g | Mono: 0.000 g | Total Carbs: 3.70 g | Fiber: 1.8 g | Net Carbs: 1.9 g | Protein: 2.16 g
Minerals
Calcium: 21 mg | Iron: 0.82 mg | Magnesium: 13 mg | Phosphorus: 49 mg | Potassium: 202 mg | Zinc: 0.54 mg
Vitamins
Vitamin C: 6.9 mg | Thiamin: 0.146 mg | Riboflavin: 0.125 mg | Niacin: 0.976 mg | Vit B6: 0.071 mg | Folate: 134 ug | Vit B12: 0 mg | Vit A: 905 IU | Vit E: 1.35 mg | Vit D: 0 IU | Vit K: 45.5 ug
3. Bean sprouts
Whether it’s traditional bean sprouts or sprouts made from mung beans, lentils or other beans and seeds, sprouts are a living food that are jam packed with nutrition and can be added to the top of any dish.
Bean sprouts (raw) 0.5 cup (52 g)
Nutrition Facts
Calories: 35 | Total Fat: 0.36 g | Sat Fat: 0.044 g | Poly: 0.212 g | Mono: 0.027 g | Total Carbs: 6.79 g | Fiber: g | Net Carbs: 6.79 g | Protein: 3.20 g
Minerals
Calcium: 8 mg | Iron: 1.00 mg | Magnesium: 53 mg | Phosphorus: 52 mg | Potassium: 160 mg | Zinc: 0.46 mg
Vitamins
Vitamin C: 9.8 mg | Thiamin: 0.203 mg | Riboflavin: 0.112 mg | Niacin: 0.634 mg | Vit B6: 0.099 mg | Folate: 69 ug | Vit B12: 0 mg | Vit A: 2 IU | Vit E: mg | Vit D: 0 IU | Vit K: ug
4. Bell Peppers
Slice up raw pieces and chow straight down on them, they are sweet and juicy. Add them to salads, stir fries or snack boxes.
Bell Peppers (sweet red raw) 1 medium (119 g)
Nutrition Facts
Calories: 37 | Total Fat: 0.36 g | Sat Fat: 0.032 g | Poly: 0.083 g | Mono: 0.004 g | Total Carbs: 7.18 g | Fiber: 2.5 g | Net Carbs: 4.68 g | Protein: 1.18 g
Minerals
Calcium: 8 mg | Iron: 0.51 mg | Magnesium: 14 mg | Phosphorus: 31 mg | Potassium: 251 mg | Zinc: 0.30 mg
Vitamins
Vitamin C: 152.0 mg | Thiamin: 0.064 mg | Riboflavin: 0.101 mg | Niacin: 1.165 mg | Vit B6: 0.346 mg | Folate: 55 ug | Vit B12: 0 mg | Vit A: 3726 IU | Vit E: 1.88 mg | Vit D: 0 IU | Vit K: 5.8 ug
5. Bok Choy/ Chinese Cabbage
A big bowl of greens sauteed with some garlic and soy makes a great little side dish for any meal. Alternatively, add to soups or as a base for saucy meat dishes.
Bok Choy/Chinese Cabbage (109 g)
Nutrition Facts
Calories: 12 | Total Fat: 0.15 g | Sat Fat: 0.033g | Poly: 0.055 g | Mono: 0.017 g | Total Carbs: 2.45 g | Fiber: 0.9 g | Net Carbs: 1.55 g | Protein: 0.91 g
Minerals
Calcium: 59 mg | Iron: 0.24 mg | Magnesium: 10 mg | Phosphorus: 22 mg | Potassium: 181 mg | Zinc: 0.17 mg
Vitamins
Vitamin C: 20.5 mg | Thiamin: 0.030 mg | Riboflavin: 0.038 mg | Niacin: 0.304 mg | Vit B6: 0.176 mg | Folate: 60 ug | Vit B12: 0 mg | Vit A: 242 IU | Vit E: 0.09 mg | Vit D: 0 IU | Vit K: 32.6 ug
6. Broccoli
Steam them up and dip in hummus, mayonnaise or Aioli for a simple snack. Add to stir fries or soups.
Broccoli 0.5 cup (78 g)
Nutrition Facts
Calories: 27 | Total Fat: 0.32 g | Sat Fat: 0.058 g | Poly: 0.133 g | Mono: 0.031 g | Total Carbs: 5.60 g | Fiber: 2.6 g | Net Carbs: 3 g | Protein: 1.86 g
Minerals
Calcium: 31 mg | Iron: 0.52 mg | Magnesium: 16 mg | Phosphorus: 52 mg | Potassium: 229 mg | Zinc: 0.35 mg
Vitamins
Vitamin C: 50.6 mg | Thiamin: 0.049 mg | Riboflavin: 0.096 mg | Niacin: 0.431 mg | Vit B6: 0.156 mg | Folate: 84 ug | Vit B12: 0 mg | Vit A: 1207 IU | Vit E: 1.13 mg | Vit D: 0 IU | Vit K: 110.1 ug
7. Brussels Sprouts
If you’ve never baked Brussels sprouts it’s about time you did! They are simply awesome this way – tender and tasty.
Brussels Sprouts 0.5 cup (78 g)
Nutrition Facts
Calories: 14 | Total Fat: 0.28 g | Sat Fat: 0.043 g | Poly: 0.135 g | Mono: 0.020 g | Total Carbs: 2.55 g | Fiber: 1.4 g | Net Carbs: 1.15 g | Protein: 1.14 g
Minerals
Calcium: 10 mg | Iron: 0.20 mg | Magnesium: 6 mg | Phosphorus: 20 mg | Potassium: 88 mg | Zinc: 0.11 mg
Vitamins
Vitamin C: 27.5 mg | Thiamin: 0.026 mg | Riboflavin: 0.032 mg | Niacin: 0.254 mg | Vit B6: 0.107 mg | Folate: 27 ug | Vit B12: 0 mg | Vit A: 7 IU | Vit E: 0.04 mg | Vit D: 0 IU | Vit K: 8.6 ug
8. Cabbage
Shred it up and put in salads or as a pasta/ noodle alternative.
Cabbage (89 g)
Nutrition Facts
Calories: 22 | Total Fat: 0.09 g | Sat Fat: 0.030 g | Poly: 0.015 g | Mono: 0.015 g | Total Carbs: 5.16 g | Fiber: 2.2 g | Net Carbs: 2.96 g | Protein: 1.14 g
Minerals
Calcium: 36 mg | Iron: 0.42 mg | Magnesium: 11 mg | Phosphorus: 23 mg | Potassium: 151 mg | Zinc: 0.16 mg
Vitamins
Vitamin C: 32.6 mg | Thiamin: 0.054 mg | Riboflavin: 0.036 mg | Niacin: 0.208 mg | Vit B6: 0.110 mg | Folate: 38 ug | Vit B12: 0 mg | Vit A: 87 IU | Vit E: 0.13 mg | Vit D: 0 IU | Vit K: 67.6 ug
9. Cauliflower
Whip up some cauliflower rice, eat it raw or steamed, or bake it with a roast dinner.
Cauliflower 0.5 cup (62 g)
Nutrition Facts
Calories: 28 | Total Fat: 0.39 g | Sat Fat: 0.080 g | Poly: 0.199 g | Mono: 0.030 g | Total Carbs: 5.54 g | Fiber: 2.0 g | Net Carbs: 3.54 g | Protein: 1.99 g
Minerals
Calcium: 28 mg | Iron: 0.94 mg | Magnesium: 16 mg | Phosphorus: 44 mg | Potassium: 247 mg | Zinc: 0.26 mg
Vitamins
Vitamin C: 48.4 mg | Thiamin: 0.083 mg | Riboflavin: 0.062 mg | Niacin: 0.473 mg | Vit B6: 0.139 mg | Folate: 47 ug | Vit B12: 0 mg | Vit A: 604 IU | Vit E: 0.34 mg | Vit D: 0 IU | Vit K: 109.4 ug
10. Celery
Keep a stack of sticks on hand to dip in mayo, pesto, hummus, or spread with peanut butter.
Celery 1 stalk 0.5 cup (74 g)
Nutrition Facts
Calories: 14 | Total Fat: 0.12 g | Sat Fat: 0.030 g | Poly: 0.056 g | Mono: 0.022 g | Total Carbs: 3.00 g | Fiber: 1.2 g | Net Carbs: 1.8 g | Protein: 0.62 g
Minerals
Calcium: 32 mg | Iron: 0.32 mg | Magnesium: 9 mg | Phosphorus: 19 mg | Potassium: 213 mg | Zinc: 0.11 mg
Vitamins
Vitamin C: 4.6 mg | Thiamin: 0.017 mg | Riboflavin: 0.053 mg | Niacin: 0.279 mg | Vit B6: 0.064 mg | Folate: 25 ug | Vit B12: 0 mg | Vit A: 391 IU | Vit E: 0.26 mg | Vit D: 0 IU | Vit K: 28.4 ug
11. Cucumber
Cut up rounds and use as a cracker replacement. Slice up for salads or just grab one whole and chow down.
Cucumber 0.5 cup (52 g)
Nutrition Facts
Calories: 8 | Total Fat: 0.06 g | Sat Fat: 0.019 g | Poly: 0.017 g | Mono: 0.003 g | Total Carbs: 1.89 g | Fiber: 0.3 g | Net Carbs: 1.59 g | Protein: 0.34 g
Minerals
Calcium: 8 mg | Iron: 0.15 mg | Magnesium: 7 mg | Phosphorus: 12 mg | Potassium: 76 mg | Zinc: 0.10 mg
Vitamins
Vitamin C: 1.5 mg | Thiamin: 0.014 mg | Riboflavin: 0.017 mg | Niacin: 0.051 mg | Vit B6: 0.021 mg | Folate: 4 ug | Vit B12: 0 mg | Vit A: 55 IU | Vit E: 0.02 mg | Vit D: 0 IU | Vit K: 8.5 ug
12. Green beans
Great to crunch on raw as a snack or as a side dish with butter or Parmesan cheese. Or put in stir fries, soups and stews.
Green beans snap (raw) 0.5 cup (50 g)
Nutrition Facts
Calories: 16 | Total Fat: 0.11 g | Sat Fat: 0.025 g | Poly: 0.056 g | Mono: 0.005 g | Total Carbs: 3.48 g | Fiber: 1.4 g | Net Carbs: 2.08 g | Protein: 0.92 g
Minerals
Calcium: 18 mg | Iron: 0.52 mg | Magnesium: 12 mg | Phosphorus: 19 mg | Potassium: 106 mg | Zinc: 0.12 mg
Vitamins
Vitamin C: 6.1 mg | Thiamin: 0.041 mg | Riboflavin: 0.052 mg | Niacin: 0.367 mg | Vit B6: 0.070 mg | Folate: 16 ug | Vit B12: 0 mg | Vit A: 345 IU | Vit E: 0.20 mg | Vit D: 0 IU | Vit K: 7.2 ug
13. Kale
Coat the kale leaves in some olive oil and place in the oven to make crunchy kale chips. Slice up and massage with oil and lemon then eat it raw in a salad. Or place some in stir fries and soups.
Kale (16 g)
Nutrition Facts
Calories: 8| Total Fat: 0.15 g | Sat Fat: 0.015 g | Poly: 0.054 g | Mono: 0.008 g | Total Carbs: 3.48 g | Fiber: 1.4 g | Net Carbs: 2.08 g | Protein: 0.92 g
Minerals
Calcium: 18 mg | Iron: 0.52 mg | Magnesium: 12 mg | Phosphorus: 19 mg | Potassium: 106 mg | Zinc: 0.12 mg
Vitamins
Vitamin C: 6.1 mg | Thiamin: 0.041 mg | Riboflavin: 0.052 mg | Niacin: 0.367 mg | Vit B6: 0.070 mg | Folate: 16 ug | Vit B12: 0 mg | Vit A: 345 IU | Vit E: 0.20 mg | Vit D: 0 IU | Vit K: 7.2 ug
14. Lettuce
All kinds of lettuce are perfect for salads or take some leaves and put ham, cheese and avocado inside to make a little wrap to snack on.
Lettuce (72 g)
Nutrition Facts
Calories: 10 | Total Fat: 0.10 g | Sat Fat: 0.013 g | Poly: 0.053 g | Mono: 0.004 g | Total Carbs: 2.14 g | Fiber: 0.9 g | Net Carbs: 1.24 g | Protein: 0.65 g
Minerals
Calcium: 13 mg | Iron: 0.30 mg | Magnesium: 5 mg | Phosphorus: 14 mg | Potassium: 102 mg | Zinc: 0.11 mg
Vitamins
Vitamin C: 2.0 mg | Thiamin: 0.030 mg | Riboflavin: 0.018 mg | Niacin: 0.089 mg | Vit B6: 0.030 mg | Folate: 21 ug | Vit B12: 0 mg | Vit A: 361 IU | Vit E: 0.13 mg | Vit D: 0 IU | Vit K: 17.4 ug
15. Parsley
Chop up parsley into salads, munch on a little of it raw, make a tabbouleh replacing the couscous for cauliflower rice.
Parsley 0.5 cup (30 g)
Nutrition Facts
Calories: 11 | Total Fat: 0.24 g | Sat Fat: 0.040 g | Poly: 0.037 g | Mono: 0.088 g | Total Carbs: 1.90 g | Fiber: 1.0 g | Net Carbs: 0.9 g | Protein: 0.89 g
Minerals
Calcium: 41 mg | Iron: 1.86 mg | Magnesium: 15 mg | Phosphorus: 18 mg | Potassium: 91 mg | Zinc: 0.16 mg
Vitamins
Vitamin C: 39.9 mg | Thiamin: 0.026 mg | Riboflavin: 0.029 mg | Niacin: 0.394 mg | Vit B6: 0.027 mg | Folate: 46 ug | Vit B12: 0 mg | Vit A: 2527 IU | Vit E: 0.22 mg | Vit D: 0 IU | Vit K: 492.0 ug
16. Rhubarb
Perfect for sweet or savory dishes. Make a strawberry rhubarb crumble (recipe coming soon), add to stir fries or bakes.
Rhubarb (raw) 0.5 cup (61 g)
Nutrition Facts
Calories: 13 | Total Fat: 0.12 g | Sat Fat: 0.032 g | Poly: 0.060 g | Mono: 0.024 g | Total Carbs: 2.77 g | Fiber: 1.1 g | Net Carbs: 1.67 g | Protein: 0.55 g
Minerals
Calcium: 52 mg | Iron: 0.13 mg | Magnesium: 7 mg | Phosphorus: 9 mg | Potassium: 176 mg | Zinc: 0.06 mg
Vitamins
Vitamin C: 4.9 mg | Thiamin: 0.012 mg | Riboflavin: 0.018 mg | Niacin: 0.183 mg | Vit B6: 0.015 mg | Folate: 4 ug | Vit B12: 0 mg | Vit A: 62 IU | Vit E: 0.16 mg | Vit D: 0 IU | Vit K: 17.9 ug
17. Spinach
Add spinach to everything, it’s that kind of veggie. Mature spinach, baby spinach, it’s all super healthy and work well in everything.
Spinach (30 g)
Nutrition Facts
Calories: 7 | Total Fat: 0.12 g | Sat Fat: 0.019 g | Poly: 0.050 g | Mono: 0.003 g | Total Carbs: 1.09 g | Fiber: 0.7 g | Net Carbs: 0.39 g | Protein: 0.83 g
Minerals
Calcium: 30 mg | Iron: 0.81 mg | Magnesium: 24 mg | Phosphorus: 15 mg | Potassium: 167 mg | Zinc: 0.16 mg
Vitamins
Vitamin C: 8.4 mg | Thiamin: 0.023 mg | Riboflavin: 0.057 mg | Niacin: 0.217 mg | Vit B6: 0.058 mg | Folate: 58 ug | Vit B12: 0 mg | Vit A: 2813 IU | Vit E: 0.61 mg | Vit D: 0 IU | Vit K: 144.9 ug
18. Sugar snap peas
Great raw as a crunchy snack, throw in salads, soups or stir fries.
Sugar snap peas (snow peas) raw (50 g)
Nutrition Facts
Calories: 16 | Total Fat: 0.11 g | Sat Fat: 0.025 g | Poly: 0.056 g | Mono: 0.005 g | Total Carbs: 3.48 g | Fiber: 1.4 g | Net Carbs: 2.08 g | Protein: 0.92 g
Minerals
Calcium: 30 mg | Iron: 0.81 mg | Magnesium: 24 mg | Phosphorus: 15 mg | Potassium: 167 mg | Zinc: 0.16 mg
Vitamins
Vitamin C: 18 mg | Thiamin: 0.041 mg | Riboflavin: 0.052 mg | Niacin: 0.367 mg | Vit B6: 0.070 mg | Folate: 16 ug | Vit B12: 0 mg | Vit A: 345 IU | Vit E: 0.20 mg | Vit D: 0 IU | Vit K: 7.2 ug
19. Tomato
Top your cucumber rounds with some sliced tomato. Eat cherry tomatoes raw as a snack or dipped in some guacamole. Add diced tomato to stir fries, soups or stews or a delicious veggie bake.
Tomato 0.5 cup (chopped or sliced) (90 g)
Nutrition Facts
Calories: 16 | Total Fat: 0.18 g | Sat Fat: 0.025 g | Poly: 0.075 g | Mono: 0.028 g | Total Carbs: 3.50 g | Fiber: 1.1 g | Net Carbs: 2.4 g | Protein: 0.79 g
Minerals
Calcium: 9 mg | Iron: 0.24 mg | Magnesium: 10 mg | Phosphorus: 22 mg | Potassium: 213 mg | Zinc: 0.15 mg
Vitamins
Vitamin C: 12.3 mg | Thiamin: 0.033 mg | Riboflavin: 0.017 mg | Niacin: 0.535 mg | Vit B6: 0.072 mg | Folate: 14 ug | Vit B12: 0 mg | Vit A: 750 IU | Vit E: 0.49 mg | Vit D: 0 IU | Vit K: 7.1 ug
20. Zucchini
Perfect for making zucchini noodles as a replacement for pasta. Slice into lengths and top with ham and cheese for a grilled zucchini pizza. Grate into salads, chop for stir fries or soups, or dice into big chunks for baking.
Zucchini (Squash) 0.5 cup (62g )
Nutrition Facts
Calories: 11 | Total Fat: 0.20 g | Sat Fat: 0.052 g | Poly: 0.056 g | Mono: 0.007 g | Total Carbs: 1.93 g | Fiber: 0.6 g | Net Carbs: 1.33 g | Protein: 0.75 g
Minerals
Calcium: 10 mg | Iron: 0.23 mg | Magnesium: 11 mg | Phosphorus: 24 mg | Potassium: 162 mg | Zinc: 0.20 mg
Vitamins
Vitamin C: 11.1 mg | Thiamin: 0.028 mg | Riboflavin: 0.058 mg | Niacin: 0.280 mg | Vit B6: 0.101 mg | Folate: 15 ug | Vit B12: 0 mg | Vit A: 124 IU | Vit E: 0.07 mg | Vit D: 0 IU | Vit K: 2.7 ug
There are lots of different things you can eat that don’t affect your blood glucose. Add all the ingredients in this list to a salad, make a green stir fry, dice some tomatoes and bell pepper to add to the stir fry, make a raw snack box of some of these veggies that you can grab when you’re hungry.
Sure they are not chips or a granola bar, but you’ll be surprised how you can get used to crunching on some green beans or snap peas and enjoy them just as thoroughly as chips. :)
Choose from this huge smorgasbord of vegetables good for diabetes and you can munch away all day long – all the while knowing your keeping your health in check!
Please share, pin, or tweet this post. :)
PJ
Awesome! This helps a great deal to know what I can eat that will keep my sugar at bay👍🤞
Sherry
I really think veggies are the key. I just didn’t know how to include more of them. Your recipes are a great help.
Jedha: Nutritionist (MNutr)
They certainly are Sherry and we get that comment often. There are lots of ways to eat them, you just need to know how to include them in tasty and enjoyable ways, not just as boring steamed veg!
Barb
What about carrots? I can eat a pound of baby carrots in 1 sitting.
Emily - Dietitian (MS, RD)
Although a bit higher in carbs than some other vegetables, carrots are fine to consume on a low carb diet. A cup of carrots has about 12g carbs and lots of fiber and other nutrients. (A full pound would contain 45g carbs – so this may not be the most desirable!) Find more about carrots here.
Shelley Moore
Excellent info, thank you!
Are pickles guilt free, too?
Dr Jedha - Nutritionist (PhD)
Most pickles can also be eaten freely Shelley, just check the nutrition facts for added sugar and carb counts. Generally they are very low in both.
Bob
Been eating most of the veggies and they have helped keep me full, and help lower my blood sugar. I make sage chips . . . fresh sage leaves, fried in hot oil olive and sprinkled with sea salt. . they are great although if you are not a fan of sage they can be overpowering. . .
Susan Grote
Hello!
Can a diabetic eat pickled asparagus and pickled beets?
Jedha: Nutritionist (MNutr)
Yes!
grahame pike
I have a lot of family members with diabetes Type II and while I keep telling them that they should change their heavy meat-eating diet for one that will provide them with more vegetables, most fall on deaf ears. Thankfully, I have been a vegetarian for over 45 years and loving every moment of it.
Malorie: Dietitian (MS, RD, CLT)
Hi Grahame,
Glad things are working out for you!
Diane Yakiwchuk
I just read your post on veggies and I’m wondering about carrots as they aren’t mentioned as good or bad.
Malorie: Dietitian (MS, RD, CLT)
Hi Diane,
Great question! I consider carrots in the moderate carb category when it comes to vegetables. One cup of carrot slices contains about 11.4 grams of carbs and 3.4 grams of fiber.
Ella George
Ella BS morning day 9. was 174. BF after BF 216 lunch after 234 still keeping it real.an monitoring how and what i eat at restaurants.am still excited. and glad to be a member with Dmp thanks again
Sheila
I have not truly followed perfect eating for years now my a1c is 9.1 where 6 months ago it was 7.4…new doc ordered Jardiance hope it has no side effects like metformin…today will be 1st day taking it. Stress has not helped.
Leslie
I’ve been a type 2 diabetic for 10 years. Metformin ruined my life, I could never get out of the bathroom. Ugh! I found a supplement called Berberine. I’ve been in it for 1 year and stopped the Metformin. My blood work was great! A1C down, triglycerides down over 100 pts, cholesterol down. Just a suggestion over harsh medication
Dr Jedha - Nutritionist (PhD)
That’s horrible Leslie and a common issue. Berberine is a great substitute. We have some comprehensive info on Berberine here.
Eleanor Vera
Hi ~ Was Just diagnosed and found your site. Two quick tips I learned years ago through a diet program that may help others with Diabetes #1 – Sprinkle your salad with a nice amount of fresh lemon or lime juice & then put a tsp or two of your favorite salad dressing on it. This will give you the taste without all the calories and other harmful ingredients. #2 – Use Bean Sprouts instead of pasta. Steam them for a minute or so ( depends on your taste ) & put whatever sauce + meatballs, shrimp, etc. you want on them. They are a good substitute for pasta without the carbs.
Emily - Dietitian (MS, RD)
LOVE the bean sprout idea, Eleanor! Citrus juice is a great way to flavor foods, maybe try making your own salad dressing with that as the base; then you won’t be adding any of the processed stuff. Here is a nice mustard dressing recipe as another option to try.
Grace
I am learning…was diagnosed in late Spring and my average is 6.7. I am waiting for surgery and it will depend upon my next A1C. Sure hope it will be good. My fasting B.S. is usually between 5.9 and 6.7.. i really need to get it down some more.
Melaney
I have been a diabetic for years but didn’t take care of it even after losing my legs in a double amputations. I look forward to following you.
Jedha
Sorry to hear this Melaney. As you know yourself, the consequences of not controlling diabetes can be severe. Hopefully you can avoid further complications by taking better care of yourself now. All the best :)
DevAn
Hi I’m DevAn and I must applaud you for all your advice on nutrition for diabetics. I am pre diabetic and coming along fine. Just needed to read more on your amazing site and information on best vegetables. My doctor had me on metaformin and that sent my numbers crazy. I could never understand that. So I am taking diamicron 60mg once a day. Remarkable improvement….it was like magic. I am also wanna have a healthy diet and I am so happy to have found your site. Vegetables are great and so many ways to prepare them…you never get bored having them over and over.
Keep up the great work Jedha.
Emily - Dietitian (MS, RD)
Vegetables are fantastic!
Brewster
Hey I love veggies and most of those listed are on our list of fave’s. I use a bit of Becel low fat or olive oil and usually a bit of garlic or parm’ on them. And as I’ve said before spaghetti squash and zucchini noodles.
Last night dinner was a hamburger, no bread bun for me, I used lettuce.
Now yesterday morning I was 5.1 on my Accu-Chek, had my meds and went for blood work at the Lab. They came in at 5.6 an hour later.
They also say the range is 3-6. The UK, US, and Canadian Diabetic Associations say 4-7 and my doc agrees with them.
I’m going somewhere else the next time
Jedha
Glad you love your veggies Brewster, they are the best. Good to see you’re keeping your numbers well in check, great work!
And hey, doctors work for us so feel free to shop around :)
GINA LORENZO
I HAVE BEEN TRYING TO EAT WELL SINCE I GOT YOUR RECIPES AND I LOST 11 POUNDS PLUS MY DIABETES HAVE IMPROVED A LOT. THANKS FOR ALL YOUR RECIPES AND COMMENTS. I REALLY APPRECIATE IT! GINA
Jedha
AWESOME GINA!!!
Thanks for sharing your results. Keep on going, you can only feel better and better :)
Sherry
thanks so much for the list. My husband is type II and I am borderline. These are really great veggies to snack on.
Jedha
You’re welcome Sherry, glad you found it helpful and happy eating :)
beverly cutrone
Thank you for all your help and info. I have been following your diet plan since Jan 9, the day after I found out I was a diabetic. I feel great, I’ve lost 24 pounds, and the inflammation in my hips and back has decreased. Your web site gave me so much helpful information, more than my doctor gave me.
Jedha
Thanks for saying so Beverly, that’s awesome news. Glad to hear you’ve had such great results so far, well done!! :)
Brewster
Wow, I lost just under 20 since last Sept when I was diagnosed, diet, daily workouts at the gym and those little white Metformin pills are doing their job. Not bad for a guy whose had two open heart op’s and a stroke
Jedha
Awesome Brewster, so great to have motivated folks like you around :)