Eating a variety of vegetables provides the body with essential vitamins, minerals, antioxidants, and other beneficial compounds that help to reduce the risk for chronic diseases such as heart disease and cancer.
Many non-starchy green leafy vegetables like spinach, kale and lettuce have very low GI values ranging from 0-15 on the scale; meaning they cause only small fluctuations in blood glucose levels.
When selecting starchy vegetable varieties such as boiled potato try to add proteins, fibres and fats that lower down on the GI scale.
In conclusion choosing wisely from both types starchy & non starchy veggetables helps ensure optimal nutrition and ultimately helping maintain healthy stable blood sugar levels over extended periods of time.
List of low GI and GL vegetables:
Brinjal
Broccoli
Cabbage
Cauliflower
Ladyfinger
Cucumber
Carrot
Tomato
Radish
Beetroot fresh
Turnip
Bitter gourd
Bottle gourd
Spinach
Lettuce
Green beans
Green peas
Onion
Mushroom
