Can A Diabetic Eat Corn?
Are you a diabetic looking at corn and wondering if you could have it or not. Or because of its sweet taste, you restrict it in your diet. If you really have a taste for corn in any type, here’s good news for you. You can actually have your favorite food.
Yes, a diabetic can surely eat corn.
Corn is a rich source of energy, vitamins, minerals and fiber, and low in sodium and fat content.
The body of a person suffering from diabetes has an impaired ability to produce or use insulin, a hormone made in the pancreas that helps the sugar to be absorbed by the cells to be used as energy.
Corn surely has a lot of starch and starch is known to raise the blood glucose level, but if eaten in moderation it can be beneficial.
American diabetes association advises, it is important to keep a track of carbohydrates you eat in a day and set the meal plan accordingly.1
Medium size of cooked yellow corn provides 77 calories, 17.1 grams of carbohydrates, 2.4 grams of dietary fiber, 2.9 grams of sugar, and 2.5 grams of fiber, 2.9 grams of protein and 1.1 grams of fats. Corn also provides body vitamin A, vitamin B, vitamin C, potassium, magnesium, iron, and zinc.
Glycemic Index Of Corn
The glycemic index measures how carbohydrate-containing foods affect the blood glucose level.
Foods with glycemic index from 56-69 are medium glycemic foods.
Low glycemic foods have a score of less than 55. Foods with a high glycemic index (more than 70), cause an increase in the blood sugar level.
Corns have a glycemic index of 52.
Foods, having high glycemic index release glucose fast and low glycemic index foods release glucose slowly keeping the blood sugar level under control.
Having a glycemic index of 52 corns takes the position of foods that release glucose slowly thereby controlling the sugar level.
Benefits Of Eating Corn In A Diabetic
Also, a moderate intake of starch reduces glucose and insulin response. Consuming whole grain corn improves digestion. This lowers the risk of developing diabetes and obesity.
Fitting corn into a diabetic diet can be done by analyzing the meal plan. The meal plan should include carbohydrate foods such as fruits, cereals, yogurt, beans, and vegetables containing starch.
A half-cup of a serving of corn contains 15 grams of carbohydrate and the meal of people with diabetes should contain 45 to 60 grams of carbohydrate per meal. The meals should be planned in such a way that the carbohydrate intake does not exceed this range.
Knowledge of how carbohydrates raise blood glucose and impact diabetes management is very important. Following the dietary guideline plays a big role in managing diabetes.
Eating corn is beneficial and in spite of its carbohydrate level, it can be consumed by the diabetic keeping the total intake in the track. Also, not everyone with diabetes reacts in the same ways with food. Adjust the food intake according to your body needs.
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