Legumes are often referred to as “sugar absorbers” due to their high fiber content, which slows glucose absorption and limits insulin spikes. This property makes them essential in the diet of diabetics.

In addition to regulating blood sugar levels, legumes are rich in vitamins and minerals: B vitamins, potassium, selenium, magnesium, calcium and iron.

Magnesium contributes to the proper functioning of muscles, the nervous system and maintaining normal blood pressure, while iron is involved in oxygen transport and cell growth.

Useful properties of legumes

Legumes come in a variety of shapes, colors and flavors: beans, chickpeas, lentils, peas.

They can be eaten fresh, dried, canned or frozen and go perfectly with almost any dish, from breakfast to dinner.

Nutritionists recommend eating about three bowls of beans a week.

This simple rule helps maintain the health of your heart and blood vessels, as well as stabilize blood sugar levels.
Other vegetables beneficial for diabetics

Legumes are not the only foods that help control high blood sugar levels.

Other vegetables help keep it at normal levels:

Broccoli – contains chromium, which regulates sugar levels; is high in fiber and low in carbohydrates.