Fall, is a rich golden fruit season. Fruit not only contains a lot of vitamins, pectin, cellulose and minerals, but also contains large amounts of water, both nutritious and delicious, but the diabetic patients how to eat fruit?

Fruit Property Information

We must first understand the properties of fruit, fruit is generally divided into cold, warm, gamping three categories. Cold fruit are oranges, bananas, Sydney, persimmon, watermelon and so on. Warm fruit with jujube, chestnut, peach, apricot, longan, litchi, grape, cherry, pomegranate, pineapple and so on. Gamping fruits such as plum, plum, coconut, loquat, hawthorn, apple and so on.

Familiar with the fruit sugar content

Prior to the selection of fruit, we must first understand the variety of fruit sugar content, fruit in general we will be divided into high, medium and low three grades. High-sugar fruits: bananas, grapes, lychees, sugar cane, longan, red dates, etc.; in the sugar fruits: apple, pear, orange, strawberry, peach, orange, kiwi, pineapple, plums, etc.; low-sugar fruits: watermelon, grapefruit, cucumber, tomato, cherry, lemon and so on. Easy to eat in diabetic patients, low-sugar fruits, difficult to eat high-sugar fruits.

Choose the timing of fruit

First, a good blood glucose control in their own circumstances in order to eat. Good blood glucose control standards are: postprandial blood glucose <11.1mmol / L, glycosylated hemoglobin 6.5% ~ 7.0%, blood glucose stability in the short term, no major fluctuations. Second, the time to eat fruit, preferably in between meals, hunger, or after physical activity.

Master the daily intake of fruit

Per 100 grams of fresh fruit and produce energy is about 20 ~ 100 kcal. Blood glucose control in patients with stable, around 150 grams a day to eat a low sugar content of fruit. To avoid a one-off blind diabetic patients to eat more volume of fruit. General Fasting blood sugar 8.3mmol / L the following selection of fruits and more secure.

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