Fruit in The Diet of Diabetics

Fruits provide us with a significant amount of vitamins throughout the year when consumed regularly from all varieties. Of course, diabetics are not forbidden to eat fruits, just knowing when and how much they can consume.

Fruits provide us with a significant amount of vitamins throughout the year when consumed regularly from all varieties. Of course, diabetics are not forbidden to eat fruits, just knowing when and how much they can consume. Their glycemic index is usually low (except for grapes, bananas and high water melons), so fructose, or fruit sugar, is slower to absorb and is therefore called dietary sugar.

Often, GPs give their patients a kilo of what is available in the pharmacy, which they can use for cooking and baking, but it is not advisable to consume it in larger quantities because it has the same carbohydrate content as other sugars and even raises triglyceride levels.


Fruits, because they contain a lot of plant fiber, can lower blood cholesterol. Apples, lemons, gooseberries, strawberries, grapefruit, pears, raspberries, cherries, oranges and currants are most recommended. Cholesterol is also lowered by rose hips (almonds), almonds, hazelnuts and true lace syrup. They are also available for diabetics and dieters with a magnesium content of 300 mg / 100 g.

Their high content of plant fibers not only reduces high cholesterol levels, but also prevents colonic diseases through their beneficial effect on bowel movement. However, if you develop symptoms of a low-fiber diet, constipation may be resolved by consuming the following fruits: raspberries, currants, pears, plums, sour cherries, apples, gooseberries, strawberries (of course, using only 10-20 dkg at a time).

Some fruits (berries) have a radical effect due to their high antioxidant content, thus preventing harmful oxidation processes, which can lead to, for example, cancerous diseases.

Nutrient content of juicy fruits:

Its proteins do not contain essential amino acids, so they are not complete.

Their carbohydrate content can vary from 2 to 24 grams per 100 grams. Dried fruits have a much higher 60-65 grams of carbohydrates per 100 grams.

They have no fat content. They are well suited for dieting.

The members of the Vitamin C and Vitamin B groups and the carotene content are the most typical in fruits, typically containing potassium, calcium, magnesium, phosphorus, iron and some trace elements.

Nutrient content of nuts:

Its proteins are also incomplete, but their nitrogen content is higher than in juicy variants.

Their fat content is by no means negligible, 50-60%.

The most representative of the vitamins are vitamins B1, B2, and E. Dry nuts are varieties rich in minerals (potassium, calcium, magnesium, phosphorus, zinc, manganese, iron).

Consumption:  It is recommended to consume most of the vitamins and minerals when cooked. Consuming juicy fruits contributes to our daily fluid intake.

Grouping of fruits for Diabetes Diet

pome Apple, Quince, Birskörte, Pear Neapole
Stone fruit Cherry, Apricot, Cherry, Peach, Plum
Soft fruits Blueberries, Berries, Rosehips, Gooseberries, Mulberries, Blackthorn, Raspberries, Currants, Strawberries, Blackberries, Grapes
Dry fruit nuts Walnut, Chestnut, Cashew, Almond, Hazelnut, Paradise, Pistachio, Soul
Citrus fruits Pineapple, Avocado, Banana, Lemon, Date, Fig, Pomegranate, Grapefruit, Carambola, Kiwi, Coconut, Mandarin, Mango, Orange

There are always questions about fruit: does fruit juice raise blood glucose faster than a slice of fruit? Should I avoid eating fruit in the morning when my blood glucose levels are higher than at other times of the day? Is it recommended to eat fruit during meals? Carbohydrate, whether in rice, potatoes or fruit juice, raises blood sugar levels to about the same degree. Generally speaking, the same amount of carbohydrates (eg 15 g) – half a glass of grapefruit juice or 4 slices of toast – raises blood glucose levels to the same extent and at a rate.

However, there are many other factors that can make a difference depending on whether you are eating a high fat meal or drinking a glass of juice on an empty stomach, how high your blood sugar is, whether you are eating fresh fruit or steamed, and what type of diabetes treatment we get etc.

This is compounded by the individual differences specific to each individual. Based on this,  everyone should experience the effects of fruit consumption on their own organization.  Does eating fruit in the morning make it difficult to maintain your blood sugar throughout the day? Is there any fruit that raises our blood glucose to the sky? Does the fruit you eat for a snack provide enough carbs until dinner? Use our blood glucose meter to answer your questions!

We eat fruits every day, as they provide our body with vitamins, minerals and fiber.  Let’s be honest with ourselves regarding the amount of each meal. We don’t even notice and have already eaten a few extra glasses of fruit juice or eaten a sizable fruit in one meal, even though it should have been distributed at least two times. In order to monitor your body’s response to fruit intake, accurately measure the fruit and then measure your blood glucose level within 1.5 hours and two hours after consuming it.

Here are some simple ideas to increase your fruit consumption:

  • Place some slices of banana or apricots on the muesli.
  • Cut fresh fruit every morning and fill it with a plastic box. For main meals, let us eat 1-2 slices of it, and for snacks, pour sugar-free natural yogurt on top (so we also increase our calcium intake a bit).
  • Every day, bring some grain fruits with you and eat them after lunch, have a snack or use it to relieve your hunger on the way home.
  • Always have at your fingertips dried fruits – figs, raisins, peaches, pears, plums – that can instantly replenish your energy during a long hike or bike ride.
  • Sprinkle raisins, a few slices of apples, dried apricots or pineapple pieces on our salad.
  • Fruit-based milk drinks are rich in energy, healthy and rich in vitamins. Not only is it good after exercising, but it can be useful and nutritious with a glass in the morning or during the day. They can be prepared simply by mixing the fruit, grating it or breaking it with a fork, adding milk, natural yoghurt – possibly sugar-free ice cream – and eating it.
  • Always keep canned or glassy fruits in your pantry to complement your meal – pork chop with apple sauce or poultry with cranberry sauce for a truly gastronomic experience.
  • Mix fruit with vegetables – pineapple pieces for cabbage salad, raisins for carrot salad, and we will be surprised to find a few simple changes to eat healthier!
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