Some vegetables are better for diabetics than others; fresh non-starchy vegetables, which exclude corn, potatoes and peas, or frozen or canned vegetables with low levels of sodium and sugar make the best choices. Although diabetics face restrictions in many food categories, they are encouraged to eat plenty of fresh vegetables, note experts at the American Diabetes Association. Vegetables contain high levels of nutrients, are low in calories and with the exception of starchy vegetables, have low carbohydrate levels.
With vegetables, like other foods, diabetics should strive for a certain amount each day. They should try to consume at least three to five servings daily, which equates to a 1/2 cup of cooked vegetables or vegetable juice, or 1 cup of raw vegetables, as stated by experts at the American Diabetes Association. These vegetables rank low on the glycemic index and generally provide around 5 grams of carbohydrates per serving, making their carbohydrate count insignificant.
Diabetics may enjoy vegetables of assorted colors and textures for variety. Popular vegetables include artichoke, asparagus, bok choy, cucumber, eggplant, mushrooms, radishes, Swiss chard, celery and turnips. Fresh vegetables, eaten raw or cooked without sauces or salt, make the best options. This includes lettuces, kale and other leafy green vegetables, along with low-sodium canned goods.