In general, flours such as buckwheat flour, millet flour, corn flour, whole wheat flour, and oat flour are good choices for diabetic patients, but portion control is still required. A detailed analysis is as follows:
Buckwheat flour: Buckwheat is low in sugar and has a low glycemic index, making it very suitable for diabetics.
Millet flour: Millet flour is digested slowly, resulting in a gentle rise in blood glucose, which generally does not interfere with blood sugar control for diabetics. It can be eaten in moderation.
Corn flour: Corn flour contains carbohydrates, protein, and fat, which provide essential nutrients for diabetics. It is low in sugar and usually does not affect blood sugar control.
Whole wheat flour: Whole wheat flour is a natural source of soluble dietary fiber, which helps lower cholesterol and stabilize blood glucose.
Oat flour: Oat flour contains beta-glucan, which generally does not cause large blood sugar spikes.It is recommended that diabetic patients consult a doctor before eating and choose appropriate foods as advised.Avoid consuming large amounts of flour, as this is not conducive to blood sugar control.