Baked vs Fried Sweet Potatoes: Know Which Cooking Method is Healthier for Diabetic Patients

Diabetic patients need to take more precautions as they have to maintain their sugar levels daily. The diet they follow is highly important. Therefore, tracking the daily meals they have, helps them to balance the diet and take the necessary precautions.

Sweet potatoes are also good for diabetic patients. When consumed in moderation, sweet potatoes are a healthy, low glycemic index (GI) food choice for diabetics. When cooked, they have a GI between 44 and 50, which means they release sugar into the bloodstream more slowly than white potatoes, resulting in a consistent energy source. They have vitamins that contribute to general health and a high fiber content that aids in blood sugar control.

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Know Which Cooking Method is Healthier for Diabetic Patients: 

Baked Sweet Potatoes, Superior Choice: Frying is less healthy than baking, particularly when utilizing skin, since it does not introduce more fat. But compared to boiling, baking and roasting considerably raises the GI up to 94 because the high heat breaks down starches into sugar.

Fried Sweet Potatoes, The Less Desirable Option: The GI is raised by frying and harmful, high calorie fats are added. Foods that are deep fried are not a good choice for diabetics since they can cause dramatic increases in blood glucose levels.

The Most Effective Approach is Boiling: Boiling is seen as the healthiest method since it yields a lower GI between 44 and 61 than baking does. Compared to other methods of preservation, boiling produces more resistant starch, which helps regulate blood glucose levels.

(Disclaimer: Given the input is on an information basis, please seek professional advice.)