Poha or flattened rice is often considered a better alternative to plain white rice for individuals with diabetes. Here's why:

1. Lower Glycemic Index (GI)

The glycemic index of poha ranges from 38-64, making its GI score lesser than other types of rice. The starch granules of poha are less refined than those found in white or brown, hence it is less likely to cause sugar spikes.

2. Rich in Fibre

Poha retains the outer bran layer of rice, which is a good source of dietary fibre. Fibre is essential for slowing down the digestion and absorption of carbohydrates, preventing rapid spikes in blood sugar. A diet high in fibre is associated with improved blood sugar control and overall better health.

3. Nutrient Content

Poha retains more nutrients compared to white rice because it undergoes minimal processing. It contains vitamins, minerals, and antioxidants that contribute to overall health. The presence of these nutrients can make it a more nutritious choice for individuals with diabetes.

4. Lighter and Easily Digestible

Poha is lighter and easier to digest than some varieties of rice. Its preparation involves soaking and minimal cooking, making it suitable for those who may have digestive concerns or prefer a lighter meal.

5. Versatility in Preparation

Poha is versatile and can be prepared with various vegetables, adding nutritional value to the dish. Including vegetables in the preparation further enhances the fibre and nutrient content, contributing to a more balanced and diabetes-friendly meal.

Considerations

While Poha can be a better alternative to white rice for individuals with diabetes, portion control and overall dietary balance remain essential. It's crucial to be mindful of the quantity consumed and to pair Poha with a variety of vegetables, proteins, and healthy fats for a well-rounded meal.

Individual responses to different foods can vary, so it's advisable for individuals with diabetes to monitor their blood sugar levels after consuming Poha and other foods to understand how their body responds.