Tomatoes (1 Medium Whole (2 3/5 Inches Dia)), Cucumber (Peeled) (1 Cup, Pared, Chopped), Mango (1 Mango), Pear (1 Medium Pear (Approx 2 1/2 Per Lb)), Pomegranates (1 Pomegranate (3 3/8 Inches Dia)) and Apple (1 Medium (2 3/4 Inches Dia) (Approx 3 Per Lb))

151 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

71%

Ultrahuman Users got an UNSTABLE response

How to consume apple, cucumber (peeled), mango, pear, pomegranates, tomatoes without glucose spikes

Pair with Protein

Include a source of protein like nuts, seeds, or Greek yogurt when eating these fruits and vegetables. Protein can help slow down the absorption of sugars.

Add Healthy Fats

Incorporate healthy fats such as avocado, olive oil, or a small serving of cheese. Fats can also help in moderating blood sugar levels.

Watch Portion Sizes

Reduce the portion size of the higher-sugar fruits like mango and pear to control the amount of sugar you're consuming.

Mix with Fiber-rich Foods

Combine these fruits and vegetables with fiber-rich foods like chia seeds, flaxseeds, or whole grains to slow digestion and sugar absorption.

Eat Whole Fruits

Whenever possible, consume whole fruits instead of juices or smoothies, as whole fruits contain more fiber, which helps stabilize blood sugar.

Stay Hydrated

Drink plenty of water throughout the day, as proper hydration can aid in maintaining stable blood sugar levels.

Opt for Vinegar

Use vinegar-based dressings on your salads, as vinegar has been shown to help modulate blood sugar responses.

Include Leafy Greens

Add leafy greens like spinach or kale to your meals, as they can provide additional fiber and nutrients without raising blood sugar levels significantly.

Timing of Consumption

Eat these fruits and vegetables as part of a balanced meal rather than on their own, to benefit from the combined effects of various nutrients.

Regular Physical Activity

Incorporate regular physical activity into your routine, as exercise helps use up glucose and improve your body's sensitivity to insulin.

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