Homemade - Rajma Chawal (1 cupscooked)
Lunch
140 mg/dL
avg. peak value
Usually causes a medium spike
Avg. Food Score on Ultrahuman App
Ultrahuman Users got an UNSTABLE response
How to consume homemade - rajma chawal without glucose spikes
Portion Control
Be mindful of the portion size of rajma chawal you consume. Smaller portions can help in managing glucose levels better.
Add Fiber
Incorporate fibrous vegetables like spinach, broccoli, or cauliflower into the meal. Fiber helps slow down the digestion process and can prevent rapid glucose spikes.
Increase Protein
Add a side of grilled chicken, tofu, or paneer to your meal. Protein helps to stabilize blood sugar levels.
Healthy Fats
Include healthy fats such as a small amount of avocado, nuts, or seeds in your meal. These fats can slow carbohydrate absorption.
Legume Soaking
Always soak the rajma (kidney beans) overnight. Soaking helps in reducing the carbohydrate content and makes the beans easier to digest.
Cook with Less Oil
Use minimal amounts of oil while preparing rajma chawal. Excess oil can contribute to higher calorie intake, which may influence glucose levels.
Consume with a Salad
Pair your rajma chawal with a fresh salad made of cucumbers, carrots, and leafy greens. This can add more fiber and reduce the overall impact on your blood sugar.
Vinegar
Add a splash of vinegar to your salad or meal. Vinegar has been shown to help moderate blood sugar levels.
Limit High-Carb Ingredients
Avoid adding too many high-carb ingredients like potatoes to your rajma chawal.
Stay Hydrated
Drink plenty of water before and after your meal. Proper hydration can help in better glucose regulation.
Eat Slowly
Take your time to chew and eat your food slowly. This can aid in better digestion and more stable blood sugar levels.
Monitor Timing
Avoid eating rajma chawal late at night. Try to consume it during the daytime when your body's metabolism is more active.
Use Brown Rice
Replace white rice with brown rice or another whole grain alternative. Whole grains have a slower digestion rate, leading to more gradual glucose absorption.
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