Table 1 The most relevant nutrients in each food group considering their influence on glucose metabolism and/or diabetic complications
Food group | Nutrients |
|---|---|
Cereals, tubers, roots and derivatives | Carbohydrate |
Vegetables and legumes | Fiber, iron, calcium, and potassium |
Fruits | Carbohydrate, fiber, and potassium |
Beans | Protein, fibers, and iron |
Meat and eggs | Protein, lipids, and iron |
Milk and dairy products | Protein, lipids, and calcium |
Oils and fats | Lipids |
Sugars and sweets | Carbohydrate |