Mixed Salad Greens (1 Cup, Shredded Or Chopped) and White Rice (1 Cup, Cooked)

151 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

75%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume mixed salad greens, white rice without glucose spikes

Add Protein

Incorporate lean proteins like grilled chicken, tofu, or legumes into your meal. Proteins can help moderate blood sugar levels by slowing down digestion.

Include Healthy Fats

Add sources of healthy fats such as avocado, nuts, or olive oil. Fats can help stabilize blood sugar by reducing the rate at which carbohydrates are digested and absorbed.

Opt for Whole Grains

Replace white rice with brown rice or quinoa. These options have a slower release of sugar into the bloodstream, helping to maintain more stable glucose levels.

Increase Fiber

Mix in additional high-fiber vegetables, such as broccoli, bell peppers, or carrots, into your salad. Fiber can help slow down the absorption of sugar.

Portion Control

Be mindful of portion sizes, especially with rice. Reducing the amount of rice while increasing the proportion of vegetables and proteins can help balance the meal.

Add Vinegar or Lemon Juice

Drizzle your salad with a dressing that includes vinegar or lemon juice. These acidic components can help reduce the impact of a meal on your blood sugar levels.

Hydrate

Drink plenty of water before and during your meal to aid digestion and help prevent spikes in glucose levels.

Chew Thoroughly

Eating slowly and chewing thoroughly can improve digestion and help your body manage glucose levels more effectively.

Enjoy a Small Serving of Berries

If you enjoy fruit with your meal, opt for a small serving of berries such as strawberries, blueberries, or raspberries. They can satisfy a sweet craving without significantly affecting glucose levels.

Monitor Meal Timing

Try eating smaller, more frequent meals throughout the day instead of large meals at once. This can help maintain steady glucose levels.

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