Red Cabbage (1 Cup, Chopped)

112 mg/dL

avg. peak value

Usually has a stable response

Avg. Food Score on Ultrahuman App

67%

Ultrahuman Users got a STABLE response

Other related foods

How to consume Red Cabbage without glucose spikes

Pair with Protein and Healthy Fats

Combine red cabbage with protein-rich foods like grilled chicken or tofu, and healthy fats such as avocado or olive oil. This combination helps slow down digestion and reduce glucose spikes.

Add Fiber-Rich Foods

Include fiber-rich foods in your meal, such as lentils, chickpeas, or quinoa. These foods help stabilize blood sugar levels by slowing the absorption of carbohydrates.

Incorporate Leafy Greens

Add leafy greens like spinach or kale to your meal. Their high fiber content can help moderate blood sugar levels and provide additional nutrients.

Include Vinegar or Lemon Juice

Add a splash of vinegar or lemon juice to your red cabbage dishes. These acidic components can help slow down the rate at which your stomach empties, leading to a gentler increase in glucose levels.

Eat Smaller Portions

Consider eating smaller portions of red cabbage and spread out your intake throughout the day to avoid large glucose spikes.

Opt for Whole Grains

If you're pairing red cabbage with grains, choose whole grains like brown rice or barley. These options release glucose more gradually.

Combine with Nuts or Seeds

Sprinkle nuts like almonds or seeds such as chia or flaxseed on your red cabbage salad. These provide healthy fats and fiber to help regulate blood sugar.

Drink Water Before Meals

Have a glass of water before your meal to help fill you up and potentially reduce the overall quantity of food consumed.

Cook Lightly

Try steaming or lightly sautéing red cabbage instead of overcooking it. Cooking methods that use less heat preserve more fiber content, which is beneficial for blood sugar control.

Limit Added Sugars

Avoid adding sugary dressings or sauces to your red cabbage dishes to prevent unnecessary sugar intake that could lead to spikes.

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