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https://www.bluecircle.foundation/food/chana-dal-100-gms
Chana dal, 100 gms
CARBS
60g
PROTEINS
25g
FATS
1.3g
Chana dal is advisable for individuals with diabetes due to its low glycemic index and high protein content.
Quantity: 100g
Glycemic Index: 8-33
Glycemic Load: 6
Fiber: 12g
Key Nutrients: Protein, fiber, iron, folate
Health Impact: Chana dal has a low glycemic index, which helps in stabilizing blood sugar levels. The high protein and fiber content also aid in slowing down digestion and reducing post-meal blood glucose spikes.
💉 Suggested Bolus
Consider pre-bolusing insulin before consuming chana dal to match the slower digestion rate of this high-fiber food.
🍽️ Best Paired With (Veg)
- Grilled vegetables – Low in carbs and high in fiber, helps in blood sugar control
- Tofu stir-fry – Provides protein without spiking blood sugar levels
🍽️ Best Paired With (Non Veg)
- Grilled chicken breast – Lean protein source that does not impact blood sugar levels
- Salmon fillet – Rich in omega-3 fatty acids, beneficial for diabetes management
🥄 Smart Substitutes
- Lentils – Provides similar texture and taste with lower impact on blood sugar levels
- Black soybeans – Rich in protein and fiber, helps in managing blood sugar levels
⏱ Blood Sugar Timeline
- 0–15 min: Minimal impact on blood sugar levels
- 30–60 min: Gradual rise in blood sugar levels
- 2–3 hr: Blood sugar levels stabilize
“Many in the low-carb diabetes community find that incorporating legumes like chana dal in moderation can be part of a balanced diet that helps in managing blood sugar levels effectively.”
— BCDF community member
— BCDF community member
🧠 Lowering Impact Tip
Pair chana dal with non-starchy vegetables and whole grains to lower the overall glycemic impact of the meal.
🤔 FAQs about Chana dal, 100 gms
Can I eat chana dal if I have diabetes?
Yes, in moderate portions as part of a balanced meal with other low-carb foods.
How can I prevent blood sugar spikes when consuming chana dal?
Pair it with non-starchy vegetables and lean protein to slow down the absorption of carbohydrates.
