Legumes and hyperglycemia

Hello.
I am reading by many places that legumes in general are good for diabetics because they have slow glucides.Well, glycemia peaks are produced when eating about 200 (approximately when starting to eat) ... lentils and chickpeas.Then at two hours the low peak.However, it does not happen to me with the peas, who do not give me those peaks ... does the same happen to you?

It passes me to the revenge, the peas is the legume that the most uploads to me, it may because the chickpeas and lentils accompany them from their good fat (sausage, black pudding, bacon, etc.)

@Chema2100, legumes and pasta usually need a little more quickly .., peas seem lighter ...

The peas are farináceas like potatoes, it has a lot of hydrate, more than legumes.
Like everything, it depends on the amount and each one.I cannot eat lentils instead white beans and chickpeas are going well, maximum 50-75 grams, more give me hyperglycemia.

Today I have tried Fabada Litoral ... 159 when it started eating.Better than with lentils and chickpeas, but it is also that, as you say, Alberto, has more fat.

Also the issue of quantity is very important ...

Example of person without diabetes.

Guisantes have much less hydrates than chickpeas or lentils.

anaisabel said:
peas have much less hydrates than chickpeas or lentils.

You are right, if you eat everything raw, peas, chickpeas and lentils, another thing is that you cook, they add fat and then check the blood glucose, or is it the same a raw or boiled carrot?

Hydrates are eaten in dessert plate, protein unlimited quantity.
All life doing so

vanessa30 said:
hydrates are eaten in dessert plate, protein unlimited quantity.
All life doing so

totally agree

The important thing is to count carbohydrates and their glycemic index.The IG is not only marked by food but by all other ingredients that accompany it.Proteins if fine threads are also counted