Which is better for diabetics arrowroot or cornflour?

Arrowroot is a starchy powder that is made from the root of the arrowroot plant. It is a good source of carbohydrates, and it is also a good source of dietary fiber. Arrowroot is naturally gluten-free, and it is also low in protein and fat. This makes it a good choice for people who are looking to lose weight or maintain a healthy weight. Arrowroot is also a good source of potassium, iron, and phosphorus.

Cornflour

Cornflour is a starchy powder that is made from the endosperm of the corn kernel. It is a good source of carbohydrates, and it is also a good source of dietary fiber. Cornflour is naturally gluten-free, and it is also low in protein and fat. This makes it a good choice for people who are looking to lose weight or maintain a healthy weight. Cornflour is also a good source of potassium, iron, and phosphorus.

Comparison

Arrowroot and cornflour are both good choices for people who are looking for a gluten-free, low-fat, and low-protein starch. However, there are some key differences between the two. Arrowroot is a better source of dietary fiber than cornflour, and it is also lower in carbohydrates. This makes it a better choice for people who are looking to manage their blood sugar levels. Cornflour, on the other hand, is a better source of potassium and iron.

Conclusion

The best choice for diabetics is arrowroot. It is lower in carbohydrates and higher in dietary fiber than cornflour, which can help to manage blood sugar levels.