Glycemic Index

The glycemic index is a ranking system for carbohydrates based on their effect on blood glucose levels.

Carbohydrates that breakdown quickly during digestion have the highest glycemic indices and are known as simple sugars. The blood glucose response is fast. Carbohydrates that breakdown slowly, releasing glucose gradually into the blood stream, have low glycemic indices and are known as complex carbohydrates or starches.

Glucose has a glycemic index value of 100.

Glycemic values for other foods:
85: Baked potato
65: White rice
55: Brown rice
50: Sweet potato
46: Orange juice
40: Oatmeal
25: Plum

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