Classification GI range Examples
Low GI 55 or less most fruits and vegetables, legumes/pulses, whole grains, nuts, fructose
Medium GI 56–69 whole wheat products, basmati rice, sweet potato, sucrose, baked potatoes
High GI 70 and above white bread, most white rices, corn flakes, extruded breakfast cereals, glucose, maltose

Vegetables

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Glycemic Index Search

Use the above search utility to search for foods either by name or by GI value.

37 results found.

International table of glycemic index (GI) and glycemic load (GL) values: 20021

Description G.I.
(Glucose = 100)2
G.I.
(Bread = 100)2
Subjects
(Type and Number)
Reference Food and Time Period Serving Size
grams
Available Carbohydrate Content
grams / serving
Glycemic Load3
(per serving)
Vegetables » Root Vegetables » Baked Potato » Baked, russet Burbank potatoes
  • Russet, baked without fat
56 80 ± 5 Diabetic » 7 Bread » time not specified
Wolever TMS, Kalmusky J, Giudic S, et al.
Effect of processing / preparation on the blood glucose response to potatoes.
Can Inst Food Sci Technol J 1985; 18:35−6.
  • Russet, baked without fat, 45–60 min
78 112 Type 2 Diabetic » 20 Bread » 3 hours
Crapo PA, Insel J, Sperling M, Kolterman OG.
Comparison of serum glucose, insulin and glucagon responses to different types of complex carbohydrate in non−insulin−dependent diabetic patients.
Am J Clin Nutr 1981; 34:184−90.
  • Russet, baked without fat
94 134 Type 2 Diabetic » 5
Impaired Glucose Tolerance » 64
Bread » 3 hours
Crapo PA, Kolterman OG, Waldeck N, Reaven GM, Olefsky JM.
Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance.
Am J Clin Nutr 1980;33:1723−8.
  • Russet, baked without fat
111 158 Healthy » 16 Bread » 3 hours
Crapo PA, Reaven G, Olefsky J.
Postprandial plasma−glucose and insulin responses to different complex carbohydrates.
Diabetes 1977; 26:1178−83.
Mean of 4 studies
85 ± 12 121 ± 16 150 30 26
Vegetables » Root Vegetables »
Beetroot5
Canada
64 ± 16 91 Healthy » 5 Glucose » 2 hours 80 7 5
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
Vegetables » Root Vegetables » Boiled Potato » Boiled or cooked, white or type Non Specific
  • Type Non Specific
24 34 ± 9 Type 2 Diabetic » 14 Bread » 2.5 hours 150 28 7
Ayuo PO, Ettyang GA.
Glycaemic responses after ingestion of some local foods by non−insulin dependent diabetic subjects.
East Afr Med J 1996; 73:782−5.
  • White, cooked
41 59 Type 2 Diabetic » 30 Glucose » 2 hours 150 30 12
Ionescu−Tirgoviste C, Popa E, Sintu E, Mihalache N, et al.
Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non−insulin−dependent) diabetes.
Diabetologia 1983; 24:80−4.
  • White, boiled
54 77 ± 8 Diabetic Non Specific » 7 Bread » time not specified 150 27 15
Wolever TMS, Kalmusky J, Giudic S, et al.
Effect of processing / preparation on the blood glucose response to potatoes.
Can Inst Food Sci Technol J 1985; 18:35−6.
  • Type Non Specific, boiled
56 80 ± 9 Type 2 Diabetic » 6 Bread » 3 hours 150 19 11
Thomas DE, Brotherhood JR, Brand−Miller JC.
Carbohydrate feeding before exercise: effect of glycemic index.
Int J Sports Med 1991; 12:180−6.
  • Type Non Specific, boiled in salted water
76 108 Healthy » 9 Bread » 3 hours 150 34 26
Kanan W, Bijlani RL, Sachdeva U, et al.
Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents.
Indian J Physiol Pharmacol 1998; 42:81−9.
Mean of 5 studies
50 ± 9 72 ± 12 150 28 14
Vegetables »
Broad beans5
Canada
79 ± 16 113 Healthy » 6 Glucose » 2 hours 80 11 9
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
Vegetables » Root Vegetables » Canned Potato » Canned potatoes
  • Prince Edward Island, canned, heated in microwave
    | Canada
61 87 ± 8 Type 1 and 2 Diabetic » 9 Bread » 3 hours 150 18 11
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
  • New, canned, heated in microwave 3 min
    | Australia
65 ± 9 93 ± 13 Healthy » 10 Bread » 2 hours 150 18 12
Soh NL, Brand−Miller J.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
Eur J Clin Nutr 1999; 53: 249−54.
Mean of 2 studies
63 ± 2 90 ± 3 150 18 11
Vegetables » Root Vegetables » Carrots
  • Carrots, raw
16 23 Type 2 Diabetic » 30 Glucose » 2 hours 80 8 1
Ionescu−Tirgoviste C, Popa E, Sintu E, Mihalache N, et al.
Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non−insulin−dependent) diabetes.
Diabetologia 1983; 24:80−4.
  • Carrots, peeled, boiled
32 ± 5 46 Healthy » 8 Glucose » 2 hours 80 5 1
Unpublished Observations7
  • Carrots, peeled, boiled
    | Australia
49 ± 2 70 Healthy » 7 Glucose » 2 hours 80 5 2
Fitz−Henry A. In vitro and in vivo rates of carbohydrate digestion in Aboriginal bushfoods and contemporary Western foods. BSc thesis (Honours). Human Nutrition Unit, University of Sydney, Australia, 1982
  • Carrots, Non Specific
92 ± 20 131 Healthy » 5 Glucose » 2 hours 80 6 5
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
Mean of 4 studies
47 ± 16 68 ± 23 80 6 3
Vegetables » Root Vegetables »
Cassava, boiled, with salt
Kenya
46 65 ± 12 Type 2 Diabetic » 14 Bread » 2.5 hours 100 27 12
Ayuo PO, Ettyang GA.
Glycaemic responses after ingestion of some local foods by non−insulin dependent diabetic subjects.
East Afr Med J 1996; 73:782−5.
Vegetables » Root Vegetables » Boiled Potato »
Desiree, peeled, boiled 35 min
Australia
101 ± 15 144 ± 22 Healthy » 10 Bread » 2 hours 150 17 17
Soh NL, Brand−Miller J.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
Eur J Clin Nutr 1999; 53: 249−54.
Vegetables » Root Vegetables » French Fries / Chips »
French fries, frozen, reheated in microwave
Cavendish Farms | New Annan | Canada
75 107 ± 6 Type 1 and 2 Diabetic » 6 Bread » 3 hours 150 29 22
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Vegetables » Green peas
  • Pea, frozen, boiled
39 55 Type 2 Diabetic » number not specified Glucose » time not specified 80 7 3
Otto H, Niklas L.
Differences d’action sur la glycemie d’aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrates on blood glucose levels: implications for the dietetic treatment of diabetes mellitus.)
Cited by: Jenkins DJA, Wolever TMS, Jenkins AL. Starchy foods and glycemic index.
Diabetes Care 1988; 11:149−59.
  • Pea, frozen, boiled
51 ± 6 73 Healthy » 6 Glucose » 2 hours 80 7 4
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
  • Pea, green (Pisum sativum)
54 ± 14 77 Healthy » 12–15 Glucose » 3 hours9 80 7 4
Kurup PG, Krishnamurthy S.
Glycemic index of selected foodstuffs commonly used in South India.
Int J Vitam Nutr Res 1992;62:266−8.
Mean of 3 studies
48 ± 5 68 ± 7 80 7 3
Vegetables » Mashed Potato » Instant mashed potato
  • Instant
74 ± 12 106 Type 2 Diabetic » 3 Glucose » 3 hours
Bornet FRJ, Costagliola D, Rizkalla SW, et al.
Insulinemic and glycemic indexes of six starch−rich foods taken alone and in a mixed meal by type 2 diabetics.
Am J Clin Nutr 1987; 45:588−95.
  • Instant
80 ± 13 114 Healthy » 8 Glucose » 2 hours
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
86 123 Healthy » 6 Glucose » 2 hours
Brand JC, Nicholson PL, Thorburn AW, Truswell AS.
Food processing and the glycemic index.
Am J Clin Nutr 1985; 42:1192−6.
86 123 ± 5 Type 1 and 2 Diabetic » 16 Bread » 3 hours
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
  • Instant
88 126 ± 6 Diabetic Non Specific » 7 Bread » time not specified
Wolever TMS, Kalmusky J, Giudic S, et al.
Effect of processing / preparation on the blood glucose response to potatoes.
Can Inst Food Sci Technol J 1985; 18:35−6.
97 ± 6 139 Healthy » 10 Glucose » 2 hours
Unpublished Observations7
Mean of 6 studies
85 ± 3 122 ± 5 150 20 17
Vegetables » Mashed Potato » Mashed potato
  • Type Non Specific
67 96 ± 7 Diabetic » 7 Bread » time not specified
Wolever TMS, Kalmusky J, Giudic S, et al.
Effect of processing / preparation on the blood glucose response to potatoes.
Can Inst Food Sci Technol J 1985; 18:35−6.
  • Type Non Specific
71 ± 10 101 Healthy » 7 Glucose » 2 hours
Walker ARP, Walker BF.
Glycaemic index of South African foods determined in rural blacks—a population at low risk of diabetes.
Hum Nutr Clin Nutr 1984; 38C:215−22.
  • Type Non Specific
83 118 ± 12 Healthy » 12 Bread » 3 hours
Mourot J, Thouvenot P, Antoine JM, Debry G.
Glycaemic and insulinaemic indices of four starchy foods.
In: Leff S, ed. Advances in diet and nutrition. 2nd ed. London: John Libbey & Co, 1988.
Mean of 3 studies
74 ± 5 105 ± 7 150 20 15
Vegetables » Root Vegetables » Boiled Potato »
Nardine
New Zealand
70 ± 17 100 Healthy » 8 Glucose » 2 hours 150 25 18
Perry T, Mann J, Mehalski K, Gayya C,Wilson J, Thompson C.
Glycaemic index of New Zealand foods.
N Z Med J 2000; 113:140−2.
Vegetables » New Potato » New potato
  • New
47 67 Diabetic » number not specified Glucose » time not specified
Otto H, Niklas L.
Differences d’action sur la glycemie d’aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrates on blood glucose levels: implications for the dietetic treatment of diabetes mellitus.)
Cited by: Jenkins DJA, Wolever TMS, Jenkins AL. Starchy foods and glycemic index.
Diabetes Care 1988; 11:149−59.
  • New
54 77 ± 11 Type 2 Diabetic » 6 Bread » 3 hours
Jenkins DJA,Wolever TMS, Jenkins AL, et al.
The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes.
Diabetologia 1983; 24:257−64.
  • New
70 ± 8 100 Healthy » 8 Glucose » 2 hours
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
Mean of 3 studies
57 ± 7 81 ± 10 150 21 12
Vegetables »
New, unpeeled and boiled 20 min
Australia
78 ± 12 112 ± 17 Healthy » 10 Bread » 2 hours 150 21 16
Soh NL, Brand−Miller J.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
Eur J Clin Nutr 1999; 53: 249−54.
Vegetables » Root Vegetables » Baked Potato »
Ontario, white, baked in skin
Canada
60 85 ± 4 Type 1 and 2 Diabetic » 16 Bread » 3 hours 150 30 18
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Vegetables » Root Vegetables » Boiled Potato »
Ontario, white, peeled, cut into cubes, boiled in salted water 15 min
Canada
58 83 ± 5 Type 1 and 2 Diabetic » 16 Bread » 3 hours 150 27 16
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Vegetables » Root Vegetables »
Parsnips
Canada
97 ± 19 139 Healthy » 5 Glucose » 2 hours 80 12 12
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
Vegetables » Microwaved Potato »
Pontiac, peeled and microwave on high for 6–7.5 min
Australia
79 ± 9 112 ± 13 Healthy » 10 Bread » 2 hours 150 18 14
Soh NL, Brand−Miller J.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
Eur J Clin Nutr 1999; 53: 249−54.
Vegetables » Root Vegetables » Boiled Potato »
Pontiac, peeled, boiled 35 min
Australia
88 ± 9 125 ± 13 Healthy » 10 Bread » 2 hours 150 18 16
Soh NL, Brand−Miller J.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
Eur J Clin Nutr 1999; 53: 249−54.
Vegetables » Root Vegetables » Boiled Potato »
Pontiac, peeled, boiled whole for 30 min
Australia
56 80 Healthy » 6 Glucose » 2 hours 150 26 14
Brand JC, Nicholson PL, Thorburn AW, Truswell AS.
Food processing and the glycemic index.
Am J Clin Nutr 1985; 42:1192−6.
Vegetables » Mashed Potato »
Pontiac, peeled, cubed, boiled 15 min, mashed
Australia
91 ± 9 130 ± 13 Healthy » 10 Bread » 2 hours 150 20 18
Soh NL, Brand−Miller J.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
Eur J Clin Nutr 1999; 53: 249−54.
Vegetables » Steamed Potato »
Potato, peeled, steamed 1 h8 (Solanum tuberosum)
India
65 ± 11 93 Healthy » 12–15 Glucose » 3 hours9 150 27 18
Kurup PG, Krishnamurthy S.
Glycemic index of selected foodstuffs commonly used in South India.
Int J Vitam Nutr Res 1992;62:266−8.
Vegetables » Mashed Potato »
Prince Edward Island, peeled, cubed, boiled 15 min, mashed
Canada
73 104 ± 4 Type 1 and 2 Diabetic » 14 Bread » 3 hours 150 18 13
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Vegetables » Root Vegetables » Boiled Potato »
Prince Edward Island, peeled, cubed, boiled in salted water 15 min
Canada
63 90 ± 7 Type 1 and 2 Diabetic » 12 Bread » 3 hours 150 18 11
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Vegetables »
Pumpkin
South Africa
75 ± 9 107 Healthy » 6 Glucose » 2 hours 80 4 3
Walker ARP, Walker BF.
Glycaemic index of South African foods determined in rural blacks—a population at low risk of diabetes.
Hum Nutr Clin Nutr 1984; 38C:215−22.
Vegetables » Root Vegetables » Boiled Potato »
Sebago, peeled, boiled 35 min
Australia
87 ± 7 124 ± 10 Healthy » 10 Bread » 2 hours 150 17 14
Soh NL, Brand−Miller J.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
Eur J Clin Nutr 1999; 53: 249−54.
Vegetables » Swede »
Swede5 (Rutabaga)
Canada
72 ± 8 103 Healthy » 5 Glucose » 2 hours 150 10 7
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
Vegetables » Sweet corn
  • Sweet corn, honey and pearl variety
37 ± 12 53 Healthy » 9 Glucose » 2 hours 80 16 6
Perry T, Mann J, Mehalski K, Gayya C,Wilson J, Thompson C.
Glycaemic index of New Zealand foods.
N Z Med J 2000; 113:140−2.
  • Sweet corn on the cob, boiled 20 min
48 69 Healthy » 6 Glucose » 2 hours 80 16 8
Brand JC, Nicholson PL, Thorburn AW, Truswell AS.
Food processing and the glycemic index.
Am J Clin Nutr 1985; 42:1192−6.
  • Sweet corn
59 ± 11 84 Healthy » 5 Glucose » 2 hours 80 18 11
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
  • Sweet corn, boiled
60 86 Healthy » 16 Bread » 3 hours 80 18 11
Crapo PA, Reaven G, Olefsky J.
Postprandial plasma−glucose and insulin responses to different complex carbohydrates.
Diabetes 1977; 26:1178−83.
  • Sweet corn, boiled
60 85 Type 2 Diabetic » 5
Impaired Glucose Tolerance » 64
Bread » 3 hours 80 18 11
Crapo PA, Kolterman OG, Waldeck N, Reaven GM, Olefsky JM.
Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance.
Am J Clin Nutr 1980;33:1723−8.
  • Sweet corn
62 ± 5 89 Healthy » 7 Glucose » 2 hours 80 18 11
Walker ARP, Walker BF.
Glycaemic index of South African foods determined in rural blacks—a population at low risk of diabetes.
Hum Nutr Clin Nutr 1984; 38C:215−22.
Mean of 6 studies
54 ± 4 78 ± 6 80 17 9
Vegetables »
Sweet corn, frozen, heated in microwave
Green Giant | Pillsbury Canada Ltd | Toronto | Canada
47 67 ± 4 Type 1 and 2 Diabetic » 9 Bread » 3 hours 80 15 7
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Vegetables »
Sweet corn, whole-kernel, diet-pack, Featherweight, canned, drained, heated
USA
46 66 Type 2 Diabetic » 20 Bread » 3 hours 80 14 7
Crapo PA, Insel J, Sperling M, Kolterman OG.
Comparison of serum glucose, insulin and glucagon responses to different types of complex carbohydrate in non−insulin−dependent diabetic patients.
Am J Clin Nutr 1981; 34:184−90.
Vegetables » Sweet Potato » Sweet potato
  • Sweet potato (Ipomoea batatas)
44 63 Healthy » 7 Potato » 3 hours10 150 25 11
Thorburn A.
Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods. PhD thesis.
Human Nutrition Unit, University of Sydney, Australia, 1986.
  • Sweet potato, Non Specific
48 ± 6 69 Healthy » 5 Glucose » 2 hours 150 34 16
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
  • Sweet potato, peeled, cubed, boiled in salted water 15 min
59 84 ± 5 Type 1 and 2 Diabetic » 13 Bread » 3 hours 150 30 18
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
  • Sweet potato, kumara
77 ± 12 110 Healthy » 9 Glucose » 2 hours 150 25 19
Perry T, Mann J, Mehalski K, Gayya C,Wilson J, Thompson C.
Glycaemic index of New Zealand foods.
N Z Med J 2000; 113:140−2.
  • Sweet potato, kumara
78 ± 6 111 Type 2 Diabetic » 14 Glucose » 2 hours 150 25 20
Perry T, Mann J, Mehalski K, Gayya C,Wilson J, Thompson C.
Glycaemic index of New Zealand foods.
N Z Med J 2000; 113:140−2.
Mean of 5 studies
61 ± 7 87 ± 10 150 28 17
Vegetables » Tapioca »
Tapioca boiled with milk
General Mills Inc | Etobicoke | Canada
81 115 ± 9 Type 1 and 2 Diabetic » 10 Bread » 3 hours 250 18 14
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Vegetables » Tapioca »
Tapioca, steamed 1 h8 (Manihot utilissima)
India
70 ± 10 100 Healthy » 12–15 Glucose » 3 hours9 250 18 12
Kurup PG, Krishnamurthy S.
Glycemic index of selected foodstuffs commonly used in South India.
Int J Vitam Nutr Res 1992;62:266−8.
Vegetables » Taro » Taro
  • Taro peeled, boiled (Colocasia esculenta)
54 77 Healthy » 7 Potato » 3 hours10
Thorburn A.
Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods. PhD thesis.
Human Nutrition Unit, University of Sydney, Australia, 1986.
  • Taro, peeled, boiled
56 ± 12 80 Healthy » 9 Glucose » 2 hours
Perry T, Mann J, Mehalski K, Gayya C,Wilson J, Thompson C.
Glycaemic index of New Zealand foods.
N Z Med J 2000; 113:140−2.
Mean of 2 studies
55 ± 1 79 ± 2 150 8 4
Vegetables » Root Vegetables » Boiled Potato »
Type Non Specific, boiled in salted water, refrigerated, reheated
India
23 33 Healthy » 9 Bread » 3 hours 150 34 8
Kanan W, Bijlani RL, Sachdeva U, et al.
Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents.
Indian J Physiol Pharmacol 1998; 42:81−9.
Vegetables » Yam » Yam
  • Yam, peeled, boiled
25 ± 4 36 Type 2 Diabetic » 13 Glucose » 2 hours
Perry T, Mann J, Mehalski K, Gayya C,Wilson J, Thompson C.
Glycaemic index of New Zealand foods.
N Z Med J 2000; 113:140−2.
  • Yam, peeled, boiled
35 ± 5 50 Healthy » 14 Glucose » 2 hours
Perry T, Mann J, Mehalski K, Gayya C,Wilson J, Thompson C.
Glycaemic index of New Zealand foods.
N Z Med J 2000; 113:140−2.
  • Yam
51 ± 12 73 Healthy » 5 Glucose » 2 hours
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
Mean of 3 studies
37 ± 8 53 ± 11 150 36 13
  1. NS (Non Specific), not specified; type 1 and type 2, subjects with type 1 and type 2 diabetes; AUC (Area Under the Curve). Serving sizes in grams unless specified otherwise.
  2. x ± SEM (Standard Error of Mean). Two GI vlaues are shown for each food−one in which glucose sugar was used as the reference food and one in which white bread was used as the reference food.
  3. Estimated by multiplying the food’s listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by 100.
  4. Impaired glucose tolerance.
  5. Portions of the test food and the reference food contained 25 g carbohydrate.
  6. GI calculated from the AUC for glucose.
  7. Human Nutrition Unit (Sydney University, Australia), unpublished observations, 1995–2002.
  8. Both the test food and the reference food contained 75 g carbohydrate.
  9. AUC measured over 3 h for only 4 time points (0, 1, 2, and 3 h).
  10. Potato used as reference food with a GI fixed at 80. The GI of the test food was calculated by expressing the test food's glucose AUC value as a percentage of the potato's AUC value.
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