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Diabetes Diet - Glycaemic index

It was assumed that foodstuffs which have roughly the same amount of nutrients and similar caloric value, induce the same rate of increase in blood glucose level. Recent work has cast doubt on this assumption and has shown that foods containing the same amount of carbohydrates have different blood glucose raising effect. Glycaemic index is the ratio of glucose raising effect of different foods to that of glucose, the latter being taken as 100. Carbohydrates can be classified as lente, which raise the blood glucose level slowly and rapid, which raise the blood glucose level rapidly.

Glycaemic Index of some foods

Cereals

Barley (pearl)
Bread
Idli
Millets
Oat bran
Oat rolled
Parathas (wheat)
Upama

28
70
80
71
50
55
70
75

Pulses and legumes

Beans, baked canned
Bengal gram
Black gram
Chole
Green gram
Green gram, sprouted
Peas dried
Rajmah
Soya beans

40
47
48
65
48
60
31
29
18

Fruits

Apple
Banana
Grape fruit
Orange
Orange juice
Peaches
Plums

39
69
25
40
57
28
24

Vegetables

Beetroot
Potato
Potato chips
Sweet potato
Tomato soup
Yam

64
70
51
48
38
61

Dairy products

Curds
Ice-cream
Milk

36
36
33

Nuts

Groundnut

Sugars

Fructose
Glucose
Honey
Lactose
Sucrose

20
100
87
45
59

Also see:
Calories & Proteins
Carbohydrates
Fibre
Fats & Cholesterol
Vitamins, Minerals & Water
Spacing Of Meals & Food Exchanges
Sweetening Agents
Beverages
Alcohol
Eating Out

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Diabetes Diet - Glycaemic index