The glycemic index (GI) is a measure of the blood glucose-raising potential of the carbohydrate content of a food compared to a reference food (generally pure glucose).
Carbohydrate-containing foods can be classified as:
- high- (≥70)
- moderate- (56-69)
- low-GI (≤55)
- relative to pure glucose (GI=100)
Factor affecting GI values:
- Cultivation method
- Cooking method
- Individual Characteristic
- Processing method
- Mixed meals and food additives
- Resistant Starch
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