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Food Number and Item GI² (Glucose = 100) GI² (Bread = 100) Subjects (type & number) Reference food & time period Ref. Serve Size [g] Avail. carbohydrate GL³ per serve
1819 Taro (Colocasia esculenta) peeled, boiled (Australia) 54 77 Normal, 7 Potato26, 3h 82 150 8 4
1820 Taro, peeled, boiled (New Zealand) 56±12 80 Normal, 9 Glucose, 2h 29 150 8 4
1821 Yam, peeled, boiled (New Zealand) 35±5 50 Normal, 14 Glucose, 2h 29 150 36 13
1822 Acorns (Quercus emoryi), stewed with venison8 16±1 23 Normal, 8 Glucose, 2h 129 100 6 1
1823 Cactus jam (Stenocereus thurberi) 91 130±19 Normal, 8 Bread, 2h 130 30 20 18
1824 8Corn hominy (Zea mays ) 40±5 57 Normal, 8 Glucose, 2h 129.0 150 30 12
1825 Fruit Leather (Stenocereus thurberi) 70 100±19 Normal, 8 Bread, 2h 130.0 30 24 17
1826 8Lima beans broth (Phaseolus lunatus) 36±3 51 Normal, 8 Glucose, 2h 129.0 250 32 12
1827 Tortilla (Zea mays and Olneya tesota) 38 54±9 Normal, 8 Bread, 2h 130.0 60 25 9
1828 8White teparies broth (Phaseolus acutifolius ) 31±3 44 Normal, 8 Glucose, 2h 129.0 250 32 10
1829 8Yellow teparies broth (Phaseolus acutifolius ) 29±3 41 Normal, 8 Glucose, 2h 129.0 250 26 8
1830 14Arepa, corn bread cake, made with corn flour (Mexico) 72 102 Normal, 6 30Glucose, 4h 131.0 100 43 31
1831 12, 31 Arepa, made from ordinary dehulled dent corn flour 81 116 Normal, 9 32Arepa , 2h 132.0 100 43 35
1832 Arepa, made from dehulled high-amylose 44 63 Normal, 9 32Arepa , 2h 132.0 100 25 11
1833 Arepa, made from white corn meal flour (Venezuela) 54 77±3 Normal, 10 Bread, 2h 133.0 100 35 19
1834 Arepa, made from white corn meal flour, supplemented 60 86±4 Normal, 10 Bread, 2h 133.0 100 32 19
1835 Corn tortilla (Mexico) 52 74±7 Normal, 8 Bread, 3.5h 134.0 50 24 12
1836 Corn tortilla, served with refried mashed pinto beans 39 56±8 Normal, 8 Bread, 3.5h 134.0 100 23 9