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 indexes. The blood glucose response is fast. Carbohydrates that breakdown slowly, releasing glucose gradually into the blood stream, have low glycemic indexes and are known as complex carbohydrates.

Glucose has a glycemic index value of 100.

85: Baked potato
65: White rice
55: Brown rice
50: Sweet potatoes
46: Orange juice
40: Oatmeal
25: Plums

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