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©2006 Baishideng Publishing Group Co.
World J Gastroenterol. Jun 7, 2006; 12(21): 3430-3433
Published online Jun 7, 2006. doi: 10.3748/wjg.v12.i21.3430
Published online Jun 7, 2006. doi: 10.3748/wjg.v12.i21.3430
Table 3 Glycemic index of tubers (mean ± SD)
| Food | n | GI |
| Potato (cooked) | 10 | 66.4 ± 3.8 |
| Potato (steam) | 10 | 62.0 ± 5.7 |
| Potato crisp (oil fry) | 10 | 60.3 ± 7.0 |
| Potato noodle (with meat) | 9 | 16.7 ± 10.4 |
| Cake (Cushawand potato) | 8 | 108.0 ± 13.4 |
| Yam (steam) | 10 | 51.0 ± 12.0 |
| Yam (cooked) | 10 | 54.0 ± 5.5 |
| Potato mashed | 10 | 73.0 ± 9.2 |
| Potato noodle | 9 | 13.6 ± 2.1 |
| Sweet potato (red, cooked) | 8 | 76.7 ± 12.3 |
| Taro (cooked) | 7 | 47.7 ± 12.7 |
| Pill potato+yam powder | 9 | 34.5 ± 11.7 |
| Lotus root powder | 8 | 32.6 ± 17.0 |
- Citation: Yang YX, Wang HW, Cui HM, Wang Y, Yu LD, Xiang SX, Zhou SY. Glycemic index of cereals and tubers produced in China. World J Gastroenterol 2006; 12(21): 3430-3433
- URL: https://www.wjgnet.com/1007-9327/full/v12/i21/3430.htm
- DOI: https://dx.doi.org/10.3748/wjg.v12.i21.3430