Glycemic index and glycemic load of selected Chinese traditional foods

Table 1 Portion size, macronutrient composition and preparation of the test foods

Food Items	Serving (g)	Energy (kcal)	Protein (g)	Available CHO (g)	Fat (g)	Fiber (g)	Sugar (g)	Method of preparation
BBPP	161	708	14.3	50.0	50.0	2.1	9.2	Hoixe Cake Shop, H.K.; Instant
FRYS	217	412	15.2	50.0	17.1	4.8	1.3	Instant
FF	139	653	12.0	50.0	44.5	1.8	1.3	Ocean Empire International Ltd., H.K.; Instant
MLC	114	319	7.8	50.0	9.2	3.0	19.4	Instant
TFB	139	417	15.3	50.0	16.7	1.9	19.5	Maxim’s MX, H.K.; Instant
SRWLL	167	351	12.7	50.0	11.2	2.0	3.0	Maxim’s MX, H.K.; Instant
SGRR	109	283	5.6	50.0	7.1	1.9	6.4	Instant
PAB	91	319	7.8	50.0	10.0	1.5	9.1	Hoixe Cake Shop, H.K.; Instant
JPBT	106	350	11.7	50.0	11.7	5.5	12.7	Instant
FRNSB	250	350	10.0	50.0	12.8	5.5	1.8	Instant
ET	143	458	7.4	50.0	25.7	1.4	27.2	Maxim’s MX, H.K.; Instant
PSVR	238	262	3.1	50.0	5.2	Trace	1.5	Instant
GBD	333	243	8.3	50.0	1.1	5.3	30.6	NISSIN brand, Nissin Foods Co., LTD.; Instant
BPB	119	309	8.7	50.0	8. 7	1.9	16.7	Maxim’s MX, H.K.; Instant
RBD	263	247	9.5	50.0	1.0	7.6	26.3	NISSIN Brand, Nissin Foods Co., LTD.; Instant
MC	80	324	6.6	50.0	10.9	2.5	NA	Kee Wah Bakery Shop, H.K.; Instant
GRB	115	424	5.8	50.0	23.1	Trace	30.6	Lee Chun Brand, Lee Chun Food Ltd., H.K.; Boiled
CHJ	333	212	0.0	50.0	0.0	0.0	36.4	Guang Jian Tang Brand, Kwong Tai Agency Co., Ltd.; Instant
ISMB	114	285	4.9	50.0	7.3	2.2	31.9	Instant
FSMB	114	285	4.9	50.0	7.3	2.2	31.9	AMOY Brand, Amoy Food Ltd., H.K.; Frozen, Steamed
FRVS (50 g)	333	533	21.0	50.0	28.0	12.0	3.2	Instant
FRVS (25 g)	167	267	10.5	25.0	14.0	6.0	1.6	Instant
SMRD (50 g)	200	360	11.4	50.0	13.4	3.4	0.7	Ocean Empire International Ltd., H.K.; Instant
SMRD (25 g)	100	180	5.7	25.0	6.7	1.7	0.3	Ocean Empire International Ltd., H.K.; Instant
SR (25 g)	114	388	10.4	25.0	27.4	2.2	2.5	Instant

BBPP: Baked barbecued pork puff; FRYS: Fried rice in Yangzhou-Style; FF: Fried fritter; MLC: “Mai-Lai” Cake; TFB: Tuna fish bun; SRWLL: Sticky rice wrapped in lotus leaf; SGRR: Steamed glutinous rice roll; PAB: “Pineapple” Bun; JPBT: Jam and peanut butter toast; FRNSB: Fried rice noodles with sliced beef; ET: Egg tart; PSVR: Plain steamed vermicelli roll; GBD: Green bean dessert; BPB: Barbecue pork bun; RBD: Red bean dessert; MC: Moon cakes; GRB: Glutinous rice ball; CHJ: Chinese herbal jelly; ISMB: Instant sweet milky bun; FSMB: Frozen sweet milky bun; FRVS: Fried rice vermicelli in singapore-style; SMRD: Salted meat rice dumpling; SR: Spring roll.

Table 2 Determined GI and GL values of test foods (mean ± SE)

Food items	IAUC (mmol·min·L-1)	95% CI (mmol·min·L-1)	GI	95% CI	Available carbohydrate (g per serving)	GL (per serving)
Foods containing 50 g available carbohydrate
BBPP	92.14 ± 10.75	69.08-115.21	55 ± 8	39-72	16.8	9
FRYS	133.70 ± 13.85	103.99-163.40	80 ± 6	67-92	133.6	107
FF	110.83 ± 16.18	76.14-145.52	69 ± 9	50-89	34.7	24
MLC	95.63 ± 12.43	68.97-122.29	61 ± 8	44-79	37.5	23
TFB	79.91 ± 9.78	58.94-100.89	46 ± 4	38-55	31.5	14
SRWLL	137.55 ± 10.81	114.36-160.73	83 ± 5	73-93	107.4	89
SGRR	143.03 ± 12.96	115.24-170.83	89 ± 8	71-107	43.3	39
PAB	106.39 ± 11.69	81.32-131.46	65 ± 8	48-83	33.9	22
JPBT	116.51 ± 11.36	92.15-140.87	72 ± 8	54-90	34.1	25
FRNSB	107.17 ± 12.36	80.66-133.69	66 ± 7	50-81	121	80
ET	74.70 ± 7.82	57.93-91.46	45 ± 3	38-53	22.1	10
PSVR	153.15 ± 18.87	112.67-193.62	90 ± 8	74-107	40.1	36
GBD	90.24 ± 11.54	65.49-114.99	54 ± 6	40-68	33.0	18
BPB	112.11 ± 9.28	92.21-132.01	69 ± 9	51-87	25.1	17
RBD	122.20 ± 11.45	97.65-146.76	75 ± 8	58-91	38.0	29
MC	90.96 ± 9.65	70.26-111.66	56 ± 7	42-70	52.2	29
GRB	98.76 ± 13.04	70.78-126.74	61 ± 10	37-82	95.2	58
CHJ	84.19 ± 7.29	68.45-99.93	47 ± 3	41-52	33.0	16
ISMB	115.44 ± 12.42	88.80-142.07	67 ± 5	57-78	20.8	14
FSMB	114.33 ± 11.52	89.61-139.04	72 ± 8	55-90	14.5	10
FRVS (50 g)	87.41 ± 9.64	66.73-108.10	54 ± 6	41-66	87.5	47
SMRD (50 g)	116.32 ± 14.96	84.23-148.41	69 ± 8	51-87	139.6	96
Foods containing 25 g carbohydrate
FRVS (25 g)	64.26 ± 11.09	40.30-88.22	58 ± 9	39-78	87.5	51
SMRD (25 g)	85.99 ± 9.15	66.24-105.75	81 ± 7	65-97	139.6	113
SR (25 g)	53.05 ± 7.27	37.34-68.75	50 ± 5	39-60	20.5	10