Glycemic index, glycemic load and insulinemic index of Chinese starchy foods

Table 1 Glycemic index, glycemic load and insulinemic index of the test foods

	Glycemic index13 (%)		Glycemic load23 (g)		Insulinemic index (%)
	mean ± SE	Classification	mean ± SE	Classification	mean ± SE
Adlay	55 ± 0.40	Low	9 ± 0.15	Low	67 ± 0.27
Brown rice	82 ± 0.22	High	18 ± 0.15	Medium	81 ± 0.13
Mung bean noodles	28 ± 0.50	Low	7 ± 0.15	Low	38 ± 0.26
Taro	69 ± 0.35	Medium	12 ± 0.16	Medium	73 ± 0.30
Yam	52 ± 0.25	Low	9 ± 0.00	Low	64 ± 0.45
White bread	1003	High	12	Medium	1003

¹Level of glycemic indexs (GIs) were classified according to high (> 69), medium (56-69) and low (< 56) GI;

²Level of glycemic loads (GLs) were classified as high (> 20), medium (11-19), and low (< 10) GL;

³White bread was used as reference food and was defined as 100.

Table 2 Major nutrient components and resistant starch content of the test foods (mean ± SE)

	Carbohydrate1 (g/100 g)	Protein1 (g/100 g)	Fat1 (g/100 g)	RS + DF1 (g/100 g)	Calories (kcal/100 g)
Adlay	85.9 ± 0.5	6.7 ± 0.1	2.5 ± 0.0	15.1 ± 0.5	329.9
Brown rice	86.2 ± 0.1	5 ± 0.1	1.7 ± 0.1	30.8 ± 0.6	380.1
Mung bean noodles	93.5 ± 0.1	0.0 ± 0.0	0.0 ± 0.1	15.7 ± 0.5	374.0
Taro	89.9 ± 0.1	3.25 ± 0.0	0.1 ± 0.0	9.8 ± 0.3	373.5
Yam	89.1 ± 0.1	2.12 ± 0.2	2.1 ± 0.2	20.2 ± 0.5	383.8
White bread	49.9 ± 0.5	9.4 ± 0.1	7.5 ± 0.0	8.8 ± 0.4	304.7

¹Analyzed by dry weight. DF: Dietary fiber; RS: Resistant starch.