Measuring carbohydrate effects can help glucose management FOOD Glycemic index (glucose = 100) Serving size (grams) Quick cooking white basmati 63 150 Brown rice, steamed 50 150 Parboiled Converted white rice (Uncle Ben's®) 38 150 Whole wheat kernels, average 45 50 120 more rows

The glycemic index or glycaemic index (GI) is a number associated with a particular type of food that indicates the food's effect on a person's blood glucose (also called blood sugar) level. A value of 100 represents the standard, an equivalent amount of pure glucose. What is glycemic carbohydrates? Carbohydrate-containing foods are compared with glucose or white bread as a reference food, which is given a GI score of 100. The GI compares foods that have the same amount of carbohydrate, gram for gram. Carbohydrates that break down quickly during digestion have a higher glycaemic index (GI more than 70). Glycemic Index www.glycemicindex.com/ The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels. ‎GI Foods Advanced Search · ‎About GI · ‎Frequently Asked Questions · ‎Publications Measuring carbohydrate effects can help glucose management FOOD Glycemic index (glucose = 100) Serving size (grams) Quick cooking white basmati 63 150 Brown rice, steamed 50 150 Parboiled Converted white rice (Uncle Ben's®) 38 150 Whole wheat kernels, average 45 50 120 more rows