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Glycemic Index and Glycemic Load: Soups
Friday, August 20, 2004 1:15 am Email this article
Below is a table with the glycemic index and glycemic loads of soups.
High glycemic index foods increase calorie intake by 50 to 80 percent when compared to medium- and low-glycemic index foods according to one study.
Low glycemic index foods reduce calorie intake and are associated with lower body weights.
Some researchers believe that low-carbohydrate diets work because they are low glycemic index and low glycemic load foods.
Glycemic index is how quickly a given amount of food raises blood sugar levels relative to pure glucose (blood sugar).
Glycemic load is a ranking of how much a standard serving of food raises your blood sugar. Glycemic load is calculated by multiplying the amount of carbohydrate in a food by the glycemic index and dividing by 100. Glycemic load of a food is a better tool than the glycemic index value of a food when evaluating the foods you eat.
A more complete description of glycemic index and glycemic load can be found here.
Glycemic Index and Glycemic Load of Soups
(Glucose = 100)
grams per serving
|571 Black bean (Wil-Pack Foods, San Pedro, CA, USA)||64||17||250 mL||27|
|572 Green pea, canned (Campbell Soup Co Ltd, Toronto, Canada)||66||27||250 mL||41|
|573 Lentil, canned (Unico, Canada)||44||9||250 mL||21|
|574 Minestrone, Traditional, Country Ladle (Campbell’s Soups, Homebush, Australia)||39 ± 3||7||250 mL||18|
|575 Noodle soup (traditional Turkish soup with stock and noodles)||1||0||250 mL||9|
|576 Split pea (Wil-Pak Foods, USA)||60||16||250 mL||27|
|577 Tarhana soup (traditional Turkish soup with wheat flour, yogurt, tomato, and peppers)||20|
|578 Tomato soup (Canada)||38 ± 9||6||250 mL||17|
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