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Glycemic Index and Glycemic Load: Traditional Foods (Arabic and Turkish)
Friday, August 20, 2004 1:05 am Email this article
Below is a table with the glycemic index and glycemic loads of traditional foods (Arabic and Turkish).
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 Traditional Foods of Ethnic Groups (Arabic and Turkish)
|INDIGENOUS OR TRADITIONAL FOODS OF DIFFERENT ETHNIC GROUPS|
(Glucose = 100)
grams per serving
|Arabic and Turkish|
|628 Hummus (chickpea salad dip)|
6 ± 4
|629 Kibbeh saynieh (made with lamb and burghul)|
61 ± 16
|630 Lebanese bread (white, unleaved), hummus, falafel and tabbouleh|
86 ± 12
|631 Majadra (Syrian, lentils and rice)|
24 ± 5
|632 Moroccan couscous (stew of semolina, chickpeas, and vegetables)|
58 ± 9
|633 Stuffed grapevine leaves (rice and lamb stuffing with tomato sauce)|
30 ± 11
|634 Tarhana soup (wheat flour, yogurt, tomato, and green pepper)|
|635 Turkish bread, white-wheat flour|
|636 Turkish bread, whole wheat|
|637 Turkish noodle soup|
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