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    Glycemic Index and Glycemic Load: Traditional Foods (Arabic and Turkish)


    Posted by .(JavaScript must be enabled to view this email address)
    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
    Glycemic
      Index
    Glycemic
        Load
       
    Serving
      size
    Available
      carbohydrate
     
    (Glucose = 100)
    (per serving)
    grams
    grams per serving
    Arabic and Turkish
        628 Hummus (chickpea salad dip)
      6 ± 4
    0
     30
    5
        629 Kibbeh saynieh (made with lamb and burghul)
     61 ± 16
    9
    120
    15
        630 Lebanese bread (white, unleaved), hummus, falafel and tabbouleh
       86 ± 12
    39
    120
    45
        631 Majadra (Syrian, lentils and rice)
     24 ± 5
    10
    250
    41
        632 Moroccan couscous (stew of semolina, chickpeas, and vegetables)
       58 ± 9
    17
    250
    29
        633 Stuffed grapevine leaves (rice and lamb stuffing with tomato sauce)
     30 ± 11
    5
    100
    15
        634 Tarhana soup (wheat flour, yogurt, tomato, and green pepper)
       20
        635 Turkish bread, white-wheat flour
       87
    15
     30
    17
        636 Turkish bread, whole wheat
       49
    8
    30
    16
        637 Turkish noodle soup
        1
    0
    250 mL
    9

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