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Glycemic Index and Glycemic Load: Traditional Foods (South American)
Friday, August 20, 2004 12:50 am Email this article
Below is a table with the glycemic index and glycemic loads of traditional foods of South America.
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
|INDIGENOUS OR TRADITIONAL FOODS OF DIFFERENT ETHNIC GROUPS|
(Glucose = 100)
grams per serving
|739 Arepa, corn bread cake, made with corn flour (Mexico)|
|740 Arepa, made from ordinary dehulled dent corn flour (25% amylose)|
|741 Arepa, made from dehulled high-amylose (70%) corn flour|
|742 Black beans|
|743 Brown beans|
|744 Corn tortilla (Mexican)|
|745 Corn tortilla, served with refried mashed pinto beans and tomato sauce (Mexican)|
|746 Corn tortilla, fried, with mashed potato, fresh tomato and lettuce (Mexican)|
|747 Nopal (prickly pear cactus)|
|748 Pinto beans, boiled in salted water|
|749 Wheat tortilla (Mexican)|
|750 Wheat tortilla served with refried pinto beans and tomato sauce (Mexican)|
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