| Food |
Portion |
Glycemic Index |
| Raw chard |
2 cups |
64.0 |
| Cooked chard |
1/2 cup |
64.0 |
| Raw pea |
1/5 cup |
48.0 |
| Cooked pea |
1/2 cup |
48.0 |
| Potato Purée |
1/2 cup |
74.0 |
| Germinated bean |
1 1/2 cup |
0.0 |
| Cooked beans |
1/2 cup |
43.0 |
| Canned beans |
1/2 cup |
45.0 |
| Cooked chickpea |
1/2 cup |
31.0 |
| Broad bean |
1/4 cup |
0.0 |
| Cooked lentil |
1/2 cup |
26.0 |
| Cooked soy |
1/3 cup |
18.0 |
| Ate sweet |
13 g |
51.0 |
| White sugar |
2 tea spoon |
68.0 |
| Powder chocolate without sugar |
2 tea spoon |
51.0 |
| Honey |
2 tea spoon |
55.0 |
| Soft-drinks |
1/4 can |
66.0 |
| Carrots |
1/2 cup |
47.0 |
| Apricot |
4 piece |
57.0 |
| Chicozapote |
1/2 piece |
40.0 |
| Peach |
2 piece |
42.0 |
| Strawberry |
17 piece |
40.0 |
| Orange juice |
1/2 cup |
46.0 |
| Grapefruit juice |
1/2 cup |
48.0 |
| Kiwi |
1 1/2 piece |
53.0 |
| Mango |
1/2 piece |
51.0 |
| Apple |
1 piece |
38.0 |
| Melon |
1/3 piece |
65.0 |
| Papaya |
1 cup |
59.0 |
| Banana |
1/2 piece |
52.0 |
| Grape |
18 piece |
43.0 |
| Cooked rice |
1/4 cup |
64.0 |
| Oatmeal |
1/3 cup |
59.0 |
| Baguette bread |
1/7 piece |
95.0 |
| Rye |
5 tea spoon |
41.0 |
| Yellow corn |
1 1/2 piece |
53.0 |
| Tortilla dough |
45 g |
0.0 |
| Popcorn |
2 1/2 cup |
55.0 |
| White bread |
1 piece |
70.0 |
| Whole grain bread |
1 piece |
54.0 |
| Boiled potato |
1/2 piece |
65.0 |
| Corn tortilla |
1 piece |
52.0 |
| Flour tortilla |
1/2 piece |
30.0 |
| Gradient guide to the glycemic index (GI) of food: low (GI ≤55), medium (GI 56 – 59), high (GI >70). |
Typical Mexican foods and their glycemic indices are presented so that diets can
be tailored to the needs and preferences of individual patients. Low glycemic
index foods foster better glycemic control. An understanding of this concept and
familiarity with the glycemic index of every food will help to reduce the need for
insulin or other medical therapies for T2D and prediabetic patients. This list should
be updated frequently with additional typical foods. |
