glycemic index

gly·ce·mic index (gl-smk)

n.

An index that measures the ability of a given food to elevate blood sugar.

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glycemic index,

n a measurement of how much particular foods raise blood glucose levels; based on comparing the food to an equal quantity of glucose taken orally.

Glycemic index.

Food	Glycemic Index
Sugars:
• Glucose	100
• Honey	75
• Sucrose	60
• Fructose	20
Fruits:
• Apples	39
• Bananas	62
• Oranges	40
• O.J.	46
• Raisins	64
Vegetables:
• Beets	64
• Carrot, raw	31
• Carrot, cooked	36
• White potato	98
Grains:
• Bread, white	69
• Cornflakes	80
• Oatmeal	49
• Pasta	45
• Rice, white	70
• Wheat cereal	67
Legumes:
• Beans	31
• Lentils	29
• Peas	39
Other Foods:
• Nuts	13
• Sausages	28

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glycemic index Nutrition A benchmark of a food's ability to trigger ↑ insulin production; refined foods have a high GI, which ↑ the long-term risk of type 2 DM. See Diabetes, The Zone.