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Mother Natures (1982) Ltd. |
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Bringing the Goodness of Nature to You |
Glycemic Index (Gi)
The glycemic index (GI) is a ranking of foods on a scale from 0 to 100 according to how they raise our blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health.
A high GI food causes a more rapid rise in blood glucose levels, a low GI food will release glucose more slowly and steadily.
Examples of Gi rankings are -
Classification |
Gi range |
Examples |
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Low GI |
55 or less |
Most Fruits and vegetables (except potatoes and watermellon), grainy breads, pasta, legumes/pulses, milk, yoghurt, products extremely low in carbohydrates (some cheeses, nuts), fructose | ||
Medium GI |
56–69 |
whole wheat products, basmati rice, sweet potato, table sugar | ||
High GI |
70 and above |
corn flakes, baked potatoes, watermellon, croissants, white bread, most white rices (e.g. jasmine), straight glucose (100) |
For further information on the Glycemic Index visit -
