Glycemic Index (GI)
A ranking of carbohydrates based on how quickly they raise blood sugar.
Updated
The glycemic index ranks carbohydrate foods from 0-100 based on how rapidly they increase blood glucose compared to pure glucose (GI=100). Low GI foods (under 55) cause gradual rises; high GI foods cause rapid spikes. GI is influenced by fiber, fat, protein, and food processing. GI matters most for diabetics; for most people, total carbs and context matter more.
Examples
- White bread: GI ~75 (high)
- Brown rice: GI ~50 (medium)
- Most vegetables: GI <15 (low)
Related Terms
Common questions
What is GI?
A ranking of carbohydrates based on how quickly they raise blood sugar. The glycemic index ranks carbohydrate foods from 0-100 based on how rapidly they increase blood glucose compared to pure glucose (GI=100).
What are examples of GI?
White bread: GI ~75 (high); Brown rice: GI ~50 (medium); Most vegetables: GI <15 (low).
Put it into practice
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