| Food Name |
Sweet potato (Ipomoea batatas), peeled, fried in vegetable oil |
| Food Manufacturer |
|
| |
| GI (vs Glucose) |
76 |
| |
| Standard Serve Size (g) |
150 |
| Carbohydrate per Serve (g) |
45 |
| Glycemic Load (GL) |
34 |
| |
| Country |
Jamaica |
| Product Category |
Vegetables |
| |
| Year of Test |
2006 |
| SEM |
7 |
| Time Period of Test |
2h |
| Number of Subjects in Test |
10 |
| Type of Subjects in Test |
Normal |
| Reference / Source of Data |
Bahado-Singh PS, Wheatley AO, Ahmad MH, Morrison EY, Asemota HN. Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. Br J Nutr 2006; 96: 476-81. |
|
