nutrition
Glycemic Index (GI)
A 0–100 score indicating how quickly a specific food raises blood glucose compared to pure glucose.
The Glycemic Index ranks carbohydrate-containing foods by how rapidly they raise blood glucose over the 2 hours after eating. Pure glucose = 100. Low-GI foods (≤55) include most vegetables, legumes, whole oats, and berries; high-GI foods (≥70) include white bread, short-grain rice, and sugary drinks. GI is affected by cooking, ripeness, and combination with fat/protein — which is why glycemic load is often more practical.