Potato Glycemic Index (Answered) – NatureWord
The glycemic index (GI) of potatoes varies depending on the cooking method and type of potato. Boiled and roasted potatoes have a lower GI (both 59), while baked potatoes have a higher GI (69) and mashed and instant potatoes have the highest GI (78 and 82, respectively). Sweet potatoes and yams have a lower GI than baked potatoes, with sweet potatoes at about 61 and yams at about 373. Cooling potatoes after cooking may lessen their effect on blood sugar and lower their GI by 25-26%.
马铃薯的血糖生成指数 (GI) 根据马铃薯的烹饪方法和类型而变化。 煮土豆和烤土豆的 GI 较低（均为 59），而烤土豆的 GI 较高（69），而土豆泥和即食土豆的 GI 最高（分别为 78 和 82）。 红薯和山药的 GI 值比烤土豆低，红薯约为 61，山药约为 373。煮熟后冷却土豆可能会减轻其对血糖的影响，并将 GI 降低 25-26%。
