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Sucrose glycemic index

Suggest why the glycemic index for sucrose is only about 64 percent that of glucose. [Pg.476]

The glycemic index (GI) was introduced for the quantification of the blood sugar raising effect of carbohydrates. To determine the GI, the duration and the extent of the increase in blood sugar after consumption of 50 g of carbohydrate from food are measured. The reference value is the increase in blood sugar after the intake of 50 g of glucose (GI = 100%). The GI of maltose (105) is higher, but the GI of sucrose (65), lactose (46) and fructose (23) is lower. [Pg.867]

Xylitol 100 Low glycemic Index, suitable for diabetics. About two-thirds the calorific value of sucrose. Useful In dental health, so widely used In gum, toothpaste, and mouthwash. [Pg.766]

See other pages where Sucrose glycemic index is mentioned: [Pg.474]    [Pg.44]    [Pg.469]    [Pg.844]    [Pg.847]    [Pg.1175]    [Pg.826]    [Pg.16]    [Pg.469]    [Pg.332]    [Pg.297]    [Pg.574]   
See also in sourсe #XX -- [ Pg.474 ]



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Glycemic index

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