Why do we get fat

Chapter 35 Appendix Common Food Glycemic Index Table

Ingredients: Glycemic Index (GI) - Levels
grains and legumes

Noodles: 80-high

Steamed buns: 88-high

Glutinous rice: 87-high

Polished white rice: 83-high

Corn: 73-high

Millet: 71-high

Oatmeal: 50-medium

Flour: 90-high

Fritters: 74-high

Pizza 6: 0-Medium

Baguettes: 95-high

Pasta: 51-medium

Whole Grain Bread: 45-Medium

Wheat: 69-medium

Tofu: 31-low

Dried Tofu: 23-Low

Soy: 18-Low

Sweet potatoes: 76-high

Potatoes: 66-medium

Pumpkin: 75-tall

Broad beans: 79-high

Mung beans: 33-low

Lentils: 18-Low

Peas: 31-Low

Green Beans: 27-Low

Chickpeas: 31 - low

Vegetables

Taro (taro) -48-medium

Carrots: 71-High

Yam: 51-medium

Konjac: 17-Low

General green leafy vegetables: 15-30-low

Meat, Eggs and Dairy

Pork: 50-medium

Ham: 46-medium

Chicken: 45-medium

Mutton: 45-medium

Duck: 44-medium

Beef: 46-medium

Clams: 44-medium

Tuna: 55-medium

Eels: 43-medium

Shrimp: 40-medium

Eggs: 45-medium

Sugary Condensed Milk: 82 - High

Ice cream: 65-medium

Pudding: 52-medium

Cream: 39-Low

Milk: 67-medium

Sugary yogurt: 62-medium

Unsweetened Yogurt: 25-Low

Fruit

Strawberries: 39-Low

Cherry: 37-Low

Plum: 42-medium

Grapefruit: 25-Low

Banana: 52-medium

Watermelon: 72-high

Apple: 36-Low

Kiwi: 52-medium

Mango: 55-medium

Grapes: 56-medium

Pineapple: 66-medium

Peaches: 41-medium

Cantaloupe: 43-medium

(End of this chapter)