Table 4—

Differences of carbohydrate (in grams) food sources between the low-GI and high-GI diets (n = 14)

Carbohydrate source*Low GIHigh GIP
Corn tortilla24 (0–74)20 (0–89)0.96
Atole (corn meal beverage)0 (0–29)0 (0–59)0.009
White-wheat flour bread0 (0–78)25 (0–130)0.0001
Whole-meal wheat bread17 (0–64)0 (0–43)0.0001
Oats (instant)0 (0–66)0 (0–33)0.064
White long-grain rice0 (0–42)10.5 (0–103)0.0001
Potato (baked, boiled)0 (0–31)5 (0–96)0.0001
Pinto beans22 (0–66)0 (0–31)0.0001
Nopales (prickly pear cactus)0 (0–21)0 (0–7)0.026
Carrots0 (0–12)3 (0–23)0.002
Fruit low GI46 (0–131)8 (0–47)0.0001
Fruit high GI0 (0–75)33 (0–86)0.0001
Milk- and dairy-based foods14 (0–43)13 (0–41)0.89
  • Data are median (range).

  • *

    * Median of total carbohydrate intake of food sources contributing 5% or more of carbohydrate intake.

  • Wilcoxon’s rank-sum test.