Nutrition
Glycemic Index
The Glycemic Index (GI) ranks carbohydrate-containing foods by how quickly they raise blood glucose levels after eating, on a scale from 0 to 100. Low-GI foods such as legumes, oats, and most vegetables produce a slower, more stable rise in blood sugar, while high-GI foods like white bread and sugary snacks cause sharper spikes.
The Glycemic Index (GI) ranks carbohydrate-containing foods by how quickly they raise blood glucose levels after eating, on a scale from 0 to 100. Low-GI foods such as legumes, oats, and most vegetables produce a slower, more stable rise in blood sugar, while high-GI foods like white bread and sugary snacks cause sharper spikes.
Understanding GI can help you choose carbs that support sustained energy, especially around workouts or during long workdays.
Related terms
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