Glycemic index and glycemic load of selected Chinese traditional foods

Table 2 Determined GI and GL values of test foods (mean ± SE)

Food items	IAUC (mmol·min·L-1)	95% CI (mmol·min·L-1)	GI	95% CI	Available carbohydrate (g per serving)	GL (per serving)
Foods containing 50 g available carbohydrate
BBPP	92.14 ± 10.75	69.08-115.21	55 ± 8	39-72	16.8	9
FRYS	133.70 ± 13.85	103.99-163.40	80 ± 6	67-92	133.6	107
FF	110.83 ± 16.18	76.14-145.52	69 ± 9	50-89	34.7	24
MLC	95.63 ± 12.43	68.97-122.29	61 ± 8	44-79	37.5	23
TFB	79.91 ± 9.78	58.94-100.89	46 ± 4	38-55	31.5	14
SRWLL	137.55 ± 10.81	114.36-160.73	83 ± 5	73-93	107.4	89
SGRR	143.03 ± 12.96	115.24-170.83	89 ± 8	71-107	43.3	39
PAB	106.39 ± 11.69	81.32-131.46	65 ± 8	48-83	33.9	22
JPBT	116.51 ± 11.36	92.15-140.87	72 ± 8	54-90	34.1	25
FRNSB	107.17 ± 12.36	80.66-133.69	66 ± 7	50-81	121	80
ET	74.70 ± 7.82	57.93-91.46	45 ± 3	38-53	22.1	10
PSVR	153.15 ± 18.87	112.67-193.62	90 ± 8	74-107	40.1	36
GBD	90.24 ± 11.54	65.49-114.99	54 ± 6	40-68	33.0	18
BPB	112.11 ± 9.28	92.21-132.01	69 ± 9	51-87	25.1	17
RBD	122.20 ± 11.45	97.65-146.76	75 ± 8	58-91	38.0	29
MC	90.96 ± 9.65	70.26-111.66	56 ± 7	42-70	52.2	29
GRB	98.76 ± 13.04	70.78-126.74	61 ± 10	37-82	95.2	58
CHJ	84.19 ± 7.29	68.45-99.93	47 ± 3	41-52	33.0	16
ISMB	115.44 ± 12.42	88.80-142.07	67 ± 5	57-78	20.8	14
FSMB	114.33 ± 11.52	89.61-139.04	72 ± 8	55-90	14.5	10
FRVS (50 g)	87.41 ± 9.64	66.73-108.10	54 ± 6	41-66	87.5	47
SMRD (50 g)	116.32 ± 14.96	84.23-148.41	69 ± 8	51-87	139.6	96
Foods containing 25 g carbohydrate
FRVS (25 g)	64.26 ± 11.09	40.30-88.22	58 ± 9	39-78	87.5	51
SMRD (25 g)	85.99 ± 9.15	66.24-105.75	81 ± 7	65-97	139.6	113
SR (25 g)	53.05 ± 7.27	37.34-68.75	50 ± 5	39-60	20.5	10