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Glycemic index
A 0–100 ranking of how fast a carbohydrate food raises blood glucose.
Concepts
Definition
The glycemic index (GI) ranks carbohydrate foods from 0 to 100 by how quickly and how much they raise blood glucose compared with pure glucose. Low-GI foods such as lentils, most vegetables and whole oats release glucose slowly; high-GI foods such as white bread and many breakfast cereals raise it fast. GI ignores portion size, so glycemic load — GI adjusted for the actual carbohydrate in a serving — is often more useful in practice.
Related terms
Carbohydrate
The body's main quick energy source, from sugars, starches and fibre.
Added sugar
Sugars put into food and drink, best limited to a small share of energy.
Fibre
Indigestible plant carbohydrate that aids digestion and steadies blood sugar.
Source: Standard references on glycemic index and glycemic load. · checked 2026-09-04
Frequently asked questions
What is glycemic index?
The glycemic index (GI) ranks carbohydrate foods from 0 to 100 by how quickly and how much they raise blood glucose compared with pure glucose. Low-GI foods such as lentils, most vegetables and whole oats release glucose slowly; high-GI foods such as white bread and many breakfast cereals raise it fast. GI ignores portion size, so glycemic load — GI adjusted for the actual carbohydrate in a serving — is often more useful in practice.
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