摘要 : The glycaemic index (GI) of different food groups is discussed with special attention to potatoes and potato products. A study in Germany compared the GI in 8 potato cultivars of 3 cooking types (very firm, firm, and crumbling). D... 展开 The glycaemic index (GI) of different food groups is discussed with special attention to potatoes and potato products. A study in Germany compared the GI in 8 potato cultivars of 3 cooking types (very firm, firm, and crumbling). Data are presented on glucose % (slow and fast releasing) in cultivars, by cooking type, by cooking method (unpeeled, peeled, peeled and stored in fridge, and microwaved), and by potato product (crisps, French fries, and dried).. 收起