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What is Glycemic Index of Microwaved Sweet Potato about?

This study investigates the glycemic index (GI) of sweet potatoes affected by various cooking methods, revealing that steaming, baking, and microwaving result in moderate GI values, while dehydrated and raw sweet potatoes exhibit low GI values. The research suggests that the cooking process alters starch digestibility, impacting glucose availability and potentially benefiting diabetic consumers. Overall, the findings indicate that cooking methods significantly influence the glycemic response of sweet potato

Author

filhomelo397

Language

EN