. 2011 Oct 29;2011:584832. doi: 10.1155/2011/584832

Table 3.

Glycemic indices^§ of selected Jamaican sweet potato (Ipomoea batatas) varieties determined by different cooking methods.

Sweet potato varieties	Glycemic index
	Boiled		Fried		Baked		Roasted
	Mean	SE	Mean	SE	Mean	SE	Mean	SE
Dor	47^a	3	76^b	4	83^c	6	86^c	4
Quarter Million	49^a	4	70^b	6	94^c	3	91^c	2
Yellow Belly	50^a	3	72^b	4	86^c	2	85^c	2
Ganja	41^a	5	69^b	3	82^c	3	79^c	4
Watson	43^a	4	67^b	4	85^c	2	87^c	2
Clarendon	46^a	5	73^b	3	83^c	3	81^c	4
Minda	49^a	4	68^b	3	91^c	3	89^c	3
Ms Mac	45^a	3	63^b	2	87^c	4	85^c	4
Eustace	49^a	5	77^b	4	93^c	5	93^c	2
Fire on Land	46^a	4	75^b	3	87^c	4	90^c	3

Superscripts in rows sharing different letters are significantly different (P < 0.05).

Values are means ± SEM for n = 10 subjects.

^§Glycemic index for each sample was calculated by expressing the IAUC as a percentage of the mean response area of glucose as outlined by Wolever et al. [16].