TABLE 2.

Comparison of resistant starch content and glycemic index for commonly consumed starchy foods¹

	Resistant starch	Glycemic index
	g/100 g
Grain and cereal products
Buckwheat	1.8	51
Bread (white)	1.2	69
Bread (whole meal)	1.0	72
Millet	1.7	71
Rice (brown)	1.7	66
Rice (white)	1.2	72
Spaghetti (whole meal)	1.4	42
Spaghetti (white)	1.1	50
Breakfast cereals
All-Bran (Kellogg’s)	0.7	51
Cornflakes	3.2	80
Muesli	3.3	66
Porridge oats	0.2	49
Shredded wheat	1.2	67
Wheatabix	0.1	75
Vegetables
Broad beans	1.2	79
Potatoes (white)	1.3	80
Potatoes (sweet)	0.7	48
Sweetcorn	0.3	59
Yam	1.5	1.5
Legumes
Beans (baked)	1.2	40
Beans (kidney)	2.0	29
Peas (chick)	2.6	36
Lentils	3.4	29

¹Resistant starch data from (7); glycemic index data from (70).