Table 4.
Glycaemic index, glycaemic load, and available carbohydrate values for potatoes prepared according to domestic cooking methods.
| Potato Variety and Cooking Method | Glycaemic Index | Glycaemic Load (150 g Portion) | Available CHO (g per 150 g Portion) |
|---|---|---|---|
| Charlotte (waxy), boiled 15 min | 66 | 15 | 23 |
| Nicola (waxy), boiled 15 min | 58–59 | 9 | 16 |
| Carisma (waxy), boiled 8–9 min | 53 | 8 | 16 |
| Desiree, boiled 35 min | 101 | 17 | 17 |
| Pontiac, boiled 35 min | 88 | 16 | 18 |
| Russet Burbank, unpeeled, microwaved for 18 min | 77 ± 9 | 19 | 25 |
| White with skin, baked | 69 | 19 | 27 |
| Instant mashed potato | 79–97 | 16–19 | 20 |
| Desiree, mashed | 102 | 26 | 26 |
| Pontiac, mashed | 91 | 18 | 20 |
| French fries, baked 15 min | 64 | 21 | 32 |
| Irish potato, peeled, fried in oil | 70 | 21 | 30 |