Table 3.
Glycemic index (GI) values of different varieties of cooked rice according to ISO 26642:2010 1.
| Type of Rice | GI |
|---|---|
| Glutinous white rice (unique study) | 98 |
| Glutinous white rice (unique study) | 94 |
| Sticky rice, Thai glutinous rice (unique study) | 92 |
| Jasmine white rice (mean of 18 studies) | 89 |
| Japanese Style Sushi white rice (unique study) | 85 |
| Arborio risotto rice (unique study) | 69 |
| Carnaroli white rice (unique study) | 64 |
| Parboiled rice (mean of 10 studies) | 64 |
| Rice Long grain (mean of 6 studies) | 62 |
| Basmati white rice boiled (mean of 10 studies) | 60 |
| Taiken brown rice (japonica rice) (unique study) | 58 |
| Bapatla brown rice (indian rice) (unique study) | 58 |
1 Adapted from [40]; Published by the American Society for Nutrition.