Glycemic Index and Glycemic Load of VEGETABLES

BOOKS: Vegetables diet

Food Name Glycemic Index Glycemic Load

Cabbage, Chinese, salad, with dressing 32.0 1.7

Pepper, banana, raw 32.0 1.7

Kale, cooked 32.0 1.7

Kale, cooked, from fresh, fat added in cooking 32.0 1.8

Kale, cooked, from canned 32.0 1.8

Cabbage, green, raw 32.0 1.8

Kale, cooked, from fresh, fat not added in cooking 32.0 1.8

Okra, cooked, from frozen, fat added in cooking 32.0 1.8

Okra, cooked, from frozen 32.0 1.8

Cabbage, fresh, pickled, Japanese style 32.0 1.8

Vegetables, pickled 32.0 1.8

Okra, cooked, from frozen, fat not added in cooking 32.0 1.8

Bean sprouts, raw (soybean or mung) 32.0 1.9

Pepper, sweet, red, raw 32.0 1.9

Broccoflower, cooked, fat added in cooking 32.0 2.0

Okra, pickled 32.0 2.0

Dandelion greens, cooked, fat added in cooking 32.0 2.0

Broccoflower, cooked, fat not added in cooking 32.0 2.0

Pimiento 32.0 2.0

Beans, string, green, cooked, from frozen, fat added in cooking 32.0 2.0

Beans, string, cooked, from frozen, fat added in cooking 32.0 2.0

Beans, string, cooked, from frozen 32.0 2.0

Beans, string, green, cooked, from frozen 32.0 2.0

Squash, spaghetti, cooked 32.0 2.0

Parsley, cooked (assume fat not added in cooking) 32.0 2.0

Parsley, raw 32.0 2.0

Squash, summer, and onions, cooked, fat added in cooking 32.0 2.0

Seven-layer salad (lettuce salad made with a combination of onion, celery, green 32.0 2.0

Garlic, raw 32.0 10.6

Garlic, cooked 32.0 10.6

Cucumber pickles, relish 32.0 11.2

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This is a unique and most comprehensive glycemic index food list!
Which vegetables have the lowest glycemic index values? Which ones have the highest?
All vegetables in this list are rated by their glycemic index values from low to high. Glycemic load value for each vegetable is per 100 grams of food weight. To find glycemic index and glycemic load for other foods, please use our comprehensive online searchable glycemic index database which lets you browse Glycemic Index and Glycemic Load values by food categories, search by food name, etc.

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