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Table 4 Available carbohydrate composition, and calculated GI (Series 1 and 2)

From: A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults

Product Glucose Fructose Sucrose Available starch Calculated GI1
Series 1      
BFOMD      
Proportion of total amount of digestible carbohydrates (%) 9.1 9.9 68.6 12.5  
Contribution to GI 12.8 2.7 66.5 12.5 95
RFOMD      
Proportion of total amount of digestible carbohydrates (%) 3.0 2.7 89.8 4.5  
Contribution to GI 4.2 0.8 87.1 4.5 97
Series 2      
FOMD      
Proportion of total amount of digestible carbohydrates (%) 7.2 8.4 80.2 4.2  
Contribution to GI 10.2 2.3 77.8 4.2 95
BFOMD      
Proportion of total amount of digestible carbohydrates (%) 6.3 7.3 70.1 16.3  
Contribution to GI 8.9 2.0 68.0 16.3 95
BBFOMD      
Proportion of total amount of digestible carbohydrates (%) 19.1 23.1 47.2 10.7  
Contribution to GI 26.9 6.2 45.8 10.7 90
  1. 1Glucose GI = 141, Fructose GI = 27, Sucrose GI = 97, Starch GI = 100 [7]