Journal of Nutrition and Metabolism / 2011 / Article / Fig 1

Research Article

Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica

Figure 1

Mean glycemic responses elicited by 50 g available carbohydrate portions of all ten sweet potato cultivars processed by boiling (solid diamond), baking (x), roasting (solid square), and frying (gray triangle).

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