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

<table>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).</table>

Journal of Nutrition and Metabolism

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Figure 1

Figure 1: Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (<i>Ipomoea batatas</i>) Cultivars Commonly Consumed in Jamaica 

Figure 1 | Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica 