Table 4

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

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

¹Glucose GI = 141, Fructose GI = 27, Sucrose GI = 97, Starch GI = 100 [7]

Granfeldt and Björck Nutrition Journal 2011 10:57   doi:10.1186/1475-2891-10-57