Compared to yellow and white potatoes, what was the specific Glycemic Index ($ ext{GI}$) value measured for purple potatoes in the referenced comparison study?
Answer
GI = 77
Although all potatoes are carbohydrate-rich, the chemical composition of purple varieties, influenced by high polyphenol content, appears to temper the immediate impact on blood sugar levels. A comparison study directly addressed this metabolic marker by assigning specific Glycemic Index values. The purple potatoes were found to possess a lower GI value of 77. This is notably lower than the yellow potatoes, which registered a GI of 81, and significantly lower than white potatoes, which had a GI of 93. This lower GI suggests that the absorption rate of starches in the intestines might be decreased due to the presence of polyphenols, resulting in a minimized immediate spike in blood sugar levels following consumption.
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