How does the Glycemic Index (GI) of *Satsumaimo* typically compare when prepared by boiling versus baking?
Answer
Boiling results in a lower overall GI score than baking.
The method of preparation significantly influences the glycemic response of the Japanese sweet potato. While heat generally breaks down starches, baking tends to result in a higher Glycemic Index (GI) score across most potato types. In contrast, preparing *Satsumaimo* specifically by boiling leads to a lower overall GI score. This beneficial effect is further supported by the presence of fiber and resistant starch, which work together to slow the rate at which sugars enter the bloodstream, thus preventing sharp glucose spikes.
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