What specific starch component in mung bean starch contributes to its low glycemic index?
Answer
Amylose
Mung bean starch possesses a favorable characteristic for metabolic health: a low glycemic index (GI). This attribute is primarily conferred by its structural composition, specifically a higher inherent content of amylose compared to other starchy components found in pulses or starches like waxy cornstarch. The abundance of amylose leads to starch granules being tightly packed within a viscous fiber matrix. This structural arrangement physically impedes rapid digestion, causing gastric emptying and carbohydrate absorption to slow down, resulting in a reduced and more gradual elevation of blood sugar levels post-consumption.
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