Why does jicama achieve a lower Glycemic Index (GI) than white rice?

Answer

Fiber slows the rate food empties from the stomach, preventing rapid glucose spikes.

The stabilizing effect jicama has on blood sugar levels is directly attributable to its substantial fiber content, which is about 3 grams per half-cup serving. This fiber acts as a physical buffer within the digestive system. Specifically, it slows down the rate at which the stomach releases its contents into the small intestine for nutrient absorption. This delayed gastric emptying prevents the carbohydrates present in the jicama from being converted into glucose and entering the bloodstream too quickly, which is the mechanism that causes the sharp 'spike' associated with high Glycemic Index foods like white rice or processed breads. This gradual entry of fuel results in sustained energy rather than the rapid burst followed by an energy crash.

Why does jicama achieve a lower Glycemic Index (GI) than white rice?

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