VEGETABLES
594 Broad beans (Canada) 6 79±16 80 9
595 Green peas
Pea, frozen, boiled (Canada) 6 39 80 3
Pea, frozen, boiled (Canada) 6 51±6 80 4
Pea, green (Pisum Sativum) (India) 11 54±14 80 4
mean of three studies 48±5 80 3
596 Pumpkin (South Africa) 75±9 80 3
597 Sweet corn
Sweet corn, 'Honey & Pearl' variety (New Zealand) 37±12 80 6
Sweet corn on the cob, boiled 20 min (Sydney, Australia) 48 80 8
Sweet corn (Canada) 59±11 80 11
Sweet corn, boiled (USA) 60 80 11
Sweet corn, boiled (USA) 60 80 11
Sweet corn (South Africa) 62±5 80 11
mean of six studies 54±4 80 9
Sweet corn, whole kernel, diet-pack, Featherweight, canned, drained, heated (USA) 46 80 7
Sweet corn, frozen, heated in microwave (Green Giant, Pillsbury Canada Ltd., Toronto, Canada) 47 80 7
Root vegetables
598 Beetroot (Canada) 6 64±16 80 5
599 Carrots
Carrots, raw (Romania) 5,6 16 80 1
Carrots, peeled, boiled (Sydney, NSW, Australia) 6 32±5 80 1
Carrots, peeled, boiled (Sydney, NSW, Australia) 6 49±2 80 2
Carrots, NS (Canada) 6 92±20 80 5
mean of four studies 47±16 80 3
600 Cassava, boiled, with salt (Kenya, Africa) 46 100 12
601 Parsnips (Canada) 6 97±19 80 12
Potato
602 Baked potato
Ontario, white, baked in skin (Canada) 60 150 18
603 Baked, Russet Burbank potatoes
Russet, baked without fat (Canada) 56
Russet, baked without fat, 45-60 min (USA) 78
Russet, baked without fat (USA) 94
Russet, baked without fat (USA) 111
mean of four studies 85±12 150 26
604 Boiled potato
Desiree, peeled, boiled 35 min (Australia) 101±15 150 17
Nardine (New Zealand) 70±17 150 18
Ontario, white, peeled, cut into cubes, boiled in salted water 15 min (Canada) 58 150 16
Pontiac, peeled, boiled whole for 30 min (Australia) 56 150 14
Pontiac, peeled, boiled 35 min (Australia) 88±9 150 16
Prince Edward Island, peeled, cubed, boiled in salted water 15 min (Canada) 63 150 11
Sebago, peeled, boiled 35 min (Australia) 87±7 150 14
605 Boiled/cooked, white/Type NS
Type NS (Kenya, Africa) 24 150 7
White, cooked (Romania) 5 41 150 12
White, boiled (Canada) 54 150 15
Type NS, boiled (Australia) 56 150 11
Type NS, boiled in salted water (India) 76 150 26
mean of five studies 50±9 150 14
Type NS, boiled in salted water, refrigerated, reheated (India) 23 150 8
606 Canned potatoes
Prince Edward Island, canned, microwave heated (Avon, Cobi Foods Inc., Port Williams, Canada) 61 150 11
New, canned, heated in microwave 3 min (Mint Tiny Taters, Edgell's, Cheltenham, Vic, Australia) B23 65±9 150 12
mean of two studies 63±2 150 11
607 French Fries
French fries, frozen, reheated in microwave (Cavendish Farms, New Annan, Canada) 75 150 22
608 Instant Mashed potato
Instant (France) 74±12
Instant (Canada) 80±13
Instant (Edgell's Potato Whip, Edgell's, Australia) 86
Instant (Carnation Foods Co. Ltd., Manitoba, Canada) 86
Instant (Canada) 88
Instant mashed potato (Idahoan Foods, Lewisville, ID, USA) 97±6
mean of six studies 85±3 150 17
609 Mashed potato
Type NS (Canada) 67
Type NS (South Africa) 71±10
Type NS (France) 83
mean of three studies 74±5 150 15
Prince Edward Island, peeled, cubed, boiled 15 min, mashed (Canada) 73 150 13
Pontiac, peeled, cubed, boiled 15 min, mashed (Australia) 91±9 150 18
610 Microwaved potato 150 12
Pontiac, peeled and microwave on high for 6-7.5 min (Australia) 79±9 150 14
Type NS, microwaved (USA) 82 150 27
611 New Potato
New (Canada) 47
New (Canada) 54
New (Canada) 70±8
mean of three studies 57±7 150 12
New, unpeeled and boiled 20 min (Australia) 78±12 150 16
612 Steamed potato
Potato, peeled, steamed 1 h (Solanum Tuberosum) (India) 11 65±11 150 18
Potato dumplings (white wheat flour, white potatoes, boiled in salted water (Italy)) 52 150 24
613 Sweet potato
Sweet potato, Ipomoea batatas (Australia) 44 150 11
Sweet potato, NS (Canada) 48±6 150 16
Sweet potato, peeled, cubed, boiled in salted water 15 min (Canada) 59 150 18
Sweet potato, kumara (New Zealand) 77±12 150 19
Sweet potato, kumara (New Zealand) 78±6 150 20
mean of five studies 61±7 150 17
614 Swede
Swede (rutabaga) (Canada) 6 72±8 150 7
615 Tapioca
Tapioca boiled with milk (General Mills Canada Inc., Etobicoke, Canada) 81 250 14
Tapioca (Manihot Utilissima), steamed 1 h (India) 11 70±10 250 12
616 Taro
Taro (Colocasia esculenta) peeled, boiled (Australia) 54
Taro, peeled, boiled (New Zealand) 56±12
mean of two studies 55±1 150 4
617 Yam
Yam, peeled, boiled (New Zealand) 25±4
Yam, peeled, boiled (New Zealand) 35±5
Yam (Canada) 51±12
mean of three studies 37±8 150 13

INDIGENOUS OR TRADITIONAL FOODS OF DIFFERENT ETHNIC GROUPS
AFRICAN
618 Brown beans (South Africa) 24±8 50 (dry) 6
622 Cassava, boiled, with salt (Kenya) 46 100 12
624 Ga kenkey, prepared from fermented cornmeal (Zea mays) (Ghana) 31 12±1 150 7
625 Gari, roasted cassava dough (Manihot utilissima) (Ghana) 31 56±3 100 15
619 Gram dhal (chana dal; South Africa) 5±3 50 (dry) 1
620 Maize meal porridge, unrefined, maize-meal:water = 1:3 (South Africa) 71±6 50 (dry) 25
Maize meal porridge, refined, maize-meal:water = 1:3 (South Africa) 74±7 50 (dry) 30
Maize meal porridge/gruel (Kenya) 109 50 (dry) 41
621 M'fino/Morogo, wild greens (South Africa) 68±8 120 34
623 Millet flour porridge/gruel (Kenya) 107
626 Unripe plantain (Musa paradisiaca) (Ghana) 31 40±4 120 (raw) 13
627 Yam (Dyscoria species) (Ghana) 31 66 150 23
ARABIC AND TURKISH
628 Hoummous (chickpea salad dip) 6±4 30 0
629 Kibbeh saynieh (made with lamb and burghul) 61±16 120 9
630 Lebanese bread (white, unleaved), hoummous, falafel and tabbouleh 86±12 120 39
631 Majadra (Syrian, lentils and rice) 24±5 250 10
632 Moroccan Couscous (stew of semolina, chickpeas, vegetables) 58±9 250 17
633 Stuffed Grapevine Leaves (rice and lamb stuffing with tomato sauce) 30±11 100 5
634 Tarhana soup (wheat flour, yoghurt, tomato, green pepper) 20
635 Turkish bread, white wheat flour 87 30 15
636 Turkish bread, whole wheat 49 30 8
637 Turkish noodle soup 1 250 0
ASIAN
638 Broken rice, white, cooked in rice cooker (Lion foods, Bangkok, Thailand) 86±10 150 37
639 Butter rice, warm white rice and butter (Japan) 79 150 40
640 Curry rice (Japan) 67 150 41
641 Curry rice with cheese (Japan) 55 150 27
642 Glutinous rice, white, cooked in rice cooker (Bangsue Chia Meng Rice Co., Bangkok, Thailand) 98±7 150 31
Glutinous rice NS (Esubi Shokuhin, Japan) 86 150 55
Mean of two studies 92±6 150 44
643 Glutinous rice ball with cut glutinous cake (mochi) (Japan) 48 75 14
644 Glutinous rice cake with dried sea algae (Japan) 83 75 32
645 Glutaminous rice flour, instant, served warm with roasted ground soybean (Japan) 65 100 27
646 Jasmine rice, white, cooked in rice cooker (Golden World Foods, Bangkok, Thailand) 109±10 150 46
647 Low-protein white rice with dried sea algae (Japan) 70 150 42
648 Lungkow beanthread (National Cereals, Oils & Foodstuffs, Qingdao & Guangdong, China) 26 180 12
649 Lychee, canned in syrup, drained (Narcissus brand, China) 79±8 120 16
650 Mung bean noodles, dried, boiled (China) 39±9 180 18
651 Non-glutaminous rice flour, served warm with drink (Yamato Nousan, Japan) 68 100 34
652 Rice cracker, plain (Sakada, Japan) 91 30 23
653 Rice gruel with dried algae (Satou Co Ltd., Japan) 81 250 15
654 Rice noodles, dried, boiled (Thai World, Bangkok, Thailand) 61±6 180 23
655 Rice noodles, fresh, boiled (Sydney, NSW, Australia) 40±4 180 15
656 Rice vermicelli, Kongmoon (National Cereals, China) 58 180 22
657 Roasted rice ball (Satou Co Ltd., Japan) 77 75 21
658 Salted rice ball (Satou Co Ltd., Japan) 80 75 20
659 Soba noodles, instant, reheated in hot water, served with soup (Japan) 46 180 22
660 Stirfried vegetables, chicken and rice, home made (Australia) 73±17 360 55
661 Sushi, salmon ('I Love Sushi' chain store, Sydney, NSW, Australia) 6 48±8 100 17
Sushi, roasted sea algae, vinegar and rice (Japan) 55 100 20
Mean of two studies 52±4 100 19
662 Udon noodles, fresh, reheated (Fantastic, Windsor Gardens, SA, Australia) 6 62±8 180 30
Udon noodles, instant, with sauce and fried bean curd (Nishin Shokuhin, Japan) 48 180 23
Mean of two studies 55±7 180 26
663 White rice, dried sea algae and milk, eaten together (Japan) 57
White rice, dried sea algae and milk (milk eaten before rice) (Japan) 56
White rice, dried sea algae and milk (milk eaten after rice) (Japan) 55
Mean of three types 56±1 300 26
664 White rice with dried fish strip (okaka) (Japan) 79 150 40
665 White rice with fermented soybean (natto) (Japan) 56 150 24
666 White rice with instant miso soup (soybean paste soup) (Japan) 61 150 29
667 White rice with low-fat milk (Japan) 69 300 32
668 White rice and non-sugar yoghurt (yoghurt eaten before rice) (Japan) 59
White rice and non-sugar yoghurt eaten together (Japan) 58
Mean of two types 59±1 150 19
669 White rice with pickled vinegar and cucumber (pickled food eaten before rice) (Japan) 63
White rice with pickled vinegar and cucumber (pickled food eaten with rice) (Japan) 61
Mean of two types 62±1 150 27
670 White rice topped with raw egg and soy sauce (Japan) 72 150 26
671 White rice with roasted ground soybean (Japan) 56 150 29
672 White rice with salted dried plum (umeboshi) (Japan) 80 150 39
673 White rice with sea algae rolled in sheet of toasted sea algae (Japan) 77 150 39
ASIAN INDIAN
674 Amaranth, Amaranthus esculentum, popped, eaten with milk and 97±19 30 18
non-nutritive sweetener
675 Bajra (Penniseteum typhoideum),eaten as roasted bread made from bajra flour 55±13
Bajra (Penniseteum typhoideum) 49
Bajra (Penniseteum typhoideum) 67
Mean of three studies 57±5 75 (dry) 29
676 Banana, (Musa sapientum), Nendra variety, unripe, steamed 1 h 11 70±11 120 31
677 Barley (Hordeum vulgare) 48
Barley (Hordeum vulgare) 37
Mean in two groups of subjects 43±6 150 16
678 Bengal gram dhal, chickpea (chana dal) 11 150 4
679 Black gram, (Phaseolus mungo), soaked 12 h, stored moist 24 h, steamed 1 h 11 43±10 150 8
Chapatti
680 Chapatti, amaranth-wheat (25:75) composite flour, served with bottle gourd and tomato curry 66±10 60 20
681 Chapatti, amaranth-wheat (50:50) composite flour, served with bottle gourd and tomato curry 76±20 60 23
682 Chapatti, baisen 27
683 Chapatti, bajra 67
Chapatti, bajra 49
Mean in two groups of subjects 58±9
684 Chapatti, barley 37
Chapatti, barley 48
Mean in two groups of subjects 42±5
685 Chapatti, maize, (Zea mays) 64
Chapatti, maize, (Zea mays) 59
Mean in two groups of subjects 62±3
686 Chapatti, wheat, served with bottle gourd and tomato curry 66±9 60 21
687 Chapatti, flour from malted wheat, moth bean (Phaseolus aconitifolius) and 66±9 60 25
bengal gram (Cicer arietinum)
688 Chapatti, flour made from popped wheat, moth bean and bengal gram 40±8 60 14
689 Chapatti, flour from roller dried wheat, moth bean and bengal gram 60±9 60 23
690 Chapatti, wheat flour, thin, with green gram (Phaseolus aureus) dhal 81±4 200 41
Chapatti, wheat flour, thin, with green gram (Phaseolus aureus) dhal 44±3 200 22
Mean in two groups of subjects 63±19 200 32
Cheela (thin savoury pancake made from legume flour batter)
691 Cheela, bengal gram (Cicer arietinum) 42±1 150 12
Cheela, bengal gram (Cicer arietinum), fermented batter 36±1 150 10
692 Cheela, green gram (Phaseolus aureus) 45±1 150 12
Cheela, green gram (Phaseolus aureus), fermented batter 38±1 150 10
693 Dhokla, leavened, fermented, steamed cake; dehusked chickpea and wheat semolina 35±4
Dhokla, leavened, fermented, steamed cake; dehusked chickpea and wheat semolina 31±6
Mean in two groups of subjects 33±2 100 6
694 Dosai (parboiled and raw rice, soaked, ground, fermented and fried) with chutney 77±3 150 30
Dosai (parboiled and raw rice, soaked, ground, fermented and fried) with chutney 55±2 150 22
Mean in two groups of subjects 66±11 150 26
695 Green gram, (Phaseolus aureus), soaked 12 h, stored moist 24 h, steamed 1 h 11 38±14 150 6
696 Green gram, whole with varagu (Paspalum scorbiculatum), pressure cooked 57±6 80 (dry) 29
697 Green gram dhal with varagu (Paspalum scorbiculatum), pressure cooked 78±12 78 (dry) 39
698 Horse gram, (Dolichos biflorus) soaked 12 h, stored moist 24 h, steamed 1 h 11 51±11 150 15
699 Idli (parboiled and raw rice + black dhal, soaked, ground, fermented, steamed) with chutney 77±2 250 40
Idli (parboiled and raw rice + black dhal, soaked, ground, fermented, steamed) with chutney 60±2 250 31
Mean in two groups of subjects 69±9 250 36
700 Jowar, roasted bread made from Jowar flour (Sorghum vulgare) 77±8 70 (dry) 39
701 Laddu (popped amaranth, foxtail millet, roasted legume powder, fenugreek seeds) 24±4
in hot sweet syrup
Laddu (popped amaranth, foxtail millet, roasted legume powder, fenugreek seeds) 29±4
in hot sweet syrup
Mean in two groups of subjects 27±3 50 8
702 Lentil and cauliflower curry with rice (Australia) 60±10 360 31
703 Millet/Ragi, (Eleucine coracana), dehusked, soaked 12 h, stored moist 24 h, steamed 1 h 11 68±10 150 23
704 Millet/Ragi (Eleucine coracana) 11 84 70 (dry) 42
Millet/Ragi (Eleucine coracana) flour eaten as roasted bread 104±13 70 (dry) 52
mean of two studies 94±10
705 Pongal (rice and roasted green gram dhal, pressure cooked) 90±3
Pongal (rice and roasted green gram dhal, pressure cooked) 45±2
Mean in two groups of subjects 68±23 250 35
706 Poori (deep-fried wheat flour dough) with potato palya (mashed potato) 82±2
Poori (deep-fried wheat flour dough) with potato palya (mashed potato) 57±1
Mean in two groups of subjects 70±13 150 28
707 Rajmah, Phaseolus vulgaris 19 150 6
708 Rice, (Oryza Sativa) boiled served with bottle gourd and tomato curry 69±15 150 26
709 Semolina
Semolina (Triticum aestivum), steamed 55±9 67 (dry) 28
Semolina (Triticum aestivum), pre-roasted 76±6 67 (dry) 38
Semolina (Triticum aestivum) with fermented black gram dhal (Phaseolus mungo) 46±12 71 (dry) 23
Semolina (Triticum aestivum) with fermented green gram dhal (Phaseolus aureus) 62±20 71 (dry) 31
Semolina (Triticum aestivum) with fermented bengal gram dhal (Cicer arietum) 54±7 71 (dry) 27
710 Tapioca (Manihot utilissima), steamed 1h 11 70±10 250 12
711 Varagu (Paspalum scorbiculatum), pressure cooked 15lb 12-15 min 68±8 76 (dry) 34
712 Upittu (roasted semolina and onions, cooked in water) 67±3
Upittu (roasted semolina and onions, cooked in water) 69±4
Mean in two groups of subjects 68±1 150 28
713 Uppuma kedgeree (millet, legumes, fenugreek seeds; roasted and cooked in water) 18±3
Uppuma kedgeree (millet, legumes, fenugreek seeds; roasted and cooked in water) 19±3
Mean in two groups of subjects 18±1 150 6
AUSTRALIAN ABORIGINAL
714 Acacia aneura, mulga seed, roasted, wet ground to paste 6 8 50 1
715 Acacia coriacea, desert oak,seed bread 6 46 75 11
716 Araucaria bidwillii, bunya tree nut, baked 10 min 6 47 50 7
717 Bush honey, sugar bag 6 43 30 11
718 Castanospermum australe, blackbean seed, sliced, soaked 1 wk, pounded and baked 6 8 50 1
719 Dioscorea bulbifera, cheeky yam, peeled, sliced, soaked 2 d, baked 15 min 6 34 150 12
720 Macrozamia communis, cycad palm seed, sliced, soaked 1 wk, pounded, baked 6 40±2 50 10
PACIFIC ISLANDERS
721 Breadfruit (Artocarpus altilis) (Australia) 6 68 120 18
722 Banana/plantain, green
Green banana, boiled (New Zealand) 38±10 120 8
723 Sweet Potato
Sweet potato, Ipomoea batatas (Australia) 44 150 11
Sweet potato, kumara (New Zealand) 77±12 150 19
Sweet potato, kumara (New Zealand) 78±6 150 20
mean of three studies 66±11 150 17
724 Taro
Taro (Colocasia esculenta) peeled, boiled (Australia) 54
Taro, peeled, boiled (New Zealand) 56±12
mean of two studies 55±1 150 4
725 Yam
Yam, peeled, boiled (New Zealand) 25±4
Yam, peeled, boiled (New Zealand) 35±5
mean of two groups of subjects 30±5 150 13
ISRAELI
726 Melawach (dough made from white wheat flour and butter, fried) 61±10
Melawach 71±7
mean of two studies 66±5 115 35
727 Melawach + 15 g locust bean (Ceratonia siliqua) fiber (soluble) 31±6 130 16
728 Melawach + 15 g maize cob fiber (insoluble) 59±10 130 31
729 Melawach + 15 g lupin (Lupinus albus) fiber 72±10 130 38
PIMA INDIAN
730 Acorns, stewed with venison (Quercus emoryi) 6 16±1 100 1
731 Cactus jam (Stenocereus thurberi) 91 30 18
732 Corn hominy (Zea mays) 6 40±5 150 12
733 Fruit Leather (Stenocereus thurberi) 70 30 17
734 Lima beans broth (Phaseolus lunatus) 6 36±3 250 12
735 Mesquite cakes (Prosopis velutina) 6 25±3 60 1
736 Tortilla (Zea mays and Olneya tesota) 38 60 9
737 White teparies broth (Phaseolus acutifolius) 6 31±3 250 10
738 Yellow teparies broth (Phaseolus acutifolius) 6 29±3 250 8
LATIN AMERICAN
739 Arepa, corn bread cake, made with corn flour (Mexico) 72 100 31
740 Arepa, made from ordinary dehulled dent corn flour (25% amylose) 9, 34 81 100 35
741 Arepa, made from dehulled high-amylose (70%) corn flour 9, 34 44 100 11
742 Black Beans 30 150 7
743 Brown Beans 38 150 9
744 Corn tortilla (Mexican) 52 50 12
745 Corn tortilla, served with refried mashed pinto beans and tomato sauce (Mexican) 39 100 9
746 Corn tortilla, fried, with mashed potato, fresh tomato and lettuce (Mexican) 78 100 11
747 Nopal (prickly pear cactus) 7 100 0
748 Pinto beans, boiled in salted water 14 150 4
749 Wheat tortilla (Mexican) 30 50 8
750 Wheat tortilla served with refried pinto beans and tomato sauce (Mexican) 28 100 5