Table 4 Glycemic index of the common Japanese foods

From: Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food

  GI   
Food name n Mean±s.d. (Min–Max) Pa Pb
Reference food   100    
White rice      
Rice and other processed rice      
1. Rice gruel 10 99±38 (28–149)   
2. Salted rice ball 7 97±29 (59–154)   
3. Roasted rice ball 9 94±22 (63–133)   +
4. Sushi 8 67±14 (47–84) ***  
5. Rice cracker 10 111±44 (39–184)   
6. Non-glutinous rice flour 8 83±20 (49–107) *  
7. Glutinous rice 6 105±20 (84–134)   
8. Glutinous rice flour 9 79±24 (42–114) * ++
9. Glutinous rice cake 8 101±18 (77–133)   
10. Glutinous rice ball 9 58±18 (35–91) *** +
11. Low protein white rice 10 86±28 (39–123)   
Rice and other mixed meals      
12. White rice and salted plum frouts 10 98±49 (46–175)   
13. White rice and dried fish strip 6 115±43 (47–182)   
14. White rice rolled in toasted algae 7 94±55 (40–196)   
15. White rice with raw egg 6 114±50 (50–160)   
16. White rice and curry 10 82±33 (33–133)   
17. White rice and pickled food (taken before rice) 9 73±29 (36–118)   
(Taken with rice) 11 75±25 (41–107)   +
Rice and dairy products      
18. Milk 100 ml(taken together) 9 59±28 (10–94) ** +
(Taken after rice) 9 68±27 (34–109) ** ++
(Taken before rice) 9 67±14 (47–84) *** +++
19. White rice and low fat milk 9 84±35 (38–151)   +
20. Butter rice 10 96±48 (46–178)   
21. White rice and yogurt (taken before rice) 10 72±28 (29–111) * ++
(Taken after rice) 10 71±24 (39–107) ** +++
22. White rice and ice-cream 9 57±22 (23–89) *** ++
23. White rice and curry rice with cheese 10 67±34 (10–127) * ++
Rice and bean products      
24. White rice and roasted, grounded soybean 9 68±15 (44–89) *** +
25. White rice and fermented soybean (natto) 10 68±30 (30–114) **  
26. White rice with miso (soybean paste) soup 10 74±17 (54–99) *** +
Other carbohydrate Foods      
27. Glucose solution 10 122±26 (76–167) *  
28. White bread 10 92±38 (37–146)   
29. Cornflake and milk 6 68±16 (46–92) **  
30. Udon (noodle) 9 58±19 (26–83) *** ++
31. Spaghetti 10 56±37 (24–109) ** +++
32. Soba (noodle) 9 56±34 (44–75) ***  
  1. PaSignificant difference of GI between test food and the reference food (white rice with GI=100)
  2. *P<0.05
  3. **P<0.01
  4. ***PbShows significant difference in blood glucose response between test food and reference food (white rice) analyzed by repeated measure ANOVA
  5. +P<0.05
  6. ++P<0.01
  7. +++P<0.00l