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  • fiber
  • The same concept applies to foods such as white rice, which doesn't contain fiber and has a glycemic score of 89, while fiber-rich brown rice has a score of 50. (livestrong.com)
  • This perk of soluble, fiber-rich barley is the primary reason it rates so low on the glycemic index. (livestrong.com)
  • Because of this delay in digestion, many foods that are high in soluble fiber have a low GI, the Glycemic Index Foundation notes. (livestrong.com)
  • There are several factors that determine a food or beverage's glycemic index, including how much a food is refined or processed, amount of fiber, how long the food is cooked and what kind of sugars a food or drink contains. (livestrong.com)
  • numerical
  • It compares available carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. (wikipedia.org)
  • consumption
  • Switching from white bread and pastas to whole grain, from breakfast cereals to oats, bran or barley, adding more fruits and vegetables when cooking, and reducing potato consumption can all aid in lowering glycemic index. (wikipedia.org)
  • method
  • There are other factors that contribute to a food's glycemic index, such as plant variety, ripeness, food processing, cooking method, and the other foods served with it. (wikipedia.org)