The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels. (source: https://www.gisymbol.com/about-glycemic-index/)
- Stevia: 0
- Erythritol*: 0
- Yacon Syrup: 1
- Xylitol*: 13
- Agave: 15-30
- Coconut Sugar/Coconut Nectar: 30
- Raw Honey: 35-58
- Organic Sugar: 47
- Maple Syrup: 54
- Blackstrap Molasses: 54
- Raw Sugar (Turbinado) 65
- Corn Syrup: 75
- White Sugar: 80
- High Fructose Corn Syrup: 87
- Glucose: 100
*A type of sugar alcohol
Adapted from thehealthyhomeeconomist.com