Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica

Table 2

Available carbohydrate (CHO g) in 100 g unprocessed sweet potato cultivars* and serving sizes^§ used for glycemic index determination.

Sweet potato varieties	Food processing methods
	Boiled		Roasted, baked, and fried
	Available CHO (g/100 g)	Serving size (g)	Available CHO (g/100 g)	Serving size
Dor	21.22	235	28.83	173
Quarter Million	19.78	252	27.22	183
Yellow Belly	20.32	346	29.23	171
Ganja	21.52	232	30.78	162
Watson	18.98	263	28.80	173
Clarendon	22.28	218	30.72	162
Minda	21.43	233	31.74	157
Ms Mac	19.81	252	28.97	172
Eustace	18.32	272	27.35	182
Fire on Land	20.45	244	26.86	186

*Except for 100 grams of boiled sweet potatoes.
^§Containing 50 g available carbohydrate.