| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9062283 | Journal of the American Dietetic Association | 2005 | 6 Pages |
Abstract
The glycemic index of potatoes is influenced by variety and method of cooking and US Russet potatoes have only a moderately high glycemic index. Individuals who wish to minimize dietary glycemic index can be advised to precook potatoes and consume them cold or reheated.
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Authors
Glen Fernandes, Amogh Velangi, Thomas M.S. MD, PhD,