White Stem Bok Choy and blood sugar

White Stem Bok Choy has a glycemic index of about 15 relative to glucose = 100 — a low blood-glucose response.

Insulin index

relative to white bread = 100

Minimal

Estimated, not measured. No published insulin index figure exists for this food, so this is extrapolated from foods of the same type. Treat it as a direction, not a reading.

Glycemic index

relative to glucose = 100

Low

Estimated, not measured. No published glycemic index figure exists for this food, so this is extrapolated from foods of the same type. Treat it as a direction, not a reading.

Why there is no milligram figure here

A glycemic index is measured on a food. "Your blood sugar will rise by X" is a claim about a person, and it depends on the rest of the meal, the cooking, and you. We show the band and the published index, and we do not invent the reading — this app does not take blood.

See it on a real plate

The scanner works out the glycemic load from the portion in front of you — the index multiplied by the carbohydrate actually there.

Open the scanner →

Same food, other lenses: its insulin response · its oxalate content.

Frequently asked

Does white stem bok choy raise blood sugar?›

Its glycemic index is about 15 relative to glucose = 100 — low. That describes the food, not your portion and not you.

Why does this page show a band and not a blood-sugar number?›

Because we would have to invent the blood-sugar number. A glycemic index is a measured property of a food; "your blood glucose will rise by X" is a claim about you, and it depends on the rest of the meal, how it was cooked, and your own physiology. This app does not take blood, so it does not print a reading.

Is a low glycemic index the same as low insulin?›

No, and on this site you can see the gap. Protein raises insulin while barely moving glucose, so meat, fish and whey sit at the bottom of this scale and well up the other one. The insulin side of this food is a separate measurement.

How does my portion change this?›

The index does not change — it is a property of the food. What scales with your portion is the glycemic load: the index multiplied by the available carbohydrate actually on the plate (a 1 cup here), divided by 100. A food with a high index and almost no carbohydrate carries a small load.

Glycemic figures are reference values for whole foods, most of them estimated and every one labelled. Not medical advice, not a prediction of your own blood sugar, and independent of the carb alarm. If you manage diabetes, your own meter and your own clinician beat any table.

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Why there is no milligram figure here

See it on a real plate

Related entries

Frequently asked