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Home / Insulin index / Root vegetables / Red-rooted Skirret

Insulin response

Red-rooted Skirret and insulin

Red-rooted Skirret has an insulin index of about 45 relative to white bread = 100 — moderate — and a glycemic index of about 39 relative to glucose = 100.

Insulin index

45

relative to white bread = 100

Moderate
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

39

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.

An index is not a dose

Both numbers describe the food itself, measured against a reference — they do not grow with your portion. The quantity that adds up across a meal is the load: insulin load scales with the energy in what you ate, glycemic load with its available carbohydrate. That is why a steak with no carbohydrate still carries a real insulin load and a glycemic load of zero.

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Related entries

British SkirretCommon SkirretCultivated SkirretDutch SkirretGarden SkirretGerman SkirretSkirretSwedish SkirretWhite-rooted SkirretWild Skirret

Also on this food: its oxalate content, from the same database.

Frequently asked

What is the insulin index of red-rooted skirret?›
About 45 relative to white bread = 100 — moderate. This figure is estimated, not measured — published insulin data covers roughly 38 foods and this is not one of them.
Does red-rooted skirret raise blood sugar?›
Its glycemic index is about 39 relative to glucose = 100 — low. Glycemic index describes the food, not your portion.
Is the insulin index the same as the glycemic index?›
No, and treating them as interchangeable is the most common mistake. Glycemic index tracks blood glucose; the insulin index tracks the insulin actually released. Protein raises insulin while barely moving glucose, so meat, fish and whey score near zero on one axis and well above it on the other.
How does a serving change these numbers?›
It does not. An index is a property of the food, like a percentage — it does not double when you eat twice as much. What scales with your portion is the load, and the scanner works that out from what is actually on the plate (a 1/2 cup here).

Insulin and glycemic figures are reference values for whole foods, most of them estimated and every one labelled. They are not medical advice, not a prediction of your own response, and independent of the carb alarm. Individual responses vary with the rest of the meal, preparation and the person.

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