Hi hichamgsn
Im presuming the last 2 colums are the blood sugar rise for the amount eaten ( green ok, red too high) and a projection of the amount it might be possible to eat without a spike?
Thats a good place to start but you then need to a) think whether those amounts are realistic portion sizes you can keep to and b) test what combinations of foods do, which gets even more complicated. - 3 things that each raise you sugars by say 10 points may not produce a 30 point rise when combined in a meal - could be a lot more or a lot less
Im also presuming that the foods you are testing first are staples in Morocco and therefore probably form a core part of communal family meals