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SWEET POTATOES

On the subject of Potatoes, is there any discernable GI difference between waxy and floury varieties.


Dave P
 
The G.I. rating of potatoes varies from High to Medium depending as to how they are cooked, regardless of texture. Boiled new, preferably with skin on are Medium but portion size is 2 - 3.
Baked, mashed and fried are all High.
Catherine.
 
I actually do find it makes some difference. Waxy being better than floury.
I tend to eat ratte and amandine (actually we grow them) as new potatoes, small charlottes in the winter.
Its sad but true that Jacket potatoes are very high gi :(
 
I emailed the GI website with the question of Waxy / Floury. They sent back today saying there is a spud called "Nicola" with a G I of 58, it is a waxy var.

http:/ginews.blogspot.com

Dave P
 
The ones that were being marketed a few years back were Vivaldi, salad potatoes supposedly low GI/low carb, I recall a debate from insulin users as to whether you would need to bolus differently for them. They never took off as an agricultural crop (low yield) but AFAIK are still available for gardeners.

IMO their flavour and texture was **** and my meter detected little difference between them and King Edwards

http://www.britishpotatoes.co.uk/nicola/

these look like a derivative, maybe they got the yield up
 
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