| GI Rating of the Muffins | |
| GI Value of Blueberry Muffin | |
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Food:
Blueberry Muffin Glycemic Index Value: 59 Glycemic Index Range: 
Medium |
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Low GI foods
=
GI value less than 55
Medium
GI foods =
GI value between 55 and 69
High GI foods
=
GI value greater than 70 |
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Food's Personality: Breads |
Blueberry Muffin |
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o A staple since prehistoric times, bread is made from
grains that have been ground into flour or meal, moistened and kneaded into a
dough, and then baked. o Unleavened flat breads have been eaten since Neolithic times (10,000 ) o The discovery of fermentation is attributed to the Egyptians, who also invented baking ovens. o Bread is high in complex carbohydrates and a good source of B vitamins. o Whole grain bread is higher in protein, has twice the fiber, and generally has more vitamins and minerals than white bread. o Grains, seeds, nuts and fruit can be added to bread for flavor and texture. o Unleavened bread (e.g. matzo) uses no leavening and therefore is quite flat. o A yeast batter bread uses strenuous beating instead of kneading to the same end. o Made with a mixed wheat and rye dough, the light rye breads are popular in the United States. o Dark rye breads are common in Europe. Types
of muffins : | |
| Glycemic Value of the other Muffins: | |
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| Select Another Food Category: | |
| Breads - Beans, Legumes - Bread Rolls - Bread Snacks - Muffins - Ice Cream, Dessert - Milk - Yogurt - Fruit - Fruit Juices Cakes - Candies - Cookies - Crackers - Pancakes - Pizza - Snacks - Noodles - Pasta - Rice Potatoes | |
| Glycemic Index for Blueberry Muffin , GI Value of Blueberry Muffin Glycemic Response to Blueberry Muffin , Effect of Carbs in Blueberry Muffin on Blood Glucose, Glycemic Index Information for all Types of Blueberry Muffin , Nutritional value of Blueberry Muffin | |
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Bests of Low GI Foods: | |||
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Garbanzo Beans O Cicer arietinum O Fabaceae Family |
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Food: Garbanzo Beans Glycemic Index Value: 28 Glycemic Index Range: 
Low
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Garbanzo beans: O are a good source of fiber O are a good source of zinc and protein O are useful as a meat substitute O contain no cholesterol |
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