Which type of carbohydrate would typically have a lower glycaemic index?

Whole fruits typically have a lower glycaemic index (GI) compared to other carbohydrate sources. The glycaemic index is a measure of how quickly a carbohydrate-containing food raises blood glucose levels after consumption. Whole fruits contain fiber, which slows down the digestion and absorption of their sugars. This results in a more gradual increase in blood glucose levels, leading to a lower GI.

Additionally, fruits are packed with vitamins, minerals, and antioxidants, which contribute to overall health. The presence of fiber not only aids in reducing the speed of sugar absorption but also promotes feelings of fullness, making them a good option for maintaining healthy blood sugar levels.

In contrast, other options like white bread, soft drinks, and instant oatmeal tend to be rapidly digested, leading to quicker spikes in blood sugar levels and, therefore, have a higher glycaemic index. White bread often has a high GI due to being made from refined flour, soft drinks contain simple sugars, and instant oatmeal can also have a higher GI compared to whole fruits, due to processing that makes them easier to digest.