<prompt> Glycemic index of a starchy food is a measure of its:EnergyUtilityCollectivityNone of the above  <response>: The increase in blood glucose after a test dose of carbohydrate compared with that after an equivalent amount of glucose as glucose or from a reference starchy food is known as the glycemic index. Glucose and galactose have an index of 1 or 100, as do lactose, maltose, isomaltose, and trehalose, which give rise to these monosaccharides on hydrolysis. Fructose and sugar alcohols are absorbed less rapidly and have a lower glycemic index, as does sucrose. The glycemic index of starch varies between near 1 or 100 and near 0 as a result of variable rates of hydrolysis, and that of nonstarch polysaccharides is 0. Foods that have a low glycemic index are considered to be more beneficial, since they cause less fluctuation in insulin secretion.Ref: Harpers illustrated biochemistry, 31st edition. 