carrots is small because the amount of carbohydrate in one serving of carrots is minimal (≈7 g carbohydrate). Indeed, ≈700 g carrots (which provides 50 g carbohydrate) must be eaten to produce an incremental glucose response 1.31 times that of 100 g white bread (which also contains 50 g carbohydrate) Special notes : it's a received idea due to a mistake in 1980, carrots do not have a GI (glucidic index) similar to white bread. They have 19 when they are raw and 47 (moderate) when they are boiled. Source : List of foods and their glycemic load for a 100 g serving All numeric values provided in the table are approximate. Note that 100 g may not represent a typical serving size. For example, a typical rice serving would be 150–200 g with a corresponding increase in GL, whilst a banana may weigh more than 100 g. Reference tables which give GL by typical serving size will show different values. See also Diabetic diet Disposition index Glycemic index Glycemic efficacy Low glycemic index diet Montignac diet Overall nutritional quality index References External links – Searchable database of over 2600 foods with their glycemic index and load values. List of low GI foods – Provided by the University of Sydney with some additional foods. International Tables of Glycemic Index and Glycemic Load Values – 2008 Article providing data about 2500 food items systematically gathered from published and unpublished sources of reliable glycemic index (GI) values. Glycemic load (GL) values per serving and amount of available carbohydrates (total carbohydrate minus fiber) per serving are also provided. Table A1 GI and GL values for subjects with normal glucose tolerance. Table A2 GI and GL values for subjects with imparied glucose tolerance, together with data obtained from small samples, and data showing wide variability. Simplified version of Table A1 with short introduction by D. Mendosa. 750 items Glycemic Index and Glycemic Load calculator Total values for any combinations of foods and any number of servings are computed according to FAO/WHO specifications). Data are gathered from the above mentioned International table by Foster-Powell et al. (2002). Diabetes Nutrition sv:Glykemiskt index#Glykemisk belastning