What characteristics contribute to the low Glycemic Index (GI) consistently found in beans?
Answer
Complex carbohydrate structure, high fiber, and protein density
Beans consistently exhibit a low Glycemic Index (GI), which is a direct consequence of their unique composition that slows down the digestive process. This favorable GI is achieved through the combination of their complex carbohydrate structure, their high dietary fiber content, and their density in protein. These elements work together to prevent sharp spikes in blood sugar levels after eating, thereby offering steady energy and aiding long-term glucose management, which is why they are often recommended for managing type 2 diabetes risk.
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