Serving Size: 1 cup cooked (156g)
This food has too little carbohydrate for a glycemic index to be measured.
Exceptionally high in vitamin K per cup. Vitamin K contributes to normal blood clotting and to the maintenance of normal bones.
An outstanding source of vitamin C. Vitamin C is required to make collagen, contributes to the normal function of the immune system, and increases the absorption of iron from plant foods.
Rich in glucosinolates, sulfur-containing compounds. In two small Dutch feeding trials, men who ate about 300 grams of cooked Brussels sprouts a day, roughly two cups, for one to three weeks had higher blood levels of alpha-class glutathione S-transferase, one of the enzyme families the body uses to process foreign compounds (Bogaards and colleagues, Carcinogenesis 1994, ten men; Nijhoff and colleagues, Carcinogenesis 1995, five men and five women). In the five women the rise was not statistically significant, and for everyone it is an enzyme change, not a health outcome.
A good source of fiber, with a little protein. The fiber's established role is normal bowel function, the basis on which the European Food Safety Authority (EFSA) set its adult fiber intake reference.
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GI measures how fast a food raises blood sugar.
Tells you how big that rise actually is once portion size is factored in.
Watermelon has a high GI (it digests quickly) but a low GL because a normal serving doesn’t
contain many carbs so the actual blood-sugar impact is small.
Understanding both GI and GL gives you a clearer picture of how foods affect your blood sugar both the speed of the rise and the true impact based on the portion you eat.
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