"Glycemic Index" (GI).

The Glycemic Index is a measure of how quickly a

carbohydrate-containing food raises blood glucose levels after consumption
compared to a reference food, usually pure glucose or white bread. Foods with a
high GI are rapidly digested and absorbed, causing a rapid spike in blood sugar
levels, while foods with a low GI are digested and absorbed more slowly, resulting in
a slower and more gradual rise in blood sugar levels.

The GI can be a helpful tool for people managing conditions like diabetes or for
those interested in controlling their blood sugar levels. Foods with a lower GI are
often recommended as they can help maintain more stable blood sugar levels and
provide longer-lasting energy.

It's worth noting that the GI of a food can be influenced by various factors such as
the type of carbohydrate it contains, its processing, cooking method, and what other
foods are consumed alongside it. So, it's not the sole determinant of a food's
healthfulness, but it can be a useful aspect to consider in the context of an overall
balanced diet.