I am going to assume that you are not happy if you’re looking at this page, so I’ll cut to the chase. Alternatively, if you’re starting your journey into nutritional science, I hope it goes well.

The glycemic index is a score that is given to different foods to indicate how fast and how much they are going to cause your blood sugar to rise over the course of two hours. The score is from 0 to 100, with pure glucose being given a score of 100 (as an upper limit).

Originally introduced in 1981 by David Jenkins (Glycemic index of foods: a physiological basis for carbohydrate exchange), the glycemic index is largely dependent upon the types and quantities of carbohydrates present in food. However, it can also be affected by the presence of organic acids (and types), proteins, fats, and how it was cooked among other factors. I highly recommend reading more about it. It is interesting.