Glycæmic Index is influenced by:
Starch type: Resistant starch is a type of starch which is slowly digested. Amylose (long chains of sugars joined together) takes longer to be broken down than starches made up of branches of sugars (amylopectins). Cold cooked potato has a lower Glycæmic Index than freshly cooked white potatoes, new potatoes have lower Glycæmic Index than desiree potatoes and long grain rice lower Glycæmic Index than short grain rice.