White flour steamed bread and yellow rice powder cake, sugar rose quickly.

The sugar rising speed of white flour steamed bread may be faster than that of yellow wheat cake. The sugar index of white flour steamed bread is around 88, while that of yellow wheat cake is around 70. The glycemic index (GI) refers to the speed and degree at which food is converted into glucose and absorbed in the gastrointestinal tract. The higher the GI value, the faster the food sugar rises, and the greater the impact on blood sugar. Therefore, the sugar rising speed of white flour steamed bread may be faster than that of yellow wheat cake.

However, it should be noted that the sugar rising speed of food is not only related to the types of ingredients, but also related to the cooking methods and the treatment methods of ingredients. For example, if white flour steamed bread is cooked instead of baked, its sugar index may be reduced. Similarly, if the yellow wheat cake undergoes special fermentation and cooking, its sugar index may also increase.

Therefore, in order to control blood sugar, we should not only judge the rising speed of sugar according to the types of ingredients, but also consider cooking methods and processing methods. It is suggested that the diet should be diversified, the intake of carbohydrates should be properly controlled, and blood sugar should be kept stable.