Researchers came up with the glycemic index (GI) to determine the extent to which particular foods increased blood glucose levels. The glycemic index helps in ranking foods on a 0-100 scale. Foods ranging from 55 and below on the index are said to be low glycemic and have little impact on blood glucose levels. The GI is helpful to individuals who wish to make healthy diet choices. The ranking system will help you classify starchy foods based on their impact on blood glucose levels. The tool helps you to estimate the degree to which a particular food will affect your blood glucose level, after ingestion. Low glycemic vegetables are those vegetables whose GI is equal to or less than 55. The body breaks down and absorbs the low GI vegetables slowly, resulting in a minimal and slow increase in an individual’s blood sugar level. Most non-starchy vegetables fall under the low GI category.