Whether or not potatoes are high in glycemic value depends on the way they are cooked, higher if they are baked and relatively lower if they are boiled or steamed. Potatoes, also known as potatoes, are a common food, rich in carbohydrates, carotene, dietary fiber and other nutrients. Whether potatoes are highly glycemic depends on the way they are cooked. If they are baked in a microwave oven or grilled without fat, the glycemic index is higher, at 82 and 85 respectively, which belongs to high-glycemic foods; if they are steamed or boiled, the glycemic index is 65 and 66.4 respectively, which belongs to foods with medium glycemic index. Therefore, for patients who need to control their blood sugar, they should choose steamed or boiled potatoes when cooking potatoes, avoiding unhealthy cooking methods such as deep-frying and baking, and paying attention to moderate intake, which can help maintain blood sugar stability. Patients with high blood sugar are advised to arrange their diets under the guidance of their doctors.