Foods with a Glycemic Index (GI) of less than 55 are low glycemic index (GI) foods, and common staple foods with a low GI include corn, buckwheat, oats, and black rice. The Glycemic Index (GI) indicates the change in blood glucose caused by consuming a certain amount of a certain food, and is an indicator that can measure the postprandial blood glucose response caused by a food. Generally speaking, foods with a Glycemic Index (GI) greater than 70 are considered high GI foods, 55-70 are medium GI foods, and less than 55 are low GI foods. Low glycemic index staple foods are usually coarse grains, such as oat bran, black rice, corn, buckwheat and so on. However, the glycemic index of food is not fixed and is affected by many factors, such as food processing and cooking. People with high blood glucose should pay attention to nutritional matching in their daily diet and eat more vegetables and fruits. For more health knowledge about food, it is recommended to consult a specialist.