**Table 3.**

*Classification of GL.*

index without taking the glycemic load into account. The GL takes the GI one step further and quantifies the rise in blood sugar based on the number of saccharide the food contains in a typical serving. The estimated GL of foods is calculated by multiplying the GI by the amount of digestible saccharide and divided by 100 in each food (digestible saccharide = total saccharide – Dietary Fiber)

$$\text{GL} = \left( \text{Digesible saccharide per serving} \times \text{GI} \right) / 100 \tag{2}$$

The study found that watermelon has a high GI that is 76 but it is mostly holding water; a typical 100-gram serving of watermelon has 7-gram digestible saccharide. Now the GL of watermelon is 5.32 (76 � 7/100 = 5.32). This categorizes watermelon as a low GL food. So, a typical serving size will not cause a huge spike in blood glucose. Overall the GL is a better reflection of expected blood glucose responses to foods based on how much we usually eat in a serving makes it more useful than the GI (**Table 3** and **Figure 1**).
