Glycemic index of foods by name: V

Comprehensive list of foods with their glycemic index values. In general, the higher the glycemic index, the higher the chance of sugar rush and crash, leading to overeating, weight gain, and increased risk of insulin resistance, metabolic syndrome, type 2 diabetes and obesity.

Insulin resistance causes weight gain

It is important to realize that insulin resistance that affects up to 71 percent of the population in the United States and similar percent of the population in many countries, leads to weight gain and obesity, and not otherway around.

Obesity and insulin resistance

The popular notion that obesity is the cause of insulin resistance is recently disproven and it now is recognized that obesity is a result of the underlying metabolic process caled insulin resistance in most people.

A diet low in glycemic index or glycemic load, with adequate protein, and fiber can help reduce the risk of excess weight gain by reducinginsulin resistance.

The glycemic index is classified in to Low GI or Glycemic Index, medium GI, and high GI based on the glycemic index of foods.

• Low glycemic index foods have a GI value of 55 or less
• Medium glycemic Index foods have a GI value of between 56 - 69
• High glycemic Index foods have a GI value of 70 or more

How do they determine the glycemic index of foods?

The glycemic index is a number obtained by monitoring a persons blood sugar after eating the food which in turn signifies how much of the anabolic(body building) hormone, insulin, is needed to utilize the carbohydrate and how quickly does the body has to produce this hormone called insulin.

Glycemic index of foods by name

A – B – C – D – E – F – G – H – I – J – K – L – M – N – O – P – Q – R – S – T – U – V – W – X – Y – Z

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Glycemic index of Foods Starting With Letter V

Description of food item	Glycemic Index
Veal chop, broiled, lean only eaten	0.0
Veal chop, broiled, NS as to fat eaten	0.0
Veal chop, fried, lean and fat eaten	50.0
Veal chop, fried, lean only eaten	50.0
Veal cutlet or steak, broiled, lean only eaten	0.0
Veal cutlet or steak, fried, lean only eaten	0.0
Veal cutlet or steak, fried, NS as to fat eaten	50.0
Veal cutlet or steak, NS as to cooking method, lean only eaten	0.0
Veal cutlet or steak, NS as to cooking method, NS as to fat eaten	0.0
Veal patty, breaded, cooked	50.0
Veal, ground or patty, cooked	0.0
Veal, NS as to cut, cooked, lean only eaten	0.0
Veal, NS as to cut, cooked, NS as to fat eaten	0.0
Veal, roasted, lean and fat eaten	0.0
Veal, roasted, lean only eaten	0.0
Vegetable bean soup, prepared with water or ready-to-serve	39.0
Vegetable beef soup with noodles or pasta, home recipe	40.0
Vegetable beef soup with rice, home recipe	51.0
Vegetable beef soup with rice, prepared with water or ready-to-serve	51.0
Vegetable beef soup, canned, undiluted	38.0
Vegetable beef soup, chunky style	38.0
Vegetable beef soup, home recipe	38.0
Vegetable beef soup, prepared with water	38.0
Vegetable chicken noodle soup, prepared with water or ready-to-serve	40.0
Vegetable chicken or turkey soup, prepared with water or ready-to-serve	38.0
Vegetable chicken rice soup, prepared with water or ready-to-serve	51.0
Vegetable chicken soup, canned, prepared with water, low sodium	38.0
Vegetable combination (excluding carrots, broccoli, and dark-green leafy), cooked, with soy-based sauce	49.1
Vegetable combination (green beans, broccoli, onions, mushrooms), cooked, fat not added in cooking	32.0
Vegetable combination (green beans, broccoli, onions, mushrooms), cooked, NS as to fat added in cooking	32.0
Vegetable combination (including carrots, broccoli, and/or dark-green leafy), cooked, with cream sauce	30.1
Vegetable combination (including carrots, broccoli, and/or dark-green leafy), cooked, with soy-based sauce	48.2
Vegetable combinations (broccoli, carrots, corn, cauliflower, etc.), cooked, fat added in cooking	48.6
Vegetable combinations (broccoli, carrots, corn, cauliflower, etc.), cooked, fat not added in cooking	48.6
Vegetable combinations (broccoli, carrots, corn, cauliflower, etc.), cooked, NS as to fat added in cooking	48.6
Vegetable combinations (excluding carrots, broccoli, and dark-green leafy), cooked, with cheese sauce	43.1
Vegetable combinations (including carrots, broccoli, and/or dark-green leafy), cooked, with cheese sauce	38.3
Vegetable combinations, Oriental style, (broccoli, green pepper, water chestnuts, etc), cooked, fat not added in cooking	32.0
Vegetable combinations, Oriental style, (broccoli, green pepper, water chestnut, etc) cooked, NS as to fat added in cooking	32.0
Vegetable combinations, Oriental style, (broccoli, green pepper, water chestnuts, etc), cooked, fat added in cooking	32.0
Vegetable noodle soup, canned, reduced sodium, prepared with water or ready-to-serve	40.0
Vegetable noodle soup, home recipe	40.0
Vegetable noodle soup, prepared with water	40.0
Vegetable oil-butter spread, reduced calorie, stick, salted	0.0
Vegetable oil-butter spread, reduced calorie, tub, salted	50.0
Vegetable oil-butter spread, stick, salted	50.0
Vegetable oil-butter spread, tub, salted	50.0
Vegetable oil, NFS	0.0
Vegetable relish	32.0
Vegetable rice soup, prepared with water	51.0
Vegetable soup with chicken broth, Mexican style (Sopa Ranchera)	38.0
Vegetable soup, canned, low sodium, prepared with water or ready-to-serve	38.0
Vegetable soup, canned, undiluted	38.0
Vegetable soup, chunky style	38.0
Vegetable soup, cream of, made from dry mix, low sodium, prepared with water	32.5
Vegetable soup, cream of, prepared with milk	32.5
Vegetable soup, home recipe	38.0
Vegetable soup, made from dry mix	38.0
Vegetable soup, prepared with water or ready-to-serve	38.0
Vegetable soup, with pasta, chunky style	40.0
Vegetables, NS as to type, cooked, fat added in cooking	42.6
Vegetables, NS as to type, cooked, fat not added in cooking	42.6
Vegetables, NS as to type, cooked, NS as to fat added in cooking	42.6
Vegetables, pickled	32.0
Vegetables, stew type (including potatoes, carrots, onions, celery) cooked, fat added in cooking	62.0
Vegetables, stew type (including potatoes, carrots, onions, celery) cooked, fat not added in cooking	62.1
Vegetarian stew	39.0
Vegetarian vegetable soup, prepared with water	38.0
Venison/deer jerky	50.0
Venison/deer ribs, cooked	0.0
Venison/deer steak, breaded or floured, cooked, NS as to cooking method	50.0
Venison/deer steak, cooked, NS as to cooking method	0.0
Venison/deer, NFS	0.0
Venison/deer, roasted	0.0
Venison/deer, stewed	0.0
Vichyssoise soup	49.5
Vienna sausage, canned	28.0
Vienna sausage, chicken, canned	28.0
Vinegar, sugar, and water dressing	50.0
Vodka	0.0

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Also see

• Glycemic index
• Insulin resistance
• Sugar rush and crash
• Metabolic syndrome
• Acanthosis nigricans
• Type 2 diabetes
• Why look at GI value of foods?
• GI values of common foods

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What went wrong with our diet? Instead of blaming the victim for obesity, or yourself for obesity, it is important to understand what drives the weight gain, such as insulin resistance that affects up to 71 percent of the entire population out of which 35 percent already have metabolic syndrome. Confusing choices With over 20,000 books written on this topic with so much misleading information, let a trained practicing weight loss physician, Dr Prab R. Tumpati,MD educate you on the true science and art of obesity medicine. Why the food pyramid failed? The now withdrawn and failed food guide pyramid was a disaster as it advocated a low fat, but glycemic diet that leads to increased risk of insulin resistance which in turn causes weight gain. Metabolic starvation in the obese Most people that gain weight are not on a mission to gain weight intentionally. It is the paradoxical metabolic starvation that happens in the obese due to insulin resistance with a compensatory increase in the anabolic hormone called insulin that drives weight gain, hunger and metabolic starvation leading to food cravings, and weight gain!

Ted Talks: Why blaming the obese is blaming the victim?