Satiety value

Foods with the most satiation per calorie are often:

• high in certain proteinase inhibitors that suppress appetite - e.g. potatoes
• solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short period)

The protein leverage hypothesis posits that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content, thus leading of over-consumption of foodstuffs when their protein content is low.

Sugar-sweetened beverages showed lower satiety compared to isocaloric semi-skimmed milk.

Alcoholic beverages tend to have a lower satiety per calorie.

Fruit juice with and without pulp was shown to result in lower satiety than comparable amounts of fruits.

List

In the table below, glycemic and insulin scores show the increase in the blood concentration of each. The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g). The insulin index compares foods in amounts with equal overall caloric content (240 kcal or 1000 kJ). Insulin indexes are scaled relative to white bread, while glycemic index scores nowadays are usually scaled with respect to pure glucose, although in the past white bread has been a reference point for GI measurements as well. A higher satiety value indicates increase of satiety after eating a serving of equal overall caloric content, scaled relative to white bread.