[Nameless One]

Would it be more accurate to talk in terms of monosaccharides, disaccharides, and polysaccharides?

Supposedly a cooked potato has a higher glycemic index than a lot of sweet fruits. I was under the impression that a cooked potato still consisted mostly of polysaccharides, but smaller ones which would be readily broken down into usable monosaccharides. So it would seem that despite the potato having polysaccharides, according to the GI charts I see everywhere on the web, it will still put sugar through the intestinal wall into the bloodstream faster than a wide variety of sweet fruits. I wonder why this is, when the fruits carbohydrates consist of monosaccharides which don't need to be broken down.