Yes, some carbs are processed very rapidly, and some carbs take much longer to process; that’s the whole rationale behind the glycemic index/glycemic load concept. To a non-diabetic, it’s important to have low glycemic foods to allow the body time to produce enough insulin to cover the carbs. For a diabetic, the glycemic index concept is virtually useless, because the insulin does not process the carbs properly, whether the carbs are slow or fast.

Diabetes and Glycemic Index: Research Round-Up

Glycemic index and glycemic load for 100+ foods
The glycemic index is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels.

‘Glycemic Index’ May Be Too Unreliable to Manage Diabetes: Study

Glycemic Values of Common American Foods

The Glycemic Index Still Matters for Diabetes