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Food Number and Item GI² (Glucose = 100) GI² (Bread = 100) Subjects (type & number) Reference food & time period Ref. Serve Size [g] Avail. carbohydrate GL³ per serve
199 White bread, enriched with 9 g lupin kernel fiber 74 106±14 Normal, 21 Bread, 2h 43 30 9 7
200 White bread with added wheatgerm and fiber (UK) 59±11 84 Normal, 10 Glucose, 2h 32 30 12 6
201 White bread + 15 g psyllium fiber (Plantago psyllium) 65 93±24 Normal, 10 Bread, 3h 42 30 17 11
202 14White bread, enriched with 12 g Arabinoxylan fiber 41 59±7 Normal, 14 Bread, 2h 44 30 10 4
203 14White bread, enriched with 6 g Arabinoxylan fiber 56 80±7 Normal, 14 Bread, 2h 44 30 12 7
204 White bread with 3 g Sunfibre, viscosity 1 63±4 91 Normal, 11 Glucose, 2h 45 30 16 10
205 White bread with 5 g Sunfibre, viscosity 1 64±5 92 Normal, 11 Glucose, 2h 45 30 16 10
206 White bread with 10 g Sunfibre, viscosity 1 68±5 97 Normal, 11 Glucose, 2h 45 30 17 11
207 White bread with 15 g Sunfibre, viscosity 1 56±1 81 Normal, 11 Glucose, 2h 45 30 17 10
208 White bread with 5 g Sunfibre, viscosity 2 55±2 78 Normal, 11 Glucose, 2h 45 30 16 9
209 White bread consumed with 5 g Sunfibre (Taiyo 49±4 70 Normal, 11 Glucose, 2h 45 - - -
210 White bread consumed with 10 g Sunfibre (Taiyo 57±5 81 Normal, 11 Glucose, 2h 45 - - -
211 White bread consumed with 10 g insoluble dextrin 66±6 95 Normal, 11 Glucose, 2h 45 - - -
212 White bread consumed with 10 g inulin (Orafti, 67±6 95 Normal, 11 Glucose, 2h 45 - - -
213 White bread (100% wheat flour) + 2% pectin 85 121±11 Normal, 10 Bread, 2h 4UO 30 13 11
214 White bread (100% wheat flour) + 5% fruit fiber 76 109±13 Normal, 10 Bread, 2h 4UO 30 12 9
215 White bread (80% wheat flour + 20% chickpea flour) 79 113±13 Normal, 10 Bread, 2h 4UO 30 12 9
216 White bread (90% wheat flour + 10% modified corn 78 111±7 Normal, 10 Bread, 2h 4UO 30 13 10