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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
217 White bread (90% wheat flour + 10% tapicoa starch) 77 110±15 Normal, 10 Bread, 2h 4UO 30 13 10
218 White bread (95% wheat flour + 5% oat bran) 74 106±8 Normal, 10 Bread, 2h 4UO 30 13 10
219 White bread, containing 2% guar gum 66 94±9 Normal, 10 Bread, 2h 4UO 30 13 8
220 White bread, containing 2% vinegar and 2.5% 79 113±6 Normal, 10 Bread, 2h 4UO 30 12 9
221 White bread containing Eurylon® high-amylose 42 60±6 Normal, 8 Bread, 2.8h 46 30 19 8
222 White bread eaten with powdered dried 48 68±9 Normal, 12 Bread, 2h 47 30 15 7
223 White bread eaten with vinegar as vinaigrette 45 64 Normal, 10 Bread, 1.6h 48 30 15 7
224 White bread eaten with 18 g white vinegar 63 89±4 Normal, 12 Bread, 1.6h 49 30 15 9
225 White bread eaten with 23 g white vinegar 73 105±11 Normal, 12 Bread, 1.6h 49 30 15 11
226 White bread eaten with 28 g white vinegar 54 77±8 Normal, 12 Bread, 1.6h 49 30 15 8
227 White and wholemeal bread (ratio 1:1), fermented by 54 77 Normal, 15 Glucose, 2h 37 30 11 6
228 White bread, prepared with a 10 min prove and a 38±4 54 Normal, 10 Glucose, 2h 50 30 13 5
229 White bread, prepared with a 30 min prove and a 72±7 103 Normal, 10 Glucose, 2h 50 30 13 9
230 White bread, prepared with a 60 min prove and a 86±9 123 Normal, 10 Glucose, 2h 50 30 13 11
231 White bread, prepared with a 40 min prove, a second 100±7 143 Normal, 10 Glucose, 2h 50 30 13 13
232 Fiber WhiteTM (Nature's Fresh, 77±10 110 Normal, 14 Glucose, 2h 29 30 15 11
233 WonderwhiteTM (Buttercup Bakeries, Australia) 80±8 114 Normal, 8 Bread, 2h 13 30 14 11
234 Wholemeal flour (Hovis, UK) 68±9 97 Normal, 10 Glucose, 2h 14 30 11 7