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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
109 Barley kernel bread, 50% kibbled barley (Australia) 48 69±7 Normal, 8 Bread, 2h 12 30 20 10
110 Sunflower and barley bread (Riga bakeries, 57±6 81 Normal, 8 Bread, 2h 13 30 11 6
111 Sunflower and barley bread (Vogel's, UK) 70±10 100 Normal, 10 Glucose, 2h 14 30 12 8
112 Wholemeal barley flour (80%) bread 67 95±15 Normal, 10 Bread, 2h 11 30 20 13
113 Wholemeal barley bread, flat, thin, soft (50% regular 50 71±11 Normal, 8 Bread, 2h 15 30 15 7
114 Wholemeal barley bread, flat, thin, soft (20% regular 43 61±7 Normal, 8 Bread, 2h 15 30 11 5
115 Barley flour bread, made from 50% wheat flour and 74±15 106 Normal, 8 Glucose, 2h 16 30 16 12
116 Barley flour bread, made from 80% wheat flour and 70±7 100 Normal, 7 Glucose, 2h 16 30 16 11
117 Whole grain barley flour bread, made from 50% barley 85±14 122 Normal, 8 Glucose, 2h 16 30 18 15
118 Barley bread, 70% high-amylose barley flour and 49 71±9 Normal, 9 Bread, 1.6h 17 30 12 6
119 Barley bread, 70% high-amylose barley flour & 30% 70 99±12 Normal, 9 Bread, 1.6h 17 30 13 9
120 Wholemeal barley flour bread (used as reference food 70 100 Normal, 11 Wholemeal 18 30 20 14
121 Wholemeal barley flour bread with 53 76 Normal, 11 Wholemeal 18 30 20 10
122 Wholemeal barley flour bread with lactic acid9 66 94 Normal, 11 Wholemeal 18 30 19 12
123 Wholemeal barley flour bread with calcium lactate9 59 84 Normal, 11 Wholemeal 18 30 20 12
124 Wholemeal barley flour bread with sodium propionate9 65 93 Normal, 11 Wholemeal 18 30 20 13
125 mL skim milk nan nan nan nan nan nan nan nan
126 Buckwheat bread, 50% dehusked buckwheat 47 67±10 Normal, 10 Bread, 2h 19 30 21 10