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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
145 100% Whole wheat Gigantico Hot Dog Rolls, 62±6 89 Normal, 10 Bread, 2h UO5 30 12 7
146 Coarse oat kernel bread, 80% intact oat kernels 65 93±11 Normal, 10 Bread, 2h 11 30 19 12
147 50% oat bran (Australia) 44 63±10 Normal, 8 Bread, 2h 12 30 18 8
148 45% oat bran and 50% wheat flour (Sweden) 50 72±10 Normal, 10 Bread, 1.5h 24 30 18 9
149 Oatmeal batch bread (UK) 62±8 89 Normal, 10 Glucose, 2h 23 30 15 9
150 Rice bread, low-amylose Calrose rice 72±9 103±10 Normal, 12 Bread, 2h 8 30 12 8
151 Rice bread, high-amylose Doongara rice 61±9 88±13 Normal, 12 Bread, 2h 8 30 12 7
152 Rye bread (50% rye flour + 50% wheat flour) (Turkey) 50 72±5 Normal, 10 Bread, 2h 25 30 14 7
153 Wheat and rye bread (75% wheat flour + 40 57±4 Normal, 10 Bread, 2h 25 30 14 6
154 Coarse rye kernel bread, 80% intact kernels and 41 58±8 Normal, 10 Bread, 2h 11 30 12 5
155 Whole-kernel rye bread, 60% whole rye kernels 57 82 Normal, 20 Bread, 3h 26 30 11 6
156 Rye bread (80% rye flour + 20% oat ß-glucan 66 94 Normal, 20 Bread, 3h 26 30 9 6
157 Rye bread, 69% whole-grain rye flour 78±10 112 Normal, 12 Glucose, 2h 27 30 14 11
158 Blackbread, Riga (Berzin's Specialty Bakery, 76±14 109 Normal, 7 Glucose, 2h 28 30 13 10
159 BürgenTM Dark/Swiss rye (Tip Top Bakeries, Australia) 55±12 79 Normal, 9 Glucose, 2h 29 30 10 6
160 BürgenTM Rye (Tip Top Bakeries, Australia) 51±3 73 Normal, 10 Glucose, 2h 4UO 30 10 5
161 Country Grain Organic Rye 53±4 76 Normal, 12 Glucose, 2h 6UO 30 10 5
162 Roggenbrot, Vogel's (Stevns & Co, Sydney, 59±5 84 Normal, 8 Bread, 2h 13 30 14 8