logo
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
163 Rye Hi-Soy with Linseed 55±4 79 Normal, 13 Glucose, 2h 6UO 30 9 5
164 Schinkenbrot, Riga (Berzin's Specialty Bakery, 86±15 123 Normal, 7 Glucose, 2h 28 30 14 12
165 Sourdough rye (Australia) 48 69 Normal, 10 Glucose, 2h 4UO 30 12 6
166 Coarse wheat kernel bread, 80% intact kernels 52 74±7 Normal, 10 Bread, 2h 11 30 20 10
167 White spelt wheat bread (Belgium) 65 93±9 Normal, 10 Bread, 2h 30 30 16 10
168 12White spelt wheat bread (Slovenia) 74 105 Normal, 6 Bread, 3h 31 30 23 17
169 12Wholemeal spelt wheat bread (Slovenia) 63 91 Normal, 6 Bread, 3h 31 30 19 12
170 12Scalded spelt wheat kernel bread (Slovenia) 67 96 Normal, 6 Bread, 3h 31 30 22 15
171 Spelt multigrain bread® (Pav's bakery, Australia) 54±10 77±14 Normal, 12 Bread, 2h 4UO 30 12 7
172 White flour (UK) 59±11 84 Normal, 10 Glucose, 2h 32 30 13 8
173 White flour (Canada) 69±5 99 Normal, 10 Glucose, 2h 33 30 14 10
174 White flour, SunblestTM (Tip Top Bakeries, Australia) 70 100 Normal, 10 Bread, 2h 4UO 30 14 10
175 White flour (Sainsbury's, UK) 70±10 100 Normal, 10 Glucose, 2h 14 30 14 10
176 White flour bread 71±3 102 Normal, 47 Glucose, 2h 34 30 14 10
177 White flour (Pepperidge Farm, Norwalk, CT, USA) 71±6 102 Normal, 14 Glucose, 2h 35 30 16 11
178 White flour (South Africa) 71±7 101 Normal, 7 Glucose, 2h 36 30 13 9
179 White flour (Italy) 72 103 Normal, 15 Glucose, 2h 37 30 15 11
180 White flour (Hovis, UK) 73±12 104 Normal, 10 Glucose, 2h 14 30 15 11