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
1765 White rice with low-fat milk (Japan) 69 99 Normal, 9 13Rice , 2h 38 300 47 32
1766 White rice and non-sugar yoghurt (yoghurt eaten 59 84 Normal, 10 13Rice , 2h 38 150 32 19
1767 White rice and non-sugar yoghurt eaten 58 83 Normal, 10 13Rice , 2h 38 150 32 19
1768 White rice with pickled vinegar and cucumber 63 90 Normal, 9 13Rice , 2h 38 150 43 27
1769 White rice with pickled vinegar and cucumber 61 87 Normal, 11 13Rice , 2h 38 150 43 26
1770 White rice topped with raw egg and soy sauce (Japan) 72 103 Normal, 6 13Rice , 2h 38 150 36 26
1771 White rice with roasted ground soybean (Japan) 56 80 Normal, 9 13Rice , 2h 38 150 51 29
1772 White rice with salted dried plum (umeboshi) (Japan) 80 114 Normal, 10 13Rice , 2h 38 150 49 39
1773 White rice with sea algae rolled in sheet of toasted 77 110 Normal, 7 13Rice , 2h 38 150 51 39
1774 Bajra (Penniseteum typhoideum), eaten as 49 70 Normal, 18 Bread, 3h 64 75 (dry) 50 25
1775 Banana, (Musa sapientum), Nendra variety, 70±11 100 Normal, 12-15 20Glucose, 3h 75 120 45 31
1776 Barley (Hordeum vulgare) 48 69 Normal, 8 Bread, 3h 64 150 37 16
1777 Bengal gram dhal, chickpea 11 16 Normal, 6 Glucose, 2h 66 150 36 4
1778 Black gram, (Phaseolus mungo), soaked 12 h, 43±10 61 Normal, 12-15 20Glucose, 3h 75 150 18 8
1779 Chapatti, bajra 49 70 Normal, 18 Bread, 3h 64 - - -
1780 Chapatti, barley 48 69 Normal, 18 Bread, 3h 64 - - -
1781 Chapatti, maize (Zea mays ) 59 85 Normal, 18 Bread, 3h 64 - - -
1782 Chapatti, flour from malted wheat, moth bean 66±9 94 Normal, 7 Glucose, 2h 125 60 38 25