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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
1783 Chapatti, flour made from popped wheat, moth bean 40±8 58 Normal, 7 Glucose, 2h 125 60 36 14
1784 Chapatti, flour from roller dried wheat, moth bean 60±9 85 Normal, 7 Glucose, 2h 125 60 38 23
1785 Chapatti, wheat flour, thin, with green gram 44±3 63 Normal, 11 Glucose, 2h 126 200 50 22
1786 Cheela, bengal gram (Cicer arietinum) 42±1 60 Normal, 15 29Glucose, 2h 127 150 28 12
1787 Cheela, bengal gram (Cicer arietinum ), 36±1 51 Normal, 15 Glucose, 2h29 127 150 28 10
1788 Cheela, green gram (Phaseolus aureus) 45±1 64 Normal, 15 Glucose, 2h29 127 150 26 12
1789 Cheela, green gram (Phaseolus aureus), 38±1 54 Normal, 15 Glucose, 2h29 127 150 26 10
1790 Dosai (parboiled and raw rice, soaked, ground, 55±2 79 Normal, 6 Glucose, 2h 126 150 39 22
1791 Green gram, (Phaseolus aureus), soaked 12 h, 38±14 54 Normal, 12-15 Glucose, 3h20 75 150 17 6
1792 Horse gram, (Dolichos biflorus ) soaked 12 h, 51±11 73 Normal, 12-15 Glucose, 3h20 75 150 29 15
1793 Idli (parboiled and raw rice with black dhal, soaked, 60±2 86 Normal, 11 Glucose, 2h 126 250 52 31
1794 Lentil and cauliflower curry with rice (Australia) 60±10 86 Normal, 8 Glucose, 2h 90 360 51 31
1795 Millet/Ragi, (Eleucine coracana ), dehusked, 68±10 97 Normal, 12-15 Glucose, 3h20 75 150 34 23
1796 Pongal (rice and roasted green gram dhal, 45±2 64 Normal, 8 Glucose, 2h 126 250 52 35
1797 Poori (deep-fried wheat flour dough) with 57±1 81 Normal, 8 Glucose, 2h 126 150 41 28
1798 Porridge, made from scoured wheat, consumed with 39 55±9 Normal, 8 Bread, 2.5h 128 100 60 23
1799 Porridge, made from decorticated finger millet, eaten 65 93±7 Normal, 8 Bread, 2.5h 128 100 67 44
1800 Porridge, made from popped rice (aralu), consumed 76 109±8 Normal, 8 Bread, 2.5h 128 100 68 52