| Revised International Table of Glycemic Index(GI) and Glycemic Load (GL) - 2002 | ||||
| GI=Glycemic Index Vs Glucose - gr/s=grams/serve - GL=Glycemic Load per serve | ||||
| Breads | GI | gr/s | GL | |
| 1 | Bagel, white, frozen (Lender's Bakery, Montreal, Canada) | 72 | 70 | 25 |
| 2 | Baguette, white, plain (France) | 95±15 | 30 | 15 |
| 3 | French baguette with chocolate spread (France) | 72±8 | 70 | 27 |
| 4 | French baguette with butter and strawberry jam (France) | 62±7 | 70 | 26 |
| 5 | Pain au lait (Pasquier, France) | 63±10 | 60 | 20 |
| 6 | Bread stuffing, Paxo (Campbell Soup Co Ltd., Toronto, Canada) | 74 | 30 | 16 |
| Barley Breads | ||||
| 7 | Coarse barley kernel bread, 75-80% kernels | |||
| 75% kernels | 27 | 30 | 5 | |
| 80% scalded intact kernels (20% white wheat flour) | 34 | 30 | 7 | |
| 80% intact kernels (20% white wheat flour) | 40 | 30 | 8 | |
| mean of three studies | 34±4 | |||
| 8 | Barley kernel bread, 50% kernels | |||
| 50% kernels (Canada) | 43 | 30 | 9 | |
| 50% kibbled barley (Australia) | 48 | 30 | 10 | |
| mean of two studies | 46±2 | 30 | 9 | |
| 9 | Sunflower and barley bread (Riga bakeries, Sydney, NSW, Australia) | 57±6 | 30 | 6 |
| 10 | Barley flour breads | |||
| 100% barley flour (Canada); (rye bread composition) | 67 | 30 | 9 | |
| Wholemeal barley flour (80%) bread (20% white wheat flour) (Sweden) | 67 | 30 | 13 | |
| Wholemeal barley bread, flat, thin, soft | 50 | 30 | 7 | |
| (50% regular barley flour, 50% high-fibre barley flour) (Sweden) | ||||
| Wholemeal barley bread, flat, thin, soft | 43 | 30 | 5 | |
| (20% regular barley flour, 80% high-fibre barley flour) (Sweden) | ||||
| 11 | Wholemeal barley flour (80%) and white wheat flour (20%) breads - | |||
| fermented or with added organic acids or salts (Sweden) | ||||
| Wholemeal barley flour bread (used as reference for the 5 breads below) 1 | 70 | 30 | 14 | |
| Wholemeal barley flour bread with sourdough (lactic acid) 1 | 53 | 30 | 10 | |
| Wholemeal barley flour bread with lactic acid 1 | 66 | 30 | 12 | |
| Wholemeal barley flour bread with calcium lactate 1 | 59 | 30 | 12 | |
| Wholemeal barley flour bread with sodium propionate 1 | 65 | 30 | 13 | |
| Wholemeal barley flour bread with higher dose sodium propionate1 | 57 | 30 | 11 | |
| Buckwheat bread | ||||
| 12 | Buckwheat bread, 50% dehusked buckwheat groats and 50% white wheat flour (Sweden) | 47 | 30 | 10 |
| Fruit Breads | ||||
| 13 | Bürgen TM Fruit loaf (Tip Top Bakeries, Chatswood, NSW, Australia) | 44±5 | 30 | 6 |
| 14 | Fruit and Spice Loaf, thick sliced (Buttercup bakeries, Moorebank, NSW, Australia) | 54±6 | 30 | 8 |
| 15 | Continental fruit loaf, wheat bread with dried fruit (Australia) | 47±6 | 30 | 7 |
| 16 | Happiness TM (cinnamon, raisin, pecan bread) (Natural Ovens, Manitowoc, WI, USA) | 63±5 | 30 | 9 |
| 17 | Muesli bread, made from packet mix in bread making machine (Con Agra Inc., USA) | 54±6 | 30 | 7 |
| 18 | Hamburger bun (Loblaw's, Toronto, Canada) | 61 | 30 | 9 |
| 19 | Kaiser rolls (Loblaw's, Canada) | 73 | 30 | 12 |
| 20 | Melba toast, Old London (Best Foods Canada Inc., Etobicoke, Canada) | 70 | 30 | 16 |
| Gluten-free bread | ||||
| 21 | Gluten-free multigrain bread (Country Life Bakeries, Dandenong, Vic, Australia) | 79±13 | 30 | 10 |
| 22 | Gluten-free white bread, unsliced (gluten-free wheat starch) (UK) | 71 | 30 | 11 |
| Gluten-free white bread, sliced (gluten-free wheat starch) (UK) | 80 | 30 | 12 | |
| mean of two studies | 76±5 | 30 | 11 | |
| 23 | Gluten-free fiber-enriched, unsliced (gluten-free wheat starch, soya bran) (UK) | 69 | 30 | 9 |
| Gluten-free fiber-enriched, sliced (gluten-free wheat starch, soya bran) (UK) | 76 | 30 | 10 | |
| mean of two studies | 73±4 | 30 | 9 | |
| Oat Bread | ||||
| 24 | Coarse oat kernel bread, 80% intact oat kernels and 20% white wheat flour (Sweden) | 65 | 30 | 12 |
| Oat bran bread | ||||
| 25 | 50% oat bran (Australia) | 44 | 30 | 8 |
| 26 | 45% oat bran and 50% wheat flour (Sweden) | 50 | 30 | 9 |
| mean of two studies | 47±3 | 30 | 9 | |
| Rice bread | ||||
| 27 | Rice bread, low-amylose Calrose rice (Pav's Allergy Bakery, Ingleburn, NSW, Australia) | 72±9 | 30 | 8 |
| 28 | Rice bread, high-amylose Doongara rice (Pav's Allergy Bakery, Australia) | 61±9 | 30 | 7 |
| Rye Bread | ||||
| 29 | Rye kernel (pumpernickel) bread | |||
| Coarse rye kernel bread, 80% intact kernels and 20% white wheat flour (Sweden) | 41 | 30 | 5 | |
| Rye kernel bread (Pumpernickel) (Canada) | 41 | 30 | 5 | |
| Wholegrain pumpernickel (Holtzheuser Brothers Ltd., Toronto, Canada) | 46 | 30 | 5 | |
| Rye kernel bread, Pumpernickel (80% kernels) (Canada) | 55 | 30 | 7 | |
| Cocktail, sliced (Kasselar Food Products, Toronto, Canada) | 55 | 30 | 7 | |
| Cocktail, sliced (Kasselar Food Products, Canada) | 62 | 30 | 8 | |
| mean of six studies | 50±4 | 30 | 6 | |
| 30 | Wholemeal rye bread | |||
| Wholemeal rye bread (Canada) | 41 | |||
| Wholemeal rye bread (Canada) | 62 | |||
| Wholemeal rye bread (Canada) | 63 | |||
| Wholemeal rye bread (Canada) | 66 | |||
| mean of four studies | 58±6 | 30 | 8 | |
| Specialty rye breads | ||||
| 31 | Blackbread, Riga (Berzin's Specialty Bakery, Sydney, NSW, Australia) | 76±14 | 30 | 10 |
| 32 | Bürgen TM Dark/Swiss rye (Tip Top Bakeries, Australia) | 55±12 | ||
| Bürgen TM Dark/Swiss rye (Tip Top Bakeries, Australia) | 74±6 | |||
| mean of two studies | 65±10 | 30 | 7 | |
| 33 | Klosterbrot wholemeal rye bread (Dimpflmeier Bakery Ltd., Canada) | 67 | 30 | 9 |
| 34 | Light rye (Silverstein's Bakery, Toronto, Canada) | 68 | 30 | 10 |
| 35 | Linseed rye (Rudolph's Specialty Bakery Ltd., Toronto, Canada) | 55 | 30 | 7 |
| 36 | Roggenbrot, Vogel's (Stevns & Co, Sydney, NSW, Australia) | 59±5 | 30 | 8 |
| 37 | Schinkenbrot, Riga (Berzin's Specialty Bakery, Sydney, NSW, Australia) | 86±15 | 30 | 12 |
| 38 | Sourdough rye (Canada) | 57 | ||
| Sourdough rye (Australia) | 48 | |||
| mean of two studies | 53±5 | 30 | 6 | |
| 39 | Volkornbrot, wholemeal rye bread (Dimpflmeier Bakery Ltd., Canada) | 56 | 30 | 7 |
| Wheat Breads | ||||
| 40 | Coarse wheat kernel bread, 80% intact kernels and 20% white wheat flour (Sweden) | 52 | 30 | 10 |
| 41 | Cracked wheat kernel (bulgur) bread | |||
| 50% cracked wheat kernel (Canada) | 58 | 30 | 12 | |
| 75% cracked wheat kernels (Canada) | 48 | 30 | 10 | |
| mean of two studies | 53±3 | 30 | 11 | |
| Spelt wheat breads | ||||
| 42 | White spelt wheat bread 9 (Slovenia) | 74 | 30 | 17 |
| 43 | Wholemeal spelt wheat bread 9 (Slovenia) | 63 | 30 | 12 |
| 44 | Scalded spelt wheat kernel bread 9 (Slovenia) | 67 | 30 | 15 |
| 45 | Spelt multigrain bread ® (Pav's bakery, Australia) | 54±10 | 30 | 7 |
| 46 | White wheat flour bread | |||
| White flour (Canada) | 69±5 | 30 | 10 | |
| White flour (USA) | 70 | 30 | 10 | |
| White flour, Sunblest TM (Tip Top Bakeries, Australia) | 70 | 30 | 10 | |
| White flour (Dempster's Corporate Foods Ltd., Canada) | 71 | 30 | 10 | |
| White flour (South Africa) | 71±7 | 30 | 9 | |
| White flour (Canada) | 71 | 30 | 10 | |
| mean of six studies | 70±0 | 30 | 10 | |
| 47 | White wheat flour bread, hard, toasted (Italian) | 73 | 30 | 11 |
| 48 | Wonder TM, enriched white bread (Interstate Brands Companies, Kansas City, MO, USA) | 71±9 | ||
| Wonder TM, enriched white bread (Interstate Brands Companies, USA) | 72±4 | |||
| Wonder TM, enriched white bread (Interstate Brands Companies, USA) | 77±3 | |||
| mean of three studies | 73±2 | 30 | 10 | |
| 49 | White Turkish bread (Turkey) | 87 | 30 | 15 |
| White bread with enzyme inhibitors | ||||
| 50 | White bread + acarbose (200mg) (Mexico) | 18 | 30 | 3 |
| White bread + acarbose (200mg) (Mexico) | 50 | 30 | 8 | |
| mean in two groups of subjects | 34±16 | 30 | 6 | |
| 51 | White bread roll + 3 mg trestatin (pancreatic alpha-amylase inhibitor) (Switzerland) 5 | 48 | 30 | 6 |
| 52 | White bread roll + 6 mg trestatin (Switzerland) 1 | 29 | 30 | 4 |
| White bread with soluble fiber | ||||
| 53 | White bread + 15 g psyllium fiber (Plantago psyllium) (Mexico) | 41 | 30 | 7 |
| White bread + 15 g psyllium fiber (Plantago psyllium) (Mexico) | 65 | 30 | 11 | |
| mean in two groups of subjects | 53±12 | 30 | 9 | |
| 54 | White bread eaten with vinegar as vinaigrette (Sweden) | 45 | 30 | 7 |
| 55 | White bread eaten with powdered dried seaweed (Nori alga) (Spain) | 48 | 30 | 7 |
| 56 | White bread containing Eurylon ® high-amylose maize starch (France) 2 | 42 | 30 | 8 |
| White fiber-enriched bread | ||||
| 57 | White, high-fiber (Dempster's Corporate Foods Ltd., Canada) | 67 | ||
| 58 | White, high-fiber (Weston's Bakery, Toronto, Canada) | 69 | ||
| mean of two studies | 68±1 | 30 | 9 | |
| White resistant starch-enriched bread | ||||
| 59 | Fibre White TM (Nature's Fresh, Auckland, New Zealand) | 77±10 | 30 | 11 |
| 60 | Wonderwhite TM (Buttercup Bakeries, Australia) | 80±8 | 30 | 11 |
| 70 | Wholemeal (whole wheat) wheat flour bread | |||
| Wholemeal flour (Canada) | 52 | 30 | 6 | |
| Wholemeal flour (Canada) | 64 | 30 | 8 | |
| Wholemeal flour (Canada) | 65 | 30 | 8 | |
| Wholemeal flour (Canada) | 67 | 30 | 8 | |
| Wholemeal flour (Canada) | 67 | 30 | 8 | |
| Wholemeal flour (Canada) | 69 | 30 | 8 | |
| Wholemeal flour (Canada) | 71 | 30 | 8 | |
| Wholemeal flour (Canada) | 72±6 | 30 | 8 | |
| Wholemeal flour (USA) 5 | 73 | 30 | 10 | |
| Wholemeal flour (South Africa) | 75±9 | 30 | 9 | |
| Wholemeal flour (Tip Top Bakeries, Australia) | 77±9 | 30 | 9 | |
| Wholemeal flour (Tip Top Bakeries, Australia) | 78±16 | 30 | 9 | |
| Wholemeal flour (Kenya) | 87 | 30 | 11 | |
| mean of thirteen studies | 71± 2 | 30 | 9 | |
| 71 | Wholemeal Kurdish bread | 49 | 30 | 8 |
| Specialty wheat breads | ||||
| 72 | Bürgen ® Mixed Grain bread (Australia) | |||
| Bürgen ® Mixed Grain (Tip Top Bakeries, Chatswood, NSW, Australia) | 34±4 | |||
| Bürgen ® Mixed Grain | 45±12 | |||
| Bürgen ® Mixed Grain | 69±6 | |||
| mean of three studies | 49±10 | 30 | 6 | |
| 73 | Bürgen ® Oat Bran & Honey Loaf with Barley (Tip Top Bakeries, Australia) | 31±3 | 30 | 3 |
| 74 | Bürgen ® Soy-Lin, kibbled soy (8%) and linseed (8%) loaf (Tip Top Bakeries, Australia) | 36±4 | 30 | 3 |
| 75 | English Muffin TM bread (Natural Ovens, USA) | 77±7 | 30 | 11 |
| 76 | Healthy Choice TM Hearty 7 Grain (Con Agra Inc., USA) | 55±6 | 30 | 8 |
| 77 | Healthy Choice TM Hearty 100% Whole Grain (Con Agra Inc., USA) | 62±6 | 30 | 9 |
| 78 | Helga's TM Classic Seed Loaf (Quality Bakers, Sydney, NSW, Australia) | 68±9 | 30 | 9 |
| 79 | Helga's TM traditional wholemeal bread (Quality Bakers, Australia) | 70±14 | 30 | 9 |
| 80 | Hunger Filler TM, whole grain bread (Natural Ovens, USA) | 59±8 | 30 | 7 |
| 81 | Molenberg TM (Goodman Fielder, Auckland, New Zealand) | 75±10 | ||
| Molenberg TM (Goodman Fielder, New Zealand) | 84±8 | |||
| mean of two studies | 80±5 | 30 | 11 | |
| 82 | 9-Grain Multi-Grain (Tip Top Bakeries, Australia) | 43±5 | 30 | 6 |
| 83 | Multigrain Loaf, spelt wheat flour (Australia) | 54±10 | 30 | 8 |
| 84 | Multigrain (50% kibbled wheat grain) (Australia) | 43 | 30 | 6 |
| 85 | Nutty Natural TM, whole grain bread (Natural Ovens, USA) | 59±7 | 30 | 7 |
| 86 | Performax TM (Country Life Bakeries, Dandenong, Vic, Australia) | 38±3 | 30 | 5 |
| 87 | Ploughman's TM Wholegrain, original recipe (Quality Bakers, Australia) | 47 | 30 | 7 |
| 88 | Ploughman's TM Wholemeal, smooth milled (Quality Bakers, Australia) | 64±10 | 30 | 9 |
| 89 | Semolina Bread (Kenya) | 64 | ||
| 90 | Sourdough wheat (Australia) | 54 | 30 | 8 |
| 91 | Soy & Linseed bread (made from packet mix in bread maker) (Con Agra Inc., USA) | 50±6 | 30 | 5 |
| 92 | Stay Trim TM, whole grain bread (Natural Ovens, USA) | 70±10 | 30 | 10 |
| 93 | Sunflower & Barley bread, Riga brand (Berzin's Specialty Bakery, Australia) | 57±6 | 30 | 7 |
| 94 | Vogel's Honey & Oats (Stevns & Co., Sydney, NSW, Australia) | 55±5 | 30 | 7 |
| 95 | Vogel's Roggenbrot (Stevns & Co., Australia) | 59±5 | 30 | 8 |
| 96 | Whole-wheat snack bread (Ryvita Co Ltd., Poole, Dorset, UK) | 74 | 30 | 16 |
| 97 | 100% Whole Grain TM bread (Natural Ovens, USA) | 51±11 | 30 | 7 |
| 98 | White wheat flour flatbread (Sweden) | 79 | 30 | 13 |
| Unleavened Breads | ||||
| 99 | Lebanese bread, white (Seda Bakery, Sydney, NSW, Australia) | 75±9 | 30 | 12 |
| 100 | Middle Eastern flatbread | 97±29 | 30 | 15 |
| 101 | Pita bread, white (Canada) | 57 | 30 | 10 |
| 102 | Wheat flour flatbread (India) | 66±9 | 30 | 10 |
| 103 | Amaranth : wheat (25:75) composite flour flatbread (India) | 66±10 | 30 | 10 |
| 104 | Amaranth : wheat (50:50) composite flour flatbread (India) | 76±20 | 30 | 11 |
Footnotes:
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Bests of Low GI Foods: | ||
| Tortilla: A thin disk of unleavened bread made from masa or wheat flour and baked on a hot surface. | |||
|
Food: Wheat
tortilla (Mexican) Mexico Glycemic Index Value: 30 Glycemic Index Range: 
Low
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Serve Size:
50 Carb per Serve (g): 20.7 Glycemic Load Value: 6.2 |
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