GI Rating of the Breads | |
GI Value of Barley Bread | |
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Food:
Barley Bread Glycemic Index Value: 70 Glycemic Index Range: High |
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Low GI foods
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GI value less than 55 Medium GI foods = GI value between 55 and 69 High GI foods = GI value greater than 70 |
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Food's Personality: Breads |
Barley Bread |
o A staple since prehistoric times, bread is made from
grains that have been ground into flour or meal, moistened and kneaded into a
dough, and then baked. o Unleavened flat breads have been eaten since Neolithic times (10,000 ) o Except Asia, where the preferred grain is rice, bread has long been a world wide staple. o The discovery of fermentation is attributed to the Egyptians, who also invented baking ovens. o Bread is high in complex carbohydrates and a good source of B vitamins. o Whole grain bread is higher in protein, has twice the fiber, and generally has more vitamins and minerals than white bread. o Grains, seeds, nuts and fruit can be added to bread for flavor and texture. o Unleavened bread (e.g. matzo) uses no leavening and therefore is quite flat. o Quick breads require no kneading and use baking soda, baking powder or eggs to leaven the bread. o A yeast batter bread uses strenuous beating instead of kneading to the same end. o Made with a mixed wheat and rye dough, the light rye breads are popular in the United States. o Dark rye breads are common in Europe. o Types of bread: Cornell, Corn Pone, Crostini, Crumpet, Ana-dama, Babka, Kolera Majga, Baguette, Bakeware, Barm Brack, Bâtarde, Baton, Biscuit, Black Bread, Boston Brown, Boule, Taftoon, Barbari, Breadcrumbs, Bread Sauce, Brioche, Bruschetta, Challah, Chapati, Cornbread, Ficelle, Flat Bread, Focaccia | |
Glycemic Value of the other Breads: | |
100% Whole Grain™ bread 100% barley flour bread Baguette French Bread Barley Bread Bread Honey & Oats Vogel's brand Bread Stuffing Paxo Buckwheat Bread Bürgen™ Fruit bread English Muffin™ bread Gluten-free multigrain bread Honey & Oats bread/Vogel's brand Kaiser bread rolls Kurdish bread whole wheat Light rye bread Linseed rye bread Melba Toast Multi-grain batch bread Oat bran Bread (50%) (Australia) Oat bran Bread Bürgen® Honey Oatmeal batch bread Pita Bread Pumpernickel Bread Rye Bread Sunflower and barley bread Wheat Bread White Flour Bread Whole Wheat Bread Whole Wheat Flour Whole-wheat snack bread Wholegrain pumpernickel bread |
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Select Another Food Category: | |
Breads - Beans, Legumes - Bread Rolls - Bread Snacks - Muffins - Ice Cream, Dessert - Milk - Yogurt - Fruit - Fruit Juices Cakes - Candies - Cookies - Crackers - Pancakes - Pizza - Snacks - Noodles - Pasta - Rice Potatoes | |
Glycemic Index for Barley Bread , GI Value of Barley Bread Glycemic Response to Barley Bread , Effect of Carbs in Barley Bread on Blood Glucose, Glycemic Index Information for all Types of Barley Bread , Nutritional value of Barley Bread | |
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Bests of Low GI Foods: | ||||
Garbanzo Beans O Cicer arietinum O Fabaceae Family |
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Food: Garbanzo Beans Glycemic Index Value: 28 Glycemic Index Range: Low |
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Garbanzo beans: O are a good source of fiber O are a good source of zinc and protein O are useful as a meat substitute O contain no cholesterol |