Glycemic Index Chart, GI Chart,GI Calculator, Glycemic Load(GL) -- e-Tools Age

Glycemic Index Chart, GI Chart

We offer a searchable collection of Glycemic Index(GI) and Glycemic Load(GL) data on thousands of foods. The glycemic index, glycaemic index, or GI measures how fast a food effects your blood sugar level. This can be helpful to manage diabetes and prevent heart disease. You can enter GI value, GL value or keywords to search for a related foods list/chart.


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Foods	GI	Serve(g)	Carb/serve(g)	GL
Cereal Grains and Pasta
Wheat flake bar, containing frutcose and extruded oat bran concentrate (6.5% ?glucan)	30	30	16	5
Spaghetti, white, boiled, durum wheat (Catelli Ltd, Montreal, Canada)	34	180	48	16
Spaghetti, white, boiled, durum wheat (Catelli Ltd, Montreal, Canada)	34	180	48	16
Wheat flakes, enriched with extruded oatbran concentrate (8.1% ?glucan)	36	30	17	6
AllBran?, highfiber breakfast cereal, extruded wheat bran cereal (Kellogg's Inc., Etobicoke, Canada)	50	30	23	12
Wheat (egg) noodles, boiled	57
Puffed Wheat (Quaker Oats Co., Canada)	67	30	20	13
Weetabix?, plain flaked wheat biscuits (Weetabix of Canada Ltd., Thornhill, Canada)	74	30	22	16
Poori (deepfried wheat flour dough) with potato palya (mashed potato)	82	150	41	34
Sugar and Sugar Alcohols
Buckwheat honey, ratio of fructose:glucose, 1.12 (Vazza Farms, USA)	73	25	21	16
Vegetables and Vegetables Products
Steamed potato dumplings (60% white potatoes, 40% white wheat flour, boiled in salted water), consumed with olive oil, tomato sauce and parmesan cheese	52	150	45	23
Breads
Coarse barley kernel bread, 80% scalded intact kernels (20% white wheat flour)	34	30	20	7
Coarse barley kernel bread, 80% intact kernels (20% white wheat flour)	40	30	20	8
Wheat and rye bread (75% wheat flour + 10% rye flour + 15% wheat bran)	40	30	14	6
Coarse rye kernel bread, 80% intact kernels and 20% white wheat flour	41	30	12	5
Multigrain (50% kibbled wheat grain) bread	43	30	14	6
Continental fruit loaf, wheat bread with dried fruit	47	30	15	7
Wholewheat bread with dried fruit	47	30	14	7
Buckwheat bread, 50% dehusked buckwheat groats and 50% white wheat flour	47	30	21	10
75% cracked wheat kernels (bulgur) bread	48	30	20	10
Barley bread, 70% highamylose barley flour and 30% white wheat flour, baked longtime at low tempertaure	49	30	12	6
45% oat bran and 50% wheat flour bread	50	30	18	9
Rye bread (50% rye flour + 50% wheat flour)	50	30	14	7
White/wholemeal wheat bread with peanut butter	51	100	44	23
Coarse wheat kernel bread, 80% intact kernels and 20% white wheat flour	52	30	20	10
Crusty malted wheat bread (Finest, UK)	52	30	13	7
Multigrain Loaf bread, spelt wheat flour	54	30	15	8
Sourdough wheat bread	54	30	14	8

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