Foods | GI | Serve(g) | Carb/serve(g) | GL |
Cereal Grains and Pasta |
Barley, pearled | 22 | 150 | 41 | 9 |
Barley | 22 | 150 | 42 | 9 |
Barley | 27 | 150 | 42 | 11 |
Barley, pearled | 29 | 150 | 42 | 12 |
Barley (Hordeum vulgare) | 37 | 150 | 42 | 16 |
Barley (Hordeum vulgare) | 37 | 150 | 37 | 14 |
Barley (Hordeum vulgare) | 48 | 150 | 37 | 16 |
Barley, cracked (Malthouth, Tunisia) | 50 | 150 | 42 | 21 |
Breads |
Coarse barley kernel bread, 75% kernels | 27 | 30 | 20 | 5 |
Bščrgen? Oat Bran & Honey Loaf bread with Barley (Tip Top Bakeries, Australia) (1995) | 31 | 30 | 10 | 3 |
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 |
Wholemeal barley bread, flat, thin, soft (20% regular barley flour, 80% highfiber barley flour) | 43 | 30 | 11 | 5 |
Barley kernel bread, 50% kernels | 43 | 30 | 20 | 9 |
Barley kernel bread, 50% kibbled barley | 48 | 30 | 20 | 10 |
Barley bread, 70% highamylose barley flour and 30% white wheat flour, baked longtime at low tempertaure | 49 | 30 | 12 | 6 |
Wholemeal barley bread, flat, thin, soft (50% regular barley flour, 50% highfiber barley flour) | 50 | 30 | 15 | 7 |
Wholemeal barley flour (80%) bread with sourdough (lactic acid)9 | 53 | 30 | 20 | 10 |
Wholemeal barley flour (80%) bread with higher dose sodium propionate9 | 57 | 30 | 19 | 11 |
Sunflower and barley bread (Riga bakeries, Sydney, Australia) | 57 | 30 | 11 | 6 |
Wholemeal barley flour (80%) bread with calcium lactate9 | 59 | 30 | 20 | 12 |
Wholemeal barley flour (80%) bread with sodium propionate9 | 65 | 30 | 20 | 13 |
Wholemeal barley flour (80%) bread with lactic acid9 | 66 | 30 | 19 | 12 |
Wholemeal barley flour (80%) bread (20% white wheat flour) | 67 | 30 | 20 | 13 |
Barley flour bread, 100% barley flour | 67 | 30 | 13 | 9 |
Barley bread, 70% highamylose barley flour & 30% white wheat flour, conventionally baked | 70 | 30 | 13 | 9 |
Wholemeal barley flour (80%) bread | 70 | 30 | 20 | 14 |
Barley flour bread, made from 80% wheat flour and 20% waterextracted barley flour (containing 6.3% total 13, 14 ?glucan of which 5.7% soluble) | 70 | 30 | 16 | 11 |