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
Carrot cake, prepared with coconut flour	36	60	23	8
Oat bran flour (Natureal? GIflour, Finn Cereal, Vantaa, Finland), consumed mixed with cold water	40	30	6	2
Rice noodles made from IR42 (high amylose) rice flour, boiled for 22 min	45
Rice noodles made from IR42 (high amylose) rice flour, boiled for 22 min	46
Bajra (Penniseteum typhoideum), eaten as roasted bread made from bajra flour	49	75 (dry)	50	25
Bajra (Penniseteum typhoideum),eaten as roasted bread made from bajra flour	55	75 (dry)	50	28
Glutaminous rice flour, instant, served warm with roasted ground soybean	65	100	41	27
Nonglutaminous rice flour, served warm with drink (Yamato Nousan, Japan)	68	100	50	34
Puttu (rice flour, steamed with tender coconut) eaten with Bengal gram curry6	79	250	74	58
Poori (deepfried wheat flour dough) with potato palya (mashed potato)	82	150	41	34
Idiappam (steamed rice flour dough with tender coconut) eaten with Bengal gram curry	86	250	61	52
Appam (thin pancake made from fermented rice flour batter with tender coconut) eaten with Bengal gram curry	90	250	64	58
Millet/Ragi (Eleucine coracana) flour eaten as roasted bread	104	70 (dry)	50	52
Millet flour porridge	107
Sugar and Sugar Alcohols
25 g glucose consumed with 30 g oat bran flour (Natureal? GIflour, Finn Cereal, Vantaa, Finland)	80	10	10	8
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
Wholemeal barley bread, flat, thin, soft (20% regular barley flour, 80% highfiber barley flour)	43	30	11	5
Buckwheat bread, 50% dehusked buckwheat groats and 50% white wheat flour	47	30	21	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
45% oat bran and 50% wheat flour bread	50	30	18	9
Rye bread (50% rye flour + 50% wheat flour)	50	30	14	7
Coarse wheat kernel bread, 80% intact kernels and 20% white wheat flour	52	30	20	10
Wholemeal barley flour (80%) bread with sourdough (lactic acid)9	53	30	20	10

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