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 |