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
Fruits and Fruit Products
Banana, oat and honey muffin	65	50	26	17
Cereal Grains and Pasta
Wheat flake bar, containing frutcose and extruded oat bran concentrate (6.5% ?glucan)	30	30	16	5
Wheat flakes, enriched with extruded oatbran concentrate (8.1% ?glucan)	36	30	17	6
Oat bran flour (Natureal? GIflour, Finn Cereal, Vantaa, Finland), consumed mixed with cold water	40	30	6	2
Oat bran, raw (Quaker Oats Co., Canada)	50	10	5	2
Oat bran, raw	59	10	5	3
Oat Bran (Quaker Oats Co, Peterborough, ON, Canada)	60	10	6	4
Porridge made from rolled oats	62	250	23	14
Quick Oats, instant porridge (Quaker Oats Co., Canada)	65	250	26	17
One Minute Oats, instant porridge (Quaker Oats Co., Canada)	66	250	26	17
Life? breakfast cereal (Quaker Oats Co., Canada)	66	30	25	17
Puffed Wheat (Quaker Oats Co., Canada)	67	30	20	13
Porridge made from rolled oats	69	250	23	16
Porridge made from rolled oats	75	250	23	17
Corn Bran? breakfast cereal (Quaker Oats Co. of Canada, Peterborough, Canada)	75	30	20	15
Oat bran crisp (Natureal? GIcrisp, Finn Cereal, Vantaa, Finland)	79	30	13	10
Sugar and Sugar Alcohols
Fructose, 25 g portion, fed with oats	25	10	10	2
Lactose, 25 g portion, fed with oats	48	10	10	5
Glucose, 50 g portion, consumed with 14.5 g oat gum (78% oat ?glucan)	57	10	10	6
Sucrose, 25 g portion, fed with oats	64	10	10	6
25 g glucose consumed with 30 g oat bran flour (Natureal? GIflour, Finn Cereal, Vantaa, Finland)	80	10	10	8
Glucose, 25 g portion, fed with oats	92	10	10	9
Breads
B¨¹rgen? Oat Bran & Honey Loaf bread with Barley (Tip Top Bakeries, Australia) (1995)	31	30	10	3
50% oat bran bread	44	30	18	8
Buckwheat bread, 50% dehusked buckwheat groats and 50% white wheat flour	47	30	21	10
B¨¹rgen? Oatbran & Honey bread (Tip Top Bakeries, Australia) (2002)	49	30	10	5
45% oat bran and 50% wheat flour bread	50	30	18	9
White and wholemeal bread (ratio 1:1), fermented by sourdough lactobacilli (? pH 1.5) and fiberenriched with oat fiber	54	30	11	6

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