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    Glycemic Index and Glycemic Load: Breads (Bagels, Baguettes, Barley, Fruit, Rice and Rye)


    Posted by .(JavaScript must be enabled to view this email address)
    Friday, August 20, 2004 2:35 am Email this article
    Below is a table with the glycemic index and glycemic loads of types of breads including bagels, baguettes, barley breads, fruit breads, rice breads and rye breads.

    High glycemic index foods increase calorie intake by 50 to 80 percent when compared to medium- and low-glycemic index foods according to one study.

    Low glycemic index foods reduce calorie intake and are associated with lower body weights.

    Some researchers believe that low-carbohydrate diets work because they are low glycemic index and low glycemic load foods.

    Glycemic index is how quickly a given amount of food raises blood sugar levels relative to pure glucose (blood sugar).

    Glycemic load is a ranking of how much a standard serving of food raises your blood sugar. Glycemic load is calculated by multiplying the amount of carbohydrate in a food by the glycemic index and dividing by 100. Glycemic load of a food is a better tool than the glycemic index value of a food when evaluating the foods you eat.

    A more complete description of glycemic index and glycemic load can be found here.

         

    Glycemic Index and Glycemic Load of Breads (Bagels, Baguettes, Barley, Buckwheat, Fruit, Gluten-Free, Rice, Rye)

     
    BREADS
    Glycemic
      Index
    Glycemic
        Load
       
    Serving
      size
    Available
      carbohydrate
     
    (Glucose = 100)
    (per serving)
    grams
    grams per serving
        56 Bagel, white, frozen (Lender’s Bakery, Montreal, Canada)
       72
    25
     70
    35
        57 Baguette, white, plain (France)
     95 ± 15
    15
     30
    15
        58 French baguette with chocolate spread (France)
     72 ± 8
    27
     70
    37
        59 French baguette with butter and strawberry jam (France)
     62 ± 7
    26
     70
    41
        60 Pain au lait (Pasquier, France)
     63 ± 10
    20
     60
    32
        61 Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada)
       74
    16
     30
    21
    Barley breads
        62 Coarse barley kernel bread, 75–80% kernels
            75% kernels
       27
    5
     30
    20
            80% scalded intact kernels (20% white-wheat flour)
       34
    7
     30
    20
            80% intact kernels (20% white-wheat flour)
       40
    8
     30
    20
            Average of 3 studies
     34 ± 4
        63 Barley kernel bread, 50% kernels
            50% kernels (Canada)
       43
    9
     30
    20
       50% kibbled barley (Australia)
       48
    10
     30
    20
       Average of 2 studies
     46 ± 2
    9
     30
    20
        64 Sunflower and barley bread (Riga bakeries, Sydney, Australia)
     57 ± 6
    6
     30
    11
        65 Barley flour breads
            100% barley flour (Canada)
       67
    9
     30
    13
            Whole-meal barley flour (80%) bread (20% white-wheat flour) (Sweden)
       67
    13
     30
    20
            Whole-meal barley bread, flat, thin, soft (50% regular barley flour, 50% high-fiber barley flour) (Sweden)
       50
    7
     30
    15
            Whole-meal barley bread, flat, thin, soft (20% regular barley flour, 80% high-fiber barley flour) (Sweden)
       43
    5
     30
    11
        66 Whole-meal barley flour (80%) and white-wheat flour (20%) bread fermented or with added organic acids or salts (Sweden)
            Whole-meal barley flour bread (used as reference for the 5 breads below)
       70
    14
     30
    20
            Whole-meal barley flour bread with sourdough (lactic acid)
       53
    10
     30
    20
            Whole-meal barley flour bread with lactic acid
       66
    12
     30
    19
            Whole-meal barley flour bread with calcium lactate
       59
    12
     30
    20
            Whole-meal barley flour bread with sodium propionate
       65
    13
     30
    20
            Whole-meal barley flour bread with higher dose sodium propionate
       57
    11
     30
    19
    Buckwheat bread
        67 Buckwheat bread, 50% dehusked buckwheat groats and 50% white-wheat flour (Sweden)
       47
    10
     30
    21
    Fruit bread
        68 Bürgen fruit loaf (Tip Top Bakeries, Australia)
     44 ± 5
    6
     30
    13
        69 Fruit and spice loaf, thick sliced (Buttercup Bakeries, Moorebank, Australia)
     54 ± 6
    8
     30
    15
        70 Continental fruit loaf, wheat bread with dried fruit (Australia)
     47 ± 6
    7
     30
    15
        71 Happiness (cinnamon, raisin, and pecan annitowoc, WI, USA)
     63 ± 5
    9
    30
    14
        72 Muesli bread, made from packet mix in bread making machine (Con Agra Inc, USA)
     54 ± 6
    7
    30
    12
        73 Hamburger bun (Loblaw’s, Canada)
       61
    9
     30
    15
        74 Kaiser rolls (Loblaw’s, Canada)
       73
    12
     30
    16
        75 Melba toast, Old London (Best Foods Canada Inc, Etobicoke, Canada)
       70
    16
     30
    23
    Gluten-free bread
        76 Gluten-free multigrain bread (Country Life Bakeries, Dandenong, Australia)
     79 ± 13
    10
     30
    13
        77 Gluten-free white bread (gluten-free wheat starch) (UK)
            Unsliced
       71
    11
     30
    15
             Sliced
       80
    12
     30
    15
            Average of 2 studies
     76 ± 5
    11
    30
    15
        78 Gluten-free fiber-enriched
            Unsliced (gluten-free wheat starch, soya bran) (UK)
       69
    9
     30
    13
            Sliced (gluten-free wheat starch, soya bran) (UK)
       76
    10
     30
    13
            Average of 2 studies
     73 ± 4
    9
     30
    13
    Oat bread
        79 Coarse oat-kernel bread, 80% intact oat kernels and 20% white-wheat flour (Sweden)
       65
    12
     30
    19
    Oat-bran bread
        80 50% Oat bran (Australia)
       44
    8
     30
    18
        81 45% Oat bran and 50% wheat flour (Sweden)
       50
    9
     30
    18
            Average of 2 studies
     47 ± 3
    9
     30
    18
    Rice bread
        82 Rice bread, low-amylose Calrose rice (Pav’s Allergy Bakery, Ingleburn, Australia)
     72 ± 9
    8
     30
    12
        83 Rice bread, high-amylose Doongara rice (Pav’s Allergy Bakery, Australia)
     61 ± 9
    7
     30
    12
    Rye bread
        84 Rye-kernel (pumpernickel) bread
            Coarse rye-kernel bread, 80% intact kernels and 20% white-wheat flour (Sweden)
       41
    5
     30
    12
            Rye-kernel bread, pumpernickel (Canada)
    41
    5
     30
    12
       Whole-grain pumpernickel (Holtzheuser Brothers Ltd, Toronto, Canada)
       46
    5
     30
    11
       Rye-kernel bread, pumpernickel (80% kernels) (Canada)
       55
    7
     30
    12
            Cocktail, sliced (Kasselar Food Products, Toronto, Canada)
       55
    7
     30
    12
            Cocktail, sliced (Kasselar Food Products, Canada)
       62
    8
     30
    12
            Average of 6 studies
     50 ± 4
    6
     30
    12
        85 Whole-meal rye bread
            Whole-meal rye bread (Canada)
       41
            Whole-meal rye bread (Canada)
       62
            Whole-meal rye bread (Canada)
       63
            Whole-meal rye bread (Canada)
       66
            Average of 4 studies
     58 ± 6
    8
     30
    14
    Specialty rye breads
        86 Blackbread, Riga (Berzin’s Specialty Bakery, Sydney, Australia)
     76 ± 14
    10
     30
    13
        87 Bürgen Dark/Swiss rye
            Bürgen Dark/Swiss rye (Tip Top Bakeries, Australia)
     55 ± 12
            Bürgen Dark/Swiss rye (Tip Top Bakeries, Australia)
     74 ± 6
            Average of 2 studies
     65 ± 10
    7
     30
    10
        88 Klosterbrot whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada)
       67
    9
     30
    13
        89 Light rye (Silverstein’s Bakery, Toronto, Canada)
       68
    10
     30
    14
        90 Linseed rye (Rudolph’s Specialty Bakery Ltd, Canada)
       55
    7
     30
    13
        91 Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia)
     59 ± 5
    8
     30
    14
        92 Schinkenbrot, Riga (Berzin’s Specialty Bakery, Sydney, Australia)
     86 ± 15
    12
     30
    14
        93 Sourdough rye
            Sourdough rye (Canada)
       57
            Sourdough rye (Australia)
       48
            Average of 2 studies
     53 ± 5
    6
    30
    12
        94 Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada)
       56
    7
     30
    13

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