Tabela IG
Tabela IG
ABSTRACT Reliable tables of glycemic index (GI) com- food choices. To promote good health, the committee advocated
piled from the scientific literature are instrumental in improving the consumption of a high-carbohydrate diet (≥ 55% of energy
the quality of research examining the relation between GI, from carbohydrate), with the bulk of carbohydrate-containing
glycemic load, and health. The GI has proven to be a more use- foods being rich in nonstarch polysaccharides with a low GI. In
ful nutritional concept than is the chemical classification of car- Australia, official dietary guidelines for healthy elderly people
bohydrate (as simple or complex, as sugars or starches, or as specifically recommend the consumption of low-GI cereal foods
Am J Clin Nutr 2002;76:5–56. Printed in USA. © 2002 American Society for Clinical Nutrition 5
6 FOSTER-POWELL ET AL
and to waist circumference in men (15). In addition, higher REVISED INTERNATIONAL TABLE OF GI VALUES
blood HDL-cholesterol concentrations were observed in patients For all clinical and research applications, reliable GI values
consuming low-GI diets from the northern, eastern, and western are needed. Therefore, the purpose of this revised table is to
European centers participating in the study (15). Indeed, several bring together all the relevant data published between 1981 and
studies have shown that the dietary GI is a good predictor of 2001 (Table 1). Unpublished figures from our laboratory and
HDL concentrations in the healthy population, whereas the those from others have also been included when the quality of
amount and type of fat are not (16–18). Thus, the GI has proven the data could be verified on the basis of the method used [ie, the
to be a more useful nutritional concept than is the chemical clas- method is in line with the principles advocated by the FAO/WHO
sification of carbohydrate (as simple or complex, as sugars or Expert Consultation (2)]. In total, the new table contains nearly
starches, or as available or unavailable), providing new insights 1300 separate entries, representing > 750 different types of foods.
into the relation between foods and health. This number of foods represents an increase of almost 250%
In parallel with these advances have been studies document- over the number provided when the international tables were
ing the importance of postprandial glycemia per se for all-cause first published in 1995. As in the original tables, the GI value for
mortality and cardiovascular disease mortality in healthy popu- each food (with either glucose or white bread used as the refer-
lations (19). For example, in the Hoorn study there was a signi- ence food), the type and number of subjects tested, the reference
ficant association between the 8-y risk of cardiovascular death food and time period used, and the published source of the data
and 2-h postload blood glucose concentrations in subjects are provided. For many foods there are ≥ 2 published values;
with normal fasting glucose concentrations, even after adjust- therefore, the mean (± SEM) GIs were calculated and are listed
ment for known risk factors (20). Multiple mechanisms are prob- underneath the data for the individual foods. Thus, the user can
ably involved. Recurring, excessive postprandial glycemia could appreciate the variation for any one food and, if possible, use the
decrease blood HDL-cholesterol concentrations, increase GI value for the food found in their country. It is hoped that the
measure changes in postprandial glycemia obtained similar GI affect glycemia in vivo, such as the rate of gastric emptying, will
values for the same foods and less intersubject variation. Although not change the rate of carbohydrate digestion in vitro. For exam-
capillary and venous blood glucose values have been shown to be ple, high osmolality and high acidity or soluble fiber slow down
highly correlated, it appears that capillary blood samples may be the gastric emptying rate and reduce glycemia in vivo, but they
preferable to venous blood samples for reliable GI testing. After may not alter the rate of carbohydrate digestion in vitro. It is dif-
the consumption of food, glucose concentrations change to a ficult to mimic all of the human digestive processes in a test
greater degree in capillary blood samples than in venous blood tube. In fact, research results from our laboratory have shown
samples. Therefore, capillary blood may be a more relevant indi- that GI values measured in vivo can be significantly different for
cator of the physiologic consequences of high-GI foods. the same foods measured in vitro. Until we know more about the
Although it is clear that GI values are generally reproducible validity of in vitro methods, it is not recommended that they be
from place to place, there are some instances of wide variation used in clinical or epidemiologic research applications or for
for the same food. Rice, for example, shows a large range of GI food labeling purposes because of the potential for large over- or
values, but this variation is due to inherent botanical differences underestimates of true GI values.
in rice from country to country rather than to methodologic dif-
ferences. Differences in the amylose content could explain much
of the variation in the GI values of rice (and other foods) because GUIDE TO THE USE OF THE REVISED TABLE
amylose is digested more slowly than is amylopectin starch (32). The GI values listed in the revised table represent high-quality
GI values for rice cannot be reliably predicted on the basis of the data published in refereed journals or unpublished values gener-
size of the grain (short or long grain) or the type of cooking ated by Sydney University’s Glycemic Index Research Service,
method. Rice is obviously one type of food that needs to be often as a result of contract research by industry. The foods have
tested brand by brand locally. Carrots are another example of a been described as unambiguously as possible by using descriptive
entific basis. There are no GI values given for meat, poultry, fish, 5. Brand-Miller J, Wolever TMS, Colagiuri S, Foster-Powell K. The
avocados, salad vegetables, cheese, or eggs because these foods glucose revolution. New York: Marlowe & Company, 1999.
contain little or no carbohydrate and it would be exceedingly dif- 6. Foster-Powell K, Miller J. International tables of glycemic index.
ficult for people to consume a portion of the foods containing 50 g Am J Clin Nutr 1995;62(suppl):871S–90S.
or even 25 g of available carbohydrate. Even in large amounts, 7. Salmeron J, Ascherio A, Rimm E, et al. Dietary fiber, glycemic load,
and risk of NIDDM in men. Diabetes Care 1997;20:545–50.
these foods when eaten alone are not likely to induce a signifi-
8. Salmeron J, Manson J, Stampfer M, Colditz G, Wing A, Willett W.
cant rise in blood glucose.
Dietary fiber, glycemic load, and risk of non-insulin-dependent dia-
betes mellitus in women. JAMA 1997;277:472–7.
9. Liu S, Willett W, Stampfer M, et al. A prospective study of dietary
GLYCEMIC LOAD glycemic load, carbohydrate intake, and risk of coronary heart dis-
Both the quantity and quality (ie, nature or source) of carbo- ease in US women. Am J Clin Nutr 2000;71:1455–61.
hydrate influence the glycemic response. By definition, the GI 10. Ludwig D. Dietary glycemic index and obesity. J Nutr 2000;130:
compares equal quantities of carbohydrate and provides a meas- 280S–3S.
ure of carbohydrate quality but not quantity. In 1997 the concept 11. Ludwig D, Majzoub J, Al-Zahrani A, Dallal G, Blanco I, Roberts S.
of GL was introduced by researchers at Harvard University to High glycemic index foods, overeating, and obesity. Pediatrics
quantify the overall glycemic effect of a portion of food (7–9). [serial online] 1999;103:e26. Internet: http://www.pediatrics.org/cgi/
Thus, the GL of a typical serving of food is the product of the content/full/103/3/e26 (accessed 9 April 2002).
12. Franceschi S, Dal ML, Augustin L, et al. Dietary glycemic load and
amount of available carbohydrate in that serving and the GI of
colorectal cancer risk. Ann Oncol 2001;12:173–8.
the food. The higher the GL, the greater the expected elevation
13. Augustin L. Dietary glycemic index and glycemic load in breast
in blood glucose and in the insulinogenic effect of the food. The
cancer risk: a case control study. Ann Oncol (in press).
long-term consumption of a diet with a relatively high GL
27. Spieth L, Harnish J, Lenders C, et al. A low-glycemic index diet in 33. Englyst K, Englyst H, Hudson G, Cole T, Cummings J. Rapidly
the treatment of pediatric obesity. Arch Pediatr Adolesc Med available glucose in foods: an in vitro measurement that reflects the
2000;154:947–51. glycemic response. Am J Clin Nutr 1999;69:448–54.
28. Diabetes and Nutrition Study Group of the European Association 34. Pennington JAT. Bowes and Church’s food values of portions com-
for the Study of Diabetes. Nutritional recommendations for individ- monly used. 17th ed. Philadelphia: Lippincott-Raven Publishers,
uals with diabetes mellitus. Metabolism 1988;1:145–9. 1998.
29. Canadian Diabetes Association. Guidelines for the nutritional man- 35. US Department of Agriculture. USDA nutrient database for stan-
agement of diabetes mellitus in the new millennium. A position dard reference, release 14. Version current 1 February 2002. Inter-
statement by the Canadian Diabetes Association. Can J Diabetes net: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl (accessed
Care 2000;23:56–69. 24 April 2002).
30. Perlstein RWJ, Hines C, Milsavljevic M. Dietitians Association of 36. English R, Lewis J. Food for health. A guide to good nutrition with
Australia review paper: glycaemic index in diabetes management. nutrient values for 650 Australian foods. Canberra, Australia: Aus-
Aust J Nutr Diet 1997;54:57–63. tralian Government Publishing Service, 1991.
31. Wolever TMS, Brand-Miller J, Brighenti F, et al. Determination 37. Xyris Software. FoodWorks™ nutrition software. Australian food
of the glycaemic index of foods: interlaboratory study. Br J Nutr composition tables and manufacturers’ data, professional edition,
(in press). version 2. High Gate Hill, Australia: Xyris software, 2001.
32. Brand-Miller JC, Pang E, Bramal L. Rice: a high or low glycemic 38. Crawley H. Food portion sizes. London: Her Majesty’s Stationery
index food? Am J Clin Nutr 1992;56:1034–6. Office, 1988.
TABLE 1
International table of glycemic index (GI) and glycemic load (GL) values: 20021
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Blueberry (Culinar Inc, Canada) 59 84 ± 8 Type 1 and 2, 10 White bread, 3 h 1 57 29 17
Carrot (Culinar Inc, Canada) 62 88 ± 12 Type 1 and 2, 11 White bread, 3 h 1 57 32 20
Chocolate butterscotch, made from 53 ± 5 75 ± 7 Healthy, 10 White bread, 2 h UO4 50 28 15
packet mix (Defiance Milling Co,
Australia)
Corn muffin, low-amylose 102 146 Type 2, 9 Glucose, 3 h6 4 57 29 30
Corn muffin, high-amylose 49 70 Type 2, 9 Glucose, 3 h6 4
Oatmeal, made from mix (Quaker Oats 69 98 ± 15 Type 1 and 2, 9 White bread, 3 h 1 50 35 24
Co of Canada, Peterborough, Canada)
15 Pancakes, prepared from shake mix 67 ± 5 96 Healthy, 10 Glucose, 2 h UO4 80 58 39
(Green’s General Foods, Glendenning,
Australia)
16 Pancakes, buckwheat, gluten-free, made 102 ± 11 146 Healthy, 10 Glucose, 2 h UO4 77 22 22
from packet mix (Orgran Natural Foods,
Carrum Downs, Australia)
17 Pastry 59 ± 6 84 Healthy, 5 Glucose, 2 h 3 57 26 15
85 ± 14 UO4
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
33 Apple juice, pure, clear, unsweetened 44 ± 2 63 Healthy, 10 Glucose, 2 h UO4 250 mL 30 13
(Wild About Fruit, Wandin, Australia)
34 Apple juice, pure, cloudy, unsweetened 37 ± 3 53 Healthy, 10 Glucose, 2 h UO4 250 mL 28 10
(Wild About Fruit, Australia)
35 Apple and cherry juice, pure, 43 ± 3 61 Healthy, 10 Glucose, 2 h UO4 250 mL 33 14
unsweetened (Wild About Fruit, Australia)
36 Carrot juice, freshly made (Sydney, 43 ± 3 61 Healthy, 9 Glucose, 2 h UO4 250 mL 23 10
Australia)6
37 Cranberry juice cocktail (Ocean Spray, 52 ± 3 74 Healthy, 10 Glucose, 2 h UO4 250 mL 31 16
Melbourne, Australia)
38 Cranberry juice cocktail (Ocean Spray 68 ± 3 97 Healthy, 10 Glucose, 2 h UO4 250 mL 36 24
Inc, Lakeville-Middleboro, MA, USA)
39 Cranberry juice drink, Ocean Spray 56 ± 4 80 Healthy, 10 Glucose, 2 h UO4 250 mL 29 16
(Gerber Ltd, Bridgewater, UK)
40 Grapefruit juice, unsweetened (Sunpac, 48 69 ± 5 Type 2, 13 Bread, 3 h 7 250 mL 22 11
Toronto, Canada)
41 Orange juice
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
55 Quik (sweet drink powder)
Quik, chocolate (Nestlé, Sydney, Australia), 53 ± 5 76 ± 8 Healthy, 9 Bread, 2 h UO4 250 mL 7 4
dissolved in water
Quik, chocolate (Nestlé, Australia), 41 ± 4 59 Healthy, 10 Glucose, 2 h UO4 250 mL 11 5
dissolved in 1.5%-fat milk
Quik, strawberry (Nestlé, Australia), 64 ± 8 92 ± 12 Healthy, 9 Bread, 2 h UO4 250 mL 8 5
dissolved in water
Quik, strawberry (Nestlé, Australia), 35 ± 3 50 Healthy, 10 Glucose, 2 h UO4 250 mL 12 4
dissolved in 1.5%-fat milk
BREADS
56 Bagel, white, frozen (Lender’s Bakery, 72 103 ± 5 Type 1 and 2, 13 Bread, 3 h 1 70 35 25
Montreal, Canada)
57 Baguette, white, plain (France) 95 ± 15 136 Type 2, 3 Glucose, 3 h 9 30 15 15
58 French baguette with chocolate spread 72 ± 8 101 Healthy, 14 Glucose, 2 h UO7 70 37 27
(France)
59 French baguette with butter and 62 ± 7 89 Healthy, 14 Glucose, 2 h UO7 70 41 26
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Whole-meal barley flour bread with higher 57 82 Healthy, 11 Whole-meal barley 15 30 19 11
dose sodium propionate8 bread, 2 h
Buckwheat bread
67 Buckwheat bread, 50% dehusked 47 67 ± 10 Healthy, 10 Bread, 2 h 16 30 21 10
buckwheat groats and 50% white-wheat
flour (Sweden)
Fruit bread
68 Bürgen fruit loaf (Tip Top Bakeries, 44 ± 5 63 ± 7 Healthy, 10 Bread, 2 h 17 30 13 6
Australia)
69 Fruit and spice loaf, thick sliced 54 ± 6 77 Healthy, 10 Glucose, 2 h UO4 30 15 8
(Buttercup Bakeries, Moorebank, Australia)
70 Continental fruit loaf, wheat bread with 47 ± 6 67 Healthy, 8 Bread, 2 h 2 30 15 7
dried fruit (Australia)
71 Happiness (cinnamon, raisin, and pecan 63 ± 5 89 ± 7 Healthy, 10 Bread, 2 h UO4 30 14 9
bread) (Natural Ovens, Mannitowoc, WI, USA)
72 Muesli bread, made from packet mix in 54 ± 6 77 ± 9 Healthy, 10 Bread, 2 h UO4 30 12 7
bread making machine (Con Agra Inc, USA)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Cocktail, sliced (Kasselar Food Products, 55 79 ± 3 Type 2, 9 Bread, 3 h 22 30 12 7
Toronto, Canada)
Cocktail, sliced (Kasselar Food Products, 62 88 ± 13 Type 1, 6 Bread, 3 h 22 30 12 8
Canada)
Mean of 6 studies 50 ± 4 71 ± 7 — — — 30 12 6
85 Whole-meal rye bread
Whole-meal rye bread (Canada) 41 58 Type 2, number NS Glucose, time NS 23 — — —
Whole-meal rye bread (Canada) 62 89 ± 6 Type 1 and 2, 14 Bread, 3 h 21 — — —
Whole-meal rye bread (Canada) 63 90 ± 7 Type 2, 9 Bread, 3 h 22 — — —
Whole-meal rye bread (Canada) 66 94 ± 10 Type 1, 6 Bread, 3 h 22 — — —
Mean of 4 studies 58 ± 6 83 ± 8 — — — 30 14 8
Specialty rye breads
86 Blackbread, Riga (Berzin’s Specialty 76 ± 14 109 Healthy, 7 Glucose, 2 h 24 30 13 10
Bakery, Sydney, Australia)
87 Bürgen Dark/Swiss rye
Bürgen Dark/Swiss rye (Tip Top 55 ± 12 79 Healthy, 9 Glucose, 2 h 25 — — —
Bakeries, Australia)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
White flour (Canada) 71 102 ± 5 Type 2, 6 Bread, 3 h 30 30 14 10
Mean of 6 studies 70 ± 0 101 ± 0 — — — 30 14 10
102 White-wheat-flour bread, hard, toasted 73 104 ± 5 Type 2, 17 Glucose, 3 h 31 30 15 11
(Italian)
103 Wonder, enriched white bread (Interstate
Brands Companies, Kansas City, MO, USA)
Wonder, enriched white bread 71 ± 9 101 ± 13 Healthy, 10 Bread, 2 h UO4 — — —
Wonder, enriched white bread 72 ± 4 103 Healthy, 10 Glucose, 2 h UO4 — — —
Wonder, enriched white bread 77 ± 3 110 Healthy, 10 Glucose, 2 h UO4 — — —
Mean of 3 studies 73 ± 2 105 ± 3 — — — 30 14 10
104 White Turkish bread (Turkey) 87 124 Type 2, 52; Glucose, 2 h 32 30 17 15
healthy, 31
White bread with enzyme inhibitors
105 White bread + acarbose (200 mg)
(Mexico)
White bread + acarbose (200 mg) 18 26 ± 13 Type 2, 12 Bread, 3 h 33 30 17 3
(Mexico)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Whole-meal flour (Canada) 71 102 ± 6 Type 2, 6 Bread, 3 h 30 30 12 8
Whole-meal flour (Canada) 72 ± 6 103 Healthy, 10 Glucose, 2 h 3 30 12 8
Whole-meal flour (USA)8 73 104 Type 2, 8 Glucose, 3 h 4 30 14 10
Whole-meal flour (South Africa) 75 ± 9 107 Healthy, 8 Glucose, 2 h 29 30 13 9
Whole-meal flour (Tip Top Bakeries, 77 ± 9 110 Healthy, 8 Glucose, 2 h 39 30 12 9
Australia)
Whole-meal flour (Tip Top Bakeries, 78 ± 16 111 Healthy, 7 Glucose, 2 h 24 30 12 9
Australia)
Whole-meal flour (Kenya) 87 124 ± 40 Type 2, 9 Bread, 2.5 h 40 30 13 11
Mean of 13 studies 71 ± 2 101 ± 3 — — — 30 13 9
117 Whole-meal Turkish bread 49 70 Type 2, 52; Glucose, 2 h 32 30 16 8
healthy, 31
Specialty wheat breads
118 Bürgen Mixed-Grain bread (Australia)
Bürgen Mixed-Grain (Tip Top Bakeries, 34 ± 4 49 Healthy, 10–12 Bread, 2 h 17 — — —
Chatswood, Australia)
Bürgen Mixed-Grain 45 ± 12 64 Healthy, 10 Glucose, 2 h 25 — — —
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
138 Stay Trim, whole-grain bread (Natural 70 ± 10 101 ± 15 Healthy, 10 Bread, 2 h UO 4
30 15 10
Ovens, USA)
139 Sunflower and barley bread, Riga brand 57 ± 6 81 Healthy, 8 Bread, 2 h 13 30 13 7
(Berzin’s Specialty Bakery, Australia)
140 Vogel’s Honey and Oats (Stevns and Co, 55 ± 5 79 Healthy, 8 Bread, 2 h 13 30 14 7
Australia)
141 Vogel’s Roggenbrot (Stevns and Co, 59 ± 5 84 Healthy, 8 Bread, 2 h 13 30 14 8
Australia)
142 Whole-wheat snack bread (Ryvita Co 74 105 ± 8 Type 1 and 2, 11 Bread, 3 h 1 30 22 16
Ltd, Poole, Dorset, UK)
143 100% Whole-grain bread (Natural 51 ± 11 73 ± 15 Healthy, 10 Bread, 2 h UO4 30 13 7
Ovens, USA)
144 White-wheat-flour flatbread (Sweden) 79 113 ± 13 Healthy, 8 Bread, 2 h 14 30 16 13
Unleavened bread
145 Lebanese bread, white (Seda Bakery, 75 ± 9 107 Healthy, 10 Glucose, 2 h UO4 30 16 12
Sydney, Australia)
146 Middle Eastern flatbread 97 ± 29 139 Healthy, 12 Glucose, 2 h 42 30 16 15
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subject Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
165 Coco Pops (cocoa-flavored puffed rice)
Coco Pops (Kellogg’s, Australia) 77 ± 8 110 Healthy, 8 Bread, 2 h 2 — — —
Coco Pops (Kellogg’s, Australia) 77 ± 3 110 Healthy, 10 Glucose, 2 h UO4 — — —
Mean of 2 studies 77 110 — — 30 26 20
166 Corn Bran (Quaker Oats Co of Canada)15 75 107 ± 6 Type 1 and 2, 10 Bread, 3 h 1 30 20 15
167 Corn Chex (Nabisco Brands Ltd, 83 118 ± 11 Type 1 and 2, 9 Bread, 3 h 1 30 25 21
Canada)15
168 Cornflakes
Cornflakes (Kellogg’s, Auckland, New 72 ± 16 103 Healthy, 11 Glucose, 2 h 25 30 25 18
Zealand)
Cornflakes (Kellogg’s, Australia) 77 110 Healthy, 6 Glucose, 2 h 47 30 25 20
Cornflakes (Kellogg’s Inc, Canada) 80 ± 6 114 Healthy, 6 Glucose, 2 h 3 30 26 21
Cornflakes (Kellogg’s Inc, Canada) 86 123 ± 5 Type 2, 7 Bread, 3 h 30 30 26 22
Cornflakes (Kellogg’s, USA)7 92 130 Type 2, 9 Glucose, 3 h 4 30 26 24
Mean of 5 studies 81 ± 3 116 ± 5 — — — 30 26 21
169 Cornflakes, high-fiber (Presidents Choice; 74 105 ± 6 Type 1 and 2, 9 Bread, 3 h 1 30 23 17
Sunfresh Ltd, Toronto, Canada)15
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
194 Life (Quaker Oats Co, Canada) 15
66 94 ± 8 Type 1 and 2, 9 Bread, 3 h 1 30 25 15
195 Mini Wheats, whole wheat (Kellogg’s, 58 ± 8 83 Healthy, 8 Bread, 2 h 13 30 21 12
Australia)
196 Mini Wheats, blackcurrant (Kellogg’s, 72 ± 10 103 Healthy, 10–12 Bread, 2 h 17 30 21 15
Australia)
Muesli — — — — — 30 21 12
197 Muesli, NS (Canada) 66 ± 9 94 Healthy, 6 Glucose, 2 h 3 30 24 17
198 Alpen Muesli (Wheetabix, France) 55 ± 10 77 Healthy, 14 Glucose, 2 h UO7 30 19 10
199 Muesli, gluten-free (Freedom Foods, 39 ± 6 56 Healthy, 9 Glucose, 2 h UO4 30 19 7
Cheltenham, Australia) with 1.5%-fat milk
200 Muesli, Lite (Sanitarium, New Zealand) 54 ± 12 77 Healthy, 10 Glucose, 2 h 25 30 18 10
201 Muesli, Natural (Sanitarium, New 57 ± 9 81 Healthy, 10 Glucose, 2 h 25 30 19 11
Zealand)
202 Muesli, Natural (Sanitarium, Australia) 40 ± 6 57 Healthy, 10 Glucose, 2 h UO4 30 19 8
Mean of 2 studies 49 ± 9 69 ± 12 — — — 30 20 10
203 Muesli, No Name (Sunfresh Ltd, Toronto, 60 85 ± 12 Type 1 and 2, 9 Bread, 3 h 1 30 18 11
Canada)15
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
219 Puffed wheat
Puffed Wheat (Quaker Oats Co, Canada)15 67 96 ± 7 Type 1 and 2, 10 Bread, 3 h 1 30 20 13
Puffed Wheat (Sanitarium, Sydney, 80 ± 11 114 Healthy, 8 Glucose, 2 h 38 30 21 17
Australia)
Mean of 2 studies 74 ± 7 105 ± 9 — — — 30 21 16
220 Raisin Bran (Kellogg’s, USA) 61 ± 5 87 ± 7 Healthy, 10 Bread, 2 h UO4 30 19 12
221 Red River Cereal (Maple Leaf Mills, 49 70 ± 5 Type 1 and 2, 9 Bread, 3 h13 1 30 22 13
Toronto, Canada)
222 Rice Bran, extruded (Rice Growers 19 ± 3 27 Healthy, 8 Bread, 2 h 48 30 14 3
Co-Operative Ltd, Leeton, Australia)
223 Rice Bubbles (puffed rice)
Rice Bubbles (Kellogg’s, Australia)13 81 116 ± 11 Healthy, 7 Bread, 3 h 44 — — —
Rice Bubbles (Kellogg’s, Australia) 85 ± 3 121 Healthy, 10 Glucose, 2 h UO4 — — —
Rice Bubbles (Kellogg’s, Australia) 95 136 Healthy, 6 Glucose, 2 h 47 — — —
Mean of 3 studies 87 ± 4 124 ± 6 — — — 30 26 22
224 Rice Chex (Nabisco Brands Ltd, Canada)15 89 127 ± 5 Type 1 and 2, 11 Bread, 3 h 1 30 26 23
225 Rice Krispies (Kellogg’s Inc, Canada)15 82 117 ± 5 Type 1 and 2, 12 Bread, 3 h 1 30 26 22
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
242 Hi-Bran Weet-Bix with soy and linseed 57 ± 3 81 Healthy, 10 Glucose, 2 h UO4 30 16 9
(Sanitarium, Australia)
243 Honey Goldies (Kellogg’s Australia) 72 ± 3 103 Healthy, 10 Glucose, 2 h UO4 30 21 15
244 Lite-Bix, plain, no added sugar 70 ± 3 97 Healthy, 10 Glucose, 2 h UO4 30 20 14
(Sanitarium, Australia)
245 Oat bran Weet-Bix (Sanitarium, Australia) 57 ± 4 82 Healthy, 10 Glucose, 2 h UO4 30 20 11
246 Sultana Goldies (Kellogg’s Australia) 65 ± 6 93 Healthy, 10 Glucose, 2 h UO4 30 21 13
BREAKFAST CEREAL BARS
247 Crunchy Nut Cornflakes bar (Kellogg’s, 72 ± 6 102 ± 8 Healthy, 10 Bread, 2 h UO4 30 26 19
Australia)
248 Fibre Plus bar (Uncle Toby’s, Australia) 78 ± 9 111 Healthy, 8 Bread, 2 h 13 30 23 18
249 Fruity-Bix bar, fruit and nut, wheat 56 ± 4 80 Healthy, 10 Glucose, 2 h UO4 30 19 10
biscuit cereal with dried fruit and nuts
with yogurt coating (Sanitarium, Australia)
250 Fruity-Bix bar, wild berry, wheat biscuit 51 ± 4 73 Healthy, 10 Glucose, 2 h UO4 30 19 9
cereal with fruit and covered with yogurt
coating (Sanitarium, Australia)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Cornmeal + margarine (McNair Products 69 99 ± 10 Type 1 and 2, 12 Bread, 3 h 1 150 12 9
Co Ltd, Canada)
Mean of 2 studies 69 ± 1 98 ± 1 — — — 150 13 9
265 Sweet corn
Sweet corn, honey and pearl variety 37 ± 12 53 Healthy, 9 Glucose, 2 h 25 150 30 11
(New Zealand)
Sweet corn, on the cob, boiled 20 min 48 69 Healthy, 6 Glucose, 2 h 47 150 30 14
(Australia)
Sweet corn (Canada) 59 ± 11 84 Healthy, 5 Glucose, 2 h 3 150 33 20
Sweet corn (USA) 60 86 Healthy, 16 Bread, 3 h 51 150 33 20
Sweet corn (USA) 60 85 Type 2, 5; IGT, 610 Bread, 3 h 28 150 33 20
Sweet corn (South Africa) 62 ± 5 89 Healthy, 7 Glucose, 2 h 29 150 33 20
Mean of 6 studies 53 ± 4 78 ± 6 — — — 150 32 17
266 Sweet corn, whole kernel, canned, 46 66 Type 2, 20 Bread, 3 h 52 150 28 13
diet-pack, drained, featherweight (USA)
267 Sweet corn, frozen, reheated in microwave
(Green Giant Pillsbury Ltd, Toronto, Canada) 47 67 ± 4 Type 1 and 2, 9 Bread, 3 h 1 150 33 16
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Long grain, boiled 25 min (Surinam) 56 ± 2 80 Type 2, 3 Glucose, 3 h 9 150 43 24
Gem long grain (Dainty Food Inc, Canada) 57 82 Type 1, 6 Bread, 3 h 60 150 40 23
Long grain, boiled 15 min 58 83 ± 5 Type 1, 5; Bread, 3 h 59 150 40 23
type 2, 13
Gem long grain (Dainty Food Inc, 60 86 ± 6 Type 2, 13 Bread, 3 h 22 150 40 24
Canada)
Gem long grain (Dainty Food Inc, 60 86 ± 11 Type 1, 6 Bread, 3 h 22 150 40 24
Canada)
Long grain, white, boiled 7 min (Star 64 ± 3 91 Healthy, 10 Glucose, 2 h UO4 150 40 26
brand; Gouda foods, Concord, Canada)
Mean of 10 studies 56 ± 2 80 ± 3 — — — 150 41 23
Rice, long grain, quick-cooking varieties
278 Long grain, parboiled 10 min cooking 68 ± 6 97 Healthy, 10 Glucose, 2 h UO4 150 37 25
time (Uncle Ben’s; Masterfoods, Belgium)
279 Long grain, parboiled, 20 min cooking 75 ± 7 107 Healthy, 10 Glucose, 2 h UO4 150 37 28
time (Uncle Ben’s; Masterfoods, Belgium)
280 Long grain, white, precooked, 52 ± 5 74 Healthy, 10 Glucose, 2 h UO4 150 37 19
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Doongara, white (Rice Growers Co-op, 64 ± 9 91 Healthy, 8 Bread, 2 h 48 — — —
Australia)
Doongara, white (Rice Growers Co-op, 54 ± 7 75 Healthy, 9 Bread, 2 h 63 — — —
Australia)
Mean of 3 studies 56 ± 4 78 ± 7 — — — 150 39 22
296 Koshikari (Japonica), white, short-grain, 48 ± 8 68 Healthy, 8 Glucose, 3 h 64 150 38 18
boiled 15 min then steamed 10 min (Japan)
297 Basmati
Basmati, white, boiled (Mahatma brand, 58 ± 8 83 Healthy, 9 Bread, 2 h 63 150 38 22
Sydney, Australia)
Precooked basmati rice in pouch, white, 57 ± 4 81 Healthy, 10 Glucose, 2 h UO4 150 41 24
reheated in microwave (Uncle Ben’s
Express; Masterfoods. Kings Lynn,
Norfolk, UK)
Quick-cooking white basmati, cooked 60 ± 5 86 Healthy, 10 Glucose, 2 h UO4 150 38 23
10 min (Uncle Ben’s Superior;
Masterfoods Olen, Belgium)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Long grain, boiled 25 min (Canada) 46 66 ± 4 Type 2, 13 Bread, 3 h 59 150 36 17
Mean of 13 studies 47 ± 3 68 ± 4 — — — 150 36 17
301 Parboiled rice, eaten as part of a 99 141 Type 2, 20 Glucose, 2 h 68 — — —
traditional Indian meal (India)8
302 Parboiled, low-amylose
Bangladeshi rice variety BR2, parboiled 51 73 ± 7 Type 2, 12 Bread, 3 h 61 150 38 19
(12% amylose)
Parboiled, low-amylose, Pelde, Sungold 87 ± 7 124 Healthy, 8 Bread, 2 h 48 150 39 34
(Rice Growers Co-op, Australia)
303 Parboiled, high-amylose
Parboiled, high-amylose (28%), Doongara 50 ± 6 69 Healthy, 8 Bread, 2 h 63 150 39 19
(Rice Growers Co-op, Australia)
Bangladeshi rice variety BR16, parboiled 35 50 ± 7 Type 2, 12 Bread, 3 h 61 150 37 13
(28% amylose)
Bangladeshi rice variety BR16, 32 46 ± 8 Type 2, 9 Bread, 3 h 62 150 38 12
traditionally parboiled (27% amylose)
Bangladeshi rice variety BR16, pressure 27 39 ± 6 Type 2, 9 Bread, 3 h 62 150 41 11
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
COOKIES
Arrowroot
310 Arrowroot (McCormicks’s, Interbare 63 90 ± 4 Type 1 and 2, 13 Bread, 3 h 1 25 20 13
Foods, Toronto, Canada)
311 Arrowroot plus (McCormicks’s, Canada) 62 88 ± 7 Type 1 and 2, 9 Bread, 3 h 1 25 18 11
312 Milk Arrowroot (Arnotts, Sydney, 69 ± 7 99 Healthy, 8 Bread, 2 h 2 25 18 12
Australia)
Mean of 3 studies 65 ± 2 92 ± 3 — — — 25 19 12
313 Barquette Abricot (LU, Ris, Orangis, 71 ± 6 101 Healthy, 11 Glucose, 2 h UO7 40 32 23
France)
314 Bebe Dobre Rano Chocolate (Opavia/LU, 57 ± 9 81 Healthy, 11 Glucose, 2 h UO7,19 50 33 19
Czech Republic)
315 Bebe Dobre Rano Honey and Hazelnuts 51 ± 9 73 Healthy, 11 Glucose, 2 h UO7,19 50 34 17
(Opavia/LU, Czech Republic)
316 Bebe Jemne Susenky (Opavia/LU, Czech 67 ± 11 96 Healthy, 11 Glucose, 2 h UO7,19 25 20 14
Republic)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
336 Petit LU Roussillon (LU, France) 48 ± 4 69 Healthy, 12 Glucose, 2 h UO 20
25 18 9
337 Prince Energie+ (LU, France) 73 ± 5 104 Healthy, 12 Glucose, 2 h UO20 25 17 13
338 Prince fourré chocolat (LU, France)
Prince fourré chocolat (LU, France) 53 ± 5 76 Healthy, 13 Glucose, 2 h UO7 — — —
Prince fourré chocolat (LU, France) 50 ± 5 71 Healthy, 12 Glucose, 2 h UO7 — — —
Mean of 2 studies 52 ± 2 74 — — — 45 30 16
339 Prince Meganana Chocolate (LU, Spain) 49 ± 12 70 Healthy, 11 Glucose, 2 h UO7 50 36 18
340 Prince Petit Déjeuner Vanille (LU, France 45 ± 6 64 Healthy, 12 Glucose, 2 h UO7 50 36 16
and Spain)
341 Rich Tea (Canada) 55 ± 4 79 Healthy, 6 Glucose, 2 h 3 25 19 10
342 Sablé des Flandres (LU, France) 57 ± 10 81 Healthy, 12 Glucose, 2 h UO7 20 15 8
343 Shortbread (Arnotts, Australia) 64 ± 8 91 Healthy, 8 Glucose, 2 h 39 25 16 10
344 Shredded Wheatmeal (Arnotts, Australia) 62 ± 4 89 Healthy, 7 Bread, 2 h 2 25 18 11
345 Snack Right Fruit Slice (97% fat-free) 45 ± 3 64 Healthy, 10 Glucose, 2 h UO4 25 19 9
(Arnott’s, Australia)
346 Thé (LU, France) 41 ± 7 57 Healthy, 12 Glucose, 2 h UO7 20 16 6
110 ± 4
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
DAIRY PRODUCTS AND ALTERNATIVES
Custard
363 No Bake Egg Custard, prepared from 35 ± 2 50 ± 3 Healthy, 10 Glucose, 2 h UO4 100 17 6
powder with whole milk (Nestlé, Australia)
364 Custard, home made from milk, wheat 43 ± 10 61 Healthy, 8 Glucose, 2 h 39 100 17 7
starch, and sugar (Australia)
365 TRIM, reduced-fat custard (Pauls Ltd, 37 ± 4 52 ± 6 Healthy, 10 Bread, 2 h UO4 100 15 6
South Brisbane, Australia)
Mean of 3 studies 38 ± 2 54 ± 3 — — — 100 16 6
366 Ice cream, regular, NS
Ice cream, NS (Canada) 36 ± 8 51 Healthy, 5 Glucose, 2 h 3 — — —
Ice cream (half vanilla, half chocolate) 57 82 ± 40 Healthy, 7 Bread, 2 h 70 — — —
(Italy)
Ice cream, NS (USA) 62 89 Type 2, 7 Glucose, 5 h22 6 — — —
Ice cream, chocolate flavored (USA) 68 ± 15 97 Type 2, 12 Glucose, 3 h 71 — — —
Ice cream (half vanilla, half chocolate) 80 114 ± 31 Type 2, 14 Bread, 2 h 70 — — —
(Italy)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
377 Mousse, reduced-fat, prepared from
commerical mousse mix with water
Butterscotch, 1.9% fat (Nestlé, Australia) 36 ± 4 51 Healthy, 10 Glucose, 2 h UO4 50 10 4
Chocolate, 2% fat (Nestlé, Australia) 31 ± 4 44 ± 6 Healthy, 10 Glucose, 2 h UO4 50 11 3
Hazelnut, 2.4% fat (Nestlé, Australia) 36 ± 4 51 Healthy, 10 Glucose, 2 h UO4 50 10 4
Mango, 1.8% fat (Nestlé, Australia) 33 ± 5 47 Healthy, 10 Glucose, 2 h UO4 50 11 4
Mixed berry, 2.2% fat (Nestlé, Australia) 36 ± 5 51 Healthy, 10 Glucose, 2 h UO4 50 10 4
Strawberry, 2.3% fat (Nestlé, Australia) 32 ± 3 46 Healthy, 10 Glucose, 2 h UO4 50 10 3
Mean of 6 foods 34 ± 1 48 ± 1 — — — 50 10 4
378 Pudding
Instant, chocolate, made from powder 47 ± 4 67 Healthy, 10 Glucose, 2 h UO4 100 16 7
and whole milk (White Wings, Australia)
Instant, vanilla, made from powder and 40 ± 4 57 Healthy, 10 Glucose, 2 h UO4 100 16 6
whole milk (White Wings, Australia)
Mean of 2 foods 44 ± 4 62 ± 5 — — — 100 16 7
379 Yogurt
Yogurt, NS (Canada) 36 ± 4 51 Healthy, 5 Glucose, 2 h 3 200 9 3
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Up and Go, cocoa malt flavor (soy milk, 43 ± 5 61 Healthy, 10 Glucose, 2 h UO 4
250 26 11
rice cereal liquid breakfast) (Sanitarium,
Australia)6
Up and Go, original malt flavor (soy milk, 46 ± 5 66 Healthy, 10 Glucose, 2 h UO4 250 24 11
rice cereal liquid breakfast) (Sanitarium,
Australia)6
Mean of 2 drinks 45 ± 2 64 ± 3 — — — 250 25 11
Xpress, chocolate (soy bean, cereal and 39 ± 2 56 Healthy, 10 Glucose, 2 h UO4 250 34 13
legume extract drink with fructose)
(So Natural Foods, Australia)6
386 Soy yogurt
Soy yogurt, peach and mango, 2% fat, 50 ± 3 71 Healthy, 10 Glucose, 2 h UO4 200 26 13
sugar (So Natural Foods, Australia)6
387 Tofu-based frozen dessert, chocolate 115 ± 14 164 Type 2, 12 Glucose, 3 h 71 50 9 10
with high fructose (24%) corn syrup (USA)
FRUIT AND FRUIT PRODUCTS
388 Apples, raw
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
24
Banana, overripe, yellow flecked with 48 69 Type 2, 7 Glucose, 5 h 77 120 25 12
brown (USA)
Banana, overripe (Denmark) 52 74 ± 9 Type 2, 10 Bread, 4 h 78 120 20 11
Mean of 10 studies 52 ± 4 74 ± 5 — — — 120 24 12
398 Banana, processed fruit fingers, Heinz 61 ± 11 87 Healthy, 10 Glucose, 2 h UO4 30 20 12
Kidz (H J Heinz, Malvern, Australia)
399 Breadfruit (Artocarpus altilis), raw 68 97 Healthy, 7 Potato, 3 h25 79 120 27 18
(Australia)6
400 Cherries, raw, NS (Canada) 22 32 Type 2, number NS Glucose, time NS 23 120 12 3
401 Chico (Zapota zapotilla coville), raw 40 57 Type 2, 10 Bread, 3 h 80 120 29 12
(Philippines)6
402 Cranberry juice
Cranberry juice cocktail (Ocean Spray, 52 ± 3 74 Healthy, 10 Glucose, 2 h UO4 250 mL 31 16
Australia)
Cranberry juice cocktail (Ocean Spray 68 ± 3 97 Healthy, 10 Glucose, 2 h UO4 250 mL 35 24
Inc, USA)
Cranberry juice drink (Ocean Spray; 56 ± 4 80 Healthy, 10 Glucose, 2 h UO4 250 mL 29 16
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subject Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Orange juice, reconstituted from frozen 57 ± 6 81 ± 8 Type 2, 7 Glucose, 5 h 23
6 250 mL 26 15
concentrate (USA)
Mean of 3 studies 52 ± 3 74 ± 4 — — — 250 mL 23 12
417 Paw paw and papaya, raw
Paw paw (Carica papaya) (Australia)6 56 ± 6 80 Healthy, 7 Bread, 2 h 2 120 8 5
Paw paw (papaya), ripe (India)11 60 ± 16 86 Healthy, 12–15 Glucose, 3 h22 65 120 29 17
Papaya (Carica papaya) (Philippines)6 60 86 Type 2, 10 Bread, 3 h 80 120 15 9
Mean of 3 studies 59 ± 1 84 ± 2 — — — 120 17 10
Peaches
418 Peach, raw
Peach, raw (Canada) 28 40 Type 2, number NS Glucose, time NS 23 120 13 4
Peach, raw (Italy) 56 80 ± 3 Type 2, 7 Bread, 3 h 76 120 8 5
Mean of 2 studies 42 ± 14 60 ± 20 — — — 120 11 5
419 Peach, canned in natural juice
Peach, canned in natural juice (Goulburn 30 ± 4 43 Healthy, 8 Bread, 2 h 2 120 11 3
Valley, Ardmona Foods, Mooroopna,
Australia)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
440 Tomato juice, no added sugar (Berri Ltd, 38 ± 4 54 Healthy, 10 Glucose, 2 h UO 4
250 mL 9 4
Australia)6
441 Tropical Fruity Bitz, vitamin and mineral 41 ± 3 58 Healthy, 10 Glucose, 2 h UO4 15 11 5
enriched dried fruit snack (Blackmores
Ltd, Australia)
442 Vitari, wild berry, nondairy, frozen fruit 59 ± 8 85 ± 11 Healthy, 10 Bread, 2 h UO4 100 21 12
dessert (Nestlé, Australia)
443 Watermelon, raw (Australia)6 72 ± 13 103 Healthy, 8 Bread, 2 h 2 120 6 4
444 Wild Berry Fruity Bitz, vitamin- and
mineral-enriched dried fruit snack 35 ± 4 50 Healthy, 10 Glucose, 2 h UO4 15 12 4
(Blackmores Ltd, Australia)
INFANT FORMULA AND WEANING
FOODS
445 Formula
Infasoy, soy-based, milk-free (Wyeth 55 ± 6 78 Healthy, 11 (adults) Glucose, 2 h UO4 100 mL 7 4
Nutritionals, Baulkham Hills, Australia)6
Karicare gold starter formula with omega
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Butter beans, dried, boiled + 10 g sucrose 31 ± 2 44 Type 2, 21; type 1, 8; Glucose, 2 h 82 150 20 6
(South Africa) healthy, 11
Butter beans, dried, boiled + 15 g sucrose 54 ± 4 77 Type 2, 21; type 1, 8; Glucose, 2 h 82 150 20 11
(South Africa) healthy, 11
453 Chickpeas (Garbanzo beans, Bengal
gram), boiled
Chickpeas (Cicer arietinum Linn), dried, 10 14 ± 3 Healthy, 11 Bread, 1h 83 150 30 3
soaked, boiled 35 min (Philippines)
Chickpeas, dried, boiled (Canada) 31 44 ± 8 Type 2, 6 Bread, 3 h 81 150 30 9
Chickpeas (Canada) 33 47 ± 9 Type 2, 7 Bread, 3 h 30 150 30 10
Chickpeas (Canada) 36 ± 5 51 Healthy, 6 Glucose, 2 h 3 150 30 11
Mean of 4 studies 28 ± 6 39 ± 8 — — — 150 30 8
454 Chickpeas, canned in brine (Lancia-Bravo 42 60 ± 7 Type 2, 11 Bread, 3 h 81 150 22 9
Foods Ltd, Toronto, Canada)
455 Chickpeas, curry, canned (Canasia Foods 41 58 ± 7 Type 1 and 2, 7 Bread, 3 h 1 150 16 7
Ltd, Scarborough, Canada)
456 Haricot and navy beans
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
465 Lentils, red
Lentils, red, dried, boiled (Canada) 18 25 Healthy, 3 Bread, 1 h 86 150 18 3
Lentils, red, dried, boiled (Canada) 21 30 ± 4 Type 2, 14 Bread, 3 h 22 150 18 4
Lentils, red, dried, boiled (Canada) 31 44 ± 7 Type 2, 7 Bread, 3 h 30 150 18 6
Lentils, red, dried, boiled (Canada) 32 45 ± 9 Type 1, 11 Bread, 3 h 22 150 18 6
Mean of 4 studies 26 ± 4 36 ± 5 — — — 150 18 5
466 Lima beans, baby, frozen, reheated in 32 46 ± 13 Type 1 and 2, 5 Bread, 3 h 1 150 30 10
microwave oven (York, Canada Packers,
Toronto, Canada)
467 Marrowfat peas
Marrowfat peas, dried, boiled (USA) 31 44 Type 2, number NS Glucose, time NS 4 — — —
Marrowfat peas, dried, boiled (Canada) 47 ± 3 68 Healthy, 6 Glucose, 2 h 3 — — —
Mean of 2 studies 39 ± 8 56 ± 12 — — — 150 19 7
468 Mung beans
Mung bean (Phaseolus areus Roxb.), 31 44 ± 6 Healthy, 11 Bread, 1 h 83 150 17 5
soaked, boiled 20 min (Philippines)
Mung bean, fried (Australia) 53 ± 8 76 ± 11 Healthy, 10 Bread, 2 h UO4 — — —
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
480 Pure-protein cookies
Choc-chip cookie dough6 25 ± 3 36 Healthy, 10 Glucose, 2 h UO4 55 11 3
Coconut6 42 ± 5 60 Healthy, 10 Glucose, 2 h UO4 55 9 4
Peanut butter6 37 ± 7 53 Healthy, 10 Glucose, 2 h UO4 55 9 3
481 Ultra pure-protein shakes
Cappuccino6 47 ± 6 67 Healthy, 10 Glucose, 2 h UO4 250 mL 1 1
Frosty chocolate6 37 ± 6 53 Healthy, 10 Glucose, 2 h UO4 250 mL 3 1
Strawberry shortcake6 42 ± 4 60 Healthy, 10 Glucose, 2 h UO4 250 mL 1 1
Vanilla ice cream6 32 ± 5 46 Healthy, 10 Glucose, 2 h UO4 250 mL 3 1
MIXED MEALS AND CONVENIENCE
FOODS
482 Chicken nuggets, frozen, reheated in 46 ± 4 66 Healthy, 10 Glucose, 2 h UO4 100 16 7
microwave oven 5 min (Savings, Grocery
Holdings, Tooronga, Australia)
483 Fish fingers (Canada) 38 ± 6 54 Healthy, 5 Glucose, 2 h 3 100 19 7
484 Greek lentil stew with a bread roll, 40 ± 5 57 Healthy, 8 Glucose, 2 h 87 360 37 15
homemade (Australia)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
498 White bread with skim milk cheese 55 79 ± 10 Type 2, 6 Bread, 3 h 84 100 47 26
(Canada)
499 White bread with butter and skim milk 62 89 ± 9 Type 2, 5 Bread, 3 h 84 100 38 23
cheese (Canada)
500 White and whole-meal wheat bread with 51 73 ± 6 Type 1, 6 Bread, 3 h 84 100 44 23
peanut butter (Canada)
White and whole-meal wheat bread with 67 95 ± 9 Type 1, 6 Bread, 3 h 84 100 44 30
peanut butter (Canada)
Mean of 2 studies 59 ± 8 84 ± 11 — — — 100 44 26
NUTRITIONAL-SUPPORT PRODUCTS
501 Choicedm, vanilla (Mead Johnson 23 ± 4 33 Healthy, 7–10 Bread, 2 h 8 237 mL 24 6
Nutritionals, Evansville, IN, US)
502 Enercal Plus, made from powder 61 ± 13 87 Healthy, 12 Glucose, 5 h27 90 237 mL 40 19
(Wyeth-Ayerst International Inc, Madison,
NJ, US)
503 Ensure (Abbott Australasia, Kurnell, 50 ± 8 71 Healthy, 7–10 Bread, 2 h 8 237 mL 40 19
Australia)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
524 Instant noodles
Instant two-minute noodles, Maggi 46 ± 5 66 Healthy, 8 Bread, 2 h 13 — — —
(Nestlé, Australia)
Instant two-minute noodles, Maggi 48 ± 8 69 Healthy, 15 Glucose, 2 h 25 — — —
(Nestlé, New Zealand)
Instant noodles (Mr Noodle, Vancouver, 47 67 ± 8 Type 1 and 2, 10 Bread, 3 h 1 — — —
Canada)
Mean of 3 studies 47 ± 1 67 ± 2 — — — 180 40 19
525 Linguine
Thick, durum wheat, white, fresh (Sweden) 43 62 ± 11 Healthy, 10 Bread, 1.5 h 19 180 48 21
Thick, fresh, durum wheat flour, 0.6% 48 68 ± 13 Healthy, 9 Bread, 2 h 92 180 48 23
(by wt) monoglycerides, boiled 8 min
(Sweden)
Mean of 2 studies 46 ± 3 65 ± 3 — — — 180 48 22
Thin, durum wheat (Sweden) 49 70 ± 9 Healthy, 10 Bread, 1.5 h 19 180 48 23
Thin, fresh, durum wheat flour, 0.6% 61 87 ± 13 Healthy, 9 Bread, 2 h 92 180 48 29
(by wt) monoglycerides, boiled 3 min
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Boiled 5 min (Canada) 34 49 ± 7 Type 2, 11 Bread, 3 h 22 180 48 16
Boiled 5 min (Canada) 40 57 ± 8 Type 1, 6 Bread, 3 h 93 180 48 19
Boiled 5 min (Middle East) 44 63 ± 9 Type 1, 7 Bread, 3 h 22 180 48 21
Mean of 4 studies 38 ± 3 54 ± 4 — — — 180 48 18
533 Spaghetti, white or type NS, boiled
10–15 min
White, durum wheat, boiled 10 min in 58 83 ± 16 Healthy, 8 Bread, 2.8 h 37 180 48 28
salty water (Barilla, Parma, Italy)12
White, durum wheat flour, boiled 12 min 47 67 ± 10 Healthy, 10 Bread, 2 h 19 180 48 23
(Starhushålls; Kungsörnen AB, Järna,
Sweden)
White, durum wheat flour, 0.6% (by wt) 53 76 ± 12 Healthy, 9 Bread, 2 h 92 180 48 25
monoglycerides, boiled 12 min (Sweden)
Boiled 15 min (Lancia-Bravo Foods Ltd, 32 46 ± 5 Type 1 and 2, 13 Bread, 3 h 93 180 48 15
Canada)
Boiled 15 min (Lancia-Bravo Foods Ltd, 36 52 ± 7 Type 2, 7 Bread, 3 h 22 180 48 17
Canada)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
SNACK FOODS AND CONFECTIONERY
544 Burger Rings, barbeque-flavored (Smith’s 90 ± 16 129 Healthy, 10 Glucose, 2 h UO4 50 31 28
Snack Food Co, Chatswood, Australia)
545 Chocolate, milk, plain
Chocolate, milk, plain with sucrose (Belgium)6 34 ± 5 49 Healthy, 8 Glucose, 3 h 96 50 22 7
Chocolate, milk (Cadbury’s 49 ± 6 70 Healthy, 8 Bread, 2 h 2 50 30 14
Confectionery, Ringwood, Australia)
Chocolate, milk (Dove; Mars 45 ± 8 64 Healthy, 10–12 Bread, 2 h 17 50 30 13
Confectionery, Ballarat, Australia)
Chocolate, milk (Nestlé, Sydney, Australia) 42 ± 8 60 Healthy, 10 Glucose, 2 h UO4 50 31 13
Mean of 4 studies 43 ± 3 61 ± 4 — — — 50 28 12
Chocolate, milk, plain, low-sugar with 35 ± 16 50 Healthy, 8 Glucose, 3 h 96 50 22 8
maltitol (Belgium)6
546 Chocolate, white (Milky Bar; Nestlé, 44 ± 6 63 Healthy, 10 Glucose, 2 h UO4 50 29 13
Australia)
547 Corn chips
42 ± 4 60 ± 5 UO4
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
556 Nougat, Jijona (La Fama, Spain) 32 46 Healthy, 7 Bread, 2 h 97 30 12 4
557 Nutella, chocolate hazelnut spread 33 ± 4 47 Healthy, 10–12 Bread, 2 h 17 20 12 4
(Ferrero Australia, Milson’s Point,
Australia)
Nuts
558 Cashew nuts, salted (Coles Supermarkets, 22 ± 5 31 Healthy, 10 Glucose, 2 h UO4 50 13 3
Australia)6
559 Peanuts
Peanuts, crushed (South Africa)6 7±4 10 Healthy, 6 Glucose, 2 h 29 50 4 0
Peanuts (Canada)6 13 ± 6 19 Healthy, 5 Glucose, 2 h 3 50 7 1
Peanuts (Mexico)6 23 33 ± 17 Healthy, 21; Bread, 3 h 98 50 7 2
type 2, 27
Mean of 3 studies 14 ± 8 21 ± 12 — — — 50 6 1
560 Popcorn
Popcorn, plain, cooked in microwave 55 ± 7 79 Healthy, 8 Bread, 2 h 13 20 11 6
oven (Green’s Foods, Australia)
Popcorn, plain, cooked in microwave 89 127 Healthy, 12 Bread, 2 h UO4 20 11 10
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
574 Minestrone, Traditional, Country Ladle 39 ± 3 56 Healthy, 10 Glucose, 2 h UO 4
250 mL 18 7
(Campbell’s Soups, Homebush, Australia)6
575 Noodle soup (traditional Turkish soup 1 1 Healthy, 31; Glucose, 2 h 32 250 mL 9 0
with stock and noodles) type 2, 52
576 Split pea (Wil-Pak Foods, USA) 60 86 ± 12 Type 1 and 2, 5 Bread, 3 h 1 250 mL 27 16
577 Tarhana soup (traditional Turkish soup 20 29 Healthy, 31; Glucose, 2 h 32
with wheat flour, yogurt, tomato, and peppers) type 2, 52
578 Tomato soup (Canada) 38 ± 9 54 Healthy, 5 Glucose, 2 h 3 250 mL 17 6
SUGARS AND SUGAR ALCOHOLS
579 Blue agave cactus nectar, high-fructose
Organic agave cactus nectar, light, 90% 11 ± 1 16 ± 1 Healthy, 9 Bread, 2 h UO4 10 8 1
fructose (Western Commerce Corp, City
of Industry, CA, USA)6
Organic agave cactus nectar, light, 97% 10 ± 1 14 ± 1 Healthy, 9 Bread, 2 h UO4 10 8 1
fructose (Western Commerce Corp, USA)6
580 Fructose
25-g portion (Sweeten Less, Maximum 11 16 ± 5 Healthy, 8 Bread, 2 h 100 — — —
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
7 12
100 g Glucose + 20 g acacia gum 85 121 Healthy, 12 Glucose, 2.5 h 103 10 10 9
585 Glucose consumed with a mixed meal
30 g glucose with 150 g grilled beefburger, 55 79 Type 2, 16 Glucose, 3 h14 53 — — —
30 g cheese, and 10 g butter (total meal (sulfonylureas
contained 50 g carbohydrate) (France) not taken)
30 g glucose with 150 g grilled beefburger, 57 81 Type 2, 14 Glucose, 3 h14 53 — — —
30 g cheese, and 10 g butter (total meal (sulfonylureas
contained 50 g carbohydrate) (France) taken)
Mean of 2 groups of subjects 56 ± 1 80 ± 1 — — — 250 35 20
586 Honey
Locust honey (Romania)6 32 46 Type 2, 32 Glucose, 2 h 104 25 21 7
Yellow box, 46% fructose (Australia)6 35 ± 4 50 Healthy, 10 Glucose, 2 h UO4 25 18 6
Stringy bark, 52% fructose (Australia)6 44 ± 4 63 Healthy, 9 Glucose, 2 h UO4 25 21 9
Red gum, 35% fructose (Australia)6 46 ± 3 66 Healthy, 9 Glucose, 2 h UO4 25 18 8
Iron bark, 34% fructose (Australia)6 48 ± 3 69 Healthy, 10 Glucose, 2 h UO4 25 15 7
Yapunya, 42% fructose (Australia)6 52 ± 5 74 Healthy, 9 Glucose, 2 h UO4 25 17 9
Pure (Capilano Honey Ltd, Richlands, 58 ± 6 83 Healthy, 8 Bread, 2 h UO4 25 21 12
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
25 g Malbit CR (87% maltitol) 30 ± 12 43 Healthy, 8 Glucose, 3 h 96 10 10 3
25 g Maltidex 100 (>72% maltitol) 44 ± 11 63 Healthy, 8 Glucose, 3 h 96 10 10 4
25 g Malbit CH (99% maltitol) 73 ± 29 104 Healthy, 8 Glucose, 3 h 96 10 10 7
25 g Maltidex 200 (50% maltitol) 89 ± 28 127 Healthy, 8 Glucose, 3 h 96 10 10 9
593 Xylitol (Danisco Sweeteners, UK)30
25 g Xylitol 7±7 10 Healthy, 8 Glucose, 3 h 105 — — —
25 g Xylitol C 8±2 12 Healthy, 10 Glucose, 2 h UO4 — —
Mean of 2 studies 8±1 11 ± 1 — — — 10 10 1
VEGETABLES
594 Broad beans (Canada)6 79 ± 16 113 Healthy, 6 Glucose, 2 h 3 80 11 9
595 Green peas
Pea, frozen, boiled (Canada)6 39 55 Type 2, number NS Glucose, time NS 20 80 7 3
Pea, frozen, boiled (Canada)6 51 ± 6 73 Healthy, 6 Glucose, 2 h 3 80 7 4
Pea, green (Pisum sativum) (India)11 54 ± 14 77 Healthy, 12–15 Glucose, 3 h22 65 80 7 4
Mean of 3 studies 48 ± 5 68 ± 7 — — — 80 7 3
596 Pumpkin (South Africa) 75 ± 9 107 Healthy, 6 Glucose, 2 h 29 80 4 3
597 Sweet corn
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Pontiac, peeled, boiled 35 min (Australia) 88 ± 9 125 ± 13 Healthy, 10 Bread, 2 h 107 150 18 16
Prince Edward Island, peeled, cubed, 63 90 ± 7 Type 1 and 2, 12 Bread, 3 h 1 150 18 11
boiled in salted water 15 min (Canada)
Sebago, peeled, boiled 35 min (Australia) 87 ± 7 124 ± 10 Healthy, 10 Bread, 2 h 107 150 17 14
605 Boiled or cooked, white or type NS
Type NS (Kenya, Africa) 24 34 ± 9 Type 2, 14 Bread, 2.5 h 40 150 28 7
White, cooked (Romania)6 41 59 Type 2, 30 Glucose, 2 h 104 150 30 12
White, boiled (Canada) 54 77 ± 8 Diabetic NS, 7 Bread, time NS 106 150 27 15
Type NS, boiled (Australia) 56 80 ± 9 Type 2, 6 Bread, 3 h 108 150 19 11
Type NS, boiled in salted water (India) 76 108 Healthy, 9 Bread, 3 h 57 150 34 26
Mean of 5 studies 50 ± 9 72 ± 12 — — — 150 28 14
Type NS, boiled in salted water, 23 33 Healthy, 9 Bread, 3 h 57 150 34 8
refrigerated, reheated (India)
606 Canned potatoes
Prince Edward Island, canned, heated in 61 87 ± 8 Type 1 and 2, 9 Bread, 3 h 1 150 18 11
microwave (Avon; Cobi Foods Inc, Port
Williams, Canada)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
613 Sweet potato
Sweet potato (Ipomoea batatas) (Australia) 44 63 Healthy, 7 Potato, 3 h25 79 150 25 11
Sweet potato, NS (Canada) 48 ± 6 69 Healthy, 5 Glucose, 2 h 3 150 34 16
Sweet potato, peeled, cubed, boiled in 59 84 ± 5 Type 1 and 2, 13 Bread, 3 h 1 150 30 18
salted water 15 min (Canada)
Sweet potato, kumara (New Zealand) 77 ± 12 110 Healthy, 9 Glucose, 2 h 25 150 25 19
Sweet potato, kumara (New Zealand) 78 ± 6 111 Type 2, 14 Glucose, 2 h 25 150 25 20
Mean of 5 studies 61 ± 7 87 ± 10 — — — 150 28 17
614 Swede
Swede (rutabaga) (Canada)6 72 ± 8 103 Healthy, 5 Glucose, 2 h 3 150 10 7
615 Tapioca
Tapioca boiled with milk (General Mills 81 115 ± 9 Type 1 and 2, 10 Bread, 3 h 1 250 18 14
Canada Inc, Etobicoke, Canada)
Tapioca (Manihot utilissima), steamed 70 ± 10 100 Healthy, 12–15 Glucose, 3 h22 65 250 18 12
1 h (India)11
616 Taro
Taro (Colocasia esculenta) peeled, boiled 54 77 Healthy, 7 Potato, 3 h25 79 — — —
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
633 Stuffed grapevine leaves (rice and lamb 30 ± 11 43 Healthy, 12 Glucose, 2 h 42 100 15 5
stuffing with tomato sauce)
634 Tarhana soup (wheat flour, yogurt, 20 29 Type 2, 52; Glucose, 2 h 32 — — —
tomato, and green pepper) healthy, 31
635 Turkish bread, white-wheat flour 87 124 Type 2, 52; Glucose, 2 h 32 30 17 15
healthy, 31
636 Turkish bread, whole wheat 49 70 Type 2, 52; Glucose, 2 h 32 30 16 8
healthy, 31
637 Turkish noodle soup 1 1 Type 2, 52; Glucose, 2 h 32 250 mL 9 0
healthy, 31
Asian
638 Broken rice, white, cooked in rice cooker 86 ± 10 123 Healthy, 12 Glucose, 2 h 73 150 43 37
(Lion Foods, Thailand)
639 Butter rice, warm white rice and butter 79 113 Healthy, 10 Rice, 2 h26 89 150 51 40
(Japan)
640 Curry rice (Japan) 67 96 Healthy, 10 Rice, 2 h26 89 150 61 41
641 Curry rice with cheese (Japan) 55 79 Healthy, 10 Rice, 2 h26 89 150 49 27
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
662 Udon noodles
Udon noodles, fresh, reheated (Fantastic, 62 ± 8 89 Healthy, 10 Glucose, 2 h UO4 180 48 30
Windsor Gardens, Australia)6
Udon noodles, instant, with sauce and 48 69 Healthy, 9 Rice, 2 h26 89 180 47 23
fried bean curd (Nishin Shokuhin, Japan)
Mean of 2 studies 55 ± 7 79 ± 10 — — — 180 48 26
663 White rice, dried sea algae and milk
White rice, dried sea algae and milk, 57 81 Healthy, 7 Rice, 2 h26 89 — — —
eaten together (Japan)
White rice, dried sea algae and milk 56 80 Healthy, 9 Rice, 2 h26 89 — — —
(milk eaten before rice) (Japan)
White rice, dried sea algae and milk 55 79 Healthy, 9 Rice, 2 h26 89 — — —
(milk eaten after rice) (Japan)
Mean of 3 types 56 ± 1 80 ± 1 — — — 300 47 26
664 White rice with dried fish strip (okaka) 79 113 Healthy, 6 Rice, 2 h26 89 150 50 40
(Japan)
665 White rice with fermented soybean 56 80 Healthy, 10 Rice, 2 h26 89 150 43 24
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Barley (Hordeum vulgare) 37 53 Type 2, 6 Bread, 3 h 50 — — —
Mean of 2 groups of subjects 43 ± 6 61 ± 8 — — — 150 37 16
678 Bengal gram dhal, chickpea 11 16 Healthy, 6 Glucose, 2 h 54 150 36 4
679 Black gram (Phaseolus mungo), soaked
12 h, stored moist 24 h, steamed 1 h11 43 ± 10 61 Healthy, 12–15 Glucose, 3 h22 65 150 18 8
Chapatti
680 Chapatti, amaranth-wheat (25:75) 66 ± 10 94 Type 2, 6 Glucose, 3 h22 43 60 30 20
composite flour, served with bottle gourd
and tomato curry
681 Chapatti, amaranth-wheat (50:50) 76 ± 20 108 Type 2, 6 Glucose, 3 h22 43 60 30 23
composite flour, served with bottle gourd
and tomato curry
682 Chapatti, baisen 27 39 Type 2, 11 Wheat chapatti, 3 h17 56 — — —
683 Chapatti, bajra 67 96 Type 2, 14 Bread, 3 h 50 — — —
Chapatti, bajra 49 70 Healthy, 18 Bread, 3 h 50 — — —
Mean of 2 groups of subjects 58 ± 9 83 ± 13 — — — — — —
684 Chapatti, barley
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
695 Green gram (Phaseolus aureus), soaked 38 ± 14 54 Healthy, 12–15 Glucose, 3 h 22
65 150 17 6
12 h, stored moist 24 h, steamed 1 h11
696 Green gram, whole with varagu 57 ± 6 81 Type 2, 6 Glucose, 2 h 110 80 50 29
(Paspalum scorbiculatum), pressure cooked (dry)
697 Green gram dhal with varagu (Paspalum 78 ± 12 111 Type 2, 6 Glucose, 2 h 110 78 50 39
scorbiculatum), pressure cooked (dry)
698 Horse gram (Dolichos biflorus) soaked 51 ± 11 73 Healthy, 12–15 Glucose, 3 h22 65 150 29 15
12 h, stored moist 24 h, steamed 1 h11
699 Idli
Idli (parboiled and raw rice + black dhal, 77 ± 2 110 Type 2, 10 Glucose, 2 h 112 250 52 40
soaked, ground, fermented, and steamed)
with chutney
Idli (parboiled and raw rice + black dhal, 60 ± 2 86 Healthy, 11 Glucose, 2 h 112 250 52 31
soaked, ground, fermented, and steamed)
with chutney
Mean of 2 groups of subjects 69 ± 9 98 ± 12 — — — 250 52 36
700 Jowar, roasted bread made from Jowar 77 ± 8 110 Type 2, 6 Glucose, 2 h 110 70 50 39
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
Semolina (Triticum aestivum) with fermented 62 ± 20 89 Type 2, 30 Glucose, 2 h 32
69 71 50 31
green gram dhal (Phaseolus aureus) (dry)
Semolina (Triticum aestivum) with 54 ± 7 77 Type 2, 30 Glucose, 2 h32 69 71 50 27
fermented bengal gram dhal (Cicer arietum) (dry)
710 Tapioca (Manihot utilissima), steamed 1 h11 70 ± 10 100 Healthy, 12–15 Glucose, 3 h22 65 250 18 12
711 Varagu (Paspalum scorbiculatum), 68 ± 8 97 Type 2, 6 Glucose, 2 h 110 76 50 34
pressure cooked 15 lb 12–15 min (dry)
712 Upittu
Upittu (roasted semolina and onions, 67 ± 3 96 Type 2, 12 Glucose, 2 h 112 — — —
cooked in water)
Upittu (roasted semolina and onions, 69 ± 4 99 Healthy, 11 Glucose, 2 h 112 — — —
cooked in water)
Mean of 2 groups of subjects 68 ± 1 98 ± 2 — — — 150 42 28
713 Uppuma kedgeree
Uppuma kedgeree (millet, legumes, 18 ± 3 25 Healthy, 5 Glucose, 2 h 114 — — —
fenugreek seeds; roasted and cooked in
water)
TABLE 1 (Continued)
GI2 GI2 Available GL3
(Glucose (Bread Subjects Reference food and Refer- Serving carbo- (per
Food number and item = 100) = 100) (Type and number) time period ence size hydrate serving)
g g/serving
728 Melawach + 15 g maize cob fiber 59 ± 10 84 Type 2, 9 Glucose, 3 h 14
115 130 53 31
(insoluble)
729 Melawach + 15 g lupin (Lupinus albus) 72 ± 10 103 Type 2, 10 Glucose, 3 h14 115 130 53 38
fiber
Pima Indian
730 Acorns, stewed with venison (Quercus 16 ± 1 23 Healthy, 8 Glucose, 2 h 116 100 6 1
emoryi)6
731 Cactus jam (Stenocereus thurberi) 91 130 ± 19 Healthy, 8 Bread, 2 h 117 30 20 18
732 Corn hominy (Zea mays)6 40 ± 5 57 Healthy, 8 Glucose, 2 h 116 150 30 12
733 Fruit Leather (Stenocereus thurberi) 70 100 ± 19 Healthy, 8 Bread, 2 h 117 30 24 17
734 Lima beans broth (Phaseolus lunatus)6 36 ± 3 51 Healthy, 8 Glucose, 2 h 116 250 mL 32 12
735 Mesquite cakes (Prosopis velutina)6 25 ± 3 36 Healthy, 4 Glucose, 2 h 116 60 4 1
736 Tortilla (Zea mays and Olneya tesota) 38 54 ± 9 Healthy, 8 Bread, 2 h 117 60 25 9
737 White teparies broth (Phaseolus 31 ± 3 44 Healthy, 8 Glucose, 2 h 116 250 mL 32 10
acutifolius)6
738 Yellow teparies broth (Phaseolus 29 ± 3 41 Healthy, 8 Glucose, 2 h 116 250 mL 26 8
acutifolius)6
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