Glycemic Index for Light rye (Silverstein’s Bakery, Toronto, Canada)

Last Update - 3rd September

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Glycemic Index and Glycemic Load Food Light rye (Silverstein’s Bakery, Toronto, Canada) Category Breads Glycemic Index 68 (medium) Glycemic Load 9.52 (low) Available carbohydrate 14 (g) Serving size 30 (g)

Serving Size    goz

Below is a list of other foods in the category Breads with a GI 68 with a GI similar to Light rye (Silverstein’s Bakery, Toronto, Canada)

Breads - GI and GL List 50% cracked wheat kernel (Canada), GI and GL Glycemic Index = 58 (medium) Glycemic Load = 39 (high) for a typical serving size of 30g Glycemic Load per 100g = 12 (medium) Availabe carbohydrate per 100g = 20 g Rye bread, whole-meal, Mean of 4 studies, GI and GL Glycemic Index = 58 ± 6 (medium) Glycemic Load = 27 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 14 g White bread with butter (Canada), GI and GL Glycemic Index = 59 (medium) Glycemic Load = 28 (high) for a typical serving size of 100g Glycemic Load per 100g = 28 (high) Availabe carbohydrate per 100g = 48 g Whole-meal barley flour bread with calcium lactate, GI and GL Glycemic Index = 59 (medium) Glycemic Load = 39 (high) for a typical serving size of 30g Glycemic Load per 100g = 12 (medium) Availabe carbohydrate per 100g = 20 g Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia), GI and GL Glycemic Index = 59 ± 5 (medium) Glycemic Load = 28 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 14 g White and whole-meal wheat bread with peanut butter, Mean of 2 studies, GI and GL Glycemic Index = 59 ± 8 (medium) Glycemic Load = 26 (high) for a typical serving size of 100g Glycemic Load per 100g = 26 (high) Availabe carbohydrate per 100g = 44 g Hamburger bun (Loblaw’s, Canada), GI and GL Glycemic Index = 61 (medium) Glycemic Load = 31 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 15 g Rice bread, high-amylose Doongara rice (Pav’s Allergy Bakery, Australia), GI and GL Glycemic Index = 61 ± 9 (medium) Glycemic Load = 24 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 12 g White bread with butter and skim milk cheese (Canada), GI and GL Glycemic Index = 62 (medium) Glycemic Load = 24 (high) for a typical serving size of 100g Glycemic Load per 100g = 24 (high) Availabe carbohydrate per 100g = 38 g Rye bread, whole-meal (Canada), GI and GL Glycemic Index = 62 (medium) Glycemic Load = NA Rye bread, cocktail, sliced (Kasselar Food Products, Canada), GI and GL Glycemic Index = 62 (medium) Glycemic Load = 25 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 12 g French baguette with butter and strawberry jam (France), GI and GL Glycemic Index = 62 ± 7 (medium) Glycemic Load = 36 (high) for a typical serving size of 70g Glycemic Load per 100g = 25 (high) Availabe carbohydrate per 100g = 41 g Whole-meal spelt wheat bread (Slovenia), GI and GL Glycemic Index = 63 (medium) Glycemic Load = 40 (high) for a typical serving size of 30g Glycemic Load per 100g = 12 (medium) Availabe carbohydrate per 100g = 19 g Rye bread, whole-meal (Canada), GI and GL Glycemic Index = 63 (medium) Glycemic Load = NA Pain au lait (Pasquier, France), GI and GL Glycemic Index = 63 ± 10 (medium) Glycemic Load = 34 (high) for a typical serving size of 60g Glycemic Load per 100g = 20 (high) Availabe carbohydrate per 100g = 32 g Happiness (cinnamon, raisin, and pecan bread) (Natural Ovens, Mannitowoc, WI, USA), GI and GL Glycemic Index = 63 ± 5 (medium) Glycemic Load = 29 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 14 g Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL Glycemic Index = 64 (medium) Glycemic Load = 26 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 12 g Whole-meal barley flour bread with sodium propionate, GI and GL Glycemic Index = 65 (medium) Glycemic Load = 43 (high) for a typical serving size of 30g Glycemic Load per 100g = 13 (medium) Availabe carbohydrate per 100g = 20 g Coarse oat-kernel bread, 80% intact oat kernels and 20% white-wheat flour (Sweden), GI and GL Glycemic Index = 65 (medium) Glycemic Load = 41 (high) for a typical serving size of 30g Glycemic Load per 100g = 12 (medium) Availabe carbohydrate per 100g = 19 g White bread + 15 g psyllium fiber (Plantago psyllium) (Mexico), GI and GL Glycemic Index = 65 (medium) Glycemic Load = 37 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 17 g Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL Glycemic Index = 65 (medium) Glycemic Load = 26 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 12 g Bürgen Dark/Swiss rye, Mean of 2 studies, GI and GL Glycemic Index = 65 ± 10 (medium) Glycemic Load = 22 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 10 g Whole-meal barley flour bread with lactic acid, GI and GL Glycemic Index = 66 (medium) Glycemic Load = 42 (high) for a typical serving size of 30g Glycemic Load per 100g = 13 (medium) Availabe carbohydrate per 100g = 19 g Rye bread, whole-meal (Canada), GI and GL Glycemic Index = 66 (medium) Glycemic Load = NA Unleavened bread, Amaranth:wheat (25:75) composite flour flatbread (India), GI and GL Glycemic Index = 66 ± 10 (medium) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 15 g Unleavened bread, Wheat-flour flatbread (India), GI and GL Glycemic Index = 66 ± 9 (medium) Glycemic Load = 35 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 16 g White, high-fiber (Dempster’s Corporate Foods Ltd, Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = NA Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = 27 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 12 g 100% barley flour bread(Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = 29 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 13 g Scalded spelt wheat-kernel bread (Slovenia), GI and GL Glycemic Index = 67 (medium) Glycemic Load = 49 (high) for a typical serving size of 30g Glycemic Load per 100g = 15 (medium) Availabe carbohydrate per 100g = 22 g Whole-meal barley flour (80%) bread (20% white-wheat flour) (Sweden), GI and GL Glycemic Index = 67 (medium) Glycemic Load = 45 (high) for a typical serving size of 30g Glycemic Load per 100g = 13 (medium) Availabe carbohydrate per 100g = 20 g Klosterbrot whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = 29 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 13 g Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = 27 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 12 g White and whole-meal wheat bread with peanut butter (Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = 29 (high) for a typical serving size of 100g Glycemic Load per 100g = 29 (high) Availabe carbohydrate per 100g = 44 g Light rye (Silverstein’s Bakery, Toronto, Canada), GI and GL Glycemic Index = 68 (medium) Glycemic Load = 32 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g White, high-fiber, Mean of 2 studies, GI and GL Glycemic Index = 68 ± 1 (medium) Glycemic Load = 29 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 13 g White, high-fiber (Weston’s Bakery, Toronto, Canada), GI and GL Glycemic Index = 69 (medium) Glycemic Load = NA Unsliced (gluten-free wheat starch, soya bran) (UK), GI and GL Glycemic Index = 69 (medium) Glycemic Load = 30 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 13 g Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL Glycemic Index = 69 (medium) Glycemic Load = 28 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 12 g White-wheat-flour bread, (Canada), GI and GL Glycemic Index = 69 ± 5 (medium) Glycemic Load = 32 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g Melba toast, Old London (Best Foods Canada Inc, Etobicoke, Canada), GI and GL Glycemic Index = 70 (high) Glycemic Load = 54 (high) for a typical serving size of 30g Glycemic Load per 100g = 16 (medium) Availabe carbohydrate per 100g = 23 g White-wheat-flour bread, (USA), GI and GL Glycemic Index = 70 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g White-wheat-flour bread, (Sunblest; Tip Top Bakeries, Australia), GI and GL Glycemic Index = 70 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g Whole-meal barley flour bread (used as reference for the 5 breads below), GI and GL Glycemic Index = 70 (high) Glycemic Load = 47 (high) for a typical serving size of 30g Glycemic Load per 100g = 14 (medium) Availabe carbohydrate per 100g = 20 g White-wheat-flour bread, Mean of 6 studies, GI and GL Glycemic Index = 70 ± 0 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL Glycemic Index = 71 (high) Glycemic Load = 28 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 12 g Unsliced, GI and GL Glycemic Index = 71 (high) Glycemic Load = 36 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 15 g White-wheat-flour bread, (Dempster’s Corporate Foods Ltd, Canada), GI and GL Glycemic Index = 71 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g White-wheat-flour bread, (Canada), GI and GL Glycemic Index = 71 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g Whole-meal (whole-wheat) wheat-flour bread, Mean of 13 studies, GI and GL Glycemic Index = 71 ± 2 (high) Glycemic Load = 31 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 13 g White-wheat-flour bread, (South Africa), GI and GL Glycemic Index = 71 ± 7 (high) Glycemic Load = 31 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 13 g Wonder, enriched white bread, GI and GL Glycemic Index = 71 ± 9 (high) Glycemic Load = NA Bagel, white, frozen (Lender’s Bakery, Montreal, Canada), GI and GL Glycemic Index = 72 (high) Glycemic Load = 36 (high) for a typical serving size of 70g Glycemic Load per 100g = 25 (high) Availabe carbohydrate per 100g = 35 g Wonder, enriched white bread, GI and GL Glycemic Index = 72 ± 4 (high) Glycemic Load = NA Whole-meal (whole-wheat) wheat-flour bread(Canada), GI and GL Glycemic Index = 72 ± 6 (high) Glycemic Load = 29 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 12 g French baguette with chocolate spread (France), GI and GL Glycemic Index = 72 ± 8 (high) Glycemic Load = 38 (high) for a typical serving size of 70g Glycemic Load per 100g = 27 (high) Availabe carbohydrate per 100g = 37 g Rice bread, low-amylose Calrose rice (Pav’s Allergy Bakery, Ingleburn, Australia), GI and GL Glycemic Index = 72 ± 9 (high) Glycemic Load = 29 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 12 g White-wheat-flour bread, hard, toasted (Italian), GI and GL Glycemic Index = 73 (high) Glycemic Load = 37 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 15 g Whole-meal (whole-wheat) wheat-flour bread (USA), GI and GL Glycemic Index = 73 (high) Glycemic Load = 34 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g Kaiser rolls (Loblaw’s, Canada), GI and GL Glycemic Index = 73 (high) Glycemic Load = 39 (high) for a typical serving size of 30g Glycemic Load per 100g = 12 (medium) Availabe carbohydrate per 100g = 16 g Wonder, enriched white bread, Mean of 3 studies, GI and GL Glycemic Index = 73 ± 2 (high) Glycemic Load = 34 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 14 g Gluten-free wheat starch, soya bran, Mean of 2 studies, GI and GL Glycemic Index = 73 ± 4 (high) Glycemic Load = 32 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 13 g Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada), GI and GL Glycemic Index = 74 (high) Glycemic Load = 52 (high) for a typical serving size of 30g Glycemic Load per 100g = 16 (medium) Availabe carbohydrate per 100g = 21 g White spelt wheat bread (Slovenia), GI and GL Glycemic Index = 74 (high) Glycemic Load = 57 (high) for a typical serving size of 30g Glycemic Load per 100g = 17 (medium) Availabe carbohydrate per 100g = 23 g Bürgen Dark/Swiss rye (Tip Top Bakeries, Australia), GI and GL Glycemic Index = 74 ± 6 (high) Glycemic Load = NA Whole-meal (whole-wheat) wheat-flour bread (South Africa), GI and GL Glycemic Index = 75 ± 9 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 13 g Unleavened bread, Lebanese bread, white (Seda Bakery, Sydney, Australia), GI and GL Glycemic Index = 75 ± 9 (high) Glycemic Load = 40 (high) for a typical serving size of 30g Glycemic Load per 100g = 12 (medium) Availabe carbohydrate per 100g = 16 g Sliced (gluten-free wheat starch, soya bran) (UK), GI and GL Glycemic Index = 76 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 13 g Rye bread (speciality), blackbread, Riga (Berzin’s Specialty Bakery, Sydney, Australia), GI and GL Glycemic Index = 76 ± 14 (high) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 13 g Unleavened bread, Amaranth:wheat (50:50) composite flour flatbread (India), GI and GL Glycemic Index = 76 ± 20 (high) Glycemic Load = 38 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 15 g Gluten-free white bread, Mean of 2 studies, GI and GL Glycemic Index = 76 ± 5 (high) Glycemic Load = 38 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 15 g Fibre white (Nature’s Fresh, Auckland, New Zealand), GI and GL Glycemic Index = 77 ± 10 (high) Glycemic Load = 39 (high) for a typical serving size of 30g Glycemic Load per 100g = 12 (medium) Availabe carbohydrate per 100g = 15 g Wonder, enriched white bread, GI and GL Glycemic Index = 77 ± 3 (high) Glycemic Load = NA Whole-meal (whole-wheat) wheat-flour bread (Tip Top Bakeries, Australia), GI and GL Glycemic Index = 77 ± 9 (high) Glycemic Load = 31 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 12 g Whole-meal (whole-wheat) wheat-flour bread (Tip Top Bakeries, Australia), GI and GL Glycemic Index = 78 ± 16 (high) Glycemic Load = 31 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 12 g

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