Glycemic Index for Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia)

Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia).

To calculate the Glycemic Load for a different amount of Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia), enter the value in the serving box below and press 'rescale'. For additional information related to Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia) see the Glycemic Index FAQ.

For more information about individual food items see our calories and nutrition searchable database for over 7000 food items where you can find the calories, fat, protein and carbohydrate content.

Glycemic Index and Glycemic Load Food Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia) Category Breads Glycemic Index 59 ± 5 (medium) Glycemic Load 8.26 (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 59 with a GI similar to Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia)

Breads - GI and GL List Whole-meal Turkish bread, GI and GL Glycemic Index = 49 (low) Glycemic Load = 26 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 16 g White bread + acarbose (200 mg) (Mexico), GI and GL Glycemic Index = 50 (low) Glycemic Load = 28 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 17 g Oat-bran bread 45% Oat bran and 50% wheat flour (Sweden), GI and GL Glycemic Index = 50 (low) Glycemic Load = 30 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 18 g Whole-meal barley bread, flat, thin, soft (50% regular barley flour, 50% high-fiber barley flour) (Sweden), GI and GL Glycemic Index = 50 (low) Glycemic Load = 25 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 15 g Rye-kernel (pumpernickel) bread, Mean of 6 studies, GI and GL Glycemic Index = 50 ± 4 (low) Glycemic Load = 20 (high) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 12 g White and whole-meal wheat bread with peanut butter (Canada), GI and GL Glycemic Index = 51 (low) Glycemic Load = 22 (high) for a typical serving size of 100g Glycemic Load per 100g = 22 (high) Availabe carbohydrate per 100g = 44 g Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL Glycemic Index = 52 (low) Glycemic Load = 21 (high) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 12 g Coarse wheat-kernel bread, 80% intact kernels and 20% white-wheat flour (Sweden), GI and GL Glycemic Index = 52 (low) Glycemic Load = 35 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 20 g Whole-meal barley flour bread with sourdough (lactic acid), GI and GL Glycemic Index = 53 (low) Glycemic Load = 35 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 20 g White bread + 15 g psyllium fiber, Mean of 2 groups of subjects, GI and GL Glycemic Index = 53 ± 12 (low) Glycemic Load = 30 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 17 g cracked wheat kernel, Mean of 2 studies, GI and GL Glycemic Index = 53 ± 3 (low) Glycemic Load = 35 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 20 g Sourdough rye, Mean of 2 studies, GI and GL Glycemic Index = 53 ± 5 (low) Glycemic Load = 21 (high) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 12 g Spelt multigrain bread (Pav’s bakery, Australia), GI and GL Glycemic Index = 54 ± 10 (low) Glycemic Load = 22 (high) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 12 g Fruit and spice loaf, thick sliced (Buttercup Bakeries, Moorebank, Australia), GI and GL Glycemic Index = 54 ± 6 (low) Glycemic Load = 27 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 15 g Muesli bread, made from packet mix in bread making machine (Con Agra Inc, USA), GI and GL Glycemic Index = 54 ± 6 (low) Glycemic Load = 22 (high) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 12 g Rye bread, cocktail, sliced (Kasselar Food Products, Toronto, Canada), GI and GL Glycemic Index = 55 (low) Glycemic Load = 22 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 12 g Rye-kernel bread, pumpernickel (80% kernels) (Canada), GI and GL Glycemic Index = 55 (low) Glycemic Load = 22 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 12 g Linseed rye (Rudolph’s Specialty Bakery Ltd, Canada), GI and GL Glycemic Index = 55 (low) Glycemic Load = 24 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 13 g White-wheat-flour bread, butter, cheese, regular cow milk, and fresh cucumber (Sweden), GI and GL Glycemic Index = 55 (low) Glycemic Load = 19 (medium) for a typical serving size of 200g Glycemic Load per 100g = 37 (high) Availabe carbohydrate per 100g = 68 g White bread with skim milk cheese (Canada), GI and GL Glycemic Index = 55 (low) Glycemic Load = 26 (high) for a typical serving size of 100g Glycemic Load per 100g = 26 (high) Availabe carbohydrate per 100g = 47 g Bürgen Dark/Swiss rye (Tip Top Bakeries, Australia), GI and GL Glycemic Index = 55 ± 12 (low) Glycemic Load = NA Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada), GI and GL Glycemic Index = 56 (medium) Glycemic Load = 24 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 13 g Sourdough rye (Canada), GI and GL Glycemic Index = 57 (medium) Glycemic Load = NA Unleavened bread, Pita bread, white (Canada), GI and GL Glycemic Index = 57 (medium) Glycemic Load = 32 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 17 g Whole-meal barley flour bread with higher dose sodium propionate, GI and GL Glycemic Index = 57 (medium) Glycemic Load = 36 (high) for a typical serving size of 30g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 19 g Sunflower and barley bread (Riga bakeries, Sydney, Australia), GI and GL Glycemic Index = 57 ± 6 (medium) Glycemic Load = 21 (high) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 11 g 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, 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 Rye bread, whole-meal (Canada), GI and GL Glycemic Index = 62 (medium) Glycemic Load = NA 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 Rye bread, whole-meal (Canada), GI and GL Glycemic Index = 63 (medium) Glycemic Load = NA 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 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 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 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 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 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 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 Rye bread, whole-meal (Canada), GI and GL Glycemic Index = 66 (medium) Glycemic Load = NA 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 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 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 White, high-fiber (Dempster’s Corporate Foods Ltd, Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = NA 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 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 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 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 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

Glycemic Index and Glycemic Load List

Glycemic Index Food List, African, Amaranth, Arabic and Turkish, Asian, Asian Indian, Australian aboriginal, Barley, Beverages, Breads, Breakfast cereal bars, Breakfast cereals and related products, Cakes, Chapatti, Cookies, Corn and maize, Couscous, Crackers, Dairy product alternatives, soy-based, Dairy products and alternatives, Drinks made from drinking mix powders, Fruit and fruit products, Infant formula and weaning foods, Israeli, Juices, Legumes and nuts, Meal replacement products, Millet, Mixed meals and convenience foods, Nutritional-support products, Nuts, Pacific Islanders, Pasta and noodles, Pima Indian, Potato, Rice, Root vegetables, Snack foods and confectionary, Soups, South American, Spaghetti, Sports bars, Sports drinks, Sugar alcohols and sugar-replacement compounds, Sugars and sugar alcohols, Vegetables, Wheat, Worldwide Sport Nutrition Supplements,