Glycemic Index for Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada)

Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada).

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Glycemic Index and Glycemic Load Food Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada) Category Breads Glycemic Index 56 (medium) Glycemic Load 7.28 (low) Available carbohydrate 13 (g) Serving size 30 (g)

Serving Size    goz

Below is a list of other foods in the category Breads with a GI 56 with a GI similar to Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada)

Breads - GI and GL List Rye bread, whole-grain pumpernickel (Holtzheuser Brothers Ltd, Toronto, Canada), GI and GL Glycemic Index = 46 (low) Glycemic Load = 17 (medium) for a typical serving size of 30g Glycemic Load per 100g = 5 (low) Availabe carbohydrate per 100g = 11 g Barley kernel bread, Mean of 2 studies, GI and GL Glycemic Index = 46 ± 2 (low) Glycemic Load = 31 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 20 g Buckwheat bread, 50% dehusked buckwheat groats and 50% white-wheat flour (Sweden), GI and GL Glycemic Index = 47 (low) Glycemic Load = 33 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 21 g Oat bran bread, 50% Oat bran and 50% wheat flour, Mean of 2 studies, GI and GL Glycemic Index = 47 ± 3 (low) Glycemic Load = 28 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 18 g Continental fruit loaf, wheat bread with dried fruit (Australia), GI and GL Glycemic Index = 47 ± 6 (low) Glycemic Load = 24 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 15 g Barley bread, 50% kibbled barley (Australia), GI and GL Glycemic Index = 48 (low) Glycemic Load = 32 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 20 g White bread eaten with powdered dried seaweed Nori alga (Spain), GI and GL Glycemic Index = 48 (low) Glycemic Load = 24 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 15 g 75% cracked wheat kernels (Canada), GI and GL Glycemic Index = 48 (low) Glycemic Load = 32 (high) for a typical serving size of 30g Glycemic Load per 100g = 10 (low) Availabe carbohydrate per 100g = 20 g Sourdough rye (Australia), GI and GL Glycemic Index = 48 (low) Glycemic Load = NA White bread roll + 3 mg trestatin (pancreatic-amylase inhibitor) (Switzerland), GI and GL Glycemic Index = 48 (low) Glycemic Load = 19 (medium) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 12 g 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 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 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 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 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 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 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 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 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 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 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 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 Sourdough rye (Canada), GI and GL Glycemic Index = 57 (medium) Glycemic Load = NA 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 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 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 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 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 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 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 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

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