Glycemic Index for Rye-kernel bread, coarse 80% intact kernels and 20% white-wheat flour (Sweden)

Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Rye-kernel bread, coarse 80% intact kernels and 20% white-wheat flour (Sweden).

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Glycemic Index and Glycemic Load Food Rye-kernel bread, coarse 80% intact kernels and 20% white-wheat flour (Sweden) Category Breads Glycemic Index 41 (low) Glycemic Load 4.92 (low) Available carbohydrate 12 (g) Serving size 30 (g)

Serving Size    goz

Below is a list of other foods in the category Breads with a GI 41 with a GI similar to Rye-kernel bread, coarse 80% intact kernels and 20% white-wheat flour (Sweden)

Breads - GI and GL List 80% scalded intact kernels (20% white-wheat flour), GI and GL Glycemic Index = 34 (low) Glycemic Load = 23 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 20 g White bread + acarbose (200 mg), Mean of 2 groups of subjects, GI and GL Glycemic Index = 34 ± 16 (low) Glycemic Load = 19 (medium) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 17 g Barley bread, Intact Kernels (20% white-wheat flour, Mean of 3 studies, GI and GL Glycemic Index = 34 ± 4 (low) Glycemic Load = NA White-wheat-flour bread, butter, yogurt, and pickled cucumber (Sweden), GI and GL Glycemic Index = 39 (low) Glycemic Load = 5 (low) for a typical serving size of 200g Glycemic Load per 100g = 11 (medium) Availabe carbohydrate per 100g = 28 g Barley breads, 80% intact kernels (20% white-wheat flour), GI and GL Glycemic Index = 40 (low) Glycemic Load = 27 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 20 g Rye-kernel bread, coarse 80% intact kernels and 20% white-wheat flour (Sweden), GI and GL Glycemic Index = 41 (low) Glycemic Load = 16 (medium) for a typical serving size of 30g Glycemic Load per 100g = 5 (low) Availabe carbohydrate per 100g = 12 g Rye-kernel bread, pumpernickel (Canada), GI and GL Glycemic Index = 41 (low) Glycemic Load = 16 (medium) for a typical serving size of 30g Glycemic Load per 100g = 5 (low) Availabe carbohydrate per 100g = 12 g White bread + 15 g psyllium fiber (Plantago psyllium) (Mexico), GI and GL Glycemic Index = 41 (low) Glycemic Load = 23 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 17 g Rye bread, whole-meal (Canada), GI and GL Glycemic Index = 41 (low) Glycemic Load = NA White bread containing Eurylon high-amylose maize starch (France), GI and GL Glycemic Index = 42 (low) Glycemic Load = 27 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 19 g Whole-meal barley bread, flat, thin, soft (20% regular barley flour, 80% high-fiber barley flour) (Sweden), GI and GL Glycemic Index = 43 (low) Glycemic Load = 16 (medium) for a typical serving size of 30g Glycemic Load per 100g = 5 (low) Availabe carbohydrate per 100g = 11 g Barley bread, 50% kernels (Canada), GI and GL Glycemic Index = 43 (low) Glycemic Load = 29 (high) for a typical serving size of 30g Glycemic Load per 100g = 9 (low) Availabe carbohydrate per 100g = 20 g Oat bran bread, 50% Oat bran (Australia), GI and GL Glycemic Index = 44 (low) Glycemic Load = 26 (high) for a typical serving size of 30g Glycemic Load per 100g = 8 (low) Availabe carbohydrate per 100g = 18 g Bürgen fruit loaf (Tip Top Bakeries, Australia), GI and GL Glycemic Index = 44 ± 5 (low) Glycemic Load = 19 (medium) for a typical serving size of 30g Glycemic Load per 100g = 6 (low) Availabe carbohydrate per 100g = 13 g White bread eaten with vinegar as vinaigrette (Sweden), GI and GL Glycemic Index = 45 (low) Glycemic Load = 23 (high) for a typical serving size of 30g Glycemic Load per 100g = 7 (low) Availabe carbohydrate per 100g = 15 g 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 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 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 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 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 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 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

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