glycemic index (gi) table 2008-12, part ii

Table A2. Glycemic index (GI) and glycemic load (GL) values determined in subjects with impaired glucose tolerance, small subject numbers or values showing wide variability: 2008Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g BAKERY PRODUCTS Cakes 1880 Angel food cake (Loblaw's, Toronto, Canada) 1881 Carrot cake, prepared with coconut flour (Philippines) 1882 Pound cake (Sara Lee Canada, Bramalea, Canada) 1883 Sponge cake, plain (Canada) 1884 Croissant (Food City, Toronto, Canada) 1885 Crumpet (Dempster's Corporate Foods Ltd., Etobicoke, Canada) 1886 Doughnut, cake type (Loblaw's, Canada) 1887 Flan cake (Weston's Bakery, Toronto, Canada) Muffins 1888 Blueberry muffin (Culinar Inc., Canada) 1889 Bran muffin (Culinar Inc., Grandma Martin's Muffins, Aurora, Canada) 1890 Carrot muffin (Culinar Inc., Canada) 1891 Corn muffin, low-amylose4 1892 Corn muffin, high-amylose4 1893 Oatmeal, muffin, made from mix (Quaker Oats Co. of Canada, Peterborough, Canada) Pancakes 1894 Pancakes, prepared with coconut flour (Philippines) 1895 Pan de sal (sweet bread roll), containing coconut flour (Philippines) 1896 Pastry (Canada) 1897 Waffles, Aunt Jemima (Quaker Oats Co. of Canada) BEVERAGES 1898 Lucozade, original (sparkling glucose drink) (Glaxo Wellcome Ltd., Uxbridge, Middlesex, UK) Sports drinks 1899 Allsport, orange (PepsiCo Inc., Somers, NY, USA) 1900 Cytomax, orange (Cytosport, Concordia, CA, USA) 1901 Gatorade, orange flavor, US formula (Gatorade, Chicago, IL, USA) 1902 GatorLode, orange flavor (Gatorade, Chicago, IL, USA) 1903 Poweraid, orange (Coca-Cola Company, Atlanta, GA, USA) 1904 XLR8, orange flavor (Softpac Industries Inc., Plymouth, Minn, USA) BREADS 1905 Bagel, white, frozen (Lender's Bakery, Montreal, Canada) Baguette, white 1906 Baguette, white, plain (France) 1907 Classic French baguette (prepared with wheat flour, ascorbic acid, water, salt & 50 g yeast) (France) 1908 Classic French baguette (prepared with wheat flour, ascorbic acid, water, salt & 50 g yeast) (France) 1909 French bread, fermented with leaven (France) 1910 French bread, fermented with yeast (France) 1911 Traditional French baguette (prepared with wheat flour, water, salt and 20 g yeast) (France) 1912 Bread stuffing, Paxo (Campbell Soup Co Ltd., Toronto, Canada) Barley Breads 1913 Coarse barley kernel bread, 75% kernels 1914 Barley kernel bread, 50% kernels (Canada) 27 43 397 624 Type 2, 5 Type 2, 5 Bread, 3h Bread, 3h 141 141 30 30 20 20 74 10610 Type 1 & 2, 10 Bread, 3h 137 30 21 8018 8135 695 114 116 99 Normal, 9 Normal, 9 Type 2, 8 Glucose, 3h Glucose, 3h Glucose, 3h 10 10 10 30 30 30 16 16 18 7817 112 Normal, 9 Glucose, 3h 10 30 18 9515 836 136 119 Type 2, 3 Type 2, 8 Glucose, 3h Glucose, 3h 140 10 30 30 15 18 72 1035 Type 1 & 2, 13 Bread, 3h 137 70 35 687 97 Normal, 5 Glucose, 2h 139 250 mL 13 655 93 Normal, 5 Glucose, 2h 139 250 mL 20 1009 113 Normal, 5 Glucose, 2h 139 250 mL 51 534 627 8912 76 89 127 Normal, 5 Normal, 5 Normal, 5 Glucose, 2h Glucose, 2h Glucose, 2h 139 139 139 250 mL 250 mL 250 mL 21 11 15 9510 136 Normal, 5 Glucose, 2h 33 250 mL 42 596 76 84 1096 Normal, 5 Type 1 & 2, 10 Glucose, 2h Bread, 3h 33 137 57 35 26 13 51 68 726 976 Type 2, 10 Type 2, 10 Bread, 3h Bread, 3h 2 2 80 80 22 36 62 102 49 69 8812 146 70 9815 Type 1 & 2, 11 Type 2, 9 Type 2, 9 Type 1 & 2, 9 Bread, 3h Glucose, 3h Glucose, 3h Bread, 3h 137 138 138 137 57 57 57 50 32 29 29 35 59 60 848 858 Type 1 & 2, 10 Type 1 & 2, 14 Bread, 3h Bread, 2h 137 137 57 57 29 24 76 65 10810 936 Type 1 & 2, 10 Type 1 & 2, 10 Bread, 3h Bread, 3h 137 137 47 70 23 48 67 39 54 466 67 69 957 554 778 66 966 984 Type 1 & 2, 9 Type 2, 10 Type 1 & 2, 10 Normal, 5 Type 1 & 2, 13 Type 1 & 2, 13 Bread, 3h Bread, 3h Bread, 3h Glucose, 2h Bread, 3h Bread, 3h 137 2 137 33 137 137 50 60 53 63 57 50 29 23 28 36 26 19

1

(Glucose (Bread = 100) = 100)

Avail. GL3 carbo- per hydrate serve g/serve

19 9 15 17 17 13 17 31 17 14 20 30 14 24

11 24 15 10

40

11 7 13 51 13 9

25 14 15 14 13 13 12 16

5 9

Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diab Care 2008; 31(12).

2Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 30 30 30 30 Avail. GL3 carbo- per hydrate serve g/serve 13 9 15 16 23 9 12 16


1915 Barley flour bread, 100% barley flour (Canada) 1916 Hamburger bun (Loblaw's, Toronto, Canada) 1917 Kaiser rolls (Loblaw's, Canada) 1918 Melba toast, Old London (Best Foods Canada Inc., Etobicoke, Canada) Gluten-free bread 1919 Gluten-free white bread, unsliced (gluten-free wheat starch) (UK) 1920 Gluten-free white bread, sliced (gluten-free wheat starch) (UK) 1921 Gluten-free fiber-enriched, unsliced (gluten-free wheat starch, soya bran) (UK) 1922 Gluten-free fiber-enriched, sliced (gluten-free wheat starch, soya bran) (UK) Rye kernel (pumpernickel) bread 1923 Rye kernel bread (Pumpernickel) (Canada) 1924 Wholegrain pumpernickel (Holtzheuser Brothers Ltd., Toronto, Canada) 1925 Wholemeal rye bread (75% rye flour with 25% cracked rye grains) (Schilstad bread, Aarhus, Denmark) 1926 Rye kernel bread, Pumpernickel (80% kernels) (Canada) 1927 Cocktail, sliced (Kasselar Food Products, Toronto, Canada) 1928 Pumpernickel bread (Canada) 1929 Cocktail, sliced (Kasselar Food Products, Canada) mean of seven studies Wholemeal rye bread 1930 Wholemeal rye bread (Canada) 1931 Wholemeal rye bread (Canada) 1932 Wholemeal rye bread (Canada) 1933 Wholemeal rye bread (Canada) mean of four studies Specialty rye breads 1934 Brgen Dark/Swiss rye (Tip Top Bakeries, Australia) 1935 Klosterbrot wholemeal rye bread (Dimpflmeier Bakery Ltd., Canada) 1936 Light rye (Silverstein's Bakery, Toronto, Canada) 1937 Linseed rye (Rudolph's Specialty Bakery Ltd., Toronto, Canada) 1938 Sourdough rye (Canada) 1939 Volkornbrot, wholemeal rye bread (Dimpflmeier Bakery Ltd., Canada) Wheat Breads Cracked wheat kernel (bulgur) bread 1940 50% cracked wheat kernel (Canada) 1941 75% cracked wheat kernels (Canada) White wheat flour bread 1942 White flour (USA)5 1943 White flour (Dempster's Corporate Foods Ltd., Canada) 1944 White flour (Canada) 1945 White flour (Israel) mean of four studies 1946 White wheat flour bread, hard, toasted (Italy) 1947 White Turkish bread (Turkey) White bread, fiber-enriched 1948 White, high-fiber (Dempster's Corporate Foods Ltd., Canada) 1949 White, high-fiber (Weston's Bakery, Toronto, Canada)

67 61 73 70

966 875 1045 1006

Type 2, 6 Type 1 & 2, 12 Type 1 & 2, 12 Type 1 & 2, 11

Bread, 3h Bread, 3h Bread, 3h Bread, 3h

141 137 137 137

71 80 69 76

10122 11421 9912 10913

Type 2, 11 Type 2, 12 Type 2, 12 Type 2, 12


99 99 99 99

30 30 30 30

15 15 13 13

11 12 9 10

41 46 54 55 55 56 62 533 41 62 63 66 586 746 67 68 55 57 56

58 667 779 783 793 80 8813 754 58 896 907 9410 838 106 956 976 788 83 805

Diabetic, number NS Type 1 & 2, 9 Type 1, 7 Type 1 & 2, 14 Type 2, 9 Type 2, !13 Type 1, 6

Glucose, time NS Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h

142 137 143 144 145 146 145

30 30 30 30 30 30 30 30

12 11 13 12 12 12 12 12 14 14 14 14 14 10 13 14 13 12 13

5 5 7 7 7 7 8 6 6 9 9 9 8 7 9 10 7 7 7

Type 2, number NS Type 1 & 2, 14 Type 2, 9 Type 1, 6

Glucose, time NS Bread, 3h Bread,3h Bread, 3h

147 144 145 145

30 30 30 30 30

Type 2, 14 Type 1 & 2, 10 Type 1 & 2, 12 Type 1 & 2, 9 Type 2, 13 Type 1 & 2, 10

Glucose, 2h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h

29 137 137 137 146 137

30 30 30 30 30 30

58 48 70 71 71 785 732 73 87 67 69

834 694 100 1019 1025 111 1043 1045 124 966 985

Type 2, 6 Type 2, 6 Type 2, 5; IGT, 6 Type 1 & 2, 12 Type 2, 6 Gestational DM, 8 Type 2, 9

Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, 2h Glucose, 3h

141 141 148 137 149 150 151 152 137 137

30 30 30 30 30 30 30 30 30 30 30

20 20 14 14 14 15 14 15 17 13 13

12 10 10 10 10 12 10 11 15 9 9

Type 2, 52; Normal, 31 Glucose, 2h Type 1 & 2, 13 Type 1 & 2, 12 Bread, 3h Bread, 3h


3Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g White bread with enzyme inhibitors 1950 White bread + acarbose (200 mg) (Mexico) 1951 White bread roll + 3 mg trestatin (pancreatic alpha-amylase inhibitor) (Switzerland)6, 7 1952 White bread roll + 6 mg trestatin (Switzerland)6, 7 White bread with soluble fiber 1953 White bread + 15 g psyllium fiber (Plantago psyllium ) (Mexico) White bread with Sunfibre (Cyamoposis tetragonolobus ) (Indian cluster guar beans) 1954 White bread with 3 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) 1955 White bread with 5 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) 1956 White bread with 10 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) 1957 White bread with 15 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) 1958 White bread with 5 g Sunfibre, viscosity 2 (Taiyo Kagaku Co., Ltd, Japan), viscosity 2 White bread consumed with fiber drink 1959 White bread consumed with 5 g Sunfibre (Taiyo Kagaku Co., Ltd, Japan) dissolved in 250 mL water 1960 White bread consumed with 10 g Sunfibre (Taiyo Kagaku Co., Ltd, Japan) dissolved in 250 mL water 1961 White bread consumed with 10 g insoluble dextrin (Matsutani Chemical Industry Co. Ltd, Japan) in 250 mL water 1962 White bread with 10 g inulin (Orafti, Tienen, Belgium) in 250 mL water Wholemeal (whole wheat) wheat flour bread 1963 Wholemeal flour (Canada)5 1964 Wholemeal flour (Canada) 1965 Wholemeal flour (Canada) 1966 Wholemeal flour (Canada) 1967 Wholemeal flour (Canada) 1968 Wholemeal flour (Canada) 1969 Wholemeal flour (Canada) 1970 Wholemeal flour (Canada) 1971 Wholemeal flour (Denmark)6, 7 1972 Wholemeal flour (USA)4 1973 Wholemeal flour (Kenya) mean of eleven studies 1974 Wholemeal Turkish bread Specialty wheat breads 1975 Brgen Mixed Grain (Tip Top Bakeries, Chatswood, NSW, Australia) 1976 Molenberg (Goodman Fielder, New Zealand) 1977 Multigrain loaf, containing coconut flour (Philippines) 1978 Semolina bread (Kenya)5 1979 Whole-wheat snack bread (Ryvita Co Ltd., Poole, Dorset, UK) 1980 Middle Eastern flatbread 1981 Pita bread, white (Canada) 1982 Pita bread, white (Sainsbury's, UK) 1983 Pita bread, white (Value, UK) 1984 Wheat flour flatbread (India) 1985 Amaranth : wheat (25:75) flour flatbread (India) 1986 Amaranth : wheat (50:50) flour flatbread (India) 9729 57 6716 6920 669 6610 7620 139 8210 96 99 94 94 109 Normal, 12 Type 1 & 2, 7 Normal, 10 Normal, 10 Type 2, 6 Type 2, 6 Type 2, 6 Glucose, 2h Bread, 3h Glucose, 2h Glucose, 2h Glucose, 3h8 Glucose, 3h8 Glucose, 3h8 124 137 14 23 158 158 158 30 30 30 30 30 30 30 16 17 15 15 16 15 15 15 10 10 10 11 10 11 848 65 64 74 120 936 927 1058 Type 2, 14 Type 2, 10 Type 2, 10 Type 1 & 2, 11 Glucose, 2h Bread, 3h Bread, 3h Bread, 3h 29 2 157 137 30 30 30 14 12 22 12 8 16 696 99 Type 2, 13 Glucose, 2h 29 30 11 8 52 64 65 67 67 69 69 71 71 73 87 69 2 49 7415 9211 93 957 965 985 996 1026 1018 104 12440 984 70 Type 2, 52; Normal, 31 Glucose, 2h 152 Type 2, 9 Type 2, 6 Diabetic, number NS Type 2, 11 Type 1 & 2, 14 Type 1, 5 Type 2, 6 Type 2, 6 Type 1, 7 Type 2, 8 Type 2, 9 Bread, 3h Bread, 3h Glucose, time NS Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, 3h Bread, 2.5h 154 141 142 145 144 145 155 149 153 138 156 30 30 30 30 30 30 30 30 30 30 30 30 30 12 12 12 12 12 12 12 12 14 14 13 13 16 6 8 8 8 8 8 8 9 10 10 11 9 8 46 667 Type 2, 9 Bread, 2h 45 48 697 Type 2, 9 Bread, 2h 45 41 586 Type 2, 9 Bread, 2h 45 46 657 Type 2, 9 Bread, 2h 45 39 556 Type 2, 9 Bread, 2h 45 30 16 6 37 536 Type 2, 9 Bread, 2h 45 30 17 6 47 687 Type 2, 9 Bread, 2h 45 30 17 8 49 718 Type 2, 9 Bread, 2h 45 30 16 8 53 758 Type 2, 9 Bread, 2h 45 30 16 8 29 41 42 5910 Type 2, 6 Type 2, 12 Bread, 4h Bread, 3h 153 42 30 30 12 17 3 7 18 48 2613 69 Type 2, 12 Type 2, 6 Bread, 3h Bread, 4h 42 153 30 30 17 12 3 6 Avail. GL3 carbo- per hydrate serve g/serve



4Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g BREAKFAST CEREALS 1987 All-Bran, high-fiber, extruded wheat bran cereal (Kellogg's Inc., Etobicoke, Canada) 1988 Amaranth (Amaranthus esculentum ) popped, eaten with milk and non-nutritive sweetener (India) 1989 Bran Buds (Kellogg's Inc., Canada)9 1990 Bran Buds with psyllium (Kellogg's Inc., Canada)9 1991 Bran Chex (Nabisco Brands Ltd., Toronto, Canada)9 1992 Cheerios (General Mills Inc., Etobicoke, Canada)9 1993 Corn Bran (Quaker Oats Co. of Canada, Peterborough, Canada)9 1994 Corn Chex (Nabisco Brands Ltd., Canada)9 Cornflakes 1995 Cornflakes (Kellogg's, Auckland, New Zealand) 1996 Cornflakes (Kellogg's Inc., Canada) 1997 Cornflakes (Kellogg's, USA)4 1998 Cornflakes (Kellogg's, France) 1999 Cornflakes (Kellogg's, MI, USA) mean of five studies 2000 Cornflakes, high-fiber (Presidents Choice, Sunfresh Ltd., Toronto, Canada)9 2001 Cream of Wheat (Nabisco Brands Ltd., Canada)9 2002 Cream of Wheat, Instant (Nabisco Brands Ltd., Canada)9 2003 Crispix (Kellogg's Inc., Canada)9 2004 Fruitful Lite (Hubbards, Auckland, New Zealand) 2005 Golden Grahams (General Mills Inc., Canada)9 2006 Grapenuts (Post, Kraft General Foods Inc., Canada)9 2007 Grapenuts Flakes (Post, Kraft General Foods Inc., Canada)9 2008 Life (Quaker Oats Co., Canada)9 2009 Muesli, No Name (Sunfresh Ltd., Toronto, Canada)9 Oat bran 2010 Oat bran, raw (Quaker Oats Co., Canada)9 2011 Oat bran, raw 2012 Oat Bran (Quaker Oats Co, Peterborough, ON, Canada) mean of three studies 2013 Oat bran crisp (Natureal GI-crisp, Finn Cereal, Vantaa, Finland)10, 11 2014 Oat bran flour (Natureal GI-flour, Finn Cereal, Vantaa, Finland), consumed mixed with cold water10, 11 Porridge made from rolled oats 2015 Porridge (Canada) 2016 Porridge (Canada) 2017 Porridge (USA)4 mean of three studies Instant Porridge 2018 Quick Oats (Quaker Oats Co., Canada) 2019 One Minute Oats (Quaker Oats Co., Canada)9 2020 Pro Stars (General Mills Inc., Canada)9 2021 Puffed Wheat (Quaker Oats Co., Canada)9 2022 Red River Cereal (Maple Leaf Mills, Toronto, Canada)9 2023 Rice Chex (Nabisco Brands Ltd., Canada)9 2024 Rice Krispies (Kellogg's Inc., Canada)9 2025 Shredded Wheat (Nabisco Brands Ltd., Canada)9 2026 Sultana Bran (Healthy Living, UK) 2027 Team (Nabisco Brands Ltd., Canada)9 2028 Thank Goodness (Hubbards, New Zealand) 2029 Total (General Mills Inc., Canada)9 65 66 71 67 49 89 82 83 9017 82 6518 76 93 9410 1027 967 705 1275 1175 1186 129 1179 93 1096 Type 2, 6 Type 1 & 2, 7 Type 1 & 2, 10 Type 1 & 2, 10 Type 1 & 2, 9 Type 1 & 2, 11 Type 1 & 2, 12 Type 1 & 2, 14 Normal, 10 Type 1 & 2, 10 Normal, 11 Type 1 & 2, 10 Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, 2h Bread, 3h Glucose, 2h Bread, 3h 161 137 137 137 137 137 137 137 23 137 29 137 250 250 30 30 30 30 30 30 30 30 30 30 26 26 24 20 22 26 26 20 17 22 23 22 17 17 17 13 11 23 22 17 15 18 15 17 62 69 75 69 88 989 107 98 Diabetic, number NS Type 2, 6 Type 2, 8 Glucose, time NS Bread, 3h Glucose, 3h 142 149 138 250 250 250 250 23 23 23 23 14 16 17 16 50 59 60 56 79 40 726 84 866 81 113 57 Type 2, 12 Type 2, 12 Glucose, 2h Glucose, 2h 160 160 Type 1 & 2, 11 Type 2, !13 Type 2, 16 Bread, 3h Bread, 3h Bread, 3h 137 146 159 10 10 10 10 30 30 5 5 6 5 13 6 2 3 4 3 10 2 66 60 948 8512 Type 1 & 2, 9 Type 1 & 2, 9 Bread, 3h Bread, 3h 137 137 30 30 25 18 17 11 87 6120 71 67 80 1245 86 10212 969 1148 Type 1 & 2, 12 Normal, 9 Type 1 & 2, 9 Type 1 & 2, 11 Type 1 & 2, 10 Bread, 3h Glucose, 2h Bread, 3h Bread, 3h Bread, 3h 137 29 137 137 137 30 30 30 30 30 25 20 25 19 22 22 12 18 13 17 66 74 944 1058 Type 1 & 2, 9 Type 1 & 2, 9 Bread, 3h Bread, 3h 137 137 250 250 26 30 17 22 83 7216 86 92 9316 13233 9510 74 11811 103 1235 130 133 188 13514 1056 Type 1 & 2, 9 Bread, 3h 137 Type 1 & 2, 9 Normal, 11 Type 2, 7 Type 2, 9 Normal, 11-14 Normal, 6 Bread, 3h Glucose, 2h Bread, 3h Glucose, 3h Glucose, 2h Glucose, 3h 137 29 149 138 59 56 30 30 30 30 30 30 30 30 25 25 26 26 27 25 26 23 21 18 22 24 25 33 25 17 58 47 58 74 75 8311 674 836 1069 1076 Type 1 & 2, 8 Type 1 & 2, 13 Type 1 & 2, 10 Type 1 & 2, 10 Type 1 & 2, 10 Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h 137 137 137 137 137 30 30 30 30 30 12 12 19 20 20 7 6 11 15 15 9719 139 Type 2 6 Glucose, 3h8 158 30 19 18 50 725 Type 2, 6 Bread, 3h 149 30 23 12 Avail. GL3 carbo- per hydrate serve g/serve



5Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 30 30 30 30 Avail. GL3 carbo- per hydrate serve g/serve 17 6 22 20 16 16 17 5


2030 Wheat flakes, enriched with extruded oat-bran concentrate (8.1% -glucan) (Canada) 2031 Weetabix, plain flaked wheat biscuits (Weetabix of Canada Ltd., Thornhill, Canada)9 2032 Juicy cereal bar (stavnata tycinka FIT, Usovsko, Czech Republic) 2033 Wheat flake bar, containing frutcose and extruded oat bran concentrate (6.5% -glucan) (Canada) CEREAL GRAINS Amaranth 2034 Amaranth (Amaranthus esculentum ) popped, eaten with milk and non-nutritive sweetener (India) Barley Pearl Barley 2035 Barley, pearled (Canada) 2036 Barley (Canada) 2037 Barley (Canada) 2038 Barley, pearled (Canada) mean of four studies 2039 Barley (Hordeum vulgare) (India) 2040 Barley, cracked (Malthouth, Tunisia) Buckwheat 2041 Buckwheat (Canada) 2042 Buckwheat (Canada) 2043 Buckwheat (Canada) mean of three studies Corn/Maize 2044 Maize meal porridge/gruel (Kenya) Cornmeal 2045 Cornmeal, boiled in salted water 2 min (McNair Products Co. Ltd., Toronto, Canada) 2046 Cornmeal + margarine (McNair Products Co. Ltd., Canada) Sweet corn 2047 Sweet corn, cooked (Israel) 2048 Sweet corn (Canada) 2049 Sweet corn (USA)5 mean of three studies 2050 Sweet corn, whole kernel, canned, diet-pack, drained (Featherweight, USA)5 2051 Sweet corn, frozen, reheated in microwave (Green Giant Pillsbury Ltd., Toronto, Canada) 2052 Taco shells, cornmeal-based, baked (Old El Paso Foods Co., Toronto, Canada) Couscous 2053 Couscous, boiled 5 min (Near East Food Products Co., Leominster, MA, USA) 2054 Couscous, boiled 5 min (Tunisia) Millet 2055 Millet, boiled (Canada) 2056 Millet flour porridge (Kenya) Rice, white 2057 White (Oryza sativa ), boiled (India) Rice, boiled white, type NS 2058 Type NS, boiled (France) 2059 Type NS, eaten alone (France) 2060 Type NS, boiled (France) 2061 Type NS (Canada)

36 74 8516 30

525 1058 122 434

Type 2, 16 Type 1 & 2, 11 Normal, 11 Type 2, 16

Bread, 3h Bread, 3h Glucose, 2h Bread, 3h

159 137 162 159

9719

139

Type 2, 6

Glucose, 3h8

158

30

22

21

22 22 27 29 252 37 50 49 5110 63 54 109 68 69

323 31 396 4110 362 53 727 706 73 908 78 15615 975 9910

Type 2, 12 Type 2,13 Type 2, 4 Type 1, 7 Type 2, 14 Type 1 & 2, 10 Type 2, 12 Normal, 5 Type 1, 6

Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, 2h Bread, 3h

145 146 141 145 64 137 145 33 145

150 150 150 150 150 150 150 150 150 150 150

41 42 42 42 42 42 42 30 30 30 30 13 12

9 9 11 12 11 16 21 15 15 19 16 9 8

Type 2, 13 Type 1 & 2, 12 Type 1 & 2, 12

Bread, 2.5h Bread, 3h Bread, 3h

156 137 137

150 150

527 5911 60 57 46 47 68

74 84 85 81 66 674 979

Gestational DM, 8 Normal, 5 Type 2, 5; IGT, 6 Type 2, 20 Type 1 & 2, 9 Type 1 & 2, 10

Glucose, 2h Glucose, 2h Bread, 3h Bread, 3h Bread, 3h Bread, 3h

150 33 148 163 137 137

150 150 150 150 150 150 20

33 33 33 33 28 33 12

17 19 20 19 13 16 8

61 69 7110 107 6915 43 45 47 51

877 996 101 15314 99 61 64 66 73

Type 1 & 2, 9 Type 1 & 2, 9 Normal, 5 Type 2, 13 Type 2, 6 Type 2, 14 Type 2, 30 Type 2, 16 Diabetic, number NS

Bread, 3h Bread, 3h Glucose, 2h Bread, 2h Glucose, 3h8 Glucose, 3h12 Glucose, 3h12 Glucose, 3h12 Glucose, time NS

137 137 33 156 158 164 164 164 142

150 150 150 150 150 150 150 150

35 34 36 43 30 30 30 42

21 23 26 30 13 14 14 21


6Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 150 150 150 150 150 Type 2, 13 Type 2, 10 Type 2, 3 Type 1, 6 Type 1, 5; Type 2, 13 Type 2, 13 Type 1, 6 Type 2, 8 Bread, 3h Bread, 3h Glucose, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, 3h 166 89 140 89 166 145 145 167 150 150 150 150 150 150 150 150 150 Type 1 & 2, 8 Type 1 & 2, 11 Type 2, 8 Type 1 & 2, 8 Type 1 & 2, 11 Type 1 & 2, 9 Bread, 3h Bread, 3h Glucose, 3h Bread, 3h Bread, 3h Bread, 3h 137 137 167 137 137 137 152 168 169 150 150 150 150 150 150 150 150 Avail. GL3 carbo- per hydrate serve g/serve 36 19 42 38 42 36 40 40 43 40 40 40 40 41 41 37 37 37 37 32 43 39 39 23 26 47 21 16 22 24 23 23 24 24 29 23 19 20 20 21 18 7 14 15


2062 Type NS (France) 2063 Type NS (Canada) 2064 Type NS (Pakistan) 2065 Type NS (Kenya) mean of eight studies Long grain, boiled 2066 Long grain, boiled 5 min (Canada) 2067 Gem long grain (Dainty Food Inc., Toronto, Canada) 2068 Long grain, boiled 25 min (Surinam) 2069 Gem long grain (Dainty Food Inc., Canada) 2070 Long grain, boiled 15 min 2071 Gem long grain (Dainty Food Inc., Canada) 2072 Gem long grain (Dainty Food Inc., Canada) 2073 Long grain, nonglutinous (non waxy) rice variety RD 21/23 (low amylose), boiled (Thailand) mean of eight studies Rice, specialty rices 2074 Cajun Style, Uncle Ben's (Effem Foods Ltd., Bolton, Canada) 2075 Garden Style, Uncle Ben's (Effem Foods Ltd., Canada) 2076 Glutinous (waxy) rice, low-amylose, boiled (Thailand) 2077 Long Grain and Wild, Uncle Ben's (Effem Foods Ltd., Canada) 2078 Mexican Fast and Fancy, Uncle Ben's (Effem Foods Ltd., Canada) 2079 Saskatchewan wild rice (Canada) Rice, white low-amylose 2080 White, low-amylose, boiled (Turkey) Rice, white high-amylose 2081 Bangladeshi rice variety BR16 (28% amylose) 2082 Bangladeshi rice variety BR16, white, long-grain (27% amylose), boiled 17.5 min Japonica rice enriched with Sunfibre (Cyamoposis tetragonolobus) (soluble fiber) 2083 Japonica rice with 3 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) 2084 Japonica rice with 5 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) Milled, white, high amylose rice 2085 Milled (white), high amylose (IR42) rice, boiled 22 min (Philippines) 2086 Milled (white), high amylose (IR42) rice, boiled 22 min (Philippines) 2087 Milled (white), high amylose (IR42) rice, boiled 22 min (Philippines) Rice, brown 2088 Brown (Oryza Sativa), boiled (South India)6 2089 Brown, high amylose (IR42) rice, boiled 30 min (Philippines) Instant/puffed rice 2090 Instant rice, white, boiled 1 min (Canada) Parboiled rice 2091 Parboiled rice (Canada) 2092 Parboiled rice (USA)5 2093 Converted, white, Uncle Ben's (Effem Foods Ltd., Canada) 2094 Converted, white, long grain, boiled 20-30 min, Uncle Ben's (Masterfoods USA)5

52 56 69 112 598 41 55 562 57 58 60 60 71 573 51 55 75 54 58 57 17 37 39

749 805 98 16034 8512 584 79 80 82 835 866 8611 102 824 7213 796 107 779 837 818 24 537 555


Bread, 3h Bread, 3h Wheat chapatti13, 3h Bread, 2h

102 149 165 156

Type 2, 52; Normal, 31 Glucose, 2h Type 2, 12 Type 2, 9 Bread, 3h Bread, 3h

54 54

778 788

Type 2, 9 Type 2, 9

Bread, 2h Bread, 2h

45 45

150 150

40 40

22 22

61 59 61

8711 847 8711

Type 2, 9 Type 2, 10 Type 2, 7

Bread, 3h Bread, 3h Bread, 3h

72 73 73

150 150 150

43 43 43

26 25 26

5019 39

72 5612

Normal, 12-15 Type 2, 9

Glucose, 3h12 Bread, 3h

75 72

150 150

33 42

17 16

46 48 72 45 50

655 686 103 647 72

Type 2, 13 Type 2, 13 Type 2, 5; IGT, 6 Type 1, 5 Type 2, 20

Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h

166 145 148 145 163

150 150 150 150 150

42 36 36 36 36

19 17 26 16 18


7Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 150 150 150 150 150 150 150 150 150 Type 2, 20 Glucose, 2h 172 Avail. GL3 carbo- per hydrate serve g/serve 36 14 36 36 36 36 36 36 36 36 15 15 17 14 22 17 17 17 -


2095 Boiled, 12 min (Denmark)4 2096 Boiled, 12 min (Denmark) 2097 Boiled, 12 min (Denmark) 2098 Boiled, 12 min (Denmark) 2099 Long grain, boiled 5 min (Canada) 2100 Long grain, boiled, 10 min (USA)4 2101 Long grain, boiled 15 min (Canada) 2102 Long grain, boiled 25 min (Canada) mean of twelve studies 2103 Parboiled rice, eaten as part of a traditional Indian meal (India)6 Parboiled, low-amylose 2104 Bangladeshi rice variety BR2, parboiled (12% amylose) Parboiled, high-amylose 2105 Bangladeshi rice variety BR16, parboiled (28% amylose) 2106 Bangladeshi rice variety BR16, traditionally parboiled (27% amylose) 2107 Bangladeshi rice variety BR16, pressure parboiled (27% amylose) 2108 Bangladeshi rice variety BR4, parboiled (27% amylose) mean of four studies Rye, whole kernels 2109 Rye, whole kernels (Canada) 2110 Rye, whole kernels, pressure cooked (15 psi) 30 min in 2 L water (Canada) 2111 Rye, whole kernels (Canada) mean of three studies Wheat Wheat, whole kernels 2112 Wheat, whole kernels (Canada) 2113 Wheat, whole kernels, pressure cooked (15 psi) 30 min in 2 L water (Canada) 2114 Wheat, whole kernels (Canada) mean of three studies 2115 Wheat, type NS (India)11 2116 Wheat, type NS (India)6 Semolina 2117 Semolina, roasted at 105C then gelatinised with water (India) 2118 Semolina, steamed and gelatinised (India) Cracked wheat (bulgur/bourghul) 2119 Bulgur, boiled (Canada) 2120 Bulgur, boiled in 800 mL water 20 min (Canada) 2121 Bulgur, boiled (Canada) 2122 Bulgur, boiled 20 min (Canada) 2123 Bulgur, boiled 20 min (Canada) mean of five studies COOKIES Arrowroot 2124 Arrowroot (McCormicks's, Interbare Foods, Toronto, Canada) 2125 Arrowroot plus (McCormicks's, Canada) 2126 Chocolate chip cookies, containing coconut flour (Philippines)

39 42 43 46 38 61 47 46 483 99

5510 608 629 665 545 87 675 664 694 141

Type 2, 7 Type 2, 7 Type 2, 11 Type 2, 12 Type 2, 13 Type 2, 8 Type 1, 5, Type 2, 13 Type 2, 13

Bread, 2h Bread, 2h Bread, 5h Bread, 5h Bread, 3h Glucose, 3h Bread, 3h Bread, 3h

170 170 171 171 166 138 166 166

51

737

Type 2, 12

Bread, 3h

169

150

38

19

35 32 27 33 322 29 34 39 34

507 468 396 474 462 427 475 5612 48



168 169 169 168

150 150 150 150 150

37 38 41 38 39 38 38 38 38

13 12 11 13 12 11 13 15 13

Type 2, 9 Type 1, 5; Type 2, 9 Type 1, 7


145 144 145

50 (dry) 50 (dry) 50 (dry) 50 (dry)

42 44 48 45 63 90 559 5413 46 46 46 46 53 471

608 636 697 64 91 129 79 77 664 654 65 655 7513 672

Type 2, 11 Type 1, 6; Type 2, 11 Type 1, 7 Normal, 5 Type 2, 20 Type 2, 6 Type 2, 6 Type 2, 6 Type 1, 5; Type 2, 12 Type 2, !13 Type 2, 12 Type 1, 6

Bread, 3h Bread, 3h Bread, 3h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h

145 144 145 66 172 173 173 141 144 146 145 145

50 (dry) 50 (dry) 50 (dry) 50 (dry) 50 (dry) 50 (dry) 150 150 150 150 150 150 150 150

33 33 33 33 38 38 11 11 26 26 26 26 26 26

14 14 16 15 24 34 6 6 12 12 12 12 14 12

63 62 50

904 887 717

Type 1 & 2, 13 Type 1 & 2, 9 Type 2, 10


137 137 2

25 25 25

20 18 16

13 11 8


8Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g Digestives 2127 Digestives (Canada) 2128 Digestives, Peak Freans (Nabisco Ltd., Toronto, Canada) 2129 Digestives, gluten-free (maize starch) (Nutricia Dietary Care Ltd., Redish, Stockport, UK) 2130 Golden Fruit (Griffin's Foods Ltd., Auckland, New Zealand) 2131 Graham Wafers (Christie Brown & Co., Toronto, Canada) 2132 Highland Oatcakes (Walker's Shortbread Ltd., Aberlour-on-Spey, Scotland) 2133 Macaroons, prepared with coconut flour (Philippines) 2134 Oro (Saiwa, Italy) 2135 Vanilla Wafers (Christie Brown & Co., Canada) CRACKERS 2136 Breton wheat crackers (Dare Foods Ltd., Kitchener, Canada) Rye crispbread 2137 Rye crispbread (Canada) 2138 Rye crispbread (Ryvita Company Ltd., UK) 2139 High-fiber rye crispbread (Ryvita Company Ltd., Poole, Dorset, UK) 2140 Premium Soda Crackers (Christie Brown & Co., Canada) 2141 Stoned Wheat Thins (Christie Brown & Co., Canada) DAIRY PRODUCTS AND ALTERNATIVES Ice cream, Regular/NS 2142 Ice cream, NS (Canada) 2143 Ice cream, NS (USA)15 2144 Ice cream, chocolate flavored (USA) 2145 Ice cream (half vanilla, half chocolate) (Italy)16 mean of four studies Milk, full-fat 2146 Full-fat (Italy)16 2147 Full-fat (USA)15 2148 Milk, Full-fat + 20 g wheat bran (Italy)16 2149 Probiotic drink, pink grapefruit (UK)4 Yoghurt 2150 Yoghurt, type NS (Canada) 2151 Yoghurt, Strawberry (Healthy Living Light, UK)4 2152 Yoghurt, low-fat, toffee (UK)4 Soy-based dairy product alternatives 2153 Tofu-based frozen dessert, chocolate with high-fructose (24%) corn syrup (USA) FRUIT AND FRUIT PRODUCTS Apples, raw 2154 Apple, NS (Denmark) 2155 Apple, Braeburn (New Zealand)4 2156 Apple, NS (Canada) 2157 Apple, NS (USA)15 2158 Apple, NS (Italy) mean of five studies Apricots 2159 Apricots, raw, NS (Italy) 2160 Apricots, canned in light syrup (Riviera, Aliments Caneast Foods, Montreal, Canada) 57 64 823 916 Type 2, 7 Type 2, 9 Bread, 3h Bread, 3h 178 179 120 120 9 19 5 12 28 324 34 40 44 363 4011 46 48 57 633 514 Type 2, 8 Type 2, IGT, 15 Type 2, number NS Type 2, 7 Type 2, 7 Bread, 3h Glucose, 3h Glucose, time NS Glucose, 5h Bread, 3h 176 177 147 174 178 120 120 120 120 120 120 13 13 16 16 13 14 4 4 5 6 6 5 11514 164 Type 2, 12 Glucose, 3h 175 50 9 10 364 4516 5118 51 64 73 Normal, 5 Normal, 9 Normal, 10 Glucose, 2h Glucose, 2h Glucose, 2h 33 23 23 200 200 200 9 12 29 3 5 15 24 40 25 6018 349 57 3511 86 Type 2, 14 Type 2, 7 Type 2, 14 Normal, 10 Bread, 2h Glucose, 5h Bread, 2h Glucose, 2h 76 174 76 23 250 mL 250 mL 250 mL 250 mL 12 11 12 33 3 4 3 20 368 62 6815 80 629 51 89 97 11431 8813 Normal, 5 Type 2, 7 Type 2, 12 Type 2, 14 Glucose, 2h Glucose, 5h Glucose, 3h Bread, 2h 33 174 175 76 50 50 50 50 50 13 12 14 13 13 5 7 10 10 8 74 67 1065 964 Type 1 & 2, 10 Type 1 & 2, 11 Bread, 3h Bread, 3h 137 137 25 25 17 17 12 11 63 63 59 90 904 847 Type 2, number NS Type 1 & 2, 12 Type 1 & 2, 9 Glucose, time NS Bread, 3h Bread, 3h 147 137 137 25 25 25 16 18 15 10 11 9 67 964 Type 1 & 2, 10 Bread, 3h 137 25 14 9 6717 77 96 1104 Normal, 13 Type 1 & 2, 8 Glucose, 2h Bread, 3h UO14 137 40 25 32 18 21 14 33 474 Type 2, 10 Bread, 3h 2 30 18 6 57 816 Type 1 & 2, 12 Bread, 3h 137 25 15 8 74 1069 Type 1 & 2, 9 Bread, 3h 137 25 18 13 7725 110 Normal, 10 Glucose, 2h 29 25 17 13 58 8314 Type 2, 11 Bread, 3h 99 25 17 10 55 62 799 887 Type 2, 6 Type 1 & 2, 13 Bread, 3h Bread, 3h 149 137 25 25 16 15 9 9 Avail. GL3 carbo- per hydrate serve g/serve



9Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 60 120 120 120 120 120 120 120 120 120 120 Type 2, number NS Type 2, 10 Normal, 10 Gestational DM, 7 Type 2, 8 Type 2, number NS Type 2, number NS Type 2, 9 Type 2 & IGT, 15 Type 2, 10 Normal, 12-15 Type 2, 8 Gestational DM, 8 Type 2, 8 Type 2, 10 Type 2, number NS Glucose, time NS Bread, 3h Bread, 2h Glucose, 2h Bread, 3h Glucose, time NS Glucose, time NS Bread, 3h Glucose, 3h Bread, 3h Glucose, 3h12 Bread, 3h Glucose, 2h Bread, 3h Bread, 3h Glucose, time NS 147 182 UO18 150 179 147 147 178 177 182 75 176 150 178 179 147 120 120 60 60 120 120 120 120 120 120 120 120 120 120 120 120 120 Type 2, 10 Normal, 12-15 Type 2, number NS Type 2, 7 Type 2, 11 Bread, 3h Glucose, 3h12 Glucose, time NS Bread, 3h Bread, 3h 182 75 147 178 179 120 120 120 120 120 Avail. GL3 carbo- per hydrate serve g/serve 30 10 25 25 23 25 25 21 25 25 20 24 12 29 40 33 16 11 17 19 12 20 15 11 12 11 11 11 11 15 29 13 8 18 12 12 13 15 13 6 11 12 11 11 3 12 42 21 9 3 7 9 6 8 9 3 6 5 5 6 5 9 17 4 5 9


2161 Apricots, dried (Wasco foods, Montreal, Canada) Banana, raw 2162 Banana (Canada) 2163 Banana (Israel) 2164 Banana (Italy) 2165 Banana (Canada) 2166 Banana, ripe (all yellow) (USA)15 2167 Banana, under-ripe (Denmark)7, 17 2168 Banana, slightly under-ripe (yellow with green sections) (USA)15 2169 Banana, over-ripe (yellow flecked with brown) (USA)15 2170 Banana, over-ripe (Denmark)7, 17 mean of nine studies 2171 Cherries, raw, sour (Canada) 2172 Chico (Zapota zapotilla coville), raw (Philippines)4 2173 Dates, dried (Australia) 2174 Dates, NS type (Israel) 2175 Fruit Cocktail, canned (Delmonte Canadian Canners Ltd., Hamilton, Canada) 2176 Grapefruit, raw (Canada) Grapes, raw 2177 Grapes, NS (Canada) 2178 Grapes, NS (Italy) 2179 Kiwi fruit, Hayward (New Zealand)4 Mango, raw 2180 Mango (Mangifera indica ) (Philippines)4 2181 Mango, ripe (Mangifera indica ) (India)6 Oranges, raw 2182 Oranges, NS (Denmark) 2183 Orange, NS (Israel) 2184 Oranges, NS (Italy) 2185 Oranges (Sunkist, Van Nuys, CA, USA) 2186 Oranges NS (Canada) mean of five studies Papaya/Paw paw, raw 2187 Papaya/Paw paw, raw (Carica papaya ) (Philippines)4 2188 Paw paw (papaya), ripe (India)6 Peach, raw 2189 Peach, raw (Canada) 2190 Peach, raw (Italy) 2191 Peach, canned in light syrup (Delmonte, Canadian Canners Ltd., Canada) Pear, raw 2192 Pear, raw, NS (Canada) 2193 Pear, Winter Nellis, raw (New Zealand)4 2194 Pear, Bartlett, raw (Canada) 2195 Pear, raw, NS (Italy) mean of four studies 2196 Pear, canned in pear juice, Bartlett (Delmonte, Canadian Canners Ltd., Canada) 2197 Pineapple (Ananas comosus), raw (Philippines)4 Plum, raw 2198 Plum, raw, NS (Canada) 2199 Plum, raw, NS (Italy) 2200 Raisins (Israel) FRUIT JUICES Apple juice 2201 Apple juice, unsweetened (USA)15 2202 Apple juice, unsweetened (Allens, Toronto, Canada)

32 46 496 58 58 51 30 42 48 52 483 22 40 10321 624 55 25 43 49 474 41 6016 31 475 48 48 51 454 60 6016 28 56 52

467 66 70 833 837 73 4310 60 69 749 694 32 57 14730 88 795 36 62 703 68 59 86 4413 67 682 6911 73 645 86 86 40 803 747

Type 2, 9 Diabetic, number NS Gestational DM, 9 Type 2, 8 Type 2, 6 Type 2, 7 Type 2, 10 Type 2, 7 Type 2, 7 Type 2, 10

Bread, 3h Glucose, time NS Glucose, 2h Bread, 3h Bread, 3h Glucose, 5h Bread, 4h Glucose, 5h Glucose, 5h Bread, 4h

179 142 150 178 149 180 181 180 180 181

33 344 41 42 382 44 51 24 53 666

47 49 587 602 543 636 73 34 753 94

Type 2, number NS Type 2, IGT, 15 Type 2, 13 Type 2, 8 Type 2, 10 Type 2, 10 Type 2, number NS Type 2, 7 Gestational DM, 9

Glucose, time NS Glucose, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, time NS Bread, 3h Glucose, 2h

147 177 179 178 179 182 147 178 150

120 120 120 120 120 120 120 120 120 60

13 12 8 11 11 11 16 14 11 43

4 4 3 5 4 5 8 3 6 28

41 41

59 598

Type 2, 7 Type 2, 6

Glucose, 5h Bread, 3h

174 179

250 mL 250 mL

30 30

12 12


10Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Avail. GL3 carbo- per hydrate serve g g/serve 250 mL 20 9 250 mL 250 mL 26 34 15 15 Serve Size


2203 Grapefruit juice, unsweetened (Sunpac, Toronto, Canada) 2204 Orange juice, reconstituted from frozen concentrate (USA)15 2205 Pineapple juice, unsweetened (Dole Packaged Foods, Toronto, Canada) LEGUMES AND NUTS 2206 Baked beans, canned haricot/navy beans in tomato sauce (Libby, McNeill & Libby, Chatham, Canada) 2207 Beans, dried, boiled, type NS (Italy)16 2208 Blackeyed beans/peas (Cowpeas), boiled (Canada) Butter Beans 2209 Butter beans, dried, soaked, cooked 1.25 h (South Africa) 2210 Butter beans, dried, boiled + 5 g sucrose (South Africa) 2211 Butter beans, dried, boiled + 10 g sucrose (South Africa) 2212 Butter beans, dried, boiled + 15 g sucrose (South Africa) Chickpeas (Garbanzo beans, Bengal gram), boiled 2213 Chickpeas, dried, boiled (Canada) 2214 Chickpeas (Canada) 2215 Chickpeas, canned in brine (Lancia-Bravo Foods Ltd., Toronto, Canada) 2216 Chickpeas, curry, canned (Canasia Foods Ltd., Scarborough, Canada) Haricot/Navy beans 2217 Haricot/Navy beans, pressure cooked at 15 psi for 25 min (King Grains, Toronto, Canada) 2218 Haricot/Navy beans, dried, boiled (Canada) 2219 Haricot/Navy beans, pressure cooked at15 psi for 25 min (King Grains, Canada) mean of three studies Kidney Beans 2220 Kidney beans (USA)4 2221 Kidney beans, dried, boiled (France) 2222 Kidney beans, dried, boiled (Canada) 2223 Kidney beans (Canada) mean of four studies 2224 Kidney beans, canned (Lancia-Bravo Foods Ltd., Canada) Lentils 2225 Lentils, type NS (USA)4 Lentils, green 2226 Lentils, green, dried, boiled (Canada) 2227 Lentils, green, dried, boiled (France) 2228 Lentils, green, canned in brine (Lancia-Bravo Foods Ltd., Canada) Lentils, red 2229 Lentils, red, dried, boiled (Canada) 2230 Lentils, red, dried, boiled (Canada) 2231 Lentils, red, dried, boiled (Canada) 2232 Lentils, red, dried, boiled (Canada) mean of four studies 2233 Lima beans, baby, frozen, reheated in microwave oven (York, Canada Packers, Toronto, Canada) 2234 Marrowfat peas, dried, boiled (USA)4

48 576 46

695 818 663

Type 2, 13 Type 2, 7 Type 2, 13

Bread, 3h Glucose, 5h Bread, 3h

179 174 179

56

808

Type 2, 7

Bread, 3h

183

150

15

9

20 50 298 302 312 544

2814 715 41 43 44 77

Type 2, 14 Type 2, 6 Type 2, 21; Type 1, 8; and Normal, 11 Type 2, 21; Type 1, 8; and Normal, 11 Type 2, 21; Type 1, 8; and Normal, 11 Type 2, 21; Type 1, 8; and Normal, 11

Bread, 2h Bread, 3h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h

76 149 184 184 184 184

150 150 150 150 150 150

30 30 20 20 20 20

6 15 6 6 6 11

31 33 42 41

448 479 607 587

Type 2, 6 Type 2, 7 Type 2, 11 Type 1 & 2, 7


183 149 183 137

150 150 150 150

30 30 22 16

9 10 9 7

29 30 59 39 23 231 42 46 346 52

415 435 8410 56 33 33 606 667 489 748

Type 2, 7 Type 2, 7 Type 1, 6


155 183 155

150 150 150 150

33 30 33 32 25 25 25 25 25 17

9 9 19 12 6 6 10 11 9 9

Type 2, 8 Type 2, 3 Type 2, 8 Type 2, 7 Type 2, 11

Glucose, 3h Glucose, 3h Bread, 3h Bread, 3h Bread, 3h

138 140 183 149 183

150 150 150 150 150 150

28 22 3015 52

40 315 43 745


Glucose, 3h Bread, 3h Glucose, 3h Bread, 3h

138 183 140 183

150 150 150 150

18 18 18 17

5 4 5 9

18 21 31 32 264 32 31

25 304 447 459 365 4613 44

Normal, 3 Type 2, 14 Type 2, 7 Type 1, 11 Type 1 & 2, 5 Type 2, number NS

Bread, 1h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, time NS

185 145 149 145 137 138

150 150 150 150 150 150 150

18 18 18 18 18 30 19

3 4 6 6 5 10 6


11Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 150 150 150 150 150 Avail. GL3 carbo- per hydrate serve g/serve 9 2 26 22 18 19 10 10 8 6


2235 Peas, dried, boiled (Australia) Pinto beans 2236 Pinto beans, dried, boiled (Canada) 2237 Pinto beans, canned in brine (Lancia-Bravo Foods Ltd., Canada) 2238 Romano beans (Canada) 2239 Split peas, yellow, boiled 20 min (Nupack, Mississauga, Canada) MEAL REPLACEMENT & WEIGHT MANAGEMENT PRODUCTS 2240 Boost, vanilla flavor (Mead Johnson, Evansville, Ind, USA) 2241 Boost High-Protein, vanilla flavor (Mead Johnson, Evansville, Ind, USA) 2242 Chocolate soya weight management drink (UK)16 2243 GatorPro, chocolate flavor (Gatorade, Chicago, IL, USA) 2244 Met-RX , vanilla (Met-RX substrate Technology Inc., Irvine, CA, USA) 2245 Optifuel (Twin Laboratories Inc, Ronkonkowa, NY, USA) MIXED MEALS AND CONVENIENCE FOODS 2246 Fish Fingers (Canada) 2247 Kugel (Polish dish containing egg noodles, sugar, cheese and raisins) (Israel) Pizza 2248 Pizza, cheese (Pillsbury Canada Ltd., Toronto, Canada) 2249 Pizza, plain baked dough, served with parmesan cheese and tomato sauce (Italy) 2250 Sausages, NS type (Canada) 2251 Stirfried vegetables with chicken and boiled white rice, home made (Australia) 2252 White boiled rice, grilled beefburger, cheese, and butter (France) 2253 White boiled rice, grilled beefburger, cheese and butter (France) White bread with accompaniments 2254 Classic French Baguette with 10 g butter and 2 slices of ham (25 g) (France) 2255 White bread with butter (Canada) 2256 White bread with Haricot/navy beans (Canada) 2257 White bread with Haricot/navy beans (Canada) 2258 White bread with butter and skim milk cheese (Canada) 2259 White bread with skim milk cheese (Canada) 2260 White/wholemeal wheat bread with peanut butter (Canada) 2261 White/wholemeal wheat bread with peanut butter (Canada) NUTRITIONAL SUPPORT PRODUCTS 2262 Biosorb drink, standard (Nutricia N.V., Netherlands)4 2263 Ensure, vanilla flavor (Abbott Laboratories, Columbus, Ohio, USA) 2264 Nutridrink enteral formula (Nutricia N.V., Netherlands)4 2265 Nutridrink Multi Fibre enteral formula (Nutricia N.V., Netherlands)4

22 39 45 46 32

32 556 646 657 454

Type 2, number NS Type 2, 9 Type 2, 9 Type 2, 6 Type 1 & 2, 8

Glucose, time NS Bread, 3h Bread, 3h Bread, 3h Bread, 3h

51 183 183 149 137

534 599 7317 898 5816 788

76 84 104 127 83 112

Normal, 5 Normal, 5 Normal, 10 Normal, 5 Normal, 5 Normal, 5

Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h

139 139 32 12 12 139

250 mL 250 mL 250 mL 250 mL 250 mL 250 mL

44 36 36 45 10 35

23 21 26 40 6 27

386 656

54 93

Normal, 5 Type 2, 7; Normal, 7

Glucose, 2h Glucose, 3h12

33 186

100 150

19 48

7 31

60 80 286 7317 27 22

865 11414 40 104 38 32

Type 1 & 2, 12 Type 2, 9 Normal, 5 Normal, 8 Type 2, 16 Type 2, 14

Bread, 3h Bread, 3h Glucose, 2h Glucose, 2h Glucose, 3h12 Glucose, 3h12

137 151 33 90 164 164

100 100 100 360 440 440

27 27 3 75 50 50

16 22 1 55 14 11

5916 59 42 54 62 55 51 67

84 8410 608 777 899 7910 736 959

Normal, 9 Type 2, 6 Type 2, 7 Type 1, 6 Type 2, 5 Type 2, 6 Type 1, 6 Type 1, 6

Glucose, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h Bread, 3h

10 155 155 155 155 155 155 155

100 100 100 100 100 100 100 100

42 48 29 29 38 47 44 44

25 28 12 16 23 26 23 29

5016 7510 6119 5319

72 107 87 76

Normal, 9 Normal, 5 Normal, 10 Normal, 10

Glucose, 3h Glucose, 2h Glucose, 3h Glucose, 3h

96 139 96 96

250 mL 250 mL 250 mL 250 mL

31 44 46 46

15 33 28 24


12Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g NUTS Peanuts 2266 Peanuts (Canada)4 2267 Peanuts (Mexico)4 PASTA and NOODLES 2268 Capellini (Primo Foods Ltd., Toronto, Canada) 2269 Instant noodles (Mr Noodle, Vancouver, Canada) Mung bean noodles 2270 Lungkow beanthread noodles (National Cereals, Oils & Foodstuffs, Qingdao & Guangdong, China) 2271 Mung bean noodles, boiled (Thailand) 2272 Imitation mung bean noodles, boiled (Thailand) Macaroni 2273 Macaroni, plain, boiled 5 min (Lancia-Bravo Foods Ltd., Canada) 2274 Macaroni, plain, boiled (Turkey) 2275 Macaroni, boiled (Italy)7 mean of three studies 2276 Macaroni and Cheese, boxed (Kraft General Foods Inc., Don Mills, Ontario, Canada) Rice noodles/pasta 2277 Rice noodles made from IR42 (high amylose) rice flour, boiled for 22 min (Philippines) 2278 Rice noodles made from IR42 (high amylose) rice flour, boiled for 22 min (Philippines) 2279 Rice vermicelli, Kongmoon (National Cereals, Oils & Foodstuffs, China) Spaghetti 2280 Spaghetti, homemade, durum wheat, no monoglyceride, boiled 6 min (Denmark) 2281 Spaghetti, protein enriched, boiled 7 min (Catelli Plus, Catelli Ltd., Montreal, Canada) Spaghetti, white, boiled 5 min 2282 Boiled 5 min (Lancia-Bravo Foods Ltd., Canada) 2283 Boiled 5 min (Canada) 2284 Boiled 5 min (Canada) 2285 Boiled 5 min (Middle East) mean of four studies Spaghetti, white or type NS, boiled 10-15 min 2286 White, durum wheat, boiled 12 min (Denmark) 2287 Boiled 15 min (Lancia-Bravo Foods Ltd., Canada) 2288 Boiled 15 min (Lancia-Bravo Foods Ltd., Canada) 2289 Boiled 15 min (Canada) mean of four studies 2290 Spaghetti, Durum wheat, boiled 20 min (USA) Spaghetti, white, boiled 2291 White (Denmark) 2292 White, durum wheat (Catelli Ltd, Montreal, Canada)5 2293 White (Australia)5 2294 White (Israel) 2295 White (Canada) 2296 White (Italy) 2297 White (Canada) 2298 White (Canada) mean of eight studies 2299 Spaghetti, wholemeal, boiled (Australia)5 2300 Star Pastina, white, boiled 5 min (Lancia-Bravo Foods Ltd., Canada) 33 34 38 427 42 42 45 48 412 32 38 479 485 5413 60 609 59 646 68 583 467 546 Type 2, 10 Type 1 & 2, 13 Bread, 3h Bread, 3h 157 188 Type 2, 6 Type 2, 9 Type 2, 10 Gestational DM, 7 Type 2, 6 Type 2, 7 Type 2, 7 Diabetic, number NS Bread, 3h Bread, 3h Bread, 3h Glucose, 2h Bread, 3h Bread, 5h Bread, 2h Glucose, time NS 191 154 157 150 149 192 193 142 180 180 180 180 180 180 180 180 180 180 180 48 48 44 48 48 46 48 48 47 44 48 16 16 17 20 20 19 22 23 19 14 18 34 32 36 41 362 6415 497 465 527 5911 523 91 Type 2, 3 Glucose, 3h 140 Type 2, 7 Type 1& 2, 13 Type 2, 7 Type 1, 4 Bread, 3h Bread, 3h Bread, 3h Bread, 3h 190 188 145 145 180 180 180 180 180 180 48 48 48 48 48 43 16 15 17 20 17 27 32 34 40 44 383 456 497 578 639 544 Type 1& 2, 13 Type 2, 11 Type 1, 6 Type 1, 7 Bread, 3h Bread, 3h Bread, 3h Bread, 3h 188 145 188 145 180 180 180 180 180 48 48 48 48 48 15 16 19 21 18 27 384 Type 1& 2, 13 Bread, 3h 188 180 52 14 59 8413 Type 2, 7 Bread, 3h 190 180 48 28 58 835 Type 1 & 2, 9 Bread, 3h 137 180 39 23 46 667 Type 2, 7 Bread, 3h 73 45 647 Type 2, 10 Bread, 3h 73 48 56 50 64 69 80 71 925 Type 1 & 2, 9 Bread, 3h 137 Type 2, 52; Type 1, 31 Glucose, 2h Type 1, 12 Bread, 4h 152 189 180 180 180 180 49 48 48 51 23 27 24 33 45 648 Type 1 & 2, 13 Bread, 3h 188 180 49 22 45 51 64 73 Type 2, 8 Type 2, 8 Glucose, 3h Glucose, 3h 167 167 180 45 20 26 376 Type 1 & 2, 9 Bread, 3h 137 180 45 12 45 47 648 678 Type 1 & 2, 8 Type 1 & 2, 10 Bread, 3h Bread, 3h 137 137 180 180 45 40 20 19 136 23 19 3317 Normal, 5 Glucose, 2h 33 187 50 50 7 7 1 2 Normal, 21; Type 2, 27 Bread, 3h Avail. GL3 carbo- per hydrate serve g/serve



13Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 180 Avail. GL3 carbo- per hydrate serve g/serve 21 10 -


2301 Tortellini, cheese (Stouffer, Nestl, Don Mills, Canada) 2302 Wheat (egg) noodles, boiled (Thailand) SNACK FOODS AND CONFECTIONERY 2303 Brownies, containing coconut flour (Philippines) 2304 Burger Rings, barbeque-flavored (Smith's Snack Food Co, Chatswood, NSW, Australia) 2305 Chocolate crinkles, containing coconut flour (Philippines) 2306 Chocolate, milk, plain, low-sugar with maltitol (Belgium)4 2307 Corn chips, Nachips (Old El Paso Foods Co., Canada) 2308 Granola bar, containing coconut flour (Philippines) 2309 Juicy cereal bar (Stavnata Tycinka FIT, Usovsko, Czech Republic) SPORTS (ENERGY) BARS 2310 Clif bar, Cookies & Cream flavor (Clif Bar Inc, Berkeley, CA, USA) 2311 MET-Rx Bar, vanilla flavor (Met-Rx Sibstrate Technology Inc, Irvine, CA, USA) 2312 Power bar, chocolate (Powerfood Inc, Berkeley, CA, USA) 2313 PR-bar, Cookies 'N Cream flavor (Twin Laboratories Inc, Ronkonkowa, NY, USA) SOUPS 2314 Black Bean soup (Wil-Pack Foods, San Pedro, CA, USA) 2315 Green Pea, canned (Campbell Soup Co Ltd., Toronto, Canada) 2316 Lentil, canned (Unico, Concord, Canada) 2317 Noodle soup (traditional Turkish soup with stock and noodles) 2318 Split Pea (Wil-Pak Foods, USA) 2319 Tarhana soup (traditional Turkish soup with wheat flour, yoghurt, tomato, peppers) 2320 Tomato soup (Canada) SUGARS, SYRUPS, AND SUGAR ALCOHOLS Fructose 2321 50 g portion 2322 50 g portion 2323 50 g portion (Sigma Chemical Company, St. Louis, MO, USA)15 2324 25 g portion, fed with oats19 mean of four studies Glucose 2325 50 g portion (dextrose)5 2326 25 g portion, fed with oats19 2327 50 g portion5 2328 50 g portion mean of four studies Glucose consumed with American ginseng (Panax quinquefolius L. ) 2329 25 g glucose (Glucodex solution, Rougier Inc., Chambly, Quebec) with 3 g dried ginseng4, 11 2330 25 g glucose (Glucodex) 40 min after 3 g dried ginseng4, 11

50 57

715 82

Type 1 & 2, 8 Type 2, 8

Bread, 3h Glucose, 3h

137 167

43 9016 54 3516 74 50 8516

616 129 774 50 1068 725 122

Type 2, 10 Normal, 10 Type 2, 10 Normal, 8 Type 1 & 2, 9 Type 2, 10 Normal, 11

Bread, 2h Glucose, 2h Bread, 2h Glucose, 3h Glucose, 2h Bread, 2h Glucose, 2h

2 UO18 2 104 137 2 162

50 50 50 50 50 50 30

27 31 23 22 29 20 20

12 28 12 8 21 10 17

1016 7412 8311 8112

144 106 119 116

Normal, 5 Normal, 5 Normal, 5 Normal, 5

Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h

139 139 139 139

65 65 65 65

49 33 45 28

49 24 37 23

64 66 44 1 60 20 389

929 947 636 1 8612 29 54

Type 1 & 2, 6 Type 1 & 2, 10 Type 1 & 2, 9 Normal, 31; Type 2, 52 Type 1 & 2, 5 Normal, 31; Type 2, 52 Normal, 5

Bread, 3h Bread, 3h Bread, 3h Glucose, 2h Bread, 3h Glucose, 2h Glucose, 2h

137 137 137 152 137 152 33

250 250 250 250 250 250

27 41 21 9 27 17

17 27 9 0 16 6

205 21 24 25 231 85 92 93 96 922

29 30 34 3512 321 121 13113 132 137 1303

Normal, 5 Type 2, number NS Type 2, 7 Type 2, 6

Glucose, 2h Glucose, time NS Glucose, 5h Bread, 3h

33 147 174 161

10 10 10 10 10

10 10 10 10 10 10 10 10 10 10

2 2 2 2 2 9 9 9 10 9

Type 2, 20 Type 2, 6 Type 2, 5; IGT, 6 Diabetic, number NS

Bread, 3h Bread, 3h Bread, 3h Glucose, time NS

163 161 148 142

10 10 10 10 10

78 80

112 115

Type 2, 9 Type 2, 9

Glucose, 2h Glucose, 2h

110 110

10 10

10 10

8 8


14Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 10 Avail. GL3 carbo- per hydrate serve g/serve 10 10


2331 100 g Glucose + 20 g cellulose20 (CSIR Biochemical Unit, New Delhi, India) Glucose consumed with a mixed meal 2332 30 g glucose with 150 g grilled beefburger, 30 g cheese, 10 g butter (total meal contained 50 g carbohydrate) (France) 2333 30 g glucose with 150 g grilled beefburger, 30 g cheese, 10 g butter (total meal contained 50 g carbohydrate) (France) 2334 25 g glucose with 30 g oat bran flour (Natureal GI-flour, Finn Cereal, Vantaa, Finland)4 2335 Locust honey (Romania)4, 11 Lactose 2336 50 g portion (Sigma Chemical Company, USA)15 2337 25 g portion, fed with oats19 Sucrose 2338 50 g portion (Sigma Chemical Company, USA)15 2339 50 g portion 2340 50 g portion 2341 25 g portion, fed with oats19 2342 30 g portion16 2343 25 g portion4 mean of six studies Sugar alcohols and sugar-replacement compounds GI values based on the assumption that their carbohydrate is available 2344 Isomalt (Sudzucker AG, Mannheim, Germany)21 2345 Isomaltulose, Palatinose (Sudzucker AG, Mannheim, Germany)21 Lactitol 2346 25 g lactitol5, 22 2347 25 g lactitol MC (Danisco sweeteners, Surrey, UK)22 Litesse 2348 25 g Litesse II, bulking agent with polydextrose and sorbitol (Danisco Sweeteners, UK) 2349 25 g Litesse III ultra, bulking agent with polydextrose and sorbitol (Danisco Sweeteners, UK)22 2350 Lycasin HBC, syrup containing 50-55% maltitol, 5-8% sorbitol and 35-40% hydrogenated oligo-scaccharides (lab 2212, Roquette, France)21 2351 Lycasin HBC, syrup containing 50-55% maltitol, 5-8% sorbitol and 35-40% hydrogenated oligo-scaccharides (lab 2212, Roquette, France)21 Maltitol-based sweeteners or bulking agents 2352 Maltitol, 50 g portion (Japan)21 2353 25 g Malbit CR (87% maltitol) (Cerestar, Vilvoorde, Belgium)22 2354 25 g Maltidex 100 (> 72% maltitol) (Cerestar, Vilvoorde, Belgium)22 2355 Maltitol and Sucrose mixture (25 g Maltitol + 25 g Sucrose) (Japan)21 2356 25 g Malbit CH (99% maltitol) (Cerestar, Vilvoorde, Belgium)22 2357 25 g Maltidex 200 (50% maltitol) (Cerestar, Vilvoorde, Belgium)22 2358 Tagatose sugar replacement, Gaio (Arla Foods, Germany)21 Xylitol 2359 25 g xylitol22 2360 25 g Xylitol C (Danisco Sweeteners, UK)2222

1035

147

Normal, 5

Glucose, 2h

194

55

79

Type 2, 16

Glucose, 3h12

164

250

35

19

57

81

Type 2, 14

Glucose, 3h12

164

250

35

20

80 32 43 48 58 5910 60 64 82 11021 728

114 46 61 6910 83 84 86 9118 11722 157 10312

Type 2, 12 Type 2, 32 Type 2, 7 Type 2, 6 Type 2, 7 Normal, 5 Type 2, number NS Type 2, 6 Type 2, 14 Normal, 8

Glucose, 2h Glucose, 2h Glucose, 5h Bread, 3h Glucose, 5h Glucose, 2h Glucose, time NS Bread, 3h Bread, 2h Glucose, 3h

160 195 174 161 174 33 147 161 76 104

10 25 10 10 10 10 10 10 10 10 10

10 21 10 10 10 10 10 10 10 10 10

8 7 4 5 6 6 6 6 8 11 7

21 323

3 46

Normal, 10 Normal, 10


UO18 UO18

10 10

10 10

0 3

-17 31 72 42 4710

-1 4 5 6 67

Normal, 8 Normal, 10 Normal, 10 Normal, 10 Normal, 6

Glucose, 3h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 3h

196 UO18 UO18 UO18 197

10 10 10 10 10

10 10 10 10 10

0 0 1 0 5

256

36

Type 2, 6

Glucose, 3h

197

10

10

3

26 3012 4411 46 7329 8928 31

32 43 63 66 104 127 4

Normal, 16 Normal, 8 Normal, 8 Normal, 19 Normal, 8 Normal, 8 Normal, 10

Glucose, 2h Glucose, 3h Glucose, 3h Glucose, 2h Glucose, 3h Glucose, 3h Glucose, 2h

114 104 104 114 104 104 UO18

10 10 10 10 10 10 10

10 10 10 10 10 10 10

3 3 4 5 7 9 0

77 82

10 12

Normal, 8 Normal, 10


196 UO18

10 10

10 10

1 1


15Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g VEGETABLES 2361 Broad beans (Canada)4 Green peas 2362 Pea, cooked (Israel) 2363 Pea, frozen, boiled (Canada)4 Sweet corn 2364 Sweet corn, cooked (Israel) 2365 Sweet corn (Canada) 2366 Sweet corn, boiled (USA)5 mean of three studies 2367 Sweet corn, whole kernel, diet-pack, Featherweight, canned, drained, heated (USA)5 2368 Sweet corn, frozen, heated in microwave (Green Giant, Pillsbury Canada Ltd., Toronto, Canada) Root vegetables 2369 Beetroot (Canada)4 Carrots 2370 Carrots, raw (Romania)4, 11 2371 Carrots, NS (Canada)4 2372 Carrots, peeled, boiled, ground to smooth paste (Australia) 2373 Cassava, boiled, with salt (Kenya, Africa) 2374 Parsnips (Canada)4 Potato Baked potato 2375 Ontario, white, baked in skin (Canada) Baked, Russet Burbank potatoes 2376 Russet, baked without fat (Canada) 2377 Russet, baked without fat, 45-60 min (USA)5 2378 Russet, baked without fat (USA)5 mean of three studies Boiled potato 2379 Desiree, peeled, quartered, boiled 15 min in unsalted water (UK) 2380 Maris Peer potato, peeled, quartered, boiled 15 min in unsalted water (UK) 2381 Nardine, boiled (New Zealand) 2382 Ontario, white, peeled, cut into cubes, boiled in salted water 15 min (Canada) 2383 Prince Edward Island, peeled, cubed, boiled in salted water 15 min (Canada) Boiled/cooked, white/Type NS 2384 Type NS (Kenya, Africa) 2385 White, cooked (Romania)4, 11 2386 Potatoes (Germany) 2387 White, boiled (Canada) 2388 Type NS, boiled 19 min (Denmark) 2389 Potatoes, white (Italy) 2390 Type NS, peeled, boiled (Lebanon) mean of seven studies Boiled potato cooked then cooled 2391 Type NS, peeled, boiled and then cooled to 26oC (Lebanon) Canned potatoes 2392 Prince Edward Island, canned, heated in microwave (Avon, Cobi Foods Inc., Port Williams, Canada) French Fries 2393 French fries, frozen, reheated in microwave (Cavendish Farms, New Annan, Canada) 75 1076 Type 1 & 2, 6 Bread, 3h 137 150 29 22 61 878 Type 1 & 2, 9 Bread, 3h 137 150 18 11 54 7812 Normal, 5, IR, 4 Bread, 3h 199 150 30 16 24 41 49 54 56 61 85 537 349 59 70 778 809 88 12218 7610 Type 2, 14 Type 2, 30 Diabetic, NS Diabetic, 7 Type 2, 6 Type 2, 7 Normal, 5, IR, 4 Bread, 2.5h Glucose, 2h Glucose, NS Bread, time NS Bread, 3h Bread, 5h Bread, 3h 156 195 147 198 191 192 199 150 150 150 150 150 150 150 150 28 30 30 27 19 26 30 27 7 12 15 15 11 16 26 14 63 907 Type 1 & 2, 12 Bread, 3h 137 150 18 11 7017 58 100 835 Normal, 8 Type 1 & 2, 16 Glucose, 2h Bread, 3h 29 137 150 150 25 27 18 16 9416 134 Normal, 10 Glucose, 2h 118 150 29 27 7717 110 Normal, 10 Glucose, 2h 118 150 17 13 56 78 94 76 805 112 134 109 Diabetic, 7 Type 2, 20 Type 2, 5; IGT, 6 Bread, time NS Bread, 3h Bread, 3h 198 163 148 150 150 150 150 30 30 30 30 17 23 28 23 60 854 Type 1 & 2, 16 Bread, 3h 137 150 30 18 46 9719 6512 139 Type 2, 14 Normal, 5 Bread, 2.5h Glucose, 2h 156 33 100 80 27 12 12 12 6416 16 9220 6017 91 23 131 86 Normal, 5 Type 2, 30 Normal, 5 Normal, 7 Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h 33 195 33 51 80 80 80 80 7 8 6 6 4 1 6 4 7916 354 39 527 5911 60 57 46 47 113 50 55 74 84 85 81 66 674 Type 2, 20 Type 1 & 2, 9 Bread, 3h Bread, 3h 163 137 Normal, 6 Gestational DM, 8 Type 2, number NS Gestational DM, 8 Normal, 5 Type 2, 5; IGT, 6 Glucose, 2h Glucose, 2h Glucose, time NS Glucose, 2h Glucose, 2h Bread, 3h 33 150 142 150 33 148 80 80 80 150 80 80 80 80 80 11 15 7 33 18 18 23 14 15 9 5 3 17 11 11 13 6 7 Avail. GL3 carbo- per hydrate serve g/serve



16Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g Instant Mashed potato 2394 Instant (France) 2395 Instant (Carnation Foods Co. Ltd., Manitoba, Canada) 2396 Instant (Canada) 2397 Instant (UK) mean of four studies Mashed potato 2398 Type NS (Canada) 2399 Ontario, white, peeled, cubed, boiled 15 min, mashed (Canada) 2400 Prince Edward Island, peeled, cubed, boiled 15 min mashed (Canada) mean of three studies Microwaved potato 2401 Type NS, microwaved (USA)4 New Potato 2402 New (Canada) 2403 New (Canada) Steamed potato 2404 Potato dumplings (60% white potatoes, 40% white wheat flour, boiled in salted water), consumed with olive oil, tomato sauce and parmesan cheese (Italy) Sweet potato 2405 Sweet potato, NS (Canada) 2406 Sweet potato, peeled, cubed, boiled in salted water 15 min (Canada) 2407 Sweet potato, kumara (New Zealand) mean of three studies Swede 2408 Swede (rutabaga) (Canada)4 Tapioca 2409 Tapioca boiled with milk (General Mills Canada Inc., Etobicoke, Canada) 2410 Tapioca, boiled (India)6 Yam 2411 Yam, peeled, boiled (New Zealand) 2412 Yam (Canada) INDIGENOUS OR TRADITIONAL FOODS OF DIFFERENT ETHNIC GROUPS AFRICAN 2413 Cassava, boiled, with salt (Kenya) 2414 Ga Kenkey, prepared from fermented cornmeal (Zea mays ) (Ghana)23 2415 Gari, roasted cassava dough (Manihot utilissima) (Ghana)23


Avail. GL3 carbo- per hydrate serve g/serve 20 20 20 18 20 20 27 18 22 33 21 21 45 15 17 18 17 17 13 20 13 15 27 10 11 23

7412 86 88 9516 864 67 73 73 71 82 47 54 52

106 1235 1266 136 1236 967 1045 1044 101 117 67 7711 7412

Type 2, 3 Type 1 & 2, 16 Diabetic, 7 Normal, 10

Glucose, 3h Bread, 3h Bread, time NS Glucose, 2h

140 137 198 14

150 150 150 150 150

Diabetic, 7 Type 1 & 2, 14 Type 1 & 2, 14

Bread, time NS Bread, 3h Bread, 3h

198 137 137

150 150 150 150

Type 2, 8 Diabetic, number NS Type 2, 6 Type 2, 8

Glucose, 3h Glucose, time NS Bread, 3h Bread, 3h

138 142 149 151

150 150 150 150

486 59 786 62 728 81 932 254 5112

69 845 111 88 103 1159 133 36 73

Normal, 5 Type 1 & 2, 13 Type 2, 14

Glucose, 2h Bread, 3h Glucose, 2h

33 137 29

150 150 150 150

34 30 25 30 10 18 18 36 36

16 18 20 19 7 14 17 9 18

Normal, 5 Type 1 & 2, 10 Type 2, 6 Type 2, 13 Normal, 5

Glucose, 2h Bread, 3h Glucose, 2h Glucose, 2h Glucose, 2h

33 137 200 29 33

150 250 250 150 150

46 446 493 415 109 107 406 657 6116 245 9729 589 20 87

6512 62 70 58 15615 15314 57 93 87 34 139 83 29 124

Type 2, 14 Type 2, 9 Type 2, 9 Type 2, 9 Type 2, 13 Type 2, 13 Type 2, 9 Type 2, 9 Normal, 12 Type 2, 9; Normal, 9 Normal, 12 Type 2, 8; Normal, 8

Bread, 2.5h Glucose, 2h24 Glucose, 2h24 Glucose, 2h24 Bread, 2.5h Bread, 2.5h Glucose, 2h24 Glucose, 2h24 Glucose, 2h Glucose, 3h12 Glucose, 2h Glucose, 3h12

36 201 201 201 36 36 201 201 124 186 124 186 152 152

100 150 100 120 (raw) 50 (dry) 150 150 120 250 30 250 30

27 41 27 37 38 42 40 15 41 17 29 17

12 18 13 15 41 17 26 9 10 16 17 15

2416 Green plantain (musa paradisiaca ), boiled (Ghana)23 2417 Maize meal porridge/gruel (Kenya) 2418 Millet flour porridge/gruel (Kenya) 2419 White rice (Oryza sativa), boiled (Ghana)23 2420 White yam (Dyscoria species) (Ghana)23 ARABIC AND TURKISH 2421 Kibbeh saynieh (made with lamb and burghul) 2422 Majadra (Syrian, lentils and rice) 2423 Middle Eastern flatbread 2424 Moroccan Couscous (stew of semolina, chickpeas, vegetables) 2425 Tarhana soup (wheat flour, yoghurt, tomato, green pepper) 2426 Turkish bread, white wheat flour

Type 2, 52; Normal, 31 Glucose, 2h Type 2, 52; Normal, 31 Glucose, 2h


17Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 30 250 180 180 360 Avail. GL3 carbo- per hydrate serve g/serve 16 8 9 45 39 75 0 12 23 55


2427 Turkish bread, whole wheat 2428 Turkish noodle soup ASIAN 2429 Lungkow beanthread (National Cereals, Oils & Foodstuffs, Qingdao & Guangdong, China) 2430 Rice vermicelli, Kongmoon (National Cereals, China) 2431 Stirfried vegetables, chicken and rice, home made (Australia) ASIAN INDIAN 2432 Amaranth (Amaranthus esculentum ), popped, eaten with milk and non-nutritive sweetener 2433 Appam (thin pancake made from fermented rice flour batter with tender coconut) eaten with Bengal gram curry6 2434 Bajra (Penniseteum typhoideum), eaten as roasted bread made from bajra flour 2435 Bajra (Penniseteum typhoideum) 2436 Barley (Hordeum vulgare) Chapatti 2437 Chapatti, amaranth-wheat (25:75) composite flour, served with bottle gourd and tomato curry 2438 Chapatti, amaranth-wheat (50:50) composite flour, served with bottle gourd amd tomato curry 2439 Chapatti, baisen (Pakistan) 2440 Chapatti, bajra (Pennisetum typhoideum) 2441 Chapatti, barley 2442 Chapatti, maize (Zea mays ) 2443 Chapatti, wheat, served with bottle gourd and tomato curry 2444 Chapatti, wheat flour, thin, with green gram (Phaseolus aureus) dhal 2445 Dhokla, leavened, fermented, steamed cake; dehusked chickpea and wheat semolina 2446 Dhokla, leavened, fermented, steamed cake; dehusked chickpea and wheat semolina 2447 Dosai (parboiled and raw rice, soaked, ground, fermented and fried) with chutney 2448 Green gram, whole with varagu (Paspalum scorbiculatum ), pressure cooked 2449 Green gram dhal with varagu, pressure cooked 2450 Idiappam (steamed rice flour dough with tender coconut) eaten with Bengal gram curry6 2451 Idli (parboiled and raw rice + black dhal, soaked, ground, fermented, steamed) with chutney 2452 Jowar, roasted bread made from Jowar flour (Sorghum vulgare) 2453 Laddu (popped amaranth, foxtail millet, roasted legume powder, fenugreek seeds) in hot sweet syrup 2454 Laddu (popped amaranth, foxtail millet, roasted legume powder, fenugreek seeds) in hot sweet syrup 2455 Millet/Ragi (Eleucine coracana)6 2456 Millet/Ragi (Eleucine coracana) flour eaten as roasted bread 2457 Pongal (rice and roasted green gram dhal, pressure cooked) 2458 Poori (deep-fried wheat flour dough) with potato palya (mashed potato) 2459 Puttu (rice flour, steamed with tender coconut) eaten with Bengal gram curry6

49 1 26 58 7317

70 1 376 835 104

Type 2, 52; Normal, 31 Glucose, 2h Type 2, 52; Normal, 31 Glucose, 2h Type 1 & 2, 9 Type 1 & 2, 9 Normal, 8 Bread, 3h Bread, 3h Glucose, 2h

152 152 137 137 90

9719 904

139 129

Type 2, 6 Type 2, 6

Glucose, 3h8 Glucose, 2h

158 200

30 250

19 64

18 58

5513 67 37 6610 7620 27 67 37 64 669 814 354 316 773 576 7812 864 772 778 244 294 84 10413 903 822 794

79 96 53 94 108 39 96 53 92 94 116 50 44 110 81 111 123 110 110 34 41 120 149 129 117 113

Type 2, 6 Type 2, 6 Type 2, 6 Type 2, 6 Type 2, 6 Type 2, 11 Type 2, 14 Type 2, 14 Type 2, 14 Type 2, 6 Type 2, 8 Normal, 5 Type 2, 5 Type 2, 9 Type 2, 6 Type 2, 6 Type 2, 6 Type 2, 10 Type 2, 6 Normal, 5 females Type 2, 5 males Type 2, 20 Type 2, 6 Type 2, 10 Type 2, 8 Type 2, 6

Glucose, 2h Bread, 3h Bread, 3h Glucose, 3h8 Glucose, 3h8 Wheat chapatti13, 3h Bread, 3h Bread, 3h Bread, 3h Glucose, 3h8 Glucose, 2h Glucose, 2h Glucose, 2.5h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h

202 64 64 158 158 165 64 64 64 158 126 203 203 126 202 202 200 126 202 203 203 172 202 126 126 200

75 (dry) 75 (dry) 150 60 60 60 200 100 150 150 80 (dry) 78 (dry) 250 250 70 (dry) 50 50 70 (dry) 70 (dry) 250 150 250

50 50 37 30 30 32 50 20 30 39 50 50 61 52 50 31 31 50 50 52 41 74

28 34 14 20 23 21 41 7 9 30 29 39 52 40 39 7 9 42 52 47 34 58


18Food Number and Item GI2 GI2 Subjects (type & number) Reference food & time period Ref. Serve Size g 150 Avail. GL3 carbo- per hydrate serve g/serve 38 26


2460 Rice (Oryza Sativa ), boiled served with bottle gourd and tomato curry Semolina 2461 Semolina (Triticum aestivum), steamed 2462 Semolina (Triticum aestivum), pre-roasted 2463 Semolina (Triticum aestivum) with fermented black gram dhal (Phaseolus mungo ) 2464 Semolina (Triticum aestivum) with fermented green gram dhal (Phaseolus aureus) 2465 Semolina (Triticum aestivum) with fermented bengal gram dhal (Cicer arietum) 2466 Varagu ( Paspalum scorbiculatum ), pressure cooked 15lb 12-15 min 2467 Upittu (roasted semolina and onions, cooked in water) 2468 Uppuma kedgeree (millet, legumes, fenugreek seeds; roasted and cooked in water) 2469 Uppuma kedgeree (millet, legumes, fenugreek seeds; roasted and cooked in water) 2470 Varagu ( Paspalum scorbiculatum ), pressure cooked 15lb 12-15 min ISRAELI 2471 Melawach (dough made from white wheat flour and butter, fried) 2472 Melawach 2473 Melawach + 15 g locust bean (Ceratonia siliqua) fiber (soluble) 2474 Melawach + 15 g maize cob fiber (insoluble) 2475 Melawach + 15 g lupin (Lupinus albus ) fiber PACIFIC ISLANDERS 2476 Sweet potato, kumara (New Zealand) 2477 Yam, peeled, boiled (New Zealand) PIMA INDIAN 2478 Mesquite cakes (Prosopis velutina)4 SOUTH AMERICAN 2479 Black Beans 2480 Brown beans 2481 Burrito (made from scrambled eggs, tomato, onions, vegeatble oil, boiled pinto beans and flour tortilla) 2482 Burrito (made from scrambled eggs, tomato, onions, vegeatble oil, boiled pinto beans and flour tortilla) consumed with nopales (prickly pear cactus) 2483 Chilaquiles (casserole made from corn tortilla, vegetable oil, tomato sauce, cheese, boiled pinto beans) 2484 Chilaquiles (casserole made from corn tortilla, vegetable oil, tomato sauce, cheese, boiled pinto beans), consumed with nopales (prickly pear cactus) 2485 Nopales (prickly pear cactus) 2486 Quesadillas (made from low-fat cheese, avocado, boiled pinto beans and flour tortilla) 2487 Quesadillas (made from low-fat cheese, avocado, boiled pinto beans and flour tortilla) consumed with nopales (prickly pear cactus)

6915

99

Type 2, 6

Glucose, 3h8

158

559 766 4612 6220 547 688 673 183 193 688

79 109 66 89 77 97 96 25 28 97

Type 2, 30 Type 2, 30 Type 2, 30 Type 2, 30 Type 2, 30 Type 2, 6 Type 2, 12 Normal, 5 Type 2, 5 Type 2, 6

Glucose, 2h25 Glucose, 2h25 Glucose, 2h25 Glucose, 2h25 Glucose, 2h25 Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h Glucose, 2h

173 173 173 173 173 202 126 203 203 202

67 (dry) 67 (dry) 71 (dry) 71 (dry) 71 (dry) 76 (dry) 150 150 150 76 (dry)

50 50 50 50 50 50 42 33 33 50

28 38 23 31 27 34 28 6 6 34

6110 717 316 5910 7210 786 254 253

87 101 44 84 103 111 36 36

Type 2, 9; Normal, 9 Type 2, 14 Type 2, 9 Type 2, 9 Type 2, 10 Type 2, 14 Type 2, 13 Normal, 4

Glucose, 3h12 Glucose, 3h12 Glucose, 3h12 Glucose, 3h12 Glucose, 3h12 Glucose, 2h Glucose, 2h Glucose, 2h

186 204 204 204 204 29 29 129

115 115 130 130 130 150 150 60

53 53 53 53 53 25 36 4

32 38 16 31 38 20 9 1

30 38 374 293

4317 5415 536 415

Type 2, 27; Normal, 21 Bread, 3h Type 2, 27; Normal, 21 Bread, 3h Type 2, 9 Type 2, 9 Bread, 2h Bread, 2h

187 187 205 205

150 150 -

23 25 -

7 9 -

519 358

7112 5011

Type 2, 11 Type 2, 11

Bread, 2h Bread, 2h

205 205

-

-

-

7 363 254

1017 505 355

Type 2, 27; Normal, 21 Bread, 3h Type 2, 9 Type 2, 9 Bread, 2h Bread, 2h

187 205 205

100 -

6 -

0 -


19Footnotes for Table 2.1. 2. 3. 4. 5. 6. 7. 8. 9. NS, not specified; AUC, area under the curve. Serving sizes in grams unless otherwise specified. Mean SEM. Two GI values are shown for each food one in which glucose sugar was used as the reference food and one in which white bread was used as the reference food. Estimated by multiplying the foods listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by 100. Portions of the test food and the reference food contained 25 g carbohydrate. GI calculated from the 180 min AUC data included in the original article using the AUC food/AUC reference food formula. Portions of the test food and the reference food contained 75 g carbohydrate. GI calculated from the 240 min AUC data included in the original article using the AUC food/AUC reference food formula. GI value included in original article determined from AUC measured over 3 h for only 4 time points (0, 1, 2, and 3 h). GI corrected for added milk and adjusted to represent a 50 g carbohydrate portion size.

10. Portions of the test food and the reference food contained 12.5 g carbohydrate. 11. GI calculated from the 120 min AUC data included in the original article using the AUC food/AUC reference food formula. 12. GI value included in original article determined from AUC measured over 3 h for only 5 time points (0, 30, 60, 120 and 180 min). 13. Wheat chapatti was used as the reference food and given a GI of 100. The GI of the test food was measured by expressing the glucose AUC value for the test food as a percentage of the AUC value for wheat chapatti. 14. M Champ (INRA, France) and V Lang (Danone Vitapole Company, France), unpublished observations, 1998. 15. GI calculated from the 300 min AUC data included in the original article using the AUC food/AUC reference food formula. 16. Portions of the test food and the reference food contained 30 g carbohydrate. 17. Portions of the test food and the reference food contained 20 g carbohydrate. 18. Sydney Universitys Glycemic Index Research Service (Human Nutrition Unit, University of Sydney, Australia), unpublished observations, 1995-2007. 19. GI for sugars calculated from the glycemic response for a meal of sugar and rolled oats minus the glycemic response for the oats alone. 20. Portions of the test food and the reference food contained 100 g carbohydrate. 21. Total weight of the test food was 50 g, whereas the reference food contained 50 g available carbohydrate. The carbohydrate content of the test food was assumed to be 100% available, which may be an overestimation. 22. Total weight of the test food was 25 g, whereas the reference food contained 25 g available carbohydrate. The carbohydrate content of the test food was assumed to be 100% available, which may be an overestimation. 23. Eaten as part of a mixed meal with fish, tomato, and onion sauce. 24. GI value included in original article determined from AUC measured over 2 h for only 5 time points (0, 30, 60, 90 and 120 min). 25. GI value included in original article determined from AUC measured over 2 h for only 4 time points (0, 30, 60 and 120 min).


glycemic index (gi) table 2008-12, part ii

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