Glycemic Index Chart, GI Chart,GI Calculator, Glycemic Load(GL) -- e-Tools Age

Glycemic Index Chart, GI Chart

We offer a searchable collection of Glycemic Index(GI) and Glycemic Load(GL) data on thousands of foods. The glycemic index, glycaemic index, or GI measures how fast a food effects your blood sugar level. This can be helpful to manage diabetes and prevent heart disease. You can enter GI value, GL value or keywords to search for a related foods list/chart.


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Foods	GI	Serve(g)	Carb/serve(g)	GL
Cereal Grains and Pasta
Carrot cake, prepared with coconut flour	36	60	23	8
Red River Cereal (Maple Leaf Mills, Toronto, Canada)	49	30	22	11
Shredded Wheat? (Nabisco Brands Ltd., Canada)	83	30	20	17
Sugar and Sugar Alcohols
Honey, Red Gum (35% fructose)	46	25	18	8
Sugar (Sucrose), 50 g portion (Redpath Sugars, Toronto, Canada)	58	10	10	6
Sugar (Sucrose), 25 g portion (Redpath Sugars, Canada)	60	10	10	6
Sugar (Sucrose), 100 g portion (Redpath Sugars, Canada)	65	10	10	7
Vegetables and Vegetables Products
Ga Kenkey, prepared from fermented cornmeal (Zea mays) (Ghana)	44	150	41	18
Marfona potato, peeled, quartered, boiled 15 min in unsalted water	56	150	32	18
Potato, red, cubed, boiled in salted water 12 min, stored overnight in refrigerator, consumed cold	56	150	21	12
Nicola potato, peeled, quartered, boiled 15 min	59	150	16	9
Charlotte potato, peeled, quartered, boiled 15 min	66	150	23	15
Estima potato, peeled, quartered, boiled 15 min	66	150	26	17
King Edward potato, peeled, quartered, boiled 15 min in unsalted water	75	150	28	21
Desiree potato, peeled, quartered, boiled 15 min in unsalted water	77	150	17	13
Maris Piper potato, peeled, quartered, boiled 15 min in unsalted water	85	150	29	25
Red potatoes, boiled with skin on in salted water for 12 min	89	150	21	19
Maris Peer potato, peeled, quartered, boiled 15 min in unsalted water	94	150	29	27
Breads
White bread, prepared with a 10 min prove and a second 2 min proving (low loaf volume)	38	30	13	5
White bread eaten with powdered dried seaweed (Nori alga)	48	30	15	7
Traditional French baguette bread (prepared with wheat flour, water, salt and 20 g yeast)	57	30	18	10
Traditional French baguette (prepared with wheat flour, water, salt and 20 g yeast)	69	30	18	12
White bread, prepared with a 30 min prove and a second 12 min proving (moderate loaf volume)	72	30	13	9
White bread, enriched with 9 g lupin kernel fibre (viscous insoluble fiber) (Australasian Natural Ingredients Pty Ltd, Perth, Australia)	74	30	9	7
Classic French baguette (prepared with wheat flour, ascorbic acid, water, salt & 50 g yeast)	78	30	18	14
Classic French baguette (prepared with wheat flour, ascorbic acid, water, salt & 50 g yeast)	83	30	18	15
White bread, prepared with a 60 min prove and a second 30 min proving (moderate loaf volume)	86	30	13	11
White bread, prepared with a 40 min prove, a second 25 min proving and a third 50 min proving (large loaf volume)	100	30	13	13

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