|
|
Carbohydrate concentration per 100 g |
Glycaemic Index |
|
Apple juice (fresh) |
17 |
40 |
|
Black bread (German) |
45 |
40 |
|
Flour T200 (unrefined) - |
45 |
40 |
|
Flour T200 (unrefined) - |
17 |
40 |
|
Grapes |
16 |
40 |
|
Kidney beans |
11 |
40 |
|
Orange juice (freshly pressed) |
10 |
40 |
|
Peas (Fresh Petit Pois) |
10 |
40 |
|
Rye (wholemeal bread) |
49 |
40 |
|
Baked beans |
|
45 |
|
Bugar wheat (cooked) |
25 |
45 |
|
Bran bread |
40 |
45 |
|
Flour T150 (unrefined) - |
19 |
45 |
|
Spaghetti (hardgrain, cooke al dente) |
25 |
45 |
|
Buckwheat (black wheat flour) |
65 |
50 |
|
Crêpe/Pancake (made with buckwheat) |
25 |
50 |
|
Flour T150 (unrefined) - |
47 |
50 |
|
Kiwi |
12 |
50 |
|
Rice (Basmati) |
23 |
50 |
|
Rice (Brown) |
23 |
50 |
|
Sorbet |
30 |
50 |
|
Sweet potato |
20 |
50 |
|
Oatmeal - |
|
50 |
|
Low fat ice cream |
|
50 |
Table of Carbohydrate foods, according to their Glycaemic Index
Of course it is impossible to list every food. Use these lists as guides to learn which kinds of food have a high index and which kinds of food have a low index, then you should be able to predict the Glycaemic Index for foods that are not included here. These are approximate values as they can vary, especially among different varieties of fresh fruit and vegetables
