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Glycemic Index for Barley bread, 50% kibbled barley (Australia)


Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Barley bread, 50% kibbled barley (Australia).

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 Glycemic Index and Glycemic Load

FoodBarley bread, 50% kibbled barley (Australia)
CategoryBreads
Glycemic Index48 (low)
Glycemic Load9.6 (low)
Available carbohydrate20 (g)
Serving size30 (g)

Serving Size

  

  
Below is a list of other foods in the category Breads with a GI 48 with a GI similar to Barley bread, 50% kibbled barley (Australia)

Breads - GI and GL List

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
Rye bread, whole-meal (Canada), GI and GL
Glycemic Index = 41 (low)
Glycemic Load = NA
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
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
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
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
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
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
Sourdough rye (Australia), GI and GL
Glycemic Index = 48 (low)
Glycemic Load = NA
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
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
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
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
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
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
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 (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
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
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
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
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
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
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
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
Sourdough rye (Canada), GI and GL
Glycemic Index = 57 (medium)
Glycemic Load = NA
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
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

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