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Glycemic Index for Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada)


Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada).

To calculate the Glycemic Load for a different amount of Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada), enter the value in the serving box below and press 'rescale'. For additional information related to Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada) see the Glycemic Index FAQ.

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 Glycemic Index and Glycemic Load

FoodBread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada)
CategoryBreads
Glycemic Index74 (high)
Glycemic Load15.54 (medium)
Available carbohydrate21 (g)
Serving size30 (g)

Serving Size

  

  
Below is a list of other foods in the category Breads with a GI 74 with a GI similar to Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada)

Breads - GI and GL List

Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL
Glycemic Index = 64 (medium)
Glycemic Load = 26 (high) for a typical serving size of 30g
Glycemic Load per 100g = 8 (low)
Availabe carbohydrate per 100g = 12 g
Coarse oat-kernel bread, 80% intact oat kernels and 20% white-wheat flour (Sweden), GI and GL
Glycemic Index = 65 (medium)
Glycemic Load = 41 (high) for a typical serving size of 30g
Glycemic Load per 100g = 12 (medium)
Availabe carbohydrate per 100g = 19 g
White bread + 15 g psyllium fiber (Plantago psyllium) (Mexico), GI and GL
Glycemic Index = 65 (medium)
Glycemic Load = 37 (high) for a typical serving size of 30g
Glycemic Load per 100g = 11 (medium)
Availabe carbohydrate per 100g = 17 g
Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL
Glycemic Index = 65 (medium)
Glycemic Load = 26 (high) for a typical serving size of 30g
Glycemic Load per 100g = 8 (low)
Availabe carbohydrate per 100g = 12 g
Whole-meal barley flour bread with sodium propionate, GI and GL
Glycemic Index = 65 (medium)
Glycemic Load = 43 (high) for a typical serving size of 30g
Glycemic Load per 100g = 13 (medium)
Availabe carbohydrate per 100g = 20 g
Bürgen Dark/Swiss rye, Mean of 2 studies, GI and GL
Glycemic Index = 65 ± 10 (medium)
Glycemic Load = 22 (high) for a typical serving size of 30g
Glycemic Load per 100g = 7 (low)
Availabe carbohydrate per 100g = 10 g
Whole-meal barley flour bread with lactic acid, GI and GL
Glycemic Index = 66 (medium)
Glycemic Load = 42 (high) for a typical serving size of 30g
Glycemic Load per 100g = 13 (medium)
Availabe carbohydrate per 100g = 19 g
Rye bread, whole-meal (Canada), GI and GL
Glycemic Index = 66 (medium)
Glycemic Load = NA
Unleavened bread, Amaranth:wheat (25:75) composite flour flatbread (India), GI and GL
Glycemic Index = 66 ± 10 (medium)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 15 g
Unleavened bread, Wheat-flour flatbread (India), GI and GL
Glycemic Index = 66 ± 9 (medium)
Glycemic Load = 35 (high) for a typical serving size of 30g
Glycemic Load per 100g = 11 (medium)
Availabe carbohydrate per 100g = 16 g
Whole-meal barley flour (80%) bread (20% white-wheat flour) (Sweden), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = 45 (high) for a typical serving size of 30g
Glycemic Load per 100g = 13 (medium)
Availabe carbohydrate per 100g = 20 g
White and whole-meal wheat bread with peanut butter (Canada), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = 29 (high) for a typical serving size of 100g
Glycemic Load per 100g = 29 (high)
Availabe carbohydrate per 100g = 44 g
Scalded spelt wheat-kernel bread (Slovenia), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = 49 (high) for a typical serving size of 30g
Glycemic Load per 100g = 15 (medium)
Availabe carbohydrate per 100g = 22 g
Klosterbrot whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = 29 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 13 g
White, high-fiber (Dempster’s Corporate Foods Ltd, Canada), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = NA
Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = 27 (high) for a typical serving size of 30g
Glycemic Load per 100g = 8 (low)
Availabe carbohydrate per 100g = 12 g
100% barley flour bread(Canada), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = 29 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 13 g
Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL
Glycemic Index = 67 (medium)
Glycemic Load = 27 (high) for a typical serving size of 30g
Glycemic Load per 100g = 8 (low)
Availabe carbohydrate per 100g = 12 g
Light rye (Silverstein’s Bakery, Toronto, Canada), GI and GL
Glycemic Index = 68 (medium)
Glycemic Load = 32 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
White, high-fiber, Mean of 2 studies, GI and GL
Glycemic Index = 68 ± 1 (medium)
Glycemic Load = 29 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 13 g
White, high-fiber (Weston’s Bakery, Toronto, Canada), GI and GL
Glycemic Index = 69 (medium)
Glycemic Load = NA
Unsliced (gluten-free wheat starch, soya bran) (UK), GI and GL
Glycemic Index = 69 (medium)
Glycemic Load = 30 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 13 g
Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL
Glycemic Index = 69 (medium)
Glycemic Load = 28 (high) for a typical serving size of 30g
Glycemic Load per 100g = 8 (low)
Availabe carbohydrate per 100g = 12 g
White-wheat-flour bread, (Canada), GI and GL
Glycemic Index = 69 ± 5 (medium)
Glycemic Load = 32 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
Whole-meal barley flour bread (used as reference for the 5 breads below), GI and GL
Glycemic Index = 70 (high)
Glycemic Load = 47 (high) for a typical serving size of 30g
Glycemic Load per 100g = 14 (medium)
Availabe carbohydrate per 100g = 20 g
White-wheat-flour bread, (USA), GI and GL
Glycemic Index = 70 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
White-wheat-flour bread, (Sunblest; Tip Top Bakeries, Australia), GI and GL
Glycemic Index = 70 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
Melba toast, Old London (Best Foods Canada Inc, Etobicoke, Canada), GI and GL
Glycemic Index = 70 (high)
Glycemic Load = 54 (high) for a typical serving size of 30g
Glycemic Load per 100g = 16 (medium)
Availabe carbohydrate per 100g = 23 g
White-wheat-flour bread, Mean of 6 studies, GI and GL
Glycemic Index = 70 ± 0 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
White-wheat-flour bread, (Dempster’s Corporate Foods Ltd, Canada), GI and GL
Glycemic Index = 71 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
Whole-meal (whole-wheat) wheat-flour bread (Canada), GI and GL
Glycemic Index = 71 (high)
Glycemic Load = 28 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 12 g
White-wheat-flour bread, (Canada), GI and GL
Glycemic Index = 71 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
Unsliced, GI and GL
Glycemic Index = 71 (high)
Glycemic Load = 36 (high) for a typical serving size of 30g
Glycemic Load per 100g = 11 (medium)
Availabe carbohydrate per 100g = 15 g
Whole-meal (whole-wheat) wheat-flour bread, Mean of 13 studies, GI and GL
Glycemic Index = 71 ± 2 (high)
Glycemic Load = 31 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 13 g
White-wheat-flour bread, (South Africa), GI and GL
Glycemic Index = 71 ± 7 (high)
Glycemic Load = 31 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 13 g
Wonder, enriched white bread, GI and GL
Glycemic Index = 71 ± 9 (high)
Glycemic Load = NA
Bagel, white, frozen (Lender’s Bakery, Montreal, Canada), GI and GL
Glycemic Index = 72 (high)
Glycemic Load = 36 (high) for a typical serving size of 70g
Glycemic Load per 100g = 25 (high)
Availabe carbohydrate per 100g = 35 g
Wonder, enriched white bread, GI and GL
Glycemic Index = 72 ± 4 (high)
Glycemic Load = NA
Whole-meal (whole-wheat) wheat-flour bread(Canada), GI and GL
Glycemic Index = 72 ± 6 (high)
Glycemic Load = 29 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 12 g
French baguette with chocolate spread (France), GI and GL
Glycemic Index = 72 ± 8 (high)
Glycemic Load = 38 (high) for a typical serving size of 70g
Glycemic Load per 100g = 27 (high)
Availabe carbohydrate per 100g = 37 g
Rice bread, low-amylose Calrose rice (Pav’s Allergy Bakery, Ingleburn, Australia), GI and GL
Glycemic Index = 72 ± 9 (high)
Glycemic Load = 29 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 12 g
Whole-meal (whole-wheat) wheat-flour bread (USA), GI and GL
Glycemic Index = 73 (high)
Glycemic Load = 34 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
White-wheat-flour bread, hard, toasted (Italian), GI and GL
Glycemic Index = 73 (high)
Glycemic Load = 37 (high) for a typical serving size of 30g
Glycemic Load per 100g = 11 (medium)
Availabe carbohydrate per 100g = 15 g
Kaiser rolls (Loblaw’s, Canada), GI and GL
Glycemic Index = 73 (high)
Glycemic Load = 39 (high) for a typical serving size of 30g
Glycemic Load per 100g = 12 (medium)
Availabe carbohydrate per 100g = 16 g
Wonder, enriched white bread, Mean of 3 studies, GI and GL
Glycemic Index = 73 ± 2 (high)
Glycemic Load = 34 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 14 g
Gluten-free wheat starch, soya bran, Mean of 2 studies, GI and GL
Glycemic Index = 73 ± 4 (high)
Glycemic Load = 32 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 13 g
White spelt wheat bread (Slovenia), GI and GL
Glycemic Index = 74 (high)
Glycemic Load = 57 (high) for a typical serving size of 30g
Glycemic Load per 100g = 17 (medium)
Availabe carbohydrate per 100g = 23 g
Bread stuffing, Paxo (Campbell Soup Co Ltd, Toronto, Canada), GI and GL
Glycemic Index = 74 (high)
Glycemic Load = 52 (high) for a typical serving size of 30g
Glycemic Load per 100g = 16 (medium)
Availabe carbohydrate per 100g = 21 g
Bürgen Dark/Swiss rye (Tip Top Bakeries, Australia), GI and GL
Glycemic Index = 74 ± 6 (high)
Glycemic Load = NA
Whole-meal (whole-wheat) wheat-flour bread (South Africa), GI and GL
Glycemic Index = 75 ± 9 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 13 g
Unleavened bread, Lebanese bread, white (Seda Bakery, Sydney, Australia), GI and GL
Glycemic Index = 75 ± 9 (high)
Glycemic Load = 40 (high) for a typical serving size of 30g
Glycemic Load per 100g = 12 (medium)
Availabe carbohydrate per 100g = 16 g
Sliced (gluten-free wheat starch, soya bran) (UK), GI and GL
Glycemic Index = 76 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 13 g
Rye bread (speciality), blackbread, Riga (Berzin’s Specialty Bakery, Sydney, Australia), GI and GL
Glycemic Index = 76 ± 14 (high)
Glycemic Load = 33 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 13 g
Unleavened bread, Amaranth:wheat (50:50) composite flour flatbread (India), GI and GL
Glycemic Index = 76 ± 20 (high)
Glycemic Load = 38 (high) for a typical serving size of 30g
Glycemic Load per 100g = 11 (medium)
Availabe carbohydrate per 100g = 15 g
Gluten-free white bread, Mean of 2 studies, GI and GL
Glycemic Index = 76 ± 5 (high)
Glycemic Load = 38 (high) for a typical serving size of 30g
Glycemic Load per 100g = 11 (medium)
Availabe carbohydrate per 100g = 15 g
Fibre white (Nature’s Fresh, Auckland, New Zealand), GI and GL
Glycemic Index = 77 ± 10 (high)
Glycemic Load = 39 (high) for a typical serving size of 30g
Glycemic Load per 100g = 12 (medium)
Availabe carbohydrate per 100g = 15 g
Wonder, enriched white bread, GI and GL
Glycemic Index = 77 ± 3 (high)
Glycemic Load = NA
Whole-meal (whole-wheat) wheat-flour bread (Tip Top Bakeries, Australia), GI and GL
Glycemic Index = 77 ± 9 (high)
Glycemic Load = 31 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 12 g
Whole-meal (whole-wheat) wheat-flour bread (Tip Top Bakeries, Australia), GI and GL
Glycemic Index = 78 ± 16 (high)
Glycemic Load = 31 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 12 g
Gluten-free multigrain bread (Country Life Bakeries, Dandenong, Australia), GI and GL
Glycemic Index = 79 ± 13 (high)
Glycemic Load = 34 (high) for a typical serving size of 30g
Glycemic Load per 100g = 10 (low)
Availabe carbohydrate per 100g = 13 g
Sliced, GI and GL
Glycemic Index = 80 (high)
Glycemic Load = 40 (high) for a typical serving size of 30g
Glycemic Load per 100g = 12 (medium)
Availabe carbohydrate per 100g = 15 g
Wonderwhite (Buttercup Bakeries, Australia), GI and GL
Glycemic Index = 80 ± 8 (high)
Glycemic Load = 37 (high) for a typical serving size of 30g
Glycemic Load per 100g = 11 (medium)
Availabe carbohydrate per 100g = 14 g

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