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Glycemic Index for Unleavened bread, Pita bread, white (Canada)


Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Unleavened bread, Pita bread, white (Canada).

To calculate the Glycemic Load for a different amount of Unleavened bread, Pita bread, white (Canada), enter the value in the serving box below and press 'rescale'. For additional information related to Unleavened bread, Pita bread, white (Canada) see the Glycemic Index FAQ.

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 Glycemic Index and Glycemic Load

FoodUnleavened bread, Pita bread, white (Canada)
CategoryBreads
Glycemic Index57 (medium)
Glycemic Load9.69 (low)
Available carbohydrate17 (g)
Serving size30 (g)

Serving Size

  

  
Below is a list of other foods in the category Breads with a GI 57 with a GI similar to Unleavened bread, Pita bread, white (Canada)

Breads - GI and GL List

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
White bread with butter (Canada), GI and GL
Glycemic Index = 59 (medium)
Glycemic Load = 28 (high) for a typical serving size of 100g
Glycemic Load per 100g = 28 (high)
Availabe carbohydrate per 100g = 48 g
Whole-meal barley flour bread with calcium lactate, GI and GL
Glycemic Index = 59 (medium)
Glycemic Load = 39 (high) for a typical serving size of 30g
Glycemic Load per 100g = 12 (medium)
Availabe carbohydrate per 100g = 20 g
Roggenbrot, Vogel’s (Stevns and Co, Sydney, Australia), GI and GL
Glycemic Index = 59 ± 5 (medium)
Glycemic Load = 28 (high) for a typical serving size of 30g
Glycemic Load per 100g = 8 (low)
Availabe carbohydrate per 100g = 14 g
White and whole-meal wheat bread with peanut butter, Mean of 2 studies, GI and GL
Glycemic Index = 59 ± 8 (medium)
Glycemic Load = 26 (high) for a typical serving size of 100g
Glycemic Load per 100g = 26 (high)
Availabe carbohydrate per 100g = 44 g
Hamburger bun (Loblaw’s, Canada), GI and GL
Glycemic Index = 61 (medium)
Glycemic Load = 31 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 15 g
Rice bread, high-amylose Doongara rice (Pav’s Allergy Bakery, Australia), GI and GL
Glycemic Index = 61 ± 9 (medium)
Glycemic Load = 24 (high) for a typical serving size of 30g
Glycemic Load per 100g = 7 (low)
Availabe carbohydrate per 100g = 12 g
White bread with butter and skim milk cheese (Canada), GI and GL
Glycemic Index = 62 (medium)
Glycemic Load = 24 (high) for a typical serving size of 100g
Glycemic Load per 100g = 24 (high)
Availabe carbohydrate per 100g = 38 g
Rye bread, cocktail, sliced (Kasselar Food Products, Canada), GI and GL
Glycemic Index = 62 (medium)
Glycemic Load = 25 (high) for a typical serving size of 30g
Glycemic Load per 100g = 7 (low)
Availabe carbohydrate per 100g = 12 g
Rye bread, whole-meal (Canada), GI and GL
Glycemic Index = 62 (medium)
Glycemic Load = NA
French baguette with butter and strawberry jam (France), GI and GL
Glycemic Index = 62 ± 7 (medium)
Glycemic Load = 36 (high) for a typical serving size of 70g
Glycemic Load per 100g = 25 (high)
Availabe carbohydrate per 100g = 41 g
Rye bread, whole-meal (Canada), GI and GL
Glycemic Index = 63 (medium)
Glycemic Load = NA
Whole-meal spelt wheat bread (Slovenia), GI and GL
Glycemic Index = 63 (medium)
Glycemic Load = 40 (high) for a typical serving size of 30g
Glycemic Load per 100g = 12 (medium)
Availabe carbohydrate per 100g = 19 g
Pain au lait (Pasquier, France), GI and GL
Glycemic Index = 63 ± 10 (medium)
Glycemic Load = 34 (high) for a typical serving size of 60g
Glycemic Load per 100g = 20 (high)
Availabe carbohydrate per 100g = 32 g
Happiness (cinnamon, raisin, and pecan bread) (Natural Ovens, Mannitowoc, WI, USA), GI and GL
Glycemic Index = 63 ± 5 (medium)
Glycemic Load = 29 (high) for a typical serving size of 30g
Glycemic Load per 100g = 9 (low)
Availabe carbohydrate per 100g = 14 g
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
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
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
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
Rye bread, whole-meal (Canada), GI and GL
Glycemic Index = 66 (medium)
Glycemic Load = NA
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
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
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
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 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
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
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
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
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

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