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Glycemic Index for Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada)


Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada).

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 Glycemic Index and Glycemic Load

FoodVolkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada)
CategoryBreads
Glycemic Index56 (medium)
Glycemic Load7.28 (low)
Available carbohydrate13 (g)
Serving size30 (g)

Serving Size

  

  
Below is a list of other foods in the category Breads with a GI 56 with a GI similar to Volkornbrot, whole-meal rye bread (Dimpflmeier Bakery Ltd, Canada)

Breads - GI and GL List

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
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
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
Sourdough rye (Australia), GI and GL
Glycemic Index = 48 (low)
Glycemic Load = NA
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
Sourdough rye (Canada), GI and GL
Glycemic Index = 57 (medium)
Glycemic Load = NA
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
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
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
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
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
Rye bread, whole-meal (Canada), GI and GL
Glycemic Index = 63 (medium)
Glycemic Load = NA
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
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
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 (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

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