Glycemic Index for Coarse oat-kernel bread, 80% intact oat kernels and 20% white-wheat flour (Sweden)

Last Update - 3rd September

Results for the Glycemic Index and Glycemic Load are given below for the Glycemic Index for Coarse oat-kernel bread, 80% intact oat kernels and 20% white-wheat flour (Sweden).

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Glycemic Index and Glycemic Load Food Coarse oat-kernel bread, 80% intact oat kernels and 20% white-wheat flour (Sweden) Category Breads Glycemic Index 65 (medium) Glycemic Load 12.35 (medium) Available carbohydrate 19 (g) Serving size 30 (g)

Serving Size    goz

Below is a list of other foods in the category Breads with a GI 65 with a GI similar to Coarse oat-kernel bread, 80% intact oat kernels and 20% white-wheat flour (Sweden)

Breads - GI and GL List 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 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 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 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 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 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 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 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, whole-meal (Canada), GI and GL Glycemic Index = 62 (medium) Glycemic Load = NA 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 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 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 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 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 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 White, high-fiber (Dempster’s Corporate Foods Ltd, Canada), GI and GL Glycemic Index = 67 (medium) Glycemic Load = NA 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 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 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 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 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 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 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 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 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 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, 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 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 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 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 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 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 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

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