GI Search

Food Name	GI	Food Manufacturer	Product Category	Country of food production	Serving Size (g)	Average carbohydrate portion (g)	GL (based on average carbohydrate potion)	Reference:	Subjects type	Time	Subjects Number	Year of test
Cake, NS, decreased GI variant, sugar-to-flour ratio: 0.80	20	Bakery School, Herk-de-Stad, Belgium	Bakery Products	Belgium		30	6	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Carrot cake, prepared with wheat flour and coconut flour	37		Bakery Products	Philippines		30	11	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Chocolate cake made from packet mix with chocolate frosting	38	Betty Crocker, General Mills Inc., Minneapolis, USA	Bakery Products	USA		30	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Chocolate mudcake	43		Bakery Products	Australia		30	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2009
Christmas fruit cake	53		Bakery Products	Australia		30	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Cupcake, strawberry-iced	73	Squiggles, Farmland, Grocery Holdings, Tooronga, Australia	Bakery Products	Australia		30	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Plumcake, prepared with wheat flour and yogurt	47	Mulino Bianco, Barilla, Italy	Bakery Products	Italy		30	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005
Pound cake 0%	38	Bimbo S.A de C.V, Mexico	Bakery Products	Mexico		30	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
Raspberry Coffee cake, President's Choice® Blue Menu™	50	Loblaw Brands Limited, Canada	Bakery Products	Canada		30	15	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Sponge cake, filled with marmalade and yogurt cream	57	Yogo brioss, Ferrero, Italy	Bakery Products	Italy		30	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Sponge cake with cocoa, milk cream-filled, coated with chocolate	58	Kinder Délice, Italy	Bakery Products	Italy		30	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Sponge cake with cocoa, milk cream-filled, coated with chocolate and coconut pieces (Kinder Délice Cocco)	56	Ferrero, Italy	Bakery Products	Italy		30	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Sponge cake, soft wheat flour, carrots (14%), almonds (7%) (Camille, Mulino Bianco)	51	Barilla, Italy	Bakery Products	Italy		30	15	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2007
Sponge cake, soft wheat flour, filled with chocolate cream (Kinder Pan e Cioc Cacao)	61	Ferrero, Italy	Bakery Products	Italy		30	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Sponge cake, soft wheat flour, ground cereals (rice, barley, rye, oat, wheat) and cocoa, filled with barley malt cream (Kinder colazione più)	66	Ferrero, Italy	Bakery Products	Italy		30	20	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Sponge cake, soft wheat flour, orange cream-filled, coated with chocolate, Fiesta	60	Ferrero, Italy	Bakery Products	Italy		30	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Sponge cake, soft wheat flour, with almond and chocolate pieces (Brioche Cereali e Cioccolato, Grancereale)	66	Barilla, Italy	Bakery Products	Italy		30	20	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Sponge cake, wheat flour, rolled barley and oat (2.5%), filled with apricot jam (Brioss Albicocca ecereali)	60	Ferrero Italy	Bakery Products	Italy		30	18	Cossu, M., et al., A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values. International Journal of Food Sciences and Nutrition, 2018. 69(6): p. 676-681.	Normal	2h	10	2012
Vanilla cake, made from packet mix with vanilla frosting	42	Betty Crocker, General Mills Inc., Minneapolis, USA	Bakery Products	USA		30	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Cake, prepared with yoghurt, gluten-free (Plum cake)	42	Dr Shaer AG/SPA, Italy	Bakery Products	Italy		30	13	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Cake, prepared with brown rice, corn, millet and buckwheat, gluten-free (Gallette Chicchi al vento, Grancereale)	67	Barilla, Italy	Bakery Products	Italy		30	20	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Croissant, all butter	45	Coles Supermarkets Pty Ltd, Australia	Bakery Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Croissant	67		Bakery Products	Oman		30	20	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Apple Berry crumble, President's Choice® Blue Menu™	41	Loblaw Brands Limited, Canada	Bakery Products	Canada		30	12	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Bavarian (mousse filling on biscuit base), Chocolate honeycomb, light	31	Sara Lee Bakery, Australia	Bakery Products	Australia		30	9	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2006-2007
Danish Pastry, Apple & Peach, light	50	Sara Lee Bakery, Australia	Bakery Products	Australia		30	15	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Fruit mince pies, shortcrust pastry case filled with dried fruit	58		Bakery Products	Australia		30	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2009
Pavlova, meringue base topped with whipped cream, fresh strawberries, banana and passionfruit pulp	49		Bakery Products	Australia		30	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2010
Gingerbread	81		Bakery Products	France		30	24	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Gingerbread	88		Bakery Products	France		30	26	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Gingerbread	89		Bakery Products	France		30	27	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	13	2019
Apple Blueberry muffin	49	Sara Lee Bakery, Australia	Bakery Products	Australia		30	15	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2006-2007
Apple, oat, sultana muffin	54		Bakery Products	Australia		30	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2000
Apricot, coconut and honey muffin	60		Bakery Products	Australia		30	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2000
Banana, oat and honey muffin	65		Bakery Products	Australia		30	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Blueberry muffin	50	Sara Lee Bakery, Australia	Bakery Products	Australia		30	15	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Blueberry (Wild) 10-Grain muffin, President's Choice® Blue Menu™	57	Loblaw Brands Limited, Canada	Bakery Products	Canada		30	17	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Chocolate butterscotch muffin	53		Bakery Products	Australia		30	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Chocolate chip muffin	52	Sara Lee Bakery, Australia	Bakery Products	Australia		30	16	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	11	2006-2007
Cranberry & Orange Soy muffin, President's Choice® Blue Menu™	48	Loblaw Brands Limited, Canada	Bakery Products	Canada		30	14	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Cranberry Raisin muffin	43		Bakery Products	Australia		30	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Double chocolate muffin	46	Sara Lee Bakery, Australia	Bakery Products	Australia		30	14	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Raisin Bran Flax muffin, President's Choice® Blue Menu™	52	Loblaw Brands Limited, Canada	Bakery Products	Canada		30	16	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Raspberry Pomegranate muffin, President's Choice® Blue Menu™	58	Loblaw Brands Limited, Canada	Bakery Products	Canada		30	17	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Muffin, made with 14% soft wheat flour, 7% lentil flour, 5% resistant starch and 3% dextrins	39		Bakery Products	Spain		30	12	Ferrer-Mairal, A., et al., In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients. European Journal of Nutrition, 2012. 51(8): p. 947-54.	Normal	2h	10	2009
Muffin made with oat flour	54		Bakery Products	Singapore		30	16	Soong, Y.Y., R.Y.C. Quek, and C.J. Henry, Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro. European Journal of Nutrition, 2015. 54(8): p. 1281-5.	Normal	2h	12	2015
Muffin made with barley flour	55		Bakery Products	Singapore		30	17	Soong, Y.Y., R.Y.C. Quek, and C.J. Henry, Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro. European Journal of Nutrition, 2015. 54(8): p. 1281-5.	Normal	2h	12	2015
Muffin made with corn flour	74		Bakery Products	Singapore		30	22	Soong, Y.Y., R.Y.C. Quek, and C.J. Henry, Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro. European Journal of Nutrition, 2015. 54(8): p. 1281-5.	Normal	2h	12	2015
Muffin made with wheat flour	74		Bakery Products	Singapore		30	22	Soong, Y.Y., R.Y.C. Quek, and C.J. Henry, Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro. European Journal of Nutrition, 2015. 54(8): p. 1281-5.	Normal	2h	12	2015
Muffin made with rice flour	79		Bakery Products	Singapore		30	24	Soong, Y.Y., R.Y.C. Quek, and C.J. Henry, Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro. European Journal of Nutrition, 2015. 54(8): p. 1281-5.	Normal	2h	12	2015
Pancakes, prepared with wheat flour and coconut flour	46		Bakery Products	Philippines		30	14	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Pancakes, prepared from wheat flour and water	61	Coles Smart Buy Plain Flour, Coles Supermarkets Pty Ltd	Bakery Products	Australia		30	18	Dona, A.C., et al., (1)H NMR spectroscopy for the in vitro understanding of the glycaemic index. British Journal of Nutrition, 2013. 109(11): p. 1934-9.	Normal	2h	10	2009
Pancakes, prepared from shake mix	67	Green's General Foods, Glendenning, Australia	Bakery Products	Australia		30	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pancakes, millet (100% foxtail millet flour)	76		Bakery Products	China		30	23	Ren, X., et al., In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products. Food & Function, 2016. 7(1): p. 372-9.	Normal	2h	10	2016
Pancakes, prepared from wheat flour	80		Bakery Products	China		30	24	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Pancakes, millet (75% foxtail millet flour, 25% extrusion flour (w/w, dry basis)	83		Bakery Products	China		30	25	Ren, X., et al., In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products. Food & Function, 2016. 7(1): p. 372-9.	Normal	2h	10	2016
Pancakes, buckwheat, gluten-free, made from packet mix	102	Orgran Natural Foods, Carrum Downs, Australia	Bakery Products	Australia		30	31	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pancakes, gluten-free, made from packet mix	61	Freedom Foods, Cheltenham, Australia	Bakery Products	Australia		30	18	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Brownies, containing wheat flour and coconut flour	43		Bakery Products	Philippines		30	13	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Cinnamon bread, prepared with wheat flour and coconut flour	45		Bakery Products	Philippines		30	14	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Doughnut	75		Bakery Products	Oman		30	23	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Hot cross buns, spiced sweet bun with dried fruit	59	Tip Top Bakeries, Chatswood, Australia	Bakery Products	Australia		30	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Hot cross buns, spiced sweet bun with dried fruit	66		Bakery Products	Australia		30	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2012
Pan de sal (sweet bread roll), containing wheat flour and coconut flour	62		Bakery Products	Philippines		30	19	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Pastry, puff	56	Pampas™, Australia	Bakery Products	Australia		30	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Pastry, puff, with wheat flour and sugar	47	Nastrine, Italy	Bakery Products	Italy		30	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2005
Pikelets, Golden brand	85	Tip Top Bakeries, Chatswood, Australia	Bakery Products	Australia		30	26	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pizza base, baked in oven at 220oC for 9 min	52	Boboli, Orograin Bakeries Manufacturing Inc, PA, USA	Bakery Products	USA		30	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Scones, plain, made from packet mix	92	Defiance Milling Co, Australia	Bakery Products	Australia		30	28	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Sweet bread, with chocolate chips	50	Pangoccioli, Italy	Bakery Products	Italy		30	15	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Tarte, made with wheat flour and apricot jam	44	Crostatina all'albicocca, Italy	Bakery Products	Italy		30	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2005
Beer (4.5% alcohol by volume) (Nikolai Lager)	119	Sinebrychoff Ltd, Finland	Beverages	Finland		10	12	Hatonen, K.A., et al., Modifying effects of alcohol on the postprandial glucose and insulin responses in healthy subjects. The American Journal of Clinical Nutrition, 2012. 96(1): p. 44-9.	Normal	2h	10	2012
Beer (4.4% alcohol by volume), Pilsner Urquell®	89	Plze?ský Prazdroj, A.S., Czech Republic	Beverages	Czech Republic		10	9	Sluik, D., et al., Contributors to dietary glycaemic index and glycaemic load in the Netherlands: the role of beer. British Journal of Nutrition, 2016. 115(7): p. 1218-25.	Normal	2h	10	2016
Beer, non-alcoholic (0.0% alcohol by volume) (Nikolai Lager)	80	Sinebrychoff Ltd, Finland	Beverages	Finland		10	8	Hatonen, K.A., et al., Modifying effects of alcohol on the postprandial glucose and insulin responses in healthy subjects. The American Journal of Clinical Nutrition, 2012. 96(1): p. 44-9.	Normal	2h	10	2012
Coca Cola®, soft drink	53	Coca Cola Amatil, Sydney, Australia	Beverages	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Coca Cola®, soft drink	73		Beverages	Italy		25	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Cola, Pepsi®, sucrose-sweetened	72	Pepsi, Hartwall Ltd, Finland	Beverages	Finland		25	18	Hatonen, K.A., et al., Coffee does not modify postprandial glycaemic and insulinaemic responses induced by carbohydrates. European Journal of Nutrition, 2012. 51(7): p. 801-6.	Normal	2h	12	2011
Ginger beer, carbonated beverage	65	Bundaberg Brewed Drinks Pty Ltd, Australia	Beverages	Australia		25	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2017
Lemon flavored soft drink, Lemonade, Schweppes®	54	Cadbury Schweppes, Sydney, Australia	Beverages	Australia		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Lemon flavored soft drink, Solo™, lemon squash	58	Cadbury Schweppes, Australia	Beverages	Australia		25	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Lemon flavored soft drink Sprite™	64	The Coca-Cola Company, Australia	Beverages	Australia		25	16	Luke, D.R., et al., Phase 1 Study of the Pharmacology of BTI320 Before High-Glycemic Meals. Clinical Pharmacology in Drug Development, 2019. 8(3): p. 395-403.	Normal	2h	10	2011
Blackcurrant fruit syrup, Ribena™ reconstituted with water	52	GlaxoSmithKline Group, Australia	Beverages	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Fruit drink, decreased GI variant (containing 8% isomaltose)	48		Beverages	Belgium		25	12	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Fruit drink, increased GI variant (containing 8% sucrose)	86		Beverages	Belgium		25	22	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Fruit flavored beverage	67		Beverages	Australia		25	17	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Fruit flavored beverage with 0.22 g Filtered Molasses Concentrate added per 100 mL (3.6 g FMC/100 g carbohydrate)	58		Beverages	Australia		25	15	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Ice Green Tea, ready-to-drink brewed green tea	50	Pokka Corporation (S) Private Ltd, Singapore	Beverages	Singapore		25	13	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	13	2015
Iced Green Tea, 7% lemon juice	66	Estathè verde, Ferrero, Italy	Beverages	Italy		25	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Ice Lemon Tea, ready-to-drink black tea with lemon flavor	74	F&N Foods Private Ltd, Singapore)	Beverages	Singapore		25	19	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	14	2015
Iced lemon tea, decaffeinated, lemon juice powder 0.2% (7% fructose)	38	Estathè deteinato limone, Ferrero, Italy	Beverages	Italy		25	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Iced lemon tea, lemon juice powder 0.2%	72	Estathè limone, Ferrero, Italy	Beverages	Italy		25	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Iced peach tea, 9.5% peach juice	71	Estathè pesca, Ferrero, Italy	Beverages	Italy		25	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Orange Delight Cocktail with pulp, President's Choice® Blue Menu™	44	Loblaw Brands Limited, Canada	Beverages	Canada		25	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Tropical blend fruit drink, V8 Splash®	47	Campbell's Soup Company, USA	Beverages	USA		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Choc Banana flavored drink, Aussie Bodies Start the Day UHT	24	Aussie Bodies Pty Ltd, Australia	Beverages	Australia		25	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Chocolate flavored drink, Aussie Bodies Start the Day UHT	26	Aussie Bodies Pty Ltd, Australia	Beverages	Australia		25	7	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	11	2006-2007
Hot Chocolate mix made with hot water, Complete	51	Nestlé, Australia	Beverages	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Chocolate Liquid Breakfast, Devondale Fast Start	39	Murray Goulburn Co-Operative Company Limited, Australia	Beverages	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2012
Coffee Liquid Breakfast, Devondale Fast Start	39	Murray Goulburn Co-Operative Company Limited, Australia	Beverages	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2012
Kellogg’s® Coco Pops Chocolatey Liquid Breakfast	35	Kellogg’s Australia	Beverages	Australia		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Kellogg‘s® Nutri-Grain Breakfast Fuel	38	Kellogg’s Australia	Beverages	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Milo™, dissolved in water	55	Nestlé, Australia	Beverages	Australia		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Milo™, dissolved in water	52	Nestlé, Auckland, New Zealand	Beverages	New Zealand		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Milk powder, Jerseyjoy Active Life, prepared with water	32	Australia Jersey Dairy Group Pty Ltd	Beverages	Australia		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Nesquik™, chocolate, prepared with water	53	Nestlé, Australia	Beverages	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	1998
Nesquik™, strawberry, prepared with water	64	Nestlé, Australia	Beverages	Australia		25	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	1998
Ovaltine®, chocolate, prepared with water	50	Twinings & Co, Australia	Beverages	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Formulated Milk powder for Middle-Aged Adults, Probilove, prepared with water	32	Australia Jersey Dairy Group Pty Ltd	Beverages	Australia		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Vanilla drink with fiber, Build-Up™ nutrient-fortified drink	41	Nestlé, Australia	Beverages	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Vanilla Liquid Breakfast, Devondale Fast Start	49	Murray Goulburn Co-Operative Company Limited, Australia	Beverages	Australia		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Yakult	51	Yakult Italia	Beverages	Italy		25	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2011
Yakult, fermented milk drink	58	Yakult company, Taipei, Taiwan	Beverages	Taiwan		25	15	Lin, M.H.A., M.C. Wu, and J. Lin, Variable classifications of glycemic index determined by glucose meters. Journal of Clinical Biochemistry and Nutrition, 2010. 47(1): p. 45-52.	Normal	2h	10	2010
Yakult® Light, fermented milk drink with Lactobacillus casei	36	Yakult, Dandenong, Australia	Beverages	Australia		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Rice milk drink, low-fat, Australia's Own Natural™	92	So Natural Foods, Taren Point, Australia	Beverages	Australia		25	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Rice milk, low-fat, calcium enriched, Vitasoy®	79	National Foods Ltd, Australia	Beverages	Australia		25	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Smoothie, apple, pear, banana (Frullato mela, pera e banana Storie di frutta, Mulino Bianco)	68	Barilla, Italy	Beverages	Italy		25	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Smoothie, banana	30		Beverages	Australia		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Smoothie, Banana & Honey, Devondale brand	28	Murray Goulburn Co-Operative Company Limited, Australia	Beverages	Australia		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Smoothie, banana and strawberry, V8 Splash®	44	Campbell's Soup Company, Camden, USA	Beverages	USA		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Smoothie, mango	32		Beverages	Australia		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Smoothie, mango and passionfruit	36	Innocent Ltd., UK	Beverages	UK		25	9	Saltaouras, G., et al., Glycaemic index, glycaemic load and dietary fibre characteristics of two commercially available fruit smoothies. International Journal of Food Sciences and Nutrition, 2019. 70(1): p. 116-123.	Normal	2h	10	2019
Smoothie, raspberry	33	Con Agra Inc, Omaha, USA	Beverages	USA		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Smoothie, strawberry and banana	39	Innocent Ltd., UK	Beverages	UK		25	10	Saltaouras, G., et al., Glycaemic index, glycaemic load and dietary fibre characteristics of two commercially available fruit smoothies. International Journal of Food Sciences and Nutrition, 2019. 70(1): p. 116-123.	Normal	2h	10	2019
Smoothie, Tropical, Devondale brand	31	Murray Goulburn Co-Operative Company Limited, Australia	Beverages	Australia		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Cocoa malt flavor, Up & Go™, soy milk, rice cereal liquid breakfast	43	Sanitarium Health Foods, Australia	Beverages	Australia		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Chocolate Daydream™ shake, fructose (Revival Soy®)	33	Physicians Pharmaceuticals, Inc, USA	Beverages	USA		25	8	Blair, R.M., E.C. Henley, and A. Tabor, Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutrition Journal, 2006. 5: p. 35.	Normal	2h	10	2004
Chocolate flavored soy milk drink, So Good Bliss	46	Sanitarium Health Foods, Australia	Beverages	Australia		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Chocolate, Xpress, soy bean, cereal and legume extract drink with fructose	39	So Natural Foods, Australia	Beverages	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Original malt flavor, Up & Go™, soy milk, rice cereal liquid breakfast	46	Sanitarium Health Foods, Australia	Beverages	Australia		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Smoothie drink, soy, banana, 1% fat	30	So Natural Foods, Australia	Beverages	Australia		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Smoothie drink, soy, chocolate hazelnut, 1% fat	34	So Natural Foods, Australia	Beverages	Australia		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Soy Beverage, Chocolate flavored, President's Choice® Blue Menu™	40	Loblaw Brands Limited, Canada	Beverages	Canada		25	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Soy Beverage, Original flavored, President's Choice® Blue Menu™	15	Loblaw Brands Limited, Canada	Beverages	Canada		25	4	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Soy Beverage, Vanilla flavored, President's Choice® Blue Menu™	28	Loblaw Brands Limited, Canada	Beverages	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Sport beverage based on whey protein powder with carbohydrate (CHO:PRO=4:1), orange flavor	67	Endurox R4, Pacific Health Laboratories, Parsippany, NJ, USA	Beverages	USA		25	17	Qin, L., et al., Effects of Three Commercially Available Sports Drinks on Substrate Metabolism and Subsequent Endurance Performance in a Postprandial State. Nutrients, 2017. 9(4).	Normal	2h	10	2017
Sustagen® Sport Chocolate, prepared with water	36	Nestlé Health Science, Australia	Beverages	Australia		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Sustagen® Sport Vanilla, prepared with water	37	Nestlé Health Science, Australia	Beverages	Australia		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2019
Thorpedo® Advanced Hydration for Kids, all flavors	11	Thorpedo Foods, Australia	Beverages	Australia		25	3	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Thorpedo® Ultra Low GI Energy Water, all flavors	16	Thorpedo Foods, Australia	Beverages	Australia		25	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Ancient Grains Quinoa milk drink with Chia	42	Freedom Foods, Australia	Beverages	Australia		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Coconut milk beverage, containing organic coconut milk and organic brown rice	68	Pure Harvest Coco Quench, Australia	Beverages	Australia		25	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Coconut Water, water of green coconut, Nudie™	55		Beverages	Australia		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2012
Goat Milk Drink, Symbiotics Low GI, powder prepared with water	25	NIG Nutritionals Pty Ltd, New Zealand	Beverages	New Zealand		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Oat milk, calcium enriched, Vitasoy®	69	National Foods Ltd, Australia	Beverages	Australia		25	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2009
English Muffin™ bread	77	Natural Ovens, USA	Breads	USA		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
English Muffin, Whole Grain Multigrain, President's Choice® Blue Menu™	45	Loblaw Brands Limited, Canada	Breads	Canada		15	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Fruit and Spice Bread, Vogel’s	57	Goodman Fielder, New Zealand	Breads	New Zealand		15	9	Godley, R., et al., Moderate alcohol consumption the night before glycaemic index testing has no effect on glycaemic response. European Journal of Clinical Nutrition, 2009. 63(5): p. 692-4.	Normal	2h	20	2009
Fruit and Spice Bread, Vogel's, tested after a high-CHO evening meal	68	Goodman Fielder, Auckland, New Zealand	Breads	New Zealand		15	10	Ning, B., et al., The effect of the fat and carbohydrate contents in the evening meal preceding GI testing on GI. European Journal of Clinical Nutrition, 2010. 64(2): p. 224-6.	Normal	2h	20	2010
Fruit and Spice Bread, Vogel's, tested after a high-fat evening meal	59	Goodman Fielder, Auckland, New Zealand	Breads	New Zealand		15	9	Ning, B., et al., The effect of the fat and carbohydrate contents in the evening meal preceding GI testing on GI. European Journal of Clinical Nutrition, 2010. 64(2): p. 224-6.	Normal	2h	20	2010
Fruit loaf, Bürgen®	44	Tip Top Bakeries, Chatswood, Australia	Breads	Australia		15	7	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10	1997
Fruit and Muesli bread, Bürgen®	53	Tip Top Bakeries, Australia	Breads	Australia		15	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Fruit and cinnamon bread	71	Finest, UK	Breads	UK		15	11	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fruit and Spice Loaf, thick sliced	54	Buttercup bakeries, Moorebank, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Fruit loaf, sliced	57		Breads	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Cinnamon, raisin, pecan bread, Happiness™	63	Natural Ovens, Manitowoc, USA	Breads	USA		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Muesli bread, made from packet mix in bread making machine	54	Con Agra Inc., USA	Breads	USA		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Raisin Toast, TipTop™	53	Tip Top Bakeries, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Whole-wheat bread with dried fruit	47		Breads	China		15	7	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Multigrain bread, gluten-free	79	Country Life Bakery, Dandenong, Australia	Breads	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
White bread, gluten free	40	Country Life Bakery, Australia	Breads	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
White bread, gluten free, sliced	61	COOP Italia-Soc. Coop a.r.l., Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
White roll bread, gluten free	63	Dr Schär AG/SPA, Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
White sourdough bread, gluten free, sliced	52	Dr Schär AG/SPA, Italy	Breads	Italy		15	8	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Burger Buns, 100% Whole wheat Gigantico, President's Choice® Blue Menu™	62	Loblaw Brands Limited, Canada	Breads	Canada		15	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Herman Brot HermanBurger Protein Bun	31	Herman Brot Pty Ltd, Australia	Breads	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Hot Dog Rolls, 100% Whole wheat Gigantico, President's Choice® Blue Menu™	62	Loblaw Brands Limited, Canada	Breads	Canada		15	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Mixed Grain bread roll, Bürgen™	52	Tip Top Bakeries, Chatswood, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	14	2008
Soft bread rolls, Pagnottelle classic, soft wheat flour, sugar (5.4%), Mulino Bianco	62	Barilla, Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Soft bread rolls, Sfilatini al grano tenero, Mulino Bianco	65	Barilla, Italy	Breads	Italy		15	10	F Brighenti, unpublished observations.	Normal	2h	9	2009
Classic Seed Loaf, Helga's™	68	Quality Bakers, Sydney, Australia	Breads	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Hearty 7 Grain bread, Healthy Choice™	55	Con Agra Inc., USA	Breads	USA		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Hearty 100% Whole Grain bread, Healthy Choice™	62	Con Agra Inc., USA	Breads	USA		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Kibbled Konini bread	68	Country Fare, New Zealand	Breads	New Zealand		15	10	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	14	2000
Kibbled wheat bread, Lawson’s Settlers Grain	65	Goodman Fielder, Australia	Breads	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2008
Linola seed bread	90		Breads	China		15	14	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Mixed Grain bread, Bürgen™	34	Tip Top Bakeries, Chatswood, Australia	Breads	Australia		15	5	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10 - 12	1997
Mixed Grain, Bürgen™	52	Tip Top Bakeries, Chatswood, Australia	Breads	Australia		15	8	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	12	2007
Mixed grain sandwich bread, Molenberg™	75	Goodman Fielder, Auckland, New Zealand	Breads	New Zealand		15	11	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	15	2000
Multigrain batch bread	62		Breads	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Multigrain bread	56	High 5 Silver Bird Group Berhad, Shah Alam, Selangor, Malaysia	Breads	Malaysia		15	8	Yusof, B.N.M., et al., Glycaemic index of four commercially available breads in Malaysia. International Journal of Food Sciences and Nutrition, 2009. 60(6): p. 487-96.	Normal	2h	11	2009
Multi-Grain bread, 9-Grain	43	Tip Top Bakeries, Australia	Breads	Australia		15	6	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10 - 12	1997
Multigrain loaf, containing wheat flour and coconut flour	60		Breads	Philippines		15	9	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Multiseed bread	54		Breads	UK		15	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Oatbran & Honey bread, Bürgen™	49	Tip Top Bakeries, Australia	Breads	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Organic Heavy Wholegrain bread, Golden Hearth™	53	Gold Coast Bakeries, QLD, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Pumpkin Seed bread, containing 6% pumpkin seeds, Bürgen™	49	Tip Top Bakeries, Australia	Breads	Australia		15	7	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	10	2007
Seeded bread	49		Breads	UK		15	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Soy-Lin, kibbled soy (8%) and linseed (8%) loaf, Bürgen™	36	Tip Top Bakeries, Australia	Breads	Australia		15	5	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Soy & Linseed bread (made from packet mix cooked in bread maker)	50	Con Agra Inc., USA	Breads	USA		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Soy & Linseed bread	56	Coles Supermarkets Pty Ltd, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sprouted wheat bread, Sprouted 3 Grains bread	55	Stonemill Bread, Toronto, Canada	Breads	Canada		15	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Whole grain bread, Hunger Filler™	59	Natural Ovens, USA	Breads	USA		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Whole grain bread, Nutty Natural™	59	Natural Ovens, USA	Breads	USA		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Whole grain bread, Stay Trim™	70	Natural Ovens, USA	Breads	USA		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Wholemeal Country Grain bread, Bakers Delight™	53	Bakers Delight Holdings, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Wholemeal & Seeds bread, Bürgen™	39	Tip Top Bakeries, Australia	Breads	Australia		15	6	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	10	2007
Herman Brot Lower Carb Bread	24	Herman Brot Pty Ltd, Australia	Breads	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Lower Carb 5 Seeds Bread, Helga’s™	53	Quality Bakers, Sydney, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Lower Carb Soy & Toasted Sesame Bread, Helga’s™	51	Quality Bakers, Sydney, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Lower Carb Wholemeal & Seeds Bread, Helga’s™	51	Quality Bakers, Sydney, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Bread, short oat (50% wholemeal wheat, 20% rye, 10% oatmeal, 20% white wheat, yeast (1.3% net flour weight), no rising time, 30 min proving time, 220°C baking temperature, 30 min bake	77		Breads	New Zealand		15	12	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Bread, wholemeal with oatmeal	67	High 5 Silver Bird Group Berhad, Shah Alam, Selangor, Malaysia	Breads	Malaysia		15	10	Yusof, B.N.M., et al., Glycaemic index of four commercially available breads in Malaysia. International Journal of Food Sciences and Nutrition, 2009. 60(6): p. 487-96.	Normal	2h	12	2009
Degraded oat bran concentrate bread (50% oat bran concentrate + 50% wheat, 5 h proving time)	64		Breads	Norway		15	10	Rieder, A., et al., At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food & Function, 2019. 10(3): p. 1529-1539.	Normal	2h	14	2019
Optimal oat bran concentrate bread (50% oat bran concentrate + 50% wheat, separate proving of wheat dough part)	57		Breads	Norway		15	9	Rieder, A., et al., At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food & Function, 2019. 10(3): p. 1529-1539.	Normal	2h	14	2019
Low oat bran concentrate bread (25% oat bran concentrate + 75% wheat, separate proving of wheat dough part)	65		Breads	Norway		15	10	Rieder, A., et al., At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food & Function, 2019. 10(3): p. 1529-1539.	Normal	2h	14	2019
Oatmeal batch bread	62		Breads	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Soft pretzel, soy	39		Breads	USA		15	6	Simmons, A.L., et al., A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy. Food & Function, 2011. 2(11): p. 678-83.	Normal	2h	12	2011
Soft pretzel, wheat	66		Breads	USA		15	10	Simmons, A.L., et al., A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy. Food & Function, 2011. 2(11): p. 678-83.	Normal	2h	12	2011
Soft pretzel	80	Ditsch, Mainz, Germany	Breads	Germany		15	12	Goletzke, J., et al., Glycaemic and insulin index of four common German breads. European Journal of Clinical Nutrition, 2016. 70(7): p. 808-11.	Normal	2h	11	2014
Rice bread, high-amylose Doongara rice	61	Pav's Allergy Bakery, Australia	Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1996
Rice bread, low-amylose Calrose rice	72	Pav's Allergy Bakery, Ingleburn, Australia	Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1996
Bread, long rye (50% wholemeal wheat, 30% rye, 20% white wheat, yeast (13% net flour weight), 20 min rising time, 30 min proving time, 220°C baking temperature, 30 min bake time	76		Breads	New Zealand		15	11	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Bread, short rye (50% wholemeal wheat, 30% rye, 20% white wheat, yeast (1.3% net flour weight), no rising time, 30 min proving time, 220°C baking temperature, 30 min bake time	82		Breads	New Zealand		15	12	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Rye, Bürgen™	51	Tip Top Bakeries, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Rye, Country Grain Organic	53	Country Life Bakery, Australia	Breads	Australia		15	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	12	2006-2007
Pumpernickel Rye bread	49	Van der Meulen BV, Netherlands	Breads	Netherlands		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Rye Hi-Soy with Linseed	55	Country Life Bakery, Australia	Breads	Australia		15	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	13	2006-2007
Rye wheat sourdough bread	62	Paderborner, Lieken Urkorn, Dortmund, Germany	Breads	Germany		15	9	Goletzke, J., et al., Glycaemic and insulin index of four common German breads. European Journal of Clinical Nutrition, 2016. 70(7): p. 808-11.	Normal	2h	11	2014
Sourdough rye bread	48		Breads	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Sourdough bread, made with rye flour, wholemeal rye flour, spelt flour and intact barley kernels and white bean kernels	67		Breads	Sweden		15	10	Hefni, M.E., A. Thomsson, and C.M. Witthoft, Bread making with sourdough and intact cereal and legume grains - effect on glycaemic index and glycaemic load. International Journal of Food Sciences and Nutrition, 2020: p. 1-9.	Normal	2h	12	2020
Sourdough bread, made with rye flour, wholemeal rye flour, spelt flour with intact barley kernels and mung bean kernels	65		Breads	Sweden		15	10	Hefni, M.E., A. Thomsson, and C.M. Witthoft, Bread making with sourdough and intact cereal and legume grains - effect on glycaemic index and glycaemic load. International Journal of Food Sciences and Nutrition, 2020: p. 1-9.	Normal	2h	12	2020
Sprouted rye bread	61		Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Rye, made with 30% wholemeal wheat, 20% kibbled rye, 30% wheat flour, and baker’s yeast	60		Breads	New Zealand		15	9	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Wholemeal rye bread with intact grains and sunflower seeds	55	Kraftkerni, Lieken Urkorn, Dortmund, Germany	Breads	Germany		15	8	Goletzke, J., et al., Glycaemic and insulin index of four common German breads. European Journal of Clinical Nutrition, 2016. 70(7): p. 808-11.	Normal	2h	12	2014
Sourdough Cob Bread	77	Fine Breads of Australia, NSW, Australia	Breads	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Sourdough wheat bread	54		Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Sourdough bread (50% wholemeal wheat, 50% white wheat, sourdough starter (70% wet weight), 80 min rising time, 60 min proving time, 200°C baking temperature, 60 min baking time	82		Breads	New Zealand		15	12	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Sourdough bread + oats (50% wholemeal wheat, 50% white wheat, 10% rolled oats; sourdough starter (70% wet weight), 80 min rising time, 60 min proving time, 200°C baking temperature, 60 min baking time	71		Breads	New Zealand		15	11	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Sourdough Vienna bread, Bakers Delight™	66	Bakers Delight Holdings, Australia	Breads	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Multigrain spelt bread®	54	Pav's bakery, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1996
Sprouted Spelt bread	62		Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
White spelt wheat bread	66		Breads	Belgium		15	10	Marques, C., et al., Comparison of glycemic index of spelt and wheat bread in human volunteers. Food Chemistry, 2007. 100(3): p. 1265-1271.	Normal	2h	10	2005
Wholemeal spelt wheat bread (local bakery)	63		Breads	Germany		15	9	Goletzke, J., et al., Glycaemic and insulin index of four common German breads. European Journal of Clinical Nutrition, 2016. 70(7): p. 808-11.	Normal	2h	12	2014
Wheat bread, sliced (Pan Bauletto Bianco)	59		Breads	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
White bread	59		Breads	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
White bread, Giant Eagle King Size Enriched bread	60	Pittsburgh, PA, USA	Breads	USA		15	9	Simmons, A.L., et al., A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy. Food & Function, 2011. 2(11): p. 678-83.	Normal	2h	12	2011
White bread	62	Pepperidge Farm Original White Bread, USA	Breads	USA		15	9	Matthan, N.R., et al., Estimating the reliability of glycemic index values and potential sources of methodological and biological variability. The American Journal of Clinical Nutrition, 2016. 104(4): p. 1004-1013.	Normal	2h	63	2016
White bread	63		Breads	France		15	9	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	13	2019
White bread	65		Breads	France		15	10	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
White bread	66		Breads	Canada		15	10	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	Caucasian	2009
White bread	68		Breads	Canada		15	10	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	lean	2009
White bread	69		Breads	Canada		15	10	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	37	2009
White bread, WonderWhite™	70	Goodman Fielder Ltd, NSW, Australia	Breads	Australia		15	11	Brand-Miller, J.C., et al., Effects of added PGX R, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 2012. 108(2): p. 245-8.	Normal	2h	10	2010
White bread, WonderWhite™, tested by subjects with a low AMY1 copy number	70	Goodman Fielder Ltd, NSW, Australia	Breads	Australia		15	11	Atkinson, F.S., et al., The physiologic and phenotypic significance of variation in human amylase gene copy number. The American Journal of Clinical Nutrition, 2018. 108(4): p. 737-748.	Normal	2h	19	2014
White bread, Sunblest™	70	Tip Top Bakeries, Australia	Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
White bread	71		Breads	Taiwan		15	11	Lin, M.H.A., C.R. Shyr, and J. Lin, Bread containing type 3 resistant starch reduced glycemic index and glycemic response in healthy young adults. Current Topics in Nutraceutical Research, 2012. 10(3-4): p. 143-149.	Normal	2h	10	2012
White bread	71		Breads	Multiple countries		15	11	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	47	2001
White bread	71	Somerfield Plc, Oxford, UK	Breads	UK		15	11	Henry, C.J.K., et al., The influence of adding fats of varying saturation on the glycaemic response of white bread. International Journal of Food Sciences and Nutrition, 2008. 59(1): p. 61-9.	Normal	2h	15	2007
White bread (Original White Bread)	71	Pepperidge Farm, Norwalk, CT, USA	Breads	USA		15	11	Vega-Lopez, S., et al., Interindividual Variability and Intra-Individual Reproducibility of Glycemic Index Values for Commercial White Bread. Diabetes Care, 2007. 30(6): p. 1412-1417.	Normal	2h	14	2006
Wheat bread, bite-sized, soft wheat flour	71	Bocconcini, Panem, Italy	Breads	Italy		15	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
White bread	72		Breads	Canada		15	11	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	>40 y	2009
White bread	72		Breads	Canada		15	11	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	?40 y	2009
White bread	74		Breads	Australia		15	11	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
White bread	75		Breads	Canada		15	11	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	40	2009
White bread	75	Nishin Shokuhin, Japan	Breads	Japan		15	11	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
White bread (Vodova veka Penam)	75	Olomouc, Czech Republic	Breads	Czech Republic		15	11	Chlup, R., et al., Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2004. 148(1): p. 17-25.	Normal	2h	11	2003
White bread	76		Breads	Canada		15	11	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	overweight	2009
White bread	76		Breads	France		15	11	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
White bread, containing 9% sourdough, baked for 30 min at 210°C	76		Breads	Spain		15	11	Gonzalez-Anton, C., et al., Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans. Nutrients, 2015. 7(6): p. 4033-53.	Normal	2h	22	2013
White bread	76		Breads	Multiple countries		15	11	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	21	2001
Wheat bread, sliced (Harry's)	76		Breads	Italy		15	11	Cossu, M., et al., A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values. International Journal of Food Sciences and Nutrition, 2018. 69(6): p. 676-681.	Normal	2h		2005-2015
White bread	78		Breads	Canada		15	12	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	Non-Caucasian	2009
White bread, WonderWhite™, tested by subjects with a high AMY1 copy number	81	Goodman Fielder Ltd, NSW, Australia	Breads	Australia		15	12	Atkinson, F.S., et al., The physiologic and phenotypic significance of variation in human amylase gene copy number. The American Journal of Clinical Nutrition, 2018. 108(4): p. 737-748.	Normal	2h	19	2014
White bread	83	Gardenia Bakeries (KL) Sdn Bhd Shah Alam, Selangor	Breads	Malaysia		15	12	Yusof, B.N.M., et al., Glycaemic index of four commercially available breads in Malaysia. International Journal of Food Sciences and Nutrition, 2009. 60(6): p. 487-96.	Normal	2h	12	2009
White bread	83	Gardenia brand, NTUC Fairprice, Singapore	Breads	Singapore		15	12	Sun, L., K. Wei Jie Tan, and C. Jeyakumar Henry, Co-ingestion of essence of chicken to moderate glycaemic response of bread. International Journal of Food Sciences and Nutrition, 2015. 66(8): p. 931-5.	Normal	2h	11	2015
Wheat bread	84		Breads	Norway		15	13	Rieder, A., et al., At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food & Function, 2019. 10(3): p. 1529-1539.	Normal	2h	14	2019
White bread (lab made)	87		Breads	China		15	13	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	16	2020
White bread	88		Breads	China		15	13	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Baguette, Whole Grain, President's Choice® Blue Menu™	73	Loblaw Brands Limited, Canada	Breads	Canada		15	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Bread, bakery made from an industrial mix for bread preparation	72	Pan Gustavo, Novaterra Zeelandia, Italy	Breads	Italy		15	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Bread, bakery made from an industrial mix for bread preparation	87	Pan Semola, Novaterra Zeelandia, Italy	Breads	Italy		15	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Bread, sliced, soft wheat flour, low GI and high fiber (Pane a fette a basso indice glicemico e ad alto contenuto di fibre)	41	Roberto Industria Alimentare, Italy	Breads	Italy		15	6	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Pan Bauletto 5 cereali e soia, Mulino Bianco	60	Barilla, Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Bread, sliced, durum wheat flour (Pan Bauletto al grano duro, Mulino Bianco)	68	Barilla, Italy	Breads	Italy		15	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
White bread, Alfacar	68		Breads	Spain		15	10	Gonzalez-Anton, C., et al., Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans. Nutrients, 2015. 7(6): p. 4033-53.	Normal	2h	22	2013
White bread, candeal-flour	86		Breads	Spain		15	13	Gonzalez-Anton, C., et al., Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans. Nutrients, 2015. 7(6): p. 4033-53.	Normal	2h	22	2013
White sandwich bread, low GI, high fiber, Bakers Delight™ Hi Fibre Lo GI	52	Bakers Delight Holdings, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
White sandwich bread, low GI, high fiber, Tip Top™ EnerGI	58	Tip Top Bakeries, George Weston Ltd, Australia	Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations. International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	20	2007
White bread, low GI, high fiber, Tip Top™ EnerGI	54	Tip Top Bakeries, George Weston Ltd, Australia	Breads	Australia		15	8	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	11	2007
White sandwich bread, low GI, high fiber, Vogel's Wonder White 'Low GI'	54	Quality Bakers, Australia	Breads	Australia		15	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
White sandwich bread, low GI, high fiber, Vogel's Wonder White 'Low GI'	59	Quality Bakers, Australia	Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	20	2007
White sandwich bread, Low GI, high fiber, Low GI Wonder Active	52	Quality Bakers, Sydney, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
White bread, toasted	50	Hovis, UK	Breads	UK		15	8	Henry, C.J.K., et al., The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. European Journal of Clinical Nutrition, 2006. 60(6): p. 763-769.	Normal	2h	10	2005
Enriched white bread, Wonder™	71	Interstate Brands Companies, Kansas City, USA	Breads	USA		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Enriched white bread, Wonder™	72	Interstate Brands Companies, Kansas City, USA	Breads	USA		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Enriched white bread, Wonder™	77	Interstate Brands Companies, Kansas City, USA	Breads	USA		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Bread, sliced, soft wheat flour, olive oil (2.5%)	63	Pane Bianco, Roberto Industria Alimentare, Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2011
Bread, sliced, soft wheat flour, extra virgin olive oil	73	Pane Bianco all'olio d'oliva, Coop, Italy	Breads	Italy		15	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2011
White bread (100% wheat flour) + 2% pectin	86	George Weston Foods Ltd, Australia	Breads	Australia		15	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
White bread (100% wheat flour) + 5% fruit fiber	77	George Weston Foods Ltd, Australia	Breads	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
White bread (80% wheat flour + 20% chickpea flour)	80	George Weston Foods Ltd, Australia	Breads	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
White bread (90% wheat flour + 10% modified corn starch)	79	George Weston Foods Ltd, Australia	Breads	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
White bread (90% wheat flour + 10% tapioca starch)	78	George Weston Foods Ltd, Australia	Breads	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
White bread (95% wheat flour + 5% oat bran)	75	George Weston Foods Ltd, Australia	Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
White bread, containing 2% guar gum	67	George Weston Foods Ltd, Australia	Breads	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
White bread, containing 2% vinegar and 2.5% sourdough	80	Noble Rise Crunchy Toast, Australia	Breads	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Bread, fibre-enriched flour (Pan Bauletto Fior di Fibra, Mulino Bianco)	53	Barilla, Italy	Breads	Italy		15	8	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
White bread, fiber-enriched, Fiber White™	77	Nature's Fresh, Auckland, New Zealand	Breads	New Zealand		15	12	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	14	2000
White bread with 2.5 g Filtered Molasses Concentrate added per 100 g (6.04 g FMC/100 g carbohydrate)	59		Breads	Australia		15	9	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Wheat bread enriched with ß-glucan (6 g per serving)	48		Breads	Greece		15	7	Binou, P., et al., Enrichment of bread with beta-glucans or resistant starch induces similar glucose, insulin and appetite hormone responses in healthy adults. European Journal of Nutrition, 2020.	Normal	2h	10	2020
White bread, containing 0.8% Reducose®, lab made	42		Breads	China		15	6	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2020
Wheat bread enriched with resistant starch (high amylose waxy maize starch; 8.8 g/serving)	40		Breads	Greece		15	6	Binou, P., et al., Enrichment of bread with beta-glucans or resistant starch induces similar glucose, insulin and appetite hormone responses in healthy adults. European Journal of Nutrition, 2020.	Normal	2h	10	2020
White bread (10% of white bread flour was substituted by resistant starch from tapioca)	70		Breads	Taiwan		15	11	Lin, M.H.A., C.R. Shyr, and J. Lin, Bread containing type 3 resistant starch reduced glycemic index and glycemic response in healthy young adults. Current Topics in Nutraceutical Research, 2012. 10(3-4): p. 143-149.	Normal	2h	10	2012
White bread (30% of white bread flour was substituted by resistant starch from tapioca)	68		Breads	Taiwan		15	10	Lin, M.H.A., C.R. Shyr, and J. Lin, Bread containing type 3 resistant starch reduced glycemic index and glycemic response in healthy young adults. Current Topics in Nutraceutical Research, 2012. 10(3-4): p. 143-149.	Normal	2h	10	2012
White bread (60% of white bread flour was substituted by resistant starch from tapioca)	51		Breads	Taiwan		15	8	Lin, M.H.A., C.R. Shyr, and J. Lin, Bread containing type 3 resistant starch reduced glycemic index and glycemic response in healthy young adults. Current Topics in Nutraceutical Research, 2012. 10(3-4): p. 143-149.	Normal	2h	10	2012
White bread, prepared with a 10 min prove and a second 2 min proving (low loaf volume)	38		Breads	UK		15	6	Burton, P. and H.J. Lightowler, Influence of bread volume on glycaemic response and satiety. British Journal of Nutrition, 2006. 96(5): p. 877-882.	Normal	2h	10	2006
White bread, prepared with a 30 min prove and a second 12 min proving (moderate loaf volume)	72		Breads	UK		15	11	Burton, P. and H.J. Lightowler, Influence of bread volume on glycaemic response and satiety. British Journal of Nutrition, 2006. 96(5): p. 877-882.	Normal	2h	10	2006
White bread, prepared with a 60 min prove and a second 30 min proving (moderate loaf volume)	86		Breads	UK		15	13	Burton, P. and H.J. Lightowler, Influence of bread volume on glycaemic response and satiety. British Journal of Nutrition, 2006. 96(5): p. 877-882.	Normal	2h	10	2006
White bread, prepared with a 40 min prove, a second 25 min proving and a third 50 min proving (large loaf volume)	100		Breads	UK		15	15	Burton, P. and H.J. Lightowler, Influence of bread volume on glycaemic response and satiety. British Journal of Nutrition, 2006. 96(5): p. 877-882.	Normal	2h	10	2006
Western baked bread, made with high protein flour (15 min resting time, 70 min proving time, 11 min baking at 210°C)	71		Breads	Singapore		15	11	Lau, E., et al., Can bread processing conditions alter glycaemic response? Food Chemistry, 2015. 173: p. 250-6.	Normal	2h	13	2014
White bread, pre-cooked frozen, baked 16 min at 180°C, cooled at 30°C for 18 min; frozen at -30°C for 30 min; preserved at -18°C; 2nd baking at 230°C for 12 min13	78		Breads	Spain		15	12	Gonzalez-Anton, C., et al., Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans. Nutrients, 2015. 7(6): p. 4033-53.	Normal	2h	22	2013
Modified steamed bread made with conventional baked bread recipe, using high protein flour (15 min resting time, 40 min proving time, 10 min steaming at 100°C)	65		Breads	Singapore		15	10	Lau, E., et al., Can bread processing conditions alter glycaemic response? Food Chemistry, 2015. 173: p. 250-6.	Normal	2h	13	2014
Oriental steamed bread, made with medium protein flour (15 min resting time, 40 min proving time, 10 min steaming at 100°C)	68		Breads	Singapore		15	10	Lau, E., et al., Can bread processing conditions alter glycaemic response? Food Chemistry, 2015. 173: p. 250-6.	Normal	2h	13	2014
Modified baked bread made with steamed bread recipe, made with medium protein flour (15 min resting time, 70 min proving time, 11 min baking at 210°C)	75		Breads	Singapore		15	11	Lau, E., et al., Can bread processing conditions alter glycaemic response? Food Chemistry, 2015. 173: p. 250-6.	Normal	2h	13	2014
Wholemeal wheat flour bread, sliced	59	Pan Bauletto Integrale, Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005-2015
Wholemeal flour bread	69		Breads	China		15	10	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Wholemeal flour bread	75		Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Wholemeal flour bread, short wholemeal (50% whole meal wheat, 50% white wheat, Baker’s yeast (1.3% net flour weight), no rising time, 30 min proving time, 220°C baking temperature, 30 min baking time	78		Breads	New Zealand		15	12	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Wholemeal bread, long whole meal (50% whole meal wheat, 50% white wheat, Baker’s yeast (13% net flour weight), 20 min rising time, 30 min proving time, 220°C baking temperature, 30 min baking time	80		Breads	New Zealand		15	12	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Wholemeal bread	85	Gardenia Bakeries (KL) Sdn Bhd Shah Alam, Selangor, Malaysia	Breads	Malaysia		15	13	Yusof, B.N.M., et al., Glycaemic index of four commercially available breads in Malaysia. International Journal of Food Sciences and Nutrition, 2009. 60(6): p. 487-96.	Normal	2h	11	2009
Wholemeal bread, yeast (50% wholemeal wheat, 50% white wheat, Baker’s yeast (15% dry weight), 60 min rising time, 40 min proving time, 200°C baking temperature, 40-50 min baking time	88		Breads	New Zealand		15	13	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Wholemeal bread, smooth milled, Ploughman's™	64	Quality Bakers, Australia	Breads	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1996
Wholemeal stoneground flour sourdough bread	59	Bill's Organic Bread, Cardiff, Australia	Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Wholemeal sliced bread, High fibre Performax™	38	Country Life Bakery, Australia	Breads	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Wholemeal bread (wholemeal wheat flour, water, yeast, salt, and 40% sourdough), baked at 200°C for 40 min13	61		Breads	Spain		15	9	Gonzalez-Anton, C., et al., Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans. Nutrients, 2015. 7(6): p. 4033-53.	Normal	2h	22	2013
Wholemeal bread sticks, crunchy	67		Breads	Crete		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Corn tortilla, made from white corn, Diego's brand	49	San Diego Tortilla Factory Pty Ltd, Andrews, QLD, Australia)	Breads	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Corn tortilla, made from white corn, gluten-free, Mission®	52	Mission Foods Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2010
Herman Brot Protein Wraps	27	Herman Brot Pty Ltd, Australia	Breads	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Mixed Grain wraps, Helga’s	55	Quality Bakers Australia Pty Ltd, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Oat Light Wrap bread	62	Mountain Bread, VIC, Australia	Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Whole Grain Tortilla, Old El Paso™	50	General Mills Australia Pty Ltd	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Wholemeal and white flour wrap with chia seeds, Mission brand	50	Gruma Oceania Pty Ltd, Australia	Breads	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Wholemeal and white flour wrap with red quinoa, Mission brand	59	Gruma Oceania Pty Ltd, Australia	Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Chia White bread, Bakers Delight™	63	Bakers Delight Holdings, Australia	Breads	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Bread, increased GI variant (sugar-to-flour ratio: 0.24)	69	Bakery School, Herk-de-Stad, Belgium	Breads	Belgium		15	10	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Bread, decreased GI variant (sugar-to-flour ratio: 0.0)	40	Bakery School, Herk-de-Stad, Belgium	Breads	Belgium		15	6	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Bread, sliced, soft wheat flour, flaxseeds (4.9%), soy grain (4.3%), Cuor di Lino, Mulino Bianco,	58	Barilla, Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2012
Bread, desem (50% whole meal wheat, 50% white wheat), baker’s yeast (15% dry weight), desem (15% wet weight), 60 min rising time, 40 min proving time, 200°C baking temperature, 40-50 min baking time	92		Breads	New Zealand		15	14	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	10	2010
Crusty malted wheat bread	52	Finest, UK	Breads	UK		15	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Dried wheat bread rusk	63		Breads	Crete		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Focaccia, soft wheat flour, with extra virgin olive oil (8.7%) (Focaccelle con olio di oliva extravergine, Mulino Bianco)	63	Barilla, Italy	Breads	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2015
Lebanese bread, white	75	Seda Bakery, Sydney, Australia	Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Malt loaf, organic	59		Breads	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Naan bread, heated in microwave for 25 sec	71	True Foods Pty Ltd, VIC, Australia	Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Pain au lait	63	Pasquier, France	Breads	France		15	9	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Pita bread, white, mini	68		Breads	UK		15	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Pita bread, wholemeal	56		Breads	UK		15	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Pumpkin Cob Gourmet Bread	85	Fine Breads of Australia, NSW, Australia)	Breads	Australia		15	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Roti (unleavened flatbread), whole wheat flour	45		Breads	India		15	7	Radhika, G., et al., Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and 'atta mix'-added whole wheat flour. British Journal of Nutrition, 2010. 103(11): p. 1642-7.	Normal	2h	18	2010
Roti (unleavened flatbread), atta mix containing roasted Bengal flour, psyllium husk powder and fenugreek powder	27		Breads	India		15	4	Radhika, G., et al., Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and 'atta mix'-added whole wheat flour. British Journal of Nutrition, 2010. 103(11): p. 1642-7.	Normal	2h	18	2010
Sprouted kamut bread	67		Breads	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Steamed wheat bread	88		Breads	China		15	13	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Barley bread, containing 40% barley flour and 60% wheat flour, separate proving of wheat dough	72		Breads	Norway		15	11	Rieder, A., et al., At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food & Function, 2019. 10(3): p. 1529-1539.	Normal	2h	14	2019
Lompe (made from potato, precooked and cooled, and spelt flour) (Speltlompe)	63	Buer AS, Askim, Norway	Breads	Norway		15	9	Rieder, A., et al., At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food & Function, 2019. 10(3): p. 1529-1539.	Normal	2h	14	2019
Millet steamed bread (75% foxtail-millet flour and 25% extrusion flour (w/w, dry basis)	90		Breads	China		15	14	Ren, X., et al., In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products. Food & Function, 2016. 7(1): p. 372-9.	Normal	2h	10	2016
Potato mixed flour bread (lab made)	55		Breads	China		15	8	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Soy flour bread	40		Breads	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Branflakes	50	Healthy Living, UK	Breastfast Cereals	UK		20	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Bran Flakes, President's Choice® Blue Menu™	65	Loblaw Brands Limited, Canada	Breastfast Cereals	Canada		20	13	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Bran Flakes™	74	Kellogg's, Australia	Breastfast Cereals	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2000
Chocapic™, wheat-based flaked cereal	70		Breastfast Cereals	France		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2003
Chocapic™, wheat-based flaked cereal	74		Breastfast Cereals	France		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2003
Chocapic™, wheat-based flaked cereal	84		Breastfast Cereals	France		20	17	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Cornflakes, tested in younger adults (19-32 y)	64	Kellogg's, Australia	Breastfast Cereals	Australia		20	13	Venn, B.J., M. Kataoka, and J. Mann, The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods. Nutrition Journal, 2014. 13: p. 50.	Normal	2h	20	2014
Cornflakes	66		Breastfast Cereals	France		20	13	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	13	2019
Cornflakes	74		Breastfast Cereals	China		20	15	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Cornflakes	77		Breastfast Cereals	France		20	15	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Cornflakes	77		Breastfast Cereals	France		20	15	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Cornflakes	79		Breastfast Cereals	China		20	16	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Cornflakes, tested in older adults (56-86 y)	81	Kellogg's, Australia	Breastfast Cereals	Australia		20	16	Venn, B.J., M. Kataoka, and J. Mann, The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods. Nutrition Journal, 2014. 13: p. 50.	Normal	2h	60	2014
Cornflakes	82	Kellogg's, Australia	Breastfast Cereals	Australia		20	16	Brand-Miller, J.C., et al., Effects of added PGX R, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 2012. 108(2): p. 245-8.	Normal	2h	10	2010
Cornflakes	93	Kellogg's	Breastfast Cereals	Thailand		20	19	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2019
Cornflakes	105	Kellogg's	Breastfast Cereals	Thailand		20	21	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Cornflakes, Crunchy Nut™	72	Kellogg’s, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Fruit and Fibre	67		Breastfast Cereals	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fruit and Fibre	68	Value, UK	Breastfast Cereals	UK		20	14	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Granola, blueberry	64		Breastfast Cereals	Canada		20	13	Jenkins, A.L., et al., Effect of adding the novel fiber, PGX R, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels--a randomized, controlled trial. Nutrition Journal, 2010. 9: p. 58.	Normal	2h	10	2010
Granola Clusters, Original, low fat, President’s Choice® Blue Menu™	63	Loblaw Brands Limited, Canada	Breastfast Cereals	Canada		20	13	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Granola Clusters, Raisin & Almond, low fat, President’s Choice® Blue Menu™	70	Loblaw Brands Limited, Canada	Breastfast Cereals	Canada		20	14	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Granola, whole-grain oat protein	51		Breastfast Cereals	USA		20	10	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Low GI Granola Golden Almond Crunch	49	Sanitarium Health and Food Company, New Zealand	Breastfast Cereals	New Zealand		20	10	University of Otago (Dunedin, New Zealand), unpublished observations.	Normal	2h	11	2019
Low GI Granola Strawberry & Coconut	52	Sanitarium health and Food Company	Breastfast Cereals	New Zealand		20	10	University of Otago (Dunedin, New Zealand), unpublished observations.	Normal	2h	11	2019
Soy Crunch Multi-Grain Cereal, President’s Choice® Blue Menu™	47	Loblaw Brands Limited, Canada)	Breastfast Cereals	Canada		20	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Soytana™, Vogel’s, soy and linseed bran crunch with sultanas, 20.1 g fiber/100 g	49	Specialty Cereals, Mt Ku-ring-gai, NSW, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Vogel’s Cluster Crunch Classic	50	Specialty Cereals, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Vogel’s Cluster Crunch, Honey Hazelnut	43	Specialty Cereals, Australia	Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Wild Oats Cluster Crunch Hazelnut Chocolate	43	Specialty Cereals, Australia	Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Malted wholewheat cereal	56		Breastfast Cereals	UK		20	11	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Caucasian	2h	10	2008
Malted wholewheat cereal	60		Breastfast Cereals	UK		20	12	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Asian	2h	10	2008
Malted wheat cereal	60		Breastfast Cereals	UK		20	12	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Caucasian	2h	10	2008
Malted wheat cereal	68		Breastfast Cereals	UK		20	14	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Asian	2h	10	2008
Apple & Cinnamon Muesli, Nature’s Source	59	Bokomo, Cape Town, South Africa	Breastfast Cereals	South Africa		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Apple & Cranberry Muesli, Balance	67	Simply Cereal Pty Ltd, Australia	Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Bircher Muesli, Apple & Raisin	66	Aussie Bodies Pty Ltd, VIC, Australia	Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Bircher Muesli, Carman’s Natural	48	Carman’s Fine Foods, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Fibre-Rich Muesli, Vogel's Café Style	48	Specialty Cereals, Mt Ku-ring-gai, NSW, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Fruit Free Muesli, Carman’s Original	45	Carman’s Fine Foods, Australia	Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Fruit & Muesli, Bürgen®	51	George Weston Foods, Australia	Breastfast Cereals	Australia		20	10	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	10	2007
Fruit & Nut Muesli, Carman’s Classic	50	Carman’s Fine Foods, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Liver Cleansing Muesli	31	Food For Health Life Food, Australia	Breastfast Cereals	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Muesli	64	Value, UK	Breastfast Cereals	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Muesli	86	Healthy Eating, UK	Breastfast Cereals	UK		20	17	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Muesli	66	Cereali croccanti classic, Italy	Breastfast Cereals	Italy		20	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Muesli, fruit	67		Breastfast Cereals	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Muesli, with concentrated fruit juices	62	Cereali croccanti classic, Italy	Breastfast Cereals	Italy		20	12	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Muesli Gluten Free, Carman’s Deluxe	49	Carman’s Fine Foods, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Muesli, gluten-free with psyllium	50	Freedom Foods, Australia	Breastfast Cereals	Australia		20	10	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2007
Muesli, Light, mixed berry & apple flavor, Special K brand	64	Kellogg's, Australia	Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Muesli, made from steamed rolled oats with dried fruit and nuts, Alpen original	55	Weetabix, UK	Breastfast Cereals	UK		20	11	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Muesli, Morning Sun Natural Apricot & Almond	49	Nestlé, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Muesli, Natural	40	Sanitarium, Australia	Breastfast Cereals	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Muesli, Natural	57	Sanitarium, New Zealand	Breastfast Cereals	New Zealand		20	11	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	10	2000
Muesli, Natural Style Original Swiss Formula	62	Uncle Toby's, Australia	Breastfast Cereals	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Muesli, Naytura Fruit and Nut	48	Woolworths, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Muesli, Swiss Bircher	52	Woolworths Select, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Muesli, toasted, with nuts	65		Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Muesli, wholewheat	56		Breastfast Cereals	UK		20	11	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Muesli, yeast & wheat free	45	Freedom Foods, Australia	Breastfast Cereals	Australia		20	9	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2007
Rye Muesli, Bürgen®	41	George Weston Foods, Australia	Breastfast Cereals	Australia		20	8	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	10	2007
Soy-Lin™ Muesli, Bürgen®	51	George Weston Foods, Australia	Breastfast Cereals	Australia		20	10	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Whole-grain oat muesli	55		Breastfast Cereals	USA		20	11	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Herman Brot Chocolate Protein Muesli	35	Herman Brot Pty Ltd, Australia	Breastfast Cereals	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Herman Brot Peanut Candy Protein Muesli	30	Herman Brot Pty Ltd, Australia	Breastfast Cereals	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Herman Brot Red Fruits Protein Muesli	32	Herman Brot Pty Ltd, Australia	Breastfast Cereals	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Instant oats, cooked in microwave for 2.5 min	76	Quaker Quick Oats; Peterborough, Ontario	Breastfast Cereals	Canada		20	15	Brand-Miller, J.C., et al., Effects of added PGX R, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 2012. 108(2): p. 245-8.	Normal	2h	10	2010
Instant oat porridge, cooked in microwave with water	82	Uncle Toby's, Australia	Breastfast Cereals	Australia		20	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Instant oat cereal porridge, prepared with water	83		Breastfast Cereals	UK		20	17	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Instant oat porridge, prepared with water, cooked	87		Breastfast Cereals	Australia		20	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Porridge oats	50	Freedom Foods, Australia	Breastfast Cereals	Australia		20	10	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	12	2007
Porridge oats, traditional	51	Lowan Whole Foods, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Porridge oats	55		Breastfast Cereals	China		20	11	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Porridge, Traditional Rolled Oats	57	Woolworths Select brand, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Porridge	58	Hubbards, New Zealand	Breastfast Cereals	New Zealand		20	12	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	10	2000
Porridge, Scottish, made with water, cooked in microwave	63		Breastfast Cereals	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Oat porridge made from 0.5-0.6 mm thick rolled oat flakes, cooked for 10 min	76	Elovena, Raisio Group Ltd, Raisio, Finland	Breastfast Cereals	Finland		20	15	Hätönen, K.A., et al., Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato. The American Journal of Clinical Nutrition, 2006. 84(5): p. 1055-61.	Normal	3h	12	2005
Multigrain porridge, containing rolled oats, wheat, triticale, rye, barley and rice, cooked with water	55	The Monster Muesli Company, Beecroft, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
Porridge, made from steel-cut oats, cooked in water	48		Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Porridge, made from steel-cut oats, Moulamein™, cooked in water	51		Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2016
Porridge, made from steel-cut oats, cooked in water	52		Breastfast Cereals	USA		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
Porridge, made from steel-cut oats, cooked in water	53	Meebags, Sunny International Trading Pty Ltd	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2019
Porridge, made from old-Fashioned Steel Cut Oats, President's Choice® Blue Menu™	57	Loblaw Brands Limited, Canada	Breastfast Cereals	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Almond & Cinnamon, Uncle Toby’s® Oats Super Blends Protein, prepared with water	57		Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Cranberry & Chia, Uncle Toby’s® Oats Super Blends Protein, prepared with water	52		Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Multi grain instant oatmeal, Regular and Cinnamon & Spice, President's Choice® Blue Menu™	55	Loblaw Brands Limited, Canada	Breastfast Cereals	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Rice Bubbles™	85	Kellogg's, Australia	Breastfast Cereals	Australia		20	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Rice Bubbles™	92	Kellogg's, Australia	Breastfast Cereals	Australia		20	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Special K™	69	Kellogg's, USA	Breastfast Cereals	USA		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Special K™, made from rice	84	Kellogg's, France	Breastfast Cereals	France		20	17	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Sustain™, Original	55	Kellogg's, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Sustain™, tested in younger adults (19-32 y)	56	Kellogg's	Breastfast Cereals	Australia		20	11	Venn, B.J., M. Kataoka, and J. Mann, The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods. Nutrition Journal, 2014. 13: p. 50.	Normal	2h	20	2014
Sustain™, tested in older adults (56–86 y)	66	Kellogg's	Breastfast Cereals	Australia		20	13	Venn, B.J., M. Kataoka, and J. Mann, The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods. Nutrition Journal, 2014. 13: p. 50.	Normal	2h	60	2014
Vita-Brits™	68	Uncle Toby's, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Weet-Bix™	69	Sanitarium, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Weet-Bix™	69	Sanitarium, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2001
Whole wheat Goldies™	70	Kellogg's, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Wheat based cereal biscuits	72		Breastfast Cereals	UK		20	14	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Wheat flake cereal biscuits	76		Breastfast Cereals	Australia		20	15	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Good Start™, muesli wheat biscuits	68	Sanitarium, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Hi-Bran Weet-Bix™, wheat biscuits with extra wheat bran	61	Sanitarium, Australia	Breastfast Cereals	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Hi-Bran Weet-Bix™ with soy and linseed	57	Sanitarium, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Honey Goldies™	72	Kellogg's Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Lite-Bix™, plain, no added sugar	70	Sanitarium, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Oat bran Weet-Bix™	57	Sanitarium, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Sultana Goldies™	65	Kellogg's Australia	Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Wheat flake cereal biscuits with 1.4 g Filtered Molasses Concentrate added per 100 g (2.08 g FMC/100 g carbohydrate)	72		Breastfast Cereals	Australia		20	14	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Wheat flake cereal biscuits with 2.0 g Filtered Molasses Concentrate added per 100g (2.98 g FMC/100 g carbohydrate)	70		Breastfast Cereals	Australia		20	14	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Wheat flakes	73		Breastfast Cereals	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
All-Bran Fruit 'n Oats™	41	Kellogg's, Australia	Breastfast Cereals	Australia		20	8	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
All-Bran Soy 'n Fiber™	33	Kellogg's, Australia	Breastfast Cereals	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
All-Bran Wheat Flakes™	60	Kellogg's, Australia	Breastfast Cereals	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Bran cereal, high fiber	43		Breastfast Cereals	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Coco Pops™	77	Kellogg's, Australia	Breastfast Cereals	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Corn Pops™	80	Kellogg's, Australia	Breastfast Cereals	Australia		20	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Crunchola Apple & Cinnamon Oat & Fruit	70	Norganic Foods Pty Ltd, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Energy Mix™, wheat-based flaked cereal	80	Quaker, France	Breastfast Cereals	France		20	16	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Fibre First Multi-Bran Cereal, President's Choice® Blue Menu™	56	Loblaw Brands Limited, Canada	Breastfast Cereals	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Froot Loops™	69	Kellogg's, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Frosties™, sugar-coated cornflakes	55	Kellogg's, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1997
Fruity-Bix™, berry	113	Sanitarium, New Zealand	Breastfast Cereals	New Zealand		20	23	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	10	2000
Golden Wheats™	71	Kellogg's, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1997
Goodness Superfoods Fibre Boost Sprinkles	34	Popina Pty Ltd, Australia	Breastfast Cereals	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Grapenuts™	75	Kraft Foods Inc, Port Chester, USA	Breastfast Cereals	USA		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1997
Guardian™	37	Kellogg's, Australia	Breastfast Cereals	Australia		20	7	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Guardian™	43	Kellogg's, Australia	Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2019
Healthwise™ for bowel health	66	Uncle Toby's, Wahgunyah, Australia	Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
High-fiber cereal	52		Breastfast Cereals	UK		20	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Hi-Lite™, containing 55% rolled barley grains	54	Freedom Foods, Cheltenham, Australia	Breastfast Cereals	Australia		20	11	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2006-2007
Honey Rice Bubbles™	77	Kellogg's, Australia	Breastfast Cereals	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Honey Smacks™	71	Kellogg's, Australia	Breastfast Cereals	Australia		20	14	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Hot cereal, Sustagrain, apple & cinnamon	37	Con Agra Inc, USA	Breastfast Cereals	USA		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Hot cereal, Sustagrain, unflavored	25	Con Agra Inc., USA	Breastfast Cereals	USA		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Just Right™	60	Kellogg's, Australia	Breastfast Cereals	Australia		20	12	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Just Right Just Grains™	62	Kellogg's, Australia	Breastfast Cereals	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Komplete™	48	Kellogg's, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1997
Milo® Protein Clusters Cereal	47	Nestlé, Australia	Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Mini Wheats™, blackcurrant	72	Kellogg's, Australia	Breastfast Cereals	Australia		20	14	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Oat 'n Honey Bake™	77	Kellogg's, Australia	Breastfast Cereals	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Oats, rolled, uncooked	59	Lowan's Whole Foods, Box Hill, Australia	Breastfast Cereals	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Raisin Bran™	61	Kellogg's, USA	Breastfast Cereals	USA		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Soy Tasty™ (flaked grains, soy nuts, dried fruit)	60	Sanitarium, Australia	Breastfast Cereals	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Sultana Bran™	64	Kellogg's, Australia	Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Ultra-bran™, Vogel's, soy and linseed extruded wheat bran cereal, 30.2 g fiber/100 g	41	Specialty Cereals, Australia	Breastfast Cereals	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Wheat flakes	73		Breastfast Cereals	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Whole-grain protein cereal	49		Breastfast Cereals	USA		20	10	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Apricot Breakfast Bar, chewy	85	Norganic Foods Pty Ltd, Australia	Breastfast Cereals	Australia		20	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Cereal bar, cranberry flavor	42		Breastfast Cereals	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Cereal bar, hazelnut flavor	33		Breastfast Cereals	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Cereal bar, orange flavor	33		Breastfast Cereals	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Crunchy Nut Cornflakes™ bar	72	Kellogg's, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Fruity-Bix™ bar, wheat biscuit cereal with dried fruit and nuts with yoghurt coating	56	Sanitarium, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Fruity-Bix™ bar, wild berry, wheat biscuit cereal and dried fruit covered with yoghurt coating	51	Sanitarium, Australia	Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Hi-Lite™ breakfast bar	53	Freedom Foods, Australia	Breastfast Cereals	Australia		20	11	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2007
K-Time Just Right™ bar	72	Kellogg's, Australia	Breastfast Cereals	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
K-Time Strawberry Crunch™ bar	77	Kellogg's, Australia	Breastfast Cereals	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Muesli breakfast bar, gluten-free	50	Freedom Foods, Australia	Breastfast Cereals	Australia		20	10	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2007
Rice Bubble Treat™ bar	63	Kellogg's, Australia	Breastfast Cereals	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Sustain™ bar	57	Kellogg's, Australia	Breastfast Cereals	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Uncle Toby’s® Milk and Oats, Chocolate cereal bar	48		Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Uncle Toby’s® Milk and Oats, Strawberry cereal bar	50		Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Uncle Toby’s® Milk and Oats, Vanilla cereal bar	46		Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2019
Uncle Toby’s® Breakfast Bakes, Apple and Cinnamon	45		Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2019
Uncle Toby’s® Breakfast Bakes, Classic Peanut Butter	47		Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Uncle Toby’s® Breakfast Bakes, Honey Almond	50		Breastfast Cereals	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2019
Uncle Toby’s® Breakfast Bakes, Vanilla & Roasted Cashew	44		Breastfast Cereals	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2019
Adlay (Coix lachryma-jobi L)	39		Cereal Grains	Taiwan		45	18	Lin, M.-H.A., et al., Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. World Journal of Gastroenterology, 2010. 16(39): p. 4973-9.	Normal	2h	10	2010
Adlay, Chinese pearl barley (Coix lachryma-Jobi L.), boiled in water for 28 min	78		Cereal Grains	Australia		45	35	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Barley, Celebrity cultivar (six-rowed, hulled, normal barley; high amylose, medium ß-glucan), whole grain (only the husk was removed), boiled for 25 min	21		Cereal Grains	Canada		45	9	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, Celebrity cultivar (six-rowed, hulled, normal barley; high amylose, medium ß-glucan), pot pearled (all of the bran and most of the germ removed), boiled for 30 min	22		Cereal Grains	Canada		45	10	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, CDC Fibar cultivar (two-rowed, hull-less, waxy barley; low amylose, high ß-glucan) whole grain (only the husk was removed), boiled for 25 min	22		Cereal Grains	Canada		45	10	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, GB cultivar (two-rowed, hulled, normal barley), whole grain (only the husk was removed), boiled for 25 min	24		Cereal Grains	Canada		45	11	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, pot, boiled in salted water 20 min	25	Goudas Food Products, Concord, Canada	Cereal Grains	Canada		45	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Barley, Celebrity cultivar (six-rowed, hulled, normal barley; high amylose, medium ß-glucan), commercial pearled (some bran and germ were also removed), boiled for 25 min	25		Cereal Grains	Canada		45	11	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, Celebrity cultivar (six-rowed, hulled, normal barley; high amylose, medium ß-glucan) whole grain (only the husk was removed), boiled for 25 min	25		Cereal Grains	Canada		45	11	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, Rattan cultivar (two-rowed, hull-less, waxy barley), whole grain (only the husk was removed), boiled for 25 min	26		Cereal Grains	Canada		45	12	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, Kawathra cultivar (six-rowed, hulled, normal barley), whole grain (only the husk was removed), boiled for 25 min	28		Cereal Grains	Canada		45	13	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, Chief cultivar (two-rowed, hulled, normal barley), whole grain (only the husk was removed), boiled for 25 min	29		Cereal Grains	Canada		45	13	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, AC Alberta cultivar (two-rowed, hull-less, normal barley), whole grain (only the husk was removed), boiled for 25 min	29		Cereal Grains	Canada		45	13	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, CDC Fibar cultivar (two-rowed, hull-less, waxy barley; low amylose, high ß-glucan) white pearled (all of the bran and most of the germ and crease removed), boiled for 30 min	30		Cereal Grains	Canada		45	14	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, AC Parkhill cultivar (two-rowed, hulled, normal barley; high amylose, low ß-glucan) whole grain (only the husk was removed), boiled for 25 min	30		Cereal Grains	Canada		45	14	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, Celebrity cultivar (six-rowed, hulled, normal barley; high amylose, medium ß-glucan), white pearled (all of the bran and most of the germ and crease removed), boiled for 30 min	32		Cereal Grains	Canada		45	14	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, Celebrity cultivar (six-rowed, hulled, normal barley; high amylose, medium ß-glucan) white pearled (all of the bran and most of the germ and crease removed), boiled for 30 min	33		Cereal Grains	Canada		45	15	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, pot, boiled	35	Goudas Food Products, Canada	Cereal Grains	Canada		45	16	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	47	2001
Barley, pot, boiled	33	Goudas Food Products, Canada	Cereal Grains	Canada		45	15	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	21	2001
Barley, AC Klinck cultivar (six-rowed, hulled, normal barley), whole grain (only the husk was removed), boiled for 25 min	36		Cereal Grains	Canada		45	16	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, AC Parkhill cultivar (two-rowed, hulled, normal barley; high amylose, low ß-glucan) white pearled (all of the bran and most of the germ and crease removed), boiled for 30 minboiled for 30 min	41		Cereal Grains	Canada		45	18	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley, pearled	58	Orzo, Barilla, Italy	Cereal Grains	Italy		45	26	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Barley tempe (prepared by Lantmännen R&D from whole barley grains (c.v. Karmosé) with high ß-glucan (6%) and high amylose content (~40%) from Svalöf Weibull AB, Sweden)	30		Cereal Grains	Sweden		45	14	Alminger, M. and C. Eklund-Jonsson, Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. European Journal of Nutrition, 2008. 47(6): p. 294-300.	Normal	2h	13	2007
Highland Barley Mixed Flour (20% Highland Barley flour, 80% wheat flour)	63	Xinwang (Tibet XinWang Biology & Technology, China	Cereal Grains	China		45	28	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2019
Porridge made from pearl barley (15.6 g fiber/100 g)	44	Waitrose Limited, Bracknell, UK	Cereal Grains	UK		45	20	Thondre, P.S., et al., Glycaemic response to barley porridge varying in dietary fibre content. British Journal of Nutrition, 2012. 107(5): p. 719-24.	Normal	2h	10	2012
Porridge made from pearl barley (15.6 g fiber/100 g)	39	Waitrose Limited, Bracknell, UK	Cereal Grains	UK		45	18	Thondre, P.S., et al., Glycaemic response to barley porridge varying in dietary fibre content. British Journal of Nutrition, 2012. 107(5): p. 719-24.	Normal	2h	10	2012
Porridge made from organic barley grain (9.6 g fiber/100 g)	50	Suma Whole Foods, UK	Cereal Grains	UK		45	23	Thondre, P.S., et al., Glycaemic response to barley porridge varying in dietary fibre content. British Journal of Nutrition, 2012. 107(5): p. 719-24.	Normal	2h	10	2012
Porridge made from organic barley grain (9.6 g fiber/100 g)	43	Suma Whole Foods, UK	Cereal Grains	UK		45	19	Thondre, P.S., et al., Glycaemic response to barley porridge varying in dietary fibre content. British Journal of Nutrition, 2012. 107(5): p. 719-24.	Normal	2h	10	2012
Corn granules	52		Cereal Grains	China		45	23	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Cornmeal porridge	68		Cereal Grains	China		45	31	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
100% waxy corn starch (Amioca™ powder, Ingredion), prepared as a gel with water, heated in microwave for 90 sec	92		Cereal Grains	Australia		45	41	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
100% waxy corn starch (Ultra-Sperse™powder, Ingredion), prepared as a gel with water, heated in microwave for 90 sec	101		Cereal Grains	Australia		45	45	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Sweet corn, cooked in microwave for 1.5 min	51		Cereal Grains	Australia		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sweet corn, cooked	55		Cereal Grains	China		45	25	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Couscous, rehydrated with hot water	65	San Remo, Australia	Cereal Grains	Australia		45	29	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2006
Pearl couscous (Israeli couscous), rehydrated with hot water	52	Blu™ Gourmet brand, Benedikts Imports, Australia	Cereal Grains	Australia		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2008
Pearl couscous (Israeli couscous), whole wheat, rehydrated with hot water	53	Blu™ brand, Benedikts Imports, Australia	Cereal Grains	Australia		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2013
Foxtail millet, cooked (millet:water ratio 1:1.5)	64		Cereal Grains	China		45	29	Ren, X., et al., In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products. Food & Function, 2016. 7(1): p. 372-9.	Normal	2h	10	2016
Unpolished little millet, plain cooked	89	Earth 360, Kadiri, Andhra Pradesh, India	Cereal Grains	India		45	40	Malavika, M., et al., Assessment of quality of minor millets available in the south Indian market & glycaemic index of cooked unpolished little & foxtail millet. Indian Journal of Medical Research, 2020. 152(4): p. 401-409.	Normal	2h	15	2017-18
Unpolished foxtail millet, plain cooked	89	Earth 360, Kadiri, Andhra Pradesh, India	Cereal Grains	India		45	40	Malavika, M., et al., Assessment of quality of minor millets available in the south Indian market & glycaemic index of cooked unpolished little & foxtail millet. Indian Journal of Medical Research, 2020. 152(4): p. 401-409.	Normal	2h	15	2017-18
Foxtail millet porridge (millet:water ratio 1:9)	94		Cereal Grains	China		45	42	Ren, X., et al., In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products. Food & Function, 2016. 7(1): p. 372-9.	Normal	2h	10	2016
Oat tempe (prepared by Lantmännen R&D from whole oat grains (c.v. Betania) with high ß-glucan content (6%) from Svalöf Weibull AB, Sweden)	63		Cereal Grains	Sweden		45	28	Alminger, M. and C. Eklund-Jonsson, Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. European Journal of Nutrition, 2008. 47(6): p. 294-300.	Normal	2h	13	2007
Quinoa, white, cooked in boiling water for 15 min	50	Nutritious Foods, Australia	Cereal Grains	Australia		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2017
Quinoa, retort product, Coles Simply Gluten Free Quinoa Cups, microwaved for 70 sec	53	Coles Supermarkets, Australia	Cereal Grains	Australia		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Quinoa, cooked, refrigerated, reheated in microwave for 1.5 min	53	Nature First Organic, Australia	Cereal Grains	Australia		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Quinoa, red, cooked in boiling water for 15 min	54	Nutritious Foods, Australia	Cereal Grains	Australia		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2017
Quinoa, retort product, Coles Simply Gluten Free Mexican Style Quinoa and Brown Rice Cups, microwaved for 70 sec	49	Coles Supermarkets, Australia	Cereal Grains	Australia		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Rice flour, 10% resistant starch, prepared with boiled water	56	Youtang Shanghai Academy of Agricultural Sciences, China	Cereal Grains	China		45	25	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Basmati, white, polished, cooked 10 min	50		Cereal Grains	UK		45	23	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Basmati rice	56	Dreamrice, Singapore	Cereal Grains	Singapore		45	25	Tan, V.M.H., et al., Glycaemic and insulin responses, glycaemic index and insulinaemic index values of rice between three Asian ethnic groups. British Journal of Nutrition, 2015. 113(8): p. 1228-36.	Normal	2h	Chinese	2015
Basmati rice, SunRice brand	57	SunRice; Ricegrowers Ltd.; Leeton, NSW, Australia	Cereal Grains	Australia		45	26	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal European	2h	31	2013
Basmati, white, boiled	58	Mahatma brand, Australia	Cereal Grains	Australia		45	26	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	1995
Basmati, white, boiled	59	SunRice brand, Rice Growers Co-Op., Australia	Cereal Grains	Pakistan		45	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Basmati rice	60	Dreamrice, Singapore	Cereal Grains	Singapore		45	27	Tan, V.M.H., et al., Glycaemic and insulin responses, glycaemic index and insulinaemic index values of rice between three Asian ethnic groups. British Journal of Nutrition, 2015. 113(8): p. 1228-36.	Normal	2h	Asian-Indian	2015
Basmati rice	63	Dreamrice, Singapore	Cereal Grains	Singapore		45	28	Tan, V.M.H., et al., Glycaemic and insulin responses, glycaemic index and insulinaemic index values of rice between three Asian ethnic groups. British Journal of Nutrition, 2015. 113(8): p. 1228-36.	Normal	2h	Malay	2015
Basmati, white, boiled, SunRice brand	65	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Pakistan		45	29	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Basmati rice	66	Laila Basmati Rice, Surya Foods, Harwich, UK	Cereal Grains	UK		45	30	George, R., A.L. Garcia, and C.A. Edwards, Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal. Journal of Human Nutrition and Dietetics: the official journal of the British Dietetic Association, 2015. 28(3): p. 283-91.	Normal	2h	10	2015
Basmati rice	67	SunRice; Ricegrowers Ltd.; Leeton, NSW	Cereal Grains	Australia		45	30	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal Chinese	2h	32	2013
Basmati, parboiled long grain rice, Maharani brand	52	Chaman Lal Setia Exports Ltd, India	Cereal Grains	India		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2012
Basmati, brown (unpolished milled basmati rice), cooked for 25 min	75		Cereal Grains	UK		45	34	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Basmati, white and brown (mixture of 60% white and 40% brown basmati rice), cooked for 25 min	59		Cereal Grains	UK		45	27	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Basmati with wild rice (mixture of 83% easy-cook basmati and 17% North American wild rice (Zizania palustris L.), cooked 20 min	63		Cereal Grains	UK		45	28	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Precooked basmati rice in pouch, white, reheated in microwave, Uncle Ben's Express®	57	Masterfoods, UK	Cereal Grains	UK		45	26	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Quick cooking white basmati, cooked 10 min, Uncle Ben's® Superior	60	Masterfoods, Belgium	Cereal Grains	Belgium		45	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Basmati, white, express rice, microwaved for 2 min (Uncle Ben’s®)	63	Masterfoods, Australia	Cereal Grains	Australia		45	28	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2011
Basmati, easy-cook (heat-treated white, polished basmati rice), cooked 15 min	80		Cereal Grains	UK		45	36	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Doongara, white, cooked in rice cooker	48		Cereal Grains	Australia		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Doongara, white rice (SunRice CleverRice)	48	SunRice; Rice Growers Coop, New Zealand	Cereal Grains	New Zealand		45	22	Dodd, H., et al., Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index. The American Journal of Clinical Nutrition, 2011. 94(4): p. 992-6.	Normal	2h	30	2011
Doongara, white	53		Cereal Grains	Australia		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Doongara, white	54		Cereal Grains	Australia		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Doongara, white	54		Cereal Grains	Australia		45	24	Holt, S.H.A. and J.B. Miller, Increased insulin responses to ingested foods are associated with lessened satiety. Appetite, 1995. 24(1): p. 43-54.	Normal	2h	9	1995
Doongara rice, cooked in rice cooker	55		Cereal Grains	Australia		45	25	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal European	2h	31	2013
Doongara rice, cooked in rice cooker	67		Cereal Grains	Australia		45	30	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal Chinese	2h	32	2013
Jasmine rice, white Thai (Double FP brand), chewed 15 times	68	NTUC Fairprice Co-operative Ltd., Singapore	Cereal Grains	Singapore		45	31	Ranawana, V., M.K.S. Leow, and C.J.K. Henry, Mastication effects on the glycaemic index: impact on variability and practical implications. European Journal of Clinical Nutrition, 2014. 68(1): p. 137-9.	Normal	2h	15	2014
Jasmine rice, cooked in rice cooker, SunRice brand	68	SunRice; Ricegrowers Ltd., NSW, Australia	Cereal Grains	Australia		45	31	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal European	2h	31	2013
Jasmine rice, steamed for 30 min	76	COFCO China	Cereal Grains	Thailand		45	34	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2016
Jasmine Fragrant rice, white, SunRice brand	79	SunRice; Ricegrowers Limited, Australia	Cereal Grains	Australia		45	36	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Jasmine Fragrant rice, SunRice brand	80	SunRice; Ricegrowers Limited, NSW	Cereal Grains	Australia		45	36	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2011
Jasmine rice, cooked in rice cooker, SunRice brand	80	SunRice; Ricegrowers Ltd., NSW, Australia	Cereal Grains	Australia		45	36	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal Chinese	2h	32	2013
Jasmine long grain rice	82		Cereal Grains	Canada		45	37	Jenkins, A.L., et al., Effect of adding the novel fiber, PGX R, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels--a randomized, controlled trial. Nutrition Journal, 2010. 9: p. 58.	Normal	2h	10	2010
Jasmine white rice (Uncle Ben's Jasmine Rice)	84	Mars Canada, Bolton, Ontario, Canada	Cereal Grains	Canada		45	38	Brand-Miller, J.C., et al., Effects of added PGX R, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 2012. 108(2): p. 245-8.	Normal	2h	10	2010
Jasmine rice, white Thai (Double FP brand); chewed 30 times	88	NTUC Fairprice Co-operative Ltd., Singapore	Cereal Grains	Singapore		45	40	Ranawana, V., M.K.S. Leow, and C.J.K. Henry, Mastication effects on the glycaemic index: impact on variability and practical implications. European Journal of Clinical Nutrition, 2014. 68(1): p. 137-9.	Normal	2h	14	2014
Jasmine Fragrant rice, white, SunRice brand	89	SunRice; Ricegrowers Limited, Australia	Cereal Grains	Australia		45	40	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Jasmine rice (Double FP Thai Hom Mali premium quality fragrant rice, Thailand)	90		Cereal Grains	Thailand		45	41	Tan, V.M.H., et al., Glycaemic and insulin responses, glycaemic index and insulinaemic index values of rice between three Asian ethnic groups. British Journal of Nutrition, 2015. 113(8): p. 1228-36.	Normal	2h	Asian-Indian	2015
Jasmine rice (Double FP Thai Hom Mali premium quality fragrant rice, Thailand)	91		Cereal Grains	Thailand		45	41	Tan, V.M.H., et al., Glycaemic and insulin responses, glycaemic index and insulinaemic index values of rice between three Asian ethnic groups. British Journal of Nutrition, 2015. 113(8): p. 1228-36.	Normal	2h	Chinese	2015
Jasmine rice (Double FP Thai Hom Mali premium quality fragrant rice, Thailand)	92		Cereal Grains	Thailand		45	41	Tan, V.M.H., et al., Glycaemic and insulin responses, glycaemic index and insulinaemic index values of rice between three Asian ethnic groups. British Journal of Nutrition, 2015. 113(8): p. 1228-36.	Normal	2h	Malay	2015
Rice, white, Thai Hom Mali fragrant rice, cooked in rice cooker	96	NTUC Fairprice, Singapore	Cereal Grains	Singapore		45	43	Sun, L., et al., Effect of chicken, fat and vegetable on glycaemia and insulinaemia to a white rice-based meal in healthy adults. European Journal of Nutrition, 2014. 53(8): p. 1719-26.	Normal	3h	12	2013
Jasmine rice, Jazzmen, cooked in rice cooker	106	Jazzmen Rice, Inc., USA	Cereal Grains	USA		45	48	Truong, T.H., W.C. Yuet, and M.D. Hall, Glycemic index of American-grown jasmine rice classified as high. International Journal of Food Sciences and Nutrition, 2014. 65(4): p. 436-9.	Normal	2h	12	2014
Jasmine rice, white, cooked in rice cooker	109	Golden World Foods, Bangkok, Thailand	Cereal Grains	Thailand		45	49	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	12	2000
Jasmine rice, Mahatma, cooked in rice cooker	115	Riviana Foods Inc., Thailand	Cereal Grains	Thailand		45	52	Truong, T.H., W.C. Yuet, and M.D. Hall, Glycemic index of American-grown jasmine rice classified as high. International Journal of Food Sciences and Nutrition, 2014. 65(4): p. 436-9.	Normal	2h	12	2014
Jasmine rice, Reindeer, cooked in rice cooker	116	Oriental Jasmine Rice Co., Thailand	Cereal Grains	Thailand		45	52	Truong, T.H., W.C. Yuet, and M.D. Hall, Glycemic index of American-grown jasmine rice classified as high. International Journal of Food Sciences and Nutrition, 2014. 65(4): p. 436-9.	Normal	2h	12	2014
Brown Doongara rice, SunRice brand	51	SunRice; Ricegrowers Ltd., NSW, Australia	Cereal Grains	Australia		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Brown Doongara rice, SunRice brand	54	SunRice; Ricegrowers Ltd., NSW, Australia	Cereal Grains	Australia		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Brown rice, boiled in excess water for 25 min, SunRice brand	72	SunRice brand, Rice Growers Co-op, Australia	Cereal Grains	Australia		45	32	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Brown rice	87		Cereal Grains	China		45	39	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Brown rice, SunRice brand	65	SunRice, Ricegrowers Ltd., NSW, Australia	Cereal Grains	Australia		45	29	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal European	2h	31	2013
Brown rice, SunRice brand	78	SunRice, Ricegrowers Ltd., NSW, Australia	Cereal Grains	Australia		45	35	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal Chinese	2h	32	2013
Brown rice, variety Tai Ken #9; Oryza sativa L. japonica, soaked overnight and cooked in a rice cooker	58	Union Rice Company; Taipei	Cereal Grains	Taiwan		45	26	Lin, M.-H.A., et al., Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. World Journal of Gastroenterology, 2010. 16(39): p. 4973-9.	Normal	2h	10	2010
Brown rice (0% polished), prepared from the Indian rice variety "Bapatla" (BPT-5204), pressure cooked for 8 min	58		Cereal Grains	India		45	26	Shobana, S., et al., Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses. Asia Pacific Journal of Clinical Nutrition, 2017. 26(5): p. 829-836.	Normal	2h	12	2017
Brown Rice, Uncle Ben's® Ready Whole Grain (pouch)	48	Effem Foods, USA	Cereal Grains	USA		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Brown & Wild, Uncle Ben's® Ready Whole Grain Medley™ (pouch)	45	Effem Foods, USA	Cereal Grains	USA		45	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Chicken Flavored Brown Rice, Uncle Ben's® Ready Whole Grain (pouch)	46	Effem Foods, USA	Cereal Grains	USA		45	21	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Medium Grain Brown Rice in 90 sec, microwaved on high, SunRice brand	59	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Long grain, white (Uncle Ben’s)	56	Uncle Ben's, Auckland, New Zealand	Cereal Grains	New Zealand		45	25	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	14	2000
Premium long grain, white, SunRice brand	59	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Long grain, white, boiled 7 min (Star bran)	64	Gouda Food Products, Canada	Cereal Grains	Canada		45	29	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Long grain, boiled (Star Brand)	69	Goudas Food Products, Canada	Cereal Grains	Canada		45	31	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	47	2001
Long grain, boiled (Star Brand)	76	Goudas Food Products, Canada	Cereal Grains	Canada		45	34	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	21	2001
Long-grain rice (Indica-type long-grain rice, polished), cooked 15 min	47		Cereal Grains	UK		45	21	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Long grain, easy-cook (heat-treated white polished long-grain rice), cooked 15 min	47		Cereal Grains	UK		45	21	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
DGI SunRice Low GI Rice, heated in microwave (Imported by Methuselah Shanghai Medical Technology from SunRice Australia)	49		Cereal Grains	Australia		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Instant Doongara, white, cooked 5 min	94	Rice Growers Co-op, Australia	Cereal Grains	Australia		45	42	Holt, S.H.A. and J.B. Miller, Increased insulin responses to ingested foods are associated with lessened satiety. Appetite, 1995. 24(1): p. 43-54.	Normal	2h	9	1995
Instant rice, white, cooked 3 min	46		Cereal Grains	China		45	21	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Instant rice, white, cooked 6 min	87		Cereal Grains	China		45	39	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Long grain, white, pre-cooked, microwaved 2 min (Express Rice, plain, Uncle Ben's)	52	Masterfoods, UK	Cereal Grains	UK		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Long grain, white, cooked in microwave for 90 sec (Uncle Ben’s®)	59	Masterfoods, Australia	Cereal Grains	Australia		45	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2011
Long Grain White Rice in 90 Seconds, microwaved, SunRice brand,	76	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	34	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Long Grain White Rice, steamed rice, heated in microwave for 40 sec (SunRice® brand)	45	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Long Grain & Wild, Uncle Ben's® Ready Rice (pouch)	49	Effem Foods, USA	Cereal Grains	USA		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Original Long Grain, Uncle Ben's® Ready Rice pouch)	48	Effem Foods, USA	Cereal Grains	USA		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Rice, parboiled, pre-cooked, ready to eat (Riso Blond Espresso)	67	Riso Gallo, Italy	Cereal Grains	Italy		45	30	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Steamed Low GI White Rice (SunRice® brand), heated in microwave	52	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Arborio, risotto rice, boiled (SunRice brand)	69	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	31	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Medium grain white rice, boiled 12 min (Sun Rice brand)	75	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	34	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Moolgiri white rice	54	Tajmahal Agro Industries, India	Cereal Grains	India		45	24	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
White rice, NS	83		Cereal Grains	China		45	37	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	12	2005
White rice, fully polished, prepared from the Indian rice variety "Bapatla" (BPT-5204), pressure cooked for 18 min	80		Cereal Grains	India		45	36	Shobana, S., et al., Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses. Asia Pacific Journal of Clinical Nutrition, 2017. 26(5): p. 829-836.	Normal	2h	12	2017
White rice, Carnaroli, regular	64	Scotti, Italy	Cereal Grains	Italy		45	29	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
White rice, Ponni, cooked in rice cooker for 33 min	70		Cereal Grains	India		45	32	Shobana, S., et al., Glycaemic index of three Indian rice varieties. International Journal of Food Sciences and Nutrition, 2012. 63(2): p. 178-83.	Normal	2h	23	2012
White rice, Ponni, refined, harvested 2013, pressure-cooked for 30 min	81		Cereal Grains	India		45	36	Mohan, V., et al., Glycemic Index of a Novel High-Fiber White Rice Variety Developed in India--A Randomized Control Trial Study. Diabetes Technology & Therapeutics, 2016. 18(3): p. 164-70.	Normal	2h	25	2013
White rice, Ponni, refined, harvested 2014, pressure-cooked for 30 min	77		Cereal Grains	India		45	35	Mohan, V., et al., Glycemic Index of a Novel High-Fiber White Rice Variety Developed in India--A Randomized Control Trial Study. Diabetes Technology & Therapeutics, 2016. 18(3): p. 164-70.	Normal	2h	15	2014
White rice, Sona Masuri variety, cooked in rice cooker for 35 min	72		Cereal Grains	India		45	32	Shobana, S., et al., Glycaemic index of three Indian rice varieties. International Journal of Food Sciences and Nutrition, 2012. 63(2): p. 178-83.	Normal	2h	23	2012
White rice, Surti Kolam variety, cooked in rice cooker for 32 min	77		Cereal Grains	India		45	35	Shobana, S., et al., Glycaemic index of three Indian rice varieties. International Journal of Food Sciences and Nutrition, 2012. 63(2): p. 178-83.	Normal	2h	23	2012
Rice porridge, made with Jasmine rice, steamed for 40 min	80	COFCO China+D633	Cereal Grains	Thailand		45	36	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2016
Rice porridge, NS	66		Cereal Grains	China		45	30	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Rice porridge, NS	69		Cereal Grains	China		45	31	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Rice porridge, NS	88		Cereal Grains	Australia		45	40	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Rice porridge, made from rice bran	19		Cereal Grains	China		45	9	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Rice porridge, made from black rice	42		Cereal Grains	China		45	19	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Rice porridge, made from sticky rice	65		Cereal Grains	China		45	29	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Broken rice, white, cooked in rice cooker	86	Lion foods, Bangkok, Thailand	Cereal Grains	Thailand		45	39	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	11	2000
Glutinous rice, white, cooked in rice cooker	94	Bangsue Chia Meng Rice Co., Bangkok, Thailand	Cereal Grains	Thailand		45	42	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	11	2000
Glutinous rice, white, cooked in rice cooker	98	Bangsue Chia Meng Rice Mill, Bangkok, Thailand	Cereal Grains	Thailand		45	44	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2001
Guilin rice vermicelli (Chinese rice vermicelli), cooked 8 min	37		Cereal Grains	UK		45	17	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Hassawi rice	59	Al-Hassa, Saudi Arabia	Cereal Grains	Saudi Arabia		45	27	Al-Mssallem, M.Q., et al., A study of Hassawi rice (Oryza sativa L.) in terms of its carbohydrate hydrolysis (in vitro) and glycaemic and insulinaemic indices (in vivo). European Journal of Clinical Nutrition, 2011. 65(5): p. 627-34.	Normal	2h	10	2011
High-fiber white rice, harvested 2013 (Kharif), pressure-cooked for 32 min	59		Cereal Grains	India		45	27	Mohan, V., et al., Glycemic Index of a Novel High-Fiber White Rice Variety Developed in India--A Randomized Control Trial Study. Diabetes Technology & Therapeutics, 2016. 18(3): p. 164-70.	Normal	2h	25	2013
High-fiber white rice, harvested 2014 (Rabi), pressure-cooked for 32 min	64		Cereal Grains	India		45	29	Mohan, V., et al., Glycemic Index of a Novel High-Fiber White Rice Variety Developed in India--A Randomized Control Trial Study. Diabetes Technology & Therapeutics, 2016. 18(3): p. 164-70.	Normal	2h	25	2013
Japanese Style Sushi rice, white (SunRice brand)	85	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	38	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Jiangxi rice vermicelli (Chinese rice vermicelli), cooked for 8 min	40		Cereal Grains	UK		45	18	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Koshihikari rice, white (SunRice brand)	73	SunRice; Rice Growers Co-Op., Australia	Cereal Grains	Australia		45	33	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Mighty Rice, short grain white rice, boiled for 16 min	48	VitaRice, Mauritius	Cereal Grains	Mauritius		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Red Raw rice, Sri Lankan, cooked in rice cooker	59		Cereal Grains	Sri Lanka		45	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Red rice, Thai, unpolished, cooked 25 min	76		Cereal Grains	UK		45	34	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Roasted Chicken Flavored, Uncle Ben's® Ready Rice (pouch)	51	Effem Foods, USA	Cereal Grains	USA		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Santa Fe, Uncle Ben's® Ready Whole Grain Medley™ (pouch)	48	Effem Foods, USA	Cereal Grains	USA		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Spanish Style, Uncle Ben's® Ready Rice (pouch)	51	Effem Foods, USA	Cereal Grains	USA		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Sticky rice	87		Cereal Grains	China		45	39	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Sticky rice	88		Cereal Grains	China		45	40	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Sticky rice, high-amylose	50		Cereal Grains	China		45	23	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Sticky rice, Thai glutinous rice, cooked for 10 min	92		Cereal Grains	UK		45	41	Ranawana, D.V., et al., Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 99-110.	Normal	2h	10	2009
Rice, under milled, minimally polished 2.3%, prepared from the Indian rice variety "Bapatla" (BPT-5204), pressure cooked for 10 min	73		Cereal Grains	India		45	33	Shobana, S., et al., Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses. Asia Pacific Journal of Clinical Nutrition, 2017. 26(5): p. 829-836.	Normal	2h	12	2017
Vegetable Harvest, Uncle Ben's® Ready Whole Grain Medley™ (pouch)	48	Effem Foods, USA	Cereal Grains	USA		45	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Parboiled brown rice, Uncle Ben’s® Natural Wholegrain Instant brown rice, cooked for 20 min	88		Cereal Grains	India		45	40	RamyaBai, M., et al., Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods. Journal of Food Science, 2019. 84(12): p. 3373-3382.	Normal	2h	15	2019
Parboiled rice, cooked 20 min, Uncle Ben's Natur-reis®	64	Masterfoods, Belgium	Cereal Grains	Belgium		45	29	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Parboiled rice, long grain white Uncle Ben's®	54		Cereal Grains	Belgium		45	24	Al-Mssallem, M.Q., et al., A study of Hassawi rice (Oryza sativa L.) in terms of its carbohydrate hydrolysis (in vitro) and glycaemic and insulinaemic indices (in vivo). European Journal of Clinical Nutrition, 2011. 65(5): p. 627-34.	Normal	2h	10	2011
Parboiled, long-grain rice	57	Harlem Foods AS, Oslo	Cereal Grains	Norway		45	26	Ballance, S., et al., Predicting mixed-meal measured glycaemic index in healthy subjects. European Journal of Nutrition, 2019. 58(7): p. 2657-2667.	Normal	2h	13	2019
Parboiled, long grain, 10 min cooking time (Uncle Ben's)	68	Masterfoods, Belgium	Cereal Grains	Belgium		45	31	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Parboiled, long grain, 20 min cooking time (Uncle Ben's)	75	Masterfoods, Belgium	Cereal Grains	Belgium		45	34	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Rice, parboiled, NS	51		Cereal Grains	Canada		45	23	Kendall, C.W.C., et al., The impact of pistachio intake alone or in combination with high-carbohydrate foods on post-prandial glycemia. European Journal of Clinical Nutrition, 2011. 65(6): p. 696-702.	Normal	2h	10	2010
Parboiled rice, NS (Riso Blond Risotti)	53	Riso Gallo, Italy	Cereal Grains	Italy		45	24	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Parboiled rice, NS (Uncle Ben’s)	57	Masterfoods Australia New Zealand, NSW, Australia	Cereal Grains	Australia		45	26	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal European	2h	31	2013
Parboiled rice, NS (Riso Blond Veloce e Versatile)	61	Riso Gallo, Italy	Cereal Grains	Italy		45	27	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Parboiled rice, NS (Uncle Ben's)	72	Masterfoods Australia New Zealand, NSW, Australia	Cereal Grains	Australia		45	32	Kataoka, M., et al., Glycaemic responses to glucose and rice in people of Chinese and European ethnicity. Diabetic Medicine: a Journal of the British Diabetic Association, 2013. 30(3): p. e101-7.	Normal Chinese	2h	32	2013
Parboiled rice, white, cooked 5 min, Uncle Ben's Snabbris®	74	Masterfoods, Belgium	Cereal Grains	Belgium		45	33	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Rice, whole-meal, parboiled (Riso Blond Integrale)	56	Riso Gallo, Italy	Cereal Grains	Italy		45	25	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Durum wheat, precooked, cooked 20 min	52	Ebly, Chateaudun, France	Cereal Grains	France		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Durum wheat, precooked, cooked 10 min	50	Ebly, France	Cereal Grains	France		45	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Durum wheat, precooked in pouch, reheated in microwave, Ebly Express	40	Ebly, France	Cereal Grains	France		45	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Wheat, pearled	72	Grano, Barilla, Italy	Cereal Grains	Italy		45	32	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Whole wheat powder	42		Cereal Grains	China		45	19	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Wheat flour, raw (2005 from Griffith NSW, Chara, Row10, Plot 6:181), consumed suspended in 250 mL water	22		Cereal Grains	Australia		45	10	Dona, A.C., et al., (1)H NMR spectroscopy for the in vitro understanding of the glycaemic index. British Journal of Nutrition, 2013. 109(11): p. 1934-9.	Normal	2h	10	2009
Wheat flour, raw, consumed suspended in water	20	Coles Smart Buy Plain Flour, Coles Supermarkets Pty Ltd	Cereal Grains	Australia		45	9	Dona, A.C., et al., (1)H NMR spectroscopy for the in vitro understanding of the glycaemic index. British Journal of Nutrition, 2013. 109(11): p. 1934-9.	Normal	2h	10	2009
Beta Flour (oat, flaxseed, buckwheat, pearl barley, soybean and wheat flours), tested prepared with water, steamed	27	Inner Mongolia Golden Flax Biotech Pty Ltd, China	Cereal Grains	China		45	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Mixed cereals powder, NS	58		Cereal Grains	China		45	26	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
3 Cereals (rice, oat, kamut)	41	Riso Gallo, Italy	Cereal Grains	Italy		45	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
3 Cereals (rice, spelt, barley)	44	Riso Gallo, Italy	Cereal Grains	Italy		45	20	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Cereal powder, various cereals NS	58		Cereal Grains	China		45	26	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Teff, brown, boiled in water for 15 min	57	Macro brand, Woolworths Australia Pty Ltd	Cereal Grains	Australia		45	26	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Spelt, pearled (Farro)	63	Barilla, Italy	Cereal Grains	Italy		45	28	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Apricot Temptation fruit cookies, 97% fat-free	47	Freedom Foods, Australia	Cookies	Australia		20	9	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2007
Barquette Abricot	71	LU, Ris, Orangis, France	Cookies	France		20	14	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Bebe Dobre Rano Chocolate	46	LU, Czech Republic	Cookies	Czech Republic		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2002
Bebe Dobre Rano Chocolate	46	LU, Czech Republic	Cookies	Czech Republic		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
Bebe Dobre Rano Chocolate	57	Opavia/LU, Czech Republic	Cookies	Czech Republic		20	11	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000. J Dzieniszewski, J Ciok (National Food and Nutrition Institute, Poland), unpublished observations, 1996-2001.	Normal	2h	11	1996-2000
Bebe Dobre Rano Coconut	48	LU, Czech Republic	Cookies	Czech Republic		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2002
Bebe Dobre Rano Four Cereals	51	LU, Czech Republic	Cookies	Czech Republic		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2007
Bebe Dobre Rano Honey and Hazelnuts	51	Opavia/LU, Czech Republic	Cookies	Czech Republic		20	10	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000. J Dzieniszewski, J Ciok (National Food and Nutrition Institute, Poland), unpublished observations, 1996-2001.	Normal	2h	11	1996-2000
Bebe Dobre Rano Nuts and Honey	41	LU, Czech Republic	Cookies	Czech Republic		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2002
Bebe Dobre Rano Nuts and Honey	45	LU, Czech Republic	Cookies	Czech Republic		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
Bebe Dobre Rano with Milk	50	LU, Czech Republic	Cookies	Czech Republic		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2003
Bebe Jemne Susenky	67	Opavia/LU, Czech Republic	Cookies	Czech Republic		20	13	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000. J Dzieniszewski, J Ciok (National Food and Nutrition Institute, Poland), unpublished observations, 1996-2001.	Normal	2h	11	1996-2000
Better Choice Multicereals	51	LU, Denmark	Cookies	Denmark		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2004
Better Choice Wholegrain	46	LU Denmark	Cookies	Denmark		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
Biscuit, Danone, NS	39	Danone	Cookies	China		20	8	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Biscuit, Danone, NS	47	Danone	Cookies	China		20	9	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Biscuit, NS	72		Cookies	China		20	14	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Biscuit, thin, NS	81		Cookies	China		20	16	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Biscuits, rolled oat, wholemeal wheat flour, wheat fibre	49	Gran Cereale Classico, Italy	Cookies	Italy		20	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005
Biscuits, wheat flour, butter, cream	52	Macine, Italy	Cookies	Italy		20	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2006
Biscuits, wheat flour, oat flour, wholemeal buckwheat flour (6.2%)	58	Molinetti, Italy	Cookies	Italy		20	12	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2006
Biscuit, wholegrain	54		Cookies	USA		20	11	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Biscuits, wholegrain, filled with peanut butter	44		Cookies	USA		20	9	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Breakfast biscuit (Frollino), gluten free	37	Dr Schär AG/SPA, Italy	Cookies	Italy		20	7	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Chocolate chip cookies, containing wheat flour and coconut flour	44		Cookies	Philippines		20	9	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Cookie, fiber enriched	42	Bahlsen GmbH&Co.KG, Hannover, Germany	Cookies	Germany		20	8	Schuchardt, J.P., et al., Glycemic index and microstructure analysis of a newly developed fiber enriched cookie. Food & Function, 2016. 7(1): p. 464-74.	Normal	2h	26	2016
Cookie, decreased GI variant (sugar-to-flour ratio: 0.45)	37		Cookies	Belgium		20	7	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Digestives	39		Cookies	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Evergreen met Krenten	66	LU, Netherlands	Cookies	Netherlands		20	13	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000.	Normal	2h	12	1996-2000
Fior di Latte (Mulino Bianco)	47	Barilla, Italy	Cookies	Italy		20	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2012
Gemme Integrali (Mulino Bianco)	46	Barilla, Italy	Cookies	Italy		20	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2012
Gingerbread cookies	66		Cookies	Australia		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2016
Golden Flaxseed biscuits	36	SCIQ Biotech Pty Ltd, Australia	Cookies	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Gran Cereale Cioccolato (Grancereale)	52	Barilla, Italy	Cookies	Italy		20	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2010
Gran Cereale Frutta (Grancereale)	51	Barilla, Italy	Cookies	Italy		20	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2010
Gran Cereale Classico (Grancereale)	49	Barilla, Italy	Cookies	Italy		20	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005
Gran'Dia Banana, Oats and Honey	28	LU, Brazil	Cookies	Brazil		20	6	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Gran'Dia Chocolate with five cereals	39	Danone, Brazil	Cookies	Brazil		20	8	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Grany en-cas Abricot	55	LU, France	Cookies	France		20	11	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	12	1996-2000
Grany en-cas Fruits des bois	50	LU, France	Cookies	France		20	10	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000.	Normal	2h	14	1996-2000
Grany Rush Apricot	62	LU, Netherlands	Cookies	Netherlands		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2000
Grain biscuit, Mixed Berry flavor	55	belVita, Mondel?z, Shanghai, China	Cookies	China		20	11	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2019
Grain biscuits, Milk & Cereal flavor	53	belVita, Mondel?z, Shanghai, China	Cookies	China		20	11	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Györi Édes Jó reggelt! Müzlivel és gyümölccsel / Fruits and Muesli	45	LU Hungary	Cookies	Hungary		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2002
Györi Édes Jó reggelt! Müzlivel és gyümölccsel / Fruits and Muesli	49	LU Hungary	Cookies	Hungary		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2003
Györi Édes Jó reggelt! Müzlivel és gyümölccsel / Fruits and Muesli	47	LU Hungary	Cookies	Hungary		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2004
Jo Reggelt Fruits and Figs	41	LU Hungary	Cookies	Hungary		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
Jubilee Nuts and Honey	44	LU, Russia	Cookies	Russia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2002
Jubilee Nuts and Honey	45	LU, Russia	Cookies	Russia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2003
Jyväshyvä Paussi Mysli and Fruits	45	LU Finland	Cookies	Finland		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2002
Jyväshyvä Paussi Mysli and Fruits	49	LU Finland	Cookies	Finland		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2003
Jyväshyvä Paussi Mysli and Fruits	47	LU Finland	Cookies	Finland		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2004
Jyväshyvä Paussi Vanilla	55	LU Finland	Cookies	Finland		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
Jyväshyvä Paussi Vanilla	39	LU Finland	Cookies	Finland		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
Jyväshyvä Paussi Wholegrain	46	LU Finland	Cookies	Finland		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
Kingston, butternut cookies with chocolate filling	48	Arnott’s Pty Ltd, Australia	Cookies	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Leda Luxury gluten-free chocolate coated cookies	35	Leda Nutrition, QLD, Australia	Cookies	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
LU P'tit Déjeuner Chocolat	42	LU, France	Cookies	France		20	8	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
LU P'tit Déjeuner Miel et Pépites Chocolat	45	LU, France	Cookies	France		20	9	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
LU P'tit Déjeuner Miel et Pépites Chocolat	49	LU, France	Cookies	France		20	10	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000. J Dzieniszewski, J Ciok (National Food and Nutrition Institute, Poland), unpublished observations, 1996-2001.	Normal	2h	11	1996-2000
LU P'tit Déjeuner Miel et Pépites Chocolat	52	LU, France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2000
LU Petit Dejeuner, Chocolate, low in sugar	51	LU, France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
LU Petit Dejeuner Chocolate & Cereals	46	LU, France	Cookies	France		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2003
LU Petit Dejeuner Chocolate & Cereals	58	LU, France	Cookies	France		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
LU Petit Dejeuner Cereals & Chocolate Chips, low in sugar	37	LU France, LU Belgium, LU Czech Republic	Cookies	NS		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
LU Petit Dejeuner Coconut, nuts and chocolate	55	LU France	Cookies	France		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2005
LU Petit Dejeuner Coconut, nuts and chocolate	51	LU France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
LU Petit Dejeuner Fruits and Muesli	45	LU France	Cookies	France		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2002
LU Petit Dejeuner Fruits and Muesli	49	LU France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2003
LU Petit Dejeuner Fruits and Muesli	47	LU France	Cookies	France		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2004
LU Petit Dejeuner Honey & Chocolate chips	47	LU France	Cookies	France		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2003
LU Petit Dejeuner Honey & Chocolate chips	46	LU France	Cookies	France		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2006
LU Petit Dejeuner Milk and Cereals	55	LU France, LU Belgium	Cookies	NS		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
LU Petit Dejeuner Milk and Cereals	39	LU France, LU Belgium	Cookies	NS		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
LU Petit Dejeuner Multicereals	46	LU France, LU Belgium	Cookies	NS		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
LU Petit Dejeuner with Fruits and Figs	41	LU France, LU Belgium	Cookies	NS		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
LU Petit Dejeuner with Prunes	51	LU, France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
Macaroons, containing wheat flour and with coconut flour	32		Cookies	Philippines		20	6	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Maltmeal wafer	50	Griffin's Foods Ltd., New Zealand	Cookies	New Zealand		20	10	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	10	2000
Montana Chocolate Chip Cookies	43	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	9	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	women	2009
Montana Chocolate Chip Cookies	42	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	men	2009
Montana Chocolate Chip Cookies	42	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	Caucasian	2009
Montana Chocolate Chip Cookies	42	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	Non-Caucasian	2009
Montana Chocolate Chip Cookies	42	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	?40 y	2009
Montana Chocolate Chip Cookies	43	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	9	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	>40 y	2009
Montana Chocolate Chip Cookies	43	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	9	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	lean	2009
Montana Chocolate Chip Cookies	41	Kinnikinnic Foods Inc., Edmonton. AB, Canada	Cookies	Canada		20	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	overweight	2009
Nutrigrain Fruits des bois	57	Kellogg's, France	Cookies	France		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2000
Oat biscuit	45		Cookies	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Oat biscuit	55		Cookies	China		20	11	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Oat biscuit, Nairn's™ Stem Ginger Oat Biscuit	55	Nairn's Oatcakes Ltd, Edinburgh, Scotland	Cookies	UK		20	11	C Dalaudier (Nairn’s Oatcakes Ltd, Scotland), unpublished observations, 2007.	Normal	2h	10	2007
Oro	61	Saiwa, Italy	Cookies	Italy		20	12	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Pavesini, Pavesi	52	Barilla, Italy	Cookies	Italy		20	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2004
Petiki Go ! Fruits and Muesli	45	LU, Poland	Cookies	Poland		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2002
Petiki Go ! Fruits and Muesli	49	LU, Poland	Cookies	Poland		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2003
Petiki Go ! Fruits and Muesli	47	LU, Poland	Cookies	Poland		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2004
Petit brun extra	77	LU, France	Cookies	France		20	15	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Petit LU Normand	51	LU, France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2000
Petit LU Roussillon	48	LU, France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2000
President's Choice® Blue Menu™ Cranberry Orange Cookies	60	Loblaw Brands Limited, Canada	Cookies	Canada		20	12	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
President's Choice® Blue Menu™ Crunchy Oat Cookies	62	Loblaw Brands Limited, Canada	Cookies	Canada		20	12	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
President's Choice® Blue Menu™ Ginger & Lemon Cookies	64	Loblaw Brands Limited, Canada	Cookies	Canada		20	13	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Prince Energie+	73	LU, France	Cookies	France		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2000
Prince fourré chocolat	50	LU, France	Cookies	France		20	10	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000.	Normal	2h	12	1996-2000
Prince fourré chocolat	53	LU, France	Cookies	France		20	11	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000.	Normal	2h	13	1996-2000
Prince gout chocolat	53	LU, France	Cookies	France		20	11	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Prince Petit Déj Cereals	52	LU, France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2003
Prince Petit Déj Cereals and Chocolate	51	LU, France	Cookies	France		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2004
Prince Petit Déjeuner Vanille	45	LU, France and Spain	Cookies	NS		20	9	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000.	Normal	2h	12	1996-2000
Principe megamanana vanilla	45	LU, Spain	Cookies	Spain		20	9	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Rich Tea Biscuit	40		Cookies	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Rotary-Molded biscuit	48		Cookies	France		20	10	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Rotary-Molded biscuit	47		Cookies	France		20	9	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Rotary-Molded biscuit	45		Cookies	France		20	9	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	13	2019
Sablé des Flandres	57	LU, France	Cookies	France		20	11	V Lang (Danone Vitapole Company, Le Plessis-Robinson, France), unpublished observations, 1996-2000.	Normal	2h	12	1996-2000
Sandwich Rotary-Molded biscuit	44		Cookies	France		20	9	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Sandwich Rotary-Molded biscuit	56		Cookies	France		20	11	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Sandwich Rotary-Molded biscuit	52		Cookies	France		20	10	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	13	2019
Segreti di Bosco (Mulino Bianco)	53	Barilla, Italy	Cookies	Italy		20	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2012
Snack Right Fruit Pillow, Apple and blackberry	43	Arnotts, Australia	Cookies	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Snack Right Fruit Pillow, Spicy apple and sultana	45	Arnotts, Australia	Cookies	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Snack Right Fruit Pillow, Wild berry	52	Arnott's, Australia	Cookies	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Snack Right Fruit Slice, Mango and passionfruit	49	Arnott's, Australia	Cookies	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Snack Right Fruit Slice, Mixed berry	50	Arnott's, Australia	Cookies	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Snack Right Fruit Slice, Original Sultana (97% fat-free)	48	Arnott's, Australia	Cookies	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Snack Right Fruit Slice, Sultana with chocolate	45	Arnott's, Australia	Cookies	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Sweet biscuit	47		Cookies	UK		20	9	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Caucasian	2h	10	2007
Sweet biscuit	63		Cookies	UK		20	13	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Asian	2h	10	2007
Sweetmeal biscuit	39		Cookies	UK		20	8	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Caucasian	2h	10	2007
Sweetmeal biscuit	42		Cookies	UK		20	8	Henry, C.J.K., et al., Glycaemic index of common foods tested in the UK and India. British Journal of Nutrition, 2008. 99(4): p. 840-5.	Normal Asian	2h	10	2007
Thé	41	LU, France	Cookies	France		20	8	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	202
Véritable Petit Beurre	51	LU, France	Cookies	France		20	10	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Véritable Petit Beurre	54	LU, France	Cookies	France		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2002
Véritable Petit Beurre	54	LU, France	Cookies	France		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2006
Vitasnella frollini	59	Saiwa, Italy	Cookies	Italy		20	12	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
BBQ Shapes, savory crackers	48	Arnott’s Pty Ltd, Australia)	Crackers	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Choice grain crackers	49	Jacob’s Bakery, UK	Crackers	UK		15	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Crispbread, soft wheat flour (54%), rye flour (36%), pumpkin seeds (7.5%) (Spianate croccanti con semi di zucca, Grancereale)	53	Barilla, Italy	Crackers	Italy		15	8	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Corn Thins, puffed corn cakes, gluten-free	87	Real Foods, St Peters, Australia	Crackers	Australia		15	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Cracker	51		Crackers	France		15	8	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Cracker	61		Crackers	France		15	9	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	15	2019
Cracker	60		Crackers	France		15	9	Wolever, T.M.S., et al., Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method. Nutrients, 2019. 11(9).	Normal	2h	13	2019
Crackers, soft wheat flour, salty (Cracker integrali Sfoglia di grano, Mulino Bianco)	63	Barilla, Italy	Crackers	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Crackers, whole-meal soft wheat flour (Cracker salati Sfoglia di grano, Mulino Bianco)	63	Barilla, Italy	Crackers	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Cream cracker	64	LU Triumfo, Brazil	Crackers	Brazil		15	10	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Grain cracker	25	Bestore, Wuhan, China	Crackers	China		15	4	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Bread stick, Grissini Fibra Activa (with psyllium and oat)	52	Panmonviso, Italy	Crackers	Italy		15	8	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	12	2008
Bread stick, Grissini classici friabili (Mulino Bianco)	66	Barilla, Italy	Crackers	Italy		15	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2004
Herman Brot Protein Cheese Cracker	22	Herman Brot Pty Ltd, Australia	Crackers	Australia		15	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Herman Brot Protein Mediterranean Cracker	31	Herman Brot Pty Ltd, Australia	Crackers	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Herman Brot Protein Natural Cracker	24	Herman Brot Pty Ltd, Australia	Crackers	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Herman Brot Protein Olive Cracker	29	Herman Brot Pty Ltd, Australia	Crackers	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Herman Brot Protein Spice Cracker	26	Herman Brot Pty Ltd, Australia	Crackers	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Herman Brot Protein Zatar Cracker	27	Herman Brot Pty Ltd, Australia	Crackers	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
High-calcium cracker	52	Jacob’s, Malaysia	Crackers	Malaysia		15	8	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Melba toast/Rusk, wheat flour	64	Fette Biscottate Le Dorate, Italy	Crackers	Italy		15	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005
Melba toast/Rusk, soft wheat flour, whole-meal barley flour (10%), rolled oat (2%) (Fette biscottate Cuori di orzo, Mulino Bianco)	45	Barilla, Italy	Crackers	Italy		15	7	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2012
Melba toast/Rusk, soft wheat flour, bran and rolled oat, with psyllium and soluble fibers	47	Fette biscottate Fibra Activa, Panmonviso, Italy	Crackers	Italy		15	7	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Melba Toast/Rusk, whole-meal wheat flour (50.1%), soft wheat flour (Fette Biscottate Le Integrali, Mulino Bianco)	73	Barilla, Italy	Crackers	Italy		15	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2005
Melba Toast/Rusk made with rice, oat, wheat, corn, barley and rye (Fette Biscottate Le cereal, Mulino Bianco)	69	Barilla, Italy	Crackers	Italy		15	10	F Brighenti, unpublished observations.	Normal	2h	9	2007
9 Grain cracker	68		Crackers	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Ancient Grains snack crackers, President's Choice® Blue Menu™	65	Loblaw Brands Limited, Canada	Crackers	Canada		15	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Wheat & Onion snack crackers, President's Choice® Blue Menu™	60	Loblaw Brands Limited, Canada	Crackers	Canada		15	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Wheat & Sesame snack crackers, President's Choice® Blue Menu™	56	Loblaw Brands Limited, Canada	Crackers	Canada		15	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Wheat snack crackers, President's Choice® Blue Menu™	65	Loblaw Brands Limited, Canada	Crackers	Canada		15	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Puffed rice cakes, Calrose rice, low-amylose	91	Rice Growers Co-op, Australia	Crackers	Australia		15	14	Holt, S.H.A. and J.B. Miller, Increased insulin responses to ingested foods are associated with lessened satiety. Appetite, 1995. 24(1): p. 43-54.	Normal	2h	9	1995
Puffed rice cakes, Doongara rice, high-amylose	61	Rice Growers Co-op, Australia	Crackers	Australia		15	9	Holt, S.H.A. and J.B. Miller, Increased insulin responses to ingested foods are associated with lessened satiety. Appetite, 1995. 24(1): p. 43-54.	Normal	2h	9	1995
Puffed rice cakes, caramel flavored	82		Crackers	USA		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Rice cracker, plain	91	Sakada, Japan	Crackers	Japan		15	14	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
Rye crackers with oats	64		Crackers	UK		15	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Rye crackers with sesame	57		Crackers	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Pumpkin Seeds & Oats cracker, Ryvita®	46	George Weston Foods, North Ryde, Australia	Crackers	Australia		15	7	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	10	2007
Sunflower Seeds & Oats cracker, Ryvita®	48	George Weston Foods, North Ryde, Australia	Crackers	Australia		15	7	B Spratt (George Weston Foods, Australia), unpublished observation.	Normal	2h	10	2007
Wholewheat crackers with pumpkin and thyme	36		Crackers	UK		15	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Wholegrain crackers with sesame seeds and rosemary	53		Crackers	UK		15	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Wholewheat sticks, crunchy, yeast extract flavored	50		Crackers	UK		15	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Custard, low-fat, vanilla flavored	29	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
No Bake Egg Custard, prepared from powder with whole milk	35	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Reduced-fat custard, TRIM™	37	Pauls Ltd, Brisbane, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Custard, low-fat, trifle flavored	30	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	11	2006-2007
Crème fraiche dessert, peach	28	Finest, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Crème fraiche dessert, raspberry	30	Finest, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fromage Frais, red fruit: blackcurrant	22	Healthy Living, UK	Dairy Products and Alternatives	UK		20	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fromage Frais, red fruit: raspberry	31	Healthy Living, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fromage Frais, red fruit: red cherry	25	Healthy Living, UK	Dairy Products and Alternatives	UK		20	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fromage Frais, red fruit: strawberry	29	Healthy Living, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Fromage Frais, yellow fruit: mandarin and orange	19	Healthy Living, UK+D875	Dairy Products and Alternatives	UK		20	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Fruche®, low-fat, apricot vanilla honey	34	National Foods Ltd, Melbourne, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Fruche®, low-fat, berry compote	37	National Foods Ltd, Melbourne, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Fruche®, low-fat, duet peach on pineapple	34	National Foods Ltd, Melbourne, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Fruche®, low-fat, lemon sorbetto	34	National Foods Ltd, Melbourne, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Fruche®, low-fat, orange sorbetto	34	National Foods Ltd, Melbourne, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Fruche®, low-fat, peach roulade	37	National Foods Ltd, Melbourne, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Fruche® on Fruit, low-fat, toffee apple	47	National Foods Ltd, Melbourne, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Ice-cream, low-fat chocolate flavored, Chocollo™	24	Wendy's Supa Sundaes Pty Ltd, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Ice cream, low-fat, Bulla Light Creamy vanilla	36	Regal Cream Products, VIC, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Ice cream, low-fat, Bulla Light Real Dairy chocolate	27	Regal Cream Products, VIC, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Ice cream, low-fat, Bulla Light Real Dairy English Toffee	27	Regal Cream Products, VIC, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Ice cream, low-fat, Bulla Light Real Dairy Mango	30	Regal Cream Products, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Ice cream, low-fat, Light & Creamy, Raspberry Ripple	55	Nestlé Peter's, Australia	Dairy Products and Alternatives	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Ice-cream, low-fat,1.2% fat, Light Prestige rich vanilla	47	Norco, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Ice-cream, low-fat, 1.4% fat, Light Prestige traditional toffee	37	Norco, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Ice-cream, reduced-fat, 7.1% fat, Prestige golden macadamia	37	Norco, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Ice cream, low-fat, vanilla, 'Light'	46	Nestlé Peter's, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Ice cream, low-fat, Blueberry Pomegranate flavor	32	ProYo, USA	Dairy Products and Alternatives	USA		20	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Ice cream, low-fat, Chocolate Toffee flavor	25	ProYo, USA	Dairy Products and Alternatives	USA		20	5	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Ice cream, low-fat, Coconut flavor	39	ProYo, USA	Dairy Products and Alternatives	USA		20	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Ice cream, low-fat, Dutch Chocolate flavor	34	ProYo, USA	Dairy Products and Alternatives	USA		20	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Ice cream, low-fat, Mint Chip flavor	34	ProYo, USA	Dairy Products and Alternatives	USA		20	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Ice cream, low-fat, Mocha flavor	37	ProYo, USA	Dairy Products and Alternatives	USA		20	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Ice cream, low-fat, Vanilla Bean flavor	39	ProYo, USA	Dairy Products and Alternatives	USA		20	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Ice cream, premium, Ultra chocolate, 15% fat	37	Sara Lee, Gosford, NSW, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Ice cream, premium, French vanilla, 16% fat	38	Sara Lee, Australia	Dairy Products and Alternatives	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Ice-cream, , low-fat chocolate flavored Chocollo™, eaten with a plain cone	44	Wendy's Supa Sundaes Pty Ltd, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Ice-cream, low-fat chocolate flavored, Chocollo™, eaten with a waffle cone	55	Wendy's Supa Sundaes Pty Ltd, Australia	Dairy Products and Alternatives	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Gelati, sucrose-free frozen dessert, chocolate flavor	37	Alba Foods, Newtown, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Gelati, sucrose-free frozen dessert, vanilla flavor	39	Alba Foods, Newtown, Australia	Dairy Products and Alternatives	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Ice fruit confection, Frosty Fruits® Orange Mango Splits	59	Nestlé Peter's, Australia	Dairy Products and Alternatives	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Kefir, low-fat, plain	36	Lifeway Foods, Chicago, USA	Dairy Products and Alternatives	USA		20	4	Kong, K.L. and S. Hendrich, Glycemic index, insulinemic index, and satiety index of kefir. Journal of the American College of Nutrition, 2012. 31(4): p. 280-7.	Normal	2h	10	2012
Kefir, low-fat strawberry	60	Lifeway Foods, Chicago, USA	Dairy Products and Alternatives	USA		20	12	Kong, K.L. and S. Hendrich, Glycemic index, insulinemic index, and satiety index of kefir. Journal of the American College of Nutrition, 2012. 31(4): p. 280-7.	Normal	2h	10	2012
Kefir, orange flavor	48	Lifeway Foods, Chicago, USA	Dairy Products and Alternatives	USA		20	10	Kong, K.L. and S. Hendrich, Glycemic index, insulinemic index, and satiety index of kefir. Journal of the American College of Nutrition, 2012. 31(4): p. 280-7.	Normal	2h	10	2012
Milk, condensed, sweetened	61	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	11	2000
Full-fat, milk	30		Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	13	2018
Full-fat, pasteurized, fresh, organic milk	34	Arla, UK	Dairy Products and Alternatives	UK		10	3	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Full-fat, standardized, homogenized, pasteurized, British	46	Dairy Crest, UK	Dairy Products and Alternatives	UK		10	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Banana, honey and malt flavored milk	31		Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Coffee chocolate flavored milk, Masters® mocha	32	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Milk, reduced fat	26	Dairy Farmers Ltd, Australia	Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Milk, semi-skimmed, pasteurized, organic	34	Arla, UK	Dairy Products and Alternatives	UK		10	3	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Pura™ HiLo milk	20	National Foods Ltd, Australia)	Dairy Products and Alternatives	Australia		10	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Pura™ Skimmer milk	20	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		10	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Pura™ Light Start milk	30	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Pura™ Tone milk	30	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Flavored milk, chocolate or strawberry, Big M™	37	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Flavored milk, chocolate or mocha, Masters® Light, 99% fat free	27	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Flavored milk, chocolate or strawberry, Masters®, reduced fat	35	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Flavored milk, Rush® Heavenly Vanilla Malt milk	31		Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Flavored milk, Rush® Intense Coffee milk	24		Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Flavored milk, Rush® Ultimate Chocolate milk	26		Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Flavored milk, Rush® Wicked Latte milk	26		Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Milkshake, made from Chocollo™, low-fat chocolate ice cream, skim milk and malted milk powder	21	Wendy's Supa Sundaes Pty Ltd, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2006
Nestlé Milo Combo mousse	42	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	11	2006
Nestlé Milo flavored mousse	46	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	9	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	12	2006
Butterscotch, 1.9% fat, prepared from commercial mousse mix with water	36	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Chocolate, 2% fat, prepared from commercial mousse mix with water	31	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Citrus, prepared from commercial mousse mix with water	47	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Hazelnut, 2.4% fat, prepared from commercial mousse mix with water	36	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Mango, 1.8% fat, prepared from commercial mousse mix with water	33	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Mixed berry, 2.2% fat, prepared from commercial mousse mix with water	36	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Strawberry, 2.3% fat, prepared from commercial mousse mix with water	32	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Flavored milk pudding, chocolate (Danette al cioccolato)	51	Danone, Italy	Dairy Products and Alternatives	Italy		20	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Flavored milk pudding, chocolate, made from powder and whole milk, instant	47	White Wings, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Flavored milk pudding, vanilla, made from powder and whole milk, instant	40	White Wings, Australia	Dairy Products and Alternatives	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Milk rice pudding, Yoplait Le Rice®, Apple & Cinnamon flavor	52	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Milk rice pudding, Yoplait Le Rice®, Apricot & Almond Muesli flavor	45	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Milk rice pudding, Yoplait Le Rice®, Caramel flavor	41	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Milk rice pudding, Yoplait Le Rice®, Forest Berries flavor	45	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Milk rice pudding, Yoplait Le Rice®, Lemon Meringue flavor	54	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Milk rice pudding, Yoplait Le Rice®, Mocha flavor	46	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Milk rice pudding, Yoplait Le Rice®, Raspberry & Apple flavor	52	National Foods Ltd	Dairy Products and Alternatives	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Milk rice pudding, Yoplait Le Rice®, Strawberry flavor	54	National Foods Ltd	Dairy Products and Alternatives	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Milk rice pudding, Yoplait Le Rice®, Tropical Mango flavor	54	National Foods Ltd	Dairy Products and Alternatives	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Milk rice pudding, Yoplait Le Rice®, Vanilla flavor	43	National Foods Ltd	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Yoghurt, black cherry	17	Finest, UK	Dairy Products and Alternatives	UK		20	3	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, black cherry	67	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, bourbon vanilla	64	Finest, UK	Dairy Products and Alternatives	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, Devonshire fudge	37	Finest, UK	Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, Greek style, honey topped (UK)	36		Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, Jalna Premium Creamy Vanilla	18	Jalna Dairy Foods, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Yoghurt, lemon curd	67	Finest, UK	Dairy Products and Alternatives	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, peach & apricot	28	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, raspberry	43	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, red fruit: Morello cherry	35	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, red fruit: raspberry and black cherry	37	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, Scottish raspberry	32	Finest, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, strawberry	30	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, strawberry	44	Astro yoghurt, Canada	Dairy Products and Alternatives	Canada		20	9	Jenkins, A.L., et al., Effect of adding the novel fiber, PGX R, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels--a randomized, controlled trial. Nutrition Journal, 2010. 9: p. 58.	Normal	2h	10	2010
Yoghurt, strawberry and cream	41	Finest, UK	Dairy Products and Alternatives	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, summer fruit: apricot	11	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	2	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, summer fruit: peach and vanilla	26	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, summer fruit: raspberry	28	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, summer fruit: strawberry	36	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, tropical fruit: guava and passionfruit	24	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, tropical fruit: mango	32	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, tropical fruit: peach and apricot	27	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, tropical pineapple	38	Healthy Living Light, UK	Dairy Products and Alternatives	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, Valencia orange	34	Finest, UK	Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, Yitangping	21	Beijing Sanyuan Foods, Beijing, China	Dairy Products and Alternatives	China		20	4	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	11	2020
Mochaccino frozen yoghurt, President's Choice® Blue Menu™ brand	51	Loblaw Brands Limited, Canada	Dairy Products and Alternatives	Canada		20	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Strawberry Banana frozen yoghurt, President's Choice® Blue Menu™ brand	55	Loblaw Brands Limited, Canada	Dairy Products and Alternatives	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Vanilla frozen yoghurt, President's Choice® Blue Menu™ brand	46	Loblaw Brands Limited, Canada	Dairy Products and Alternatives	Canada		20	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Diet Passionfruit yoghurt, Dairy Dream	21	Aldi, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Diet Raspberry yoghurt, Dairy Dream	21	Aldi, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Diet yoghurt, Vaalia™, exotic fruits, sweetened with acesulfame K and Splenda	23	Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Diet yoghurt, Vaalia™, mango, sweetened with acesulfame K and Splenda	23	Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Diet yoghurt, Vaalia™, mixed berry, sweetened with acesulfame K and Splenda	25	Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Diet yoghurt, Vaalia™, strawberry, sweetened with acesulfame K and Splenda	23	Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Diet yoghurt, Vaalia™, vanilla, sweetened with acesulfame K and Splenda	23	Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Low-fat yoghurt, sugar sweetened, strawberry classic, Yoplait™ Lite	33	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Low-fat yoghurt (0.9%), fruit, wild strawberry, Ski d'lite™	31	Dairy Farmers Ltd, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2002
Low-fat yoghurt, Nestlé Diet, Blueberry	32	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Low-fat yoghurt, Nestlé Diet, Mixed Berry	28	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	12	2006
Low-fat yoghurt, Nestlé Diet, Peaches & Cream	28	Nestlé, Australia	Dairy Products and Alternatives	Australia		20	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Low-fat yoghurt, apricot	42		Dairy Products and Alternatives	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Low-fat yoghurt, black cherry	41		Dairy Products and Alternatives	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Low-fat yoghurt, hazelnut	53		Dairy Products and Alternatives	UK		20	11	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Low-fat yoghurt, peach melba	56	Value, UK	Dairy Products and Alternatives	UK		20	11	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Low-fat yoghurt, raspberry	34		Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Low-fat yoghurt, strawberry	61		Dairy Products and Alternatives	UK		20	12	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Low-fat yoghurt, sugar sweetened, Heavenly Honey flavor, Vaalia	32	Pauls Ltd	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Low-fat yoghurt, sugar sweetened, Lemon Crème flavor, Vaalia	43	Pauls Ltd	Dairy Products and Alternatives	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Low-fat yoghurt, sugar sweetened, Luscious Berries flavor, Vaalia	29	Pauls Ltd	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Low-fat yoghurt, sugar sweetened, Passionfruit flavor, Vaalia	32	Pauls Ltd	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Low-fat yoghurt, sugar sweetened, Strawberry flavor, Vaalia	28	Pauls Ltd	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
No Added Sugar Passionfruit yoghurt	21	Tamar Valley, Aldi, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
No Added Sugar Raspberry yoghurt	21	Tamar Valley, Aldi, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Reduced-fat yoghurt, apricot & mango	26	Vaalia™, Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Reduced-fat, French vanilla	26	Vaalia™, Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Reduced-fat, strawberry	28	Extra-Lite™, Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Reduced-fat, strawberry	43		Dairy Products and Alternatives	Czech Republic		20	9	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal	2h	20	2005
Reduced-fat, berry fruit flavors	25	Yoplait™ Lite, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Reduced-fat, tropical fruit flavors	37	Yoplait™ Lite, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Reduced-fat, various flavors	27	Yoplait™ Lite, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Reduced-fat, Fruit Salad flavor	32	Yoplait™ Lite, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Non-fat, Honey flavor, sugar sweetened	40	Ski™, Dairy Farmers Ltd, Australia	Dairy Products and Alternatives	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Non-fat, Vanilla flavor, sugar sweetened	40	Ski™, Dairy Farmers Ltd, Australia	Dairy Products and Alternatives	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
No Fat berry fruit flavors, artificially sweetened yoghurts	16	Yoplait™, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
No Fat Strawberry Classic flavor, artificially sweetened yoghurts	19	Yoplait™, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
No Fat tropical fruit flavors, artificially sweetened yoghurts	20	Yoplait™, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
No Fat yoghurt, various flavors, artificially sweetened yoghurts	18	Yoplait™, National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Fat-free, Passionfruit yoghurt	27	Jalna Dairy Foods, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
No Added Sugar Natural yoghurt	17	Tamar Valley Dairy, Australia	Dairy Products and Alternatives	Australia		20	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Yoghurt, low fat, natural	35		Dairy Products and Alternatives	UK		20	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, probiotic, prune	44		Dairy Products and Alternatives	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, probiotic, raspberry	45		Dairy Products and Alternatives	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Probiotic drink, cranberry	56		Dairy Products and Alternatives	UK		20	11	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Probiotic drink, orange	30		Dairy Products and Alternatives	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Probiotic drink, original	34		Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Cultured Multivitamin Milk Fruit Drink, Vitalise	24	Jalna Dairy Foods, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Yoghurt drink, Wildberry Yoghurt on the Go	19	Jalna Dairy Foods, Australia	Dairy Products and Alternatives	Australia		50	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Yoghurt drink, reduced-fat, tropical passionfruit	38	Vaalia™,Pauls Ltd., Australia	Dairy Products and Alternatives	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Control dairy beverage	70		Dairy Products and Alternatives	Canada		20	7	Au, M.M.C., et al., Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition, 2013. 32(2): p. 98-110.	Normal	2h	11	2013
Dairy beverage with soy-soluble polysaccharides (2.5 g fiber)	65		Dairy Products and Alternatives	Canada		20	7	Au, M.M.C., et al., Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition, 2013. 32(2): p. 98-110.	Normal	2h	11	2013
Dairy beverage with flaxseed gum (2.5 g fiber)	54		Dairy Products and Alternatives	Canada		20	5	Au, M.M.C., et al., Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition, 2013. 32(2): p. 98-110.	Normal	2h	11	2013
Control dairy pudding (0.25 g fiber)	63		Dairy Products and Alternatives	Canada		20	6	Au, M.M.C., et al., Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition, 2013. 32(2): p. 98-110.	Normal	2h	11	2013
Dairy pudding with soy-soluble polysaccharides (2.5 g fiber)	61		Dairy Products and Alternatives	Canada		20	6	Au, M.M.C., et al., Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition, 2013. 32(2): p. 98-110.	Normal	2h	11	2013
Dairy pudding with flaxseed gum (2.5 g fiber)	57		Dairy Products and Alternatives	Canada		20	6	Au, M.M.C., et al., Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition, 2013. 32(2): p. 98-110.	Normal	2h	11	2013
Soy milk beverage, Original flavored, President's Choice® Blue Menu™	15	Loblaw Brands Limited, Canada	Dairy Products and Alternatives	Canada		20	2	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Soy milk, full-fat, with sucrose	31	Sanitarium, Australia	Dairy Products and Alternatives	Australia		20	3	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Soy milk, full-fat (3%), Original, 0 mg calcium, with maltodextrin	44	So Natural Foods, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Soy milk, full-fat (3%), Calciforte, 120 mg calcium, with maltodextrin	36	So Natural Foods, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Soy milk, full-fat (3%), 120 mg calcium, Calciforte	41	So Natural Foods, Australia	Dairy Products and Alternatives	Australia		20	4	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	15	2006
Soy milk, Vitasoy® Organic	43	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Soy milk, Vitasoy® So Milky Regular	21	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Soy milk, low-fat (0.7%), Vitasoy® Light Original	45	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Soy milk, reduced-fat (1.5%), Vitasoy® So Milky Lite	17	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Soy milk, reduced-fat (1.5%), 120 mg calcium, Light, containing maltodextrin	44	So Natural Foods, Australia	Dairy Products and Alternatives	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Soy milk, reduced-fat (1.8%), 120 mg calcium, Vitasoy® Premium Vitality+	18	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Soy Beverage, Chocolate flavored, President's Choice® Blue Menu™	40	Loblaw Brands Limited, Canada	Dairy Products and Alternatives	Canada		20	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Soy Beverage, Vanilla flavored, President's Choice® Blue Menu™	28	Loblaw Brands Limited, Canada	Dairy Products and Alternatives	Canada		20	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Soy milk, reduced-fat (1.5%), Vitasoy® Lush, Chocolate	31	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Soy milk, reduced-fat (1.5%), Vitasoy® Lush, Vanilla	31	National Foods Ltd, Australia	Dairy Products and Alternatives	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Soy yoghurt, peach and mango, 2% fat, sugar	50	So Natural Foods, Australia	Dairy Products and Alternatives	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Apples, raw	44		Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Apples, canned in juice	42		Fruit and Fruit Products	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Sliced Apples, canned, solid packed without juice	42	Langeberg and Ashton Foods Pty Ltd, South Africa	Fruit and Fruit Products	South Africa		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Apple, dried	29		Fruit and Fruit Products	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Apples, dried (Malus pumila Mill.)	43		Fruit and Fruit Products	China		15	6	Zhu, R., et al., Postprandial Glycaemic Responses of Dried Fruit-Containing Meals in Healthy Adults: Results from a Randomised Trial. Nutrients, 2018. 10(6).	Normal	2h	11	2018
Apricots, raw, NS	34		Fruit and Fruit Products	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Apricots, raw, NS	42		Fruit and Fruit Products	Canada		15	6	Viguiliouk, E., et al., Effect of dried fruit on postprandial glycemia: a randomized acute-feeding trial. Nutrition & Diabetes, 2018. 8(1): p. 59.	Normal	2h	10	2018
Apricot Halves canned in fruit juice	51	Langeberg and Ashton Foods Pty Ltd, South Africa	Fruit and Fruit Products	South Africa		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Apricots, dried, ready to eat, bite size	32		Fruit and Fruit Products	UK		15	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Apricots, dried (Armeniaca vulgaris Lam.)	56		Fruit and Fruit Products	China		15	8	Zhu, R., et al., Postprandial Glycaemic Responses of Dried Fruit-Containing Meals in Healthy Adults: Results from a Randomised Trial. Nutrients, 2018. 10(6).	Normal	2h	11	2018
Banana, raw	47		Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Banana, lady finger	49	Moraitis, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2014
Banana, lady finger	53	Moraitis, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2014
Banana, raw, overripe	57		Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2008
Blueberries, wild	53	Wild Blueberries Association, Canada	Fruit and Fruit Products	Canada		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004-2007
Breadfruit, peeled, boiled 10 min	47		Fruit and Fruit Products	Jamaica		15	7	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Breadfruit, roasted on preheated charcoal	72		Fruit and Fruit Products	Jamaica		15	11	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Jackfruit365 Green Jackfruit, prepared as a porridge with water	65		Fruit and Fruit Products	India		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Cranberries, sweetened, dried	62	Ocean Spray, USA	Fruit and Fruit Products	USA		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2011
Cherries, sour, pitted, canned	41	Always Fresh brand, Australia	Fruit and Fruit Products	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Custard apple, raw, flesh only	54		Fruit and Fruit Products	Australia		15	8	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	12	2000
Dates, Bo ma'an variety	46	Al Saad date factory, Al Ain, UAE	Fruit and Fruit Products	UAE		15	7	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Normal	2h	13	2011
Dates, Dabbas variety	49	Al Saad date factory, Al Ain, UAE	Fruit and Fruit Products	UAE		15	7	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Normal	2h	13	2011
Dates, Deglet noir variety	52		Fruit and Fruit Products	Algeria		15	8	Freha, G., et al., Effect of Algerian varieties dates on glycemic, arterial blood pressure and satiety responses. Asian Journal of Pharmaceutical Research and Health Care, 2016. 8(2): p. 52-61.	Normal	2h	10	2016
Dates, Fara'd variety	54	Al Saad date factory, Al Ain, UAE	Fruit and Fruit Products	UAE		15	8	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Normal	2h	13	2011
Dates, H'mira variety	48		Fruit and Fruit Products	Algeria		15	7	Freha, G., et al., Effect of Algerian varieties dates on glycemic, arterial blood pressure and satiety responses. Asian Journal of Pharmaceutical Research and Health Care, 2016. 8(2): p. 52-61.	Normal	2h	10	2016
Dates, Khalas (Rutab, soft early ripened) variety	47		Fruit and Fruit Products	UAE		15	7	Miller, C.J., E.V. Dunn, and I.B. Hashim, The glycaemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees’? European Journal of Clinical Nutrition, 2003. 57(3): p. 427-430.	Normal	2h	11	2002
Dates, Khalas variet	55	Al Saad date factory, Al Ain, UAE	Fruit and Fruit Products	UAE		15	8	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Normal	2h	13	2011
Dates, Khalas (Phoenix dactylifera L.)	55		Fruit and Fruit Products	Saudi Arabia		15	8	Al-Mssallem, M.Q. and J.E. Brown, Arabic coffee increases the glycemic index but not insulinemic index of dates. Saudi Medical Journal, 2013. 34(9): p. 923-8.	Normal	2h	10	2013
Dates, Lulu variety	54	Al Saad date factory, Al Ain, UAE	Fruit and Fruit Products	UAE		15	8	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Normal	2h	13	2011
Dates, NS	68		Fruit and Fruit Products	Canada		15	10	Viguiliouk, E., et al., Effect of dried fruit on postprandial glycemia: a randomized acute-feeding trial. Nutrition & Diabetes, 2018. 8(1): p. 59.	Normal	2h	10	2018
Dates, Tinissine variety	44		Fruit and Fruit Products	Algeria		15	7	Freha, G., et al., Effect of Algerian varieties dates on glycemic, arterial blood pressure and satiety responses. Asian Journal of Pharmaceutical Research and Health Care, 2016. 8(2): p. 52-61.	Normal	2h	10	2016
Dates, Ajwah cultivar, Tamer stage	60		Fruit and Fruit Products	Saudi Arabia		15	9	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Khalas (Tamer, sun dried stored in traditional Bedu manner) variety	45		Fruit and Fruit Products	UAE		15	7	Miller, C.J., E.V. Dunn, and I.B. Hashim, The glycaemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees’? European Journal of Clinical Nutrition, 2003. 57(3): p. 427-430.	Normal	2h	11	2002
Dates, Khalas variety, dried and vacuum packed	36		Fruit and Fruit Products	UAE		15	5	Miller, C.J., E.V. Dunn, and I.B. Hashim, The glycaemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees’? European Journal of Clinical Nutrition, 2003. 57(3): p. 427-430.	Normal	2h	11	2002
Dates, Khudri cultivar, Tamer stage	62		Fruit and Fruit Products	Saudi Arabia		15	9	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Maktoomi cultivar, Tamer stage	71		Fruit and Fruit Products	Saudi Arabia		15	11	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Medjool cultivar, Tamer stage	55		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Nabtat-ali cultivar, Tamer stage	60		Fruit and Fruit Products	Saudi Arabia		15	9	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Nabtat-seyf cultivar, Tamer stage	54		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	9	2016
Dates, Osilah cultivar, Tamer stage	57		Fruit and Fruit Products	Saudi Arabia		15	9	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	9	2016
Dates, Rashodia cultivar, Tamer stage	51		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Ruthana cultivar, Tamer stage	53		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Sag'ai cultivar, Tamer stage	45		Fruit and Fruit Products	Saudi Arabia		15	7	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	9	2016
Dates, Sayer, dried, Trident™ brand	56		Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Dates, Sellaj cultivar, Tamer stage	75		Fruit and Fruit Products	Saudi Arabia		15	11	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	9	2016
Dates, Shaqra cultivar, Tamer stage	43		Fruit and Fruit Products	Saudi Arabia		15	6	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Shishi cultivar, Tamer stage	50		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Sukkary cultivar, Tamer stage	43		Fruit and Fruit Products	Saudi Arabia		15	6	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Um-Kabar cultivar, Tamer stage	59		Fruit and Fruit Products	Saudi Arabia		15	9	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Wannanah cultivar, Tamer stage	51		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Figs, dried, no added, sugar, organic, Turkish	54	Woolworths Macro brand, Australia	Fruit and Fruit Products	Turkey		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Figs, dried, tenderized, Dessert Maid brand	61	Ernest Hall & Sons, Sydney, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Guava, raw, cut into bite size pieces	29		Fruit and Fruit Products	Singapore		15	4	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal	2h	19	2017
Guava, raw, puree	47		Fruit and Fruit Products	Singapore		15	7	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal	2h	19	2017
Grapes, Crimson seedless	50		Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Grapes, green, Menidee, seedless	54		Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Grapes, black, Waltham Cross	59		Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2001
Grapefruit, ruby red segments, canned in juice	47	Woolworths Select, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Jujubes, dried (Ziziphus jujubu Mill.)	55		Fruit and Fruit Products	China		15	8	Zhu, R., et al., Postprandial Glycaemic Responses of Dried Fruit-Containing Meals in Healthy Adults: Results from a Randomised Trial. Nutrients, 2018. 10(6).	Normal	2h	11	2018
Lychee, fresh	57		Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2009
Lychee, canned in syrup and drained, Narcissus brand	79		Fruit and Fruit Products	China		15	12	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	12	2000
Mandarin orange (Citrus reticulata)	52		Fruit and Fruit Products	Italy		15	8	F Brighenti, unpublished observations.	Normal	2h	?9	2004
Mandarin segments, canned in juice	47	Woolworths Select, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Mango, raw (Chin-Hwang Mango)	48		Fruit and Fruit Products	Taiwan		15	7	Lin, M.H.A., M.C. Wu, and J. Lin, Variable classifications of glycemic index determined by glucose meters. Journal of Clinical Biochemistry and Nutrition, 2010. 47(1): p. 45-52.	Normal	2h	10	2010
Mango, low-fat frozen fruit dessert, Frutia™	42	Weis Frozen Foods, Toowong, Australia	Fruit and Fruit Products	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Melon (Cucumis melon)	60		Fruit and Fruit Products	Italy		15	9	F Brighenti, unpublished observations.	Normal	2h	?9	2004
Watermelon, raw (Citrullus vulgaris-red variety)	55		Fruit and Fruit Products	Malaysia		15	8	Robert, S.D., et al., Glycemic index of common Malaysian fruits. Asia Pacific Journal of Clinical Nutrition, 2008. 17(1): p. 35-9.	Normal	2h	10	2008
Watermelon (Citrullus lanatus), raw, red-fleshed, seeded	48		Fruit and Fruit Products	Malaysia		15	7	Sabeetha, S., B.M.Y. Nisak, and I. Amin, Glycemic index of selected watermelon (Citrullus lanatus). International Food Research Journal, 2018. 25(6): p. 2547-2552.	Normal	2h	14	2017
Watermelon (Citrullus lanatus), raw, red-fleshed, seedless	51		Fruit and Fruit Products	Malaysia		15	8	Sabeetha, S., B.M.Y. Nisak, and I. Amin, Glycemic index of selected watermelon (Citrullus lanatus). International Food Research Journal, 2018. 25(6): p. 2547-2552.	Normal	2h	14	2017
Watermelon (Citrullus lanatus), raw, yellow-fleshed, seedless	47		Fruit and Fruit Products	Malaysia		15	7	Sabeetha, S., B.M.Y. Nisak, and I. Amin, Glycemic index of selected watermelon (Citrullus lanatus). International Food Research Journal, 2018. 25(6): p. 2547-2552.	Normal	2h	14	2017
Nectarines, raw	43		Fruit and Fruit Products	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Oranges, navel	45		Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Orange & Grapefruit segments, canned in juice	53	Woolworths Select, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Passionfruit pulp, canned, 55% passionfruit pulp with added sugar	46		Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Papaya/paw paw, raw, cut into bite size pieces	38		Fruit and Fruit Products	Singapore		15	6	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal	2h	19	2017
Papaya/paw paw, raw, puree	42		Fruit and Fruit Products	Singapore		15	6	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal	2h	19	2017
Peach (Prunus persica)	76		Fruit and Fruit Products	Italy		15	11	F Brighenti, unpublished observations.	Normal	2h	?9	2004
Peach, canned in natural juice	46	SPC Ardmona Ltd, Shepparton, VIC, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Peach, canned in heavy syrup	64	Homebrand, Yennora, NSW, Australia	Fruit and Fruit Products	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Peach & Grapes, canned in natural fruit juice	46	Woolworths Select, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Peach & Pineapple, canned in natural fruit juice	45	Woolworths Select, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Pear, Williams, raw, under ripe/crunchy	24		Fruit and Fruit Products	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Pear, Williams, raw, ripe/soft	33		Fruit and Fruit Products	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Pear slices, canned in natural juice	31	SPC Ltd, Australia	Fruit and Fruit Products	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Persimmon (Diospyros kaki)	61		Fruit and Fruit Products	Italy		15	9	F Brighenti, unpublished observations.	Normal	2h	?9	2004
Pineapple, raw (Ananas comosa)	82		Fruit and Fruit Products	Malaysia		15	12	Robert, S.D., et al., Glycemic index of common Malaysian fruits. Asia Pacific Journal of Clinical Nutrition, 2008. 17(1): p. 35-9.	Normal	2h	9	2008
Pineapple pieces, canned in fruit juice (Woolworths Select, Australia)	43		Fruit and Fruit Products	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Pineapple pieces, canned in natural fruit juice	55	Woolworths Select, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Pineapple & Papaya pieces, canned in natural juice	53	Woolworths Select, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Prunes, pitted	29	Sunsweet Growers Inc., Yuba City, USA	Fruit and Fruit Products	USA		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Prunes, pitted, Californian	40	Sunsweet Growers Inc., Yuba City, USA	Fruit and Fruit Products	USA		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Raisins	49	Sun Maid, USA	Fruit and Fruit Products	USA		15	7	Esfahani, A., J. Lam, and C.W. Kendall, Acute effects of raisin consumption on glucose and insulin reponses in healthy individuals. Journal of Nutritional Science, 2014. 3: p. e1.	Normal	2h	10	2013
Raisins	55		Fruit and Fruit Products	Canada		15	8	Viguiliouk, E., et al., Effect of dried fruit on postprandial glycemia: a randomized acute-feeding trial. Nutrition & Diabetes, 2018. 8(1): p. 59.	Normal	2h	10	2018
Raisins (Vitis vinifera Linn.)	56		Fruit and Fruit Products	China		15	8	Zhu, R., et al., Postprandial Glycaemic Responses of Dried Fruit-Containing Meals in Healthy Adults: Results from a Randomised Trial. Nutrients, 2018. 10(6).	Normal	2h	11	2018
Raisins	61		Fruit and Fruit Products	USA		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Strawberries, fresh, raw	40		Fruit and Fruit Products	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Sultanas	56	Value, UK	Fruit and Fruit Products	UK		15	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Sultanas	51		Fruit and Fruit Products	Canada		15	8	Viguiliouk, E., et al., Effect of dried fruit on postprandial glycemia: a randomized acute-feeding trial. Nutrition & Diabetes, 2018. 8(1): p. 59.	Normal	2h	10	2018
Fruit Salad canned in fruit juice, containing peach, pear, apricot, pineapple and cherries	54	Langeberg and Ashton Foods Pty Ltd, South Africa	Fruit and Fruit Products	South Africa		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Mixed fruit, dried	60	Value, UK	Fruit and Fruit Products	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Frozen fruit dessert, Vitari, wild berry, non-dairy	59	Nestlé, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Apple juice, unsweetened, reconstituted	39	Berrivale Orchards Ltd, Berri, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Apple juice, Granny Smith, unsweetened	44		Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Apple juice, green apple (100%)	67	Pfanner, Italy	Fruit and Fruit Products	Italy		15	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Apple juice, pure, clear, unsweetened	44	The Wild About Fruit Company, Wandin, VIC, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Apple juice, pure, cloudy, unsweetened	37	The Wild About Fruit Company, Wandin, VIC, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Apple and blackcurrant juice, no added sugar	45	Berri Ltd, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Apple and cherry juice, pure, unsweetened	43	The Wild About Fruit Company, Wandin, VIC, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Apple and mandarin juice, pure, unsweetened	47	The Wild About Fruit Company, Wandin, VIC, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Apple and mango juice, pure, unsweetened	47	The Wild About Fruit Company, Wandin, VIC, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Apple, pineapple and passionfruit juice, unsweetened	48	The Wild About Fruit Company, Wandin, VIC, Australia	Fruit and Fruit Products	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Carrot juice, freshly made	43		Fruit and Fruit Products	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2002
Cranberry juice cocktail	52	Ocean Spray, Melbourne, Australia	Fruit and Fruit Products	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Cranberry juice cocktail	68	Ocean Spray Inc., Lakeville-Middleboro, MA, USA	Fruit and Fruit Products	USA		15	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Cranberry juice drink, Ocean Spray®	56	Gerber Ltd., Bridgewater, Somerset, UK	Fruit and Fruit Products	UK		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Grape juice, 100%, Daily C	63	Weichuan Shanghai, China	Fruit and Fruit Products	China		15	13	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2019
Grape Nectar	52	Chateau Barossa, Lyndoch, SA, Australia	Fruit and Fruit Products	Australia		15	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
Orange juice	41		Fruit and Fruit Products	New Zealand		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Orange juice beverage, President's Choice® Blue Menu™ Oh-Mega j	48	Loblaw Brands Limited, Canada	Fruit and Fruit Products	Canada		15	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Orange juice, unsweetened, reconstituted concentrate, Mr Juicy brand	54	Berri Ltd, Australia	Fruit and Fruit Products	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
POM Pomegranate juice	53	POM Wonderful LLC, USA	Fruit and Fruit Products	USA		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2009
Prune juice	43	Golden Circle, Australia	Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2004
Tomato juice, low sodium, President's Choice® Blue Menu™	23	Loblaw Brands Limited, Canada	Fruit and Fruit Products	Canada		15	2	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Tomato juice, canned, no added sugar	38	Berri Ltd, Australia	Fruit and Fruit Products	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Watermelon (Citrullus lanatus), raw, red-fleshed, seedless, blended using an automatic juicer to form a juice	51		Fruit and Fruit Products	Malaysia		15	10	Sabeetha, S., B.M.Y. Nisak, and I. Amin, Glycemic index of selected watermelon (Citrullus lanatus). International Food Research Journal, 2018. 25(6): p. 2547-2552.	Normal	2h	14	2017
SuperJuice Greenzone, containing apple, orange and pineapple juice	47		Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
SuperJuice Immune, containing apple juice, pineapple juice and guava puree	47		Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
SuperJuice Kickstart, containing apple juice, blueberry puree and banana puree	39		Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Apricot 100% Pure Fruit spread, no added sugar	43	Freedom Foods, Australia	Fruit and Fruit Products	Australia		15	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Apricot 100% Fruit Spread, Cottees™	50	Cadbury Schweppes, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2004
Apricot fruit spread, reduced sugar	55	Glen Ewin Jams, Para Hills, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1997
Apricot spread, President's Choice® Blue Menu™ Twice the Fruit Apricot spread	56	Loblaw Brands Limited, Canada	Fruit and Fruit Products	Canada		15	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Fruit spread, with thick apricot	63	Rhapsodie de Fruit Thick Apricot, St Dalfour, Italy	Fruit and Fruit Products	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Apricot jam, organic apricot, with apple juice	63	Fiordifrutta albicocca, Rigoni di Asiago, Italy	Fruit and Fruit Products	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Apricot jam	69	Confettura extra albicocche, Bonne Maman, Italy	Fruit and Fruit Products	Italy		15	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Berry compote, organic	44	Fruttosa frutti di bosco, Rigoni di Asiago, Italy	Fruit and Fruit Products	Italy		15	7	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Blackberry 100% Fruit Spread, Cottees™ brand	46	Cadbury Schweppes, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2004
Blueberry fruit spread, wild blueberry	74	Rhapsodie de Fruit Wild Blueberry, St. Dalfour, Italy	Fruit and Fruit Products	Italy		15	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Blueberry jam, wild blueberry	63	Confettura extra mirtilli selvatici, Bonne Maman, Italy	Fruit and Fruit Products	Italy		15	9	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Blueberry jam, organic blueberry, with apple juice	51	Fiordifrutta Mirtilli neri, Rigoni di Asiago, Italy	Fruit and Fruit Products	Italy		15	8	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Date spread, Divine	29	Buderim Ginger, Buderim, QLD, Australia	Fruit and Fruit Products	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Ginger Spread, sucrose-free	10	Buderim Ginger, Australia	Fruit and Fruit Products	Australia		15	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Ginger marmalade, Original	50	Buderim Ginger, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Orange fruit spread, with thick cut orange	68	Rhapsodie de Fruit Orange Spread, Thick Cut St Dalfour, Italy	Fruit and Fruit Products	Italy		15	10	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Orange jam, organic bitter orange, with apple juice	51	Fiordifrutta arance amare, Rigoni di Asiago, Italy	Fruit and Fruit Products	Italy		15	8	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Orange marmalade, bitter orange	55	Marmellata arance amare, Bonne Maman, Italy	Fruit and Fruit Products	Italy		15	8	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2010
Orange marmalade, orange 100% Pure Fruit spread, no added sugar	27	Freedom Foods, Australia	Fruit and Fruit Products	Australia		15	4	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2006
Orange marmalade	48		Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	1997
Orange marmalade 100% Fruit Spread, Cottees™	55	Cadbury Schweppes, Australia	Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2004
Peach/Apricot compote, organic	47	Fruttosa pesca/albicocca, Rigoni di Asiago, Italy	Fruit and Fruit Products	Italy		15	7	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Raspberry 100% Pure Fruit spread, no added sugar	26	Freedom Foods, Australia	Fruit and Fruit Products	Australia		15	4	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Raspberry 100% Fruit Spread, Cottees™ brand	46	Cadbury Schweppes, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2004
Strawberry jam	51		Fruit and Fruit Products	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	1998
Strawberry 100% Pure Fruit spread, no added sugar	29	Freedom Foods, Australia	Fruit and Fruit Products	Australia		15	4	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Strawberry100% Fruit Spread, Cottees™ brand \	46	Cadbury Schweppes, Australia	Fruit and Fruit Products	Australia		15	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2004
Strawberry & Rhubarb Fruit Spread, President's Choice® Blue Menu™ Twice the Fruit Spread	69	Loblaw Brands Limited, Canada	Fruit and Fruit Products	Canada		15	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Breast milk, human, unpasteurized	38		Infant Formula and Weaning Foods	Australia		10	4	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2011
Infasoy™, soy-based, milk-free	55	Wyeth Nutritionals, Baulkham Hills, NSW, Australia	Infant Formula and Weaning Foods	Australia		10	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11 (adults)	2001
Karicare from Birth Infant formula, containing 83% lactose, 17% maltodextrins	30	Nutricia Australia Pty Ltd	Infant Formula and Weaning Foods	Australia		10	3	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
Karicare DeLact Formula for special medical needs, containing 100% corn syrup solids	67	Nutricia Australia Pty Ltd	Infant Formula and Weaning Foods	Australia		10	7	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
Karicare™ gold starter formula with omega plus LCP oils	35	Nutricia, Auckland, New Zealand	Infant Formula and Weaning Foods	New Zealand		10	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2001
Karicare Soy Formula for special medical needs, containing 51% corn syrup solids, 49% maltodextrins	60	Nutricia Australia Pty Ltd	Infant Formula and Weaning Foods	Australia		10	6	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
Nan-1™ infant formula with iron	30	Nestlé, Australia	Infant Formula and Weaning Foods	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9 (adults)	2001
Novalac Colic Formula for special medical needs, containing maltodextrins, lactose	57	Bayer Australia Limited	Infant Formula and Weaning Foods	Australia		10	6	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
Novalac Reflux Formula for special medical needs, containing lactose, starch	38	Bayer Australia Limited	Infant Formula and Weaning Foods	Australia		10	4	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
Novalac Sweet Dreams Formula for special medical needs, containing maltodextrins, lactose, dextrose, starch	52	Bayer Australia Limited	Infant Formula and Weaning Foods	Australia		10	5	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
S-26™ infant formula	36	Wyeth Nutritionals, Baulkham Hills, NSW, Australia	Infant Formula and Weaning Foods	Australia		10	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2001
S-26 Gold Newborn Infant formula, containing 100% lactose	19	Wyeth Nutritionals, Baulkham Hills, NSW, Australia	Infant Formula and Weaning Foods	Australia		10	2	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
S-26 Gold PremGro Formula for special medical needs, containing 76% lactose, 24% corn syrup solids	26	Wyeth Nutritionals, Baulkham Hills, NSW, Australia	Infant Formula and Weaning Foods	Australia		10	3	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
S-26 Gold Progress Infant formula, containing 100% lactose	34	Wyeth Nutritionals, Baulkham Hills, NSW, Australia	Infant Formula and Weaning Foods	Australia		10	3	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
Karicare Follow On Follow-on formula, containing 86% lactose, 14% maltodextrins	37		Infant Formula and Weaning Foods	Australia		10	4	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
S-26 Gold Progress Follow-on formula, containing 100% lactose	23	Wyeth Nutritionals, Baulkham Hills, NSW, Australia	Infant Formula and Weaning Foods	Australia		10	2	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
S-26 Gold Toddler Follow-on formula, containing 86% lactose, 14% maltodextrins	18	Wyeth Nutritionals, Baulkham Hills, NSW, Australia	Infant Formula and Weaning Foods	Australia		10	2	Wright, C.J., et al., Effects of human milk and formula on postprandial glycaemia and insulinaemia. European Journal of Clinical Nutrition, 2015. 69(8): p. 939-43.	Normal	2h	10 (adults)	2010
Growing up beverage powder, product 1	66		Infant Formula and Weaning Foods	Malaysia		10	7	Brand-Miller, J., F. Atkinson, and A. Rowan, Effect of added carbohydrates on glycemic and insulin responses to children's milk products. Nutrients, 2013. 5(1): p. 23-31.	Normal	2h	11 (adults)	2011
Growing up beverage powder, product 2	55		Infant Formula and Weaning Foods	Indonesia		10	6	Brand-Miller, J., F. Atkinson, and A. Rowan, Effect of added carbohydrates on glycemic and insulin responses to children's milk products. Nutrients, 2013. 5(1): p. 23-31.	Normal	2h	11 (adults)	2011
Growing up beverage powder, product 3	23		Infant Formula and Weaning Foods	Malaysia		10	2	Brand-Miller, J., F. Atkinson, and A. Rowan, Effect of added carbohydrates on glycemic and insulin responses to children's milk products. Nutrients, 2013. 5(1): p. 23-31.	Normal	2h	11 (adults)	2011
Growing up beverage powder, product 4	51		Infant Formula and Weaning Foods	Indonesia		10	5	Brand-Miller, J., F. Atkinson, and A. Rowan, Effect of added carbohydrates on glycemic and insulin responses to children's milk products. Nutrients, 2013. 5(1): p. 23-31.	Normal	2h	11 (adults)	2011
Growing up beverage powder, product 5	54		Infant Formula and Weaning Foods	Malaysia		10	5	Brand-Miller, J., F. Atkinson, and A. Rowan, Effect of added carbohydrates on glycemic and insulin responses to children's milk products. Nutrients, 2013. 5(1): p. 23-31.	Normal	2h	11 (adults)	2011
Growing up beverage powder, product 6	43		Infant Formula and Weaning Foods	Indonesia		10	4	Brand-Miller, J., F. Atkinson, and A. Rowan, Effect of added carbohydrates on glycemic and insulin responses to children's milk products. Nutrients, 2013. 5(1): p. 23-31.	Normal	2h	11 (adults)	2011
Growing up beverage powder, product 7	68		Infant Formula and Weaning Foods	Malaysia		10	7	Brand-Miller, J., F. Atkinson, and A. Rowan, Effect of added carbohydrates on glycemic and insulin responses to children's milk products. Nutrients, 2013. 5(1): p. 23-31.	Normal	2h	11 (adults)	2011
Apple, apricot and banana cereal, Robinsons First Tastes from 4 months	56	Nutricia, Wells, UK	Infant Formula and Weaning Foods	UK		10	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11 (adults)	2001
Apple baby food	46		Infant Formula and Weaning Foods	Czech Republic		10	5	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal	2h	20 (adults)	2005
Apple, pear and cinnamon fruit puree, homemade, puree consistency	29		Infant Formula and Weaning Foods	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Apple, Pear and Cinnamon fruit puree, Rafferty’s Garden, for ages 4 – 6 months, commercial	44		Infant Formula and Weaning Foods	Australia		10	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Chicken and noodles with vegetables, strained, Heinz for Baby from 4 months	67	Heinz Wattie's Ltd, Australia	Infant Formula and Weaning Foods	Australia		10	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2001
Creamed rice porridge Robinsons First Tastes from 4 months	59	Nutricia, Wells, UK	Infant Formula and Weaning Foods	UK		10	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11 (adults)	2001
Fruit Muesli, containing wheat germ, rolled oats, apple juice, pear, and orange juice, homemade, porridge with lumps consistency	38		Infant Formula and Weaning Foods	Australia		10	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Fruity Muesli, Farex™, ages 7 – 9 months, prepared with water	65		Infant Formula and Weaning Foods	Australia		10	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Lentils and vegetable puree, containing red lentils, sweet potato, and carrot, homemade, mashed with lumps consistency	36		Infant Formula and Weaning Foods	Australia		10	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Lentils and vegetables puree, commercial, for ages 7 – 9 months, Heinz™ Mum’s Recipe	52	Heinz Wattie's Ltd, Australia	Infant Formula and Weaning Foods	Australia		10	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Farex™ baby rice, prepared with water	74	Heinz Wattie's Ltd., Malvern, Australia	Infant Formula and Weaning Foods	Australia		10	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Farex™ baby rice, 7 g cereal with 80 g water	95	Heinz Wattie's Ltd., Malvern, Australia	Infant Formula and Weaning Foods	Australia		10	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11 (adults)	2001
Organix™ organic wholegrain baby rice, prepared with water	74		Infant Formula and Weaning Foods	Australia		10	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Rice pudding, Robinsons First Tastes from 4 months	59	Nutricia, Wells, UK	Infant Formula and Weaning Foods	UK		10	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11 (adults)	2001
Sweetcorn and rice, Heinz for Baby from 4 months	65	Heinz Wattie's Ltd, Australia	Infant Formula and Weaning Foods	Australia		10	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11 (adults)	2001
Sweet potato and pumpkin vegetable puree, homemade, puree consistency	61		Infant Formula and Weaning Foods	Australia		10	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Pasta and vegetables puree, containing pasta, tomatoes, sweet potato, carrot and onion, homemade, pureed with soft pieces consistency	54		Infant Formula and Weaning Foods	Australia		10	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Vegetable Mash, Harvest Veggies with Pasta puree, commercial, for ages 7 – 9 months, Heinz™ Mum’s Recipe	46	Heinz Wattie's Ltd, Australia	Infant Formula and Weaning Foods	Australia		10	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Vegetable Mash, Heinz™ Organic Golden commercial, containing pumpkin and sweet potato puree, for aged 4 – 6 months	43	Heinz Wattie's Ltd, Australia	Infant Formula and Weaning Foods	Australia		10	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10 (adults)	2010
Baked Beans in Cheesy Tomato sauce	44	HJ Heinz, Australia	Legumes	Australia		15	7	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2006
Baked Beans in Barbecue sauce	47	HJ Heinz, Australia	Legumes	Australia		15	7	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2006
Baked Beans in Ham sauce	53	HJ Heinz, Australia	Legumes	Australia		15	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Baked Beans in Sweet Chilli sauce	46	HJ Heinz, Australia	Legumes	Australia		15	7	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Baked Beans in Tomato sauce	40	HJ Heinz, Australia	Legumes	Australia		15	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Baked Beans in Tomato sauce, canned, reheated in microwave for 1.5 min	57	HJ Heinz, Australia	Legumes	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Chickpeas, canned, drained, Edgell	35	Simplot Australia, Australia	Legumes	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2018
Chickpeas (Garbanzo beans, Bengal gram), canned, drained, Edgell's™ brand	38	Simplot Australia, Australia	Legumes	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Chickpeas, dried, roasted (‘chicknuts’)	39		Legumes	Crete		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Chickpea Hommus dip, Chris' Traditional brand	22	Capitol Chilled Foods Pty Ltd, ACT, Australia)	Legumes	Australia		15	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2007
Hummus (Sabra Classic Hummus; Sabra Dipping Co., S. Chesterfield, VA)	15		Legumes	USA		15	2	Augustin, L.S.A., et al., Post-prandial glucose and insulin responses of hummus alone or combined with a carbohydrate food: a dose-response study. Nutrition Journal, 2016. 15: p. 13.	Normal	2h	10	2016
Dark Red Kidney beans, canned in brine, drained, Edgell's™ brand	43	Simplot Australia, Australia	Legumes	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Red Kidney beans, canned, drained, Edgell's™ brand	36	Simplot Australia, Australia	Legumes	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Lentil, Asterix, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	10	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	2	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentil, Greenland, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	23	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	3	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentil, Imigreen, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	14	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	2	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentil, Impower, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	17	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	3	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentil, Improve, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	15	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	2	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentil, Redberry, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	13	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	2	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentil, Redbow, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	18	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	3	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentil, Redcliff, washed, brought to boil in water (1:2.5 seed:water ratio) at 500°C (~11 min), once boiling was achieved temperature reduced to 280°C and continued to boil until soft	18	Saskatchewan Pulse Growers, Canada	Legumes	Canada		15	3	Ramdath, D.D., et al., Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties. Food & Function, 2017. 8(10): p. 3783-3791.	Normal	2h	10	2017
Lentils, brown, canned, drained, Edgell's™ brand	42	Simplot Australia, Australia	Legumes	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Mung bean, fried	53		Legumes	Australia		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Mung bean, germinated	25		Legumes	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Mung bean, pressure cooked	42		Legumes	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Broad beans, frozen, heated in microwave	63	Logan Farm Pty Ltd, Australia	Legumes	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Butter beans, canned, drained, Edgell's™ brand	36	Simplot Australia, Cheltenham, Australia	Legumes	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Cannellini beans, canned, drained, Edgell's™ brand	31	Simplot Australia, Cheltenham, Australia	Legumes	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Four bean mix, canned, drained, Edgell's™ brand	37	Simplot Australia, Australia	Legumes	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Freekeh, Lentils & Beans Superblend Fibre, dried, cooked in boiling water for 15 min	29	Ward McKenzies Pty Ltd, Australia	Legumes	Australia		15	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Lentils, Quinoa & Beans Superblend Protein, dried, cooked in boiling water for 15 min	36	Ward McKenzies Pty Ltd, Australia	Legumes	Australia		15	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2017
Refried Pinto beans, Casa Fiesta™ brand, heated in microwave for 1.5 min	38	Capital Foods Pty Ltd, Australia	Legumes	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Chocolate weight management bar	29	Shaklee Corporation, Pleasanton, CA, USA	Meal Replacement & Weight Management Products	USA		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2006
Hazelnut & Apricot bar	42	Dietworks, South Yarra, Australia	Meal Replacement & Weight Management Products	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
L.E.A.N Fibergy™ bar, Harvest Oat	45	Usana Inc., Salt Lake City, UT, USA	Meal Replacement & Weight Management Products	USA		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
L.E.A.N (Life long) Nutribar™, Peanut Crunch	30	Usana Inc., Salt Lake City, UT, USA	Meal Replacement & Weight Management Products	USA		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
L.E.A.N (Life long) Nutribar™, Chocolate Crunch	32	Usana Inc., Salt Lake City, UT, USA	Meal Replacement & Weight Management Products	USA		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Lemon weight management bar	23	Shaklee Corporation, Pleasanton, CA, USA	Meal Replacement & Weight Management Products	USA		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Optifast® VLCD™ Berry Crunch Flavor Bar	25	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Cappuccino Flavor Bar	29	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Cereal with Cranberry Bar	30	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Optifast® VLCD™ Chocolate Bar	20	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Chocolate Dessert	27	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Lemon Crème Dessert	27	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Peanut Butter weight management bar	22	Shaklee Corporation, USA	Meal Replacement & Weight Management Products	USA		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Protein Meal Replacement Cookies	43	Bao Bei Er (Chengdu Tianyi Cuisine Nutritional Food, China	Meal Replacement & Weight Management Products	China		20	9	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2019
SlimFast® bar, chocolate caramel meal replacement bar	54	SlimFast Foods Ltd, Slough, Berks, UK	Meal Replacement & Weight Management Products	UK		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
SlimFast® bar, chocolate meal replacement bar	27	SlimFast Foods Ltd, UK	Meal Replacement & Weight Management Products	UK		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
SlimFast® bar, Chocolate Muesli snack bar	49	SlimFast Foods Ltd, UK	Meal Replacement & Weight Management Products	UK		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Aussie Bodies Trim Protein Shake, Chocolate flavored	39	Aussie Bodies Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Aussie Bodies Trim Protein Shake, French Vanilla flavored	41	Aussie Bodies Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006-2007
Formula 1 Healthy Meal Nutritional Shake Mix: Doce de leite	22	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	Brazil		20	4	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2020
Formula 1 Healthy Meal Nutritional Shake Mix: Caramel Apple	15	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	3	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2018
Formula 1 Healthy Meal Nutritional Shake Mix: Pralines & Cream	15	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	3	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2018
Formula 1 Healthy Meal Nutritional Shake Mix: Cookies and Cream (1 serve) + Protein Drink Mix: Vanilla (1/2 serve) + Prolessa Duo (1 serve)	29	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Formula 1 Healthy Meal Nutritional Shake Mix: Cookies and Cream (1 serve) + Protein Drink Mix: Vanilla (1 serve) + Prolessa Duo (1 serve)	29	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Formula 1 Healthy Meal Nutritional Shake Mix: French Vanilla (1 serve) + Protein Drink Mix: Vanilla (1/2 serve) + Prolessa Duo (1 serve)	32	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Formula 1 Healthy Meal Nutritional Shake Mix: French Vanilla (1 serve) + Protein Drink Mix: Vanilla (1 serve) + Prolessa Duo (1 serve)	29	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Formula 1 Nutritional Shake Mix: Berry, prepared with water	21	Herbalife Australasia Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Formula 1 Nutritional Shake Mix: Cookies n’ Cream, prepared with water	15	Herbalife Australasia Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Formula 1 Nutritional Shake Mix: Dutch Chocolate, prepared with water	19	Herbalife Australasia Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Formula 1 Nutritional Shake Mix: French Vanilla, prepared with water	20	Herbalife Australasia Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2014
Fruit & Vegetable cereal powder A	35	The Fast Diet A, Ebany Biomedical Technology, Beijing, China	Meal Replacement & Weight Management Products	China		20	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Fruit & Vegetable cereal powder B (The Fast Diet A, Ebany Biomedical Technology, Beijing, China)	47	The Fast Diet A, Ebany Biomedical Technology, Beijing, China	Meal Replacement & Weight Management Products	China		20	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Herbalife24 Achieve Protein Bar: Dark Chocolate Brownie	49	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Herbalife24 Achieve Protein Bar: Chocolate Chip Cookie Dough	42	Herbalife International of America, Inc.	Meal Replacement & Weight Management Products	USA		20	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Isowhey Complete Double Chocolate meal replacement beverage powder, prepared with water	23	FIT Bioceuticals Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Isowhey Complete Strawberries & Cream meal replacement beverage powder, prepared with water	30	FIT Bioceuticals Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Isowhey Complete French Vanilla meal replacement beverage powder, prepared with water	30	FIT Bioceuticals Pty Ltd, Australia	Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Juice Plus+® Complete meal replacement powder, Dutch chocolate flavor	35		Meal Replacement & Weight Management Products	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Juice Plus+® Complete meal replacement powder, French vanilla flavor	32		Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Meal Shake Solid Beverage, Lychee Rose	44	Mary Kay, China	Meal Replacement & Weight Management Products	China		20	9	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Nongfu Spring Meal Replacement, low GI	27	Nongfu Spring Hangzhou, China	Meal Replacement & Weight Management Products	China		20	5	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Nutrimeal™, drink powder, Dutch Chocolate	26	Usana, Salt Lake City, USA	Meal Replacement & Weight Management Products	USA		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Nutrimeal™, meal replacement drink, all flavors, prepared with water	20	Usana Australia Pty Ltd, Baulkham Hills, Australia	Meal Replacement & Weight Management Products	USA		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Nutrimeal™ Free Vanilla vegan meal replacement beverage powder, prepared with water	49	Usana Australia Pty Ltd, Baulkham Hills, Australia	Meal Replacement & Weight Management Products	USA		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Shake, Banana, prepared with water	24	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Optifast® VLCD™ Shake, Caramel, prepared with water	34	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Optifast® VLCD™ Shake, Chocolate, prepared with water	31	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Shake, Coffee, prepared with water	31	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Shake, Strawberry, prepared with water	27	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Optifast® VLCD™ Shake, Vanilla, prepared with water	27	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Provide™ nutritious beverage powder, prepared with water	28	Indevex AB, Sweden	Meal Replacement & Weight Management Products	Sweden		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
SICCON D2™ nutritious beverage powder, prepared with water	28	Indevex AB, Sweden	Meal Replacement & Weight Management Products	Sweden		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
SlimFast® beverage, French Vanilla ready-to-drink shake	37	Slim Fast Foods Company, Englewood, NJ, USA	Meal Replacement & Weight Management Products	USA		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
SlimFast® beverage, Strawberry Supreme ready-to-drink shake	33	SlimFast Foods Ltd, UK)	Meal Replacement & Weight Management Products	UK		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
Tony Ferguson's Meal Replacement Shake, all flavors, prepared with water	22		Meal Replacement & Weight Management Products	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Optifast® VLCD™ Soup, Chicken, prepared with water	31	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2013
Optifast® VLCD™ Soup, Tomato, prepared with water	25	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Optifast® VLCD™ Soup, Vegetable, prepared with water	24	Nestlé Health Science, Australia	Meal Replacement & Weight Management Products	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
SlimFast®, Garden vegetable soup with peppers and croutons, prepared with water	20	SlimFast Foods Ltd, UK	Meal Replacement & Weight Management Products	UK		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Diasip ready-to-drink	34	Nutricia Advanced Medical Nutrition, Zoetermeer, Netherlands	Nutrition Support Products	Netherlands		30	10	Tey, S.L., A. Van Helvoort, and C.J. Henry, Glycaemic responses to liquid food supplements among three Asian ethnic groups. European Journal of Nutrition, 2016. 55(8): p. 2493-2498.	Normal	2h	Chinese	2016
Diasip, ready-to-drink	33	Nutricia Advanced Medical Nutrition, Zoetermeer, Netherlands	Nutrition Support Products	Netherlands		30	10	Tey, S.L., A. Van Helvoort, and C.J. Henry, Glycaemic responses to liquid food supplements among three Asian ethnic groups. European Journal of Nutrition, 2016. 55(8): p. 2493-2498.	Normal	2h	Indian	2016
Diasip, ready-to-drink	28	Nutricia Advanced Medical Nutrition, Zoetermeer, Netherlands	Nutrition Support Products	Netherlands		30	8	Tey, S.L., A. Van Helvoort, and C.J. Henry, Glycaemic responses to liquid food supplements among three Asian ethnic groups. European Journal of Nutrition, 2016. 55(8): p. 2493-2498.	Normal	2h	Malay	2016
Ensure™, vanilla	50	Abbott Australasia, Kurnell, NSW, Australia	Nutrition Support Products	Australia		30	15	Brand-Miller, J.C., et al. The glycaemic index of further Australian foods. in Proceedings of the Nutrition Society. 1998.	Normal	2h	10	1998
Ensure™, vanilla	48	Abbott Australasia	Nutrition Support Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Ensure™ bar, chocolate fudge brownie	43	Abbott Australasia	Nutrition Support Products	Australia		30	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Ensure™ Hospital, nutritional supplement powder, prepared with water	51	Abbott Nutrition International	Nutrition Support Products	Australia		30	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Ensure Plus™, vanilla	40	Abbott Australasia	Nutrition Support Products	Australia		30	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Ensure Pudding™, old fashioned vanilla	36	Abbott Laboratories Inc, Ashland, USA	Nutrition Support Products	USA		30	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
GluCare Gold beverage powder, prepared with water	48	Nutricare Nutrition, Vietnam	Nutrition Support Products	Vietnam		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Glucerna Chocolate Graham nutritional supplement bar	20	Ross Nutrition, Canada	Nutrition Support Products	Canada		30	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2002
Glucerna, diabetes-specific enteral formula	15	Abbott Laboratories Inc, USA	Nutrition Support Products	USA		30	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9
Glucerna™, vanilla flavor	19	Abbott Nutrition International	Nutrition Support Products	Australia		30	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Glucerna™, vanilla flavor	20	Abbott Nutrition International	Nutrition Support Products	Japan		30	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Glucerna Nutritional Drink, Vanilla Flavor	23	Abbott Laboratories	Nutrition Support Products	Canada		30	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2018
Glucerna™, vanilla (Abbott Laboratories Inc., USA)	31	Abbott Laboratories Inc., USA	Nutrition Support Products	USA		30	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Glucerna Select, enteral nutritional supplement	16	Abbott Nutrition International	Nutrition Support Products	Australia		30	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2006
Glucerna SR, diabetes-specific enteral formula	23	Abbott Laboratories Inc., USA	Nutrition Support Products	USA		30	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2002
High protein, high fiber nutritional supplement (flavor 1) mixed in water	27	Dr. Reddy's Laboratories, India	Nutrition Support Products	India		30	8	Rachana, B., et al., Glycemic Index and Response of a Plant Based Nutritional Supplement and Its Subjective Satiety Following Its Use in Indian Adults. Food and Nurition Sciences, 2019. 10(8): p. 937-946.	Normal	2h	15	2019
High protein, high fiber nutritional supplement (flavor 2) mixed in water	37	Dr. Reddy's Laboratories, India	Nutrition Support Products	India		30	11	Rachana, B., et al., Glycemic Index and Response of a Plant Based Nutritional Supplement and Its Subjective Satiety Following Its Use in Indian Adults. Food and Nurition Sciences, 2019. 10(8): p. 937-946.	Normal	2h	15	2019
HINEX Diabetes Care Vanilla powder, prepared with water	36	Otsuka Pharmaceutical India Pvt. Ltd.	Nutrition Support Products	India		30	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Inslow™	25	Abbott Nutrition International - Japan	Nutrition Support Products	Japan		30	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Isocal, ready-to-drink	79	Nestlé Nutrition, Tainan, Taiwan	Nutrition Support Products	Taiwan		30	24	Tey, S.L., A. Van Helvoort, and C.J. Henry, Glycaemic responses to liquid food supplements among three Asian ethnic groups. European Journal of Nutrition, 2016. 55(8): p. 2493-2498.	Normal	2h	Chinese	2016
Isocal, ready-to-drink	82	Nestlé Nutrition, Tainan, Taiwan	Nutrition Support Products	Taiwan		30	25	Tey, S.L., A. Van Helvoort, and C.J. Henry, Glycaemic responses to liquid food supplements among three Asian ethnic groups. European Journal of Nutrition, 2016. 55(8): p. 2493-2498.	Normal	2h	Indian	2016
Isocal, ready-to-drink	85	Nestlé Nutrition, Tainan, Taiwan	Nutrition Support Products	Taiwan		30	26	Tey, S.L., A. Van Helvoort, and C.J. Henry, Glycaemic responses to liquid food supplements among three Asian ethnic groups. European Journal of Nutrition, 2016. 55(8): p. 2493-2498.	Normal	2h	Malay	2016
Jevity™	48	Abbott Australasia	Nutrition Support Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Jevity™ HiCal, enteral nutritional supplement	59	Abbott Nutrition International	Nutrition Support Products	Australia		30	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Lactona Dia-? beverage powder, prepared with water	27	PT Mirota KSM, Indonesia	Nutrition Support Products	Indonesia		30	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2010
Nutritional beverage powder	52	SU YOUTH (Ningbo Yu Fang Tang Biological Science and Technology, China	Nutrition Support Products	China		30	16	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2019
Peptide 1.5 Plain nutrition formula (Kate Farms, Inc.)	26	Kate Farms, Inc.	Nutrition Support Products	USA		30	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Promote with fiber™ nutritional supplement	49	Ross Nutrition, USA	Nutrition Support Products	USA		30	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Prosure™, ready-to-drink supplement, vanilla flavor	54	Abbott Nutrition International	Nutrition Support Products	USA		30	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Prosure™, ready-to-drink supplement, vanilla flavor	55	Abbott Nutrition International	Nutrition Support Products	Australia		30	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Resource Diabetic™, French vanilla, prepared with water	34	Novartis Nutrition Corp., Young America, USA	Nutrition Support Products	USA		30	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Resource Diabetic™, Swiss chocolate	16	Novartis, Auckland, New Zealand	Nutrition Support Products	New Zealand		30	5	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	11	2000
Resource™ fruit beverage, peach flavor	40	Novartis, New Zealand	Nutrition Support Products	New Zealand		30	12	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	11	2000
Resource™ thickened orange juice, honey consistency	47	Novartis, New Zealand	Nutrition Support Products	New Zealand		30	14	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	11	2000
Resource™ thickened orange juice, nectar consistency	54	Novartis, New Zealand	Nutrition Support Products	New Zealand		30	16	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	11	2000
SDC (SDS (SUSTRA™ 2434 slowly digestible carbohydrate; blend of tapioca flour and corn starch), prepared with water	27	Ingredion Incorporated, Bridgewater, NJ	Nutrition Support Products	USA		30	8	Gourineni, V., et al., Glycemic Index of Slowly Digestible Carbohydrate Alone and in Powdered Drink-Mix. Nutrients, 2019. 11(6).	Normal	2h	14	2019
Sport beverage based on oligosaccharides (low molecular weight carbohydrate), orange flavor	118	CPT, Competitor Co. Ltd., Beijing, China	Nutrition Support Products	China		30	35	Qin, L., et al., Effects of Three Commercially Available Sports Drinks on Substrate Metabolism and Subsequent Endurance Performance in a Postprandial State. Nutrients, 2017. 9(4).	Normal	2h	10	2017
Sport beverage based on hydrolyzed starch (high molecular weight carbohydrate), orange flavor	106	Vitargo, Swecarb AB, Kalmar, Sweden	Nutrition Support Products	Sweden		30	32	Qin, L., et al., Effects of Three Commercially Available Sports Drinks on Substrate Metabolism and Subsequent Endurance Performance in a Postprandial State. Nutrients, 2017. 9(4).	Normal	2h	10	2017
Standard 1.0 Chocolate nutrition formula	31	Kate Farms, Inc., USA	Nutrition Support Products	USA		30	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Standard 1.0 Vanilla nutrition formula	26	Kate Farms, Inc., USA	Nutrition Support Products	USA		30	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Standard 1.4 Plain nutrition formula	51	Kate Farms, Inc., USA	Nutrition Support Products	USA		30	15	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Sustagen® Diabetic, Vanilla, prepared with water	34	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Sustagen® Diabetic Ready To Drink, Vanilla	30	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Sustagen™, Dutch Chocolate	31	Mead Johnson, Bristol Myers Squibb, Rydalmere, Australia	Nutrition Support Products	Australia		30	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Sustagen® Hospital with extra fiber, drink made from powdered mix, prepared with water	33	Mead Johnson, Australia	Nutrition Support Products	Australia		30	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Sustagen® Hospital Formula Active, Banana, prepared with water	46	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Sustagen® Hospital Formula Active, Chocolate, prepared with water	49	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sustagen® Hospital Formula Active, Coffee, prepared with water	48	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sustagen® Hospital Formula Active, Neutral, prepared with water	46	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2012
Sustagen® Hospital Formula Active, Strawberry, prepared with water	37	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Sustagen® Hospital Formula Active, Vanilla, prepared with water	54	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sustagen® Hospital Formula Active Plus Fibre, Chocolate, prepared with water	42	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sustagen® Hospital Formula Active Plus Fibre, Vanilla, prepared with water	45	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sustagen® Instant Pudding, vanilla, made from powdered mix, prepared with water	27	Mead Johnson, Australia	Nutrition Support Products	Australia		30	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Sustagen® Optimum, Vanilla, prepared with water	45	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Sustagen® Ready to Drink, Vanilla	39	Nestlé Health Science, Australia	Nutrition Support Products	Australia		30	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Tapion™ nutritional supplement	27	Abbott Nutrition International - Japan	Nutrition Support Products	Japan		30	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
TwoCal HN™, high nitrogen nutritional supplement, vanilla flavor	55	Abbott Nutrition International	Nutrition Support Products	Australia		30	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
ViPlus Diabetic Formula, Vanilla flavor, prepared with water	42	Viplus Dairy Pty Ltd, Australia	Nutrition Support Products	Australia		30	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Cashew nuts, salted	22	Coles Supermarkets, Australia	Nuts	Australia		5	1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Mixed nuts and raisins	21		Nuts	UK		5	1	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Mixed nuts, roasted and salted	24		Nuts	UK		5	1	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Barley pasta (celebrity, whole grain fraction), cooked 5 min	71		Pasta and Noodles	Canada		40	28	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley pasta (celebrity white pearled fraction), cooked 5 min	58		Pasta and Noodles	Canada		40	23	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley pasta (AC Parkhill, whole grain fraction), cooked 5 min	73		Pasta and Noodles	Canada		40	29	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
Barley pasta (AC Parkhill, white pearled fraction), cooked 5 min	64		Pasta and Noodles	Canada		40	26	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10	2012
70%+ Black Highland Barley Noodles	46	COFCO Flour Industry, Puyang, China	Pasta and Noodles	China		40	18	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Fusilli pasta twists, boiled 10 min in salted water	61	Tesco Stores Ltd, UK	Pasta and Noodles	UK		40	24	Henry, C.J.K., et al., The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. European Journal of Clinical Nutrition, 2006. 60(6): p. 763-769.	Normal	2h	10	2005
Fusilli pasta twists, wholewheat, dry pasta, boiled 10 min in unsalted water	55		Pasta and Noodles	UK		40	22	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Corn pasta, gluten-free	68	Orgran Natural Foods, Carrum Downs, VIC, Australia	Pasta and Noodles	Australia		40	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Corn pasta, gluten-free	78	Orgran Natural Foods, Australia	Pasta and Noodles	Australia		40	31	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pasta, Penne, gluten free	48	Dr Schär AG/SPA, Italy	Pasta and Noodles	Italy		40	19	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Rice and Hi-Maize (high-amylose) flour spaghetti, gluten-free	51	Freedom Foods, Australia	Pasta and Noodles	Australia		40	20	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Rice and maize pasta, gluten-free, Ris'O'Mais	76	Orgran Foods, Australia	Pasta and Noodles	Australia		40	30	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2000
Rice pasta, gluten-free	51	Freedom Foods, Australia	Pasta and Noodles	Australia		40	20	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Split pea and soya pasta shells, gluten-free	29	Orgran Foods, Australia	Pasta and Noodles	Australia		40	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2000
Tagliatelle pasta, fresh, gluten free	61	Sine srl, Italy	Pasta and Noodles	Italy		40	24	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Tortellini pasta, fresh, gluten free	60	Sine srl, Italy	Pasta and Noodles	Italy		40	24	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Spaghetti, gluten-free, rice and split pea, canned in tomato sauce	68		Pasta and Noodles	Australia		40	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Instant 'two-minute' noodles, Maggi®	48	Nestlé, Auckland, New Zealand	Pasta and Noodles	New Zealand		40	19	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	15	2000
Instant 'two-minute' noodles, Maggi®, all flavors, including noodle broth	52	Nestlé Australia	Pasta and Noodles	Australia		40	21	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Instant noodles, all flavors, including noodle broth	52	Woolworths Select, Australia	Pasta and Noodles	Australia		40	21	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Penne, durum wheat flour	50	Barilla, Italy	Pasta and Noodles	Italy		40	20	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2006
Penne mezzane, durum wheat flour	47	De Cecco, Italy	Pasta and Noodles	Italy		40	19	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2008
Penne pasta, white, tested by subjects with a low AMY1 copy number	44	SanRemo Penne, San Remo Macaroni Co. Pty Ltd, SA	Pasta and Noodles	Australia		40	18	Atkinson, F.S., et al., The physiologic and phenotypic significance of variation in human amylase gene copy number. The American Journal of Clinical Nutrition, 2018. 108(4): p. 737-748.	Normal	2h	19	2014
Penne pasta, white, tested by subjects with a high AMY1 copy number	50	SanRemo Penne, San Remo Macaroni Co. Pty Ltd, SA	Pasta and Noodles	Australia		40	20	Atkinson, F.S., et al., The physiologic and phenotypic significance of variation in human amylase gene copy number. The American Journal of Clinical Nutrition, 2018. 108(4): p. 737-748.	Normal	2h	19	2014
Pennette integrali, durum wheat wholemeal	48	Coop, Italy	Pasta and Noodles	Italy		40	19	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2008
Pennette rigate, durum wheat flour	53	Barilla, Italy	Pasta and Noodles	Italy		40	21	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2008
Pennette rigate integrali, durum wheat wholemeal	73	Barilla, Italy	Pasta and Noodles	Italy		40	29	F Brighenti, unpublished observations.	Normal	2h	?9	2008
Penne rigate, mini, Piccolini	59	Barilla, Italy	Pasta and Noodles	Italy		40	24	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Penne rigate, mini, durum wheat flour, zucchini and spinach pulps (penne rigate con zucchine e spinaci), Piccolini	48	Barilla, Italy	Pasta and Noodles	Italy		40	19	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2011
Rice noodles, dried, boiled	61	Thai World, Bangkok, Thailand	Pasta and Noodles	Thailand		40	24	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	12	2000
Rice noodles, freshly made, boiled	40	Sydney, NSW, Australia	Pasta and Noodles	Australia		40	16	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	12	2000
Spaghetti n°5	33	Barilla, Italy	Pasta and Noodles	Italy		40	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2005
Spaghetti, white, boiled 15 min in salted water	44	Unico, Concord, ON, Canada	Pasta and Noodles	Canada		40	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Spaghetti, white	45	Unico, Canada	Pasta and Noodles	Canada		40	18	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	21	2001
Spaghetti, white	46	Nishin Shokuhin, Japan	Pasta and Noodles	Japan		40	18	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
Spaghetti, white	48	Unico, Canada	Pasta and Noodles	Canada		40	19	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	47	2001
Spaghetti, Svevo 2017 durum wheat line	48		Pasta and Noodles	Italy		40	19	Sissons, M., et al., Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods, 2020. 9(6).	Normal	2h	10	2019
Spaghetti, white, boiled for 12 min	49	Vetta, Greens Foods, Glendenning, Australia	Pasta and Noodles	Australia		40	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1996
Spaghetti n°12	50	De Cecco, Italy	Pasta and Noodles	Italy		40	20	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005
Spaghetti classici	51	Voiello, Italy	Pasta and Noodles	Italy		40	20	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2010
Spaghetti, Svevo 2016 durum wheat line	52		Pasta and Noodles	Italy		40	21	Sissons, M., et al., Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods, 2020. 9(6).	Normal	2h	10	2017
Spaghetti pasta, dried	56	Budget, Safeway Traders Ltd, New Zealand	Pasta and Noodles	New Zealand		40	22	Dodd, H., et al., Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index. The American Journal of Clinical Nutrition, 2011. 94(4): p. 992-6.	Normal	2h	30	2011
Spaghetti, Svevo durum wheat line SSIIa (silencing of starch synthases enzymes leading to an 28% increase in amylose and 2.8-fold increase in resistant starch)	49		Pasta and Noodles	Italy		40	20	Sissons, M., et al., Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods, 2020. 9(6).	Normal	2h	10	2017
Spaghetti, Svevo durum wheat line SBEIIa (silencing of starch branching enzymes leading to an 74% increase in amylose and 3.5-fold increase in resistant starch)	38		Pasta and Noodles	Italy		40	15	Sissons, M., et al., Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods, 2020. 9(6).	Normal	2h	10	2019
President's Choice® Blue Menu™ Whole Wheat spaghetti	45	Loblaw Brands Limited, Canada	Pasta and Noodles	Canada		40	18	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Spaghetti integrali (wholemeal durum wheat flour)	35	Barilla, Italy	Pasta and Noodles	Italy		40	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2006
Spaghetti integrali (wholemeal durum wheat flour)	55	De Cecco, Italy	Pasta and Noodles	Italy		40	22	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005
Spaghetti Integrali (wholemeal durum wheat flour)	53	Misura, Italy	Pasta and Noodles	Italy		40	21	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2005
Wholemeal spaghetti, boiled for 8 min	62		Pasta and Noodles	Australia		40	25	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2012
Buckwheat noodles	59		Pasta and Noodles	China		40	24	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Farfalle, mini, durum wheat flour, carrot and pumpkin pulps (Farfalle con carote e zucca), Piccolini	44	Barilla, Italy	Pasta and Noodles	Italy		40	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2011
Fettuccine, egg	47	Mother Earth Fine Foods, Rowville, Australia	Pasta and Noodles	Australia		40	19	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	14	2000
Herman Brot Lower Carb Pasta, boiled in water for 7 min	22	Herman Brot Pty Ltd, Australia	Pasta and Noodles	Australia		40	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Hokkien noodles	58	Fantastic Fresh, Australia	Pasta and Noodles	Australia		40	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Lasagne, egg, dry pasta, boiled in unsalted water for 10 min	53		Pasta and Noodles	UK		40	21	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
LGI & HDF Noodles, low GI and high fiber	39	SCIQ Biotech Pty Ltd, Australia	Pasta and Noodles	Australia		40	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Linguine, fresh	31	Hollywood Foods More than Pasta, Canada	Pasta and Noodles	Canada		40	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2011
Low GI Noodles	38	Holista Biotech Corp., USA	Pasta and Noodles	USA		40	15	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2017
Macaroni short pasta	63	ANCO professional, Soubry N.V., Roeselare, Belgium	Pasta and Noodles	Belgium		40	25	Ballance, S., et al., Predicting mixed-meal measured glycaemic index in healthy subjects. European Journal of Nutrition, 2019. 58(7): p. 2657-2667.	Normal	2h	13	2019
Mung bean noodles (Longkou beanthread), dried, boiled	39	Yantai cereals, China	Pasta and Noodles	China		40	16	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	11	2000
Noodles, Jianxi rice vermicelli, boiled 8 min	56		Pasta and Noodles	China		40	22	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Noodles, potato	14		Pasta and Noodles	China		40	6	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Noodles, Sau tao Beijing noodles, wheat flour and tapioca starch, boiled 3 min	61		Pasta and Noodles	China		40	24	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Noodles, Taiwan vermicelli, rice and maize starch, boiled 2 min	68		Pasta and Noodles	China		40	27	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Pasta, NS	67		Pasta and Noodles	Canada		40	27	Kendall, C.W.C., et al., The impact of pistachio intake alone or in combination with high-carbohydrate foods on post-prandial glycemia. European Journal of Clinical Nutrition, 2011. 65(6): p. 696-702.	Normal	2h	10	2010
Pipe rigate, mini, durum wheat flour, tomato and carrot pulps (Pipe rigate con pomodori e carote), Piccolini	47	Barilla, Italy	Pasta and Noodles	Italy		40	19	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2011
Proti pasta, protein-enriched, boiled in water	28	Vital Nature Inc, San Antonio, TX, USA	Pasta and Noodles	USA		40	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Ravioli, durum wheat flour, stuffed with calf meat, fresh (Raviolini con Carne di Vitello)	58	Pastificio Rana SpA, Italy	Pasta and Noodles	Italy		40	23	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2011
Rotini	44	Banza, LLC, USA	Pasta and Noodles	USA		40	18	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2018
Semolina pasta	78		Pasta and Noodles	Canada		40	31	Aldughpassi, A., E.-S.M. Abdel-Aal, and T.M.S. Wolever, Barley cultivar, kernel composition, and processing affect the glycemic index. The Journal of Nutrition, 2012. 142(9): p. 1666-71.	Normal	2h	10
Spaghetti, soy, boiled 4 min (Revival Soy®)	47	Physicians Pharmaceuticals, Inc, USA	Pasta and Noodles	USA		40	19	Blair, R.M., E.C. Henley, and A. Tabor, Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutrition Journal, 2006. 5: p. 35.	Normal	2h	10	2004
Tagliatelle all'uovo (durum wheat flour, eggs, dry)	55	Barilla, Italy	Pasta and Noodles	Italy		40	22	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2005
Tagliatelle all'uovo (durum wheat flour, eggs) (fresh pasta)	51	Pastificio Lo Scoiattolo, Italy	Pasta and Noodles	Italy		40	20	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2011
Udon noodles, plain, reheated 5 min	62	Fantastic, Windsor Gardens, SA, Australia	Pasta and Noodles	Australia		40	25	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Vegie Pumpkin & Spinach Linguine, Latina™ Fresh, made from durum semolina, 25% pumpkin puree and 5% spinach puree, boiled in water for 2 min	67		Pasta and Noodles	Australia		40	27	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Wheat noodle, dried	46		Pasta and Noodles	China		40	18	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Wheat noodle, dried, boiled for 5 min, drained	62	Sanlian Food, Shandong, China	Pasta and Noodles	China		40	25	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2016
Apple Fruit Bar, fat-free, President's Choice® Blue Menu™	90	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	23	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Apple Cinnamon bar, Fruit & Yogurt Apple Cinnamon Chewy Bars (Soy), President's Choice® Blue Menu™	34	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Apricot and Almond bar	34		Snack Foods and Confectionery	UK		25	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Apricot dried fruit snack	42		Snack Foods and Confectionery	Australia		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Apricot & apple fruit strips, gluten-free	29	Freedom Foods, Australia	Snack Foods and Confectionery	Australia		25	7	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Apricot filled fruit bar, pureed dried apricot filling in wholemeal pastry	50	Mother Earth, New Zealand	Snack Foods and Confectionery	New Zealand		25	13	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	15	2000
Apricot & Yoghurt Healtheries Simple Bar, wheat and gluten-free	40	Aussie Bodies Pty. Ltd., Australia	Snack Foods and Confectionery	Australia		25	10	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	16	2007
Banana chips, dried banana pieces	44		Snack Foods and Confectionery	Australia		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Banana Fruit Fingers, Heinz Kidz™	61	HJ Heinz, Australia	Snack Foods and Confectionery	Australia		25	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Banana, processed fruit fingers, Heinz Kidz™	61	HJ Heinz, Malvern, Australia	Snack Foods and Confectionery	Australia		25	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Berry & Yoghurt Healtheries Simple Bar, wheat and gluten free	51	Aussie Bodies Pty. Ltd., Australia	Snack Foods and Confectionery	Australia		25	13	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	15	2007
Berry bar, Berrylicious Trim Bar	46	Aussie Bodies Pty. Ltd., Australia	Snack Foods and Confectionery	Australia		25	12	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2007
Blackberry Sour Buzz dried fruit leather, Sunripe School Straps	35	Windsor Farm Foods, Australia	Snack Foods and Confectionery	Australia		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Citrus Lemon Protein Bar	31	Herbalife of Japan K.K.	Snack Foods and Confectionery	Japan		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Cranberry, Blueberry bar, Fruit & Yogurt Cranberry Blueberry Bars (Soy), President's Choice® Blue Menu™	33	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Fig Fruit bar, President's Choice® Blue Menu™	70	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	18	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Fruit and nut mix	15	Finest, UK	Snack Foods and Confectionery	UK		25	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fruit snack processed, Roll-Ups®	99	Uncle Toby's, Australia	Snack Foods and Confectionery	Australia		25	25	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Ginger, candied, sucrose-free	10	Buderim Ginger, Australia	Snack Foods and Confectionery	Australia		25	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Peach & pear fruit strips, gluten-free	29	Freedom Foods, Australia	Snack Foods and Confectionery	Australia		25	7	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2006
Raspberry Fruit bar, fat-free, President's Choice® Blue Menu™ (Loblaw Brands Limited, Canada)	74	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	19	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Strawberry processed fruit bar, Real Fruit	90	Uncle Toby's, Australia	Snack Foods and Confectionery	Australia		25	23	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Strawberry Fruit Bar, Kettle Valley	32	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	40	2009
Strawberry Fruit Bar, Kettle Valley	34	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	9	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	37	2009
Strawberry Fruit Bar, Kettle Valley	35	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	9	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	Caucasian	2009
Strawberry Fruit Bar, Kettle Valley	31	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	Non-Caucasian	2009
Strawberry Fruit Bar, Kettle Valley	35	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	9	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	?40 y	2009
Strawberry Fruit Bar, Kettle Valley	31	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	>40 y	2009
Strawberry Fruit Bar, Kettle Valley	36	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	9	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	lean	2009
Strawberry Fruit Bar, Kettle Valley	30	SunOpta, Inc., Brampton, ON, Canada	Snack Foods and Confectionery	Canada		25	8	Wolever, T.M.S., et al., The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects. European Journal of Clinical Nutrition, 2009. 63(9): p. 1106-14.	Normal	2h	overweight	2009
Strawberry fruit leather	29	Stretch Island Fruit Company™, WA, USA	Snack Foods and Confectionery	USA		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
Sweet strawberry fruit leather, tested with water	25	Stretch Island Fruit Company™, WA, USA	Snack Foods and Confectionery	USA		25	6	Aldughpassi, A. and T.M.S. Wolever, Effect of coffee and tea on the glycaemic index of foods: no effect on mean but reduced variability. British Journal of Nutrition, 2009. 101(9): p. 1282-5.	Normal	2h	10	2009
Sweet strawberry fruit leather, tested with coffee or tea	22	Stretch Island Fruit Company™, WA, USA	Snack Foods and Confectionery	USA		25	6	Aldughpassi, A. and T.M.S. Wolever, Effect of coffee and tea on the glycaemic index of foods: no effect on mean but reduced variability. British Journal of Nutrition, 2009. 101(9): p. 1282-5.	Normal	2h	10	2009
Sweet strawberry fruit leather	33	Stretch Island Fruit Co, Allyn, WA, USA	Snack Foods and Confectionery	USA		25	8	Wolever, T.M.S., et al., Measuring the glycemic index of foods: interlaboratory study. The American Journal of Clinical Nutrition, 2008. 87(1): p. 247S-257S.	Normal	2h	290	2008
Strawberry & wildberry dried fruit leather, Sunripe School Straps	40	Windsor Farm Foods, Australia	Snack Foods and Confectionery	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Tropical dried fruit snack	41		Snack Foods and Confectionery	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Tropical fruit and nut mix	49	Finest, UK	Snack Foods and Confectionery	UK		25	12	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Wild berry dried fruit snack	35		Snack Foods and Confectionery	Australia		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Chick Pea chips	44	Freedom Foods, Australia	Snack Foods and Confectionery	Australia		25	11	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2006
Combos Snacks Cheddar Cheese Crackers	54	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Combos Snacks Cheddar Cheese Pretzels	52	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Cheese Puffs, made from rice and corn puffs, aged white cheddar extruded snack, Pirate's Booty brand	70	Robert's American Gourmet, Sea Cliff, NY, USA	Snack Foods and Confectionery	USA		25	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	2006
Cheese Puffs, Pirates Booty brand	74	Robert’s American Gourmet, Sea Cliff, NY, USA	Snack Foods and Confectionery	USA		25	19	Wolever, T.M.S., et al., Measuring the glycemic index of foods: interlaboratory study. The American Journal of Clinical Nutrition, 2008. 87(1): p. 247S-257S.	Normal	2h	290	2008
Cheese Puffs, Pirates Booty brand, tested with water	53	Robert’s American Gourmet, Sea Cliff, NY, USA	Snack Foods and Confectionery	USA		25	13	Aldughpassi, A. and T.M.S. Wolever, Effect of coffee and tea on the glycaemic index of foods: no effect on mean but reduced variability. British Journal of Nutrition, 2009. 101(9): p. 1282-5.	Normal	2h	10	2009
Cheese Puffs, Pirates Booty brand, tested with coffee or tea	53	Robert’s American Gourmet, Sea Cliff, NY, USA	Snack Foods and Confectionery	USA		25	13	Aldughpassi, A. and T.M.S. Wolever, Effect of coffee and tea on the glycaemic index of foods: no effect on mean but reduced variability. British Journal of Nutrition, 2009. 101(9): p. 1282-5.	Normal	2h	10	2009
Rice and corn cheese flavored extruded snack, Twisties™	74	Smith's Snackfood Co., Australia	Snack Foods and Confectionery	Australia		25	19	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Brown rice chips with wild rice, gluten-free, SunRice™	70		Snack Foods and Confectionery	Australia		25	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Corn chips, plain, salted (Doritos™ original)	42	Smith's Snack Food Co., Australia	Snack Foods and Confectionery	Australia		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Grain Waves Original flavored wholegrain chips, Smith’s™	51		Snack Foods and Confectionery	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Finger millet extruded snack	65		Snack Foods and Confectionery	India		25	16	Shobana, S., et al., Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products. Asia Pacific Journal of Clinical Nutrition, 2018. 27(1): p. 84-91.	Normal	2h	12	2018
Flaxseed Tortilla chips, Sea Salt, President's Choice® Blue Menu™	45	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Flaxseed Tortilla chips, Spicy, President's Choice® Blue Menu™	34	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Japanese Tamari Rice & Corn Crisps, President's Choice® Blue Menu™	91	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	23	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Japanese Wasabi & Honey Rice & Corn Crisps, President's Choice® Blue Menu™	82	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	21	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Prawn crackers, BBQ Rib flavor, Infuzions™, made from tapioca and wheat	74	Majans Pty Ltd, QLD, Australia	Snack Foods and Confectionery	Australia		25	19	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2017
Pretzels, oven-baked, traditional wheat flavor, 97% fat free (Parker's)	84	Smith's Snack Food Co., Australia	Snack Foods and Confectionery	Australia		25	21	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Thai Curry Rice & Corn Crisps, President's Choice® Blue Menu™	84	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	21	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Poppin Microwave Popcorn, butter flavor	51	Green's Foods, Australia	Snack Foods and Confectionery	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Microwave Popping Corn, natural flavor, President's Choice® Blue Menu™	58	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	15	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Poppin Microwave Popcorn, butter flavor	62	Green's Foods, Australia	Snack Foods and Confectionery	Australia		25	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Poppin Lite Microwave Popcorn, butter flavor, 50% reduced fat	67	Green's Foods, Australia	Snack Foods and Confectionery	Australia		25	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Microwave Popping Corn, butter flavor, President's Choice® Blue Menu™	72	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	18	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Potato chips, crinkle cut, Smith’s™ Original	48		Snack Foods and Confectionery	Australia		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Potato chips, Pringles™ Original	57		Snack Foods and Confectionery	Australia		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Potato crisps	60		Snack Foods and Confectionery	China		25	15	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Baked potato chips (Baked Lays, Original Potato Crisps)	72		Snack Foods and Confectionery	Canada		25	18	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Baked potato chips (Baked Lays, Original Potato Crisps)	71		Snack Foods and Confectionery	Canada		25	18	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Sweet potato crisps, Red Rock Deli™	41	The Red Rock Deli Chip Company, VIC, Australia	Snack Foods and Confectionery	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Soy based snack product, SoyCarat Cheese flavor	44	Otsuka Pharmaceutical Co, Ltd, Japan	Snack Foods and Confectionery	Japan		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Soy based snack product, SoyCarat Olive Oil & Garlic flavor	41	Otsuka Pharmaceutical Co, Ltd, Japan	Snack Foods and Confectionery	Japan		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Soy based snack product, SoyCarat Nori & Natto flavor	37	Otsuka Pharmaceutical Co, Ltd, Japan	Snack Foods and Confectionery	Japan		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Sunshine™ soy protein chips, lightly salted (Revival Soy®)	87	Physicians Pharmaceuticals, Inc., USA	Snack Foods and Confectionery	USA		25	22	Blair, R.M., E.C. Henley, and A. Tabor, Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutrition Journal, 2006. 5: p. 35.	Normal	2h	10	2004
Puffed rice squares	77		Snack Foods and Confectionery	Czech Republic		25	19	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal	2h	20	2005
Wasabi peas	41		Snack Foods and Confectionery	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Almond Chocolate	24	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Chocolate crinkles, containing wheat flour and coconut flour	44		Snack Foods and Confectionery	Philippines		25	11	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Chocolate, dark, Dove®	23	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Chocolate, dark, 74% Cocoa	44	Alpes d'Or, Hangzhou Qiaokemei, China	Snack Foods and Confectionery	China		25	11	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2019
Chocolate Kouka Cacao 86%	18	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Chocolate Kouka Cacao 72%	29	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Chocolate, dark with raisins, peanuts and jam	44		Snack Foods and Confectionery	Czech Republic		25	11	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal	2h	20	2005
Chocolate, milk, Meiji brand	39	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Chocolate, milk, Dove®	45	Mars Confectionery, Ballarat, Australia	Snack Foods and Confectionery	Australia		25	11	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Chocolate, milk	54	Milka, Mondelez, Italy	Snack Foods and Confectionery	Italy		25	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Chocolate, milk	42	Nestlé, Sydney, NSW, Australia	Snack Foods and Confectionery	Australia		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Milk chocolate egg	48	Ovetto cioccolato, Dolci Preziosi, Italy	Snack Foods and Confectionery	Italy		25	12	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Chocolate, NS	49		Snack Foods and Confectionery	China		25	12	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Chocolate, white, Lindt™ Lindor	34		Snack Foods and Confectionery	Switzerland		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Chocolate, white, Milky Bar®	41	Nestlé, Australia	Snack Foods and Confectionery	Australia		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Chocolate, white, Milky Bar®	44	Nestlé, Australia	Snack Foods and Confectionery	Australia		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
White chocolate bar (Galak)	44	Nestlè, Italy	Snack Foods and Confectionery	Italy		25	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Chocolate candy, sugar free, Dove®	23	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Cocoavia™ high flavanol chocolate covered almonds	21	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Chocolate coated wafer, with whole hazelnut and chocolate cream filling, Duplo nocciolato	59	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	15	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Chocolate coated chocolate soaked cookie, Galbo Chocolate	37	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Jelly, made from commercial jelly crystals, Raspberry Razzle flavor, prepared with water	53	Aeroplane Jelly Company, West Ryde, Australia	Snack Foods and Confectionery	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Jelly beans, assorted colors	76	Savings, Grocery Holdings, Tooronga, Australia	Snack Foods and Confectionery	Australia		25	19	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1998
Kinder Joy/ Merendero (Hazelnut and vanilla cream, with wafer balls coated with chocolate and hazelnut crumbs)	42	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Kinder Softy nocciola (Praline with hazelnut cream)	43	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Licorice pieces	69		Snack Foods and Confectionery	Australia		25	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Licorice, soft	78	Coles Supermarkets, Australia	Snack Foods and Confectionery	Australia		25	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Macadamia Chocolate	24	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	30
M&M's®, peanut	33	Mars Confectionery, Australia	Snack Foods and Confectionery	Australia		25	8	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Mars Bar®	62	Mars Confectionery, Australia	Snack Foods and Confectionery	Australia		25	16	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Marshmallows	62	Candy Lane, Australia	Snack Foods and Confectionery	Australia		25	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Marshmallows	67	Woolworths Homebrand, Australia	Snack Foods and Confectionery	Australia		25	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Nutella®, chocolate hazelnut spread	33	Ferrero Australia, Milson's Point, NSW, Australia	Snack Foods and Confectionery	Australia		25	8	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Nutella®, chocolate hazelnut spread	30	Ferrero Australia, Australia	Snack Foods and Confectionery	Australia		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Nutella®, chocolate hazelnut spread	25	Ferrero Australia, Australia	Snack Foods and Confectionery	Australia		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Nutella®	45	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	11	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Nutella & Go (Hazelnut chocolate spread with breadsticks)	57	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Nutella B-ready (Wafer bar, hazelnut cream-filled)	55	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Pocket Coffee (Praline, with coffee cream) (Ferrero, Italy)	58	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	15	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Pop Tarts™, double choc	70	Kellogg's, Australia	Snack Foods and Confectionery	Australia		25	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Raffaello	52	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Rocher	53	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Rondnoir	53	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Rum balls, containing dark chocolate and coconut	50		Snack Foods and Confectionery	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2009
Skittles®	70	Mars Confectionery, Australia	Snack Foods and Confectionery	Australia		25	18	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Slush, lemon (Granigel la granita classica siciliana)	66	Dolfin, Italy	Snack Foods and Confectionery	Italy		25	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Sorbet, caffè/cappuccino (GranSoleil Gran dessert Caffè/Cappuccino)	62	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	16	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Sorbet, lemon (GranSoleil Gran dessert Limone)	58	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	15	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Sorbet, lemon (Sorbetto al limone, Carte d’or)	72	Algida, Italy	Snack Foods and Confectionery	Italy		25	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Sorbet, vanilla (GranSoleil Gran dessert Vaniglia)	57	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2009
Sour Straws, strawberry flavor, gummy/chewy confectionery	76		Snack Foods and Confectionery	Australia		25	19	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2017
Yummiees lollies	43	Allseps Pty. Ltd., Australia	Snack Foods and Confectionery	Australia		25	11	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	14	2006
Cold-pressed bar, made with 22.1 g maltodextrin (Globe Plus 10 DE maltodextrin) and 21.8 g corn syrup (Globe Plus 63 DE Maltodextrin)	93		Snack Foods and Confectionery	USA		25	23	Gourineni, V., et al., Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence. Nutrients, 2017. 9(11).	Normal	2h	14	2017
Cold-pressed bar, made with 24.9 g SDS (SUSTRA™ 2434 slowly digestible carbohydrate) (Ingredion Incorporated, Bridgewater, NJ) and 18.9 g corn syrup (Globe Plus 63 DE Maltodextrin)	50		Snack Foods and Confectionery	USA		25	13	Gourineni, V., et al., Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence. Nutrients, 2017. 9(11).	Normal	2h	14	2017
Chewy Chocolate Chip & Marshmallow Granola bar, President's Choice® Blue Menu™	78	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	20	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Chewy Cranberry Apple Granola Bar, President's Choice® Blue Menu™	58	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	15	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Chocolate Healtheries Simple bar, wheat and gluten free	35	Aussie Bodies Pty. Ltd., Australia	Snack Foods and Confectionery	Australia		25	9	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	15	2007
Cocoavia™ high flavanol chocolate almond Snack bar	63	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Cocoavia™ Crispy Chocolate bar	33	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
ExtendBar™ Apple Cinnamon Delight bar	33	ExtendBar, USA	Snack Foods and Confectionery	USA		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
ExtendBar™ Chocolate Delight bar	41	ExtendBar, USA	Snack Foods and Confectionery	USA		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
ExtendBar™ Peanut Delight bar	32	ExtendBar, USA	Snack Foods and Confectionery	USA		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Fruit and Nuts Superfoods bar	40	SoLo GI Nutrition, Inc, Canada	Snack Foods and Confectionery	Canada		25	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2018
Granola bar, containing wheat flour and coconut flour	46		Snack Foods and Confectionery	Philippines		25	12	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Normal	2h	10	2002
Griffin's Fruitli bar, apricot	54	Griffins, Auckland, New Zealand	Snack Foods and Confectionery	New Zealand		25	14	Trompers, W., et al., Glycemic and insulinemic response to selected snack bars in trained versus sedentary individuals. International Journal of Sport Nutrition and Exercise Metabolism, 2010. 20(1): p. 27-33.	Normal	2h	20	2010
Kinder Bueno white (Wafer bar, milk and hazelnut spread-filled, coated white chocolate)	47	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	12	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Kinder Choco fresh (Chocolate bar, milk cream-filled, fresh)	55	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	14	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Kinder Happy Hippo (Wafer bar, milk and hazelnut spread-filled, partially coated with white chocolate)	47	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	12	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Kinder Maxi king (Milk cream bar, sponge cake-filled, coated with chocolate and hazelnut crumbs, fresh)	58	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	15	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Kinder Pinguì cacao (Milk cream bar, sponge cake-filled, coated with chocolate, fresh)	51	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Kinder Pinguì cocco (Milk cream bar, sponge cake-filled, coated with chocolate and coconut, fresh)	53	Ferrero, Italy	Snack Foods and Confectionery	Italy		25	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
KitKat	50	Nestlè, Italy	Snack Foods and Confectionery	Italy		25	13	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Kudos Milk Chocolate Granola bar with M&M's Milk Chocolate Mini Baking Bits	52	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Kudos Whole-Grain bars, chocolate chip	62	M&M/Mars, Hackettstown, USA	Snack Foods and Confectionery	USA		25	16	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Kudos Milk Chocolate Granola bars, Peanut Butter flavor	45	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Milky Way® bar	62	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10-12	1997
Milky Way® Lite bar	45	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10-12	1997
Munch Peanut Butter bar	27	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Nuts and Seeds Superfoods bar	33	SoLo GI Nutrition, Inc, Canada	Snack Foods and Confectionery	Canada		25	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2018
Nutbutter bar	22	SoLo GI Nutrition, Inc, Canada	Snack Foods and Confectionery	Canada		25	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2018
Omega bar, containing linseeds, sunflower kernels and nuts, gluten-free	21	Freedom Foods, Australia	Snack Foods and Confectionery	Australia		25	5	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	9	2007
Peak Fuel Summit bar, Peanut Brownie	60	Peak Fuel, Hamner Springs, New Zealand	Snack Foods and Confectionery	New Zealand		25	15	Trompers, W., et al., Glycemic and insulinemic response to selected snack bars in trained versus sedentary individuals. International Journal of Sport Nutrition and Exercise Metabolism, 2010. 20(1): p. 27-33.	Normal	2h	20	2010
Peanut Butter Chocolate Pal™ bar (Revival Soy®)	52	Physicians Pharmaceuticals, Inc., USA	Snack Foods and Confectionery	USA		25	13	Blair, R.M., E.C. Henley, and A. Tabor, Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutrition Journal, 2006. 5: p. 35.	Normal	2h	10	2004
60% Whole Wheat Fig Fruit bar, President's Choice® Blue Menu™	72	Loblaw Brands Limited, Canada	Snack Foods and Confectionery	Canada		25	18	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Snack bar, Apple Cinnamon	40	Con Agra Inc., Omaha, NE, USA	Snack Foods and Confectionery	USA		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Snack bar, Peanut Butter and Choc-Chip	37	Con Agra Inc., USA	Snack Foods and Confectionery	USA		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Soy Joy Fruit & Soy Bar®, Apple	19	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Apricot	27	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Chocolate Orange	41	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Mango Coconut	28	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Plum + Fe	25	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Plum + Folic acid	27	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Raisin Almond	28	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Sanzashi	29	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Soy Joy Fruit & Soy Bar®, Strawberry	33	Otsuka Pharmaceutical Co Ltd, Tokyo, Japan	Snack Foods and Confectionery	Japan		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2007
Trim bar, Chocorama	31	Aussie Bodies Pty. Ltd., Australia	Snack Foods and Confectionery	Australia		25	8	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2007
Trim bar, Mocha flavor	25	Aussie Bodies Pty. Ltd., Australia	Snack Foods and Confectionery	Australia		25	6	International Diabetes Institute (Melbourne, Australia), unpublished observations, 2006-2007.	Normal	2h	10	2007
Tronky Nocciola (Wafer bar, hazelnut cream-filled)	61	M&M/Mars, USA	Snack Foods and Confectionery	Italy		25	15	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Twix® Cookie Bar, caramel	44		Snack Foods and Confectionery	USA		25	11	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Chocolate Cherry Almond bar	22	Beachbody, LLC, USA	Snack Foods and Confectionery	USA		25	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Clif bar, Chocolate Brownie Energy bar	57	Clif Bar Inc., Berkeley, USA	Snack Foods and Confectionery	USA		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Energy bar, containing with soy protein isolate, peanut butter and corn syrup	45		Snack Foods and Confectionery	Australia		25	11	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Energy bar with 2.0 g Filtered Molasses Concentrate added per 100 g (4.01 g FMC/100 g carbohydrate)	40		Snack Foods and Confectionery	Australia		25	10	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Peanut Butter Chocolate bar	32	Beachbody, LLC	Snack Foods and Confectionery	USA		25	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2019
Performance Chocolate Energy bar	53	Power Bar, USA	Snack Foods and Confectionery	USA		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2006
Power Bar®, chocolate	58	Powerfood Inc., Berkeley, USA	Snack Foods and Confectionery	USA		25	15	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10	1997
SmartZone Chocolate flavor, Nutrition bar	16	Hershey's Food Corporation, Hershey, PA, USA	Snack Foods and Confectionery	USA		25	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
SmartZone Crunchy Blueberry flavor, Nutrition bar	15	Hershey's Food Corporation, Hershey, PA, USA	Snack Foods and Confectionery	USA		25	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
SmartZone Crunchy Chocolate Brownie flavor, Nutrition bar	23	Hershey's Food Corporation, Hershey, PA, USA	Snack Foods and Confectionery	USA		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
SmartZone Crunchy Chocolate Caramel flavor, Nutrition bar	16	Hershey's Food Corporation, Hershey, PA, USA	Snack Foods and Confectionery	USA		25	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
SmartZone Crunchy Chocolate Peanut Butter flavor, Nutrition bar	14	Hershey's Food Corporation, Hershey, PA, USA	Snack Foods and Confectionery	USA		25	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
SmartZone Crunchy Key Lime flavor, Nutrition bar	14	Hershey's Food Corporation, Hershey, PA, USA	Snack Foods and Confectionery	USA		25	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
SmartZone Peanut Butter flavor, Nutrition bar	18	Hershey's Food Corporation, Hershey, PA, USA	Snack Foods and Confectionery	USA		25	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Snickers® Marathon Energy bar, Chewy Chocolate Peanut flavor	36	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Snickers® Marathon Energy bar, Cookies & Crème flavor	50	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Snickers® Marathon Energy bar, Multi Grain Crunch flavor	50	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Snickers® Marathon Energy bar, Peanut Butter flavor	34	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2005
Snickers® Marathon Low Carb Lifestyle Energy bar, Chocolate Fudge Brownie flavor	20	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Snickers® Marathon Low Carb Lifestyle Energy bar, Peanut Butter flavor	21	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Snickers® Marathon Nutrition bar, Dark Chocolate Crunch flavor	49	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Snickers® Marathon Nutrition bar, Honey & Roasted Almond flavor	41	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Snickers® Marathon Protein Performance bar, Caramel Nut Rush flavor	26	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Snickers® Marathon Protein Performance bar, Chocolate Nut Burst flavor	32	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
SoLo GI Berry Bliss Nutrition bar	29	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Chocolate Charger Nutrition bar	28	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Lemon Lift Nutrition bar	29	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Mint Mania Nutrition bar	23	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Peanut Power Nutrition bar	27	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Berry Bliss Snack bar	29	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Chocolate Charger Snack bar	28	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Lemon Lift Snack bar	29	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Mint Mania Snack bar	23	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	6	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
SoLo GI Peanut Power Snack bar	27	New Era Nutrition Inc, Alberta, Canada	Snack Foods and Confectionery	Canada		25	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
VO2 Max Chocolate Energy bar	49	M&M/Mars, USA	Snack Foods and Confectionery	USA		25	12	Brand-Miller, J.C., et al., The glycaemic index of more breads, breakfast cereals and snack products. Proceedings of the Nutrition Society, 1997. 21: p. 144.	Normal	2h	10-12	1997
Barley Vegetable Instant soup, low-fat, President's Choice® Blue Menu™	41	Loblaw Brands Limited, Canada	Soups	Canada		20	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Black Bean Instant soup, low-fat, spicy, President's Choice® Blue Menu™	57	Loblaw Brands Limited, Canada	Soups	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Black Bean with Vegetables soup, spicy, President's Choice® Blue Menu™	46	Loblaw Brands Limited, Canada	Soups	Canada		20	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Carrot soup, President's Choice® Blue Menu™ Soupreme	35	Loblaw Brands Limited, Canada	Soups	Canada		20	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Chicken & Vegetable with wholegrain pasta, Country Ladle®	43	Campbell's Soups, Homebush, NSW, Australia	Soups	Australia		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2008
Chunky Roast Chicken and Vegetable soup	52	Campbell's Soups, Homebush, NSW, Australia	Soups	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2016
Lentil Instant soup, low-fat, Indian, President's Choice® Blue Menu™	62	Loblaw Brands Limited, Canada	Soups	Canada		20	12	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Lentil, ready-to-serve, President's Choice® Blue Menu™	57	Loblaw Brands Limited, Canada	Soups	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Minestrone, condensed, prepared with water	48	Campbell's Soup Company, Camden, NJ, USA	Soups	USA		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Minestrone, Traditional, Country Ladle®	39	Campbell's Soups, Australia	Soups	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Minestrone & Pasta Instant soup, low-fat, President's Choice® Blue Menu™	54	Loblaw Brands Limited, Canada	Soups	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Mushroom Barley, ready-to-serve, President's Choice® Blue Menu™	45	Loblaw Brands Limited, Canada	Soups	Canada		20	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Pasta & Fagioli soup, ready-to-serve, President's Choice® Blue Menu™	52	Loblaw Brands Limited, Canada	Soups	Canada		20	10	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Potato & Bacon soup, chunky	41	Campbell's Soups, Homebush, NSW, Australia	Soups	Australia		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Pumpkin Soup, creamy, Heinz® Very Special™, with pumpkin, cream, potatoes	76	Heinz Wattie's Ltd, Australia	Soups	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Thai Instant soup, low-fat, President's Choice® Blue Menu™	56	Loblaw Brands Limited, Canada	Soups	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Tomato soup, condensed, prepared with water	52	Campbell's Soup Company, Camden, NJ, USA	Soups	USA		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Tomato & Herb, President's Choice® Blue Menu™ Soupreme	47	Loblaw Brands Limited, Canada	Soups	Canada		20	9	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Vegetable Couscous Instant soup, low-fat, President's Choice® Blue Menu™	57	Loblaw Brands Limited, Canada	Soups	Canada		20	11	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Vegetarian Chili Instant soup, low-fat, President's Choice® Blue Menu™ (Loblaw Brands Limited, Canada)	36	Loblaw Brands Limited, Canada	Soups	Canada		20	7	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2004-2007
Winter Squash, President's Choice® Blue Menu™ Soupreme	41	Loblaw Brands Limited, Canada	Soups	Canada		20	8	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2007
Organic Agave Cactus Nectar, light, 90% fructose	11	Western Commerce Corp., City of Industry, CA, USA	Sugars and Syrups	USA		5	1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2001
Organic Agave Cactus Nectar, light, 97% fructose	10	Western Commerce Corp., USA	Sugars and Syrups	USA		5	1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2001
Premium Agave nectar	19	Sweet Cactus Farms, USA	Sugars and Syrups	USA		5	1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2005
Fructose	23		Sugars and Syrups	China		5	1	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Fructose from corn	25	Despar, Italy	Sugars and Syrups	Italy		5	1	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2013
High fructose corn syrup	56		Sugars and Syrups	Australia		5	3	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
High fructose corn syrup with 3.3 g Filtered Molasses Concentrate added per 100 g (4.16 g FMC/100 g carbohydrate)	50		Sugars and Syrups	Australia		5	3	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Glucose syrup	107		Sugars and Syrups	Australia		5	5	Wright, A.G., T.P. Ellis, and L.L. Ilag, Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. Plant Foods for Human Nutrition, 2014. 69(4): p. 310-6.	Normal	2h	10	2014
Yellow box honey (46% fructose)	35		Sugars and Syrups	Australia		5	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Stringy Bark honey (52% fructose)	44		Sugars and Syrups	Australia		5	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2001
Red Gum honey (35% fructose)	46		Sugars and Syrups	Australia		5	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2001
Iron Bark honey (34% fructose)	48		Sugars and Syrups	Australia		5	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Capilano Premium Honey, blend of eucalypt & floral honeys	51	Capilano Honey Limited, QLD, Australia	Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2006
Yapunya honey (42 % fructose)	52		Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2001
HDI Clover Honey with Bee Pollen	53	PT. Harmoni Dinamik	Sugars and Syrups	New Zealand		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Leabrook Farms Yellow box honey	60	Spring Gully Foods Pty Ltd, SA, Australia	Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2006
Commercial Blend honey (38% fructose), WA blend	62	Capilano Honey Ltd., Australia	Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2001
Salvation Jane honey (32% fructose)	64		Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Manuka honey, MGO 440+	65	Manuka Health New Zealand Ltd	Sugars and Syrups	New Zealand		5	3	Perry, T., S. Richardson, and M. Peddie, Report on the Glycemic Index of Two Honey Products. 2011, University of Otago.	Normal	2h	10	2011
Clover honey, ratio of fructose: glucose, 1.09	69	Vazza Farms, Hermiston, OR, USA	Sugars and Syrups	USA		5	3	Ischayek, J.I. and M. Kern, US Honeys Varying in Glucose and Fructose Content Elicit Similar Glycemic Indexes. Journal of the American Dietetic Association, 2006. 106(8): p. 1260-1262.	Normal	2h	12	2006
Commercial Blend honey (28% fructose), NSW blend	72	Capilano Honey Ltd., Australia	Sugars and Syrups	Australia		5	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2001
Buckwheat honey, ratio of fructose:glucose, 1.12	73	Vazza Farms, USA	Sugars and Syrups	USA		5	4	Ischayek, J.I. and M. Kern, US Honeys Varying in Glucose and Fructose Content Elicit Similar Glycemic Indexes. Journal of the American Dietetic Association, 2006. 106(8): p. 1260-1262.	Normal	2h	11	2006
Cotton honey, ratio of fructose:glucose, 1.03	74	Gene Brandi Apiaries, Los Banos, CA, USA	Sugars and Syrups	USA		5	4	Ischayek, J.I. and M. Kern, US Honeys Varying in Glucose and Fructose Content Elicit Similar Glycemic Indexes. Journal of the American Dietetic Association, 2006. 106(8): p. 1260-1262.	Normal	2h	11	2006
Honey, NS	74		Sugars and Syrups	China		5	4	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Tupelo honey, ratio of fructose:glucose, 1.54	74	Tropical Blossom Honey Co, Edgewater, FL, USA	Sugars and Syrups	USA		5	4	Ischayek, J.I. and M. Kern, US Honeys Varying in Glucose and Fructose Content Elicit Similar Glycemic Indexes. Journal of the American Dietetic Association, 2006. 106(8): p. 1260-1262.	Normal	2h	12	2006
Lactose	46		Sugars and Syrups	China		5	2	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Maltose	75		Sugars and Syrups	China		5	4	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Maltose	105		Sugars and Syrups	China		5	5	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Sucrose	59		Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2007
Sucrose, cane sugar	60		Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Sucrose	61		Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2007
Sucrose	64		Sugars and Syrups	Germany		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2004
Sucrose	66		Sugars and Syrups	Germany		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Sugar, cane (Panela)	69		Sugars and Syrups	Italy		5	3	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	9	2005
Sucrose	84		Sugars and Syrups	China		5	4	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Sucrose (LoGiCane)	60	Horizon Science, Australia	Sugars and Syrups	Australia		5	3	Venn, B.J., M. Kataoka, and J. Mann, The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods. Nutrition Journal, 2014. 13: p. 50.	Normal	2h	European	2014
Sucrose (LoGiCane)	62	Horizon Science, Australia	Sugars and Syrups	Australia		5	3	Venn, B.J., M. Kataoka, and J. Mann, The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods. Nutrition Journal, 2014. 13: p. 50.	Normal	2h	Chinese	2014
Sugar, refined	91	Sadam-Eridania, Italy	Sugars and Syrups	Italy		5	5	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2013
Arabinose Sugar (95% sucrose + 5% L-arabinose)	52	Healtang Biotech Co., Ltd, China	Sugars and Syrups	China		5	3	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2020
Coconut sugar, organic, Loving Earth™ brand	54		Sugars and Syrups	Indonesia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2014
Dates Syrup, Gurun Emas	54	Omni Mal Agencies Sdn. Bhd, Malaysia	Sugars and Syrups	Malaysia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2018
Fruit Up sweetener syrup	39	Rudolf Wild Gmbh & Co, Germany	Sugars and Syrups	Germany		5	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2008
Golden Syrup	63		Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
Karo Dark Corn Syrup	90		Sugars and Syrups	USA		5	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Maple flavored syrup	68	Cottee's Foods, Australia	Sugars and Syrups	Australia		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
Maple syrup, pure Canadian	54	Queen Foods, Australia	Sugars and Syrups	Canada		5	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Rice malt syrup	98	Pure Harvest Organic, Australia	Sugars and Syrups	Australia		5	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Sugar, from organic fruits (Dolcedì, zucchero da frutta biologica)	23	Rigoni di Asiago, Italy	Sugars and Syrups	Italy		5	1	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2009
Snow Pear Red Ginseng Brown Sugar, contains 2.2% Phytolin®	45	Queen's Joy, Wuzuo Technology, Tianjin, China	Sugars and Syrups	China		5	2	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Xylose Sugar (90% sucrose + 10% D-Xylose)	52	Healtang Biotech Co., Ltd, China	Sugars and Syrups	China		5	3	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2020
Green banana, peeled, boiled 10 min	37		Vegetables	Jamaica		20	7	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Green banana, peeled, fried in vegetable oil	35		Vegetables	Jamaica		20	7	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Green plantain (Musa paradisiaca), peeled, boiled 10 min	39		Vegetables	Jamaica		20	8	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Green plantain (Musa paradisiaca), peeled, fried in vegetable oil	40		Vegetables	Jamaica		20	8	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Plantain (Musa spp. Ameletiha) chips (made from green plantain), sliced 0.8-1.2 mm thick, deep-fried	45		Vegetables	Co?te d’Ivoire		20	9	Kouamé, C.A., et al., Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d'Ivoire. Foods, 2017. 6(9): p. 83.	Normal	2h	28	2017
Ripe plantain (Musa paradisiaca), peeled, boiled 10 min	66		Vegetables	Jamaica		20	13	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Ripe plantain (Musa paradisiaca), peeled, fried in vegetable oil	90		Vegetables	Jamaica		20	18	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Peas, plain and frozen	29	Talleys Group Ltd, New Zealand	Vegetables	New Zealand		20	3	Dodd, H., et al., Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index. The American Journal of Clinical Nutrition, 2011. 94(4): p. 992-6.	Normal	2h	30	2011
Peas, frozen, heated in the microwave	42	McCain Foods Aust. Pty Ltd, Australia	Vegetables	Australia		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Butternut pumpkin, boiled	51		Vegetables	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Pumpkin (Cucurbita moschata), peeled, cubed, boiled 30 min	66		Vegetables	Jamaica		20	7	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Sweet corn, cooked in microwave for 1.5 min	51		Vegetables	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Sweet corn	55		Vegetables	China		20	11	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Eddoe (Colocasia esculenta var. antiquorum), peeled, boiled 30 min, refrigerated, reheated for 1 min	61		Vegetables	Canada		20	12	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	10	2003
Carrots, unpeeled, boiled	32		Vegetables	Australia		20	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2020
Carrots, diced, frozen (Talleys Group Ltd)	31	Talleys Group Ltd)	Vegetables	New Zealand		20	3	Dodd, H., et al., Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index. The American Journal of Clinical Nutrition, 2011. 94(4): p. 992-6.	Normal	2h	30	2011
Parsnips, peeled, boiled	52		Vegetables	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Tannia (Xanthosoma sagittifolium), peeled, boiled 30 min, refrigerated, reheated for 1 min	60		Vegetables	Canada		20	12	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	10	2003
Irish potato (Solanum tuberosum), peeled, baked 45 min	83		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Pontiac potato, peeled and baked	93		Vegetables	Australia		20	19	Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
Bintje potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	94		Vegetables	Australia		20	19	Ek, K.L., et al., Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014. 111(4): p. 699-705.	Normal	2h	10	2012
Carisma potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	53		Vegetables	Australia		20	11	Ek, K.L., et al., Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014. 111(4): p. 699-705.	Normal	2h	10	2011
Carisma potato, baby, peeled, cut into slices 1 cm thick, boiled for 8 min	57		Vegetables	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Charlotte potato, peeled, quartered, boiled 15 min	66		Vegetables	UK		20	13	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
Charlotte potato, unpeeled, cut into slices 1 cm thick, boiled for 8 min	68		Vegetables	Australia		20	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	11	2009
Desiree potato, peeled, boiled 35 min	101		Vegetables	Australia		20	20	Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
Desiree potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	74		Vegetables	Australia		20	15	Ek, K.L., et al., Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014. 111(4): p. 699-705.	Normal	2h	10	2011
Desiree potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	79		Vegetables	Australia		20	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2016
Estima potato, peeled, quartered, boiled 15 min	66		Vegetables	UK		20	13	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
King Edward potato, peeled, quartered, boiled 15 min in unsalted water	75		Vegetables	UK		20	15	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
Maiflower potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	103		Vegetables	Australia		20	21	Ek, K.L., et al., Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014. 111(4): p. 699-705.	Normal	2h	10	2012
Marfona potato, peeled, quartered, boiled 15 min in unsalted water	56		Vegetables	UK		20	11	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
Maris Piper potato, peeled, quartered, boiled 15 min in unsalted water	85		Vegetables	UK		20	17	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
Nicola potato, peeled, quartered, boiled 15 min	59		Vegetables	UK		20	12	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
Nicola potato, unpeeled, boiled whole for 15 min	58		Vegetables	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Nicola potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	69		Vegetables	Australia		20	14	Ek, K.L., et al., Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014. 111(4): p. 699-705.	Normal	2h	10	2012
Pontiac potato, peeled, boiled 35 min	88		Vegetables	Australia		20	18	Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
Russet Burbank potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	82		Vegetables	Australia		20	16	Ek, K.L., et al., Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014. 111(4): p. 699-705.	Normal	2h	10	2012
Sebago potato, peeled, boiled for 35 min	87		Vegetables	Australia		20	17	Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
Virginia Rose potato, peeled, cut into 5 cm by 5 cm slices, at a thickness of 0.5 cm, boiled for 8-9 min	93		Vegetables	Australia		20	19	Ek, K.L., et al., Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014. 111(4): p. 699-705.	Normal	2h	10	2012
Potato, novel clone, selection 1 (CV92056-4, grown to maturity in Alberta, harvested Oct. 2008), unpeeled, cut into 2.5-3 cm cubes, boiled in salted water for 15 min	60		Vegetables	Canada		20	12	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	9	2009
Potato, novel clone, selection 1 (CV92056-4, grown to maturity in Alberta; harvested Oct. 2008), boiled for 15 min, reheated in microwave for 2-3 min	75		Vegetables	Canada		20	15	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Potato, novel clone, selection 1 (CV92056-4, grown in Ontario; harvested Oct. 2009), unpeeled, cut into 2.5-3 cm cubes, boiled in salted water for 15 min	82		Vegetables	Canada		20	16	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	9	2009-2010
Potato, novel clone, selection 2 (CV1102-1, grown in Alberta; harvested prior to maturity Oct. 2009), unpeeled, cut into 2.5-3 cm cubes, boiled in salted water for 15 min	38		Vegetables	Canada		20	8	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009-2010
Potato, novel clone, selection 3 (F03031, grown in New Brunswick), unpeeled, cut into 2.5-3 cm cubes, boiled in salted water for 15 min	79		Vegetables	Canada		20	16	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Potato, novel clone, selection 3 (F03031, grown in New Brunswick), boiled 15 min, reheated in microwave 2-3 min	79		Vegetables	Canada		20	16	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Potato, novel clone, selection 3 (F03031, grown to maturity in Ontario), boiled 15 min, reheated in microwave 2-3 min	73		Vegetables	Canada		20	15	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009-2010
Potato, novel clone, selection 4 (F03028, grown in New Brunswick), unpeeled, cut into 2.5-3 cm cubes, boiled in salted water for 15 min	72		Vegetables	Canada		20	14	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Potato, novel clone, selection 4 (F03028, grown in New Brunswick), boiled 15 min, reheated in microwave 2-3 min	58		Vegetables	Canada		20	12	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Irish potato (Solanum tuberosum), peeled, cubed, boiled 30 min	59		Vegetables	Jamaica		20	12	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Irish potato (Solanum tuberosum), peeled, boiled 30 min, refrigerated, reheated for 1 min	71		Vegetables	Canada		20	14	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	10	2003
New potato, unpeeled and boiled 20 min	78		Vegetables	Australia		20		Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
Potato, NS, boiled	66		Vegetables	China		20	13	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Red potatoes, boiled with skin on in salted water for 12 min	89		Vegetables	Canada		20	18	Fernandes, G., A. Velangi, and T.M.S. Wolever, Glycemic index of potatoes commonly consumed in North America. Journal of the American Dietetic Association, 2005. 105(4): p. 557-62.	Normal	2h	12	2005
Potato, frozen peeled cubes, boiled	70	McCain Purely Potato Cubes, McCains, Wendouree, VIC, Australia	Vegetables	Australia		20	14	Brand-Miller, J.C., et al., Effects of added PGX R, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 2012. 108(2): p. 245-8.	Normal	2h	10	2010
Potato, novel clone, selection 1 (CV92056-4, grown to maturity in Alberta; harvested Oct. 2008), boiled for 15 min, refrigerated at 4°C for 24-28 h, served cold	55		Vegetables	Canada		20	11	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Potato, novel clone, selection 1 (CV92056-4, grown in Ontario; harvested Oct. 2009), boiled for 15 min, refrigerated at 4°C for 24-28 h, served cold	48		Vegetables	Canada		20	10	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009-2010
Potato, novel clone, selection 2 (CV1102-1, grown to maturity in Alberta, harvested Oct. 2008), boiled for 15 min, refrigerated at 4°C for 24-28 h, served cold	55		Vegetables	Canada		20	11	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	9	2009
Potato, novel clone, selection 2 (CV1102-1, grown in Alberta, harvested prior to maturity Oct. 2009), boiled for 15 min, refrigerated at 4°C for 24-28 h, served cold	41		Vegetables	Canada		20	8	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009-2010
Potato, novel clone, selection 3 (F03031, grown in New Brunswick), boiled for 15 min, refrigerated at 4°C for 24-28 h, served cold	40		Vegetables	Canada		20	8	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Potato, novel clone, selection 3 (F03031, grown to maturity in Ontario), boiled for 15 min, refrigerated at 4°C for 24-28 h, served cold	49		Vegetables	Canada		20	10	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009-2010
Potato, novel clone, selection 4 (F03028, grown in New Brunswick), boiled for 15 min, refrigerated at 4°C for	44		Vegetables	Canada		20	9	Kinnear, T., et al., Effect of preparation method on the glycaemic index of novel potato clones. Food & Function, 2011. 2(8): p. 438-44.	Normal	2h	10	2009
Potato, red, cubed, boiled in salted water 12 min, stored overnight in refrigerator, consumed cold	56		Vegetables	Canada		20	11	Fernandes, G., A. Velangi, and T.M.S. Wolever, Glycemic index of potatoes commonly consumed in North America. Journal of the American Dietetic Association, 2005. 105(4): p. 557-62.	Normal	2h	12	2005
New potatoes, canned, heated in microwave 3 min	65	Mint Tiny Taters™, Edgell's™ brand, Cheltenham, Australia	Vegetables	Australia		20	13	Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
French Fries, baked 15 min (OreIda Golden Fries)	64	H.J. Heinz Co, Pittsburgh, PA, USA	Vegetables	USA		20	13	Fernandes, G., A. Velangi, and T.M.S. Wolever, Glycemic index of potatoes commonly consumed in North America. Journal of the American Dietetic Association, 2005. 105(4): p. 557-62.	Normal	2h	12	2005
French Fries, cooked in oven for 20 min from frozen, McCain Superfries	65	McCains, Wendouree, VIC, Australia	Vegetables	Australia		20	13	Brand-Miller, J.C., et al., Effects of added PGX R, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 2012. 108(2): p. 245-8.	Normal	2h	10	2010
Instant mashed potato	88	Idahoan Foods, Lewisville, ID, USA	Vegetables	USA		20	18	Fernandes, G., A. Velangi, and T.M.S. Wolever, Glycemic index of potatoes commonly consumed in North America. Journal of the American Dietetic Association, 2005. 105(4): p. 557-62.	Normal	2h	12	2005
Instant mashed potato, prepared with water	92	Idahoan Foods, Lewisville, ID, USA	Vegetables	USA		20	18	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	47	2001
Instant mashed potato, prepared with water	69	Idahoan Foods, Lewisville, ID, USA	Vegetables	USA		20	14	Wolever, T.M.S., et al., Determination of the glycaemic index of foods: interlaboratory study. European Journal of Clinical Nutrition, 2003. 57(3): p. 475-82.	Normal	2h	21	2001
Instant mashed potato	97	Idahoan Foods, Lewisville, ID, USA	Vegetables	USA		20	19	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1998
Potato mash (Homestyle, continental)	72	Unilever, Australasia	Vegetables	New Zealand		20	14	Dodd, H., et al., Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index. The American Journal of Clinical Nutrition, 2011. 94(4): p. 992-6.	Normal	2h	30	2011
Mashed potato, NS	73		Vegetables	China		20	15	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Mashed potato, Aviko B.V.	76		Vegetables	UK		20	15	Lightowler, H.J. and C.J.K. Henry, Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose. Nutrition Research, 2009. 29(8): p. 551-7.	Normal	2h	15	2009
Mashed potato, NS	76		Vegetables	UK		20	15	Lightowler, H.J. and C.J.K. Henry, Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose. Nutrition Research, 2009. 29(8): p. 551-7.	Normal	2h	15	2009
Potato, Folva, precooked, peeled, salted, vacuum packed and then boiled until soft to the center, drained and mashed	81	Superior Potet, Hoff SA, Gjøvik, Norway	Vegetables	Norway		20	16	Ballance, S., et al., Predicting mixed-meal measured glycaemic index in healthy subjects. European Journal of Nutrition, 2019. 58(7): p. 2657-2667.	Normal	2h	13	2019
Pontiac potato, peeled, cubed, boiled 15 min, mashed	91		Vegetables	Australia		20	18	Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
Estima potato, cooked in microwave 6 min then baked 10 min	93		Vegetables	UK		20	19	Henry, C.J.K., et al., The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. European Journal of Clinical Nutrition, 2006. 60(6): p. 763-769.	Normal	2h	10	2005
Pontiac potato, peeled, cooked in microwave on high for 6-7.5 min	79		Vegetables	Australia		20	16	Soh, N.L. and J. Brand-Miller, The glycaemic index of potatoes: the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 1999. 53(4): p. 249-254.	Normal	2h	10	1998
Prince Edward Island white potato, cooked in microwave for 18 min	73		Vegetables	Canada		20	15	Fernandes, G., A. Velangi, and T.M.S. Wolever, Glycemic index of potatoes commonly consumed in North America. Journal of the American Dietetic Association, 2005. 105(4): p. 557-62.	Normal	2h	12	2005
Russet Burbank Norkotah potato, unpeeled, cooked in microwave for 18 min	77		Vegetables	USA		20	15	Fernandes, G., A. Velangi, and T.M.S. Wolever, Glycemic index of potatoes commonly consumed in North America. Journal of the American Dietetic Association, 2005. 105(4): p. 557-62.	Normal	2h	12	2005
California white potatoes, cubed, roasted in soybean oil	72		Vegetables	USA		20	14	Fernandes, G., A. Velangi, and T.M.S. Wolever, Glycemic index of potatoes commonly consumed in North America. Journal of the American Dietetic Association, 2005. 105(4): p. 557-62.	Normal	2h	12	2005
Irish potato (Solanum tuberosum), peeled, fried in vegetable oil	70		Vegetables	Jamaica		20	14	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Hash Browns, crispy shredded potato cakes, frozen, baked at 230oC for 17 min, Birds Eye™	56		Vegetables	Australia		20	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Potato, NS, steamed	62		Vegetables	China		20	12	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Sweet potato (Ipomoea batatas), Dor cultivar, baked with skin on at 175°C for 45 min	83		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Clarendon cultivar, baked with skin on at 175°C for 45 min	83		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Eustace cultivar, baked with skin on at 175°C for 45 min	93		Vegetables	Jamaica		20	19	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Fire on Land cultivar, baked with skin on at 175°C for 45 min	87		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ganja cultivar, baked with skin on at 175°C for 45 min	82		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ms Mac cultivar, baked with skin on at 175°C for 45 min	87		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Minda cultivar, baked with skin on at 175°C for 45 min	91		Vegetables	Jamaica		20	18	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Quarter Million cultivar, baked with skin on at 175°C for 45 min	94		Vegetables	Jamaica		20	19	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Watson cultivar, baked with skin on at 175°C for 45 min	85		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Yellow Belly cultivar, baked with skin on at 175°C for 45 min	86		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), NS, peeled, baked 45 min	94		Vegetables	Jamaica		20	19	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2005
Sweet potato (Ipomoea batatas), Dor cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	47		Vegetables	Jamaica		20	9	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Clarendon cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	46		Vegetables	Jamaica		20	9	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Eustace cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	49		Vegetables	Jamaica		20	10	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Fire on Land cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	46		Vegetables	Jamaica		20	9	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ganja cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	41		Vegetables	Jamaica		20	8	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ms Mac cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	45		Vegetables	Jamaica		20	9	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Minda cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	49		Vegetables	Jamaica		20	10	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Quarter Million cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	49		Vegetables	Jamaica		20	10	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Watson cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	43		Vegetables	Jamaica		20	9	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Yellow Belly cultivar, peeled, cut into 25 mm slices, boiled in water for 20 min	50		Vegetables	Jamaica		20	10	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), NS, peeled, cubed, boiled 30 min	46		Vegetables	Jamaica		20	9	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2005
Sweet potato, orange flesh, NS, peeled, cut into pieces, boiled for 8 min	61		Vegetables	Australia		20	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2006
Sweet potato, purple skin white flesh, peeled, cut into pieces, boiled for 8 min	75		Vegetables	Australia		20	15	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2006
Red sweet potato (Ipomoea batatas), NS, cooking method NS	84		Vegetables	New Zealand		20	17	Dodd, H., et al., Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index. The American Journal of Clinical Nutrition, 2011. 94(4): p. 992-6.	Normal	2h	30	2011
Sweet potato, kumara, cooking method NS	77		Vegetables	New Zealand		20	15	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	9	2000
Sweet potato (Ipomoea batatas), Dor cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	76		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Clarendon cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	73		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Eustace cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	77		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Fire on Land cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	75		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ganja cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	69		Vegetables	Jamaica		20	14	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ms Mac cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	63		Vegetables	Jamaica		20	13	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Minda cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	68		Vegetables	Jamaica		20	14	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Quarter Million cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	70		Vegetables	Jamaica		20	14	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Watson cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	67		Vegetables	Jamaica		20	13	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Yellow Belly cultivar, peeled, cut into 10 mm wedges, fried in pre-heated vegetable oil	72		Vegetables	Jamaica		20	14	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), NS, peeled, fried in vegetable oil	76		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Sweet potato (Ipomoea batatas), Dor cultivar, skin on, roasted on pre-heated charcoal for 45 min	86		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Clarendon cultivar, skin on, roasted on pre-heated charcoal for 45 min	81		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Eustace cultivar, skin on, roasted on pre-heated charcoal for 45 min	93		Vegetables	Jamaica		20	19	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Fire on Land cultivar, skin on, roasted on pre-heated charcoal for 45 min	90		Vegetables	Jamaica		20	18	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ganja cultivar, skin on, roasted on pre-heated charcoal for 45 min	79		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Ms Mac cultivar, skin on, roasted on pre-heated charcoal for 45 min	85		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Minda cultivar, skin on, roasted on pre-heated charcoal for 45 min	89		Vegetables	Jamaica		20	18	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Quarter Million cultivar, skin on, roasted on pre-heated charcoal for 45 min	91		Vegetables	Jamaica		20	18	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Watson cultivar, skin on, roasted on pre-heated charcoal for 45 min	87		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), Yellow Belly cultivar, skin on, roasted on pre-heated charcoal for 45 min	85		Vegetables	Jamaica		20	17	Bahado-Singh, P.S., et al., Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica. Journal of Nutrition and Metabolism, 2011. 2011: p. 584832-6.	Normal	2h	10	2008
Sweet potato (Ipomoea batatas), NS, peeled, roasted on preheated charcoal	82		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Sweet potato lattices, processed sweet potato product, baked at 210°C for 18 min	51	Simplot Australia Pty Ltd, Australia	Vegetables	Australia		20	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2012
Dasheen (Taro), peeled, cubed, boiled 30 min	72		Vegetables	Jamaica		20	14	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Dasheen, peeled, boiled 30 min, refrigerated, reheated for 1 min	77		Vegetables	Canada		20	15	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	10	2003
Coco yam (Xanthosoma spp.), peeled, cubed, boiled 30 min	61		Vegetables	Jamaica		20	12	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Lucea Yam (Dioscorea rotundata), peeled, cubed, boiled 30 min	74		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Lucea Yam (Dioscorea rotundata), peeled, roasted on preheated charcoal	77		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Negro yam (Dioscorea rotundata), peeled, cubed, boiled 30 min	73		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Negro yam (Dioscorea rotundata), peeled, roasted on preheated charcoal	73		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Round leaf yellow yam (Dioscorea cayenensis), peeled, cubed, boiled 30 min	68		Vegetables	Jamaica		20	14	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Round leaf yellow yam (Dioscorea cayenensis), peeled, roasted on preheated charcoal	80		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Sweet yam (Dioscorea alata), peeled, cubed, boiled 30 min	79		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
Sweet yam (Dioscorea alata), peeled, roasted on preheated charcoal	82		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
White yam (Dioscorea alata), peeled, cubed, boiled 30 min	75		Vegetables	Jamaica		20	15	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
White yam (Dioscorea alata), peeled, roasted on preheated charcoal	80		Vegetables	Jamaica		20	16	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	10	2005
White yam (Dioscorea alata), peeled, boiled 30 min, refrigerated, reheated for 1 min	62		Vegetables	Canada		20	12	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	10	2003
Yam (Chinese sweet potato; Ipomoea batatas L. Lam), skin peeled, cut into 5 cm cubes, steamed by rice cooker	37		Vegetables	Taiwan		20	7	Lin, M.-H.A., et al., Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. World Journal of Gastroenterology, 2010. 16(39): p. 4973-9.	Normal	2h	10	2010
Yam (Dioscorea cayenensis), round leaf yellow yam, cut into 25 mm chunks, boiled for 20 min, simmered for 10 min	68		Vegetables	Jamaica		20	14	Riley, C.K., et al., Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.). Molecular Nutrition & Food Research, 2008. 52(11): p. 1372-6.	Normal	2h	10	2008
Yam (Dioscorea alata), white yam, cut into 25 mm chunks, boiled for 20 min, simmered for 10 min	75		Vegetables	Jamaica		20	15	Riley, C.K., et al., Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.). Molecular Nutrition & Food Research, 2008. 52(11): p. 1372-6.	Normal	2h	10	2008
Yam (Dioscorea esculenta), Chinese yam, cut into 25 mm chunks, boiled for 20 min, simmered for 10 min	97		Vegetables	Jamaica		20	19	Riley, C.K., et al., Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.). Molecular Nutrition & Food Research, 2008. 52(11): p. 1372-6.	Normal	2h	10	2008
Yam (Dioscorea rotundata), Lucea yam, cut into 25 mm chunks, boiled for 20 min, simmered for 10 min	74		Vegetables	Jamaica		20	15	Riley, C.K., et al., Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.). Molecular Nutrition & Food Research, 2008. 52(11): p. 1372-6.	Normal	2h	10	2008
Yam, cooked, NS	54		Vegetables	China		20	11	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Yam, peeled, boiled	35		Vegetables	New Zealand		20	7	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	14	2000
Yam, steamed	51		Vegetables	China		20	10	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Tomato sauce, with extra cheese (Pasta Bake, Dolmio)	35	Mars Foods, New Zealand	Vegetables	New Zealand		20	4	Dodd, H., et al., Calculating meal glycemic index by using measured and published food values compared with directly measured meal glycemic index. The American Journal of Clinical Nutrition, 2011. 94(4): p. 992-6.	Normal	2h	30	2011
Tomato and vegetable pasta sauce, commercially-prepared	23		Vegetables	France		20	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2007
Aloco, plantain (Musa spp. Agnrin) slices (yellow stage of ripeness aag6), salted and fried in vegetable oil	39		Regional or Traditional Foods	Co?te d’Ivoire		50	14	Kouamé, C.A., et al., Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d'Ivoire. Foods, 2017. 6(9): p. 83.	Normal	2h	28	2017
Aloco, plantain (Musa spp. Agnrin) slices (yellow with black spots stage of ripeness aag7), salted and fried in vegetable oil	39		Regional or Traditional Foods	Co?te d’Ivoire		50	14	Kouamé, C.A., et al., Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d'Ivoire. Foods, 2017. 6(9): p. 83.	Normal	2h	28	2017
Banane braise (blissi), unripe or half-ripe plantain (Musa spp. Afoto), roasted on heated charcoal	88		Regional or Traditional Foods	Co?te d’Ivoire		50	31	Kouamé, C.A., et al., Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d'Ivoire. Foods, 2017. 6(9): p. 83.	Normal	2h	28	2017
Klaclo, plantain fritters made from blended over-ripe plantain (Musa spp. Ameletiha) mixed with cornflour, fried in vegetable oil	44		Regional or Traditional Foods	Co?te d’Ivoire		50	15	Kouamé, C.A., et al., Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d'Ivoire. Foods, 2017. 6(9): p. 83.	Normal	2h	28	2017
Meat and okra soup, with fermented cassava dough	75		Regional or Traditional Foods	Nigeria		50	26	Nnadi, I.M. and O.O. Keshinro, The effect of the glycaemic response of three commonly consumed meals on postprandial plasma glucose in type 2 diabetics at the university of Nigeria teaching hospital,Enugu. South African Journal of Clinical Nutrition, 2016. 29(2): p. 90-94.	Normal	2h	100	2015
Meat, beans and corn pottage with spinach	33		Regional or Traditional Foods	Nigeria		50	12	Nnadi, I.M. and O.O. Keshinro, The effect of the glycaemic response of three commonly consumed meals on postprandial plasma glucose in type 2 diabetics at the university of Nigeria teaching hospital,Enugu. South African Journal of Clinical Nutrition, 2016. 29(2): p. 90-94.	Normal	2h	100	2015
Pap and Bambara nut pudding	40		Regional or Traditional Foods	Nigeria		50	14	Nnadi, I.M. and O.O. Keshinro, The effect of the glycaemic response of three commonly consumed meals on postprandial plasma glucose in type 2 diabetics at the university of Nigeria teaching hospital,Enugu. South African Journal of Clinical Nutrition, 2016. 29(2): p. 90-94.	Normal	2h	100	2015
Ugali porridge (corn foofoo, pap) made from whole maize flour, cooked for 15 min	71		Regional or Traditional Foods	India		50	25	RamyaBai, M., et al., Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods. Journal of Food Science, 2019. 84(12): p. 3373-3382.	Normal	2h	15	2019
Ugali porridge (corn foofoo, pap) made from refined maize flour, cooked for 15 min	75		Regional or Traditional Foods	India		50	26	RamyaBai, M., et al., Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods. Journal of Food Science, 2019. 84(12): p. 3373-3382.	Normal	2h	15	2019
Arabic bread (baked bread)	67		Regional or Traditional Foods	UAE		50	23	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	25	2017
Arseyah (Basmati rice with chicken)	72		Regional or Traditional Foods	UAE		50	25	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Balalet (Sweet vermicelli)	63		Regional or Traditional Foods	UAE		50	22	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Batheetha (Khalas date paste)	59		Regional or Traditional Foods	UAE		50	21	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	20	2017
Biryani, chicken (Basmati rice with chicken)	52		Regional or Traditional Foods	UAE		50	18	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Boiled vermicelli (Swayweih/Ballaleet), cooked with sugar, served with Omani coffee (130 mL, 225 mg caffeine)	64		Regional or Traditional Foods	Oman		50	22	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Boiled vermicelli (Swayweih/Ballaleet), cooked with sugar, served with water	67		Regional or Traditional Foods	Oman		50	23	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Chami (cottage cheese)	60		Regional or Traditional Foods	UAE		25	21	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	16	2017
Chebab bread (Emirati pancake)	54		Regional or Traditional Foods	UAE		50	19	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Croissant, served with Omani coffee (130 mL, 225 mg caffeine)	65		Regional or Traditional Foods	Oman		50	23	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Dates, Khalas (Rutab, soft early ripened) (91.1 g), eaten with full-fat plain yoghurt (125 g)	37		Regional or Traditional Foods	UAE		50	13	Miller, C.J., E.V. Dunn, and I.B. Hashim, The glycaemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees’? European Journal of Clinical Nutrition, 2003. 57(3): p. 427-430.	Normal	2h	9	2002
Dates, Khalas variety (Al Saad date factory, Al Ain), served with Arabic coffee	53		Regional or Traditional Foods	UAE		50	19	Alkaabi, J., et al., Effect of traditional Arabic coffee consumption on the glycemic index of Khalas dates tested in healthy and diabetic subjects. Asia Pacific Journal of Clinical Nutrition, 2013. 22(4): p. 565-73.	Normal	2h	13	2010
Doughnut, served with Omani coffee (130 mL, 225 mg caffeine)	77		Regional or Traditional Foods	Oman		50	27	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Fendal (boiled sweet potato, dates added to cooking water)	74		Regional or Traditional Foods	UAE		50	26	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	20	2017
Fried vermicelli (Swayweih/Ballaleet), cooked with sugar, served with Omani coffee (130 mL, 225 mg caffeine)	65		Regional or Traditional Foods	Oman		50	23	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Fried vermicelli (Swayweih/Ballaleet), cooked with sugar, served with water	72		Regional or Traditional Foods	Oman		50	25	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Habba Hamra (red seed drink, containing evaporated milk)	47		Regional or Traditional Foods	UAE		50	16	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Harees, beef (whole wheat served with meat)	42		Regional or Traditional Foods	UAE		50	15	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Khabisa (semolina pudding with cardamom)	67		Regional or Traditional Foods	UAE		50	23	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Khameer bread (baked bread)	47		Regional or Traditional Foods	UAE		50	16	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Khanfaroosh (Doughnut cake)	45		Regional or Traditional Foods	UAE		50	16	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Legemat (Doughnut cake)	44		Regional or Traditional Foods	UAE		50	15	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Machbous, fish (Basmati rice with fish)	60		Regional or Traditional Foods	UAE		50	21	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	20	2017
Muhalla bread (Emirati sweet crepe)	77		Regional or Traditional Foods	UAE		50	27	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Regag bread (Thin crispy crepe)	76		Regional or Traditional Foods	UAE		50	27	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	25	2017
Sambosa vegetable, fried in oil, served with water	60		Regional or Traditional Foods	Oman		50	21	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Sambosa vegetable, fried in oil, served with Omani coffee (130 mL, 225 mg caffeine)	57		Regional or Traditional Foods	Oman		50	20	Ali, A., et al., Glycemic Index of Commonly Consumed Snack Foods in Oman. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2020. 10(2): p. 50-56.	Normal	2h	12	2020
Thareed, beef (Regag bread served with meat stew)	74		Regional or Traditional Foods	UAE		50	26	Al Dhaheri, A.S., et al., Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition, 2017. 117(8): p. 1110-1117.	Normal	2h	15	2017
Baked Barbecued Pork Puff, instant	55	Hoixe Cake Shop, H.K.	Regional or Traditional Foods	China		50	19	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Barbecue pork bun, instant	69	Maxim's MX, H.K.	Regional or Traditional Foods	China		50	24	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Barley Drink (ready-to-drink packet drink made from pearl barley and dried winter melon)	62	F&N Foods Private Limited, Singapore	Regional or Traditional Foods	Singapore		50	22	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	11	2015
Beehoon (rice vermicelli), cooked for 1.5 min	35	NTUC Fairprice, Singapore	Regional or Traditional Foods	Singapore		50	12	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	11	2015
Bread, Garden milk bar bun	73		Regional or Traditional Foods	China		50	26	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Bun, white, filled with red bean paste	58		Regional or Traditional Foods	Singapore		50	20	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Bun, steamed, made from wheat flour	85		Regional or Traditional Foods	China		25	30	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	10	2016
Bun, white, steamed Chinese	58		Regional or Traditional Foods	Malaysia		50	20	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Butter rice, warm white rice and 10 g butter	79		Regional or Traditional Foods	Japan		50	28	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
Cake crisp	59		Regional or Traditional Foods	China		50	21	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Cereal Solid Beverage, common type	53	LVSHOU Health Indystry Group, Guangzhou, China	Regional or Traditional Foods	China		25	19	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Cereal Solid Beverage, fortified type	42	LVSHOU Health Indystry Group, Guangzhou, China	Regional or Traditional Foods	China		25	15	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Char Siew Pau, steamed barbecue pork bun	66	Tanjong Rhu Pau & Confectionary, Singapore	Regional or Traditional Foods	Singapore		50	23	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	10	2015
Chee Cheong Fun, rice noodle roll or steamed rice roll, plain served with sweet soya sauce	81	Hock Seng Food Private Ltd, Singapore	Regional or Traditional Foods	Singapore		50	28	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	10	2015
Chinese Carrot Cake, turnip cake, daikon cake or radish cake, pan-fired shredded radish with plain rice flour	77	Wei Cian Foods Private Ltd, Singapore	Regional or Traditional Foods	Singapore		50	27	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	10	2015
Chinese herbal jelly, instant, prepared freshly in the morning	47	Guang Jian Tang Brand, Kwong Tai Agency Co., Ltd., China	Regional or Traditional Foods	China		50	16	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Chinese Yam Cake, taro cake or pan-fried shredded yam with plan rice four	86	Wei Cian Foods Private Limited	Regional or Traditional Foods	Singapore		50	30	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	10	2015
Curry Puff, deep-fried pastry dough stuffed with curry, chicken and potatoes	41	Old Chang Kee (S) Private Limited	Regional or Traditional Foods	Singapore		50	14	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	11	2015
Curry rice	67		Regional or Traditional Foods	Japan		50	23	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
Curry rice with processed cheese	55		Regional or Traditional Foods	Japan		50	19	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
Dumpling, containing meat and shallots	28		Regional or Traditional Foods	China		50	10	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Dumpling, highland buckwheat flour & beef vegetables fillings	43	Tibet Jingu Agricultural High Tech. Tibet, China	Regional or Traditional Foods	China		50	15	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	12	2020
Egg tart, instant, freshly prepared in the morning	45	Maxim's MX, Hong Kong	Regional or Traditional Foods	China		50	16	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Fried Fritter, instant	69	Ocean Empire International Ltd., H.K.	Regional or Traditional Foods	China		50	24	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Fried Rice in Yangzhou-style, instant	80		Regional or Traditional Foods	China		50	28	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Fried rice vermicelli in Singapore-style	54		Regional or Traditional Foods	China		50	19	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Fried rice vermicelli in Singapore-style	58		Regional or Traditional Foods	China		25	20	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Glutaminous rice flour, instant, served warm with roasted ground soybean	65	Satou Co. Ltd	Regional or Traditional Foods	Japan		50	23	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
Glutinous rice, white, cooked in rice cooker	94	Bangsue Chia Meng Rice Co., Bangkok, Thailand	Regional or Traditional Foods	Thailand		50	33	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	11	2000
Glutinous rice ball with cut glutinous cake (mochi)	48		Regional or Traditional Foods	Japan		50	17	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
Glutinous rice ball, Lee Chun Brand, Boiled	61	Lee Chun Food Ltd., H.K.	Regional or Traditional Foods	China		50	21	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Green Bean dessert, instant, NISSIN Brand	54	Nissin Foods Co., LTD., China	Regional or Traditional Foods	China		50	19	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Hokkien noodles	58	Fantastic Fresh, Australia	Regional or Traditional Foods	Australia		50	20	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2015
Instant cereal, Quaker oatmeal (anchovy flavor), with boiled water	67		Regional or Traditional Foods	China		50	23	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Instant cereal, Nestlé Vita (red date flavor, high FE), with boiled water	94		Regional or Traditional Foods	China		50	33	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Instant cereal, Nestlé Vita (green tea flavor, high Ca), with boiled water	108		Regional or Traditional Foods	China		50	38	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Kaya Butter Toast	49	Just Acia Private Limited	Regional or Traditional Foods	Singapore		50	17	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	11	2015
Lo Mai Gai	106	Hock Seng Food Private Limited	Regional or Traditional Foods	Singapore		50	37	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	12	2015
Low-protein white rice with dried sea algae	70		Regional or Traditional Foods	Japan		50	25	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
"Mai-Lai" Cake, Instant, prepared freshly in the morning	61		Regional or Traditional Foods	China		50	21	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Moon cake, Maxim’s Low Sugar Lotus Seed Paste (salted egg yolk)	30	Maxim’s Caterers Limited, Hong Kong	Regional or Traditional Foods	Hong Kong		50	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Moon cake, Maxim’s Low Sugar White Lotus Seed Paste (salted egg yolk)	29	Maxim’s Caterers Limited, Hong Kong	Regional or Traditional Foods	Hong Kong		50	10	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Moon cake, Maxim’s Low Sugar Lotus Seed Paste (with pine nut)	40	Maxim’s Caterers Limited, Hong Kong	Regional or Traditional Foods	Hong Kong		50	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Moon cake, Maxim’s Low Sugar White Lotus Seed Paste (with pine nut)	33	Maxim’s Caterers Limited, Hong Kong	Regional or Traditional Foods	Hong Kong		50	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2014
Moon cakes, Instant, prepared freshly in the morning	56	Kee Wah Bakery Shop, Hong Kong	Regional or Traditional Foods	China		50	20	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Mung bean noodles (Lungkow bean thread or vermicelli noodles), dried, boiled	39		Regional or Traditional Foods	China		50	14	Chan, H.M.S., et al., The glycaemic index values of Vietnamese foods. European Journal of Clinical Nutrition, 2001. 55(12): p. 1076-1083.	Normal	2h	12	2000
Mung bean noodles, glass or cellophane noodles, boiled	20	Longkow Company, Taipei, Taiwan	Regional or Traditional Foods	Taiwan		50	7	Lin, M.-H.A., et al., Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. World Journal of Gastroenterology, 2010. 16(39): p. 4973-9.	Normal	2h	10	2010
Nasi Lemak	66	Old Chang Kee (S) Private Limited	Regional or Traditional Foods	Singapore		50	23	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	12	2015
Noodles, sau tao chicken-flavored Sichuan spicy noodles (wheat flour), boiled 3 min	65		Regional or Traditional Foods	China		50	23	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Noodles, doll fried noodles (wheat flour and tapioca starch), boiled 3 min	88		Regional or Traditional Foods	China		50	31	Lok, K.Y., et al., Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. British Journal of Nutrition, 2010. 103(4): p. 556-60.	Normal	2h	10	2010
Noodles, potato, served with meat, NS	17		Regional or Traditional Foods	China		50	6	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Pandan Waffle (waffle batter prepared with pandan leaves, coconut milk, eggs, and oil)	46	Dilys Creation, Singapore	Regional or Traditional Foods	Singapore		50	16	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	11	2015
Pill potato and yam powder	35		Regional or Traditional Foods	China		50	12	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
"Pineapple" bun, instant	65	Hoixe Cake Shop, H.K.	Regional or Traditional Foods	China		50	23	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Pink Rice Cake (teochew rice cake or Png Kueh), steamed rice pastry stuffed with pan-fried glutinous rice	97	Dilys Creation, Singapore	Regional or Traditional Foods	Singapore		50	34	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	11	2015
Plain steamed vermicelli roll, instant	90		Regional or Traditional Foods	China		50	32	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Potato noodles with meat	17		Regional or Traditional Foods	China		50	6	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Red bean dessert, instant, Nissin Brand	75	Nissin Foods Co., LTD., China	Regional or Traditional Foods	China		50	26	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Rice gruel with dried algae	81	Satou Co Ltd., Japan	Regional or Traditional Foods	Japan		50	28	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
Roasted rice ball	77	Satou Co Ltd., Japan	Regional or Traditional Foods	Japan		50	27	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
Salted meat rice dumpling, instant	69	Ocean Empire International Ltd., H.K.	Regional or Traditional Foods	China		50	24	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Salted meat rice dumpling, instant	81	Ocean Empire International Ltd., H.K.	Regional or Traditional Foods	China		25	28	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Soba noodles, instant, reheated in hot water, served with soup	46		Regional or Traditional Foods	Japan		50	16	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
Spring roll, instant	50		Regional or Traditional Foods	China		25	18	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Stuffed bun, with shallots and meat, steamed	39		Regional or Traditional Foods	China		50	14	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Sushi, brown rice, vegetable and tofu	45		Regional or Traditional Foods	Australia		50	16	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2010
Sushi, salmon	48	I Love Sushi', Sydney, Australia	Regional or Traditional Foods	Australia		25	17	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Steamed glutinous rice roll, instant	89		Regional or Traditional Foods	China		50	31	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Sticky rice wrapped in lotus leaf, instant	83	Maxim's MX, H.K.	Regional or Traditional Foods	China		50	29	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Sweet milky bun, instant	67		Regional or Traditional Foods	China		50	23	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Sweet milky bun, frozen, steamed, (AMOY Brand	72	Amoy Food Ltd., H.K.	Regional or Traditional Foods	China		50	25	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Taro (Colocasia esculenta L. Schott), skin peeled, cut into 5 cm cubes, steamed by rice cooker	49		Regional or Traditional Foods	Taiwan		50	17	Lin, M.-H.A., et al., Glycemic index, glycemic load and insulinemic index of Chinese starchy foods. World Journal of Gastroenterology, 2010. 16(39): p. 4973-9.	Normal	2h	10	2010
Tuna Fish Bun, instant	46	Maxim's MX, H.K.	Regional or Traditional Foods	China		50	16	Chen, Y.-J., et al., Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 2010. 16(12): p. 1512-7.	Normal	2h	15	2010
Udon noodles, instant, with sauce and fried bean curd	48	Nishin Shokuhin, Japan	Regional or Traditional Foods	Japan		50	17	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
White rice (Satou Co. Ltd, Japan), dried sea algae and milk (Snow Brand, Japan), eaten together	48		Regional or Traditional Foods	Japan		50	17	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	203
White rice (Satou Co. Ltd, Japan), dried sea algae and milk (Snow Brand, Japan), milk eaten before rice	56		Regional or Traditional Foods	Japan		50	20	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	203
White rice (Satou Co. Ltd, Japan), dried sea algae and milk (Snow Brand, Japan), milk eaten after rice	55		Regional or Traditional Foods	Japan		50	19	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
White rice (Satou Co. Ltd, Japan) with fermented soybean (natto)	56		Regional or Traditional Foods	Japan		50	20	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
White rice (Satou Co. Ltd with instant miso soup (soybean paste soup)	61		Regional or Traditional Foods	Japan		50	21	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
White rice (Satou Co. Ltd, Japan) with low-fat milk (Kemrakuren, Japan)	69		Regional or Traditional Foods	Japan		50	24	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
White rice (Satou Co. Ltd, Japan) and non-sugar yoghurt (Meiji Dairy, Japan), yoghurt eaten before rice	59		Regional or Traditional Foods	Japan		50	21	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
White rice (Satou Co. Ltd, Japan) and non-sugar yoghurt (Meiji Dairy, Japan), yoghurt eaten after rice	58		Regional or Traditional Foods	Japan		50	20	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
White rice (Satou Co. Ltd, Japan) with pickled vinegar and pickled cucumber, pickled foods eaten before rice	60		Regional or Traditional Foods	Japan		50	21	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
White rice (Satou Co. Ltd, Japan) with pickled vinegar and pickled cucumber, consumed together	61		Regional or Traditional Foods	Japan		50	21	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	11	2003
White rice (Satou Co. Ltd, Japan) with roasted ground soybean (Mitake Food Ind. Japan)	56		Regional or Traditional Foods	Japan		50	20	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	9	2003
White rice (Satou Co. Ltd, Japan) with salted dried plum (umeboshi)	80		Regional or Traditional Foods	Japan		50	28	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	10	2003
WoTao, made from corn and wheat	65		Regional or Traditional Foods	China		50	23	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	10	2005
Yoghurt, Yitangping	21	Beijing Sanyuan Foods, Beijing, China	Regional or Traditional Foods	China		25	7	China National Research Institute of Food and Fermentation Industries GI Lab (Beijing, China), unpublished observations.	Normal	2h	11	2020
Youtiao (deep-fried breadstick)	55	Koufu Private Ltd, Singapore	Regional or Traditional Foods	Singapore		50	19	Sun, L., et al., Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia. British Journal of Nutrition, 2015. 113(5): p. 843-8.	Normal	2h	11	2015
Basmati rice pilau, with onion and curry powder	60		Regional or Traditional Foods	UK		50	21	George, R., A.L. Garcia, and C.A. Edwards, Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal. Journal of Human Nutrition and Dietetics: the official journal of the British Dietetic Association, 2015. 28(3): p. 283-91.	Normal	2h	11	2015
Bun	82		Regional or Traditional Foods	Malaysia		50	29	Robert, S.D., A.A.-S. Ismail, and W.I.W. Rosli, Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. European Journal of Nutrition, 2016. 55(7): p. 2275-80.	Normal	2h	10	2016
Bun with 10% fenugreek	51		Regional or Traditional Foods	Malaysia		50	18	Robert, S.D., A.A.-S. Ismail, and W.I.W. Rosli, Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. European Journal of Nutrition, 2016. 55(7): p. 2275-80.	Normal	2h	10	2016
Chapatti, frozen, heated in dry pan for 3 min until browned	50	Kawan Food Manufacturing, Malaysia	Regional or Traditional Foods	Malaysia		50	18	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Chapatti (made from Chapatti flour (Elephant Atta Medium Chapatti flour)	68	Rank Hovis Ltd., Manchester, UK	Regional or Traditional Foods	UK		50	24	George, R., A.L. Garcia, and C.A. Edwards, Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal. Journal of Human Nutrition and Dietetics: the official journal of the British Dietetic Association, 2015. 28(3): p. 283-91.	Normal	2h	10	2015
Chapatti	58		Regional or Traditional Foods	UK		50	20	Thondre, P.S. and C.J.K. Henry, Effect of a low molecular weight, high-purity beta-glucan on in vitro digestion and glycemic response. International Journal of Food Sciences and Nutrition, 2011. 62(7): p. 678-84.	Normal	2h	10	2011
Chapatti with 4% ß-glucan	55		Regional or Traditional Foods	UK		50	19	Thondre, P.S. and C.J.K. Henry, Effect of a low molecular weight, high-purity beta-glucan on in vitro digestion and glycemic response. International Journal of Food Sciences and Nutrition, 2011. 62(7): p. 678-84.	Normal	2h	10	2011
Chapatti with 8% ß-glucan	52		Regional or Traditional Foods	UK		50	18	Thondre, P.S. and C.J.K. Henry, Effect of a low molecular weight, high-purity beta-glucan on in vitro digestion and glycemic response. International Journal of Food Sciences and Nutrition, 2011. 62(7): p. 678-84.	Normal	2h	10	2011
Chapati, flatbread	63		Regional or Traditional Foods	Malaysia		50	22	Robert, S.D., A.A.-S. Ismail, and W.I.W. Rosli, Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. European Journal of Nutrition, 2016. 55(7): p. 2275-80.	Normal	2h	10	2016
Chapati, flatbread with 10% fenugreek	43		Regional or Traditional Foods	Malaysia		50	15	Robert, S.D., A.A.-S. Ismail, and W.I.W. Rosli, Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. European Journal of Nutrition, 2016. 55(7): p. 2275-80.	Normal	2h	10	2016
Naan bread, heated in microwave for 25 sec	71	True Foods Pty Ltd, VIC, Australia	Regional or Traditional Foods	Australia		50	25	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2013
Paratha, frozen, heated in dry pan for 1.5 min until browned	53	Kawan Food Manufacturing, Malaysia	Regional or Traditional Foods	Malaysia		50	19	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2019
Pilaf porridge, whole grain (minimally processed whole grains: oats, long grain brown rice, rye, hard red winter wheat, triticale, buckwheat, barley, sesame seeds), cooked for 30 min	59		Regional or Traditional Foods	India		50	21	RamyaBai, M., et al., Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods. Journal of Food Science, 2019. 84(12): p. 3373-3382.	Normal	2h	15	2019
Rice dosa	76		Regional or Traditional Foods	India		50	27	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Rice idli (commercially available dry mix)	85		Regional or Traditional Foods	India		50	30	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Finger millet, decorticated, with lower degree of polish, in the form of upma (savory meal and traditional Indian breakfast choice)	85		Regional or Traditional Foods	India		50	30	Shobana, S., et al., Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products. Asia Pacific Journal of Clinical Nutrition, 2018. 27(1): p. 84-91.	Normal	2h	16	2018
Finger millet flakes in the form of upma	82		Regional or Traditional Foods	India		50	29	Shobana, S., et al., Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products. Asia Pacific Journal of Clinical Nutrition, 2018. 27(1): p. 84-91.	Normal	2h	16	2018
Finger millet vermicelli in the form of upma	66		Regional or Traditional Foods	India		50	23	Shobana, S., et al., Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products. Asia Pacific Journal of Clinical Nutrition, 2018. 27(1): p. 84-91.	Normal	2h	16	2018
Upma	71		Regional or Traditional Foods	India		50	25	Tan, W.S.K., et al., The glycaemic index and insulinaemic index of commercially available breakfast and snack foods in an Asian population. British Journal of Nutrition, 2018. 119(10): p. 1151-1156.	Normal	2h	19	2018
Angel food cake (Loblaw's, Toronto, Canada) #	67		Bakery Products	Canada		30	20	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Banana cake, made with sugar #	47		Bakery Products	Australia		30	14	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Banana cake, made without sugar #	55		Bakery Products	Australia		30	17	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Carrot cake, prepared with wheat flour and coconut flour #	39		Bakery Products	Philippines		30	12	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Cake, NS, sugar-to-flour ratio: 2.25 (Bakery School, Herk-de-Stad) #	51		Bakery Products	Belgium		30	15	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Pound cake (Sara Lee Canada, Bramalea, Canada) #	55		Bakery Products	Canada		30	17	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Sponge cake, plain #	46		Bakery Products	Canada		30	14	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Croissant (Food City, Toronto, Canada) #	68		Bakery Products	Canada		30	20	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
Apple muffin, made with rolled oats and sugar #	44		Bakery Products	Australia		30	13	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Apple muffin, made rolled oats and without sugar #	48		Bakery Products	Australia		30	14	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Blueberry muffin (Culinar Inc., Canada) #	60		Bakery Products	Canada		30	18	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Bran muffin (Culinar Inc., Grandma Martin's Muffins, Aurora, Canada) #	60		Bakery Products	Canada		30	18	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	14	1984-1992
Carrot muffin (Culinar Inc., Canada) #	62		Bakery Products	Canada		30	19	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Corn muffin, low-amylose (0-7%, Waxy-Amioca) #	102		Bakery Products	USA		30	31	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	9	1987
Corn muffin, high-amylose (65-75% Amylomaize VII) #	49		Bakery Products	USA		30	15	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	9	1987
Oatmeal, muffin, made from mix (Quaker Oats Co. of Canada, Peterborough, Canada) #	70		Bakery Products	Canada		30	21	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Muffin, NS #	63		Bakery Products	Spain		30	19	Ferrer-Mairal, A., et al., In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients. European Journal of Nutrition, 2012. 51(8): p. 947-54.	Normal	2h	10	2009
Muffin, plain, made from wheat flour #	46		Bakery Products	Spain		30	14	Quílez, J., M. Bulló, and J. Salas-Salvadó, Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch. Journal of Food Science, 2007. 72(6): p. S407-11.	Normal	2h	14	2007
Muffin, reduced-fat, low-calorie, made from high-amylose corn starch and maltitol #	37		Bakery Products	Spain		30	11	Quílez, J., M. Bulló, and J. Salas-Salvadó, Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch. Journal of Food Science, 2007. 72(6): p. S407-11.	Normal	2h	14	2007
Pancakes, buckwheat, cooked in pan with 5 g oil on high heat for 4 min #	50		Bakery Products	South Korea		30	15	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	13	2018
Pancakes, prepared with wheat flour and coconut flour #	51		Bakery Products	Philippines		30	15	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Pancakes, wheat, cooked in pan with 1 g oil on high heat for 4 min #	57		Bakery Products	South Korea		30	17	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	14	2018
Pancakes, homemade #	66		Bakery Products	Fiji		30	20	Lako, J., et al., The glycemic index (GI) and glycemic load (GL) of five commonly consumed foods of the South Pacific. Pacific Health Dialogue, 2004. 11(1): p. 47-54.	Normal	2h	8	2004
Pancakes, nutritional #	66		Bakery Products	China		30	20	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Sweet roll, made from Bengal gram flour, wheat flour, ghee, and cane sugar #	38		Bakery Products	India		30	11	Seema, R. and K. Charu, Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance. International Journal of Research in Ayurveda and Pharmacy, 2013. 4(5): p. 787-790.	IGT	2h	10	2013
Sweet roll, made from Bengal gram flour, wheat flour, ghee, and cane sugar #	65		Bakery Products	India		30	20	Seema, R. and K. Charu, Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance. International Journal of Research in Ayurveda and Pharmacy, 2013. 4(5): p. 787-790.	Normal	2h	10	2013
Sweet roll, made from Bengal gram flour, wheat flour, ghee, and honey #	38		Bakery Products	India		30	11	Seema, R. and K. Charu, Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance. International Journal of Research in Ayurveda and Pharmacy, 2013. 4(5): p. 787-790.	IGT	2h	10	2013
Sweet roll, made from Bengal gram flour, wheat flour, ghee, and honey #	45		Bakery Products	India		30	14	Seema, R. and K. Charu, Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance. International Journal of Research in Ayurveda and Pharmacy, 2013. 4(5): p. 787-790.	Normal	2h	10	2013
Sweet roll, made from Bengal gram flour, wheat flour, ghee, and jaggery #	38		Bakery Products	India		30	11	Seema, R. and K. Charu, Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance. International Journal of Research in Ayurveda and Pharmacy, 2013. 4(5): p. 787-790.	IGT	2h	10	2013
Sweet roll, made from Bengal gram flour, wheat flour, ghee, and jaggery #	62		Bakery Products	India		30	19	Seema, R. and K. Charu, Evaluation of honey incorporated food preparation on the basis of glycemic index and their advocacy in impaired glucose tolerance. International Journal of Research in Ayurveda and Pharmacy, 2013. 4(5): p. 787-790.	Normal	2h	10	2013
Banana bread, made with 100% whole wheat flour #	54		Bakery Products	Canada		30	16	Marinangeli, C.P.F., A.N. Kassis, and P.J.H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science, 2009. 74(9): p. S385-9.	Normal	2.5h	19	2009
Banana bread, made with 100% whole yellow pea flour (Best Cooking Pulses Inc, MB, Canada) #	36		Bakery Products	Canada		30	11	Marinangeli, C.P.F., A.N. Kassis, and P.J.H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science, 2009. 74(9): p. S385-9.	Normal	2.5h	19	2009
Cinnamon bread, prepared with wheat flour and coconut flour #	51		Bakery Products	Philippines		30	15	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Crumpet (Dempster's Corporate Foods Ltd., Etobicoke, Canada) #	70		Bakery Products	Canada		30	21	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
Doughnut, wheat dough, deep-fried #	75		Bakery Products	China		30	23	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Doughnut, cake type (Loblaw's, Canada) #	77		Bakery Products	Canada		30	23	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Flan cake (Weston's Bakery, Toronto, Canada) #	66		Bakery Products	Canada		30	20	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Lamingtons, sponge dipped in chocolate and coconut (Farmland, Grocery Holdings, Australia) #	87		Bakery Products	Australia		30	26	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pan de sal (sweet bread roll), containing wheat flour and coconut flour #	68		Bakery Products	Philippines		30	20	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Pastry #	59		Bakery Products	Canada		30	18	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Waffles, Aunt Jemima (Quaker Oats Co. of Canada) #	77		Bakery Products	Canada		30	23	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Beer, Toohey's New (Tooheys Pty Limited, Australia) #	66		Beverages	Australia		25	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2003
Coca-Cola® (Coca Cola, Atlanta, GA, USA) #	63		Beverages	USA		25	16	Liu, S. and J.E. Manson, Dietary carbohydrates, physical inactivity, obesity, and the 'metabolic syndrome' as predictors of coronary heart disease. Curr Opin Lipidol, 2001. 12(4): p. 395-404.	Normal	2h	10	2000
Coca-Cola® (Coca Cola, Atlanta, GA, USA) #	77		Beverages	USA		25	19	Solomi, L., G.A. Rees, and K.M. Redfern, The acute effects of the non-nutritive sweeteners aspartame and acesulfame-K in UK diet cola on glycaemic response. International Journal of Food Sciences and Nutrition, 2019. 70(7): p. 894-900.	Normal	2h	10	2019
Cola, sucrose-sweetened, Pepsi® (Pepsi; Hartwell Ltd., Finland) #	90		Beverages	Finland		25	23	Hatonen, K.A., et al., Coffee does not modify postprandial glycaemic and insulinaemic responses induced by carbohydrates. European Journal of Nutrition, 2012. 51(7): p. 801-6.	Normal	2h	11	2012
Fanta®, orange soft drink (Coca Cola Amatil, Australia) #	68		Beverages	Australia		25	17	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Lucozade®, original (sparkling glucose drink) (Glaxo Wellcome Ltd., Uxbridge, Middlesex, UK) #	95		Beverages	UK		25	24	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Fruit punch #	67		Beverages	USA		25	17	Liu, S. and J.E. Manson, Dietary carbohydrates, physical inactivity, obesity, and the 'metabolic syndrome' as predictors of coronary heart disease. Curr Opin Lipidol, 2001. 12(4): p. 395-404.	Normal	2h	10	2000
Cordial, orange, reconstituted (Berri Ltd, Berri, Australia) #	66		Beverages	Australia		25	17	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Bilberry (Vaccinium myrtillus) drink, ProVita®, fermented with Lactobacillus plantarum 299v, containing 10% bilberry and 5% oatmeal (Skanemejerier, Malmo, Sweden) #	67		Beverages	Sweden		25	17	Granfeldt, Y.E. and I.M. Bjorck, A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults. Nutrition Journal, 2011. 10: p. 57.	Normal	2h	9	2010
Bilberry (Vaccinium myrtillus) drink, ProVita®, fermented with Lactobacillus plantarum 299v, containing 10% bilberry and 5% oatmeal (Skanemejerier, Malmo, Sweden) #	67		Beverages	Sweden		25	17	Granfeldt, Y.E. and I.M. Bjorck, A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults. Nutrition Journal, 2011. 10: p. 57.	Normal	2h	11	2010
Bilberry (Vaccinium myrtillus) drink, ProVita®, fermented with Lactobacillus plantarum 299v, containing 10% bilberry and 5% oatmeal, with added frozen, thawed and homogenized bilberries #	56		Beverages	Sweden		25	14	Granfeldt, Y.E. and I.M. Bjorck, A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults. Nutrition Journal, 2011. 10: p. 57.	Normal	2h	11	2010
Oatmeal drink, ProVita®, fermented with Lactobacillus plantarum 299v, with added glucose, sucrose and fructose (Skanemejerier, Malmo, Sweden) #	67		Beverages	Sweden		25	17	Granfeldt, Y.E. and I.M. Bjorck, A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults. Nutrition Journal, 2011. 10: p. 57.	Normal	2h	11	2010
Rosehip (Rosa canina) drink, ProVita®, fermented with Lactobacillus plantarum 299v, containing 10% rosehip and 5% oatmeal #	62		Beverages	Sweden		25	16	Granfeldt, Y.E. and I.M. Bjorck, A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults. Nutrition Journal, 2011. 10: p. 57.	Normal	2h	9	2010
Chocolate Daydream™ shake, sucralose (Revival Soy®, Physicians Pharmaceuticals, Inc, USA) (70 g powder + 500 mL water) #	25		Beverages	USA		25	6	Blair, R.M., E.C. Henley, and A. Tabor, Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutrition Journal, 2006. 5: p. 35.	Normal	2h	10	2004
Soy beverage (Grupo Leche Pascual, Aranda de Duero, Spain)8 #	17		Beverages	Spain		25	4	Serrano, J.C., et al., Characterization of the post-prandial insulinemic response and low glycaemic index of a soy beverage. PloS one, 2017. 12(8): p. e0182762.	Normal	2h	27	2015
Allsport®, orange (PepsiCo Inc., Somers, NY, USA) #	53		Beverages	USA		25	13	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Cytomax®, orange (Cytosport, Concordia, CA, USA) #	62		Beverages	USA		25	16	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Gatorade®, orange flavor, US formula (Gatorade, Chicago, IL, USA) #	89		Beverages	USA		25	22	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
GatorLode®, orange flavor (Gatorade, Chicago, IL, USA) #	100		Beverages	USA		25	25	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Poweraid®, orange (Coca-Cola Company, Atlanta, GA, USA) #	65		Beverages	USA		25	16	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
XLR8®, orange flavor (Softpac Industries Inc., Plymouth, MN, USA) #	68		Beverages	USA		25	17	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Bagel, white #	61		Breads	USA		15	9	Parcell, A.C., et al., Glycemic and insulinemic responses to protein supplements. Journal of the American Dietetic Association, 2004. 104(12): p. 1800-1804.	Normal	2h9	12	2004
Bagel, white, frozen (Lender's Bakery, Montreal, Canada) #	73		Breads	Canada		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
Bagel #	77		Breads	South Korea		15	12	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Baguette, white, plain, industrially produced #	95		Breads	France		15	14	Bornet, F.R., et al., Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. The American Journal of Clinical Nutrition, 1987. 45(3): p. 588-595.	Type 2	3h	3	1987
Classic French baguette (prepared with wheat flour, ascorbic acid, water, salt & 50 g yeast) #	83		Breads	France		15	12	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Type 2	3h	8	2005
Classic French baguette (prepared with wheat flour, ascorbic acid, water, salt & 50 g yeast) #	75		Breads	France		15	11	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Type 2	3h	8	2005
Classic French baguette (prepared with wheat flour, ascorbic acid, water, salt & 50 g yeast) #	78		Breads	France		15	12	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Normal	3h	9	2005
French baguette, traditional (prepared with wheat flour, water, salt and 20 g yeast) #	57		Breads	France		15	9	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Normal	3h	9	2005
French baguette, traditional (prepared with wheat flour, water, salt and 20 g yeast) #	69		Breads	France		15	10	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Type 2	3h	8	2005
French baguette, traditional (prepared with wheat flour, water, salt and 20 g yeast) #	70		Breads	France		15	11	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Type 2	3h	8	2005
French bread loaf, fermented with leaven #	80		Breads	France		15	12	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Normal	3h	9	2005
French bread loaf, fermented with yeast #	81		Breads	France		15	12	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Normal	3h	9	2005
Barley flour bread, 100% barley flour #	68		Breads	Canada		15	10	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	6	1988
Barley flour bread, made from 50% wheat flour and 50% coarse sieved barley flour (containing 4.2% total 1-3, 1-4 ß-glucan of which 2.8% soluble) #	74		Breads	Italy		15	11	Cavallero, A., et al., High (1?3,1?4)-?-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response. Journal of Cereal Science, 2002. 36(1): p. 59-66.	Normal	2h	8	2001
Barley flour bread, made from 80% wheat flour and 20% water-extracted barley flour (containing 6.3% total 1-3, 1-4 ß-glucan of which 5.7% soluble) #	70		Breads	Italy		15	11	Cavallero, A., et al., High (1?3,1?4)-?-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response. Journal of Cereal Science, 2002. 36(1): p. 59-66.	Normal	2h	7	2001
Barley flour bread, whole-grain, made from 50% barley flour and 50% wheat flour (containing 2.4% total 1-3, 1-4 ß-glucan of which 2.0% soluble) #	85		Breads	Italy		15	13	Cavallero, A., et al., High (1?3,1?4)-?-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response. Journal of Cereal Science, 2002. 36(1): p. 59-66.	Normal	2h	8	2001
Barley bread, 70% high-amylose barley flour and 30% white wheat flour, baked 20 h at low temperature of 120oC10 #	50		Breads	Sweden		15	8	Akerberg, A., H. Liljeberg, and I. Bjorck, Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices. Journal of Cereal Science, 1998. 28(1): p. 71-80.	Normal	1.6h	9	1997
Barley bread, 70% high-amylose barley flour & 30% white wheat flour, conventionally baked for 45 min at 200°C #	71		Breads	Sweden		15	11	Akerberg, A., H. Liljeberg, and I. Bjorck, Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices. Journal of Cereal Science, 1998. 28(1): p. 71-80.	Normal	1.6h	9	1997
Barley bread, whole-wheat #	75		Breads	Canada		15	11	Najjar, A.M., et al., The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. British Journal of Nutrition, 2009. 101(3): p. 391-398.	Obese	3h6	10	2007
Sunflower and barley bread (Riga bakeries, Sydney, Australia) #	57		Breads	Australia		15	9	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Coarse barley kernel bread, 80% scalded intact kernels and 20% white wheat flour #	34		Breads	Sweden		15	5	Liljeberg, H., Y. Granfeldt, and I. Björck, Metabolic responses to starch in bread containing intact kernels versus milled flour. European Jounral of Clinical Nutrition, 1992. 46(8): p. 561-75.	Normal	2h	10	1991
Coarse barley kernel bread, 80% intact kernels and 20% white wheat flour #	41		Breads	Sweden		15	6	Liljeberg, H., Y. Granfeldt, and I. Björck, Metabolic responses to starch in bread containing intact kernels versus milled flour. European Jounral of Clinical Nutrition, 1992. 46(8): p. 561-75.	Normal	2h	10	1991
Coarse barley kernel bread, 75% barley kernels and 25% barley flour #	28		Breads	Canada		15	4	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	5	1988
Barley kernel bread, 50% barley kernels and 50% barley flour #	44		Breads	Canada		15	7	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	5	1988
Barley kernel bread, 50% kibbled barley and 50% wheat flour #	49		Breads	Australia		15	7	Brown, D., D. Tomlinson, and J. Brand-Miller, The development of low glycaemic index breads. Proceedings of the Nutrition Society, 1992. 17: p. 62.	Normal	2h	8	1992
Wholemeal barley bread, flat, thin, soft (50% regular barley flour, 50% high-fiber barley flour) #	50		Breads	Sweden		15	8	Liljeberg, H.G.M., Y.E. Granfeldt, and I.M.E. Bjorck, Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. The Journal of Nutrition, 1996. 126(2): p. 458-66.	Normal	2h	9	1995
Wholemeal barley bread, flat, thin, soft (20% regular barley flour, 80% high-fiber barley flour) #	43		Breads	Sweden		15	6	Liljeberg, H.G.M., Y.E. Granfeldt, and I.M.E. Bjorck, Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. The Journal of Nutrition, 1996. 126(2): p. 458-66.	Normal	2h	9	1995
Wholemeal barley bread, 80% wholemeal barley flour and 20% white wheat flour #	67		Breads	Sweden		15	10	Liljeberg, H., Y. Granfeldt, and I. Björck, Metabolic responses to starch in bread containing intact kernels versus milled flour. European Jounral of Clinical Nutrition, 1992. 46(8): p. 561-75.	Normal	2h	10	1991
Wholemeal barley flour bread, 80% wholemeal barley flour and 20% white wheat flour with sourdough (lactic acid) #	54		Breads	Sweden		15	8	Liljeberg, H.G.M., C.H. Lönner, and I.M.E. Björck, Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. The Journal of Nutrition, 1995. 125(6): p. 1503-1511.	Normal	2h9	11	1994
Wholemeal barley flour bread, 80% wholemeal barley flour and 20% white wheat flour with lactic acid #	67		Breads	Sweden		15	10	Liljeberg, H.G.M., C.H. Lönner, and I.M.E. Björck, Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. The Journal of Nutrition, 1995. 125(6): p. 1503-1511.	Normal	2h9	11	1994
Wholemeal barley flour bread, 80% wholemeal barley flour and 20% white wheat flour with calcium lactate #	60		Breads	Sweden		15	9	Liljeberg, H.G.M., C.H. Lönner, and I.M.E. Björck, Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. The Journal of Nutrition, 1995. 125(6): p. 1503-1511.	Normal	2h9	11	1994
Wholemeal barley flour bread, 80% wholemeal barley flour and 20% white wheat flour with sodium propionate #	66		Breads	Sweden		15	10	Liljeberg, H.G.M., C.H. Lönner, and I.M.E. Björck, Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. The Journal of Nutrition, 1995. 125(6): p. 1503-1511.	Normal	2h9	11	1994
Wholemeal barley flour bread, 80% wholemeal barley flour and 20% white wheat flour with higher dose sodium propionate #	58		Breads	Sweden		15	9	Liljeberg, H.G.M., C.H. Lönner, and I.M.E. Björck, Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. The Journal of Nutrition, 1995. 125(6): p. 1503-1511.	Normal	2h9	11	1994
Barley tortilla, made with straight-grade barley flour (low ß-glucan/low insoluble dietary fiber) and water, frozen and reheated #	52		Breads	Canada		15	8	Ames, N., et al., A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers. British Journal of Nutrition, 2015. 113(9): p. 1373-83.	Normal	3h	12	2010
Barley tortilla, made with wholegrain barley flour (medium ß-glucan/low insoluble dietary fiber) and water, frozen and reheated #	57		Breads	Canada		15	9	Ames, N., et al., A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers. British Journal of Nutrition, 2015. 113(9): p. 1373-83.	Normal	3h	12	2010
Barley tortilla, made with bran flour (high ß-glucan/low insoluble dietary fiber) and water, frozen and reheated #	23		Breads	Canada		15	3	Ames, N., et al., A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers. British Journal of Nutrition, 2015. 113(9): p. 1373-83.	Normal	3h	12	2010
Barley tortilla, made with bran flour (medium ß-glucan/high insoluble dietary fiber) and water, frozen and reheated #	41		Breads	Canada		15	6	Ames, N., et al., A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers. British Journal of Nutrition, 2015. 113(9): p. 1373-83.	Normal	3h	12	2010
Barley tortilla, made with high-amylose dusted flour fractions (medium ß-glucan/low insoluble dietary fiber) and water, frozen and reheated #	39		Breads	Canada		15	6	Ames, N., et al., A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers. British Journal of Nutrition, 2015. 113(9): p. 1373-83.	Normal	3h	12	2010
Buckwheat bread, 50% dehusked buckwheat groats and 50% white wheat flour #	47		Breads	Sweden		15	7	Skrabanja, V., et al., Nutritional Properties of Starch in Buckwheat Products:? Studies in Vitro and in Vivo. Journal of Agricultural and Food Chemistry, 2001. 49(1): p. 490-496.	Normal	3h14	10	2001
Buckwheat bread #	67		Breads	China		15	10	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Chapatti, unleavened flatbread, made from whole-wheat flour #	54		Breads	UK		15	8	Thondre, P.S. and C.J.K. Henry, High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research, 2009. 29(7): p. 480-6.	Normal	2h	8	2009
Chapatti, unleavened flatbread, made from whole-wheat flour and Barley Balance (Polycell Technologies, MN, USA) containing 2 g high-molecular-weight barley ß-glucan #	54		Breads	UK		15	8	Thondre, P.S. and C.J.K. Henry, High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research, 2009. 29(7): p. 480-6.	Normal	2h	8	2009
Chapatti, unleavened flatbread, made from whole-wheat flour and Barley Balance (Polycell Technologies, MN, USA) containing 4 g high-molecular-weight barley ß-glucan #	31		Breads	UK		15	5	Thondre, P.S. and C.J.K. Henry, High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research, 2009. 29(7): p. 480-6.	Normal	2h	8	2009
Chapatti, unleavened flatbread, made from whole-wheat flour and Barley Balance (Polycell Technologies, MN, USA) containing 6 g high-molecular-weight barley ß-glucan #	45		Breads	UK		15	7	Thondre, P.S. and C.J.K. Henry, High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research, 2009. 29(7): p. 480-6.	Normal	2h	8	2009
Chapatti, unleavened flatbread, made from whole-wheat flour and Barley Balance (Polycell Technologies, MN, USA) containing 8 g high-molecular-weight barley ß-glucan #	29		Breads	UK		15	4	Thondre, P.S. and C.J.K. Henry, High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research, 2009. 29(7): p. 480-6.	Normal	2h	8	2009
Chickpea flour bread, made from Amethyst-type desi chickpeas (JK International Pty Ltd, Rocklea, Australia) #	55		Breads	Australia		15	8	Johnson, S.K., S.J. Thomas, and R.S. Hall, Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. European Journal of Clinical Nutrition, 2005. 59(2): p. 169-176.	Normal	2h	11	2004
Chickpea flour bread, made from extruded chickpea flour #	68		Breads	Australia		15	10	Johnson, S.K., S.J. Thomas, and R.S. Hall, Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. European Journal of Clinical Nutrition, 2005. 59(2): p. 169-176.	Normal	2h	11	2004
English muffin (Home Oven, Corporate Foods Ltd, Etobicoke, Canada) #	61		Breads	Canada		15	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Fruit loaf, Continental, wheat bread with dried fruit #	47		Breads	Australia		15	7	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Gluten-free buckwheat bread, made with buckwheat meal & rice flour (Naturis Organic Bread, NSW, Australia) #	72		Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	8	2006
Gluten-free bread, made from 100% anthocyanin-rich Riceberry rice flour #	69		Breads	Thailand		15	10	Chusak, C., et al., Postprandial glycemia, insulinemia, and antioxidant status in healthy subjects after ingestion of bread made from anthocyanin-rich riceberry rice. Nutrients, 2020. 12(3): p. 782.	Normal	3h	16	2020
Gluten-free bread, made from 100% Hom Mali 105 rice flour #	131		Breads	Thailand		15	20	Chusak, C., et al., Postprandial glycemia, insulinemia, and antioxidant status in healthy subjects after ingestion of bread made from anthocyanin-rich riceberry rice. Nutrients, 2020. 12(3): p. 782.	Normal	3h	16	2020
Gluten-free white bread, unsliced (gluten-free wheat starch) #	72		Breads	UK		15	11	Packer, S.C., A. Dornhorst, and G.S. Frost, The glycaemic index of a range of gluten?free foods. Diabetic Medicine, 2000. 17(9): p. 657-660.	Type 2	3h	8	2000
Gluten-free white bread, sliced (gluten-free wheat starch) #	81		Breads	UK		15	12	Packer, S.C., A. Dornhorst, and G.S. Frost, The glycaemic index of a range of gluten?free foods. Diabetic Medicine, 2000. 17(9): p. 657-660.	Type 2	3h	8	2000
Gluten-free fiber-enriched, unsliced (gluten-free wheat starch, soya bran) #	70		Breads	UK		15	11	Packer, S.C., A. Dornhorst, and G.S. Frost, The glycaemic index of a range of gluten?free foods. Diabetic Medicine, 2000. 17(9): p. 657-660.	Type 2	3h	8	2000
Gluten-free fiber-enriched, sliced (gluten-free wheat starch, soya bran) #	77		Breads	UK		15	12	Packer, S.C., A. Dornhorst, and G.S. Frost, The glycaemic index of a range of gluten?free foods. Diabetic Medicine, 2000. 17(9): p. 657-660.	Type 2	3h	8	2000
Gluten free bread (rice flour and potato starch) #	71		Breads	Brazil		15	11	Capriles, V.D. and J.A.G. Areas, Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. Food & Function, 2013. 4(1): p. 104-10.	Normal	2h	10	2011
Gluten-free bread with 12% inulin-type fructans (rice flour and potato starch) #	48		Breads	Brazil		15	7	Capriles, V.D. and J.A.G. Areas, Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. Food & Function, 2013. 4(1): p. 104-10.	Normal	2h	10	2011
Hamburger bun (Loblaw's, Toronto, Canada) #	62		Breads	Canada		15	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Kaiser rolls (Loblaw's, Canada) #	74		Breads	Canada		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
White bread roll, soft #	56		Breads	South Korea		15	8	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Oat bread #	32		Breads	Finland		15	5	Rokka, S., et al., The glycaemic and C-peptide responses of foods rich in dietary fibre from oat, buckwheat and lingonberry. International Journal of Food Sciences and Nutrition, 2013. 64(5): p. 528-34.	Normal	2h	8	2012
Oat bread, with added lingonberry fiber (Kiantama Ltd, Suomussalmi, Finland) #	47		Breads	Finland		15	7	Rokka, S., et al., The glycaemic and C-peptide responses of foods rich in dietary fibre from oat, buckwheat and lingonberry. International Journal of Food Sciences and Nutrition, 2013. 64(5): p. 528-34.	Normal	2h	6	2012
Oat and buckwheat bread #	58		Breads	Finland		15	9	Rokka, S., et al., The glycaemic and C-peptide responses of foods rich in dietary fibre from oat, buckwheat and lingonberry. International Journal of Food Sciences and Nutrition, 2013. 64(5): p. 528-34.	Normal	2h	8	2012
Coarse oat kernel bread, 80% intact oat kernels and 20% white wheat flour #	66		Breads	Sweden		15	10	Liljeberg, H., Y. Granfeldt, and I. Björck, Metabolic responses to starch in bread containing intact kernels versus milled flour. European Jounral of Clinical Nutrition, 1992. 46(8): p. 561-75.	Normal	2h	10	1991
Bread, long oat (50% wholemeal wheat, 20% rye, 10% oatmeal, 20% white wheat) #	68		Breads	New Zealand		15	10	Fredensborg, M.H., et al., Rising methods and leavening agents used in the production of bread do not impact the glycaemic index. Asia Pacific Journal of Clinical Nutrition, 2010. 19(2): p. 188-94.	Normal	2h	8	2010
50% oat bran and 50% wheat flour bread #	45		Breads	Australia		15	7	Brown, D., D. Tomlinson, and J. Brand-Miller, The development of low glycaemic index breads. Proceedings of the Nutrition Society, 1992. 17: p. 62.	Normal	2h	8	1992
45% oat bran and 50% wheat flour bread #	51		Breads	Sweden		15	8	Granfeldt, Y., et al., An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition, 1992. 46(9): p. 649-60.	Normal	1.5h	10	1991
Rice bread #	73		Breads	South Korea		15	11	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Roti, made from industrially-milled finger millet (Eucenea coracana) flour #	59		Breads	Sri Lanka		15	9	Jayasinghe, M.A., S. Ekanayake, and D.B. Nugegoda, Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour. The Ceylon Medical Journal, 2013. 58(4): p. 148-52.	Normal	2h	11	2013
Roti, made from stone-ground finger millet (Eucenea coracana) flour #	44		Breads	Sri Lanka		15	7	Jayasinghe, M.A., S. Ekanayake, and D.B. Nugegoda, Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour. The Ceylon Medical Journal, 2013. 58(4): p. 148-52.	Normal	2h	11	2013
Roti, made from Azam maize (Zea mays L.) flour #	69		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Babar maize (Zea mays L.) flour #	63		Breads	Pakistan		15	9	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from CHT1W maize (Zea mays L.) flour #	71		Breads	Pakistan		15	11	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from CHT3W maize (Zea mays L.) flour #	62		Breads	Pakistan		15	9	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from CZP132011 maize (Zea mays L.) flour #	64		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Iqbal maize (Zea mays L.) flour #	57		Breads	Pakistan		15	9	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Jalal maize (Zea mays L.) flour #	61		Breads	Pakistan		15	9	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Pahari maize (Zea mays L.) flour #	67		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Sarhad white maize (Zea mays L.) flour #	56		Breads	Pakistan		15	8	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from ZM309 (Zea mays L.) flour #	66		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Amin 2008 wheat (Triticum aesitivum L.) flour #	65		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Barsat 2010 wheat (Triticum aesitivum L.) flour #	65		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Bathoor wheat (Triticum aesitivum L.) flour #	67		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Fakhr-e-Sarhadwheat (Triticum aesitivum L.) flour #	67		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Faisalabad wheat (Triticum aesitivum L.) flour #	69		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Hashim wheat (Triticum aesitivum L.) flour #	63		Breads	Pakistan		15	9	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Insaf wheat (Triticum aesitivum L.) flour #	71		Breads	Pakistan		15	11	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from KPK 2015 wheat (Triticum aesitivum L.) flour #	64		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Millat wheat (Triticum aesitivum L.) flour #	65		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Pirsabaq 2004 wheat (Triticum aesitivum L.) flour #	66		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Pirsabaq 2005 wheat (Triticum aesitivum L.) flour #	70		Breads	Pakistan		15	11	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Pirsabaq 2008 wheat (Triticum aesitivum L.) flour #	65		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Pirsabaq 2013 wheat (Triticum aesitivum L.) flour #	69		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Pirsabaq 2015 wheat (Triticum aesitivum L.) flour #	65		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Saleem 2000 wheat (Triticum aesitivum L.) flour #	67		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Shahkar 2013 wheat (Triticum aesitivum L.) flour #	70		Breads	Pakistan		15	11	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti, made from Tatara 96 wheat (Triticum aesitivum L.) flour #	66		Breads	Pakistan		15	10	Aziz, M.S., et al., Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry, 2019. 43(8): p. e12943.	Normal	3h	5	2018
Roti/chapatti #	59		Breads	Fiji		15	9	Lako, J., et al., The glycemic index (GI) and glycemic load (GL) of five commonly consumed foods of the South Pacific. Pacific Health Dialogue, 2004. 11(1): p. 47-54.	Normal	2h	8	2004
Roti, made from 75% rice flour and 25% soy flour #	36		Breads	Sri Lanka		15	5	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Sadha roti (leavened wheat-based bread) #	65		Breads	Trinidad		15	10	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	8	2003
Rye kernel bread (Pumpernickel) #	41		Breads	Germany		15	6	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
Coarse rye kernel bread, 80% intact kernels and 20% white wheat flour #	41		Breads	Sweden		15	6	Liljeberg, H., Y. Granfeldt, and I. Björck, Metabolic responses to starch in bread containing intact kernels versus milled flour. European Jounral of Clinical Nutrition, 1992. 46(8): p. 561-75.	Normal	2h	10	1991
Wholegrain pumpernickel (Holtzheuser Brothers Ltd., Toronto, Canada) #	47		Breads	Canada		15	7	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Wholemeal rye bread (75% rye flour with 25% cracked rye grains) (Schilstad bread, Aarhus, Denmark) #	55		Breads	Denmark		15	8	Rasmussen, O., E. Winther, and K. Hermansen, Glycaemic responses to different types of bread in insulin-dependent diabetic subjects (IDDM): studies at constant insulinaemia. European Journal of Clinical Nutrition, 1991. 45(2): p. 97-103.	Type 1	3h	7	1990
Rye kernel bread, Pumpernickel (80% kernels, 20% flour) #	55		Breads	Canada		15	8	Jenkins, D.J., et al., Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. The American journal of clinical nutrition, 1986. 43(4): p. 516-20.	Type 1 & Type 2	3h	5 & 9	1985
Pumpernickel bread, Cocktail, sliced (Kasselar Food Products, Toronto, Canada) #	56		Breads	Canada		15	8	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	9	1985
Pumpernickel bread, Cocktail, sliced (Kasselar Food Products, Canada) #	62		Breads	Canada		15	9	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	6	1985
Pumpernickel bread #	57		Breads	Canada		15	9	Jenkins, D.J., et al., Low glycemic index carbohydrate foods in the management of hyperlipidemia. The American Journal of Clinical Nutrition, 1985. 42(4): p. 604-617.	Type 2	3h	13	1984
Pumpernickel Rye bread (Prunte Marken Pumpernickle, Northrine-Westphalia, Germany) #	58		Breads	Germany		15	9	Breen, C., et al., Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads. The Diabetes Educator, 2013. 39(3): p. 376-86.	Type 2	4.5h19	10	2013
Whole-kernel rye bread, 60% whole rye kernels and 40% rye flour20 #	58		Breads	Finland		15	9	Juntunen, K.S., et al., Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects. The American Journal of Clinical Nutriiton, 2002. 75(2): p. 254-62.	Normal	3h6	20	2000
Bread, rye, made from whole grain rye flour (Lantma?nnen R&D, Ja?rna, Sweden) with lactic acid (88-92% extra purity, Riedel-de Hae?n, Morris Township, NJ, USA), frozen and thawed #	45		Breads	Sweden		15	7	Rosen, L.A., E.M. Ostman, and I.M. Bjorck, Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products. Nutrition Journal, 2011. 10: p. 7.	Normal	4.5h	10	2007
Bread, rye, made from 75% whole grain rye flour (Lantma?nnen R&D, Ja?rna, Sweden) and 25% wheat flour, frozen and thawed #	50		Breads	Sweden		15	8	Rosen, L.A.H., et al., Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal, 2009. 8: p. 42.	Normal	3h	11	2005
Bread, rye, made from 75% whole grain rye flour (Lantma?nnen R&D, Ja?rna, Sweden), 25% wheat flour and lactic acid (88-92% extra purity, Riedel-de Hae?n, Morris Township, NJ, USA), frozen and thawed #	53		Breads	Sweden		15	8	Rosen, L.A.H., et al., Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal, 2009. 8: p. 42.	Normal	3h	11	2005
Bread, rye, made from whole grain rye flour (Lantma?nnen R&D, Ja?rna, Sweden), frozen and thawed #	56		Breads	Sweden		15	8	Rosen, L.A., E.M. Ostman, and I.M. Bjorck, Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products. Nutrition Journal, 2011. 10: p. 7.	Normal	4.5h	9	2007
Wholemeal rye bread #	42		Breads	Germany		15	6	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Wholemeal rye bread, made from milled flour #	63		Breads	Canada		15	9	Jenkins, D.J., et al., Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. The American journal of clinical nutrition, 1986. 43(4): p. 516-20.	Type 1 & Type 2	3h	5 & 9	1985
Wholemeal rye bread #	64		Breads	Canada		15	10	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	9	1985
Wholemeal rye bread #	67		Breads	Canada		15	10	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	6	1985
Wholemeal rye, Klosterbrot (Dimpflemeier Bakery Ltd., Canada) #	67		Breads	Canada		15	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Wholemeal rye bread, Volkornbrot (Dimpflemeier Bakery Ltd., Canada) #	57		Breads	Canada		15	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Wholemeal rye bread (75% rye flour with 25% cracked rye grains), with dried figs (Schilstad bread, Aarhus, Denmark) #	54		Breads	Denmark		15	8	Rasmussen, O., E. Winther, and K. Hermansen, Glycaemic responses to different types of bread in insulin-dependent diabetic subjects (IDDM): studies at constant insulinaemia. European Journal of Clinical Nutrition, 1991. 45(2): p. 97-103.	Type 1	3h	7	1990
Blackbread, Riga (Berzin's Specialty Bakery, Sydney, Australia) #	76		Breads	Australia		15	11	Brand, J.C., et al., The glycaemic and insulin indices of realistic meals and rye breads tested in healthy subjects. Diabetes, Nutrition & Metabolism, 1990. 3: p. 137-42.	Normal	2h	7	1989
Bread, rye and whole wheat flours, enriched with 2% oat ß-glucan #	27		Breads	Greece		15	4	Yanni, A.E., et al., Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread. European Journal of Nutrition, 2017. 56(4): p. 1445-1453.	Normal	2h	12	2015
Bread, rye, made from 75% endosperm rye flour (Lantma?nnen R&D, Ja?rna, Sweden) and 25% wheat flour, frozen and thawed #	45		Breads	Sweden		15	7	Rosen, L.A.H., et al., Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal, 2009. 8: p. 42.	Normal	3h	11	2005
Bread, rye, made from endosperm rye flour (Lantma?nnen R&D, Ja?rna, Sweden) with lactic acid (88-92% extra purity, Riedel-de Hae?n, Morris Township, NJ, USA), frozen and thawed #	45		Breads	Sweden		15	7	Rosen, L.A., E.M. Ostman, and I.M. Bjorck, Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products. Nutrition Journal, 2011. 10: p. 7.	Normal	4.5h	10	2007
Bread, rye made from endosperm rye flour (Lantma?nnen R&D, Ja?rna, Sweden), frozen and thawed #	55		Breads	Sweden		15	8	Rosen, L.A., E.M. Ostman, and I.M. Bjorck, Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products. Nutrition Journal, 2011. 10: p. 7.	Normal	4.5h	10	2007
Dark rye bread, Schinkenbrot, Riga, (Berzin's Specialty Bakery, Sydney, Australia) #	86		Breads	Australia		15	13	Brand, J.C., et al., The glycaemic and insulin indices of realistic meals and rye breads tested in healthy subjects. Diabetes, Nutrition & Metabolism, 1990. 3: p. 137-42.	Normal	2h	7	1989
Dark/Swiss rye, Bürgen™ (Tip Top Bakeries, Australia) #	55		Breads	Australia		15	8	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	9	2000
Dark/Swiss rye, Bürgen™ (Tip Top Bakeries, Australia) #	74		Breads	Australia		15	11	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Type 2	3h	14	2000
Light rye (Silverstein's Bakery, Toronto, Canada) #	69		Breads	Canada		15	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Linseed rye bread (Rudolph's Specialty Bakery Ltd., Toronto, Canada) #	55		Breads	Canada		15	8	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Rye bread, Roggenbrot, Vogel's (Stevns & Co, Sydney, NSW, Australia) #	59		Breads	Australia		15	9	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Rye bread (50% rye flour + 50% wheat flour) #	51		Breads	Turkey		15	8	Nehir El, S., Determination of glycemic index for some breads. Food chemistry, 1999. 67(1): p. 67-69.	Normal	2h	10	1998
Rye bread (80% rye flour + 20% oat ß-glucan concentrate) #	67		Breads	Finland		15	10	Juntunen, K.S., et al., Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects. The American Journal of Clinical Nutriiton, 2002. 75(2): p. 254-62.	Normal	3h6	20	2000
Rye bread, made from 65% wheat flour and 35% rye bran (Lantma?nnen R&D, Ja?rna, Sweden) #	62		Breads	Sweden		15	9	Rosen, L.A.H., et al., Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal, 2009. 8: p. 42.	Normal	3h	11	2005
Rye bread #	65		Breads	South Korea		15	10	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Sourdough rye bread #	59		Breads	Canada		15	9	Jenkins, D.J., et al., Low glycemic index carbohydrate foods in the management of hyperlipidemia. The American Journal of Clinical Nutrition, 1985. 42(4): p. 604-617.	Type 2	3h	13	1984
Wheat and rye bread (75% wheat flour + 10% rye flour + 15% wheat bran) #	40		Breads	Turkey		15	6	Nehir El, S., Determination of glycemic index for some breads. Food chemistry, 1999. 67(1): p. 67-69.	Normal	2h	10	1998
50% cracked wheat kernel #	59		Breads	Canada		15	9	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	6	1988
75% cracked wheat kernels #	49		Breads	Canada		15	7	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	6	1988
Coarse wheat kernel bread, 80% intact kernels and 20% white wheat flour #	52		Breads	Sweden		15	8	Liljeberg, H., Y. Granfeldt, and I. Björck, Metabolic responses to starch in bread containing intact kernels versus milled flour. European Jounral of Clinical Nutrition, 1992. 46(8): p. 561-75.	Normal	2h	10	1991
White bread #	63		Breads	Canada		15	9	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Normal	2h	9	2011
White bread #	64		Breads	Spain		15	10	Ferrer-Mairal, A., et al., In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients. European Journal of Nutrition, 2012. 51(8): p. 947-54.	Normal	2h	8	2009
White bread #	67		Breads	China		15	10	Lu, F., Y. Liu, and B. Li, Okara dietary fiber and hypoglycemic effect of okara foods. Bioactive Carbohydrates and Dietary Fibre, 2013. 2(2): p. 126-132.	Normal	2h	10	2013
White bread, refined #	68		Breads	India		15	10	Chhavi, A. and S. Sarita, Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response. Malaysian Journal of Nutrition, 2012. 18(1): p. 89-101.	Normal	2.5h	10	2012
White bread #	69		Breads	Thailand		15	10	Chusak, C., et al., Postprandial glycemia, insulinemia, and antioxidant status in healthy subjects after ingestion of bread made from anthocyanin-rich riceberry rice. Nutrients, 2020. 12(3): p. 782.	Normal	3h	16	2020
White bread #	69		Breads	Canada		15	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	10	1981
White bread #	70		Breads	Canada		15	11	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	High fast insulin	2h	12	2011
White bread #	70		Breads	USA		15	11	Crapo, P.A., et al., Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. The American Journal of Clinical Nutriiton, 1980. 33(8): p. 1723-8.	Type 2 & IGT	3h6	5 & 6	1980
White bread #	71		Breads	Canada		15	11	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Type 2	3h	10	2011
White bread (Dempster's Corporate Foods Ltd., Canada) #	72		Breads	Canada		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
White bread #	71		Breads	South Africa		15	11	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal young adult 17-18 y)	2h	7	1984
White bread #	71		Breads	South Korea		15	11	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
White bread #	72		Breads	Canada		15	11	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
White bread #	72		Breads	Italy		15	11	De Angelis, M., et al., Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. British Journal of Nutrition, 2007. 98(6): p. 1196-1205.	Normal	2h	15	2006
White bread #	76		Breads	Italy		15	11	Marangoni, F. and A. Poli, The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2008. 18(9): p. 602-5.	Normal	2h	15	2007
White bread, commercially-manufactured #	77		Breads	Sri Lanka		15	12	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 21-30.	Normal	2h	10	2009
White bread #	78		Breads	Israel		15	12	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	8	1988
White bread #	80		Breads	Sri Lanka		15	12	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 21-30.	Normal	2h	10	2009
White bread (Hovis Classic, British Bakeries Ltd, UK) #	87		Breads	UK		15	13	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
White bread, homemade #	89		Breads	UK		15	13	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
White bread #	89		Breads	Italy		15	13	Cavallero, A., et al., High (1?3,1?4)-?-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response. Journal of Cereal Science, 2002. 36(1): p. 59-66.	Normal	2h	8	2001
White bread #	93		Breads	Czech Republic		15	14	Fajkusova, Z., et al., Glycaemic index of selected foodstuffs in healthy persons. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2007. 151(2): p. 257-61.	Normal	2h	20	2007
White bread #	94		Breads	Nigeria		15	14	Okafor, E.N., et al., Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers. Journal of Dietary Supplements, 2017. 14(4): p. 446-452.	Normal	2h	250	2017
White bread with butter incorporated into dough #	59		Breads	Singapore		15	9	Lau, E., W. Zhou, and C.J. Henry, Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response. British Journal of Nutrition, 2016. 115(12): p. 2122-9.	Normal	3h6	15	2015
White bread with coconut oil incorporated into dough #	52		Breads	Singapore		15	8	Lau, E., W. Zhou, and C.J. Henry, Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response. British Journal of Nutrition, 2016. 115(12): p. 2122-9.	Normal	3h6	15	2015
White bread with grapeseed oil incorporated into dough #	59		Breads	Singapore		15	9	Lau, E., W. Zhou, and C.J. Henry, Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response. British Journal of Nutrition, 2016. 115(12): p. 2122-9.	Normal	3h6	15	2015
White bread with olive oil incorporated into dough #	55		Breads	Singapore		15	8	Lau, E., W. Zhou, and C.J. Henry, Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response. British Journal of Nutrition, 2016. 115(12): p. 2122-9.	Normal	3h6	15	2015
White bread, frozen and defrosted (British Bakeries Ltd, UK) #	75		Breads	UK		15	11	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
White bread, homemade, frozen and defrosted #	62		Breads	UK		15	9	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
Bread, made from 100% white wheat flour, frozen and thawed #	83		Breads	Italy		15	12	Finocchiaro, F., et al., Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. International Journal of Food Sciences and Nutrition, 2012. 63(1): p. 23-9.	Normal	2h	9	2011
White wheat bread, frozen, defrosted and toasted (British Bakeries Ltd, UK) #	64		Breads	UK		15	10	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
White bread, homemade, frozen, defrosted and toasted #	54		Breads	UK		15	8	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
Bread, made from wheat flour, steamed #	86		Breads	China		15	13	Lu, F., Y. Liu, and B. Li, Okara dietary fiber and hypoglycemic effect of okara foods. Bioactive Carbohydrates and Dietary Fibre, 2013. 2(2): p. 126-132.	Normal	2h	10	2013
Bread, made from mixed white wheat flour (50% Shi4185 and 50% Shixin733 flours), steamed for 20 min #	93		Breads	China		15	14	Su-Que, L., et al., Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects. Nutrition Journal, 2013. 12: p. 64.	Normal	2h	10	2012
White bread, fresh, toasted (British Bakeries Ltd, UK) #	63		Breads	UK		15	9	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
White bread, homemade, fresh, toasted #	66		Breads	UK		15	10	Burton, P. and H.J. Lightowler, The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition, 2008. 62(5): p. 594-599.	Normal	2h9	10	2006
White wheat flour bread, hard, toasted #	74		Breads	Italy		15	11	Giacco, R., et al., Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes. British Journal of Nutrition, 2001. 85(1): p. 33-40.	Type 2	3h	9	1999
Bread, made from wheat flour and 10% cassava flour #	93		Breads	Nigeria		15	14	Okafor, E.N., et al., Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers. Journal of Dietary Supplements, 2017. 14(4): p. 446-452.	Normal	2h	250	2017
Bread, made from wheat flour and 15% cassava flour #	91		Breads	Nigeria		15	14	Okafor, E.N., et al., Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers. Journal of Dietary Supplements, 2017. 14(4): p. 446-452.	Normal	2h	250	2017
Bread, made from wheat flour and 20% cassava flour #	92		Breads	Nigeria		15	14	Okafor, E.N., et al., Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers. Journal of Dietary Supplements, 2017. 14(4): p. 446-452.	Normal	2h	250	2017
White bread containing 7 g whole Salba #	63		Breads	Canada		15	9	Ho, H., et al., Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 2013. 67(7): p. 786-8.	Normal	2h9	13	2013
White bread containing 15 g whole Salba #	56		Breads	Canada		15	8	Ho, H., et al., Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 2013. 67(7): p. 786-8.	Normal	2h9	13	2013
White bread containing 24 g whole Salba #	54		Breads	Canada		15	8	Ho, H., et al., Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 2013. 67(7): p. 786-8.	Normal	2h9	13	2013
White bread containing 7 g ground Salba #	63		Breads	Canada		15	9	Ho, H., et al., Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 2013. 67(7): p. 786-8.	Normal	2h9	13	2013
White bread containing 15 g ground Salba #	59		Breads	Canada		15	9	Ho, H., et al., Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 2013. 67(7): p. 786-8.	Normal	2h9	13	2013
White bread containing 24 g ground Salba #	56		Breads	Canada		15	8	Ho, H., et al., Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 2013. 67(7): p. 786-8.	Normal	2h9	13	2013
Bread, made from 90% wheat flour and 10% jatoba?-do-cerrado (Hymenaea stigonocarpa Mart.) flour #	63		Breads	Brazil		15	9	Pereira Silva, C., et al., Identification and action of phenolic compounds of Jatoba-do-cerrado (Hymenaea stignocarpa Mart.) on alpha-amylase and alpha-glucosidase activities and flour effect on glycemic response and nutritional quality of breads. Food Research International, 2019. 116: p. 1076-1083.	Normal	2h	11	2018
Bread, made from 80% wheat flour and 20% jatoba?-do-cerrado (Hymenaea stigonocarpa Mart.) flour #	54		Breads	Brazil		15	8	Pereira Silva, C., et al., Identification and action of phenolic compounds of Jatoba-do-cerrado (Hymenaea stignocarpa Mart.) on alpha-amylase and alpha-glucosidase activities and flour effect on glycemic response and nutritional quality of breads. Food Research International, 2019. 116: p. 1076-1083.	Normal	2h	11	2018
Bread, made from 70% wheat flour and 30% jatoba?-do-cerrado (Hymenaea stigonocarpa Mart.) flour #	57		Breads	Brazil		15	9	Pereira Silva, C., et al., Identification and action of phenolic compounds of Jatoba-do-cerrado (Hymenaea stignocarpa Mart.) on alpha-amylase and alpha-glucosidase activities and flour effect on glycemic response and nutritional quality of breads. Food Research International, 2019. 116: p. 1076-1083.	Normal	2h	11	2018
Bread made from 30% finger millet (VL-146) flour and 70% refined wheat flour16 #	41		Breads	India		15	6	Chhavi, A. and S. Sarita, Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response. Malaysian Journal of Nutrition, 2012. 18(1): p. 89-101.	Normal	2.5h	10	2012
Bread made from 30% finger millet (PRM-601) flour and 70% refined wheat flour #	43		Breads	India		15	6	Chhavi, A. and S. Sarita, Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response. Malaysian Journal of Nutrition, 2012. 18(1): p. 89-101.	Normal	2.5h	10	2012
Bread made from 30% foxtail millet flour and 70% refined wheat flour #	50		Breads	India		15	8	Chhavi, A. and S. Sarita, Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response. Malaysian Journal of Nutrition, 2012. 18(1): p. 89-101.	Normal	2.5h	10	2012
White bread roll + 3 mg trestatin (pancreatic alpha-amylase inhibitor) #	48		Breads	Switzerland		15	7	Golay, A., et al., Effect of trestatin, an amylase inhibitor, incorporated into bread, on glycemic responses in normal and diabetic patients. The American Journal of Clinical Nutriiton, 1991. 53(1): p. 61-5.	Type 2	4h21	6	1990
White bread roll + 6 mg trestatin #	29		Breads	Switzerland		15	4	Golay, A., et al., Effect of trestatin, an amylase inhibitor, incorporated into bread, on glycemic responses in normal and diabetic patients. The American Journal of Clinical Nutriiton, 1991. 53(1): p. 61-5.	Type 2	4h21	6	1990
White bread roll + 3 mg trestatin (pancreatic alpha-amylase inhibitor) #	40		Breads	Switzerland		15	6	Golay, A., et al., Effect of trestatin, an amylase inhibitor, incorporated into bread, on glycemic responses in normal and diabetic patients. The American Journal of Clinical Nutriiton, 1991. 53(1): p. 61-5.	Normal	4h21	6	1990
White bread roll + 6 mg trestatin #	42		Breads	Switzerland		15	6	Golay, A., et al., Effect of trestatin, an amylase inhibitor, incorporated into bread, on glycemic responses in normal and diabetic patients. The American Journal of Clinical Nutriiton, 1991. 53(1): p. 61-5.	Normal	4h21	6	1990
White bread, enriched with 9 g lupin kernel fiber (viscous insoluble fiber) (Australasian Natural Ingredients Pty Ltd, Perth, Australia) #	75		Breads	Australia		15	11	Johnson, S.K., et al., Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast. Journal of the Science of Food and Agriculture, 2003. 83(13): p. 1366-1372.	Normal	2h	21	2002
Wonderwhite™, resistant starch-enriched bread (Buttercup Bakeries, Australia) #	80		Breads	Australia		15	12	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
White bread with added wheatgerm and fiber #	49		Breads	UK		15	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Bread, made with 50% wheat flour, 6% added resistant starch (ActiStar 11700, Cargill, France) and 3% dextrins (Nutriose FB076, Roquette, France) #	60		Breads	Spain		15	9	Ferrer-Mairal, A., et al., In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients. European Journal of Nutrition, 2012. 51(8): p. 947-54.	Normal	2h	8	2009
White, high-fiber (Dempster's Corporate Foods Ltd., Canada) #	68		Breads	Canada		15	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
White, high-fiber (Weston's Bakery, Toronto, Canada) #	70		Breads	Canada		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Bread, made from wheat flour and freeze-dried okara, a by-product of soy beans (Glycine max L.) #	49		Breads	China		15	7	Lu, F., Y. Liu, and B. Li, Okara dietary fiber and hypoglycemic effect of okara foods. Bioactive Carbohydrates and Dietary Fibre, 2013. 2(2): p. 126-132.	Normal	2h	10	2013
Bread, steamed, made from wheat flour and freeze-dried okara, a soy bean by-product (Glycine max L.) #	54		Breads	China		15	8	Lu, F., Y. Liu, and B. Li, Okara dietary fiber and hypoglycemic effect of okara foods. Bioactive Carbohydrates and Dietary Fibre, 2013. 2(2): p. 126-132.	Normal	2h	10	2013
Bread, white, enriched with fiber blend (70% inulin, 20% guar gum, 5% glucomannan and 5% wheat fiber) #	60		Breads	Italy		15	9	Marangoni, F. and A. Poli, The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2008. 18(9): p. 602-5.	Normal	2h	15	2007
Bread, made from wheat flour with 2.25 g oat ß-glucan incorporated into the test portion (5 g oat ß-glucan/100 g wheat flour), steamed #	53		Breads	China		15	8	Wang, L., et al., The effects of oat beta-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread. Journal of Texture Studies, 2017. 48(6): p. 562-570.	Normal	2h9	10	2016
White bread, enriched with 12 g Arabinoxylan fiber (soluble fiber), lightly toasted #	42		Breads	Australia		15	6	Lu, Z.X., et al., Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. The American Journal of Clinical Nutrition, 2000. 71(5): p. 1123-1128.	Normal	2h	14	1999
White bread, enriched with 6 g Arabinoxylan fiber (soluble fiber), lightly toasted #	57		Breads	Australia		15	9	Lu, Z.X., et al., Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. The American Journal of Clinical Nutrition, 2000. 71(5): p. 1123-1128.	Normal	2h	14	1999
White bread + 15 g psyllium fiber (Plantago psyllium) #	66		Breads	Mexico		15	10	Frati Munari, A.C., et al., Lowering glycemic index of food by acarbose and Plantago psyllium mucilage. Archives of Medical Research, 1998. 29(2): p. 137-141.	Normal	3h	10	1998
White bread + 15 g psyllium fiber (Plantago psyllium) #	42		Breads	Mexico		15	6	Frati Munari, A.C., et al., Lowering glycemic index of food by acarbose and Plantago psyllium mucilage. Archives of Medical Research, 1998. 29(2): p. 137-141.	Type 2	3h	12	1998
Bread, made with 40% ß-glucan-enriched barley flour (Priora hull-less, 11.2% ß-glucan, high amylose) and 60% white wheat flour, frozen and thawed #	57		Breads	Italy		15	9	Finocchiaro, F., et al., Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. International Journal of Food Sciences and Nutrition, 2012. 63(1): p. 23-9.	Normal	2h	9	2011
Bread, made with 40% ß-glucan-enriched barley waxy flour (CDC Alamo, hull-less and waxy, 15.6% ß-glucan, low amylose) and 60% white wheat flour, frozen and thawed #	70		Breads	Italy		15	11	Finocchiaro, F., et al., Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. International Journal of Food Sciences and Nutrition, 2012. 63(1): p. 23-9.	Normal	2h	9	2011
Bread, white, wheat, enriched with barley dietary fiber (Lyckeby Starkelsen, Kristianstad, Sweden) #	66		Breads	Sweden		15	10	Nilsson, A.C., et al., Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. The American Journal of Clinical Nutrition, 2008. 87(3): p. 645-54.	Normal	2h	12	2007
Bread, made from Hi-Maize® whole grain corn flour (Ingredion, Bridgewater, NJ, USA), white wheat flour and 3% added medium molecular weight guar gum (MEYPRODOR®50, Danisco A/S, Denmark), prepared in an automatic bread machine, frozen and thawed #	62		Breads	Sweden		15	9	Ekstrom, L.M.N.K., I.M.E. Bjorck, and E.M. Ostman, On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers. Food & Function, 2013. 4(4): p. 522-9.	Normal	3h14	10	2010
Bread, made from Hi-Maize® wholegrain corn flour (Ingredion, Bridgewater, NJ, USA), white wheat flour and 6% added medium molecular weight guar gum (MEYPRODOR®50, Danisco A/S, Denmark), prepared in an automatic bread machine, frozen and thawed #	42		Breads	Sweden		15	6	Ekstrom, L.M.N.K., I.M.E. Bjorck, and E.M. Ostman, On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers. Food & Function, 2013. 4(4): p. 522-9.	Normal	3h14	10	2010
Bread, made from Hi-Maize® wholegrain corn flour (Ingredion, Bridgewater, NJ, USA), white wheat flour and 9% added medium molecular weight guar gum (MEYPRODOR®50, Danisco A/S, Denmark), prepared in an automatic bread machine, frozen and thawed #	48		Breads	Sweden		15	7	Ekstrom, L.M.N.K., I.M.E. Bjorck, and E.M. Ostman, On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers. Food & Function, 2013. 4(4): p. 522-9.	Normal	3h14	10	2010
White bread with 3 g Sunfibre (Indian cluster guar beans), viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	63		Breads	Japan		15	9	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
White bread with 5 g Sunfibre (Indian cluster guar beans, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	64		Breads	Japan		15	10	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
White bread with 10 g Sunfibre (Indian cluster guar beans, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	68		Breads	Japan		15	10	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
White bread with 15 g Sunfibre (Indian cluster guar beans, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	56		Breads	Japan		15	8	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
White bread with 5 g Sunfibre (Indian cluster guar beans, viscosity 2 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	55		Breads	Japan		15	8	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
White bread with 3 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	53		Breads	Japan		15	8	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
White bread with 5 g Sunfibre (Indian cluster guar beans, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	50		Breads	Japan		15	8	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
White bread with 10 g Sunfibre (Indian cluster guar beans, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	48		Breads	Japan		15	7	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
White bread with 15 g Sunfibre (Indian cluster guar beans, viscosity 1 (Taiyo Kagaku Co., Ltd, Yokaichi Mie, Japan) #	37		Breads	Japan		15	6	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
White bread with 5 g Sunfibre (Indian cluster guar beans, viscosity 2 (Taiyo Kagaku Co., Ltd, Japan) #	39		Breads	Japan		15	6	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
Wholemeal bread #	75		Breads	Canada		15	11	Jenkins, D.J., et al., Glycemic response to wheat products: reduced response to pasta but no effect of fiber. Diabetes Care, 1983. 6(2): p. 155-9.	Type 2	3h	9	1983
Wholemeal bread #	65		Breads	Canada		15	10	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	6	1988
Wholemeal bread #	66		Breads	Germany		15	10	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
Wholemeal bread #	67		Breads	Canada		15	10	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	11	1985
Wholemeal bread #	68		Breads	Canada		15	10	Jenkins, D.J., et al., Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. The American journal of clinical nutrition, 1986. 43(4): p. 516-20.	Type 1 & Type 2	3h	4 & 11	1985
Wholemeal bread #	70		Breads	Canada		15	11	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	5	1985
Wholemeal bread #	70		Breads	Canada		15	11	Jenkins, D.J., et al., Glycemic responses to foods: possible differences between insulin-dependent and noninsulin-dependent diabetics. The American Journal of Clinical Nutrition, 1984. 40(5): p. 971-81.	Type 2	3h	6	1983
Wholemeal bread, Helga's™ Traditional (Quality Bakers, Australia) #	70		Breads	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	8	2001
Wholemeal flour bread #	72		Breads	Canada		15	11	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
Wholemeal bread #	72		Breads	Denmark		15	11	Rasmussen, O., E. Winther, and K. Hermansen, Glycaemic responses to different types of bread in insulin-dependent diabetic subjects (IDDM): studies at constant insulinaemia. European Journal of Clinical Nutrition, 1991. 45(2): p. 97-103.	Type 1	3h	7	1990
Wholemeal flour/100% whole wheat bread #	73		Breads	USA		15	11	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	8	1987
Wholemeal bread #	75		Breads	Australia		15	11	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	1981
Wholemeal bread (Barilla G.eR. Fratelli S.p.A., Parma, Italy) #	75		Breads	Italy		15	11	Kristensen, M., et al., Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults. Appetite, 2010. 54(1): p. 163-9.	Normal	3h	10	2009
Wholemeal bread, tested in young adults (17-18 y) #	75		Breads	South Africa		15	11	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	8	1984
Wholemeal bread, commercially-manufactured #	77		Breads	Sri Lanka		15	12	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 21-30.	Normal	2h	10	2009
Wholemeal bread (Tip Top Bakeries, Australia) #	77		Breads	Australia		15	12	Ross, S.W., et al., Glycemic index of processed wheat products. The American Journal of Clinical Nutrition, 1987. 46(4): p. 631-5.	Normal	2h	8	1986
Wholemeal bread (Tip Top Bakeries, Australia) #	78		Breads	Australia		15	12	Brand, J.C., et al., The glycaemic and insulin indices of realistic meals and rye breads tested in healthy subjects. Diabetes, Nutrition & Metabolism, 1990. 3: p. 137-42.	Normal	2h	7	1989
Wholemeal loaf, high fiber #	85		Breads	France		15	13	Rizkalla, S.W., et al., Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. European Journal of Clinical Nutrition, 2007. 61(2): p. 175-183.	Normal (men)	3h	9	2005
Wholemeal bread #	88		Breads	Kenya		15	13	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h24	9	1996
White and wholemeal bread (ratio 1:1), fermented by sourdough lactobacilli (? pH 1.5) and fiber-enriched with oat fiber #	54		Breads	Italy		15	8	De Angelis, M., et al., Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. British Journal of Nutrition, 2007. 98(6): p. 1196-1205.	Normal	2h	15	2006
Wholemeal stoneground bread (Dempster’s, Corporate Foods Ltd, Etobicoke, Canada) #	62		Breads	Canada		15	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	14	1984-1992
Whole wheat bread #	96		Breads	Canada		15	14	Najjar, A.M., et al., The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. British Journal of Nutrition, 2009. 101(3): p. 391-398.	Obese	3h6	10	2007
Wheaten wholegrain bread, Brennans Wholegrain Sliced Loaf (Brennans Bakeries Ltd, Ireland) #	75		Breads	Ireland		15	11	Breen, C., et al., Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads. The Diabetes Educator, 2013. 39(3): p. 376-86.	Type 2	4.5h19	10	2013
100% Whole Grain™ bread (Natural Ovens, USA) #	51		Breads	USA		15	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	1999
Aproten® bread roll, protein-free, enriched with 4.56 g soluble fiber (50% psyllium and 50% inulin) #	83		Breads	Italy		15	12	Tubili, C., et al., Fiber enriched protein-free pasta and bread: Is it a useful tool in chronic kidney disease in type 2 diabetes? Mediterranean Journal of Nutrition and Metabolism, 2016. 9(2): p. 95-99.	Type 2	3h	14	2016
Biobread, made from whole wheat flour, wheat bran, rye flour, soy powder and linseed powder #	50		Breads	UK		15	8	Takruri, H.R. and R.A. Alkurd, The glycemic index of a new bread brand (biobread). Jordan Medical Journal, 2008. 42(2): p. 117-123.	Normal	2h	8	2007
Bread, made from Hi-Maize® whole grain corn flour (Ingredion, Bridgewater, NJ, USA) and white wheat flour, prepared in an automatic bread machine, frozen and thawed #	76		Breads	Sweden		15	11	Ekstrom, L.M.N.K., I.M.E. Bjorck, and E.M. Ostman, On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers. Food & Function, 2013. 4(4): p. 522-9.	Normal	3h14	10	2010
Bread, made from purple-grain wheat flour (Jizi439 wheat variety), steamed for 20 min #	75		Breads	China		15	11	Su-Que, L., et al., Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects. Nutrition Journal, 2013. 12: p. 64.	Normal	2h	10	2012
Bread, made from purple-grain wheat flour (Chu20 wheat variety), steamed for 20 min #	84		Breads	China		15	13	Su-Que, L., et al., Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects. Nutrition Journal, 2013. 12: p. 64.	Normal	2h	10	2012
Bread stuffing, Paxo (Campbell Soup Co Ltd., Toronto, Canada) #	75		Breads	Canada		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Bread, white wheat, with chromium-enriched yeast #	24		Breads	Greece		15	4	Yanni, A.E., et al., Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread. European Journal of Nutrition, 2017. 56(4): p. 1445-1453.	Normal	2h	12	2015
Bread, whole wheat, with chromium-enriched yeast #	44		Breads	Greece		15	7	Yanni, A.E., et al., Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread. European Journal of Nutrition, 2017. 56(4): p. 1445-1453.	Normal	2h	12	2015
Brioche #	70		Breads	France		15	11	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Castella, bread enriched with egg and milk #	60		Breads	South Korea		15	9	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Fibread (Weston’s Bakery, Toronto, Canada) #	61		Breads	Canada		15	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Flax bread, made from flax meal & wheat flour #	67		Breads	Canada		15	10	Dahl, W.J., et al., Effects of flax fiber on laxation and glycemic response in healthy volunteers. Journal of Medicinal Food, 2005. 8(4): p. 508-11.	Normal	2h9	11	2004
Honey & Oats bread, Vogel's (Stevns & Co, Sydney, Australia) #	55		Breads	Australia		15	8	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Melba toast, Old London (Best Foods Canada Inc., Etobicoke, Canada) #	71		Breads	Canada		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Mixed Grain, Bürgen™ (Tip Top Bakeries, Chatswood, NSW, Australia) #	45		Breads	Australia		15	7	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	10	2000
Mixed Grain, Bürgen® (Tip Top Bakeries, Chatswood, NSW, Australia) #	69		Breads	Australia		15	10	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Type 2	3h	13	2000
Mixed grain bread, Molenberg™ (Goodman Fielder, New Zealand) #	84		Breads	New Zealand		15	13	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Type 2	3h	14	2000
Multigrain bread, 50% kibbled wheat grains and 50% wheat flour bread #	43		Breads	Australia		15	6	Brown, D., D. Tomlinson, and J. Brand-Miller, The development of low glycaemic index breads. Proceedings of the Nutrition Society, 1992. 17: p. 62.	Normal	2h	8	1992
Multigrain loaf, containing wheat flour and coconut flour #	66		Breads	Philippines		15	10	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Oat Bran & Honey Loaf with Barley, Bürgen™ (Tip Top Bakeries, Australia) #	31		Breads	Australia		15	5	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Wholegrain, Ploughman's™ original recipe (Quality Bakers, Australia) #	48		Breads	Australia		15	7	Brown, D., D. Tomlinson, and J. Brand-Miller, The development of low glycaemic index breads. Proceedings of the Nutrition Society, 1992. 17: p. 62.	Normal	2h	8	1992
Semolina bread25 #	65		Breads	Australia		15	10	d'Emden, M.C., et al., Post-prandial glucose and insulin responses to different types of spaghetti and bread. Diabetes Research and Clinical Practice, 1987. 3(4): p. 221-6.	Type 2	3h	10	1986
Sourdough bread #	55		Breads	Canada		15	8	Najjar, A.M., et al., The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. British Journal of Nutrition, 2009. 101(3): p. 391-398.	Obese	3h6	10	2007
Stoneground wholewheat buttermilk/soda bread, McCambridge Stoneground Wholewheat (McCambridge Ltd, Ireland) #	69		Breads	Ireland		15	10	Breen, C., et al., Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads. The Diabetes Educator, 2013. 39(3): p. 376-86.	Type 2	4.5h19	10	2013
Turkish bread, white #	87		Breads	Turkey		15	13	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Turkish bread, wholemeal #	49		Breads	Turkey		15	7	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Wheat bread, Einkorn (Triticum monococcum) wheat, leavened with crushed whole grains #	72		Breads	Denmark		15	11	Bakhoj, S., et al., Lower glucose-dependent insulinotropic polypeptide , glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. European Journal of Clinical Nutrition, 2003. 57(10): p. 1254.	Normal	3h	11	2001
Wheat bread, Einkorn (Triticum monococcum) wheat, leavened with honey and salt #	66		Breads	Denmark		15	10	Bakhoj, S., et al., Lower glucose-dependent insulinotropic polypeptide , glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. European Journal of Clinical Nutrition, 2003. 57(10): p. 1254.	Normal	3h	11	2001
Wheat bread, Einkorn (Triticum monococcum) wheat, leavened with yeast #	67		Breads	Denmark		15	10	Bakhoj, S., et al., Lower glucose-dependent insulinotropic polypeptide , glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. European Journal of Clinical Nutrition, 2003. 57(10): p. 1254.	Normal	3h	11	2001
White bread containing Eurylon® high-amylose maize starch (65-75% amylose15 (INRA, Nantes, France) #	43		Breads	France		15	6	Hoebler, C., et al., Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. European Journal of Clinical Nutrition, 1999. 53(5): p. 360-6.	Normal	2.8h	8	1998
White wheat flour bread, steamed #	88		Breads	China		15	13	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Middle Eastern flatbread #	97		Breads	Lebanon		15	15	Mehio, Z. and N.H. Hwalla Baba, Z., Glycemic and Insulinemic Responses of Normal Subjects to Selected Meals Commonly Consumed in the Middle East. Journal of Nutritional and Environmental Medicine, 1997. 7(4): p. 275-286.	Normal	2h	12	1997
Pita bread, white, homemade #	58		Breads	Canada		15	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	7	1984-1992
Pita bread, white (Value, UK) #	69		Breads	UK		15	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Flatbread, made from wheat flour #	71		Breads	Malaysia		15	11	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
Wheat tortilla #	30		Breads	Mexico		15	5	Noriega, E., L. Rivera, and E. Peralta, Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates. Diabetes, Nutrition & Metabolism, 2000. 13(1): p. 13-9.	Normal	3.5h	8	1999
Wheat tortilla, made from wheat white flour #	38		Breads	Mexico		15	6	Noriega, E., et al., Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates in Type 2 diabetic subjects. Diabetes, Nutrition & Metabolism, 2001. 14(1): p. 43-50.	Type 2	3.5h	7	2000
White wheat flour flatbread12 #	80		Breads	Sweden		15	12	Liljeberg, H.G.M., Y.E. Granfeldt, and I.M.E. Bjorck, Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. The Journal of Nutrition, 1996. 126(2): p. 458-66.	Normal	2h	9	1995
All-Bran™ (Kellogg's, Battle Creek, MI, USA) #	38		Breakfast Cereals	USA		20	8	Potter, J.G., et al., Effect of test meals of varying dietary fiber content on plasma insulin and glucose response. The American Journal of Clinical Nutrition, 1981. 34(3): p. 328-34.	Normal	3h6	8	1981
All-Bran™ (Kellogg's Inc., Canada) #	51		Breakfast Cereals	Canada		20	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
All-Bran™ (Kellogg's Inc., South Korea) #	51		Breakfast Cereals	South Korea		20	10	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
All-Bran™, high-fiber, extruded wheat bran cereal (Kellogg's Inc., Etobicoke, Canada) #	51		Breakfast Cereals	Canada		20	10	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
All-Bran™ (Kellogg's, Battle Creek, MI, USA) #	55		Breakfast Cereals	USA		20	11	Schenk, S., et al., Different glycemic indexes of breakfast cereals are not due to glucose entry into blood but to glucose removal by tissue. The American Journal of Clinical Nutrition, 2003. 78(4): p. 742-8.	Normal	3h	6	2002
Barley flakes #	69		Breakfast Cereals	China		20	14	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	7	2005
Barley flour porridge, made from milled high-amylose (covered) barley kernels (flour:water = 1:3), boiled for 2.5 min #	39		Breakfast Cereals	Sweden		20	8	Granfeldt, Y., et al., Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. The American Journal of Clinical Nutriiton, 1994. 59(5): p. 1075-82.	Normal	3h14	9	1993
Barley flour porridge, made from milled dehulled barley kernels (flour:water = 1:3) boiled for 2.5 min #	46		Breakfast Cereals	Sweden		20	9	Granfeldt, Y., et al., Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. The American Journal of Clinical Nutriiton, 1994. 59(5): p. 1075-82.	Normal	3h14	9	1993
Barley porridge made from steamed thin (0.5 mm) dehulled barley flakes #	62		Breakfast Cereals	Sweden		20	12	Granfeldt, Y., A.C. Eliasson, and I. Björck, An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. The Journal of Nutrition, 2000. 130(9): p. 2207-2214.	Normal	3h14	10	1999
Barley porridge made from steamed thick (1.0 mm) dehulled barley flakes #	66		Breakfast Cereals	Sweden		20	13	Granfeldt, Y., A.C. Eliasson, and I. Björck, An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. The Journal of Nutrition, 2000. 130(9): p. 2207-2214.	Normal	3h14	10	1999
Wholemeal high-fiber barley flour porridge (50% barley flour: 50% high-fiber barley flour) #	55		Breakfast Cereals	Sweden		20	11	Liljeberg, H.G.M., Y.E. Granfeldt, and I.M.E. Bjorck, Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. The Journal of Nutrition, 1996. 126(2): p. 458-66.	Normal	2h	8	1995
Wholemeal barley flour porridge (100% regular barley) (flour:water = 1:3), boiled 2.5 min #	69		Breakfast Cereals	Sweden		20	14	Liljeberg, H.G.M., Y.E. Granfeldt, and I.M.E. Bjorck, Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. The Journal of Nutrition, 1996. 126(2): p. 458-66.	Normal	2h	8	1995
Bran Buds™ (Kellogg's Inc., Canada) #	59		Breakfast Cereals	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Bran Buds with psyllium (Kellogg's Inc., Canada) #	48		Breakfast Cereals	Canada		20	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
Cornflakes™ (Kellogg's Inc., South Korea) #	52		Breakfast Cereals	South Korea		20	10	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	14	2018
Cornflakes™ (Kellogg's, Auckland, New Zealand) #	72		Breakfast Cereals	New Zealand		20	14	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	11	2000
Cornflakes #	74		Breakfast Cereals	China		20	15	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Cornflakes #	79		Breakfast Cereals	China		20	16	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Cornflakes™ (Kellogg's, Australia) #	77		Breakfast Cereals	Australia		20	15	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Cornflakes™ (Kellogg's Inc., Canada) #	80		Breakfast Cereals	Canada		20	16	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Cornflakes™ (Kellogg's Inc., Canada) #	87		Breakfast Cereals	Canada		20	17	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	7	1983
Cornflakes #	88		Breakfast Cereals	Nigeria		20	18	Dada, A., et al., Glycaemic responses to corn meals in type 2 diabetics and non-diabetic controls. 2015. 19(3): p. 79-82.	Normal	2h	16	2015
Cornflakes™ (Kellogg's, USA) #	92		Breakfast Cereals	USA		20	18	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	9	1987
Cornflakes (Kellogg's, France) #	93		Breakfast Cereals	France		20	19	Englyst, K.N., et al., Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition, 2003. 89(3): p. 329-339.	Normal	2h	11-14	2002
Cornflakes (Kellogg's, MI, USA) #	132		Breakfast Cereals	USA		20	26	Schenk, S., et al., Different glycemic indexes of breakfast cereals are not due to glucose entry into blood but to glucose removal by tissue. The American Journal of Clinical Nutrition, 2003. 78(4): p. 742-8.	Normal	3h	6	2002
Cornflakes, high-fiber (Presidents Choice, Sunfresh Ltd., Toronto, Canada #	75		Breakfast Cereals	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Cream of Wheat™ (Nabisco Brands Ltd., Canada) #	67		Breakfast Cereals	Canada		20	13	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Cream of Wheat™, Instant (Nabisco Brands Ltd., Canada) #	75		Breakfast Cereals	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Grapenuts™(Post, Kraft General Foods Inc., Canada) #	68		Breakfast Cereals	Canada		20	14	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Grapenuts™ Flakes (Post, Kraft General Foods Inc., Canada) #	81		Breakfast Cereals	Canada		20	16	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Muesli, Lite (Sanitarium, New Zealand) #	54		Breakfast Cereals	New Zealand		20	11	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	10	2000
Muesli, fruit and nut #	59		Breakfast Cereals	UK		20	12	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Muesli, No Name (Sunfresh Ltd., Toronto, Canada) #	60		Breakfast Cereals	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Muesli #	66		Breakfast Cereals	Canada		20	13	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Oat bran, raw (Quaker Oats Co., Canada) #	51		Breakfast Cereals	Canada		20	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Oat bran, raw #	60		Breakfast Cereals	Canada		20	12	Jenkins, D.J., et al., Low glycemic index carbohydrate foods in the management of hyperlipidemia. The American Journal of Clinical Nutrition, 1985. 42(4): p. 604-617.	Type 2	3h	13	1984
Oat Bran cereal (Quaker Oats Co, Peterborough, ON, Canada) #	61		Breakfast Cereals	Canada		20	12	Jenkins, A.L., et al., Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes. European Jounal of Clinical Nutrition, 2002. 56(7): p. 622-8.	Type 2	3h	16	2000
Oat bran crisp (Natureal® GI-crisp, Finn Cereal, Vantaa, Finland) #	79		Breakfast Cereals	Finland		20	16	Tapola, N., et al., Glycemic responses of oat bran products in type 2 diabetic patients. Nutrition Metabaloism and Cardiovascular Disease, 2005. 15(4): p. 255-61.	Type 2	2h9	12	2004
Oat bran flour (Natureal® GI-flour, Finn Cereal, Vantaa, Finland), consumed mixed with cold water #	40		Breakfast Cereals	Finland		20	8	Tapola, N., et al., Glycemic responses of oat bran products in type 2 diabetic patients. Nutrition Metabaloism and Cardiovascular Disease, 2005. 15(4): p. 255-61.	Type 2	2h9	12	2004
Quick Oats (Quaker Oats Co., Canada) #	66		Breakfast Cereals	Canada		20	13	Wolever, T.M.S., et al., Lactose in the diabetic diet: A comparison with other carbohydrates. Nutrition Research, 1985. 5(12): p. 1335-1345.	Type 2	3h9	6	1985
One Minute Oats (Quaker Oats Co., Canada) #	67		Breakfast Cereals	Canada		20	13	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	7	1984-1992
Instant porridge #	69		Breakfast Cereals	China		20	14	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Instant oatmeal porridge, made from packet #	83		Breakfast Cereals	China		20	17	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Oat porridge made from roasted thick (1.0 mm) dehulled oat flakes #	51		Breakfast Cereals	Sweden		20	10	Granfeldt, Y., A.C. Eliasson, and I. Björck, An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. The Journal of Nutrition, 2000. 130(9): p. 2207-2214.	Normal	3h14	10	1999
Oat porridge made from steamed thick (1.0 mm) dehulled oat flakes #	54		Breakfast Cereals	Sweden		20	11	Granfeldt, Y., A.C. Eliasson, and I. Björck, An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. The Journal of Nutrition, 2000. 130(9): p. 2207-2214.	Normal	3h14	10	1999
Oat porridge made from raw thick (1.0 mm) dehulled oat flakes #	55		Breakfast Cereals	Sweden		20	11	Granfeldt, Y., A.C. Eliasson, and I. Björck, An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. The Journal of Nutrition, 2000. 130(9): p. 2207-2214.	Normal	3h14	10	1999
Oat porridge made from roasted thin (0.5 mm) dehulled oat flakes #	70		Breakfast Cereals	Sweden		20	14	Granfeldt, Y., A.C. Eliasson, and I. Björck, An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. The Journal of Nutrition, 2000. 130(9): p. 2207-2214.	Normal	3h14	10	1999
Oat porridge made from roasted and steamed thin (0.5 mm) dehulled oat flakes #	81		Breakfast Cereals	Sweden		20	16	Granfeldt, Y., A.C. Eliasson, and I. Björck, An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. The Journal of Nutrition, 2000. 130(9): p. 2207-2214.	Normal	3h14	10	1999
Porridge, made from rolled oats cooked for 20 min #	49		Breakfast Cereals	Canada		20	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Porridge #	55		Breakfast Cereals	China		20	11	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	9	2005
Porridge #	58		Breakfast Cereals	Australia		20	12	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	7	1991
Porridge (Value, UK) #	63		Breakfast Cereals	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Porridge, organic #	63		Breakfast Cereals	UK		20	13	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Porridge, oat #	62		Breakfast Cereals	Germany		20	12	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
Porridge, oatmeal #	64		Breakfast Cereals	Germany		20	13	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Porridge, oat #	70		Breakfast Cereals	Canada		20	14	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
Porridge, oat #	76		Breakfast Cereals	USA		20	15	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	8	1987
Buckwheat porridge, made from buckwheat flakes (Myllyn Paras, Hyvinkää, Finland) and water, cooked in microwave for 5 min #	71		Breakfast Cereals	Finland		20	14	Rokka, S., et al., The glycaemic and C-peptide responses of foods rich in dietary fibre from oat, buckwheat and lingonberry. International Journal of Food Sciences and Nutrition, 2013. 64(5): p. 528-34.	Normal	2h	7	2012
Oat kernels, boiled in 100 mL water for 18 min, 0.5 g salt in water #	60		Breakfast Cereals	Sweden		20	12	Nilsson, A.C., et al., Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. The American Journal of Clinical Nutrition, 2008. 87(3): p. 645-54.	Normal	2h	12	2007
Porridge, made from white wheat flour, cooked with 231.6 g water in microwave for 3 min, 0.5 g NaCl added #	55		Breakfast Cereals	Sweden		20	11	Rosen, L.A.H., et al., Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal, 2009. 8: p. 42.	Normal	3h	11	2005
Porridge, made from 75% endosperm rye flour and 25% white wheat flour, cooked with 182 g water in microwave for 3 min, 0.5 g NaCl added #	50		Breakfast Cereals	Sweden		20	10	Rosen, L.A.H., et al., Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal, 2009. 8: p. 42.	Normal	3h	11	2005
Porridge, made from 75% whole grain rye flour and 25% white wheat flour, cooked with 204.5 g water in microwave for 3 min, 0.6 g NaCl added #	51		Breakfast Cereals	Sweden		20	10	Rosen, L.A.H., et al., Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal, 2009. 8: p. 42.	Normal	3h	10	2005
Wholemeal oat flour porridge (flour:water = 1:3), boiled 2.5 min #	75		Breakfast Cereals	Sweden		20	15	Liljeberg, H.G.M., Y.E. Granfeldt, and I.M.E. Bjorck, Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. The Journal of Nutrition, 1996. 126(2): p. 458-66.	Normal	2h	8	1995
Puffed Wheat (Quaker Oats Co., Canada) #	68		Breakfast Cereals	Canada		20	14	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Puffed Wheat (Sanitarium, Australia) #	80		Breakfast Cereals	Australia		20	16	Ross, S.W., et al., Glycemic index of processed wheat products. The American Journal of Clinical Nutrition, 1987. 46(4): p. 631-5.	Normal	2h	8	1986
Rice Bubbles™ (Kellogg's, Australia) #	95		Breakfast Cereals	Australia		20	19	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Rice Krispies™ (Kellogg's Inc., Canada) #	83		Breakfast Cereals	Canada		20	17	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Shredded Wheat #	67		Breakfast Cereals	Canada		20	13	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Shredded Wheat™ (Nabisco Brands Ltd., Canada) #	84		Breakfast Cereals	Canada		20	17	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	14	1984-1992
Sultana Bran (Healthy Living, UK) #	90		Breakfast Cereals	UK		20	18	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Weetabix™ (Weetabix of Canada Ltd., Canada) #	75		Breakfast Cereals	Canada		20	15	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Weetabix™, plain flaked wheat biscuits (Weetabix of Canada Ltd., Thornhill, Canada) #	75		Breakfast Cereals	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Bran Chex™ (Nabisco Brands Ltd., Toronto, Canada) #	59		Breakfast Cereals	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Cheerios™ (General Mills Inc., Etobicoke, Canada) #	75		Breakfast Cereals	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Corn Bran™ (Quaker Oats Co. of Canada, Peterborough, Canada) #	76		Breakfast Cereals	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Corn Chex™ (Nabisco Brands Ltd., Canada) #	84		Breakfast Cereals	Canada		20	17	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Crispix™ (Kellogg's Inc., Canada) #	88		Breakfast Cereals	Canada		20	18	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Fruitful Lite™ (Hubbards, Auckland, New Zealand) #	61		Breakfast Cereals	New Zealand		20	12	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	9	2000
Golden Grahams™ (General Mills Inc., Canada) #	72		Breakfast Cereals	Canada		20	14	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Kashi Seven Whole Grain Puffs (Kashi Company, USA) #	65		Breakfast Cereals	USA		20	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	8	2007
Life™ (Quaker Oats Co., Canada) #	67		Breakfast Cereals	Canada		20	13	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Mini Wheats™ (Kellogg's, Australia) #	58		Breakfast Cereals	Australia		20	12	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Pro Stars™ (General Mills Inc., Canada) #	72		Breakfast Cereals	Canada		20	14	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Red River Cereal (Maple Leaf Mills, Toronto, Canada) #	50		Breakfast Cereals	Canada		20	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Rice Bran, extruded (Rice Growers Co-Operative Ltd, #	19		Breakfast Cereals	Australia		20	4	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Rice Chex™ (Nabisco Brands Ltd., Canada) #	90		Breakfast Cereals	Canada		20	18	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Special K™ (Kellogg's, Australia) #	54		Breakfast Cereals	Australia		20	11	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Team™ (Nabisco Brands Ltd., Canada) #	83		Breakfast Cereals	Canada		20	17	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Thank Goodness™ (Hubbards, New Zealand) #	65		Breakfast Cereals	New Zealand		20	13	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	11	2000
Total™ (General Mills Inc., Canada) #	77		Breakfast Cereals	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Wheat-bites™ (Uncle Toby's, Australia) #	72		Breakfast Cereals	Australia		20	14	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Wheat flakes #	67		Breakfast Cereals	France		20	13	Lioger, D., et al., Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects. Journal of the American College of Nutrition, 2009. 28(1): p. 30-6.	Normal	3h	11	2007
Wheat flakes, enriched with extruded oat-bran concentrate (8.1% ß-glucan) #	37		Breakfast Cereals	Canada		20	7	Jenkins, A.L., et al., Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes. European Jounal of Clinical Nutrition, 2002. 56(7): p. 622-8.	Type 2	3h	16	2000
Wheat flakes, prepared with sourdough pre-fermentation step, suppressed steam cooking and reduced sucrose content #	59		Breakfast Cereals	France		20	12	Lioger, D., et al., Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects. Journal of the American College of Nutrition, 2009. 28(1): p. 30-6.	Normal	3h	11	2007
FibrePlus™ breakfast cereal bar (Uncle Toby's, Australia) #	78		Breakfast Cereals	Australia		20	16	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Granola bar, containing wheat flour and coconut flour #	51		Breakfast Cereals	Philippines		20	10	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Juicy cereal bar (stavnata tycinka FIT, Usovsko, Czech Republic) #	85		Breakfast Cereals	Czech Republic		20	17	Chlup, R., et al., Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2004. 148(1): p. 17-25.	Normal	2h	11	2004
Muesli bar, crunchy, containing dried apricot (Uncle Toby's, Australia) #	61		Breakfast Cereals	Australia		20	12	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Oat bar, made from oat flour and bran starch #	60		Breakfast Cereals	Canada		20	12	Wolever, T.M.S., V. Vuksan, and C. Palmason, Less variation of postprandial blood glucose after starchy test meals than oral glucose. Nutrition Research, 1996. 16(6): p. 899-905.	Normal	2h9	10	1995
Wheat flake bar, containing fructose and extruded oat bran concentrate (6.5% ß-glucan) #	31		Breakfast Cereals	Canada		20	6	Jenkins, A.L., et al., Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes. European Jounal of Clinical Nutrition, 2002. 56(7): p. 622-8.	Type 2	3h	16	2000
Adlay (Coix lacryma-jobi Linn.), pre-soaked at 4oC for 12 h, steamed for 30 min #	91		Cereal Grains	China		45	41	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Adlay (Coix lacryma-jobi Linn.), pre-soaked at 4oC for 12 h, steamed for 60 min #	100		Cereal Grains	China		45	45	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Barley, pearled #	23		Cereal Grains	Canada		45	10	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	12	1985
Barley #	22		Cereal Grains	Canada		45	10	Jenkins, D.J., et al., Low glycemic index carbohydrate foods in the management of hyperlipidemia. The American Journal of Clinical Nutrition, 1985. 42(4): p. 604-617.	Type 2	3h	13	1984
Barley #	28		Cereal Grains	Canada		45	13	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	4	1988
Barley, pearled #	29		Cereal Grains	Canada		45	13	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	7	1985
Barley, pearled #	33		Cereal Grains	Canada		45	15	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	11	1985
Barley, pearled #	33		Cereal Grains	Canada		45	15	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	7	1985
Barley, pearled, boiled 60 min #	35		Cereal Grains	UK		45	16	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Barley, pearled #	44		Cereal Grains	Canada		45	20	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	High fast insulin	2h	12	2011
Barley, pearled #	47		Cereal Grains	Canada		45	21	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Type 2	3h	10	2011
Barley, pearled #	58		Cereal Grains	Canada		45	26	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Normal	2h	9	2011
Barley, cracked (Malthouth, Tunisia) #	51		Cereal Grains	Tunisia		45	23	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Barley grains, steamed #	35		Cereal Grains	South Korea		45	16	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Barley grains, puffed for 10 min #	63		Cereal Grains	South Korea		45	28	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Barley, pot, boiled 20 min (Goudas Food Products, Canada) #	38		Cereal Grains	Canada		45	17	Granfeldt, Y., X. Wu, and I. Björck, Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal. European Journal of Clinical Nutrition, 2006. 60(1): p. 104-112.	Normal	2h	10	2004
Barley kernels, high-amylose (hull-less) boiled in water for 25 min (kernel:water = 1:2.5) #	21		Cereal Grains	Sweden		45	9	Granfeldt, Y., et al., Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. The American Journal of Clinical Nutriiton, 1994. 59(5): p. 1075-82.	Normal	3h14	10	1993
Barley kernels, waxy (hull-less), boiled in water for 25 min (kernel:water = 1:2.5) #	22		Cereal Grains	Sweden		45	10	Granfeldt, Y., et al., Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. The American Journal of Clinical Nutriiton, 1994. 59(5): p. 1075-82.	Normal	3h14	10	1993
Barley kernels, boiled in water for 25 min (kernel:water = 1:2) #	25		Cereal Grains	Sweden		45	11	Granfeldt, Y., et al., Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. The American Journal of Clinical Nutriiton, 1994. 59(5): p. 1075-82.	Normal	3h14	10	1993
Barley kernels, high-amylose (covered), boiled in water for 25 min (kernel:water = 1:2) #	26		Cereal Grains	Sweden		45	12	Granfeldt, Y., et al., Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. The American Journal of Clinical Nutriiton, 1994. 59(5): p. 1075-82.	Normal	3h14	10	1993
Barley kernels, boiled in 110 mL water for 23 min, 0.5 g salt in water #	35		Cereal Grains	Sweden		45	16	Nilsson, A.C., et al., Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. The American Journal of Clinical Nutrition, 2008. 87(3): p. 645-54.	Normal	2h	12	2007
Porridge, made from wholegrain barley flour, cooked in microwave for 5 min, stirred twice during cooking #	80		Cereal Grains	Sweden		45	36	Nilsson, A.C., et al., Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. The American Journal of Clinical Nutrition, 2008. 87(3): p. 645-54.	Normal	2h	12	2007
Barley flour, prepared with water and baked #	70		Cereal Grains	South Korea		45	32	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Barley, rolled #	66		Cereal Grains	Australia		45	30	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Barley, rolled, boiled #	49		Cereal Grains	Japan		45	22	Sakuma, M., et al., Dose-dependent effects of barley cooked with white rice on postprandial glucose and desacyl ghrelin levels. Journal of Clinical Biochemistry and Nutrition, 2009. 44(2): p. 151-159.	Normal	4h9	9	2008
Buckwheat groats, hydrothermally treated, dehusked, boiled 12 min #	46		Cereal Grains	Sweden		45	21	Skrabanja, V., et al., Nutritional Properties of Starch in Buckwheat Products:? Studies in Vitro and in Vivo. Journal of Agricultural and Food Chemistry, 2001. 49(1): p. 490-496.	Normal	2h14	10	2001
Buckwheat #	50		Cereal Grains	Canada		45	23	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	12	1985
Buckwheat, boiled in water with 2 g salt #	51		Cereal Grains	Canada		45	23	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Buckwheat #	64		Cereal Grains	Canada		45	29	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	6	1985
Porridge, made from buckwheat flakes (Myllyn Paras, Hyvinkää, Finland) and water, cooked in microwave for 5 min17 #	71		Cereal Grains	Finland		45	32	Rokka, S., et al., The glycaemic and C-peptide responses of foods rich in dietary fibre from oat, buckwheat and lingonberry. International Journal of Food Sciences and Nutrition, 2013. 64(5): p. 528-34.	Normal	2h	7	2012
Buckwheat powder #	54		Cereal Grains	China		45	24	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Maize, ground, simmered with water for 20 min to make a gruel #	92		Cereal Grains	South Korea		45	41	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Maize meal porridge/gruel, prepared with water #	111		Cereal Grains	Kenya		45	50	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h	13	1996
Maize meal porridge, unrefined, maize-meal:water = 1:3, cooked for 20-30 min, tested in young adults (17-18 y) #	71		Cereal Grains	South Africa		45	32	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	8	1984
Maize meal porridge, refined, maize-meal:water = 1:3, cooked for 20-30 min, tested in young adults (17-18 y) #	74		Cereal Grains	South Africa		45	33	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	8	1984
Maize, steamed for 40 min #	73		Cereal Grains	South Korea		45	33	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Cornmeal, boiled in salted water 2 min (McNair Products Co. Ltd., Toronto, Canada) #	69		Cereal Grains	Canada		45	31	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Cornmeal, boiled in salted water 2 min (McNair Products Co. Ltd., Toronto, Canada) + 27.8 g margarine #	70		Cereal Grains	Canada		45	32	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Taco shells, cornmeal-based, baked (Old El Paso Foods Co., Toronto, Canada) #	69		Cereal Grains	Canada		45	31	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Waxy maize (Amioca) starch, 0.5% amylose (Ingredion, Bridgewater, NJ, USA), raw, suspended in 298 mL water #	50		Cereal Grains	USA		45	23	Brewer, L.R., et al., Glycemic Response and Fermentation of Crystalline Short Linear alpha-Glucans from Debranched Waxy Maize Starch. Journal of Agricultural and Food Chemistry, 2015. 63(43): p. 9528-35.	Normal	2h	10	2015
Crystalline short-chain ?-glucan (CSCA) starch, made from waxy maize starch (Ingredion, Bridgewater, NJ, USA), suspended in 298 mL water #	21		Cereal Grains	USA		45	9	Brewer, L.R., et al., Glycemic Response and Fermentation of Crystalline Short Linear alpha-Glucans from Debranched Waxy Maize Starch. Journal of Agricultural and Food Chemistry, 2015. 63(43): p. 9528-35.	Normal	2h	10	2015
Modified cornstarch thickener (hydroxypropyldiamylosephosphate, E1443) (Thick & Easy, Hormel Health Labs, Inc., USA), consumed in 150 g water, pudding consistency #	55		Cereal Grains	USA		45	25	Olausson, E.A. and A. Kilander, Glycaemic index of modified cornstarch in solutions with different viscosity. A study in subjects with diabetes mellitus type 2. Clinical Nutrition, 2008. 27(2): p. 254-7.	Type 2	3h	8	2007
Modified cornstarch thickener (hydroxypropyldiamylosephosphate, E1443) (Thick & Easy, Hormel Health Labs, Inc., USA), consumed in 300 g water, stew consistency #	62		Cereal Grains	USA		45	28	Olausson, E.A. and A. Kilander, Glycaemic index of modified cornstarch in solutions with different viscosity. A study in subjects with diabetes mellitus type 2. Clinical Nutrition, 2008. 27(2): p. 254-7.	Type 2	3h	8	2007
Corn starch hydrolysate solution, 10% solution (M40, Grain Processing Corporation, IA, USA), tested by subjects with high AMY1 copy number #	94		Cereal Grains	USA		45	42	Mandel, A.L. and P.A.S. Breslin, High endogenous salivary amylase activity is associated with improved glycemic homeostasis following starch ingestion in adults. The Journal of Nutrition, 2012. 142(5): p. 853-8.	Normal	2h	7	2011
Corn starch hydrolysate solution, 10% solution (M40, Grain Processing Corporation, IA, USA), tested by subjects with high AMY1 copy number #	111		Cereal Grains	USA		45	50	Mandel, A.L. and P.A.S. Breslin, High endogenous salivary amylase activity is associated with improved glycemic homeostasis following starch ingestion in adults. The Journal of Nutrition, 2012. 142(5): p. 853-8.	Normal	2h	7	2011
Waxy maize starch (Tate & Lyle, Decatur, IL, USA), uncooked, suspended in 55.1 g water #	63		Cereal Grains	USA		45	28	Sands, A.L., et al., Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans. Nutrition Research, 2009. 29(6): p. 383-90.	Normal	4h	12	2009
Sweet corn, whole kernel, canned, diet-pack, drained (Featherweight, USA) #	47		Cereal Grains	USA		45	21	Crapo, P.A., et al., Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients. The American Journal of Clinical Nutriiton, 1981. 34(2): p. 184-90.	Type 2	3h6	20	1981
Sweet corn, frozen, reheated in microwave (Green Giant Pillsbury Ltd., Toronto, Canada) #	48		Cereal Grains	Canada		45	22	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Sweet corn, canned, drained #	60		Cereal Grains	USA		45	27	Crapo, P.A., G. Reaven, and J. Olefsky, Postprandial plasma-glucose and -insulin responses to different complex carbohydrates. Diabetes, 1977. 26(12): p. 1178-1183.	Normal	3h	16	1977
Sweet corn, canned, drained #	60		Cereal Grains	USA		45	27	Crapo, P.A., et al., Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. The American Journal of Clinical Nutriiton, 1980. 33(8): p. 1723-8.	Type 2 & IGT	3h6	5 & 6	1980
Sweet corn, 'Honey & Pearl' variety #	37		Cereal Grains	New Zealand		45	17	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	9	2000
Sweet corn, on the cob, boiled 20 min #	48		Cereal Grains	Australia		45	22	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Sweet corn, cooked #	52		Cereal Grains	Israel		45	23	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	8	1988
Sweet corn, boiled in water with 2 g salt #	59		Cereal Grains	Canada		45	27	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Sweet corn, boiled in water for 30 min with 2 g salt, tested in young adults (17-18 y) #	62		Cereal Grains	South Africa		45	28	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	7	1984
Corn, fresh, roasted #	77		Cereal Grains	Nigeria		45	35	Dada, A., et al., Glycaemic responses to corn meals in type 2 diabetics and non-diabetic controls. 2015. 19(3): p. 79-82.	Normal	2h	16	2015
Corn, fresh, boiled #	82		Cereal Grains	Nigeria		45	37	Dada, A., et al., Glycaemic responses to corn meals in type 2 diabetics and non-diabetic controls. 2015. 19(3): p. 79-82.	Normal	2h	16	2015
Couscous, boiled 5 min (Near East Food Products Co., Leominster, MA, USA) #	62		Cereal Grains	USA		45	28	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Couscous, boiled 5 min #	70		Cereal Grains	Tunisia		45	32	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Millet porridge #	62		Cereal Grains	China		45	28	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Millet/Ragi (Eleucine coracana), dehusked, soaked 12 h, stored moist 24 h, steamed 1 h #	68		Cereal Grains	India		45	31	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h	12-15	1991
Millet, NS, boiled in water with 2 g salt #	71		Cereal Grains	Canada		45	32	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Foxtail millet (Setaria italica), pre-soaked at 4°C for 12 h, steamed for 60 min #	89		Cereal Grains	China		45	40	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Foxtail millet (Setaria italica), pre-soaked at 4°C for 12 h, steamed for 30 min #	93		Cereal Grains	China		45	42	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Millet flour porridge, prepared with water #	109		Cereal Grains	Kenya		45	49	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h	13	1996
Basmati, white, boiled 12 min (Value, UK) #	52		Cereal Grains	UK		45	23	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Basmati, white, organic, boiled 10 min #	57		Cereal Grains	UK		45	26	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Basmati, white, boiled 8 min #	69		Cereal Grains	UK		45	31	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Basmati rice, white, cooked by absorption method #	84		Cereal Grains	Qatar		45	38	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Basmati, easy cook, boiled 9 min #	67		Cereal Grains	UK		45	30	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Rice, black Adan #	64		Cereal Grains	Indonesia		45	29	Saragih, B., N.M. Naibaho, and B. Saragih, Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo. Food Research, 2019. 3(5): p. 537-545.	Normal	2h	10	2019
Rice, black waxy (Oryza sativa Linn. spp.), pre-soaked at 4°C for 12 h, steamed for 30 min #	100		Cereal Grains	China		45	45	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Rice, black waxy (Oryza sativa Linn. spp.), pre-soaked at 4°C for 12 h, steamed for 60 min #	109		Cereal Grains	China		45	49	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Rice, brown, polished, boiled for 15 min #	52		Cereal Grains	Germany		45	23	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
Brown (Oryza Sativa), boiled #	50		Cereal Grains	India		45	23	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h12	12-15	1991
Brown, high amylose (IR42) rice, boiled 30 min #	59		Cereal Grains	Philippines		45	27	Panlasigui, L.N. and L.U. Thompson, Blood glucose lowering effects of brown rice in normal and diabetic subjects. International Journal of Food Science and Nutrition, 2006. 57(3-4): p. 151-8.	Normal	1h	10	2006
Brown, high amylose (IR42) rice, boiled 30 min #	40		Cereal Grains	Philippines		45	18	Panlasigui, L.N. and L.U. Thompson, Blood glucose lowering effects of brown rice in normal and diabetic subjects. International Journal of Food Science and Nutrition, 2006. 57(3-4): p. 151-8.	Type 2	3h	9	2006
Brown rice #	66		Cereal Grains	Canada		45	30	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	7	1981
Brown, steamed #	50		Cereal Grains	USA		45	23	Potter, J.G., et al., Effect of test meals of varying dietary fiber content on plasma insulin and glucose response. The American Journal of Clinical Nutrition, 1981. 34(3): p. 328-34.	Normal	3h6	8	1981
Calrose brown (Rice Growers Co-op, Australia) #	87		Cereal Grains	Australia		45	39	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Brown rice (Carolina Natural whole grain brown rice), prepared in rice cooker #	95		Cereal Grains	USA		45	43	Geliebter, A., et al., Satiety following intake of potatoes and other carbohydrate test meals. Annals of Nutrition & Metabolism, 2013. 62(1): p. 37-43.	Normal	2h	12	2012
Doongara brown rice, high amylose #	66		Cereal Grains	Australia		45	30	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Pelde brown rice (Rice Growers Co-op, Australia) #	76		Cereal Grains	Australia		45	34	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Rice, brown (cross between wild rice O. sativa rufipogon Griff. And O. sativa L. subsp. indica cv. MR219), cooked in an electronic rice cooker with 2 mL water/g rice #	51		Cereal Grains	Malaysia		45	23	Karupaiah, T., et al., A transgressive brown rice mediates favourable glycaemic and insulin responses. Journal of the Science of Food and Agriculture, 2011. 91(11): p. 1951-6.	Normal	3h	9	2011
Rice, brown, polished, cooked in an electronic rice cooker with 2 mL water/g rice #	79		Cereal Grains	Malaysia		45	36	Karupaiah, T., et al., A transgressive brown rice mediates favourable glycaemic and insulin responses. Journal of the Science of Food and Agriculture, 2011. 91(11): p. 1951-6.	Normal	3h	9	2011
Sunbrown Quick™ (Rice Growers Co-op, Australia) #	80		Cereal Grains	Australia		45	36	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Doongara, white, (SunRice CleverRice™ brand, Rice Growers Co-Op., Australia) #	50		Cereal Grains	Australia		45	23	Holt, S.H.A. and J.B. Miller, Increased insulin responses to ingested foods are associated with lessened satiety. Appetite, 1995. 24(1): p. 43-54.	Normal	2h	8	1995
Doongara, white, (SunRice CleverRice™ brand, Rice Growers Co-Op., Australia) #	64		Cereal Grains	Australia		45	29	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Doongara, parboiled, high-amylose (28%) (SunRice CleverRice™ brand, Rice Growers Co-Op., Australia) #	50		Cereal Grains	Australia		45	23	Holt, S.H.A. and J.B. Miller, Increased insulin responses to ingested foods are associated with lessened satiety. Appetite, 1995. 24(1): p. 43-54.	Normal	2h	8	1995
Instant rice, white, boiled 1 min #	46		Cereal Grains	Canada		45	21	Wolever, T.M.S., et al., Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutrition Research, 1986. 6(4): p. 349-357.	Type 2	3h	13	1986
Rice, white, puffed for 10 min #	72		Cereal Grains	South Korea		45	32	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Instant rice, white, cooked 6 min (Trice brand, Australia) #	87		Cereal Grains	Australia		45	39	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
White rice, NS, boiled #	17		Cereal Grains	Turkey		45	8	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
White rice, NS, boiled #	43		Cereal Grains	France		45	19	Le Floch, J.P., et al., Influence of non-carbohydrate foods on glucose and insulin responses to carbohydrates of different glycaemic index in type 2 diabetic patients. Diabet Med, 1992. 9(1): p. 44-8.	Type 2	3h	14	1991
White rice, NS #	43		Cereal Grains	India		45	19	Dilawari, J.B., et al., Reduction of postprandial plasma glucose by Bengal gram dal (Cicer arietinum) and rajmah (Phaseolus vulgaris). The American Journal of Clinical Nutrition, 1981. 34(11): p. 2450-3.	Normal	2h9	6	1981
White rice, NS, boiled #	47		Cereal Grains	France		45	21	Le Floch, J.P., et al., Influence of non-carbohydrate foods on glucose and insulin responses to carbohydrates of different glycaemic index in type 2 diabetic patients. Diabet Med, 1992. 9(1): p. 44-8.	Type 2	3h	16	1991
White rice, NS #	48		Cereal Grains	Malaysia		45	22	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
White rice, NS #	52		Cereal Grains	France		45	23	Mourot, J., et al., Glycaemic and insulinaemic indices of four starchy foods, in Advances in Diet and Nutrition, S. Leff, Editor. 1988, John Libbey & Co: London.	Normal	3h	12	1988
White rice, NS #	57		Cereal Grains	Canada		45	26	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
White rice, NS #	70		Cereal Grains	Pakistan		45	32	Rahman, M., M.A. Malik, and S. al Mubarak, Glycaemic index of Pakistani staple foods in mixed meals for diabetics. Journal of the Pakistan Medical Association, 1992. 42(3): p. 60-2.	Type 2	3h	22	1992
White rice, NS #	72		Cereal Grains	Canada		45	32	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	7	1981
Rice, NS, boiled in water for 15 min, 76.9% starch gelatinization #	72		Cereal Grains	South Korea		45	32	Jung, E.Y., et al., Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students. Nutrition Research, 2009. 29(7): p. 457-61.	Normal	2h	12	2009
White rice, NS, boiled in water with 1 g salt #	73		Cereal Grains	India		45	33	Kanan, W., et al., Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents. Indian Journal of Physiology and Pharmacology, 1998. 42(1): p. 81-9.	Normal	3h	8	1998
Rice (Oryza sativa), white #	77		Cereal Grains	China		45	35	Li, M., et al., Postprandial glycaemic and insulinaemic responses to GM-resistant starch-enriched rice and the production of fermentation-related H2 in healthy Chinese adults. British Journal of Nutrition, 2010. 103(7): p. 1029-34.	Normal	4h	16	2009
Rice, white, polished (Cap Rambutan, Malaysia), cooked in an electronic rice cooker with 2 mL water/g rice #	86		Cereal Grains	Malaysia		45	39	Karupaiah, T., et al., A transgressive brown rice mediates favourable glycaemic and insulin responses. Journal of the Science of Food and Agriculture, 2011. 91(11): p. 1951-6.	Normal	3h	9	2011
Rice, white, NS, boiled 13 min in salted water #	89		Cereal Grains	Italy		45	40	Gatti, E., et al., Plasma glucose and insulin responses to carbohydrate food (rice) with different thermal processing. Annals of Nutrition & Metabolism, 1987. 31(5): p. 296-303.	Normal	3h14	14	1986
White rice, NS, boiled #	92		Cereal Grains	Japan		45	41	Sakuma, M., et al., Dose-dependent effects of barley cooked with white rice on postprandial glucose and desacyl ghrelin levels. Journal of Clinical Biochemistry and Nutrition, 2009. 44(2): p. 151-159.	Normal	4h9	9	2008
White rice, NS, boiled in salted water #	114		Cereal Grains	Kenya		45	51	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h	10	1996
Bangladeshi rice variety BR16 (28% amylose), boiled in salted water for 17 min #	38		Cereal Grains	Bangladesh		45	17	Larsen, H.N., et al., Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects. European Journal of Clinical Nutrition, 1996. 50(1): p. 22-7.	Type 2	3h	12	1995
Bangladeshi rice variety BR16, white, long-grain (27% amylose), boiled in salted water for 17.5 min #	39		Cereal Grains	Bangladesh		45	18	Larsen, H.N., et al., Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects. European Journal of Clinical Nutrition, 2000. 54(5): p. 380-5.	Type 2	3h	9	1999
Rice (Oryza sativa L. cv. Te-Qing), high amylose, enriched with resistant starch #	48		Cereal Grains	China		45	22	Li, M., et al., Postprandial glycaemic and insulinaemic responses to GM-resistant starch-enriched rice and the production of fermentation-related H2 in healthy Chinese adults. British Journal of Nutrition, 2010. 103(7): p. 1029-34.	Normal	4h	16	2009
Milled (white), high amylose (IR42) rice, boiled 22 min #	60		Cereal Grains	Philippines		45	27	Panlasigui, L.N., et al., Extruded rice noodles: Starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets. Nutrition Research, 1992. 12(10): p. 1195-1204.	Type 2	3h	10	1992
Milled (white), high amylose (IR42) rice, boiled 22 min #	62		Cereal Grains	Philippines		45	28	Panlasigui, L.N., et al., Extruded rice noodles: Starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets. Nutrition Research, 1992. 12(10): p. 1195-1204.	Type 2	3h	7	1992
Milled (white), high amylose (IR42) rice, boiled 22 min #	62		Cereal Grains	Philippines		45	28	Panlasigui, L.N. and L.U. Thompson, Blood glucose lowering effects of brown rice in normal and diabetic subjects. International Journal of Food Science and Nutrition, 2006. 57(3-4): p. 151-8.	Type 2	3h	9	2006
Milled (white), high amylose (IR42) rice, boiled 22 min #	67		Cereal Grains	Philippines		45	30	Panlasigui, L.N. and L.U. Thompson, Blood glucose lowering effects of brown rice in normal and diabetic subjects. International Journal of Food Science and Nutrition, 2006. 57(3-4): p. 151-8.	Normal	1h	10	2006
Milled (white), high amylose (IR42) rice, boiled 22 min #	65		Cereal Grains	Philippines		45	29	Panlasigui, L.N., et al., Extruded rice noodles: Starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets. Nutrition Research, 1992. 12(10): p. 1195-1204.	Normal	1h	7	1992
Milled (white), high amylose (IR42) rice, boiled 22 min #	65		Cereal Grains	Philippines		45	29	Panlasigui, L.N., et al., Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition, 1991. 54(5): p. 871-7.	Normal	1h	11	1991
Milled (white), high amylose (IR62) rice, boiled 22 min #	43		Cereal Grains	Philippines		45	19	Panlasigui, L.N., et al., Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition, 1991. 54(5): p. 871-7.	Normal	1h	11	1991
Milled (white), high amylose (IR36) rice, boiled 22 min #	51		Cereal Grains	Philippines		45	23	Panlasigui, L.N., et al., Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition, 1991. 54(5): p. 871-7.	Normal	1h	11	1991
Milled (white), high amylose (IR62) rice, cooked in rice cooker 20 min #	53		Cereal Grains	Philippines		45	24	Panlasigui, L.N., et al., Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition, 1991. 54(5): p. 871-7.	Normal	1h	11	1991
Milled (white), high amylose (IR36) rice, cooked in rice cooker 19 min #	55		Cereal Grains	Philippines		45	25	Panlasigui, L.N., et al., Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition, 1991. 54(5): p. 871-7.	Normal	1h	11	1991
Milled (white), high amylose (IR42) rice, cooked in rice cooker 14 min #	58		Cereal Grains	Philippines		45	26	Panlasigui, L.N., et al., Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. The American Journal of Clinical Nutrition, 1991. 54(5): p. 871-7.	Normal	1h	11	1991
Japonica, short-grain brown rice, cooked in electric rice cooker #	62		Cereal Grains	Japan		45	28	Ito, Y., et al., Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation, 2005. 52(3,4): p. 159-164.	Normal	2h	19	2005
Japonica short-grain brown rice, pre-germinated, cooked in electric rice cooker #	54		Cereal Grains	Japan		45	24	Ito, Y., et al., Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation, 2005. 52(3,4): p. 159-164.	Normal	2h	13	2005
Japonica short-grain brown rice, pre-germinated, cooked in electric rice cooker #	57		Cereal Grains	Japan		45	26	Ito, Y., et al., Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation, 2005. 52(3,4): p. 159-164.	Normal	2h	19	2005
Koshihikari (Japonica), white, short-grain, boiled 15 min, then steamed 10 min #	48		Cereal Grains	Japan		45	22	Matsuo, T., et al., Estimation of glycemic and insulinemic responses to short-grain rice (Japonica) and a short-grain rice-mixed meal in healthy young subjects. Asia Pacific Journal of Clinical Nutrition, 1999. 8(3): p. 190-4.	Normal	3h	8	1999
Japonica, short-grain white rice, cooked in electric rice cooker #	76		Cereal Grains	Japan		45	34	Ito, Y., et al., Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation, 2005. 52(3,4): p. 159-164.	Normal	2h	19	2005
Japonica, short-grain white rice, cooked in electric rice cooker #	75		Cereal Grains	Japan		45	34	Ito, Y., et al., Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation, 2005. 52(3,4): p. 159-164.	Normal	2h	13	2005
Japonica white rice and pre-germinated Japonica brown rice (ratio 1:2), cooked in electric rice cooker #	64		Cereal Grains	Japan		45	29	Ito, Y., et al., Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation, 2005. 52(3,4): p. 159-164.	Normal	2h	13	2005
Japonica white rice and pre-germinated Japonica brown rice (ratio 2:1), cooked in electric rice cooker #	67		Cereal Grains	Japan		45	30	Ito, Y., et al., Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation, 2005. 52(3,4): p. 159-164.	Normal	2h	13	2005
Japonica rice (Oryza sativa spp. japonica), white, steamed for 30 min #	83		Cereal Grains	China		45	37	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Japonica rice (Matsusakabeikoku Incorporated Ltd, Matsusaka Mie, Japan), boiled in water #	88		Cereal Grains	Japan		45	40	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
Japonica rice (Matsusakabeikoku Incorporated Ltd, Matsusaka Mie, Japan), boiled in water #	63		Cereal Grains	Japan		45	28	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
Japonica, white rice (Koshihikari) #	89		Cereal Grains	Japan		45	40	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Japonica rice (Matsusakabeikoku Incorporated Ltd, Matsusaka Mie, Japan), boiled in water with 3 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) #	68		Cereal Grains	Japan		45	31	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
Japonica rice (Matsusakabeikoku Incorporated Ltd, Matsusaka Mie, Japan), boiled in water with 5 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) #	66		Cereal Grains	Japan		45	30	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Normal	2h	11	2003
Japonica rice (Matsusakabeikoku Incorporated Ltd, Matsusaka Mie, Japan), boiled in water with 3 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) #	54		Cereal Grains	Japan		45	24	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
Japonica rice (Matsusakabeikoku Incorporated Ltd, Matsusaka Mie, Japan), boiled in water with 5 g Sunfibre, viscosity 1 (Taiyo Kagaku Co., Ltd, Japan) #	55		Cereal Grains	Japan		45	25	Trinidad, T., et al., Glycemic index of Sunfibre (Cyamoposis tetragonolobus) products in normal and diabetic subjects. International Journal of Food Science & Technology, 2004. 39(10): p. 1093-1098.	Type 2	3h	9	2003
Long grain, boiled 5 min #	41		Cereal Grains	Canada		45	18	Wolever, T.M.S., et al., Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutrition Research, 1986. 6(4): p. 349-357.	Type 2	3h	13	1986
Long grain, white, unconverted, boiled 15 min (Mahatma brand, Riviana Foods, Wetherill Park, Australia) #	50		Cereal Grains	Australia		45	23	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Long grain, Gem (Dainty Food Inc., Toronto, Canada) #	52		Cereal Grains	Canada		45	23	Wolever, T.M., et al., Prediction of the relative blood glucose response of mixed meals using the white bread glycemic index. Diabetes Care, 1985. 8(5): p. 418-28.	Type 2	3h	10	1985
Long grain, boiled 25 min #	56		Cereal Grains	Suriname		45	25	Bornet, F.R., et al., Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. The American Journal of Clinical Nutrition, 1987. 45(3): p. 588-595.	Type 2	3h	3	1987
Long grain, Gem (Dainty Food Inc., Canada) #	58		Cereal Grains	Canada		45	26	Wolever, T.M., et al., Prediction of the relative blood glucose response of mixed meals using the white bread glycemic index. Diabetes Care, 1985. 8(5): p. 418-28.	Type 1	3h	6	1985
Long grain, boiled 15 min #	59		Cereal Grains	Canada		45	27	Wolever, T.M.S., et al., Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutrition Research, 1986. 6(4): p. 349-357.	Type 1 & Type 2	3h	5 & 13	1986
Long grain, Gem (Dainty Food Inc., Canada) #	61		Cereal Grains	Canada		45	27	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	13	1985
Long grain, Gem (Dainty Food Inc., Canada) #	61		Cereal Grains	Canada		45	27	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	6	1985
Long grain rice (Indica rice) #	60		Cereal Grains	Japan		45	27	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Long grain, non-glutinous (non-waxy) rice variety RD 21/23 (low amylose), boiled for 20 min #	71		Cereal Grains	Thailand		45	32	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Long-grain white, fragrant, steamed for 40 min #	91		Cereal Grains	China		45	41	Zhu, R., et al., Acute effects of non-homogenized and homogenized vegetables added to rice-based meals on postprandial glycaemic responses and in vitro carbohydrate digestion. British Journal of Nutrition, 2018. 120(9): p. 1023-1033.	Normal	4h	16	2018
Glutinous (waxy) rice, low-amylose, boiled for 20 min #	75		Cereal Grains	Thailand		45	34	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Glutinous rice, steamed #	76		Cereal Grains	South Korea		45	34	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Calrose, white, medium grain, boiled (Rice Growers Co-op., Australia) #	83		Cereal Grains	Australia		45	37	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Sungold, Pelde, parboiled (Rice Growers Co-op., Australia) #	87		Cereal Grains	Australia		45	39	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Waxy (0-2% amylose) (Rice Growers Co-op., Australia) #	88		Cereal Grains	Australia		45	40	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	7	1991
Pelde, white (Rice Growers Co-op., Australia) #	93		Cereal Grains	Australia		45	42	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	7	1991
Parboiled (converted), white, boiled 20-30 min, Uncle Ben's® (Masterfoods, USA) #	38		Cereal Grains	USA		45	17	Crapo, P.A., G. Reaven, and J. Olefsky, Postprandial plasma-glucose and -insulin responses to different complex carbohydrates. Diabetes, 1977. 26(12): p. 1178-1183.	Normal	3h	16	1977
Parboiled rice (Uncle Ben's Converted rice, Effem Foods Ltd., Rexdale, Ontario, Canada) #	48		Cereal Grains	Canada		45	22	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	13	1985
Parboiled rice #	72		Cereal Grains	USA		45	32	Crapo, P.A., et al., Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. The American Journal of Clinical Nutriiton, 1980. 33(8): p. 1723-8.	Type 2 & IGT	3h6	5 & 6	1980
Parboiled rice (Uncle Ben's Converted rice, Effem Foods Ltd., Rexdale, Ontario, Canada) #	45		Cereal Grains	Canada		45	20	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	5	1985
Parboiled (converted), white, long grain, boiled 20-30 min, Uncle Ben's® (Masterfoods USA) #	51		Cereal Grains	USA		45	23	Crapo, P.A., et al., Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients. The American Journal of Clinical Nutriiton, 1981. 34(2): p. 184-90.	Type 2	3h6	20	1981
Parboiled white rice, boiled 12 min #	39		Cereal Grains	Denmark		45	18	Rasmussen, O., S. Gregersen, and K. Hermansen, Influence of the amount of starch on the glycaemic index to rice in non-insulin-dependent diabetic subjects. British Journal of Nutrition, 1992. 67(3): p. 371-7.	Type 2	4h	7	1990
Parboiled white rice, boiled 12 min #	43		Cereal Grains	Denmark		45	19	Rasmussen, O., S. Gregersen, and K. Hermansen, Influence of the amount of starch on the glycaemic index to rice in non-insulin-dependent diabetic subjects. British Journal of Nutrition, 1992. 67(3): p. 371-7.	Type 2	4h	7	1990
Parboiled white rice, boiled 12 min #	44		Cereal Grains	Denmark		45	20	Rasmussen, O.W., et al., Blood glucose and insulin responses to different meals in non-insulin-dependent diabetic subjects of both sexes. The American Journal of Clinical Nutriiton, 1992. 56(4): p. 712-5.	Type 2	5h	11	1991
Parboiled white rice, boiled 12 min #	47		Cereal Grains	Denmark		45	21	Rasmussen, O.W., et al., Blood glucose and insulin responses to different meals in non-insulin-dependent diabetic subjects of both sexes. The American Journal of Clinical Nutriiton, 1992. 56(4): p. 712-5.	Type 2	5h	12	1991
Long grain, parboiled, boiled 5 min #	38		Cereal Grains	Canada		45	17	Wolever, T.M.S., et al., Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutrition Research, 1986. 6(4): p. 349-357.	Type 2	3h	13	1986
Long grain, boiled, 10 min #	61		Cereal Grains	USA		45	27	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	8	1987
Long grain, parboiled, boiled 15 min #	48		Cereal Grains	Canada		45	22	Wolever, T.M.S., et al., Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutrition Research, 1986. 6(4): p. 349-357.	Type 1	3h	5	1986
Long grain. parboiled, boiled 25 min #	47		Cereal Grains	Canada		45	21	Wolever, T.M.S., et al., Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutrition Research, 1986. 6(4): p. 349-357.	Type 2	3h	13	1986
Bangladeshi rice variety BR16, parboiled (28% amylose), boiled in salted water for 22 min #	36		Cereal Grains	Bangladesh		45	16	Larsen, H.N., et al., Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects. European Journal of Clinical Nutrition, 1996. 50(1): p. 22-7.	Type 2	3h	12	1995
Bangladeshi rice variety BR16, traditionally parboiled (27% amylose), boiled in salted water for 21 min #	33		Cereal Grains	Bangladesh		45	15	Larsen, H.N., et al., Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects. European Journal of Clinical Nutrition, 2000. 54(5): p. 380-5.	Type 2	3h	9	1999
Bangladeshi rice variety BR16, pressure parboiled (27% amylose), boiled in salted water for 21 min #	28		Cereal Grains	Bangladesh		45	13	Larsen, H.N., et al., Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects. European Journal of Clinical Nutrition, 2000. 54(5): p. 380-5.	Type 2	3h	9	1999
Bangladeshi rice variety BR4, parboiled (27% amylose), boiled in salted water for 21 min #	33		Cereal Grains	Bangladesh		45	15	Larsen, H.N., et al., Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects. European Journal of Clinical Nutrition, 1996. 50(1): p. 22-7.	Type 2	3h	12	1995
Bangladeshi rice variety BR2, parboiled (12% amylose), boiled in salted water for 20.5 min #	52		Cereal Grains	Bangladesh		45	23	Larsen, H.N., et al., Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects. European Journal of Clinical Nutrition, 1996. 50(1): p. 22-7.	Type 2	3h	12	1995
Parboiled, low-amylose, Pelde, Sungold (Rice Growers Co-op, Australia) #	87		Cereal Grains	Australia		45	39	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	8	1991
Polished rice #	61		Cereal Grains	Canada		45	27	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Normal	2h	9	2011
Polished rice #	70		Cereal Grains	Canada		45	32	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Type 2	3h	10	2011
Polished rice #	72		Cereal Grains	Canada		45	32	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	High fast insulin	2h	12	2011
Polished rice #	82		Cereal Grains	China		45	37	Lu, J., et al., Apple Preload Halved the Postprandial Glycaemic Response of Rice Meal on in Healthy Subjects. Nutrients, 2019. 11(12).	Normal	4h	18	2019
Rice powder (80 mm mesh), raw, 3.5% starch gelatinization #	50		Cereal Grains	South Korea		45	23	Jung, E.Y., et al., Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students. Nutrition Research, 2009. 29(7): p. 457-61.	Normal	2h	12	2009
Rice powder (80 mm mesh), raw, freeze-dried for 24 h at -50°C pressure <1 mbar, 5.4% gelatinization #	60		Cereal Grains	South Korea		45	27	Jung, E.Y., et al., Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students. Nutrition Research, 2009. 29(7): p. 457-61.	Normal	2h	12	2009
Rice, boiled in water for 15 min, 76.9% starch gelatinization #	72		Cereal Grains	South Korea		45	32	Jung, E.Y., et al., Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students. Nutrition Research, 2009. 29(7): p. 457-61.	Normal	2h	12	2009
Rice, red Adan #	69		Cereal Grains	Indonesia		45	31	Saragih, B., N.M. Naibaho, and B. Saragih, Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo. Food Research, 2019. 3(5): p. 537-545.	Normal	2h	10	2019
Rice (Oryza sativa L.), red Mayas #	68		Cereal Grains	Indonesia		45	31	Saragih, B., N.M. Naibaho, and B. Saragih, Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo. Food Research, 2019. 3(5): p. 537-545.	Normal	2h	10	2019
Jasmine rice, Della, cooked in rice cooker (Specialty Rice Inc., USA) #	96		Cereal Grains	USA		45	43	Truong, T.H., W.C. Yuet, and M.D. Hall, Glycemic index of American-grown jasmine rice classified as high. International Journal of Food Sciences and Nutrition, 2014. 65(4): p. 436-9.	Normal	2h	12	2014
Rice, white Adan #	72		Cereal Grains	Indonesia		45	32	Saragih, B., N.M. Naibaho, and B. Saragih, Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo. Food Research, 2019. 3(5): p. 537-545.	Normal	2h	10	2019
Rice (Oryza sativa L.), white Mayas #	74		Cereal Grains	Indonesia		45	33	Saragih, B., N.M. Naibaho, and B. Saragih, Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo. Food Research, 2019. 3(5): p. 537-545.	Normal	2h	10	2019
White rice, NS, boiled in water with 1 g salt, refrigerated 16-20 h, reheated #	54		Cereal Grains	India		45	24	Kanan, W., et al., Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents. Indian Journal of Physiology and Pharmacology, 1998. 42(1): p. 81-9.	Normal	3h	8	1998
White rice, NS, boiled 13 min, then baked 10 min at 160°C #	94		Cereal Grains	Italy		45	42	Gatti, E., et al., Plasma glucose and insulin responses to carbohydrate food (rice) with different thermal processing. Annals of Nutrition & Metabolism, 1987. 31(5): p. 296-303.	Normal	3h14	14	1986
White rice, steamed #	70		Cereal Grains	South Korea		45	32	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	8	2018
Rice, white, containing PPB-R-203 resistant starch (Pharma Power Biotec, Taipei, Taiwan) #	38		Cereal Grains	Taiwan		45	17	Lin, C.H., et al., Assessment of blood glucose regulation and safety of resistant starch formula-based diet in healthy normal and subjects with type 2 diabetes. Medicine, 2015. 94(33): p. e1332.	Normal	2h	8	2009
Rice, white, gruel, simmered over low heat with water for 45 min #	93		Cereal Grains	South Korea		45	42	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Rice cakes, white, prepared by steaming white rice flour over high heat for 30 min #	81		Cereal Grains	South Korea		45	36	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Rice cakes, rounded, prepared by steaming white rice flour over high heat for 30 min and then forming into cylindrical rice cakes #	51		Cereal Grains	South Korea		45	23	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Cajun Style, Uncle Ben's® (Effem Foods Ltd., Bolton, Canada) #	51		Cereal Grains	Canada		45	23	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Garden Style, Uncle Ben's® (Effem Foods Ltd., Canada) #	56		Cereal Grains	Canada		45	25	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Glutinous rice balls, boiled rice cake balls in water for 15 min #	97		Cereal Grains	South Korea		45	44	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Long Grain and Wild, Uncle Ben's® (Effem Foods Ltd., Canada) #	55		Cereal Grains	Canada		45	25	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Mexican Fast and Fancy, Uncle Ben's® (Effem Foods Ltd., Canada) #	59		Cereal Grains	Canada		45	27	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Saskatchewan wild rice #	58		Cereal Grains	Canada		45	26	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Rice, long grain, high resistant starch (4.4 g RS/50 g avCHO), prepared in rice cooker, refrigerated #	84		Cereal Grains	USA		45	38	Chiu, Y.-T. and M.L. Stewart, Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans. Asia Pacific Journal of Clinical Nutrition, 2013. 22(3): p. 372-9.	Normal	2h	21	2013
Rice, short grain, low resistant starch (0.4 g RS/50 g avCHO), prepared in pressure cooker, refrigerated #	78		Cereal Grains	USA		45	35	Chiu, Y.-T. and M.L. Stewart, Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans. Asia Pacific Journal of Clinical Nutrition, 2013. 22(3): p. 372-9.	Normal	2h	21	2013
Rye, whole kernels #	30		Cereal Grains	Canada		45	14	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	9	1985
Rye, whole kernels, pressure cooked (15 psi) 30 min in 2 L water #	33		Cereal Grains	Canada		45	15	Jenkins, D.J., et al., Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. The American journal of clinical nutrition, 1986. 43(4): p. 516-20.	Type 1 & Type 2	3h	5 & 9	1985
Rye, whole kernels #	40		Cereal Grains	Canada		45	18	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	7	1985
Rye kernels (Lantma?nnen R&D, Ja?rna, Sweden), boiled in 189.5 g water for 35 min, 0.5 g NaCl added #	52		Cereal Grains	Sweden		45	23	Rosen, L.A., E.M. Ostman, and I.M. Bjorck, Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products. Nutrition Journal, 2011. 10: p. 7.	Normal	4.5h	10	2007
Rye kernels (Nord Mills AB, Malmo, Sweden), boiled in 110 mL water for 35 min, 0.5 g salt in water #	52		Cereal Grains	Sweden		45	23	Nilsson, A.C., et al., Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. The American Journal of Clinical Nutrition, 2008. 87(3): p. 645-54.	Normal	2h	12	2007
Sago starch (Metroxylon spp.), prepared as a rice analogue by extrusion and drying at 50°C for 12 h #	41		Cereal Grains	Indonesia		45	18	Wahjuningsih, S.B., et al., Resistant starch content and glycaemic index of Sago (Metroxylon spp.) starch and red bean (Phaseolus Vulgaris) based analogue rice. Pakistan Journal of Nutrition, 2016. 15(7): p. 667-672.	Normal	2h	20	2016
Sago starch (Metroxylon spp.) with the addition of 5% red bean (Phaseolus vulgaris) flour, prepared as a rice analogue by extrusion and drying at 50°C for 12 h #	48		Cereal Grains	Indonesia		45	22	Wahjuningsih, S.B., et al., Resistant starch content and glycaemic index of Sago (Metroxylon spp.) starch and red bean (Phaseolus Vulgaris) based analogue rice. Pakistan Journal of Nutrition, 2016. 15(7): p. 667-672.	Normal	2h	20	2016
Sago starch (Metroxylon spp.) with the addition of 10% red bean (Phaseolus vulgaris) flour, prepared as a rice analogue by extrusion and drying at 50°C for 12 h #	50		Cereal Grains	Indonesia		45	23	Wahjuningsih, S.B., et al., Resistant starch content and glycaemic index of Sago (Metroxylon spp.) starch and red bean (Phaseolus Vulgaris) based analogue rice. Pakistan Journal of Nutrition, 2016. 15(7): p. 667-672.	Normal	2h	20	2016
Sago starch (Metroxylon spp.) with the addition of 15% red bean (Phaseolus vulgaris) flour, prepared as a rice analogue by extrusion and drying at 50°C for 12 h #	69		Cereal Grains	Indonesia		45	31	Wahjuningsih, S.B., et al., Resistant starch content and glycaemic index of Sago (Metroxylon spp.) starch and red bean (Phaseolus Vulgaris) based analogue rice. Pakistan Journal of Nutrition, 2016. 15(7): p. 667-672.	Normal	2h	20	2016
Sago starch (Metroxylon spp.) with the addition of 20% red bean (Phaseolus vulgaris) flour, prepared as a rice analogue by extrusion and drying at 50°C for 12 h #	70		Cereal Grains	Indonesia		45	32	Wahjuningsih, S.B., et al., Resistant starch content and glycaemic index of Sago (Metroxylon spp.) starch and red bean (Phaseolus Vulgaris) based analogue rice. Pakistan Journal of Nutrition, 2016. 15(7): p. 667-672.	Normal	2h	20	2016
Sago starch (Metroxylon spp.) with the addition of 25% red bean (Phaseolus vulgaris) flour, prepared as a rice analogue by extrusion and drying at 50°C for 12 h #	77		Cereal Grains	Indonesia		45	35	Wahjuningsih, S.B., et al., Resistant starch content and glycaemic index of Sago (Metroxylon spp.) starch and red bean (Phaseolus Vulgaris) based analogue rice. Pakistan Journal of Nutrition, 2016. 15(7): p. 667-672.	Normal	2h	20	2016
Bulgur, boiled #	47		Cereal Grains	Canada		45	21	Jenkins, D.J., et al., Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. British Medical Journal (Clinical Research Edition), 1988. 297(6654): p. 958-60.	Type 2	3h	6	1988
Bulgur, boiled in 800 mL water 20 min #	46		Cereal Grains	Canada		45	21	Jenkins, D.J., et al., Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. The American journal of clinical nutrition, 1986. 43(4): p. 516-20.	Type 1 & Type 2	3h	5 & 12	1985
Bulgur, boiled #	46		Cereal Grains	Canada		45	21	Jenkins, D.J., et al., Low glycemic index carbohydrate foods in the management of hyperlipidemia. The American Journal of Clinical Nutrition, 1985. 42(4): p. 604-617.	Type 2	3h	13	1984
Bulgur, boiled 20 min #	46		Cereal Grains	Canada		45	21	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	12	1985
Bulgur, boiled 20 min #	53		Cereal Grains	Canada		45	24	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	6	1985
Semolina, roasted at 105°C then gelatinized with water, with 5 g groundnut oil #	76		Cereal Grains	India		45	34	Mani, U.V., et al., Glycaemic index of conventional carbohydrate meals. British Journal of Nutrition, 1992. 68(2): p. 445-50.	Type 2	2h	6	1991
Semolina, steamed and gelatinized, with 5 g groundnut oil #	55		Cereal Grains	India		45	25	Mani, U.V., et al., Glycaemic index of conventional carbohydrate meals. British Journal of Nutrition, 1992. 68(2): p. 445-50.	Type 2	2h	6	1991
Wheat, whole kernels (Triticum aestivum), soaked 12 h, stored moist 24 h, steamed 1 h #	30		Cereal Grains	India		45	14	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h	12-15	1991
Wheat, whole kernels #	43		Cereal Grains	Canada		45	19	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	11	1985
Wheat, whole kernels, pressure cooked (15 psi) 30 min in 2 L water #	45		Cereal Grains	Canada		45	20	Jenkins, D.J., et al., Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread. The American journal of clinical nutrition, 1986. 43(4): p. 516-20.	Type 1 & Type 2	3h	6 & 11	1985
Wheat kernels (BFEL, Germany), boiled in 156.4 g water for 40 min, 0.5 g NaCl added #	48		Cereal Grains	Germany		45	22	Rosen, L.A., E.M. Ostman, and I.M. Bjorck, Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products. Nutrition Journal, 2011. 10: p. 7.	Normal	4.5h	10	2007
Wheat, whole kernels #	49		Cereal Grains	Canada		45	22	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	7	1985
Wheat kernels (Nord Mills AB, Malmo, Sweden), boiled in 100 mL water for 30 min, 0.5 g salt in water #	56		Cereal Grains	Sweden		45	25	Nilsson, A.C., et al., Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. The American Journal of Clinical Nutrition, 2008. 87(3): p. 645-54.	Normal	2h	12	2007
Wheat, NS #	63		Cereal Grains	India		45	28	Dilawari, J.B., et al., Reduction of postprandial plasma glucose by Bengal gram dal (Cicer arietinum) and rajmah (Phaseolus vulgaris). The American Journal of Clinical Nutrition, 1981. 34(11): p. 2450-3.	Normal	2h9	5	1981
Wheat, quick cooking (White Wings, Sydney, Australia) #	54		Cereal Grains	Australia		45	24	Ross, S.W., et al., Glycemic index of processed wheat products. The American Journal of Clinical Nutrition, 1987. 46(4): p. 631-5.	Normal	2h	8	1986
Arrowroot (Maranta Arundinaceae) cookies, containing cinnamon (Cinnamomum verum) and porang (Amorphophallus oncophyllus) glucomannan, My Cookies® #	48		Cookies	Indonesia		20	10	Lestari, L.A., et al., Glycemic index and glycemic load of arrowroot (Maranta arundinaceae) cookies with the addition of cinnamon (cinnamomum verum) and porang (amorphophallus oncophyllus) glucomannan. Food Research, 2020. 4(3): p. 866-872.	Normal	2h	10	2019
Arrowroot (McCormick's, Interbare Foods, Toronto, Canada) #	64		Cookies	Canada		20	13	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
Arrowroot plus (McCormick's, Canada) #	62		Cookies	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Milk Arrowroot™ (Arnotts, Sydney, NSW, Australia) #	69		Cookies	Australia		20	14	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Biscotti, made with 100% whole wheat flour #	45		Cookies	Canada		20	9	Marinangeli, C.P.F., A.N. Kassis, and P.J.H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science, 2009. 74(9): p. S385-9.	Normal	2.5h	19	2009
Biscotti, made with 100% whole yellow pea flour (Best Cooking Pulses Inc, MB, Canada) #	32		Cookies	Canada		20	6	Marinangeli, C.P.F., A.N. Kassis, and P.J.H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science, 2009. 74(9): p. S385-9.	Normal	2.5h	19	2009
Biscuits (Dicofarm Spa, Rome, Italy)17 #	67		Cookies	Italy		20	13	Jenkins, A.L., et al., Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial. Croatian Medical Journal, 2008. 49(6): p. 772-82.	Type 2	3h	9	2008
Biscuits (Dicofarm Spa, Rome, Italy) #	72		Cookies	Italy		20	14	Jenkins, A.L., et al., Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial. Croatian Medical Journal, 2008. 49(6): p. 772-82.	Normal	1.5h	10	2008
Biscuits, containing 9.9 g highly viscous fiber blend (70% glucomannan, 30% xanthan) (Dicofarm Spa, Rome, Italy) #	26		Cookies	Italy		20	5	Jenkins, A.L., et al., Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial. Croatian Medical Journal, 2008. 49(6): p. 772-82.	Type 2	3h	9	2008
Biscuits, containing 9.9 g highly viscous fiber blend (70% glucomannan, 30% xanthan) (Dicofarm Spa, Rome, Italy) #	18		Cookies	Italy		20	4	Jenkins, A.L., et al., Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial. Croatian Medical Journal, 2008. 49(6): p. 772-82.	Normal	1.5h	10	2008
Biscuit, commercially-available #	80		Cookies	Nigeria		20	16	Gbenga-Fabusiwa, F.J., et al., Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition, 2019. 74(4): p. 553-559.	Type 2	3h	10	2019
Biscuit, made from wheat flour, flavored with ginger #	60		Cookies	Nigeria		20	12	Gbenga-Fabusiwa, F.J., et al., Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition, 2019. 74(4): p. 553-559.	Type 2	3h	10	2019
Biscuit, made from 100% pigeon pea (Cajanus cajan fabaceae) flour, flavored with ginger #	41		Cookies	Nigeria		20	8	Gbenga-Fabusiwa, F.J., et al., Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition, 2019. 74(4): p. 553-559.	Type 2	3h	10	2019
Biscuit, made from 75% pigeon pea (Cajanus cajan fabaceae) flour and 25% wheat flour, flavored with ginger #	45		Cookies	Nigeria		20	9	Gbenga-Fabusiwa, F.J., et al., Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition, 2019. 74(4): p. 553-559.	Type 2	3h	10	2019
Biscuit, made from 50% pigeon pea (Cajanus cajan fabaceae) flour and 50% wheat flour, flavored with ginger #	51		Cookies	Nigeria		20	10	Gbenga-Fabusiwa, F.J., et al., Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition, 2019. 74(4): p. 553-559.	Type 2	3h	10	2019
Biscuit, made from 25% pigeon pea (Cajanus cajan fabaceae) flour and 75% wheat flour, flavored with ginger #	56		Cookies	Nigeria		20	11	Gbenga-Fabusiwa, F.J., et al., Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition, 2019. 74(4): p. 553-559.	Type 2	3h	10	2019
Biscuit, NS #	70		Cookies	China		20	14	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	7	2005
Biscuits, plain, sweet #	44		Cookies	Italy		20	9	Marangoni, F. and A. Poli, The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2008. 18(9): p. 602-5.	Normal	2h	15	2007
Biscuits, plain, sweet, enriched with fiber blend (70% inulin, 20% guar gum, 5% glucomannan and 5% wheat fiber) #	26		Cookies	Italy		20	5	Marangoni, F. and A. Poli, The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2008. 18(9): p. 602-5.	Normal	2h	15	2007
Chocolate chip cookies, containing wheat flour and coconut flour #	51		Cookies	Philippines		20	10	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Cookie, increased GI variant (sugar-to-flour ratio: 1.84) #	63		Cookies	Belgium		20	13	Vrolix, R. and R.P. Mensink, Variability of the glycemic response to single food products in healthy subjects. Contemporary Clinical Trials, 2010. 31(1): p. 5-11.	Normal	2h	10	2010
Digestives #	56		Cookies	Canada		20	11	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
Digestives #	59		Cookies	Canada		20	12	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Digestives, Peak Frean’s (Nabisco Ltd., Toronto, Canada) #	62		Cookies	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
Digestives, gluten-free (maize starch) (Nutricia Dietary Care Ltd., Redish, Stockport, UK) #	59		Cookies	UK		20	12	Packer, S.C., A. Dornhorst, and G.S. Frost, The glycaemic index of a range of gluten?free foods. Diabetic Medicine, 2000. 17(9): p. 657-660.	Type 2	3h	8	2000
Fette Biscottate Le malto d'orzo (Mulino Bianco, Barilla) #	84		Cookies	Italy		20	17	-	Normal	2h	9	2007
Golden Fruit biscuit (Griffin's Foods Ltd., Auckland, New Zealand) #	77		Cookies	New Zealand		20	15	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	10	2000
Graham Wafers (Christie Brown & Co., Toronto, Canada) #	75		Cookies	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Highland Oatcakes (Walker's Shortbread Ltd., Aberlour-on-Spey, Scotland) #	58		Cookies	UK		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Highland Oatmeal™(Westons Biscuits, Australia) #	55		Cookies	Australia		20	11	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Macaroons, prepared with wheat flour and coconut flour #	33		Cookies	Philippines		20	7	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Morning Coffee™(Arnotts, Australia) #	79		Cookies	Australia		20	16	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Oatmeal biscuit #	54		Cookies	Canada		20	11	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Oro (Saiwa, Italy) #	67		Cookies	Italy		20	13	-	Normal	2h	13	1998
Prince Meganana Chocolate (LU, Spain) #	49		Cookies	Spain		20	10	-	Normal	2h	11	1996-2000
Rich Tea (Canada) #	55		Cookies	Canada		20	11	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Shortbread (Arnotts, Australia) #	64		Cookies	Australia		20	13	Ross, S.W., et al., Glycemic index of processed wheat products. The American Journal of Clinical Nutrition, 1987. 46(4): p. 631-5.	Normal	2h	8	1986
Shredded Wheatmeal™ (Arnotts, Australia) #	62		Cookies	Australia		20	12	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Vanilla Wafers (Christie Brown & Co., Canada) #	78		Cookies	Canada		20	16	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Breton wheat crackers (Dare Foods Ltd., Kitchener, Canada) #	68		Crackers	Canada		15	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Crackers, enriched with 1.9% ß-glucan #	75		Crackers	Italy		15	11	Tubili, C., et al., Addition of different soluble fiber fractions to oven baked products is not always a successful tool for reducing the Glycemic Index. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2010. 20(2): p. e2-3.	Normal	3h	12	2009
Jatz™, plain salted cracker biscuits (Arnotts, Australia) #	55		Crackers	Australia		15	8	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Kavli™ Norwegian Crispbread (Players Biscuits, Sydney, Australia) #	71		Crackers	Australia		15	11	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Lees Cabin Crackers #	60		Crackers	Fiji		15	9	Lako, J., et al., The glycemic index (GI) and glycemic load (GL) of five commonly consumed foods of the South Pacific. Pacific Health Dialogue, 2004. 11(1): p. 47-54.	Normal	2h	8	2004
Premium Soda Crackers (Christie Brown & Co., Canada) #	75		Crackers	Canada		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Puffed Crispbread (Westons, Australia) #	81		Crackers	Australia		15	12	Ross, S.W., et al., Glycemic index of processed wheat products. The American Journal of Clinical Nutrition, 1987. 46(4): p. 631-5.	Normal	2h	8	1986
Puffed rice cakes, white (Rice Growers Co-op, Australia) #	82		Crackers	Australia		15	12	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	6	1991
Rice cake #	82		Crackers	China		15	12	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Rye crispbread #	64		Crackers	Germany		15	10	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Type 2	NS	NS	1980
Rye crispbread (Ryvita Company Ltd., UK) #	64		Crackers	UK		15	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Ryvita, High-fiber rye crispbread (Ryvita Company Ltd., Poole, Dorset, UK) #	60		Crackers	UK		15	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Ryvita® #	69		Crackers	Canada		15	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	7	1981
Ryvita, whole-wheat snack bread (Ryvita Co Ltd., Poole, Dorset, UK) #	75		Crackers	UK		15	11	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Sao™, plain square crackers (Arnotts, Australia) #	70		Crackers	Australia		15	11	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Stoned Wheat Thins (Christie Brown & Co., Canada) #	68		Crackers	Canada		15	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	11	1984-1992
Water cracker #	63		Crackers	Canada		15	9	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Water cracker (Arnotts, Australia) #	78		Crackers	Australia		15	12	Ross, S.W., et al., Glycemic index of processed wheat products. The American Journal of Clinical Nutrition, 1987. 46(4): p. 631-5.	Normal	2h	8	1986
Custard, home made from milk, egg, wheat starch, and sugar #	43		Dairy Products and Alternatives	Australia		20	9	Ross, S.W., et al., Glycemic index of processed wheat products. The American Journal of Clinical Nutrition, 1987. 46(4): p. 631-5.	Normal	2h	8	1986
Fromage Frais, yellow fruit: mango and papaya (Healthy Living, UK) #	25		Dairy Products and Alternatives	UK		20	7	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Fromage Frais, yellow fruit: passionfruit and pineapple (Healthy Living, UK) #	18		Dairy Products and Alternatives	UK		20	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Fromage Frais, yellow fruit: peach and apricot (Healthy Living, UK) #	22		Dairy Products and Alternatives	UK		20	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Ice cream, NS #	36		Dairy Products and Alternatives	Canada		20	7	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Ice cream (half vanilla, half chocolate) #	58		Dairy Products and Alternatives	Italy		20	12	Bucalossi, A., et al., Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes, Nutrition & Metabolism, 1990. 3(2): p. 143-51.	Normal	2h	7	1989
Ice cream, NS #	62		Dairy Products and Alternatives	USA		20	12	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Ice cream, chocolate flavored #	68		Dairy Products and Alternatives	USA		20	14	Bukar, J., et al., Frozen desserts and glycemic response in well-controlled NIDDM patients. Diabetes Care, 1990. 13(4): p. 382-5.	Type 2	3h	12	1989
Ice cream (half vanilla, half chocolate) #	81		Dairy Products and Alternatives	Italy		20	16	Bucalossi, A., et al., Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes, Nutrition & Metabolism, 1990. 3(2): p. 143-51.	Type 2	2h	14	1989
Ice cream, low carbohydrate, chocolate #	32		Dairy Products and Alternatives	Australia		20	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Ice cream, low carbohydrate, vanilla #	7		Dairy Products and Alternatives	Australia		20	1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Ice cream, low fat (Light™ Peters, Nestle Australia) #	50		Dairy Products and Alternatives	Australia		20	10	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Full-fat milk, NS, tested in young adults (17-18 y) #	3		Dairy Products and Alternatives	South Africa		10	0.3	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	7	1984
Full-fat milk #	11		Dairy Products and Alternatives	Italy		10	1	Bucalossi, A., et al., Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes, Nutrition & Metabolism, 1990. 3(2): p. 143-51.	Normal	2h	7	1989
Full-fat (3% fat, Skånemejerier, Malmö, Sweden) #	21		Dairy Products and Alternatives	Sweden		10	2	Ostman, E.M., H.G. Liljeberg Elmståhl, and I.M. Björck, Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. The American Journal of Clinical Nutrition, 2001. 74(1): p. 96-100.	Normal	2h	10	2000
Full-fat milk #	24		Dairy Products and Alternatives	Italy		10	2	Bucalossi, A., et al., Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes, Nutrition & Metabolism, 1990. 3(2): p. 143-51.	Type 2	2h	14	1989
Full-fat milk (Dairy Farmers Ltd, Sydney, Australia) #	31		Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Full-fat milk #	34		Dairy Products and Alternatives	Canada		10	3	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Full-fat milk #	41		Dairy Products and Alternatives	USA		10	4	Hoyt, G., M.S. Hickey, and L. Cordain, Dissociation of the glycaemic and insulinaemic responses to whole and skimmed milk. British Journal of Nutrition, 2005. 93(2): p. 175-7.	Normal	2h	9	2004
Fermented cow's milk (ropy milk, långfil, 3% fat) (Arla, Gävle, Sweden) #	11		Dairy Products and Alternatives	Sweden		10	1	Ostman, E.M., H.G. Liljeberg Elmståhl, and I.M. Björck, Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. The American Journal of Clinical Nutrition, 2001. 74(1): p. 96-100.	Normal	2h	10	2000
Fermented cow's milk (filmjölk, 3% fat) (Skånemejerier, Malmö, Sweden) #	11		Dairy Products and Alternatives	Sweden		10	1	Ostman, E.M., H.G. Liljeberg Elmståhl, and I.M. Björck, Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. The American Journal of Clinical Nutrition, 2001. 74(1): p. 96-100.	Normal	2h	10	2000
Milk, reduced fat with added omega 3 (Take Care™, Dairy Farmers Ltd, Australia) #	23		Dairy Products and Alternatives	Australia		10	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Milk, semi-skimmed, British (Dairycrest, UK) #	25		Dairy Products and Alternatives	UK		10	3	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Milk, reduced fat (98% fat free) with added omega 3 (Farmers Best™, Dairy Farmers Ltd, Australia) #	27		Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Milk, reduced fat (1.4%) (Lite White™, Dairy Farmers Ltd, Australia) #	30		Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Milk, reduced-fat (1.5% fat w/v) #	31		Dairy Products and Alternatives	Sweden		10	3	Gunnerud, U., et al., The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk. Nutrition Journal, 2012. 11: p. 83.	Normal	2h	9	2012
Reconstituted bovine casein drink, 1.5% fat w/v, with added lactose #	31		Dairy Products and Alternatives	Sweden		10	3	Gunnerud, U., et al., The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk. Nutrition Journal, 2012. 11: p. 83.	Normal	2h	9	2012
Reconstituted bovine whey drink, 1.5% fat w/v, with added lactose #	43		Dairy Products and Alternatives	Sweden		10	4	Gunnerud, U., et al., The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk. Nutrition Journal, 2012. 11: p. 83.	Normal	2h	9	2012
Milk, skim, made from powder (Arla Foods, Sweden) #	27		Dairy Products and Alternatives	Sweden		10	3	Nilsson, M., et al., Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins. The American Journal of Clinical Nutriiton, 2004. 80(5): p. 1246-53.	Normal	2h	12	2004
Milk, skim #	32		Dairy Products and Alternatives	Canada		10	3	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Milk, skim (Dairy Farmers Ltd, Australia) #	32		Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Milk, skim, Shape™ fat free (Dairy Farmers Ltd, Australia) #	34		Dairy Products and Alternatives	Australia		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Milk, skim #	37		Dairy Products and Alternatives	USA		10	4	Hoyt, G., M.S. Hickey, and L. Cordain, Dissociation of the glycaemic and insulinaemic responses to whole and skimmed milk. British Journal of Nutrition, 2005. 93(2): p. 175-7.	Normal	2h	8	2004
Milk, skim #	40		Dairy Products and Alternatives	USA		10	4	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Milk, skimmed, pasteurized, British (Dairycrest, UK) #	48		Dairy Products and Alternatives	UK		10	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Milk, low-fat, chocolate, with aspartame, Lite White™ (Dairy Farmers Ltd, Australia) #	24		Dairy Products and Alternatives	Australia		10	5	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Milk, low-fat, chocolate, with sugar, Lite White™ (Dairy Farmers Ltd, Australia) #	34		Dairy Products and Alternatives	Australia		10	7	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Yoghurt, champagne rhubarb (Finest, UK) #	49		Dairy Products and Alternatives	UK		20	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, Jalna Bush Honey Bio Dynamic (Jalna Dairy Foods, VIC, Australia) #	26		Dairy Products and Alternatives	Australia		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Yoghurt, NS #	36		Dairy Products and Alternatives	Canada		20	7	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Yoghurt, orange blossom (Finest, UK) #	42		Dairy Products and Alternatives	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, red fruit: raspberry and cranberry (Healthy Living Light, UK) #	42		Dairy Products and Alternatives	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, Strawberry #	38		Dairy Products and Alternatives	Czech Republic		20	8	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Normal	2h	20	2010
Yoghurt, Strawberry (Healthy Living Light, UK) #	45		Dairy Products and Alternatives	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	9	2005
Yoghurt, Strawberry #	51		Dairy Products and Alternatives	Czech Republic		20	10	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Type 2	2h	16	2010
Yoghurt, toffee (Healthy Living Light, UK) #	41		Dairy Products and Alternatives	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, vanilla (Healthy Living Light, UK) #	47		Dairy Products and Alternatives	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, white peach (Finest, UK) #	54		Dairy Products and Alternatives	UK		20	11	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Youghurt, low-fat, fruit, aspartame, Ski™ (Dairy Farmers, Australia) #	14		Dairy Products and Alternatives	Australia		20	3	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Yoghurt, low-fat, fruit, sugar, Ski™ (Dairy Farmers, Australia) #	33		Dairy Products and Alternatives	Australia		20	7	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Yoghurt, low-fat, toffee #	51		Dairy Products and Alternatives	UK		20	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Yoghurt, reduced-fat, strawberry #	38		Dairy Products and Alternatives	Czech Republic		20	8	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal	2h	20	2005
Fat-Free Natural yoghurt (Jalna Dairy Foods, Australia) #	19		Dairy Products and Alternatives	Australia		10	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Greek Style yoghurt, Premium blend (Jalna Dairy Foods, Australia) #	12		Dairy Products and Alternatives	Australia		10	1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Leben European Style yoghurt (Jalna Dairy Foods, Australia) #	11		Dairy Products and Alternatives	Australia		10	1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Yoghurt, probiotic, strawberry #	52		Dairy Products and Alternatives	UK		20	10	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Probiotic drink, pink grapefruit #	60		Dairy Products and Alternatives	UK		20	12	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Whey protein, consumed with 19.4 g lactose in water #	31		Dairy Products and Alternatives	Sweden		10	3	Nilsson, M., et al., Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins. The American Journal of Clinical Nutriiton, 2004. 80(5): p. 1246-53.	Normal	2h	12	2004
Tofu-based frozen dessert, chocolate with high-fructose (24%) corn syrup #	115		Dairy Products and Alternatives	USA		20	23	Bukar, J., et al., Frozen desserts and glycemic response in well-controlled NIDDM patients. Diabetes Care, 1990. 13(4): p. 382-5.	Type 2	3h	12	1989
Apple, NS #	28		Fruit and Fruit Products	Denmark		15	4	Gregersen, S., et al., Glycaemic and insulinaemic responses to orange and apple compared with white bread in non-insulin-dependent diabetic subjects. European Jounal of Clinical Nutrition, 1992. 46(4): p. 301-3.	Type 2	4h	8	1991
Apple, Braeburn #	32		Fruit and Fruit Products	New Zealand		15	5	Ha, M.A., et al., Relationship between the glycaemic index and sugar content of fruits. Diabetes, Nutrition and Metabolism, 1992. 5: p. 199-203.	Type 2 & IGT	3h	15	1991
Apple, Golden Delicious #	39		Fruit and Fruit Products	Canada		15	6	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Apple, Golab, raw #	39		Fruit and Fruit Products	Iran		15	6	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Apple, NS #	41		Fruit and Fruit Products	Romania		15	6	Ionescu-Tîrgovi?te, C., et al., Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non-insulin-dependent) diabetes. Diabetologia, 1983. 24(2): p. 80-4.	Type 2	2h9	8	1982
Apple, Green, raw #	41		Fruit and Fruit Products	Iran		15	6	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Apple, NS #	34		Fruit and Fruit Products	Germany		15	5	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Type 2	NS	NS	1980
Apple, NS #	40		Fruit and Fruit Products	USA		15	6	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Apple, NS #	45		Fruit and Fruit Products	Italy		15	7	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	7	1995
Apricots, NS #	50		Fruit and Fruit Products	Iran		15	8	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Apricots, NS #	58		Fruit and Fruit Products	Italy		15	9	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	7	1995
Apricots, canned in light syrup (Riviera, Aliments Caneast Foods, Montreal, Canada) #	65		Fruit and Fruit Products	Canada		15	10	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	9	1993
Apricots, dried #	30		Fruit and Fruit Products	Australia		15	5	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Apricots, dried, ready to eat #	31		Fruit and Fruit Products	UK		15	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Apricots, dried (Wasco foods, Montreal, Canada) #	33		Fruit and Fruit Products	Canada		15	5	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	9	1993
Banana Chapa kola variety (Musa sp.) #	30		Fruit and Fruit Products	Bangladesh		15	5	Fatema, K., et al., Glycemic index determination of vegetable and fruits in healthy Bangladeshi subjects. Malaysian Journal of Nutrition, 2011. 17(3): p. 393-9.	Normal	2h	14	2011
Banana, under-ripe (yellow with some green skin) #	31		Fruit and Fruit Products	Denmark		15	5	Hermansen, K., et al., Influence of ripeness of banana on the blood glucose and insulin response in type 2 diabetic subjects. Diabet Med, 1992. 9(8): p. 739-43.	Type 2	4h	10	1992
Banana, NS #	35		Fruit and Fruit Products	Taiwan		15	5	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Normal	2h	20	2010
Banana, NS #	41		Fruit and Fruit Products	Taiwan		15	6	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Type 2	2h	17	2010
Banana, slightly under-ripe (yellow with green tips) #	41		Fruit and Fruit Products	USA		15	6	Ercan, N., et al., Plasma glucose and insulin responses to bananas of varying ripeness in persons with noninsulin-dependent diabetes mellitus. Journal of the American College of Nutrition, 1993. 12(6): p. 703-9.	Type 2	5h34	7	1992
Banana, slightly under-ripe (yellow with green sections) #	42		Fruit and Fruit Products	USA		15	6	Ercan, N., et al., Plasma glucose and insulin responses to bananas of varying ripeness in persons with noninsulin-dependent diabetes mellitus. Journal of the American College of Nutrition, 1993. 12(6): p. 703-9.	Type 2	5h34	7	1992
Banana (Musa spp.), Kolikuttu-Silk AAB variety, ripe, raw #	43		Fruit and Fruit Products	Sri Lanka		15	6	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Chemical compositions and glycemic responses to banana varieties. International Journal of Food Sciences and Nutrition, 2011. 62(4): p. 307-9.	Normal	2h	10	2011
Banana (Musa spp.), embul-Mysore AAB variety, ripe, raw #	43		Fruit and Fruit Products	Sri Lanka		15	6	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Chemical compositions and glycemic responses to banana varieties. International Journal of Food Sciences and Nutrition, 2011. 62(4): p. 307-9.	Normal	2h	10	2011
Banana (Musa paradisiaca) #	44		Fruit and Fruit Products	Nigeria		15	7	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Type 2	2h9	9	2002
Banana, NS #	47		Fruit and Fruit Products	Germany		15	7	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
Banana (Musa spp.), anamalu-Gros Michel AAA variety, ripe, raw #	48		Fruit and Fruit Products	Sri Lanka		15	7	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Chemical compositions and glycemic responses to banana varieties. International Journal of Food Sciences and Nutrition, 2011. 62(4): p. 307-9.	Normal	2h	10	2011
Banana, over-ripe (yellow flecked with brown) #	48		Fruit and Fruit Products	USA		15	7	Ercan, N., et al., Plasma glucose and insulin responses to bananas of varying ripeness in persons with noninsulin-dependent diabetes mellitus. Journal of the American College of Nutrition, 1993. 12(6): p. 703-9.	Type 2	5h34	7	1992
Banana (Musa spp.), seeni kesel-Pisang Awak ABB variety, ripe, raw #	49		Fruit and Fruit Products	Sri Lanka		15	7	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Chemical compositions and glycemic responses to banana varieties. International Journal of Food Sciences and Nutrition, 2011. 62(4): p. 307-9.	Normal	2h	10	2011
Banana, NS #	49		Fruit and Fruit Products	Israel		15	7	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	9	1988
Banana, ripe (all yellow) #	51		Fruit and Fruit Products	USA		15	8	Ercan, N., et al., Plasma glucose and insulin responses to bananas of varying ripeness in persons with noninsulin-dependent diabetes mellitus. Journal of the American College of Nutrition, 1993. 12(6): p. 703-9.	Type 2	5h34	7	1992
Banana, over-ripe (yellow with 1-2 mm brown spots) #	53		Fruit and Fruit Products	Denmark		15	8	Hermansen, K., et al., Influence of ripeness of banana on the blood glucose and insulin response in type 2 diabetic subjects. Diabet Med, 1992. 9(8): p. 739-43.	Type 2	4h	10	1992
Banana, NS #	59		Fruit and Fruit Products	Italy		15	9	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	8	1995
Banana, NS #	59		Fruit and Fruit Products	Canada		15	9	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
Banana #	62		Fruit and Fruit Products	Canada		15	9	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Banana, NS #	70		Fruit and Fruit Products	South Africa		15	11	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal young adult 17-18 y)	2h	8	1984
Banana (Musa paradisiaca), yellow skin without green or brown discoloration #	75		Fruit and Fruit Products	Nigeria		15	11	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Normal	2h	10	2010
Blueberries (sour cherry), raw #	28		Fruit and Fruit Products	Iran		15	4	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Breadfruit, peeled, boiled 26 min #	60		Fruit and Fruit Products	Jamaica		15	9	Bahado-Singh, P.S., et al., Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. British Journal of Nutrition, 2006. 96(3): p. 476-481.	Normal	2h	8	2005
Breadfruit (Artocarpus altilis), peeled, boiled 26 min, frozen, thawed and reheated for 1 min #	60		Fruit and Fruit Products	Trinidad		15	9	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	8	2003
Breadfruit, raw #	68		Fruit and Fruit Products	Australia		15	10	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Cherries, raw #	29		Fruit and Fruit Products	Iran		15	4	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Cherries, raw, sour #	22		Fruit and Fruit Products	Germany		15	3	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Cherries, dark, raw, pitted #	63		Fruit and Fruit Products	Australia		15	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Chico (Zapota zapotilla coville), raw #	40		Fruit and Fruit Products	Philippines		15	6	Guevarra, M.T. and L.N. Panlasigui, Blood glucose responses of diabetes mellitus type II patients to some local fruits. Asia Pacific Journal of Clinical Nutrition, 2000. 9(4): p. 303-8.	Type 2	3h	10	2000
Dates, Barhi variety, dried and vacuum packed #	50		Fruit and Fruit Products	Saudi Arabia		15	8	Miller, C.J., E.V. Dunn, and I.B. Hashim, Glycemic index of 3 varieties of dates. Saudi Medical Journal, 2002. 23(5): p. 536-8.	Normal	2h	8	2000-2001
Dates, Bo ma'an variety, dried and vacuum packed #	31		Fruit and Fruit Products	Saudi Arabia		15	5	Miller, C.J., E.V. Dunn, and I.B. Hashim, Glycemic index of 3 varieties of dates. Saudi Medical Journal, 2002. 23(5): p. 536-8.	Normal	2h	8	2000-2001
Dates, Bo ma'an, Tamer stage (Al Saad Date factory, Al Ain, UAE) #	52		Fruit and Fruit Products	UAE		15	8	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Type 2	3h	10	2010
Dates, Dabbas, Tamer stage (Al Saad Date factory, Al Ain, UAE) #	50		Fruit and Fruit Products	UAE		15	8	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Type 2	3h	10	2010
Dates, Fardh variety, from A'Dhahira #	48		Fruit and Fruit Products	Oman		15	7	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Fardh variety, from A'Dakhlia #	57		Fruit and Fruit Products	Oman		15	9	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Fardh variety, from Al Batinah #	51		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Fardh variety, mean of 3 regions #	52		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Fara'd, Tamer stage (Al Saad Date factory, Al Ain, UAE) #	46		Fruit and Fruit Products	UAE		15	7	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Type 2	3h	10	2010
Dates, Khalas variety, from A'Dhahira #	50		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Khalas variety, from A'Dakhlia #	51		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Khalas variety, from Al Batinah #	56		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Khalas variety, mean of 3 regions #	52		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Khalas, Tamer stage (Al Saad Date factory, Al Ain, UAE) #	53		Fruit and Fruit Products	UAE		15	8	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Type 2	3h	10	2010
Dates, Khsab variety, from A'Dhahira #	52		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Khsab variety, from A'Dakhlia #	58		Fruit and Fruit Products	Oman		15	9	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Khsab variety, from Al Batinah #	55		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Khsab variety, mean of 3 regions #	55		Fruit and Fruit Products	Oman		15	8	Ali, A., Y.S.M. Al-Kindi, and F. Al-Said, Chemical composition and glycemic index of three varieties of Omani dates. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 51-62.	Normal	2h	10	2008
Dates, Lulu, Tamer stage (Al Saad Date factory, Al Ain, UAE) #	44		Fruit and Fruit Products	UAE		15	7	Alkaabi, J.M., et al., Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal, 2011. 10: p. 59.	Type 2	3h	10	2010
Dates, NS #	62		Fruit and Fruit Products	Israel		15	9	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	7	1988
Dates, Sabaka cultivar #	55		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Dates, Sabaka, Tamer stage #	55		Fruit and Fruit Products	Saudi Arabia		15	8	AlGeffari, M.A., et al., Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia. Annals of Saudi Medicine, 2016. 36(6): p. 397-403.	Normal	2h	10	2016
Durian (Durio zibethinus) #	49		Fruit and Fruit Products	Malaysia		15	7	Robert, S.D., et al., Glycemic index of common Malaysian fruits. Asia Pacific Journal of Clinical Nutrition, 2008. 17(1): p. 35-9.	Normal	2h	8	2008
Grapefruit, raw #	26		Fruit and Fruit Products	Germany		15	4	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Grapes, NS #	43		Fruit and Fruit Products	Germany		15	6	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Grapes, Golden no-seed, raw #	48		Fruit and Fruit Products	Iran		15	7	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Grapes, NS #	49		Fruit and Fruit Products	Taiwan		15	7	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Type 2	2h	17	2010
Grapes, NS #	49		Fruit and Fruit Products	Taiwan		15	7	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Normal	2h	20	2010
Grapes, NS #	50		Fruit and Fruit Products	Italy		15	8	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	9	1995
Guava, raw, cut into bite size pieces #	31		Fruit and Fruit Products	Singapore		15	5	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal (elderly)	2h	9	2016
Guava, raw #	31		Fruit and Fruit Products	Taiwan		15	5	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Normal	2h	20	2010
Guava, raw #	33		Fruit and Fruit Products	Taiwan		15	5	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Type 2	2h	17	2010
Guava, raw, puree #	49		Fruit and Fruit Products	Singapore		15	7	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal (elderly)	2h	9	2016
Guava (Psidium guajava), raw #	54		Fruit and Fruit Products	Jamaica		15	8	Francis, R.D., et al., Glycemic index of selected foods in Jamaica. Pharmacovigil and Pharmacoepi, 2019. 2: p. 13-16.	Normal	2h	10	2019
Kiwi fruit, Hayward #	47		Fruit and Fruit Products	New Zealand		15	7	Ha, M.A., et al., Relationship between the glycaemic index and sugar content of fruits. Diabetes, Nutrition and Metabolism, 1992. 5: p. 199-203.	Type 2 & IGT	3h	15	1991
Kiwifruit, Golden, raw #	47		Fruit and Fruit Products	Taiwan		15	7	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Type 2	2h	17	2010
Kiwifruit, Golden, raw #	47		Fruit and Fruit Products	Taiwan		15	7	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Normal	2h	20	2010
Kiwi fruit, NS #	58		Fruit and Fruit Products	Australia		15	9	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Lychee, NS #	48		Fruit and Fruit Products	Taiwan		15	7	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Normal	2h	20	2010
Lychee, NS #	60		Fruit and Fruit Products	Taiwan		15	9	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Type 2	2h	17	2010
Mango, frozen and thawed #	31		Fruit and Fruit Products	UK		15	5	Redfern, K.M., et al., Nutrient-extraction blender preparation reduces postprandial glucose responses from fruit juice consumption. Nutrition & Diabetes, 2017. 7(10): p. e288.	Normal	2h	9	2017
Mango (Magnifera inidica) #	34		Fruit and Fruit Products	Nigeria		15	5	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Type 2	2h9	6	2002
Mango (Mangifera indica) #	42		Fruit and Fruit Products	Philippines		15	6	Guevarra, M.T. and L.N. Panlasigui, Blood glucose responses of diabetes mellitus type II patients to some local fruits. Asia Pacific Journal of Clinical Nutrition, 2000. 9(4): p. 303-8.	Type 2	3h	10	2000
Mango (Mangifera indica) #	51		Fruit and Fruit Products	Australia		15	8	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Mango, ripe (Mangifera indica) #	60		Fruit and Fruit Products	India		15	9	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h12	12-15	1991
Mango puree, unprocessed #	43		Fruit and Fruit Products	Mexico		15	6	Elizondo-Montemayor, L., et al., High hydrostatic pressure processing reduces the glycemic index of fresh mango puree in healthy subjects. Food & Function, 2015. 6(4): p. 1352-60.	Normal	2h	38	2015
Mango puree, high hydrostatic pressure processed #	33		Fruit and Fruit Products	Mexico		15	5	Elizondo-Montemayor, L., et al., High hydrostatic pressure processing reduces the glycemic index of fresh mango puree in healthy subjects. Food & Function, 2015. 6(4): p. 1352-60.	Normal	2h	38	2015
Oranges, NS #	31		Fruit and Fruit Products	Denmark		15	5	Gregersen, S., et al., Glycaemic and insulinaemic responses to orange and apple compared with white bread in non-insulin-dependent diabetic subjects. European Jounal of Clinical Nutrition, 1992. 46(4): p. 301-3.	Type 2	4h	8	1991
Oranges, NS, tested in young adults (17-18 y) #	33		Fruit and Fruit Products	South Africa		15	5	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	6	1984
Oranges (Citrus sinensis) #	36		Fruit and Fruit Products	Nigeria		15	5	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Type 2	2h9	9	2002
Oranges, NS #	40		Fruit and Fruit Products	Canada		15	6	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Oranges, NS #	47		Fruit and Fruit Products	Israel		15	7	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	8	1988
Oranges, NS #	48		Fruit and Fruit Products	Italy		15	7	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	8	1995
Oranges (Sunkist, Van Nuys, CA, USA) #	49		Fruit and Fruit Products	USA		15	7	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	10	1993
Oranges NS #	52		Fruit and Fruit Products	Germany		15	8	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Type 2	NS	NS	1980
Papaya/paw paw, raw, cut into bite size pieces #	39		Fruit and Fruit Products	Singapore		15	6	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal (elderly)	2h	9	2016
Papaya/Paw paw (Carica papaya) #	42		Fruit and Fruit Products	Nigeria		15	6	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Type 2	2h9	5	2002
Papaya (Carica papaya), raw #	46		Fruit and Fruit Products	Jamaica		15	7	Francis, R.D., et al., Glycemic index of selected foods in Jamaica. Pharmacovigil and Pharmacoepi, 2019. 2: p. 13-16.	Normal	2h	10	2019
Papaya/paw paw, raw, puree #	46		Fruit and Fruit Products	Singapore		15	7	Tey, S.L., D.E.M. Lee, and C.J. Henry, Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults. The Journal of Nutrition, Health & Aging, 2017. 21(8): p. 887-891.	Normal (elderly)	2h	9	2016
Paw paw (Carica papaya) #	56		Fruit and Fruit Products	Australia		15	8	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Papaya (Carica papaya) #	58		Fruit and Fruit Products	Malaysia		15	9	Robert, S.D., et al., Glycemic index of common Malaysian fruits. Asia Pacific Journal of Clinical Nutrition, 2008. 17(1): p. 35-9.	Normal	2h	8	2008
Papaya/Paw paw, raw (Carica papaya) #	61		Fruit and Fruit Products	Philippines		15	9	Guevarra, M.T. and L.N. Panlasigui, Blood glucose responses of diabetes mellitus type II patients to some local fruits. Asia Pacific Journal of Clinical Nutrition, 2000. 9(4): p. 303-8.	Type 2	3h6	10	2000
Paw paw (papaya), ripe #	60		Fruit and Fruit Products	India		15	9	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h12	12-15	1991
Paw paw (Carica papaya), raw #	86		Fruit and Fruit Products	Nigeria		15	13	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Normal	2h	9	2010
Peach, raw #	28		Fruit and Fruit Products	Germany		15	4	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Peach, raw #	57		Fruit and Fruit Products	Italy		15	9	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	7	1995
Peach, canned in natural juice (Goulburn Valley brand, Ardmona Foods, Mooroopna, Australia) #	30		Fruit and Fruit Products	Australia		15	5	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Peach, canned in light syrup (Delmonte, Canadian Canners Ltd., Canada) #	53		Fruit and Fruit Products	Canada		15	8	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	11	1993
Peach, canned in heavy syrup (Letona Foods, Hawthorn East, VIC, Australia) #	58		Fruit and Fruit Products	Australia		15	9	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Peach, dried #	35		Fruit and Fruit Products	UK		15	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Peach palm fruit (Bactris gasipaes), red-orange peel, boiled at 96oC for 30 min, frozen, thawed at room temperature, peeled and deseeded #	35		Fruit and Fruit Products	Costa Rica		15	5	Jimenez, G., et al., Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp. Archivos latinoamericanos de Nutricion, 2012. 62(3): p. 242-8.	Normal	2h	8	2012
Peach palm (Bactris gasipaes), chips made from pulp, water and salt, then baked at 125°C for 25 min #	60		Fruit and Fruit Products	Costa Rica		15	9	Jimenez, G., et al., Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp. Archivos latinoamericanos de Nutricion, 2012. 62(3): p. 242-8.	Normal	2h	8	2012
Pear, Asian, raw #	18		Fruit and Fruit Products	Taiwan		15	3	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Normal	2h	20	2010
Pear, Asian, raw #	26		Fruit and Fruit Products	Taiwan		15	4	Chen, Y.Y., et al., Glycemia and peak incremental indices of six popular fruits in Taiwan: Healthy and type 2 diabetes subjects compared. Journal of Clinical Biochemistry and Nutrition, 2011. 49(3): p. 195-199.	Type 2	2h	17	2010
Pear, raw, NS #	33		Fruit and Fruit Products	Germany		15	5	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Pear, Winter Nellis, raw #	34		Fruit and Fruit Products	New Zealand		15	5	Ha, M.A., et al., Relationship between the glycaemic index and sugar content of fruits. Diabetes, Nutrition and Metabolism, 1992. 5: p. 199-203.	Type 2 & IGT	3h	15	1991
Pear, Bartlett, raw #	41		Fruit and Fruit Products	Canada		15	6	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	13	1993
Pear, raw, NS #	43		Fruit and Fruit Products	Italy		15	6	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	8	1995
Pear halves, canned in natural juice (SPC Ltd, Australia) #	43		Fruit and Fruit Products	Australia		15	6	Brand-Miller, J.C., et al. The glycaemic index of further Australian foods. in Proceedings of the Nutrition Society. 1998.	Normal	2h	7-10	1997
Pear, canned in pear juice, Bartlett (Delmonte, Canadian Canners Ltd., Canada) #	45		Fruit and Fruit Products	Canada		15	7	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	10	1993
Pear, dried #	43		Fruit and Fruit Products	UK		15	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Phalsa/Falsa (Grewia asiatica) extract #	5		Fruit and Fruit Products	Pakistan		15	1	Mesaik, M.A., et al., Effect of Grewia asiatica fruit on glycemic index and phagocytosis tested in healthy human subjects. Pakistan Journal of Pharmaceutical Sciences, 2013. 26(1): p. 85-9.	Normal	2h	15	2013
Pineapple (Ananas comosus), raw #	39		Fruit and Fruit Products	Nigeria		15	6	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Type 2	2h9	10	2002
Pineapple (Ananas comosus), raw #	51		Fruit and Fruit Products	Philippines		15	8	Guevarra, M.T. and L.N. Panlasigui, Blood glucose responses of diabetes mellitus type II patients to some local fruits. Asia Pacific Journal of Clinical Nutrition, 2000. 9(4): p. 303-8.	Type 2	3h	10	2000
Pineapple (Ananas comosus), raw #	65		Fruit and Fruit Products	Nigeria		15	10	Edo, A., et al., Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians. Nigerian Journal of Clinical Practice, 2011. 14(1): p. 79-82.	Normal	2h	10	2010
Pineapple, raw #	66		Fruit and Fruit Products	Australia		15	10	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Pitahaya (Hylocereus spp.), pulp, raw, frozen, thawed #	48		Fruit and Fruit Products	Costa Rica		15	7	Jimenez, G., et al., Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp. Archivos latinoamericanos de Nutricion, 2012. 62(3): p. 242-8.	Normal	2h	8	2012
Plum, NS #	24		Fruit and Fruit Products	Germany		15	4	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Plum, Bau Kul variety (Zizyphus mauritiana), raw #	32		Fruit and Fruit Products	Bangladesh		15	5	Fatema, K., et al., Glycemic index determination of vegetable and fruits in healthy Bangladeshi subjects. Malaysian Journal of Nutrition, 2011. 17(3): p. 393-9.	Normal	2h	14	2011
Plum, NS #	53		Fruit and Fruit Products	Italy		15	8	Lunetta, M., et al., No important differences in glycaemic responses to common fruits in type 2 diabetic patients. Diabet Med, 1995. 12(8): p. 674-8.	Type 2	3h	7	1995
Pomelo, Majia variety (Citrus grandis cv. Majiayou), fresh #	72		Fruit and Fruit Products	China		15	11	Shao, S.-Y., et al., Glycemic index, glycemic load, and glycemic response to pomelo in patients with type 2 diabetes. Journal of Huazhong University of Science and Technology (Medical sciences), 2017. 37(5): p. 711-718.	Type 2	2h	20	2013
Pomelo, Majia variety (Citrus grandis cv. Majiayou), fresh #	78		Fruit and Fruit Products	China		15	12	Shao, S.-Y., et al., Glycemic index, glycemic load, and glycemic response to pomelo in patients with type 2 diabetes. Journal of Huazhong University of Science and Technology (Medical sciences), 2017. 37(5): p. 711-718.	Normal	2h	20	2013
Prunes #	34		Fruit and Fruit Products	Iran		15	5	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Raisins (Sun-Maid, Kingsburg, CA, USA) #	49		Fruit and Fruit Products	USA		15	7	Kim, Y., et al., Raisins are a low to moderate glycemic index food with a correspondingly low insulin index. Nutrition Research, 2008. 28(5): p. 304-8.	Normal	2h	10	2008
Raisins (Sun-Maid, Kingsburg, CA, USA) #	50		Fruit and Fruit Products	USA		15	8	Kim, Y., et al., Raisins are a low to moderate glycemic index food with a correspondingly low insulin index. Nutrition Research, 2008. 28(5): p. 304-8.	Pre-diabetes	3h	10	2008
Raisins, Corinthian (Agricultural Cooperatives Union-Aeghion, Greece) #	51		Fruit and Fruit Products	Greece		15	8	Kanellos, P.T., et al., A study of glycemic response to Corinthian raisins in healthy subjects and in type 2 diabetes mellitus patients. Plant Foods for Human Nutrition, 2013. 68(2): p. 145-8.	Type 2	3h	15	2013
Raisins (Sun-Maid, Kingsburg, CA, USA) #	62		Fruit and Fruit Products	USA		15	9	Kim, Y., et al., Raisins are a low to moderate glycemic index food with a correspondingly low insulin index. Nutrition Research, 2008. 28(5): p. 304-8.	Normal athletes	2h	11	2008
Raisins, Corinthian (Agricultural Cooperatives Union-Aeghion, Greece) #	66		Fruit and Fruit Products	Greece		15	10	Kanellos, P.T., et al., A study of glycemic response to Corinthian raisins in healthy subjects and in type 2 diabetes mellitus patients. Plant Foods for Human Nutrition, 2013. 68(2): p. 145-8.	Normal	3h	15	2013
Raisins, NS #	64		Fruit and Fruit Products	Canada		15	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Raisins, NS #	66		Fruit and Fruit Products	Israel		15	10	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	9	1988
Rockmelon/Cantaloupe, raw #	65		Fruit and Fruit Products	Australia		15	10	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Rockmelon/Cantaloupe, raw #	70		Fruit and Fruit Products	Australia		15	11	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Sultanas, red #	49		Fruit and Fruit Products	Iran		15	7	Afaghi, A., et al., Glycemic index and glycemic loads of variety of fruits: Clinical implementation of fruits' serving size in low glycemic load diet. Current Topics in Nutraceutical Research, 2009. 7(3-4): p. 157-160.	Normal	2h	8	2009
Sultanas #	56		Fruit and Fruit Products	Australia		15	8	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Sultanas #	58		Fruit and Fruit Products	UK		15	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Tomato (Solanum lycopersicum), raw #	23		Fruit and Fruit Products	Jamaica		15	3	Francis, R.D., et al., Glycemic index of selected foods in Jamaica. Pharmacovigil and Pharmacoepi, 2019. 2: p. 13-16.	Normal	2h	10	2019
Watermelon (Citrullus vulgaris), raw #	50		Fruit and Fruit Products	Jamaica		15	8	Francis, R.D., et al., Glycemic index of selected foods in Jamaica. Pharmacovigil and Pharmacoepi, 2019. 2: p. 13-16.	Normal	2h	10	2019
Watermelon, raw #	72		Fruit and Fruit Products	Australia		15	11	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Watermelon, raw #	80		Fruit and Fruit Products	Australia		15	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	8	2003
Fruit Cocktail, canned (Delmonte Canadian Canners Ltd., Hamilton, Canada) #	56		Fruit and Fruit Products	Canada		15	8	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	8	1993
Mixed fruit, fresh, containing banana (10%), mango (10%), passion fruit (20%), pineapple (20%), kiwi (20%) and raspberries (20%), frozen and thawed #	33		Fruit and Fruit Products	UK		15	5	Redfern, K.M., et al., Nutrient-extraction blender preparation reduces postprandial glucose responses from fruit juice consumption. Nutrition & Diabetes, 2017. 7(10): p. e288.	Normal	2h	19	2017
Vitari, frozen fruit dessert, non-dairy (Nestlé, Australia) #	28		Fruit and Fruit Products	Australia		15	4	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Apple juice, unsweetened #	41		Fruit and Fruit Products	USA		20	8	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Apple juice, unsweetened (Allens, Toronto, Canada) #	42		Fruit and Fruit Products	Canada		20	8	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	6	1993
Grapefruit juice, unsweetened (Sunpac, Toronto, Canada) #	49		Fruit and Fruit Products	Canada		20	10	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	13	1993
Mango, processed in a blender for 30 sec with 125 mL water, frozen and thawed, consumed as a nutrient-extracted juice #	38		Fruit and Fruit Products	UK		20	8	Redfern, K.M., et al., Nutrient-extraction blender preparation reduces postprandial glucose responses from fruit juice consumption. Nutrition & Diabetes, 2017. 7(10): p. e288.	Normal	2h	9	2017
Orange juice #	46		Fruit and Fruit Products	Canada		20	9	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Orange juice, unsweetened, reconstituted concentrate, Quelch brand (Berri Ltd, Australia) #	53		Fruit and Fruit Products	Australia		20	11	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Orange juice, reconstituted from frozen concentrate #	57		Fruit and Fruit Products	USA		20	11	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Pineapple juice, unsweetened (Dole Packaged Foods, Toronto, Canada) #	47		Fruit and Fruit Products	Canada		20	9	Wolever, T.M.S., et al., Glycaemic index of fruits and fruit products in patients with diabetes. International Journal of Food Sciences and Nutrition, 1993. 43(4): p. 205-212.	Type 2	3h	13	1993
Tomato juice, no added sugar (Campbell's Soup Company, Camden, USA) #	33		Fruit and Fruit Products	USA		10	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2002
Mixed fruit, containing banana (10%), mango (10%), passion fruit (20%), pineapple (20%), kiwi (20%) and raspberries (20%), processed in a blender for 30 sec with 125 mL water, frozen and thawed, consumed as a nutrient-extracted juice #	66		Fruit and Fruit Products	UK		20	13	Redfern, K.M., et al., Nutrient-extraction blender preparation reduces postprandial glucose responses from fruit juice consumption. Nutrition & Diabetes, 2017. 7(10): p. e288.	Normal	2h	19	2017
Raspberry (162 g) and Mango (114.2 g), processed in a blender for 30 sec with 125 mL water, consumed as a nutrient-extracted juice #	40		Fruit and Fruit Products	UK		20	8	Alkutbe, R., et al., Nutrient extraction lowers postprandial glucose response of fruit in adults with obesity as well as healthy weight adults. Nutrients, 2020. 12(3): p. 766.	Normal	2h	15	2020
Raspberry (162 g) and Mango (114.2 g), processed in a blender for 30 sec with 125 mL water, consumed as a nutrient-extracted juice #	25		Fruit and Fruit Products	UK		20	5	Alkutbe, R., et al., Nutrient extraction lowers postprandial glucose response of fruit in adults with obesity as well as healthy weight adults. Nutrients, 2020. 12(3): p. 766.	Obese	2h	11	2020
Passionfruit (150 g) and Mango (114.2 g), processed in a blender for 30 sec with 125 mL water, consumed as a nutrient-extracted juice #	31		Fruit and Fruit Products	UK		20	6	Alkutbe, R., et al., Nutrient extraction lowers postprandial glucose response of fruit in adults with obesity as well as healthy weight adults. Nutrients, 2020. 12(3): p. 766.	Normal	2h	10	2020
Passionfruit (150 g) and Mango (114.2 g), processed in a blender for 30 sec with 125 mL water, consumed as a nutrient-extracted juice #	26		Fruit and Fruit Products	UK		20	5	Alkutbe, R., et al., Nutrient extraction lowers postprandial glucose response of fruit in adults with obesity as well as healthy weight adults. Nutrients, 2020. 12(3): p. 766.	Obese	2h	11	2020
V8® 100% vegetable juice (Campbell's Soup Company, USA) #	43		Fruit and Fruit Products	USA		10	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	9	2002
Breast milk, human, reduced-fat (1.5% fat w/v), pasteurized (Arla Foods, Stockholm, Sweden) #	40		Infant Formula and Weaning Foods	Sweden		10	4	Gunnerud, U., et al., The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk. Nutrition Journal, 2012. 11: p. 83.	Normal (adults)	2h	9	2012
Apple baby food #	28		Infant Formula and Weaning Foods	Czech Republic		10	3	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Normal (adults)	2h	16	2010
Apple baby food #	54		Infant Formula and Weaning Foods	Czech Republic		10	5	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Normal (adults)	2h	20	2010
Apple baby food #	54		Infant Formula and Weaning Foods	Czech Republic		10	5	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal (adults)	2h	20	2005
Beef and white beans infant meal, canned, heated in microwave #	34		Infant Formula and Weaning Foods	Sweden		10	3	Ostman, E., et al., On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants. Nutrients, 2016. 8(6).	Normal (adults)	2h	9	2000
Boiled cracked spaghetti (ICA Italia) served with commercially canned meat sauce (Felix Kottfarsas Original, Orkla Foods, Eslov, Sweden), heated in microwave #	27		Infant Formula and Weaning Foods	Sweden		10	3	Ostman, E., et al., On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants. Nutrients, 2016. 8(6).	Normal (adults)	4h	21	2013
Bolognese pasta infant meal (puree with some soft intact pieces), canned, heated in microwave #	56		Infant Formula and Weaning Foods	Sweden		10	6	Ostman, E., et al., On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants. Nutrients, 2016. 8(6).	Normal (adults)	2h	9	2000
Bolognese pasta infant meal (puree with some soft intact pieces), canned, heated in microwave #	56		Infant Formula and Weaning Foods	Sweden		10	6	Ostman, E., et al., On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants. Nutrients, 2016. 8(6).	Normal (adults)	4h	21	2013
Bolognese pasta meal (cracked spaghetti with minced meat and vegetables), microwave heat-treated for pasteurization, heated in microwave before consumption #	43		Infant Formula and Weaning Foods	Sweden		10	4	Ostman, E., et al., On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants. Nutrients, 2016. 8(6).	Normal (adults)	4h	21	2013
Gruel (wholemeal wheat, rye, rice, wheat and oat flour) (Semper Foods AB, Sweden), made with whole milk and water #	48		Infant Formula and Weaning Foods	Sweden		10	5	Nilsson, M., H. Elmståhl, and I. Björck, Glucose and insulin responses to porridge and gruel meals intended for infants. European Journal of Clinical Nutrition, 2005. 59(5): p. 646-50.	Normal (adults)	2h	10	2004
Porridge (rice & wheat flour), apple-pear flavored (Semper Foods AB, Sweden), made with whole milk and water #	47		Infant Formula and Weaning Foods	Sweden		10	5	Nilsson, M., H. Elmståhl, and I. Björck, Glucose and insulin responses to porridge and gruel meals intended for infants. European Journal of Clinical Nutrition, 2005. 59(5): p. 646-50.	Normal (adults)	2h	10	2004
Porridge (wholemeal wheat, oat, rice & wheat flour), fruit flavored (Semper Foods AB, Sweden), made with whole milk and water #	52		Infant Formula and Weaning Foods	Sweden		10	5	Nilsson, M., H. Elmståhl, and I. Björck, Glucose and insulin responses to porridge and gruel meals intended for infants. European Journal of Clinical Nutrition, 2005. 59(5): p. 646-50.	Normal (adults)	2h	10	2004
Porridge (rice and wheat flour), made with whole milk and water #	55		Infant Formula and Weaning Foods	Sweden		10	6	Nilsson, M., H. Elmståhl, and I. Björck, Glucose and insulin responses to porridge and gruel meals intended for infants. European Journal of Clinical Nutrition, 2005. 59(5): p. 646-50.	Normal (adults)	2h	10	2004
Rice porridge (Semper Foods AB, Sweden), made with whole milk and water #	52		Infant Formula and Weaning Foods	Sweden		10	5	Nilsson, M., H. Elmståhl, and I. Björck, Glucose and insulin responses to porridge and gruel meals intended for infants. European Journal of Clinical Nutrition, 2005. 59(5): p. 646-50.	Normal (adults)	2h	10	2004
Adzuki beans (Vigna angularis var. angularis), pre-soaked at 4°C for 12 h, steamed for 40 min #	21		Legumes	China		15	3	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Adzuki beans (Vigna angularis var. angularis), pre-soaked at 4o°C for 12 h, steamed for 70 min #	29		Legumes	China		15	4	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Haricot beans, home-cooked, soaked overnight, boiled 1h in water, baked in tomato sauce 2 h (HJ Heinz, Australia) #	23		Legumes	Australia		15	3	Traianedes, K. and K. O'Dea, Commercial canning increases the digestibility of beans in vitro and postprandial metabolic responses to them in vivo. The American Journal of Clinical Nutrition, 1986. 44(3): p. 390-7.	Normal	3h6	6	1985
Baked Beans, canned #	40		Legumes	Canada		15	6	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	7	1981
Baked Beans, Heinz Vegetarian baked haricot beans (HJ Heinz Company, Dandenong, VIC, Australia) #	40		Legumes	Australia		15	6	Traianedes, K. and K. O'Dea, Commercial canning increases the digestibility of beans in vitro and postprandial metabolic responses to them in vivo. The American Journal of Clinical Nutrition, 1986. 44(3): p. 390-7.	Normal	3h6	6	1985
Baked Beans in Mild Curry sauce (HJ Heinz, Australia) #	49		Legumes	Australia		15	7	-	Normal	2h	8	2006
Baked beans, canned haricot/navy beans in tomato sauce (Libby, McNeill & Libby, Chatham, Canada) #	57		Legumes	Canada		15	9	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	7	1986
Beans, dried, boiled, NS #	20		Legumes	Italy		15	3	Bucalossi, A., et al., Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes, Nutrition & Metabolism, 1990. 3(2): p. 143-51.	Type 2	2h	14	1989
Beans, dried, boiled, NS #	37		Legumes	Italy		15	6	Bucalossi, A., et al., Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes, Nutrition & Metabolism, 1990. 3(2): p. 143-51.	Normal	2h	7	1989
Beans (Vigna unguiculata L. Walp), oloyin variety, boiled for 2 h17 #	12		Legumes	Nigeria		15	2	Olopade, O.B., et al., Comparison of glycaemic indices of some local beans (Vigna unguiculata [Linn] Walp varieties) in Nigerians. Journal of Endocrinology, Metabolism and Diabetes of South Africa, 2017. 22(3): p. 51-55.	Normal	2h	12	2012
Beans (Vigna unguiculata L. Walp), drum variety, boiled for 2 h17 #	18		Legumes	Nigeria		15	3	Olopade, O.B., et al., Comparison of glycaemic indices of some local beans (Vigna unguiculata [Linn] Walp varieties) in Nigerians. Journal of Endocrinology, Metabolism and Diabetes of South Africa, 2017. 22(3): p. 51-55.	Normal	2h	12	2012
Beans (Vigna unguiculata L. Walp), Sokoto white variety, boiled for 2 h17 #	12		Legumes	Nigeria		15	2	Olopade, O.B., et al., Comparison of glycaemic indices of some local beans (Vigna unguiculata [Linn] Walp varieties) in Nigerians. Journal of Endocrinology, Metabolism and Diabetes of South Africa, 2017. 22(3): p. 51-55.	Normal	2h	12	2012
Black bean (Phaseolus vulgaris Linn), soaked overnight, cooked 40 min #	20		Legumes	Philippines		15	3	Panlasigui, L.N., L.M. Panlilio, and J.C. Madrid, Glycaemic response in normal subjects to five different legumes commonly used in the Philippines. International Journal of Food Sciences and Nutrition, 1995. 46(2): p. 155-60.	Normal	1h	11	1995
Black Beans #	31		Legumes	Mexico		15	5	Frati-Munari, A.C., et al., The glycemic index of some foods common in Mexico. Gaceta medica de Mexico, 1991. 127(2): p. 163-70; discussion 170-1.	Type 2 & Normal	3h	27 & 21	1991
Blackeyed beans, boiled in water with 2 g salt #	33		Legumes	Canada		15	5	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Blackeyed peas (Vigna unguiculata), boiled, consumed with 4.24 g salt #	38		Legumes	Nigeria		15	6	Akanji, A.O., et al., Dietary salt and the glycaemic response to meals of different fibre content. European Journal of Clinical Nutrition, 1989. 43(10): p. 699-703.	Normal	3h6	10	1989
Blackeyed beans/peas (Cowpeas), boiled #	50		Legumes	Canada		15	8	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
Blackeyed peas (Vigna unguiculata), boiled #	52		Legumes	Nigeria		15	8	Akanji, A.O., et al., Dietary salt and the glycaemic response to meals of different fibre content. European Journal of Clinical Nutrition, 1989. 43(10): p. 699-703.	Normal	3h6	10	1989
Cowpeas (Vigna unguiculata L. Walp.), soaked overnight, boiled, cooled overnight, microwaved #	7		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Cowpeas (Vigna unguiculata L. Walp.), soaked overnight, boiled, cooled overnight, microwaved #	11		Legumes	Philippines		15	2	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Brown beans, dried, soaked overnight, cooked in water with 2 g salt, tested in young adults (17-18 y) #	24		Legumes	South Africa		15	4	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	7	1984
Brown beans #	38		Legumes	Mexico		15	6	Frati-Munari, A.C., et al., The glycemic index of some foods common in Mexico. Gaceta medica de Mexico, 1991. 127(2): p. 163-70; discussion 170-1.	Type 2 & Normal	3h	27 & 21	1991
Butter beans, dried, soaked overnight, boiled 50 min #	26		Legumes	UK		15	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Butter beans, dried, soaked overnight, cooked in water with 2 g salt, tested in young adults (17-18 y) #	28		Legumes	South Africa		15	4	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	8	1984
Butter beans, dried, soaked, cooked 1.25 h #	29		Legumes	South Africa		15	4	Vorster, H.H., et al., Effects of graded sucrose additions on taste preference, acceptability, glycemic index, and insulin response to butter beans. The American Journal of Clinical Nutriiton, 1987. 45(3): p. 575-9.	Normal	2h	11	1986
Butter beans, boiled in water with 2 g salt #	36		Legumes	Canada		15	5	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Butter beans, dried, boiled + 5 g sucrose #	30		Legumes	South Africa		15	5	Vorster, H.H., et al., Effects of graded sucrose additions on taste preference, acceptability, glycemic index, and insulin response to butter beans. The American Journal of Clinical Nutriiton, 1987. 45(3): p. 575-9.	Normal	2h	11	1986
Butter beans, dried, boiled + 10 g sucrose #	31		Legumes	South Africa		15	5	Vorster, H.H., et al., Effects of graded sucrose additions on taste preference, acceptability, glycemic index, and insulin response to butter beans. The American Journal of Clinical Nutriiton, 1987. 45(3): p. 575-9.	Normal	2h	11	1986
Butter beans, dried, boiled + 15 g sucrose #	54		Legumes	South Africa		15	8	Vorster, H.H., et al., Effects of graded sucrose additions on taste preference, acceptability, glycemic index, and insulin response to butter beans. The American Journal of Clinical Nutriiton, 1987. 45(3): p. 575-9.	Type 2, Type 1 & Normal	2h	21, 8 & 11	1986
Chickpeas, canned, drained, heated in microwave for 90 sec (Giant Chickpeas with Chilies, Al-Daniah, Kuwait)38 #	51		Legumes	Kuwait		15	8	Zafar, T.A. and A.R. Allafi, Dynamics of blood glucose concentration after a food determines subsequent energy consumption. Progress in Nutrition, 2019. 21(2): p. 382-390.	Normal	2h9	14	2019
Chickpeas (Cicer arietinum), soaked overnight, boiled, cooled overnight, microwaved #	5		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Chickpeas (Cicer arietinum), soaked overnight, boiled, cooled overnight, microwaved #	6		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Chickpeas (Cicer arietinum Linn), dried, soaked, boiled 35 min #	10		Legumes	Philippines		15	2	Panlasigui, L.N., L.M. Panlilio, and J.C. Madrid, Glycaemic response in normal subjects to five different legumes commonly used in the Philippines. International Journal of Food Sciences and Nutrition, 1995. 46(2): p. 155-60.	Normal	1h	11	1995
Chickpeas, brown, Chana dhal, boiled in salted water #	13		Legumes	Pakistan		15	2	Khan, I., F. Tabassum, and A. Khan, Glycemic indices and glycemic loads of various types of pulses. Pakistan Journal of Nutrition, 2008. 7(1): p. 104-108.	Normal	2h	7	2008
Chickpeas, dried, boiled #	31		Legumes	Canada		15	5	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	6	1986
Chickpeas #	33		Legumes	Canada		15	5	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	7	1983
Chickpeas, boiled in water with 2 g salt #	36		Legumes	Canada		15	5	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Chickpeas, boiled in salted water #	36		Legumes	Pakistan		15	5	Khan, I., F. Tabassum, and A. Khan, Glycemic indices and glycemic loads of various types of pulses. Pakistan Journal of Nutrition, 2008. 7(1): p. 104-108.	Normal	2h	7	2008
Chickpeas, canned in brine (Lancia-Bravo Foods Ltd., Toronto, Canada) #	43		Legumes	Canada		15	6	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	11	1986
Bengal gram dhal, chickpea, boiled #	11		Legumes	India		15	2	Dilawari, J.B., et al., Reduction of postprandial plasma glucose by Bengal gram dal (Cicer arietinum) and rajmah (Phaseolus vulgaris). The American Journal of Clinical Nutrition, 1981. 34(11): p. 2450-3.	Normal	2h9	6	1981
Chickpeas, curry, canned (Canasia Foods Ltd., Scarborough, Canada) #	41		Legumes	Canada		15	6	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	7	1984-1992
Hummus (chickpea salad dip) #	6		Legumes	Lebanon		15	1	Mehio, Z. and N.H. Hwalla Baba, Z., Glycemic and Insulinemic Responses of Normal Subjects to Selected Meals Commonly Consumed in the Middle East. Journal of Nutritional and Environmental Medicine, 1997. 7(4): p. 275-286.	Normal	2h	12	1997
Green peas (Pisum sativum L.), soaked overnight, boiled, cooled overnight, microwaved #	9		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Green peas (Pisum sativum L.), soaked overnight, boiled, cooled overnight, microwaved #	9		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Haricot/Navy beans, pressure cooked at 15 psi for 25 min (King Grains, Toronto, Canada) #	29		Legumes	Canada		15	4	Jenkins, D.J., et al., Glycemic responses to foods: possible differences between insulin-dependent and noninsulin-dependent diabetics. The American Journal of Clinical Nutrition, 1984. 40(5): p. 971-81.	Type 2	3h	7	1983
Haricot/Navy beans, dried, boiled #	31		Legumes	Canada		15	5	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	7	1986
Haricot/Navy beans, boiled in water with 2 g salt #	31		Legumes	Canada		15	5	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Haricot/Navy beans (King Grains, Canada) #	40		Legumes	Canada		15	6	Wolever, T.M., et al., Prediction of the relative blood glucose response of mixed meals using the white bread glycemic index. Diabetes Care, 1985. 8(5): p. 418-28.	Normal	1h	6	1985
Haricot/Navy beans, pressure cooked at15 psi for 25 min (King Grains, Canada) #	60		Legumes	Canada		15	9	Jenkins, D.J., et al., Glycemic responses to foods: possible differences between insulin-dependent and noninsulin-dependent diabetics. The American Journal of Clinical Nutrition, 1984. 40(5): p. 971-81.	Type 1	3h	6	1983
Kidney beans (Phaseolus vulgaris L.), soaked overnight, boiled, cooled overnight, microwaved #	9		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Kidney beans (Phaseolus vulgaris L.), soaked overnight, boiled, cooled overnight, microwaved #	13		Legumes	Philippines		15	2	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Kidney/white bean (Phaseolus vulgaris Linn), soaked, boiled 17 min #	14		Legumes	Philippines		15	2	Panlasigui, L.N., L.M. Panlilio, and J.C. Madrid, Glycaemic response in normal subjects to five different legumes commonly used in the Philippines. International Journal of Food Sciences and Nutrition, 1995. 46(2): p. 155-60.	Normal	1h	11	1995
Kidney beans, boiled 2 min, soaked 60 min, simmered 60 min, reheated in microwave #	23		Legumes	USA		15	3	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	8	1987
Kidney beans, dried, boiled #	23		Legumes	France		15	3	Bornet, F.R., et al., Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. The American Journal of Clinical Nutrition, 1987. 45(3): p. 588-595.	Type 2	3h	3	1987
Kidney beans (Phaseolus vulgaris L.), red, soaked 20 min, boiled 70 min #	26		Legumes	Sweden		15	4	Granfeldt, Y., et al., An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition, 1992. 46(9): p. 649-60.	Normal	1.5h	10	1991
Kidney beans, boiled in water with 2 g salt #	29		Legumes	Canada		15	4	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Kidney beans, boiled in salted water #	32		Legumes	Pakistan		15	5	Khan, I., F. Tabassum, and A. Khan, Glycemic indices and glycemic loads of various types of pulses. Pakistan Journal of Nutrition, 2008. 7(1): p. 104-108.	Normal	2h	7	2008
Kidney beans (Phaseolus vulgaris L.), autoclaved #	35		Legumes	Sweden		15	5	Granfeldt, Y., et al., An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition, 1992. 46(9): p. 649-60.	Normal	1.5h	10	1991
Kidney beans, dried, boiled #	43		Legumes	Canada		15	6	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	8	1986
Kidney beans #	47		Legumes	Canada		15	7	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	7	1983
Red Kidney beans, dried, soaked overnight, boiled 60 min #	51		Legumes	UK		15	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Kidney beans, dried, soaked 12 h, stored moist 24 h, steamed 1 h #	70		Legumes	India		15	11	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h	12-15	1991
Kidney beans, canned (Lancia-Bravo Foods Ltd., Canada) #	53		Legumes	Canada		15	8	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	11	1986
Lentils, NS, boiled in water with 2 g salt #	29		Legumes	Canada		15	4	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	7	1981
Lentils, NS, simmered 20 min, refrigerated, reheated in microwave #	28		Legumes	USA		15	4	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	8	1987
Lentils, green, dried, boiled #	22		Legumes	Canada		15	3	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	11	1986
Lentils, green, dried, boiled #	30		Legumes	France		15	5	Bornet, F.R., et al., Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. The American Journal of Clinical Nutrition, 1987. 45(3): p. 588-595.	Type 2	3h	3	1987
Lentils, green, dried, boiled #	37		Legumes	Australia		15	6	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	1982
Lentils, green, canned in brine (Lancia-Bravo Foods Ltd., Canada) #	53		Legumes	Canada		15	8	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	11	1986
Lentils, red, dried, boiled #	18		Legumes	Canada		15	3	Wolever, T.M., et al., Ileal loss of available carbohydrate in man: comparison of a breath hydrogen method with direct measurement using a human ileostomy model. The American Journal of Gastroenterology, 1986. 81(2): p. 115-22.	Normal	1h	8	1986
Lentils, red, dried, boiled #	21		Legumes	Canada		15	3	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	14	1985
Lentils, red, split, dried, boiled 25 min #	21		Legumes	UK		15	3	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Lentils, red, dried, boiled #	31		Legumes	Canada		15	5	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	7	1983
Lentils, red, dried, boiled #	32		Legumes	Canada		15	5	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	11	1985
Marrowfat peas, dried, boiled in water with 2 g salt #	47		Legumes	Canada		15	7	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Marrowfat peas, dried, boiled #	31		Legumes	Germany		15	5	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1997
Mung beans (Vigna radiata L. R. Wilczek), soaked overnight, boiled, cooled overnight, microwaved #	11		Legumes	Philippines		15	2	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Mung beans (Vigna radiata L. R. Wilczek), soaked overnight, boiled, cooled overnight, microwaved #	15		Legumes	Philippines		15	2	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Mung bean (Phaseolus areus Roxb), soaked, boiled 20 min #	32		Legumes	Philippines		15	5	Panlasigui, L.N., L.M. Panlilio, and J.C. Madrid, Glycaemic response in normal subjects to five different legumes commonly used in the Philippines. International Journal of Food Sciences and Nutrition, 1995. 46(2): p. 155-60.	Normal	1h	11	1995
Mung bean, boiled in salted water #	42		Legumes	Pakistan		15	6	Khan, I., F. Tabassum, and A. Khan, Glycemic indices and glycemic loads of various types of pulses. Pakistan Journal of Nutrition, 2008. 7(1): p. 104-108.	Normal	2h	7	2008
Peas, boiled in salted water #	25		Legumes	Pakistan		15	4	Khan, I., F. Tabassum, and A. Khan, Glycemic indices and glycemic loads of various types of pulses. Pakistan Journal of Nutrition, 2008. 7(1): p. 104-108.	Normal	2h	7	2008
Peas, dried, boiled #	23		Legumes	Germany		15	3	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Type 2	NS	NS	1980
Pigeon peas (Cajanus cajan), soaked overnight, boiled, cooled overnight, microwaved #	7		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Pigeon peas (Cajanus cajan), soaked overnight, boiled, cooled overnight, microwaved #	9		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Pigeon Pea (Cajanus cajan Linn. Huth.), soaked, boiled 45 min #	22		Legumes	Philippines		15	3	Panlasigui, L.N., L.M. Panlilio, and J.C. Madrid, Glycaemic response in normal subjects to five different legumes commonly used in the Philippines. International Journal of Food Sciences and Nutrition, 1995. 46(2): p. 155-60.	Normal	1h	11	1995
Pigeon Pea/Gungo (Cajanus cajan) #	43		Legumes	Jamaica		15	6	Francis, R.D., et al., Glycemic index of selected foods in Jamaica. Pharmacovigil and Pharmacoepi, 2019. 2: p. 13-16.	Normal	2h	10	2019
Pinto beans, boiled in salted water #	14		Legumes	Mexico		15	2	Noriega, E., L. Rivera, and E. Peralta, Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates. Diabetes, Nutrition & Metabolism, 2000. 13(1): p. 13-9.	Normal	3.5h	8	1999
Pinto beans (Phaseolus vulgaris), boiled in salted water #	28		Legumes	Mexico		15	4	Noriega, E., et al., Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates in Type 2 diabetic subjects. Diabetes, Nutrition & Metabolism, 2001. 14(1): p. 43-50.	Type 2	3.5h	7	2000
Pinto beans, steamed #	33		Legumes	USA		15	5	Potter, J.G., et al., Effect of test meals of varying dietary fiber content on plasma insulin and glucose response. The American Journal of Clinical Nutrition, 1981. 34(3): p. 328-34.	Normal	3h6	8	1981
Pinto beans, dried, boiled #	39		Legumes	Canada		15	6	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	9	1986
Pinto beans, canned in brine (Lancia-Bravo Foods Ltd., Canada) #	45		Legumes	Canada		15	7	Wolever, T.M., et al., Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Human Nutrition. Clinical Nutrition, 1987. 41(2): p. 135-40.	Type 2	3h	9	1986
Pole sitao (Vigna unguiculata subsp. sesquipedalis L. Verde), soaked overnight, boiled, cooled overnight, microwaved #	6		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Pole sitao (Vigna unguiculata subsp. sesquipedalis L. Verde), soaked overnight, boiled, cooled overnight, microwaved #	9		Legumes	Philippines		15	1	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Red beans, dried, boiled with water for 80 min #	27		Legumes	South Korea		15	4	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Red beans, dried, boiled in water for 100 min, mashed and served as gruel #	39		Legumes	South Korea		15	6	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Soya beans, dried, boiled in water with 2 g salt #	15		Legumes	Canada		15	2	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	7	1981
Soya beans, dried, boiled #	20		Legumes	Australia		15	3	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	1982
Soya beans, canned #	14		Legumes	Canada		15	2	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	7	1981
Soya beans, canned in brine, drained, Edgell's™ brand (Simplot Australia, Australia) #	14		Legumes	Australia		15	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2003
Split peas, yellow, boiled 20 min (Nupack, Mississauga, Canada)18 #	32		Legumes	Canada		15	5	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Split peas, yellow, dried, soaked overnight, boiled 55 min #	25		Legumes	UK		15	4	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Yellow peas, boiled #	43		Legumes	Canada		15	6	Marinangeli, C.P.F., A.N. Kassis, and P.J.H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science, 2009. 74(9): p. S385-9.	Normal	2.5h	19	2009
Black gram, (Phaseolus mungo), soaked 12 h, stored moist 24 h, steamed 1 h #	43		Legumes	India		15	6	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h20	12-15	1991
Broad beans, boiled in water with 2 g salt #	79		Legumes	Canada		15	12	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Gram dhal, dried, soaked overnight, cooked water with 2 g salt, tested in young adults (17-18 y) #	5		Legumes	South Africa		15	1	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	7	1984
Green gram (Phaseolus aureus), soaked 12 h, stored moist 24 h, steamed 1 h #	38		Legumes	India		15	6	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h20	12-15	1991
Horse gram, (Dolichos biflorus) soaked 12 h, stored moist 24 h, steamed 1 h #	51		Legumes	India		15	8	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h20	12-15	1991
Lima beans, baby, frozen, reheated in microwave oven (York, Canada Packers, Toronto, Canada) #	33		Legumes	Canada		15	5	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	5	1984-1992
Mash bean, boiled in salted water #	43		Legumes	Pakistan		15	6	Khan, I., F. Tabassum, and A. Khan, Glycemic indices and glycemic loads of various types of pulses. Pakistan Journal of Nutrition, 2008. 7(1): p. 104-108.	Normal	2h	7	2008
Romano beans #	46		Legumes	Canada		15	7	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
Burn-it™ bars, Chocolate deluxe (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	29		Meal Replacement & Weight Management Products	USA		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Burn-it™ bars, Peanut butter (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	23		Meal Replacement & Weight Management Products	USA		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Designer chocolate, sugar-free, reduced carbohydrate (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	14		Meal Replacement & Weight Management Products	USA		20	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Lemon weight management bar #	32		Meal Replacement & Weight Management Products	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Malt toffee weight management bar #	43		Meal Replacement & Weight Management Products	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Pure-protein™ bars, Chewy choc-chip (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	30		Meal Replacement & Weight Management Products	USA		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pure-protein™ bars, Chocolate deluxe (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	38		Meal Replacement & Weight Management Products	USA		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pure-protein™ bars, Peanut butter (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	22		Meal Replacement & Weight Management Products	USA		20	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pure-protein™ bars, Strawberry shortcake (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	43		Meal Replacement & Weight Management Products	USA		20	9	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pure-protein™ bars, White chocolate mousse (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	40		Meal Replacement & Weight Management Products	USA		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pure-protein™ cookies, Choc-chip cookie dough (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	25		Meal Replacement & Weight Management Products	USA		20	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pure-protein™ cookies, Coconut (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	42		Meal Replacement & Weight Management Products	USA		20	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
Pure-protein™ cookies, Peanut butter (Worldwide Sport Nutritional Supplements Inc., Largo, FL, USA) #	37		Meal Replacement & Weight Management Products	USA		20	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2000
SlimFast® Meal Options bar, rich chocolate brownie (SlimFast Foods Co, West Palm Beach, USA) #	64		Meal Replacement & Weight Management Products	USA		20	13	Miller, C.K., et al., The effect of three snack bars on glycemic response in healthy adults. Journal of the American Dietetics Association, 2006. 106(5): p. 745-8.	Normal	2h	10	2006
Boost High-Protein®, vanilla flavor (Mead Johnson, Evansville, Ind, USA) #	59		Meal Replacement & Weight Management Products	USA		20	12	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Boost®, vanilla flavor (Mead Johnson, Evansville, Ind, USA) #	53		Meal Replacement & Weight Management Products	USA		20	11	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Chocolate, lactose-free, weight management drink #	29		Meal Replacement & Weight Management Products	UK		20	6	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Chocolate soya weight management drink #	73		Meal Replacement & Weight Management Products	UK		20	15	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Chocolate weight management drink #	23		Meal Replacement & Weight Management Products	UK		20	5	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Chocolate weight management drink #	39		Meal Replacement & Weight Management Products	UK		20	8	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
GatorPro®, chocolate flavor (Gatorade, Chicago, IL, USA) #	89		Meal Replacement & Weight Management Products	USA		20	18	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
InZone™ nutritious beverage powder, prepared with water (Indevex AB, Sweden) #	28		Meal Replacement & Weight Management Products	Sweden		20	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Met-RX®, vanilla (Met-RX substrate Technology Inc., Irvine, CA, USA) #	58		Meal Replacement & Weight Management Products	USA		20	12	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Optifuel (Twin Laboratories Inc, Ronkonkowa, NY, USA) #	78		Meal Replacement & Weight Management Products	USA		20	16	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
ReduceXS™ Chocolate Deluxe formulated meal replacement powder, prepared with 430.3 g water #	10		Meal Replacement & Weight Management Products	Australia		20	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
Chicken and mushroom soup #	46		Meal Replacement & Weight Management Products	UK		20	9	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Chicken and mushroom soup #	69		Meal Replacement & Weight Management Products	UK		20	14	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Vegetable soup #	60		Meal Replacement & Weight Management Products	UK		20	12	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. British Journal of Nutrition, 2007. 98(1): p. 147-153.	Normal	2h	10	2006
Biosorb® drink, standard (Nutricia N.V., Netherlands) #	50		Nutrition Support Products	Netherlands		30	15	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	9	2005
Diasip®, diabetes-specific enteral formula (Nutricia N.V., Netherlands) #	12		Nutrition Support Products	Netherlands		30	4	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	7	2005
Diasip® (Nutricia Advanced, Medical Nutrition, Dublin, Ireland) #	51		Nutrition Support Products	Ireland		30	15	Angarita Davila, L., et al., Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study. Nutrients, 2019. 11(7).	Type 2	3h	23	2019
Diason®/Nutrison Diabetes, diabetes-specific enteral formula (Nutricia N.V., Netherlands) #	17		Nutrition Support Products	Netherlands		30	5	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	9	2005
Diben®, diabetes-specific enteral formula (Fresenius Kabi AG, Germany) #	22		Nutrition Support Products	Germany		30	7	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	7	2005
Enercal Plus™, made from powder (Wyeth-Ayerst International Inc, Madison, USA) #	61		Nutrition Support Products	USA		30	18	Edes, T.E. and J.H. Shah, Glycemic Index and Insulin Response to a Liquid Nutritional Formula Compared with a Standard Meal. Journal of the American College of Nutrition, 1998. 17(1): p. 30-35.	Normal	5h	12	1997
Ensure™ (Abbott Nutrition, Columbus, Ohio, USA) #	56		Nutrition Support Products	USA		30	17	Angarita Davila, L., et al., Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study. Nutrients, 2019. 11(7).	Type 2	3h	23	2019
Ensure™, vanilla flavor (Abbott Laboratories, Columbus, Ohio, USA) #	75		Nutrition Support Products	USA		30	23	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Fortimel® enteral formula (Nutricia N.V., Netherlands) #	25		Nutrition Support Products	Netherlands		30	8	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	8	2005
Gen-Premium clinical nutrition formula powder (Thai Otsuka Pharmaceutical Co. Ltd.), dissolved in 400 mL water #	27		Nutrition Support Products	Thailand		30	8	Boonyavarakul, A., The study of glycemic index of Gen-Premium. Journal of the Medical Association of Thailand, 2013. 96(8): p. 911-6.	Normal	2h	10	2013
Glucerna, diabetes-specific enteral formula (Abbott Laboratories Inc, USA) #	15		Nutrition Support Products	USA		30	5	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	9	2005
Glucerna™ enteral nutritional supplement, vanilla flavor (Ross Nutrition, Canada) #	26		Nutrition Support Products	Canada		30	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	8	2007
Glucerna SR® (Abbott Nutrition, Columbus, Ohio, USA) #	48		Nutrition Support Products	USA		30	14	Angarita Davila, L., et al., Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study. Nutrients, 2019. 11(7).	Type 2	3h	23	2019
Glucerna SR®, diabetes-specific enteral formula (Abbott Laboratories Inc, USA) #	23		Nutrition Support Products	USA		30	7	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	9	2005
Glucerna SR®, enteral powder formula with extended release carbohydrates, prepared with 370 mL water #	45		Nutrition Support Products	Venezuela		30	14	Angarita, L., et al., Consumption effect of a formula with extended release carbohydrates on the glycemic response and post prandial insulin in healthy individuals. Archivos Latinoamericanos De Nutricion, 2016. 66(2): p. 113-120.	Normal	2h	21	2016
Novasource Diabet®, diabetes-specific enteral formula (Novartis Consumer Health SA, Switzerland) #	26		Nutrition Support Products	Switzerland		30	8	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	10	2005
Nutridrink (Nutricia N.V., Netherlands) #	25		Nutrition Support Products	Netherlands		30	8	Visek, J., et al., Influence of Fiber on Glycemic Index of Enteral Nutrition. JPEN. Journal of Parenteral and Enteral Nutrition, 2007. 31(6): p. 491-495.	Normal	2h9	10	2007
Nutridrink® enteral formula (Nutricia N.V., Netherlands) #	61		Nutrition Support Products	Netherlands		30	18	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	10	2005
Nutridrink Multi Fibre®, containing 2.3 g fiber/100 mL (Nutricia N.V., Netherlands) #	22		Nutrition Support Products	Netherlands		30	7	Visek, J., et al., Influence of Fiber on Glycemic Index of Enteral Nutrition. JPEN. Journal of Parenteral and Enteral Nutrition, 2007. 31(6): p. 491-495.	Normal	2h9	10	2007
Nutridrink Multi Fibre® enteral formula (Nutricia N.V., Netherlands) #	53		Nutrition Support Products	Netherlands		30	16	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	10	2005
Nutrison Multi Fibre® enteral formula (Nutricia N.V., Netherlands) #	28		Nutrition Support Products	Netherlands		30	8	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	10	2005
Nutrison Standard® enteral formula (Nutricia N.V., Netherlands) #	34		Nutrition Support Products	Netherlands		30	10	Hofman, Z., J. De Van nen, and H. Kuipers, The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pacific Journal of Clinical Nutrition, 2006. 15(3): p. 412-417.	Normal	3h	10	2005
Riceberry rice pudding, liquidized texture, dysphagia diet level 3 texture classification (Vichwai Group, Co. Ltd., Thailand) #	41		Nutrition Support Products	Thailand		30	12	Suttireung, P., et al., Riceberry rice puddings: rice-based low glycemic dysphagia diets. Asia Pacific journal of clinical nutrition, 2019. 28(3): p. 467-475.	Normal	3h	12	2018
Riceberry rice pudding, high-fiber, pureed texture, dysphagia diet level 4 texture classification (Vichwai Group, Co. Ltd., Thailand) #	36		Nutrition Support Products	Thailand		30	11	Suttireung, P., et al., Riceberry rice puddings: rice-based low glycemic dysphagia diets. Asia Pacific journal of clinical nutrition, 2019. 28(3): p. 467-475.	Normal	3h	12	2018
T-Diet Plus® Diabet NP (Vegenat S.A., Spain) #	27		Nutrition Support Products	Spain		30	8	Garcia-Rodriguez, C.E., et al., Postprandial glucose, insulin and gastrointestinal hormones in healthy and diabetic subjects fed a fructose-free and resistant starch type IV-enriched enteral formula. European Journal of Nutrition, 2013. 52(6): p. 1569-78.	Normal	2h	10	2012
Ultracal™ with fiber (Mead Johnson, Evansville, IN, USA) #	39		Nutrition Support Products	USA		30	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	8	2000
Cashew nuts #	25		Nuts	UK		5	1	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Cashew nuts, organic, roasted and salted #	25		Nuts	UK		5	1	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Cashew nut halves #	27		Nuts	UK		5	1	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Cashew nuts, roasted and salted #	27		Nuts	UK		5	1	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Chestnuts, baked for 30 min #	54		Nuts	South Korea		5	3	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Chestnuts, steamed for 25 min #	58		Nuts	South Korea		5	3	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	13	2018
Peanuts/Groundnuts (Arachis hypogaea L.), soaked overnight, boiled, cooled overnight, microwaved #	5		Nuts	Philippines		5	0.3	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Type 2	3h	6	2009
Peanuts/Groundnuts (Arachis hypogaea L.), soaked overnight, boiled, cooled overnight, microwaved #	7		Nuts	Philippines		5	0.4	Trinidad, T.P., et al., The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 2010. 103(4): p. 569-74.	Normal	2h	7	2009
Peanuts, crushed, tested in young adults (17-18 y) #	7		Nuts	South Africa		5	0.4	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	6	1984
Peanuts #	13		Nuts	Canada		5	1	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Peanuts #	23		Nuts	Mexico		5	1	Frati-Munari, A.C., et al., The glycemic index of some foods common in Mexico. Gaceta medica de Mexico, 1991. 127(2): p. 163-70; discussion 170-1.	Type 2 & Normal	3h	27 & 21	1991
Pistachio nuts #	28		Nuts	Canada		5	1	Kendall, C.W.C., et al., Acute effects of pistachio consumption on glucose and insulin, satiety hormones and endothelial function in the metabolic syndrome. European Journal of Clinical Nutrition, 2014. 68(3): p. 370-375.	Metabolic syndrome	2h9	20	2014
Fusilli pasta, gluten-free, containing corn flour, rice flour and pea protein isolate (Dr Schär AG, Italy), boiled in unsalted water #	46		Pasta and Noodles	Italy		40	18	Bacchetti, T., et al., The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects. Food & Function, 2014. 5(11): p. 3014-7.	Normal	2h	8	2014
Fusilli pasta, gluten-free, containing corn flour, rice flour and pea protein isolate (Dr Schär AG, Italy), boiled in unsalted water #	50		Pasta and Noodles	Italy		40	20	Bacchetti, T., et al., The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects. Food & Function, 2014. 5(11): p. 3014-7.	Coeliac	2h	10	2014
Fusilli pasta, gluten-free, Le eliche, containing corn flour (Le Veneziane, Molino di Ferro, Italy), boiled in unsalted water #	46		Pasta and Noodles	Italy		40	18	Bacchetti, T., et al., The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects. Food & Function, 2014. 5(11): p. 3014-7.	Normal	2h	8	2014
Fusilli pasta, gluten-free, Le eliche, containing corn flour (Le Veneziane, Molino di Ferro, Italy), boiled in unsalted water #	48		Pasta and Noodles	Italy		40	19	Bacchetti, T., et al., The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects. Food & Function, 2014. 5(11): p. 3014-7.	Coeliac	2h	10	2014
Fusilli pasta, gluten-free, Pasta Riso, containing rice flour and rice germ (Scotti, Italy), boiled in unsalted water #	66		Pasta and Noodles	Italy		40	26	Bacchetti, T., et al., The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects. Food & Function, 2014. 5(11): p. 3014-7.	Normal	2h	8	2014
Fusilli pasta, gluten-free, Pasta Riso, containing rice flour and rice germ (Scotti, Italy), boiled in unsalted water #	75		Pasta and Noodles	Italy		40	30	Bacchetti, T., et al., The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects. Food & Function, 2014. 5(11): p. 3014-7.	Coeliac	2h	10	2014
Pasta, Fusilli, gluten free (Sam Mills, Sam Group, USA) #	54		Pasta and Noodles	USA		40	22	Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 2015. 54(6): p. 1021-6.	Normal	2h	10	2015
Macaroni, gluten free, prepared with rice flour (Oryza sativa Indica), double extrusion process, boiled in water for 9 min, no salt added #	71		Pasta and Noodles	Italy		40	28	Barbiroli, A., et al., Process conditions affect starch structure and its interactions with proteins in rice pasta. Carbohydrate Polymers, 2013. 92(2): p. 1865-72.	Normal	2h	10	2012
Macaroni, gluten free, prepared with parboiled rice flour (Oryza sativa Indica), conventional extrusion process, boiled in water for 10 min, no salt added #	61		Pasta and Noodles	Italy		40	24	Barbiroli, A., et al., Process conditions affect starch structure and its interactions with proteins in rice pasta. Carbohydrate Polymers, 2013. 92(2): p. 1865-72.	Normal	2h	10	2012
Macaroni, gluten free, prepared with rice flour (Oryza sativa Indica), double extrusion process, boiled in water for 9 min, no salt added #	65		Pasta and Noodles	Italy		40	26	Barbiroli, A., et al., Process conditions affect starch structure and its interactions with proteins in rice pasta. Carbohydrate Polymers, 2013. 92(2): p. 1865-72.	Normal	2h	10	2012
Pasta, gluten free, made from maize starch, boiled in water for 8 min #	55		Pasta and Noodles	UK		40	22	Packer, S.C., A. Dornhorst, and G.S. Frost, The glycaemic index of a range of gluten?free foods. Diabetic Medicine, 2000. 17(9): p. 657-660.	Type 2	3h	8	2000
Instant 'two-minute' noodles, Maggi® (Nestlé, Australia) #	46		Pasta and Noodles	Australia		40	18	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Instant noodles (Mr Noodle, Vancouver, Canada) #	48		Pasta and Noodles	Canada		40	19	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Lasagne sheets, dry pasta, boiled in unsalted water (Value, UK) #	55		Pasta and Noodles	UK		40	22	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Lasagne, egg, verdi, dry pasta, boiled in unsalted water #	52		Pasta and Noodles	UK		40	21	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Linguine, thick, durum wheat, white, fresh #	44		Pasta and Noodles	Sweden		40	18	Granfeldt, Y., et al., An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition, 1992. 46(9): p. 649-60.	Normal	1.5h	10	1991
Linguine, thick, fresh, durum wheat flour, 0.6% w/w monoglycerides, boiled 8 min #	48		Pasta and Noodles	Sweden		40	19	Granfeldt, Y., I. Björck, and B. Hagander, On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'. European Journal of Clinical Nutrition, 1991. 45(10): p. 489-99.	Normal	3h14	9	1991
Linguine, thin, fresh, durum wheat with 39% w/w egg, boiled 3 min #	45		Pasta and Noodles	Sweden		40	18	Granfeldt, Y., et al., An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition, 1992. 46(9): p. 649-60.	Normal	1.5h	10	1991
Linguine, thin, durum wheat #	50		Pasta and Noodles	Sweden		40	20	Granfeldt, Y., et al., An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition, 1992. 46(9): p. 649-60.	Normal	1.5h	10	1991
Linguine, thin, fresh, with 0.6% w/w monoglycerides and 30% w/w egg, boiled 3 min #	54		Pasta and Noodles	Sweden		40	22	Granfeldt, Y., I. Björck, and B. Hagander, On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'. European Journal of Clinical Nutrition, 1991. 45(10): p. 489-99.	Normal	3h14	9	1991
Linguine, thin, fresh, durum wheat flour, 0.6% w/w monoglycerides, boiled 3 min #	62		Pasta and Noodles	Sweden		40	25	Granfeldt, Y., I. Björck, and B. Hagander, On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'. European Journal of Clinical Nutrition, 1991. 45(10): p. 489-99.	Normal	3h14	9	1991
Spaghetti, white, durum wheat semolina (Panzani, Marseilles, France), boiled in 0.7% salted water for 11 min #	59		Pasta and Noodles	France		40	24	Bornet, F.R., et al., Pasta cooking time: influence on starch digestion and plasma glucose and insulin responses in healthy subjects. The American Journal of Clinical Nutriiton, 1990. 51(3): p. 421-7.	Normal	3h	12	1988
Spaghetti, white, durum wheat semolina (Panzani, Marseilles, France), boiled in 0.7% salted water for 16.5 min #	65		Pasta and Noodles	France		40	26	Bornet, F.R., et al., Pasta cooking time: influence on starch digestion and plasma glucose and insulin responses in healthy subjects. The American Journal of Clinical Nutriiton, 1990. 51(3): p. 421-7.	Normal	3h	12	1988
Spaghetti, white, durum wheat semolina (Panzani, Marseilles, France) #	46		Pasta and Noodles	France		40	18	Bornet, F.R., et al., Pasta cooking time: influence on starch digestion and plasma glucose and insulin responses in healthy subjects. The American Journal of Clinical Nutriiton, 1990. 51(3): p. 421-7.	Normal	3h	12	1988
Lungkow bean thread noodles (National Cereals, Oils & Foodstuffs, Qingdao & Guangdong, China) #	26		Pasta and Noodles	China		40	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Mung bean noodles, boiled for 20 min #	45		Pasta and Noodles	Thailand		40	18	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Imitation mung bean noodles, boiled for 20 min #	51		Pasta and Noodles	Thailand		40	20	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Macaroni, plain, boiled 5 min (Lancia-Bravo Foods Ltd., Canada) #	45		Pasta and Noodles	Canada		40	18	Wolever, T.M., et al., Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986. 9(4): p. 401-4.	Type 1 & Type 2	3h	13	1986
Macaroni, plain, boiled #	48		Pasta and Noodles	Turkey		40	19	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1988
Macaroni, boiled #	57		Pasta and Noodles	Italy		40	23	Lunetta, M. and M. DiMauro, Different effect of acute and chronic oral metformin administration on glucose and insulin response to bread and to pasta in non-insulin dependent diabetic patients. Diabetes Research and Clinical Practice, 1996. 33(1): p. 53-8.	Type 1	4h21	12	1996
Rice noodles made from IR42 (high amylose) rice flour, boiled for 22 min #	41		Pasta and Noodles	Philippines		40	16	Panlasigui, L.N., et al., Extruded rice noodles: Starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets. Nutrition Research, 1992. 12(10): p. 1195-1204.	Normal	1h	7	1992
Rice noodles made from IR42 (high amylose) rice flour, boiled for 22 min #	45		Pasta and Noodles	Philippines		40	18	Panlasigui, L.N., et al., Extruded rice noodles: Starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets. Nutrition Research, 1992. 12(10): p. 1195-1204.	Type 2	3h	10	1992
Rice noodles made from IR42 (high amylose) rice flour, boiled for 22 min #	47		Pasta and Noodles	Philippines		40	19	Panlasigui, L.N., et al., Extruded rice noodles: Starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets. Nutrition Research, 1992. 12(10): p. 1195-1204.	Type 2	3h	7	1992
Noodles, rice, boiled in water #	52		Pasta and Noodles	South Korea		40	21	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Flat rice noodles, boiled for 20 min #	53		Pasta and Noodles	Thailand		40	21	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Extruded fine rice noodles, boiled for 20 min #	55		Pasta and Noodles	Thailand		40	22	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Extruded fermented rice noodles, boiled for 20 min #	54		Pasta and Noodles	Thailand		40	22	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Rice vermicelli, Kongmoon (National Cereals, Oils & Foodstuffs, China) #	59		Pasta and Noodles	China		40	24	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Rice pasta, brown, boiled 16 min (Rice Grower's Co-op, Australia) #	92		Pasta and Noodles	Australia		40	37	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	6	1991
Rice vermicelli (produced from 100% long grain rice) (Kenmin Food Co., Ltd.) #	55		Pasta and Noodles	Japan		40	22	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Rice vermicelli (produced from 99% long grain rice + 1% calcium) (Kenmin Food Co., Ltd., Japan) #	50		Pasta and Noodles	Japan		40	20	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Rice vermicelli: “sidedish” made from long grain rice, tapioca and corn starch (Kenmin Food Co., Ltd., Japan) #	35		Pasta and Noodles	Japan		40	14	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Rice vermicelli: "instant" made from long grain rice, tapioca, and potato starch (Kenmin Food Co., Ltd., Japan) #	59		Pasta and Noodles	Japan		40	24	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Rice vermicelli: flat type noodle "kway teow" (made from long grain rice and potato starch) (Kenmin Food Co., Ltd., Japan) #	60		Pasta and Noodles	Japan		40	24	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Rice vermicelli: flat type noodle "pho" (made from long grain rice and tapioca starch) (Kenmin Food Co., Ltd., Japan) #	62		Pasta and Noodles	Japan		40	25	Sato, S., et al., Glycemic index and glucose utilization of rice vermicelli in healthy subjects. Biological & Pharmaceutical Bulletin, 2010. 33(8): p. 1385-93.	Normal	2h	15	2010
Spaghetti, boiled 5 min (Lancia-Bravo Foods Ltd., Canada) #	32		Pasta and Noodles	Canada		40	13	Wolever, T.M., et al., Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986. 9(4): p. 401-4.	Type 1 & Type 2	3h	13	1986
Spaghetti, boiled 5 min #	35		Pasta and Noodles	Canada		40	14	Wolever, T.M., et al., Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986. 9(4): p. 401-4.	Type 2	3h	11	1986
Spaghetti, boiled 5 min #	40		Pasta and Noodles	Canada		40	16	Wolever, T.M., et al., Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986. 9(4): p. 401-4.	Type 1	3h	6	1986
Spaghetti, boiled 5 min (Lancia-Bravo Foods, Toronto, Canada) #	35		Pasta and Noodles	Canada		40	14	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	11	1985
Spaghetti, boiled 5 min (Lancia-Bravo Foods, Toronto, Canada) #	45		Pasta and Noodles	Canada		40	18	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	7	1985
Spaghetti, durum wheat semolina, boiled for 5 min #	62		Pasta and Noodles	UK		40	25	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h9	9	2009
Spaghetti, white, boiled for 10 min #	33		Pasta and Noodles	Denmark		40	13	Rasmussen, O., et al., Comparison of blood glucose and insulin responses in non-insulin dependent diabetic patients. Studies with spaghetti and potato taken alone and as part of a mixed meal. European Jounal of Clinical Nutrition, 1988. 42(11): p. 953-61.	Type 2	3h	6	1988
White, boiled for 10 min (Rio Dulce SA, Guadalajara, Spain) #	52		Pasta and Noodles	Spain		40	21	Goñi, I. and C. Valent??n-Gamazo, Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chemistry, 2003. 81(4): p. 511-515.	Normal	2h	12	2002
White, durum wheat, boiled 10 min in salt water (Barilla, Parma, Italy) #	59		Pasta and Noodles	Italy		40	24	Hoebler, C., et al., Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. European Journal of Clinical Nutrition, 1999. 53(5): p. 360-6.	Normal	2.8h	8	1998
Pasta, white, boiled for 11 min (Barilla, Parma, Italy) #	27		Pasta and Noodles	Italy		40	11	Kristensen, M., et al., Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults. Appetite, 2010. 54(1): p. 163-9.	Normal	3h	10	2009
Spaghetti, white, durum wheat, boiled 12 min #	35		Pasta and Noodles	Denmark		40	14	Rasmussen, O., et al., Effects of processing, flour type and emulgator on the glycaemic response to spaghetti in non-insulin dependent diabetic subjects. Diabetes, Nutrition & Metabolism, 1992. 5: p. 107-12.	Type 2	3h	7	1990
Spaghetti, white, durum wheat flour, boiled 12 min (Starhushålls, Kungsörnen AB, Järna, Sweden) #	48		Pasta and Noodles	Sweden		40	19	Granfeldt, Y., et al., An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition, 1992. 46(9): p. 649-60.	Normal	1.5h	10	1991
Spaghetti, white, durum wheat flour, 0.6% w/w monoglycerides, boiled 12 min #	54		Pasta and Noodles	Sweden		40	22	Granfeldt, Y., I. Björck, and B. Hagander, On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'. European Journal of Clinical Nutrition, 1991. 45(10): p. 489-99.	Normal	3h14	9	1991
Spaghetti, boiled 15 min (Lancia-Bravo Foods Ltd., Canada) #	33		Pasta and Noodles	Canada		40	13	Wolever, T.M., et al., Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986. 9(4): p. 401-4.	Type 1 & Type 2	3h	13	1986
Spaghetti, boiled 15 min (Lancia-Bravo Foods Ltd., Canada) #	37		Pasta and Noodles	Canada		40	15	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 2	3h	7	1985
Spaghetti, boiled 15 min (Lancia-Bravo Foods Ltd., Canada) #	42		Pasta and Noodles	Canada		40	17	Wolever, T.M., et al., The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. Journal of the American College of Nutrition, 1987. 6(4): p. 295-305.	Type 1	3h	4	1985
100% durum semolina spaghetti, boiled 15 min (Unico, Canada) #	41		Pasta and Noodles	Canada		40	16	Granfeldt, Y., X. Wu, and I. Björck, Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal. European Journal of Clinical Nutrition, 2006. 60(1): p. 104-112.	Normal	2h	10	2004
White, durum wheat, boiled 20 min #	58		Pasta and Noodles	Australia		40	23	Brand Miller, J., E. Pang, and L. Bramall, Rice: a high or low glycemic index food? The American Journal of Clinical Nutrition, 1992. 56(6): p. 1034-6.	Normal	2h	6	1991
Spaghetti, durum wheat, boiled 20 min #	64		Pasta and Noodles	France		40	26	Bornet, F.R., et al., Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. The American Journal of Clinical Nutrition, 1987. 45(3): p. 588-595.	Type 2	3h	3	1987
Spaghetti, white, durum wheat (Catelli Ltd, Montreal, Canada) #	48		Pasta and Noodles	Canada		40	19	Jenkins, D.J., et al., Glycemic response to wheat products: reduced response to pasta but no effect of fiber. Diabetes Care, 1983. 6(2): p. 155-9.	Type 2	3h	9	1983
Spaghetti, made from durum wheat (Triticum durum), cooked in boiling water #	39		Pasta and Noodles	Italy		40	16	Simonato, B., A. Curioni, and G. Pasini, Digestibility of pasta made with three wheat types: A preliminary study. Food Chemistry, 2015. 174: p. 219-225.	Normal	2h	10	2014
Spaghetti, white #	39		Pasta and Noodles	France		40	16	Mourot, J., et al., Glycaemic and insulinaemic indices of four starchy foods, in Advances in Diet and Nutrition, S. Leff, Editor. 1988, John Libbey & Co: London.	Normal	3h	12	1988
Spaghetti, white, boiled #	38		Pasta and Noodles	Australia		40	15	d'Emden, M.C., et al., Post-prandial glucose and insulin responses to different types of spaghetti and bread. Diabetes Research and Clinical Practice, 1987. 3(4): p. 221-6.	Type 2	3h	10	1986
Spaghetti, white #	42		Pasta and Noodles	Israel		40	17	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	7	1988
Spaghetti, white #	43		Pasta and Noodles	Canada		40	17	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
Spaghetti, white #	42		Pasta and Noodles	Italy		40	17	Parillo, M., et al., Different glycaemic responses to pasta, bread, and potatoes in diabetic patients. Diabetic Medicine, 1985. 2(5): p. 374-7.	Type 2	5h	7	1985
Spaghetti, white #	45		Pasta and Noodles	Canada		40	18	Vuksan, V., et al., Effect of varying meal fat and carbohydrate content on the glycemic index of spaghetti in patients with NIDDM. Diabetes, 1990. 39((Suppl 1)): p. 47A.	Type 2	2h	7	1990
Spaghetti, white #	48		Pasta and Noodles	Germany		40	19	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
Spaghetti, white #	50		Pasta and Noodles	Canada		40	20	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Spaghetti, durum wheat, boiled in water #	55		Pasta and Noodles	South Korea		40	22	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Spaghetti with 2% added Glucagel ß-glucan barley concentrate (79.4% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5 min #	64		Pasta and Noodles	UK		40	26	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h	9	2009
Spaghetti with 4% added Glucagel ß-glucan barley concentrate (79.4% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5 min #	58		Pasta and Noodles	UK		40	23	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h9	9	2009
Spaghetti with 6% added Glucagel ß-glucan barley concentrate (79.4% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5 min #	41		Pasta and Noodles	UK		40	16	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h9	9	2009
Spaghetti with 8% added Glucagel ß-glucan barley concentrate (79.4% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5 min #	59		Pasta and Noodles	UK		40	24	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h9	9	2009
Spaghetti with 10% added Glucagel ß-glucan barley concentrate (79.4% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5 min #	51		Pasta and Noodles	UK		40	20	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h	9	2009
Spaghetti with 2% added Barley Balance ß-glucan barley concentrate (26.5% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5 min #	51		Pasta and Noodles	UK		40	20	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h	9	2009
Spaghetti with 4% added Barley Balance ß-glucan barley concentrate (26.5% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5.5 min #	45		Pasta and Noodles	UK		40	18	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h9	9	2009
Spaghetti with 6% added Barley Balance ß-glucan barley concentrate (26.5% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 5.5 min #	41		Pasta and Noodles	UK		40	16	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h9	9	2009
Spaghetti with 8% added Barley Balance ß-glucan barley concentrate (26.5% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 6 min #	35		Pasta and Noodles	UK		40	14	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h9	9	2009
Spaghetti with 10% added Barley Balance ß-glucan barley concentrate (26.5% b-glucan) (DKSH Great Britain Ltd., London, UK), boiled for 6.5 min #	29		Pasta and Noodles	UK		40	12	Chillo, S., et al., Glycemic response and glycemic index of semolina spaghetti enriched with barley beta-glucan. Nutrition, 2011. 27(6): p. 653-8.	Normal	2h	9	2009
Spaghetti, homemade, durum wheat, no monoglyceride, boiled 6 min #	60		Pasta and Noodles	Denmark		40	24	Rasmussen, O., et al., Effects of processing, flour type and emulgator on the glycaemic response to spaghetti in non-insulin dependent diabetic subjects. Diabetes, Nutrition & Metabolism, 1992. 5: p. 107-12.	Type 2	3h	7	1990
Spaghetti, 75% durum wheat flour and 25% chickpea flour boiled 10 min (Rio Dulce SA, Guadalajara, Spain) #	42		Pasta and Noodles	Spain		40	17	Goñi, I. and C. Valent??n-Gamazo, Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chemistry, 2003. 81(4): p. 511-515.	Normal	2h	12	2002
Spaghetti, protein enriched, boiled 7 min (Catelli Plus, Catelli Ltd., Montreal, Canada) #	27		Pasta and Noodles	Canada		40	11	Wolever, T.M., et al., Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986. 9(4): p. 401-4.	Type 1 & Type 2	3h	13	1986
Spaghetti, made with white durum wheat and whole yellow pea flour (Best Cooking Pulses Inc, MB, Canada) #	66		Pasta and Noodles	Canada		40	26	Marinangeli, C.P.F., A.N. Kassis, and P.J.H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science, 2009. 74(9): p. S385-9.	Normal	2.5h	19	2009
Spaghetti, wholemeal, boiled #	33		Pasta and Noodles	Australia		40	13	d'Emden, M.C., et al., Post-prandial glucose and insulin responses to different types of spaghetti and bread. Diabetes Research and Clinical Practice, 1987. 3(4): p. 221-6.	Type 2	3h	10	1986
Wholemeal spaghetti #	42		Pasta and Noodles	Canada		40	17	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Pasta, wholemeal, boiled for 12 min (Barilla, Parma, Italy) #	56		Pasta and Noodles	Italy		40	22	Kristensen, M., et al., Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults. Appetite, 2010. 54(1): p. 163-9.	Normal	3h	10	2009
Spaghetti, made with 100% whole wheat durum #	59		Pasta and Noodles	Canada		40	24	Marinangeli, C.P.F., A.N. Kassis, and P.J.H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science, 2009. 74(9): p. S385-9.	Normal	2.5h	19	2009
Wholemeal pasta, dark durum wheat, boiled 10 min in salted water (Melia Ltd, Raisio, Finland) #	59		Pasta and Noodles	Finland		40	24	Juntunen, K.S., et al., Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects. The American Journal of Clinical Nutriiton, 2002. 75(2): p. 254-62.	Normal	3h6	20	2000
Wheat (egg) noodles, boiled for 20 min #	57		Pasta and Noodles	Thailand		40	23	Juliano, B.O., et al., Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Foods for Human Nutrition, 1989. 39(4): p. 369-74.	Type 2	3h	8	1989
Noodles, wheat #	60		Pasta and Noodles	Malaysia		40	24	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
Noodles, made from wheat flour, boiled in water #	77		Pasta and Noodles	China		40	31	Lu, F., Y. Liu, and B. Li, Okara dietary fiber and hypoglycemic effect of okara foods. Bioactive Carbohydrates and Dietary Fibre, 2013. 2(2): p. 126-132.	Normal	2h	10	2013
Wheat noodle, fresh #	82		Pasta and Noodles	China		40	33	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Buckwheat noodles, instant #	53		Pasta and Noodles	China		40	21	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Capellini (Primo Foods Ltd., Toronto, Canada) #	45		Pasta and Noodles	Canada		40	18	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Fettucine, egg #	32		Pasta and Noodles	Australia		40	13	Foster, K.A., Glucose and insulin response to legumes, pastas and rye breads, in Human Nutrition Unit, Department of Biochemistry. 1987, University of Sydney: Australia.	Normal	2h	7	1987
Fusilli pasta twists, dry pasta, boiled 10 min in unsalted water #	54		Pasta and Noodles	UK		40	22	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	10	2005
Fusilli pasta twists, tricolor, dry pasta, boiled 10 min in unsalted water #	51		Pasta and Noodles	UK		40	20	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Gnocchi (Latina, Pillsbury Australia Ltd, Mt. Waverley, Australia) #	68		Pasta and Noodles	Australia		40	27	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Macaroni and Cheese, boxed (Kraft General Foods Inc., Don Mills, Ontario, Canada) #	65		Pasta and Noodles	Canada		40	26	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Pasta, made from Emmer wheat (Triticum dicoccum), cooked in boiling water #	40		Pasta and Noodles	Italy		40	16	Simonato, B., A. Curioni, and G. Pasini, Digestibility of pasta made with three wheat types: A preliminary study. Food Chemistry, 2015. 174: p. 219-225.	Normal	2h	10	2014
Pasta, made from Kamut® wheat (Triticum polonicum), cooked in boiling water #	30		Pasta and Noodles	Italy		40	12	Simonato, B., A. Curioni, and G. Pasini, Digestibility of pasta made with three wheat types: A preliminary study. Food Chemistry, 2015. 174: p. 219-225.	Normal	2h	10	2014
Pasta, organic (Bionature), cooked in boiling water for 15 min #	78		Pasta and Noodles	USA		40	31	Geliebter, A., et al., Satiety following intake of potatoes and other carbohydrate test meals. Annals of Nutrition & Metabolism, 2013. 62(1): p. 37-43.	Normal	2h	12	2012
Penne pasta, Aproten®, protein-free, enriched with 1.35 g inulin, boiled for 7 min #	50		Pasta and Noodles	Italy		40	20	Tubili, C., et al., Fiber enriched protein-free pasta and bread: Is it a useful tool in chronic kidney disease in type 2 diabetes? Mediterranean Journal of Nutrition and Metabolism, 2016. 9(2): p. 95-99.	Type 2	3h	14	2016
Ramyeon noodles, made from wheat, boiled in water #	49		Pasta and Noodles	South Korea		40	20	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Star Pastina, white, boiled 5 min (Lancia-Bravo Foods Ltd., Canada) #	38		Pasta and Noodles	Canada		40	15	Wolever, T.M., et al., Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care, 1986. 9(4): p. 401-4.	Type 1 & Type 2	3h	13	1986
Tagliatelle, egg pasta, boiled in water for 7 min #	46		Pasta and Noodles	UK		40	18	Henry, C.J.K., et al., Glycaemic index and glycaemic load values of commercially available products in the UK. British Journal of Nutrition, 2005. 94(6): p. 922-930.	Normal	2h	8	2005
Tortellini, cheese (Stouffer, Nestlé, Don Mills, Canada) #	50		Pasta and Noodles	Canada		40	20	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	8	1984-1992
Udon noodles, boiled in water #	57		Pasta and Noodles	South Korea		40	23	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	8	2018
Vermicelli, made from sweet potato starch, boiled in water #	60		Pasta and Noodles	South Korea		40	24	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Noodles, made from wheat flour and freeze-dried okara, a byproduct of soy beans (Glycine max L.), boiled in water #	52		Pasta and Noodles	China		40	21	Lu, F., Y. Liu, and B. Li, Okara dietary fiber and hypoglycemic effect of okara foods. Bioactive Carbohydrates and Dietary Fibre, 2013. 2(2): p. 126-132.	Normal	2h	10	2013
Naturo Natural Fruit bar, Apple #	39		Snack Foods and Confectionery	India		25	10	Reddy, K.K.R., et al., Determination of glycemic index value of Naturo fruit bars. The Journal of the Association of Physicians of India, 2009. 57: p. 748-50.	Normal	2h	11	2009
SOYJOY® bar, Raisin Almond (Otsuka Pharmaceutical Co. Ltd, Tokyo, Japan), made from whole soy powder #	22		Snack Foods and Confectionery	Japan		25	6	Oku, T., et al., Effects of cake made from whole soy powder on postprandial blood glucose and insulin levels in human subjects. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 224-31.	Normal	4h	20	2009
Corn chips, plain, salted (Doritos™ original, Smith's Snack Food Co., Australia) #	72		Snack Foods and Confectionery	Australia		25	18	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Corn chips, Nachips™ (Old El Paso Foods Co., Canada) #	75		Snack Foods and Confectionery	Canada		25	19	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Popcorn #	55		Snack Foods and Confectionery	China		25	14	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	6	2005
Popcorn, plain, cooked in microwave oven (Green's Foods, Glendenning, NSW, Australia) #	55		Snack Foods and Confectionery	Australia		25	14	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Popcorn, maize grains puffed for 10 min #	70		Snack Foods and Confectionery	South Korea		25	18	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Popcorn, plain, cooked in microwave oven (Uncle Toby's, Australia) #	89		Snack Foods and Confectionery	Australia		25	22	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	12	1999
Potato crisps, plain, salted #	51		Snack Foods and Confectionery	Canada		25	13	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Potato crisps, plain, salted (Arnott's, Australia) #	57		Snack Foods and Confectionery	Australia		25	14	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Burger Rings™, barbeque-flavored (Smith's Snack Food Co, Chatswood, NSW, Australia) #	90		Snack Foods and Confectionery	Australia		25	23	-	Normal	2h	10	2000
Lo-GI balls, made from 25 g barley, 20 g roasted bengal gram, 15 g defatted soy flour, 15 g carrot powder, 15 g tomato powder and 10 g roasted groundnut powder #	50		Snack Foods and Confectionery	India		25	13	Raajeswari, P.A. and S. Sindhu, Assessment of glycemic index of a specially developed food supplement for adolescent girls with polycystic ovary syndrome (PCOS). International Journal of Current Pharmaceutical Research, 2014. 6(2): p. 1-6.	Normal teen	2h	10	2013
Mocaf-black rice flakes, made with black soybean flour, steamed and baked #	50		Snack Foods and Confectionery	Indonesia		25	13	Agustia, F.C., et al., Glycemic index of flakes made from mocaf-black rice and bean flour as alternative snacks for people with type 2 diabetes mellitus. Annals of Tropical Medicine and Public Health, 2019. 22(11): p. S333.	Normal	2h	10	2019
Mocaf-black rice flakes, made with jack bean flour, steamed and baked #	53		Snack Foods and Confectionery	Indonesia		25	13	Agustia, F.C., et al., Glycemic index of flakes made from mocaf-black rice and bean flour as alternative snacks for people with type 2 diabetes mellitus. Annals of Tropical Medicine and Public Health, 2019. 22(11): p. S333.	Normal	2h	10	2019
Pretzels, oven-baked, traditional wheat flavor (Parker's, Smith's Snack Food Co., Australia) #	83		Snack Foods and Confectionery	Australia		25	21	Brand-Miller, J., et al., In search of more low glycaemic index foods. Proceedings of the Nutrition Society, 1995. 19: p. 177.	Normal	2h	8	1995
Puffed rice squares #	76		Snack Foods and Confectionery	Czech Republic		25	19	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Type 2	2h	16	2010
Puffed rice squares #	77		Snack Foods and Confectionery	Czech Republic		25	19	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Normal	2h	20	2010
Puffed rice squares #	78		Snack Foods and Confectionery	Czech Republic		25	20	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal	2h	20	2005
Puffed rice square #	105		Snack Foods and Confectionery	Czech Republic		25	26	Fajkusova, Z., et al., Glycaemic index of selected foodstuffs in healthy persons. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2007. 151(2): p. 257-61.	Normal	2h	20	2007
Brownies, containing wheat flour and coconut flour #	44		Snack Foods and Confectionery	Philippines		25	11	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Carob (ceratonia siliqua L) (Carob House, Brazil), consumed as tablets #	39		Snack Foods and Confectionery	Brazil		25	10	Milek Dos Santos, L., et al., Glycemic response to carob (ceratonia siliqua L) in healthy subjects and with the in vitro hydrolysis index. Nutricion hospitalaria, 2014. 31(1): p. 482-7.	Normal	2h	7	2014
Chocolate crinkles, containing wheat flour and coconut flour #	55		Snack Foods and Confectionery	Philippines		25	14	Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. British Journal of Nutrition, 2003. 90(3): p. 551-556.	Type 2	3h	10	2002
Chocolate, dark #	35		Snack Foods and Confectionery	Czech Republic		25	9	Fajkusova, Z., et al., Glycaemic index of selected foodstuffs in healthy persons. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2007. 151(2): p. 257-61.	Normal	2h	20	2007
Chocolate, dark #	44		Snack Foods and Confectionery	Czech Republic		25	11	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Normal	2h	20	2010
Chocolate, dark #	56		Snack Foods and Confectionery	Czech Republic		25	14	Peterson, K., et al., Influence of oral antidiabetic drugs on hyperglycemic response to foods in persons with type 2 diabetes mellitus as assessed by continuous glucose monitoring system: a pilot study. Journal of Diabetes Science and Technology, 2010. 4(4): p. 983-92.	Type 2	2h	16	2010
Chocolate, dark with raisins, peanuts and jam #	44		Snack Foods and Confectionery	Czech Republic		25	11	Chlup, R., et al., Continuous glucose monitoring -- a novel approach to the determination of the glycaemic index of foods (DEGIF 1) -- determination of the glycaemic index of foods by means of the CGMS. Experimental and Clinical Endocrinology & Diabetes, 2006. 114(2): p. 68-74.	Normal	2h	20	2005
Chocolate, milk, plain with sucrose #	34		Snack Foods and Confectionery	Belgium		25	9	Pelletier, X., et al., Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete Metab, 1994. 20(3): p. 291-6.	Normal	3h	8	1993
Chocolate, milk (Cadbury's Confectionery, Ringwood, Australia) #	49		Snack Foods and Confectionery	Australia		25	12	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Chocolate, milk, plain, low-sugar with maltitol #	35		Snack Foods and Confectionery	Belgium		25	9	Pelletier, X., et al., Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete Metab, 1994. 20(3): p. 291-6.	Normal	3h	8	1993
Jelly beans, assorted colors (Allen's, Nestlé, Australia) #	80		Snack Foods and Confectionery	Australia		25	20	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Life Savers®, peppermint candy (Nestlé, Australia) #	70		Snack Foods and Confectionery	Australia		25	18	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Mon Chéri (Ferrero, Italy) #	66		Snack Foods and Confectionery	Italy		25	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2012
Nougat, Jijona (La Fama, Spain) #	33		Snack Foods and Confectionery	Spain		25	8	Riestra, A., G. Cubas, and J.A. Amado, [The effect of the ingestion of nougat on blood glucose and insulin in healthy subjects]. Nutricion hospitalaria, 1995. 10(6): p. 354-7.	Normal	3h14	7	1994
Pocket Espresso to GO (Liquid praline, chocolate and coffee cream) (Ferrero, Italy) #	71		Snack Foods and Confectionery	Italy		25	18	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Sago, with added sugar, cooked at low temperature to a jelly consistency #	80		Snack Foods and Confectionery	Qatar		25	20	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Tic Tac orange (Ferrero, Italy) #	68		Snack Foods and Confectionery	Italy		25	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Tic Tac peppermint (Ferrero, Italy) #	67		Snack Foods and Confectionery	Italy		25	17	Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. 26(5): p. 419-29.	Normal	2h	10	2014
Chocolate Raspberry Zing™ bar (Revival Soy®, Physicians Pharmaceuticals, Inc., USA) #	47		Snack Foods and Confectionery	USA		25	12	Blair, R.M., E.C. Henley, and A. Tabor, Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutrition Journal, 2006. 5: p. 35.	Normal	2h	10	2004
Mars Bar® (M&M/Mars, USA) #	68		Snack Foods and Confectionery	USA		25	17	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Snack bar, control #	53		Snack Foods and Confectionery	Canada		25	13	Panahi, S., et al., Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. Journal of the American College of Nutrition, 2014. 33(6): p. 442-9.	Normal	2h	12	2014
Snickers Bar® (M&M/Mars, USA) #	69		Snack Foods and Confectionery	USA		25	17	Hertzler, S., Glycemic index of "energy" snack bars in normal volunteers. Journal of the American Dietetics Association, 2000. 100(1): p. 97-100.	Normal	2h9	12	2005
Snack bar with 1.5g ß-glucan from oat concentrate #	55		Snack Foods and Confectionery	Canada		25	14	Panahi, S., et al., Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. Journal of the American College of Nutrition, 2014. 33(6): p. 442-9.	Normal	2h	12	2014
Snack bar with 3g ß-glucan from oat concentrate #	57		Snack Foods and Confectionery	Canada		25	14	Panahi, S., et al., Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. Journal of the American College of Nutrition, 2014. 33(6): p. 442-9.	Normal	2h	12	2014
Snack bar with 6g ß-glucan from oat concentrate #	50		Snack Foods and Confectionery	Canada		25	13	Panahi, S., et al., Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. Journal of the American College of Nutrition, 2014. 33(6): p. 442-9.	Normal	2h	12	2014
Snack bar with 1.5g ß-glucan from barley concentrate #	55		Snack Foods and Confectionery	Canada		25	14	Panahi, S., et al., Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. Journal of the American College of Nutrition, 2014. 33(6): p. 442-9.	Normal	2h	12	2014
Snack bar with 3g ß-glucan from barley concentrate #	53		Snack Foods and Confectionery	Canada		25	13	Panahi, S., et al., Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. Journal of the American College of Nutrition, 2014. 33(6): p. 442-9.	Normal	2h	12	2014
Snack bar with 6g ß-glucan from barley concentrate #	53		Snack Foods and Confectionery	Canada		25	13	Panahi, S., et al., Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. Journal of the American College of Nutrition, 2014. 33(6): p. 442-9.	Normal	2h	12	2014
Clif bar, Cookies & Cream flavor (Clif Bar Inc, Berkeley, CA, USA) #	101		Snack Foods and Confectionery	USA		25	25	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
50/50 Feta protein bar, chocolate biscuit with orange flavor, organic (Eatwalk Hellas, Greece) #	5		Snack Foods and Confectionery	Greece		25	1	Manthou, E., et al., Glycemic response of a carbohydrate-protein bar with ewe-goat whey. Nutrients, 2014. 6(6): p. 2240-50.	Normal	2h	9	2014
FitJoy™ Protein bar, containing whey protein and isomaltooligosaccharides (Nutrabolt, TX, USA) #	34		Snack Foods and Confectionery	USA		25	9	Grubic, T.J., et al., Glycemic and insulinemic response to ingestion of a novel food bar containing whey protein and isomalto-oligosaccharides. FASEB Journal, 2018. 32(1 Supplement 1).	Normal	2h	10	2017
Ironman PR bar®, chocolate (PR Nutrition, San Diego, CA, USA) #	39		Snack Foods and Confectionery	USA		25	10	Hertzler, S., Glycemic index of "energy" snack bars in normal volunteers. Journal of the American Dietetics Association, 2000. 100(1): p. 97-100.	Normal	2h9	12	2005
MET-Rx bar, vanilla flavor (Met-Rx Substrate Technology Inc, Irvine, CA, USA) #	74		Snack Foods and Confectionery	USA		25	19	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
Power Bar®, chocolate #	53		Snack Foods and Confectionery	USA		25	13	Hertzler, S., Glycemic index of "energy" snack bars in normal volunteers. Journal of the American Dietetics Association, 2000. 100(1): p. 97-100.	Normal	2h9	12	2005
Power Bar®, chocolate (Powerfood Inc, Berkeley, CA, USA) #	83		Snack Foods and Confectionery	USA		25	21	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
PR-bar, Cookies 'N Cream flavor (Twin Laboratories Inc, Ronkonkowa, NY, USA) #	81		Snack Foods and Confectionery	USA		25	20	Gretebeck, R.J., K.A. Gretebeck, and T.J. Tittelbach, Glycemic Index of Popular Sport Drinks and Energy Foods. Journal of the American Dietetic Association, 2002. 102(3): p. 415-417.	Normal	2h	5	2002
SmartZone bar, Chocolate flavor #	11		Snack Foods and Confectionery	USA		25	3	Miller, C.K., et al., The effect of three snack bars on glycemic response in healthy adults. Journal of the American Dietetics Association, 2006. 106(5): p. 745-8.	Normal	2h	10	2006
ZonePerfect Nutrition bar, Double Chocolate flavor (Abbott Laboratories, Abbott Park, USA) #	44		Snack Foods and Confectionery	USA		25	11	Miller, C.K., et al., The effect of three snack bars on glycemic response in healthy adults. Journal of the American Dietetics Association, 2006. 106(5): p. 745-8.	Normal	2h	10	2006
Black Bean soup (Wil-Pack Foods, San Pedro, CA, USA) #	65		Soups	USA		20	13	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	6	1984-1992
Green Pea, canned (Campbell Soup Co Ltd., Toronto, Canada) #	67		Soups	Canada		20	13	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Lentil, canned (Unico, Concord, Canada) #	45		Soups	Canada		20	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Noodle soup, traditional Turkish soup with stock and noodles #	34		Soups	Turkey		20	7	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Split Pea (Wil-Pak Foods, USA) #	61		Soups	USA		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	5	1984-1992
Tarhana soup, traditional Turkish soup with wheat flour, yoghurt, tomato, peppers #	20		Soups	Turkey		20	4	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Tomato soup #	38		Soups	Canada		20	8	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Fructose (Sweeten Less, Maximum Nutrition Inc., Toronto, Canada) #	11		Sugars and Syrups	Canada		5	1	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Fructose (Sweeten Less, Canada) #	12		Sugars and Syrups	Canada		5	1	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Fructose #	20		Sugars and Syrups	Canada		5	1	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Fructose #	21		Sugars and Syrups	Germany		5	1	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Type 2	NS	NS	1980
Fructose (Sigma Chemical Company, St. Louis, MO, USA) #	24		Sugars and Syrups	USA		5	1	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Fructose, 25 g portion, fed with 37.7 g oats40 #	25		Sugars and Syrups	Canada		5	1	Wolever, T.M.S., et al., Lactose in the diabetic diet: A comparison with other carbohydrates. Nutrition Research, 1985. 5(12): p. 1335-1345.	Type 2	3h	6	1985
25 g fructose portion + 25 g glucose portion (Sigma Chemical Company, St. Louis, MO, USA) #	65		Sugars and Syrups	USA		5	3	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Glucose #	86		Sugars and Syrups	USA		5	4	Crapo, P.A., et al., Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients. The American Journal of Clinical Nutriiton, 1981. 34(2): p. 184-90.	Type 2	3h6	20	1981
Glucose #	93		Sugars and Syrups	USA		5	5	Crapo, P.A., et al., Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. The American Journal of Clinical Nutriiton, 1980. 33(8): p. 1723-8.	Type 2 & IGT	3h6	5 & 6	1980
Glucose #	97		Sugars and Syrups	Germany		5	5	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
Glucose #	96		Sugars and Syrups	USA		5	5	Crapo, P.A., G. Reaven, and J. Olefsky, Postprandial plasma-glucose and -insulin responses to different complex carbohydrates. Diabetes, 1977. 26(12): p. 1178-1183.	Normal	3h	16	1977
Glucose (Bio-Health, Dawson Traders Ltd., Toronto, Canada) #	97		Sugars and Syrups	Canada		5	5	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Glucose (Glucodin™ tablets, Australia) #	102		Sugars and Syrups	Australia		5	5	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	7	1994
Glucose (Bio-Health, Canada) #	104		Sugars and Syrups	Canada		5	5	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Glucose (Bio-Health, Canada) #	116		Sugars and Syrups	Canada		5	6	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Glucose, 25 g portion, fed with 37.7 g oats #	93		Sugars and Syrups	Canada		5	5	Wolever, T.M.S., et al., Lactose in the diabetic diet: A comparison with other carbohydrates. Nutrition Research, 1985. 5(12): p. 1335-1345.	Type 2	3h	6	1985
25 g glucose (Glucodex) 40 min before 3 g dried ginseng (Chai-Na-Ta Corp, Langley, BC, Canada) #	76		Sugars and Syrups	Canada		5	4	Vuksan, V., et al., American ginseng (Panax quinquefolius L) reduces postprandial glycemia in nondiabetic subjects and subjects with type 2 diabetes mellitus. Archives of Internal Medicine, 2000. 160(7): p. 1009-13.	Normal	1.5h41	10	1999
25 g glucose (Glucodex solution, Rougier Inc., Chambly, Quebec) with 3 g dried ginseng (Chai-Na-Ta Corp, Langley, BC, Canada) #	78		Sugars and Syrups	Canada		5	4	Vuksan, V., et al., American ginseng (Panax quinquefolius L) reduces postprandial glycemia in nondiabetic subjects and subjects with type 2 diabetes mellitus. Archives of Internal Medicine, 2000. 160(7): p. 1009-13.	Type 2	2h9	9	1999
25 g glucose (Glucodex) 40 min after 3 g dried ginseng (Chai-Na-Ta Corp, Langley, BC, Canada) #	80		Sugars and Syrups	Canada		5	4	Vuksan, V., et al., American ginseng (Panax quinquefolius L) reduces postprandial glycemia in nondiabetic subjects and subjects with type 2 diabetes mellitus. Archives of Internal Medicine, 2000. 160(7): p. 1009-13.	Type 2	2h9	9	1999
100 g Glucose + 20 g acacia gum #	85		Sugars and Syrups	India		5	4	Sharma, R.D., Hypoglycemic effect of gum acacia in healthy human subjects. Nutrition Research, 1985. 5(12): p. 1437-1441.	Normal	2.5h24	12	1985
100 g glucose + 20 g cellulose (CSIR Biochemical Unit, New Delhi, India) #	103		Sugars and Syrups	India		5	5	Siddhu, A., et al., Modulation of postprandial glycaemia and insulinaemia by cellulose in mixed nutrient combinations. British Journal of Nutrition, 1989. 62(1): p. 131-7.	Normal	2h	5	1988
75 g glucose solution, consumed with capsules containing 6 g Cinnamomum zeylanicum #	109		Sugars and Syrups	Sweden		5	5	Wickenberg, J., et al., Ceylon cinnamon does not affect postprandial plasma glucose or insulin in subjects with impaired glucose tolerance. British Journal of Nutrition, 2012. 107(12): p. 1845-9.	IGT	3h	10	2009
25 g glucose + 25 g crystalline short-chain ?-glucan (CSCA) starch, suspended in 298 mL water #	71		Sugars and Syrups	USA		5	4	Brewer, L.R., et al., Glycemic Response and Fermentation of Crystalline Short Linear alpha-Glucans from Debranched Waxy Maize Starch. Journal of Agricultural and Food Chemistry, 2015. 63(43): p. 9528-35.	Normal	2h	10	2015
25 g glucose solution, consumed with 236 mL diet cola sweetened with aspartame and acesulfame-K (Caffeine-Free Diet Coke®, Atlanta, GA, USA) #	104		Sugars and Syrups	USA		5	5	Solomi, L., G.A. Rees, and K.M. Redfern, The acute effects of the non-nutritive sweeteners aspartame and acesulfame-K in UK diet cola on glycaemic response. International Journal of Food Sciences and Nutrition, 2019. 70(7): p. 894-900.	Normal	2h	10	2019
Glucose solution with 0.7% (1.8 g) flaxseed gum (Nutunola health Biosciences Inc. Winchester, ON, Canada) #	124		Sugars and Syrups	Canada		5	6	Au, M.M.C., et al., Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males. Journal of the American College of Nutrition, 2013. 32(2): p. 98-110.	Normal	2h	11	2013
50 g Glucose + 14.5 g guar gum #	62		Sugars and Syrups	Canada		5	3	Braaten, J.T., et al., Oat gum lowers glucose and insulin after an oral glucose load. The American Journal of Clinical Nutriiton, 1991. 53(6): p. 1425-30.	Normal	2h	10	1990
50 g Glucose + 14.5 g guar gum, gel-like pudding texture #	62		Sugars and Syrups	Canada		5	3	Braaten, J.T., et al., Oat gum lowers glucose and insulin after an oral glucose load. The American Journal of Clinical Nutriiton, 1991. 53(6): p. 1425-30.	Normal	3h14	10	1990
50 g Glucose + 14.5 g oat gum (78% oat ß-glucan) #	57		Sugars and Syrups	Canada		5	3	Braaten, J.T., et al., Oat gum lowers glucose and insulin after an oral glucose load. The American Journal of Clinical Nutriiton, 1991. 53(6): p. 1425-30.	Normal	2h	9	1990
50 g Glucose + 14.5 g oat gum (78% oat ß-glucan), gel-like pudding texture #	57		Sugars and Syrups	Canada		5	3	Braaten, J.T., et al., Oat gum lowers glucose and insulin after an oral glucose load. The American Journal of Clinical Nutriiton, 1991. 53(6): p. 1425-30.	Normal	3h14	9	1990
25 g glucose + 30 g oat bran flour (Natureal® GI-flour, Finn Cereal, Vantaa, Finland) (oat bran flour contributed an additional 6.1 g avail carb) #	80		Sugars and Syrups	Finland		5	4	Tapola, N., et al., Glycemic responses of oat bran products in type 2 diabetic patients. Nutrition Metabaloism and Cardiovascular Disease, 2005. 15(4): p. 255-61.	Type 2	2h9	12	2004
75 g Glucose + 4.24 g salt #	86		Sugars and Syrups	Nigeria		5	4	Akanji, A.O., et al., Dietary salt and the glycaemic response to meals of different fibre content. European Journal of Clinical Nutrition, 1989. 43(10): p. 699-703.	Normal	3h6	10	1989
Acacia honey (provided by German beekeeper association) #	53		Sugars and Syrups	Germany		5	3	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Australian honey (Wescobee Limited, Australia) #	59		Sugars and Syrups	Malaysia		5	3	Robert, S.D. and A.A.-S. Ismail, Two varieties of honey that are available in Malaysia gave intermediate glycemic index values when tested among healthy individuals. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2009. 153(2): p. 145-7.	Normal	2h	8	2008
Chestnut honey (Apivita S.A., Greece) #	66		Sugars and Syrups	Greece		5	3	Gourdomichali, T. and E. Papakonstantinou, Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects. European Journal of Clinical Nutrition, 2018. 72(12): p. 1709-1716.	Normal	2h	11	2018
Christ thorn honey #	32		Sugars and Syrups	Jordan		5	2	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Normal	2h	14	2016
Christ thorn honey #	78		Sugars and Syrups	Jordan		5	4	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Type 2	2h	9	2016
Citrus honey #	46		Sugars and Syrups	Jordan		5	2	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Normal	2h	14	2016
Citrus honey #	62		Sugars and Syrups	Jordan		5	3	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Type 2	2h	9	2016
Citrus honey (Apivita S.A., Greece) #	81		Sugars and Syrups	Greece		5	4	Gourdomichali, T. and E. Papakonstantinou, Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects. European Journal of Clinical Nutrition, 2018. 72(12): p. 1709-1716.	Normal	2h	11	2018
Clover honey, raw #	59		Sugars and Syrups	Egypt		5	3	Abdulrhman, M., et al., Effects of honey, sucrose and glucose on blood glucose and C-peptide in patients with type 1 diabetes mellitus. Complementary Therapies in Clinical Practice, 2013. 19(1): p. 15-9.	Type 1 (children)	2h	30	2013
Clover honey, raw #	61		Sugars and Syrups	Egypt		5	3	Abdulrhman, M., et al., Effects of honey, sucrose and glucose on blood glucose and C-peptide in patients with type 1 diabetes mellitus. Complementary Therapies in Clinical Practice, 2013. 19(1): p. 15-9.	Normal children	2h	50	2013
Fir honey (Apivita S.A., Greece) #	59		Sugars and Syrups	Greece		5	3	Gourdomichali, T. and E. Papakonstantinou, Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects. European Journal of Clinical Nutrition, 2018. 72(12): p. 1709-1716.	Normal	2h	11	2018
Forest honey (provided by German beekeeper association) #	89		Sugars and Syrups	Germany		5	4	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Heather honey (provided by German beekeeper association) #	53		Sugars and Syrups	Germany		5	3	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Heather honey (Apivita S.A.) #	75		Sugars and Syrups	Greece		5	4	Gourdomichali, T. and E. Papakonstantinou, Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects. European Journal of Clinical Nutrition, 2018. 72(12): p. 1709-1716.	Normal	2h	11	2018
Lime-blossom honey #	77		Sugars and Syrups	Czech Republic		5	4	Fajkusova, Z., et al., Glycaemic index of selected foodstuffs in healthy persons. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2007. 151(2): p. 257-61.	Normal	2h	20	2007
Honey, Linden (heated) (provided by German beekeeper association) #	49		Sugars and Syrups	Germany		5	2	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Honey, Linden (not heated) (provided by German beekeeper association) #	60		Sugars and Syrups	Germany		5	3	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Locust honey #	32		Sugars and Syrups	Romania		5	2	Ionescu-Tîrgovi?te, C., et al., Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non-insulin-dependent) diabetes. Diabetologia, 1983. 24(2): p. 80-4.	Type 2	2h9	8	1982
Locust pod honey #	48		Sugars and Syrups	Jordan		5	2	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Normal	2h	14	2016
Locust pod honey #	67		Sugars and Syrups	Jordan		5	3	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Type 2	2h	9	2016
Madu Tualang, wild honey (AgroMas, FAMA, Malaysia) #	65		Sugars and Syrups	Malaysia		5	3	Robert, S.D. and A.A.-S. Ismail, Two varieties of honey that are available in Malaysia gave intermediate glycemic index values when tested among healthy individuals. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czech Republic, 2009. 153(2): p. 145-7.	Normal	2h	8	2008
Manuka honey, BR15-11-154 (Levin, NZ) #	59		Sugars and Syrups	New Zealand		5	3	Chepulis, L. and E. Francis, The glycaemic index of Manuka honey. e-SPEN Journal, 2013. 8(1): p. e21-e24.	Normal	2h	10	2012
Manuka honey, MED WM38-10 (Wairarapa, NZ) #	55		Sugars and Syrups	New Zealand		5	3	Chepulis, L. and E. Francis, The glycaemic index of Manuka honey. e-SPEN Journal, 2013. 8(1): p. e21-e24.	Normal	2h	10	2012
Manuka honey, M75-11 (East Cape, NZ) #	54		Sugars and Syrups	New Zealand		5	3	Chepulis, L. and E. Francis, The glycaemic index of Manuka honey. e-SPEN Journal, 2013. 8(1): p. e21-e24.	Normal	2h	10	2012
Manuka honey, PORD3-11 (Central North Island, NZ) #	57		Sugars and Syrups	New Zealand		5	3	Chepulis, L. and E. Francis, The glycaemic index of Manuka honey. e-SPEN Journal, 2013. 8(1): p. e21-e24.	Normal	2h	9	2012
Manuka honey, WINPDW 60-11 (Northland, NZ) #	57		Sugars and Syrups	New Zealand		5	3	Chepulis, L. and E. Francis, The glycaemic index of Manuka honey. e-SPEN Journal, 2013. 8(1): p. e21-e24.	Normal	2h	8	2012
Mixed flora honey #	37		Sugars and Syrups	Jordan		5	2	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Normal	2h	14	2016
Mixed flora honey #	84		Sugars and Syrups	Jordan		5	4	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Type 2	2h	9	2016
Monofloral honey, chestnut (Castanea spp.), from Bursa #	56		Sugars and Syrups	Turkey		5	3	Atayoglu, A.T., et al., Glycemic index values of monofloral turkish honeys and the effect of their consumption on glucose metabolism. Turkish Journal of Medical Sciences, 2016. 46(2): p. 483-488.	Normal	2h	20	2015
Monofloral honey, citrus (Citrus spp.), from Mersin #	45		Sugars and Syrups	Turkey		5	2	Atayoglu, A.T., et al., Glycemic index values of monofloral turkish honeys and the effect of their consumption on glucose metabolism. Turkish Journal of Medical Sciences, 2016. 46(2): p. 483-488.	Normal	2h	20	2016
Monofloral honey, lime (Tilia spp.), from Zonguldak #	55		Sugars and Syrups	Turkey		5	3	Atayoglu, A.T., et al., Glycemic index values of monofloral turkish honeys and the effect of their consumption on glucose metabolism. Turkish Journal of Medical Sciences, 2016. 46(2): p. 483-488.	Normal	2h	20	2015
Monofloral honey, milk-vetch (Astragalus spp.), from Kayseri #	69		Sugars and Syrups	Turkey		5	3	Atayoglu, A.T., et al., Glycemic index values of monofloral turkish honeys and the effect of their consumption on glucose metabolism. Turkish Journal of Medical Sciences, 2016. 46(2): p. 483-488.	Normal	2h	20	2020
Monofloral honey, pine, honeydew (Pinus spp.), from Mugla #	59		Sugars and Syrups	Turkey		5	3	Atayoglu, A.T., et al., Glycemic index values of monofloral turkish honeys and the effect of their consumption on glucose metabolism. Turkish Journal of Medical Sciences, 2016. 46(2): p. 483-488.	Normal	2h	20	2015
Monofloral honey, thyme (Thyme spp.), from Aydin #	53		Sugars and Syrups	Turkey		5	3	Atayoglu, A.T., et al., Glycemic index values of monofloral turkish honeys and the effect of their consumption on glucose metabolism. Turkish Journal of Medical Sciences, 2016. 46(2): p. 483-488.	Normal	2h	20	2015
Multifloral honey (provided by German beekeeper association) #	51		Sugars and Syrups	Germany		5	3	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Oilseed-rape honey (provided by German beekeeper association) #	64		Sugars and Syrups	Germany		5	3	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Pine honey (Apivita S.A., Greece) #	101		Sugars and Syrups	Greece		5	5	Gourdomichali, T. and E. Papakonstantinou, Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects. European Journal of Clinical Nutrition, 2018. 72(12): p. 1709-1716.	Normal	2h	11	2018
Spanish thistle honey #	61		Sugars and Syrups	Jordan		5	3	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Normal	2h	14	2016
Spanish thistle honey #	76		Sugars and Syrups	Jordan		5	4	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Type 2	2h	6	2016
Sugar honey, non-floral, bees feed sugar solution 2:1 sugar in water #	36		Sugars and Syrups	Jordan		5	2	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Normal	2h	14	2016
Sugar honey, non-floral, bees feed sugar solution 2:1 sugar in water #	81		Sugars and Syrups	Jordan		5	4	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Type 2	2h	9	2016
Honey, sweet chestnut (provided by German beekeeper association) #	53		Sugars and Syrups	Germany		5	3	Deibert, P., et al., Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition, 2010. 64(7): p. 762-4.	Normal	2h	10	2010
Thyme honey (Apivita S.A., Greece) #	85		Sugars and Syrups	Greece		5	4	Gourdomichali, T. and E. Papakonstantinou, Short-term effects of six Greek honey varieties on glycemic response: a randomized clinical trial in healthy subjects. European Journal of Clinical Nutrition, 2018. 72(12): p. 1709-1716.	Normal	2h	11	2018
Honey, NS #	61		Sugars and Syrups	Egypt		5	3	Abdulrhman, M., et al., The glycemic and peak incremental indices of honey, sucrose and glucose in patients with type 1 diabetes mellitus: effects on C-peptide level-a pilot study. Acta Diabetologica, 2011. 48(2): p. 89-94.	Type 1 (children)	2h	20	2011
Honey, NS, test portion adjusted based on body weight #	69		Sugars and Syrups	Egypt		5	3	Abdulrhman, M., et al., The glycemic and peak incremental indices of honey, sucrose and glucose in patients with type 1 diabetes mellitus: effects on C-peptide level-a pilot study. Acta Diabetologica, 2011. 48(2): p. 89-94.	Normal children	2h	10	2011
Honey, NS #	87		Sugars and Syrups	Canada		5	4	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Honey, pure (Capilano Honey Limited, QLD, Australia) #	58		Sugars and Syrups	Australia		5	3	Brand-Miller, J., E. Pang, and L. Broomhead, The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. British Journal of Nutrition, 1995. 73(4): p. 613-23.	Normal	2h	8	1994
Isomaltulose, Palatinose™ (Sudzucker AG, Mannheim, Germany) #	32		Sugars and Syrups	Germany		5	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Isomaltulose (Cargill, Belgium) #	45		Sugars and Syrups	Belgium		5	2	van Can, J.G.P., et al., Reduced glycaemic and insulinaemic responses following trehalose and isomaltulose ingestion: implications for postprandial substrate use in impaired glucose-tolerant subjects. British Journal of Nutrition, 2012. 108(7): p. 1210-7.	IGT	3h	10	2011
Lactose (Sigma Chemical Company, USA) #	43		Sugars and Syrups	USA		5	2	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Lactose (Lactose 101394S, BDH, Poole, UK) #	48		Sugars and Syrups	UK		5	2	Ostman, E.M., H.G. Liljeberg Elmståhl, and I.M. Björck, Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. The American Journal of Clinical Nutrition, 2001. 74(1): p. 96-100.	Normal	2h	10	2000
Lactose, 25 g portion, fed with 37.7 g oats #	49		Sugars and Syrups	Canada		5	2	Wolever, T.M.S., et al., Lactose in the diabetic diet: A comparison with other carbohydrates. Nutrition Research, 1985. 5(12): p. 1335-1345.	Type 2	3h	6	1985
Maltose #	105		Sugars and Syrups	Canada		5	5	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Sucrose (Cargill, Belgium) #	48		Sugars and Syrups	Belgium		5	2	van Can, J.G.P., et al., Reduced glycaemic and insulinaemic responses following trehalose and isomaltulose ingestion: implications for postprandial substrate use in impaired glucose-tolerant subjects. British Journal of Nutrition, 2012. 108(7): p. 1210-7.	IGT	3h6	10	2011
Sucrose8 #	58		Sugars and Syrups	Iran		5	3	Mohsenpour, M.A., et al., The effect of a new mixture of sugar and sugar-alcohols compared to sucrose and glucose on blood glucose increase and the possible adverse reactions: A phase I double-blind, three-way randomized cross-over clinical trial. Endocrinologia, Diabetes y Nutricion, 2019. 66(10): p. 647-653.	Type 2	2h	19	2016
Sucrose #	59		Sugars and Syrups	Canada		5	3	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Sucrose (Redpath Sugars, Toronto, Canada) #	59		Sugars and Syrups	Canada		5	3	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Sucrose (Sigma Chemical Company, USA) #	59		Sugars and Syrups	USA		5	3	Gannon, M.C., et al., The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia, 1986. 29(11): p. 784-91.	Type 2	5h34	7	1986
Sucrose #	60		Sugars and Syrups	Japan		5	3	Matsuo, T., Estimation of glycemic response to maltitol and mixture of maltitol and sucrose in healthy young subjects. Tech Bull Fac Agr Kagawa Univ 2003. 55: p. 57-61.	Normal	2h	16	2002
Sucrose (Redpath Sugars, Canada) #	61		Sugars and Syrups	Canada		5	3	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Sucrose #	62		Sugars and Syrups	Germany		5	3	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Type 2	NS	NS	1977
Sucrose, tested in young adults (17-18 y) #	65		Sugars and Syrups	South Africa		5	3	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	7	1984
Sucrose (Redpath Sugars, Canada) #	66		Sugars and Syrups	Canada		5	3	Lee, B.M. and T.M. Wolever, Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. European Journal of Clinical Nutrition, 1998. 52(12): p. 924-8.	Normal	2h	8	1998
Sucrose #	68		Sugars and Syrups	Canada		5	3	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Type 2	3h	10	2011
Sucrose #	68		Sugars and Syrups	Canada		5	3	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Normal	2h	9	2011
Sucrose #	69		Sugars and Syrups	Canada		5	3	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	High fast insulin	2h	12	2011
Sucrose #	74		Sugars and Syrups	Iran		5	4	Mohsenpour, M.A., et al., The effect of a new mixture of sugar and sugar-alcohols compared to sucrose and glucose on blood glucose increase and the possible adverse reactions: A phase I double-blind, three-way randomized cross-over clinical trial. Endocrinologia, Diabetes y Nutricion, 2019. 66(10): p. 647-653.	Normal	2h	16	2016
Sucrose #	78		Sugars and Syrups	South Korea		5	4	Lee, K., et al., Glycemic index of sucrose with D-xylose (XF) in humans. Current Topics in Nutraceutical Research, 2013. 11(1-2): p. 35-39.	Normal	2h	13	2012
Sucrose #	81		Sugars and Syrups	Jordan		5	4	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Normal	2h	9	2016
Sucrose #	82		Sugars and Syrups	Italy		5	4	Bucalossi, A., et al., Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes, Nutrition & Metabolism, 1990. 3(2): p. 143-51.	Type 2	2h	14	1989
Sucrose #	94		Sugars and Syrups	Jordan		5	5	Abu Rajab, A.M., et al., Glycemic and insulinemic response of different types of jordanian honey in healthy and type 2 diabetic volunteers. Pakistan Journal of Nutrition, 2017. 16(2): p. 61-68.	Type 2	2h	7	2016
Sucrose #	110		Sugars and Syrups	Belgium		5	6	Pelletier, X., et al., Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete Metab, 1994. 20(3): p. 291-6.	Normal	3h	8	1993
Sucrose, portion adjusted based on kg body weight #	132		Sugars and Syrups	Egypt		5	7	Abdulrhman, M., et al., Effects of honey, sucrose and glucose on blood glucose and C-peptide in patients with type 1 diabetes mellitus. Complementary Therapies in Clinical Practice, 2013. 19(1): p. 15-9.	Normal children	2h	10	2011
Sucrose, portion adjusted based on kg body weight #	119		Sugars and Syrups	Egypt		5	6	Abdulrhman, M., et al., Effects of honey, sucrose and glucose on blood glucose and C-peptide in patients with type 1 diabetes mellitus. Complementary Therapies in Clinical Practice, 2013. 19(1): p. 15-9.	Type 1 (children)	2h	20	2011
Sucrose, portion adjusted based on kg body weight #	139		Sugars and Syrups	Egypt		5	7	Abdulrhman, M., et al., Effects of honey, sucrose and glucose on blood glucose and C-peptide in patients with type 1 diabetes mellitus. Complementary Therapies in Clinical Practice, 2013. 19(1): p. 15-9.	Normal children	2h	50	2013
Sucrose, portion adjusted based on kg body weight #	128		Sugars and Syrups	Egypt		5	6	Abdulrhman, M., et al., Effects of honey, sucrose and glucose on blood glucose and C-peptide in patients with type 1 diabetes mellitus. Complementary Therapies in Clinical Practice, 2013. 19(1): p. 15-9.	Type 1 (children)	2h	30	2013
Brown Sugar (HongMian, Guangzhou Light Industry & Trade Group, Guangzhou, China) #	71		Sugars and Syrups	China		5	4	-	Normal	2h	6	2020
Sucrose, 47.5 g portion with 2.5 g D-xylose #	60		Sugars and Syrups	South Korea		5	3	Lee, K., et al., Glycemic index of sucrose with D-xylose (XF) in humans. Current Topics in Nutraceutical Research, 2013. 11(1-2): p. 35-39.	Normal	2h	13	2012
Sucrose, 25 g portion, fed with 37.7 g oats #	65		Sugars and Syrups	Canada		5	3	Wolever, T.M.S., et al., Lactose in the diabetic diet: A comparison with other carbohydrates. Nutrition Research, 1985. 5(12): p. 1335-1345.	Type 2	3h	6	1985
Sugar blend, 78% maltodextrin and 22% sucrose, dissolved in water #	163		Sugars and Syrups	USA		5	8	Sands, A.L., et al., Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans. Nutrition Research, 2009. 29(6): p. 383-90.	Normal	4h	12	2009
Trehalose #	77		Sugars and Syrups	Belgium		5	4	van Can, J.G.P., et al., Reduced glycaemic and insulinaemic responses following trehalose and isomaltulose ingestion: implications for postprandial substrate use in impaired glucose-tolerant subjects. British Journal of Nutrition, 2012. 108(7): p. 1210-7.	IGT	3h6	10	2011
Trehalose #	81		Sugars and Syrups	USA		5	4	Maki, K.C., et al., Acute effects of low insulinemic sweeteners on postprandial insulin and glucose concentrations in obese men. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 3: p. 48-55.	Obese	2h	21	2009
Trehalose #	95		Sugars and Syrups	Belgium		5	5	Van Can, J.G.P., et al., Reduced glycaemic and insulinaemic responses following trehalose ingestion: Implications for postprandial substrate use. British Journal of Nutrition, 2009. 102(10): p. 1395-1399.	Overweight	3h6	10	2008
Trehalose (50 g) + fructose (25 g) #	66		Sugars and Syrups	USA		5	3	Maki, K.C., et al., Acute effects of low insulinemic sweeteners on postprandial insulin and glucose concentrations in obese men. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 3: p. 48-55.	Obese	2h	21	2009
Isomalt (Sudzucker AG, Mannheim, Germany) #	2		Sugars and Syrups	Germany		2.5	0.1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2002
Lacritose, mixture containing 54.13% erythritol, 27.4% lactose, 12.9% fructose, and 5.57% sucrose #	11		Sugars and Syrups	-		2.5	0.3	Mohsenpour, M.A., et al., The effect of a new mixture of sugar and sugar-alcohols compared to sucrose and glucose on blood glucose increase and the possible adverse reactions: A phase I double-blind, three-way randomized cross-over clinical trial. Endocrinologia, Diabetes y Nutricion, 2019. 66(10): p. 647-653.	Type 2	2h	18	2016
Lacritose, mixture containing 54.13% erythritol, 27.4% lactose, 12.9% fructose, and 5.57% sucrose #	18		Sugars and Syrups	-		2.5	0.5	Mohsenpour, M.A., et al., The effect of a new mixture of sugar and sugar-alcohols compared to sucrose and glucose on blood glucose increase and the possible adverse reactions: A phase I double-blind, three-way randomized cross-over clinical trial. Endocrinologia, Diabetes y Nutricion, 2019. 66(10): p. 647-653.	Normal	2h	16	2016
Lactitol #	-1		Sugars and Syrups	Finland		2.5	0	Natah, S.S., et al., Metabolic response to lactitol and xylitol in healthy men. The American Journal of Clinical Nutriiton, 1997. 65(4): p. 947-50.	Normal	3h	8	1996
Lactitol MC (Danisco sweeteners, Surrey, UK) #	3		Sugars and Syrups	UK		2.5	0.1	-	Normal	2h	10	2004
Litesse II, bulking agent with polydextrose and sorbitol (Danisco Sweeteners, UK) #	7		Sugars and Syrups	UK		2.5	0.2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Litesse III ultra, bulking agent with polydextrose and sorbitol (Danisco Sweeteners, UK) #	4		Sugars and Syrups	UK		2.5	0.1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Lycasin® HBC, syrup containing 50-55% maltitol, 5-8% sorbitol and 35-40% hydrogenated oligo-saccharides (lab 2212, Roquette, France) #	47		Sugars and Syrups	France		2.5	1	Rizkalla, S.W., et al., Glycaemic and insulinaemic responses to a new hydrogenated starch hydrolysate in healthy and type 2 diabetic subjects. Diabetes & Metabolisme, 2002. 28(5): p. 385-90.	Normal	3h	6	2002
Lycasin® HBC, syrup containing 50-55% maltitol, 5-8% sorbitol and 35-40% hydrogenated oligo-saccharides (lab 2212, Roquette, France) #	25		Sugars and Syrups	France		2.5	1	Rizkalla, S.W., et al., Glycaemic and insulinaemic responses to a new hydrogenated starch hydrolysate in healthy and type 2 diabetic subjects. Diabetes & Metabolisme, 2002. 28(5): p. 385-90.	Type 2	3h	6	2002
Maltitol #	26		Sugars and Syrups	Japan		2.5	1	Matsuo, T., Estimation of glycemic response to maltitol and mixture of maltitol and sucrose in healthy young subjects. Tech Bull Fac Agr Kagawa Univ 2003. 55: p. 57-61.	Normal	2h	16	2002
Maltitol (Roquette, Lestrem, France), dissolved in 200 mL water #	34		Sugars and Syrups	France		2.5	1	Pratt, M., et al., No observable differences in glycemic response to maltitol in human subjects from 3 ethnically diverse groups. Nutrition Research, 2011. 31(3): p. 223-8.	Normal Caucasian	3h	10	2010
Maltitol (Roquette, Lestrem, France), dissolved in 200 mL water #	23		Sugars and Syrups	France		2.5	1	Pratt, M., et al., No observable differences in glycemic response to maltitol in human subjects from 3 ethnically diverse groups. Nutrition Research, 2011. 31(3): p. 223-8.	Normal South Indian	3h	10	2010
Maltitol (Roquette, Lestrem, France), dissolved in 200 mL water #	33		Sugars and Syrups	France		2.5	1	Pratt, M., et al., No observable differences in glycemic response to maltitol in human subjects from 3 ethnically diverse groups. Nutrition Research, 2011. 31(3): p. 223-8.	Normal Chinese	3h	10	2010
Malbit CR (87% maltitol) (Cerestar, Vilvoorde, Belgium) #	30		Sugars and Syrups	Belgium		2.5	1	Pelletier, X., et al., Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete Metab, 1994. 20(3): p. 291-6.	Normal	3h	8	1993
Maltidex 100 (> 72% maltitol) (Cerestar, Vilvoorde, Belgium) #	44		Sugars and Syrups	Belgium		2.5	1	Pelletier, X., et al., Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete Metab, 1994. 20(3): p. 291-6.	Normal	3h	8	1993
Maltitol and Sucrose mixture (25 g Maltitol + 25 g Sucrose) #	46		Sugars and Syrups	Japan		2.5	1	Matsuo, T., Estimation of glycemic response to maltitol and mixture of maltitol and sucrose in healthy young subjects. Tech Bull Fac Agr Kagawa Univ 2003. 55: p. 57-61.	Normal	2h	19	2002
Malbit CH (99% maltitol) (Cerestar, Vilvoorde, Belgium) #	73		Sugars and Syrups	Belgium		2.5	2	Pelletier, X., et al., Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete Metab, 1994. 20(3): p. 291-6.	Normal	3h	8	1993
Maltidex 200 (50% maltitol) (Cerestar, Vilvoorde, Belgium) #	89		Sugars and Syrups	Belgium		2.5	2	Pelletier, X., et al., Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete Metab, 1994. 20(3): p. 291-6.	Normal	3h	8	1993
SUITENA™ sweetener (Fiatec Biosystem Sdn Bhd, Malaysia), containing erythritol, xylitol and stevia #	8		Sugars and Syrups	Malaysia		2.5	0.2	Ng, A.W.R., et al., A polyol-stevia blended sugar replacer exhibits low glycemic response among human subjects. Clinical Nutrition ESPEN, 2019. 33: p. 39-41.	Normal	1.5h	6	2019
Tagatose sugar replacement, Gaio® (Arla Foods, Germany) #	3		Sugars and Syrups	Germany		2.5	0.1	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2004
25 g xylitol #	7		Sugars and Syrups	Finland		2.5	0.2	Natah, S.S., et al., Metabolic response to lactitol and xylitol in healthy men. The American Journal of Clinical Nutriiton, 1997. 65(4): p. 947-50.	Normal	3h	8	1996
25 g Xylitol C (Danisco Sweeteners, UK) #	8		Sugars and Syrups	UK		2.5	0.2	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2001
Zùsto® sweetener (Zùsto, NV), containing polydextrose, erythritol, inulin, fructo-oligosaccharides, maltodextrins, isomaltulose and sucralose #	22		Sugars and Syrups	Belgium		2.5	1	Pen, J.J., et al., Zusto: A new sweetening agent with low glycemic index. Clinical Nutrition ESPEN, 2018. 23: p. 103-106.	Normal	3h	10	2017
Green banana, boiled #	38		Vegetables	New Zealand		20	8	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	8	2000
Green banana/plantain, boiled 23 min, frozen, thawed and reheated for 1 min #	65		Vegetables	Trinidad		20	13	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	8	2003
Plantain (Musa AAB) #	68		Vegetables	Fiji		20	14	Lako, J., et al., The glycemic index (GI) and glycemic load (GL) of five commonly consumed foods of the South Pacific. Pacific Health Dialogue, 2004. 11(1): p. 47-54.	Normal	2h	8	2004
Banana, (Musa sapientum), Nendra variety, unripe, steamed 1 h #	70		Vegetables	India		20	14	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h20	12-15	1991
Pea, cooked #	35		Vegetables	Israel		20	4	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	8	1988
Pea, frozen, boiled #	39		Vegetables	Germany		20	4	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Type 2	NS	NS	1980
Pea, frozen, boiled #	51		Vegetables	Canada		20	5	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	6	1981
Pea, green (Pisum Sativum) #	54		Vegetables	India		20	5	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h	12-15	1991
Pumpkin, steamed for 15 min #	52		Vegetables	South Korea		20	5	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	11	2018
Pumpkin, boiled in water for 20 min, mashed and served as gruel #	53		Vegetables	South Korea		20	5	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Pumpkin, boiled for 30 min in water with 2 g salt, tested in young adults (17-18 y) #	75		Vegetables	South Africa		20	8	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	6	1984
Sweet corn, whole kernel, canned, diet-pack, drained (Featherweight, USA) #	47		Vegetables	USA		20	9	Crapo, P.A., et al., Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients. The American Journal of Clinical Nutriiton, 1981. 34(2): p. 184-90.	Type 2	3h6	20	1981
Sweet corn, frozen, reheated in microwave (Green Giant Pillsbury Ltd., Toronto, Canada) #	48		Vegetables	Canada		20	10	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Sweet corn, canned, drained #	60		Vegetables	USA		20	12	Crapo, P.A., G. Reaven, and J. Olefsky, Postprandial plasma-glucose and -insulin responses to different complex carbohydrates. Diabetes, 1977. 26(12): p. 1178-1183.	Normal	3h	16	1977
Sweet corn, canned, drained #	60		Vegetables	USA		20	12	Crapo, P.A., et al., Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. The American Journal of Clinical Nutriiton, 1980. 33(8): p. 1723-8.	Type 2 & IGT	3h6	5 & 6	1980
Sweet corn, 'Honey & Pearl' variety #	37		Vegetables	New Zealand		20	7	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	9	2000
Sweet corn, on the cob, boiled 20 min #	48		Vegetables	Australia		20	10	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Sweet corn, cooked #	52		Vegetables	Israel		20	10	Lock, D.R., et al., Glycemic indices of various foods given to pregnant diabetic subjects. Obstetrics and Gynecology, 1988. 71(2): p. 180-3.	GDM	2h	8	1988
Sweet corn, boiled in water with 2 g salt #	59		Vegetables	Canada		20	12	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Sweet corn, boiled in water for 30 min with 2 g salt, tested in young adults (17-18 y) #	62		Vegetables	South Africa		20	12	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	7	1984
Corn, fresh, roasted #	77		Vegetables	Nigeria		20	15	Dada, A., et al., Glycaemic responses to corn meals in type 2 diabetics and non-diabetic controls. 2015. 19(3): p. 79-82.	Normal	2h	16	2015
Corn, fresh, boiled #	82		Vegetables	Nigeria		20	16	Dada, A., et al., Glycaemic responses to corn meals in type 2 diabetics and non-diabetic controls. 2015. 19(3): p. 79-82.	Normal	2h	16	2015
Beetroot, boiled in water with 2 g salt #	64		Vegetables	Canada		20	6	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Carrots, boiled in water with 2 g salt #	92		Vegetables	Canada		20	9	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Carrots, peeled, boiled #	33		Vegetables	Australia		20	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	8	2000
Carrots, peeled, diced, boiled #	49		Vegetables	Australia		20	5	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	1982
Carrots, peeled, boiled, ground to smooth paste #	60		Vegetables	Australia		20	6	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	2000
Carrots, raw #	16		Vegetables	Romania		20	2	Ionescu-Tîrgovi?te, C., et al., Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non-insulin-dependent) diabetes. Diabetologia, 1983. 24(2): p. 80-4.	Type 2	2h9	9	1982
Carrots (Daucas carota) #	23		Vegetables	Bangladesh		20	2	Fatema, K., et al., Glycemic index determination of vegetable and fruits in healthy Bangladeshi subjects. Malaysian Journal of Nutrition, 2011. 17(3): p. 393-9.	Normal	2h	14	2011
Carrots, raw, diced #	35		Vegetables	Australia		20	4	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	1982
Carrots, raw, ground #	39		Vegetables	Australia		20	4	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	1982
Cassava, boiled, with salt #	46		Vegetables	Kenya		20	9	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h	14	1996
Cassava (Manihot esculenta), peeled, boiled 30 min, frozen, thawed and reheated for 1 min #	94		Vegetables	Trinidad		20	19	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	8	2003
Parsnips, boiled in water with 2 g salt #	97		Vegetables	Canada		20	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Swede (rutabaga), boiled in water with 2 g salt #	72		Vegetables	Canada		20	14	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Tannia (Xanthosoma sagittifolium) #	63		Vegetables	Fiji		20	13	Lako, J., et al., The glycemic index (GI) and glycemic load (GL) of five commonly consumed foods of the South Pacific. Pacific Health Dialogue, 2004. 11(1): p. 47-54.	Normal	2h	8	2004
Tannia, peeled, boiled 30 min, crushed, refrigerated, reheated for 1 min #	52		Vegetables	Canada		20	10	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	6	2003
Tannia, peeled, boiled 30 min, uncrushed (whole), refrigerated, reheated for 1 min #	50		Vegetables	Canada		20	10	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	6	2003
Ontario potato, white, baked in skin #	60		Vegetables	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	16	1984-1992
Potatoes, NS, baked for 30 min #	78		Vegetables	South Korea		20	16	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Purple Majesty potato, purple skin and flesh, skin on, cut into cubes, oven baked for 40 min #	77		Vegetables	Canada		20	15	Ramdath, D.D., et al., The glycemic index of pigmented potatoes is related to their polyphenol content. Food & Function, 2014. 5(5): p. 909-15.	Normal	2h	9	2009
Potato, Red-Y38 variety, red skin and flesh, skin on, cut into cubes, oven baked for 40 min #	78		Vegetables	Canada		20	16	Ramdath, D.D., et al., The glycemic index of pigmented potatoes is related to their polyphenol content. Food & Function, 2014. 5(5): p. 909-15.	Normal	2h	9	2009
Russet potatoes, baked without fat #	111		Vegetables	USA		20	22	Crapo, P.A., G. Reaven, and J. Olefsky, Postprandial plasma-glucose and -insulin responses to different complex carbohydrates. Diabetes, 1977. 26(12): p. 1178-1183.	Normal	3h	16	1977
Russet potatoes, baked without fat #	57		Vegetables	Canada		20	11	Wolever, T.M.S., et al., Effect of processing/preparation on the blood glucose response to potatoes. Canadian Institute of Food Science and Technology Journal, 1985. 18(3): p. 35.	Diabetic	NS	7	1985
Russet potatoes, cut into quarters, baked in foil for 1 h at 230oC, peeled #	85		Vegetables	USA		20	17	Geliebter, A., et al., Satiety following intake of potatoes and other carbohydrate test meals. Annals of Nutrition & Metabolism, 2013. 62(1): p. 37-43.	Normal	2h	12	2012
Russet potatoes, baked without fat, 45-60 min #	80		Vegetables	USA		20	16	Crapo, P.A., et al., Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients. The American Journal of Clinical Nutriiton, 1981. 34(2): p. 184-90.	Type 2	3h6	20	1981
Russet potatoes, baked without fat #	94		Vegetables	USA		20	19	Crapo, P.A., et al., Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. The American Journal of Clinical Nutriiton, 1980. 33(8): p. 1723-8.	Type 2 & IGT	3h6	5 & 6	1980
Snowden potato, white skin and flesh, skin on, cut into cubes, oven baked for 40 min #	93		Vegetables	Canada		20	19	Ramdath, D.D., et al., The glycemic index of pigmented potatoes is related to their polyphenol content. Food & Function, 2014. 5(5): p. 909-15.	Normal	2h	9	2009
Yukon Gold potato, white skin and yellow flesh, skin on, cut into cubes, oven baked for 40 min #	81		Vegetables	Canada		20	16	Ramdath, D.D., et al., The glycemic index of pigmented potatoes is related to their polyphenol content. Food & Function, 2014. 5(5): p. 909-15.	Normal	2h	9	2009
Asterix potato, peeled, boiled for 18-20 min, served with 0.5 g NaCl #	79		Vegetables	Sweden		20	16	Leeman, M., E. Ostman, and I. Björck, Glycaemic and satiating properties of potato products. European Jounal of Clinical Nutrition, 2008. 62(1): p. 87-95.	Normal	3h14	14	2006
Desiree potato, peeled, quartered, boiled 15 min in unsalted water #	77		Vegetables	UK		20	15	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
Maris Peer potato, peeled, quartered, boiled 15 min in unsalted water #	94		Vegetables	UK		20	19	Henry, C.J.K., et al., Glycaemic index values for commercially available potatoes in Great Britain. British Journal of Nutrition, 2005. 94(6): p. 917-921.	Normal	2h	10	2005
Nardine potato, boiled #	70		Vegetables	New Zealand		20	14	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	8	2000
Ontario potato, white, peeled, cut into cubes, boiled in salted water 15 min #	59		Vegetables	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	16	1984-1992
Pontiac potato, peeled, boiled whole for 30 min #	56		Vegetables	Australia		20	11	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Prince Edward Island potato, peeled, cubed, boiled in salted water 15 min #	64		Vegetables	Canada		20	13	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	12	1984-1992
Sava potato, peeled, boiled 21-30 min #	119		Vegetables	Sweden		20	24	Leeman, M., E. Östman, and I. Björck, Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. European Journal of Clinical Nutrition, 2005. 59(11): p. 1266-1271.	Normal	2h	13	2004
Potatoes, NS, boiled with salt #	24		Vegetables	Kenya		20	5	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h	14	1996
Potatoes, white, NS, cooked #	41		Vegetables	Romania		20	8	Ionescu-Tîrgovi?te, C., et al., Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non-insulin-dependent) diabetes. Diabetologia, 1983. 24(2): p. 80-4.	Type 2	2h9	6	1982
Potatoes #	49		Vegetables	Germany		20	10	Schauberger, G., et al., Exchange of carbohydrates according to their effect on blood glucose. Diabetes, 1977. 26: p. 415 (abstr).	Diabetic	NS	NS	1977
Potatoes, white, boiled #	55		Vegetables	Canada		20	11	Wolever, T.M.S., et al., Effect of processing/preparation on the blood glucose response to potatoes. Canadian Institute of Food Science and Technology Journal, 1985. 18(3): p. 35.	Diabetic	NS	7	1985
Potatoes, white, NS, boiled 19 min #	57		Vegetables	Denmark		20	11	Rasmussen, O., et al., Comparison of blood glucose and insulin responses in non-insulin dependent diabetic patients. Studies with spaghetti and potato taken alone and as part of a mixed meal. European Jounal of Clinical Nutrition, 1988. 42(11): p. 953-61.	Type 2	3h	6	1988
Potatoes, white, NS, boiled in water with 1 g salt #	77		Vegetables	India		20	15	Kanan, W., et al., Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents. Indian Journal of Physiology and Pharmacology, 1998. 42(1): p. 81-9.	Normal	3h	5	1998
Potatoes, NS, peeled, boiled #	87		Vegetables	Lebanon		20	17	Najjar, N., N. Adra, and N. Hwalla, Glycemic and insulinemic responses to hot vs cooled potato in males with varied insulin sensitivity. Nutrition Research, 2004. 24(12): p. 993-1004.	Normal	3h	5	2003
Potato, NS, peeled, boiled and then cooled to 26°C #	55		Vegetables	Lebanon		20	11	Najjar, N., N. Adra, and N. Hwalla, Glycemic and insulinemic responses to hot vs cooled potato in males with varied insulin sensitivity. Nutrition Research, 2004. 24(12): p. 993-1004.	Normal	3h	5	2003
Sava potato, peeled, boiled 21-30 min, refrigerated 24 h, consumed cold #	89		Vegetables	Sweden		20	18	Leeman, M., E. Östman, and I. Björck, Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. European Journal of Clinical Nutrition, 2005. 59(11): p. 1266-1271.	Normal	2h	13	2004
Potatoes, white, NS, boiled in water with 1 g salt, refrigerated for 16-20 h, reheated #	23		Vegetables	India		20	5	Kanan, W., et al., Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents. Indian Journal of Physiology and Pharmacology, 1998. 42(1): p. 81-9.	Normal	3h	5	1998
Irish potato, peeled, boiled 30 min, crushed, refrigerated, reheated for 1 min #	66		Vegetables	Canada		20	13	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	6	2003
Irish potato, peeled, boiled 30 min, uncrushed (whole), refrigerated, reheated for 1 min #	66		Vegetables	Canada		20	13	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	6	2003
Prince Edward Island potato, canned, heated in microwave (Avon, Cobi Foods Inc., Port Williams, Canada) #	62		Vegetables	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
French Fries, deep-fried in oil for 10 min #	42		Vegetables	South Korea		20	8	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	8	2018
French fries (Ica Handlarna, Solna, Sweden), heated in oven at 250°C for 9 min, served with 0.5 g NaCl #	55		Vegetables	Sweden		20	11	Leeman, M., E. Ostman, and I. Björck, Glycaemic and satiating properties of potato products. European Jounal of Clinical Nutrition, 2008. 62(1): p. 87-95.	Normal	3h14	14	2006
French fries, frozen, reheated in microwave (Cavendish Farms, New Annan, Canada) #	76		Vegetables	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	6	1984-1992
Potatoes, blended, excess water drained, then pan-fried with 50 mL oil for 15 min #	28		Vegetables	South Korea		20	6	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	7	2018
Instant, prepared with warm water #	74		Vegetables	France		20	15	Bornet, F.R., et al., Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. The American Journal of Clinical Nutrition, 1987. 45(3): p. 588-595.	Type 2	3h	3	1987
Instant potatoes, prepared with water #	80		Vegetables	Canada		20	16	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	8	1981
Instant mashed potatoes #	81		Vegetables	Canada		20	16	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	High fast insulin	2h	12	2011
Instant mashed potatoes (Edgell's Potato Whip, Edgell's, Australia), prepared with water #	86		Vegetables	Australia		20	17	Brand, J.C., et al., Food processing and the glycemic index. The American Journal of Clinical Nutrition, 1985. 42(6): p. 1192-6.	Normal	2h	6	1984
Instant mashed potatoes (Carnation Foods Co. Ltd., Manitoba, Canada) #	87		Vegetables	Canada		20	17	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	16	1984-1992
Instant mashed potatoes #	89		Vegetables	Canada		20	18	Wolever, T.M.S., et al., Effect of processing/preparation on the blood glucose response to potatoes. Canadian Institute of Food Science and Technology Journal, 1985. 18(3): p. 35.	Diabetic	NS	7	1985
Instant mashed potatoes #	98		Vegetables	Canada		20	20	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Type 2	3h	10	2011
Instant mashed potatoes #	101		Vegetables	Canada		20	20	Lan-Pidhainy, X. and T.M.S. Wolever, Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients? European Journal of Clinical Nutrition, 2011. 65(6): p. 727-34.	Normal	2h	9	2011
Potato, instant (Betty Crocker Idaho Potato Buds), prepared as mash with water #	120		Vegetables	USA		20	24	Geliebter, A., et al., Satiety following intake of potatoes and other carbohydrate test meals. Annals of Nutrition & Metabolism, 2013. 62(1): p. 37-43.	Normal	2h	12	2012
Mashed potato, NS #	84		Vegetables	France		20	17	Mourot, J., et al., Glycaemic and insulinaemic indices of four starchy foods, in Advances in Diet and Nutrition, S. Leff, Editor. 1988, John Libbey & Co: London.	Normal	3h	12	1988
Mashed potato, NS #	68		Vegetables	Canada		20	14	Wolever, T.M.S., et al., Effect of processing/preparation on the blood glucose response to potatoes. Canadian Institute of Food Science and Technology Journal, 1985. 18(3): p. 35.	Diabetic	NS	7	1985
Mashed potato, NS, tested in young adults (17-18 y) #	71		Vegetables	South Africa		20	14	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	7	1984
Ontario potato, white, peeled, cubed, boiled 15 min, mashed #	74		Vegetables	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	14	1984-1992
Prince Edward Island potato, peeled, cubed, boiled 15 min, mashed #	74		Vegetables	Canada		20	15	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	14	1984-1992
Potato, NS, peeled, sliced, cooked in microwave for 2.5-3 min #	82		Vegetables	USA		20	16	Krezowski, P.A., et al., Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care, 1987. 10(2): p. 205-212.	Type 2	5h6	8	1987
New potatoes #	47		Vegetables	Germany		20	9	Otto, H. and L. Niklas, Differences d'action sur la glycemie d'aliments contenant des hydrated de carbone: consequences pour le traitment dietetique du diabete sucre. (Differences in the action of foods containing carbohydrate on blood glucose levels: implications for the dietetic treatment of diabetes mellitus). Med Hyg, 1980. 38: p. 3424-29.	Diabetic	NS	NS	1980
New potatoes #	55		Vegetables	Canada		20	11	Jenkins, D.J.A., et al., The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 1983. 24(4): p. 257-264.	Type 2	3h	6	1983
New potatoes #	63		Vegetables	Italy		20	13	Parillo, M., et al., Different glycaemic responses to pasta, bread, and potatoes in diabetic patients. Diabetic Medicine, 1985. 2(5): p. 374-7.	Type 2	5h	7	1985
New potatoes, boiled in water with 2 g salt #	70		Vegetables	Canada		20	14	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	8	1981
Potatoes, NS, steamed in high heat for 35 min #	94		Vegetables	South Korea		20	19	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Potato starch, made into paste with water, steamed for 25 min #	53		Vegetables	South Korea		20	11	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	12	2018
Potato (Solanum Tuberosum), peeled, steamed 1 h #	65		Vegetables	India		20	13	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h	12-15	1991
Potato dumplings (60% white potatoes, 40% white wheat flour, boiled in salted water) #	53		Vegetables	Italy		20	11	Giacco, R., et al., Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes. British Journal of Nutrition, 2001. 85(1): p. 33-40.	Type 2	3h	8	1999
Sweet potato (Ipomoea batatas), boiled #	44		Vegetables	Australia		20	9	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Sweet potato, boiled in water with 2 g salt #	48		Vegetables	Canada		20	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Sweet potato, peeled, cubed, boiled in salted water 15 min #	60		Vegetables	Canada		20	12	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	13	1984-1992
Sweet potatoes, steamed in high heat for 35 min #	71		Vegetables	South Korea		20	14	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Sweet potato, orange #	77		Vegetables	China		20	15	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Sweet potato, kumara #	78		Vegetables	New Zealand		20	16	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Type 2	3h	14	2000
Sweet potatoes, baked for 30 min #	91		Vegetables	South Korea		20	18	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Sweet potatoes, sliced, deep-fried in oil for 5 min #	58		Vegetables	South Korea		20	12	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	9	2018
Tapioca (Manihot Utilissima), steamed 1 h #	70		Vegetables	India		20	14	Kurup, P.G. and S. Krishnamurthy, Glycemic index of selected foodstuffs commonly used in south India. International Journal of Vitamin and Nutrition Resarch, 1992. 62(3): p. 266-8.	Normal	3h	12-15	1991
Tapioca boiled with milk (General Mills Canada Inc., Etobicoke, Canada) #	82		Vegetables	Canada		20	16	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	10	1984-1992
Tapioca, boiled #	93		Vegetables	India		20	19	Vijayan, L. and S. Sumathi, Glycaemic response to selected Kerala breakfast items in people with diabetes. Asia Pacific Journal of Clinical Nutrition, 1997. 6(2): p. 80-83.	Type 2	2h	6	1997
Taro, cooked #	48		Vegetables	China		20	10	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	7	2005
Taro (Colocasia esculenta) peeled, boiled #	54		Vegetables	Australia		20	11	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Taro, peeled, boiled #	56		Vegetables	New Zealand		20	11	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Normal	2h	9	2000
Dasheen, peeled, boiled 30 min, crushed, refrigerated, reheated for 1 min #	66		Vegetables	Canada		20	13	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	6	2003
Dasheen, peeled, boiled 30 min, uncrushed (whole), refrigerated, reheated for 1 min #	75		Vegetables	Canada		20	15	Ramdath, D.D., et al., Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. British Journal of Nutrition, 2004. 91(6): p. 971-7.	Normal	2h	6	2003
Yam, peeled, boiled #	25		Vegetables	New Zealand		20	5	Perry, T., et al., Glycaemic index of New Zealand foods. New Zealand Medical Journal, 2000. 113(1108): p. 140-2.	Type 2	3h	13	2000
Yam, boiled in water with 2 g salt #	51		Vegetables	Canada		20	10	Jenkins, D.J., et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 1981. 34(3): p. 362-6.	Normal	2h	5	1981
Yam (Dioscorea spp.), boiled #	74		Vegetables	Nigeria		20	15	Akanji, A.O., et al., Dietary salt and the glycaemic response to meals of different fibre content. European Journal of Clinical Nutrition, 1989. 43(10): p. 699-703.	Normal	3h6	10	1989
Yam (Dioscorea spp.), boiled, consumed with 4.24 g salt #	74		Vegetables	Nigeria		20	15	Akanji, A.O., et al., Dietary salt and the glycaemic response to meals of different fibre content. European Journal of Clinical Nutrition, 1989. 43(10): p. 699-703.	Normal	3h6	10	1989
Agidi, maize (Zea mays), powdered, prepared with hot water and consumed as a solid paste #	92		Regional or Traditional Foods	Nigeria		35	32	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Amala, prepared from browned yam flour (elubo), smooth paste consistency, eaten with 30 mL vegetable stew and 35 g beef #	37		Regional or Traditional Foods	Nigeria		35	13	Jimoh, A.K., et al., Effect of food processing on glycemic response to white yam (Dioscorea rotunda) meals. Diabetologia Croatica, 2008. 37(3): p. 67-72.	Normal	2h	8	2008
Amala, white yam (Dioscorea rotundata), powdered, prepared with hot water and consumed as a solid paste #	84		Regional or Traditional Foods	Nigeria		35	29	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Ayaraya ji, coarsely mashed yam and pigeon pea #	56		Regional or Traditional Foods	Nigeria		35	20	Davidson, G.I., et al., Nutritional composition and glycaemic index of standardized traditional bambara nut, corn and yam-based dishes consumed in the nsukka local government area of Enugu State, Nigeria. Pakistan Journal of Nutrition, 2019. 18(7): p. 677-685.	Normal	2h	12	2018
Banku, prepared from corn dough (80%) and cassava dough (20%), stirred in hot water to form a pulp, eaten with 110 g light soup and salmon #	73		Regional or Traditional Foods	Ghana		35	26	Eli?Cophie, D., J.K. Agbenorhevi, and R.A. Annan, Glycemic index of some local staples in Ghana. Food Science & Nutrition, 2017. 5(1): p. 131-138.	Normal	2h	10	2015
Cassava starch (Manihot utilisima), powdered, prepared with hot water and consumed as a solid paste #	99		Regional or Traditional Foods	Nigeria		35	35	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
FooFoo corn (Zea mays) and ndolè (vegetable soup) #	34		Regional or Traditional Foods	Cameroon		35	12	Mbanya, J.C.N., et al., Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study. European Journal of Clinical Nutrition, 2003. 57(4): p. 580-585.	Normal	3h	10	2002
FooFoo corn (Zea mays), consumed with okra (Abelmoschus esculentus) sauce #	23		Regional or Traditional Foods	Cameroon		35	8	Kamwa, V., et al., Metabolic effects of Foofoo corn on healthy volunteers: Influence of some traditional Cameroonian sauces. Clinical Diabetes and Endocrinology, 2015. 1(1): p. 13.	Normal	3h	10	2015
FooFoo corn (Zea mays), consumed with pistachio (Pistacia vera) sauce #	12		Regional or Traditional Foods	Cameroon		35	4	Kamwa, V., et al., Metabolic effects of Foofoo corn on healthy volunteers: Influence of some traditional Cameroonian sauces. Clinical Diabetes and Endocrinology, 2015. 1(1): p. 13.	Normal	3h	10	2015
FooFoo corn (Zea mays), consumed with ndolè (Vernonia amygdalima) #	20		Regional or Traditional Foods	Cameroon		35	7	Kamwa, V., et al., Metabolic effects of Foofoo corn on healthy volunteers: Influence of some traditional Cameroonian sauces. Clinical Diabetes and Endocrinology, 2015. 1(1): p. 13.	Normal	3h	10	2015
FooFoo corn (Zea mays), consumed with yellow sauce (Elaeis guinensis) #	13		Regional or Traditional Foods	Cameroon		35	5	Kamwa, V., et al., Metabolic effects of Foofoo corn on healthy volunteers: Influence of some traditional Cameroonian sauces. Clinical Diabetes and Endocrinology, 2015. 1(1): p. 13.	Normal	3h	10	2015
FooFoo corn (Zea mays), consumed with cabbage (Brassica oleracea) #	23		Regional or Traditional Foods	Cameroon		35	8	Kamwa, V., et al., Metabolic effects of Foofoo corn on healthy volunteers: Influence of some traditional Cameroonian sauces. Clinical Diabetes and Endocrinology, 2015. 1(1): p. 13.	Normal	3h	10	2015
FooFoo corn (Zea mays), consumed with nkui (Triumpheta pentandra) #	5		Regional or Traditional Foods	Cameroon		35	2	Kamwa, V., et al., Metabolic effects of Foofoo corn on healthy volunteers: Influence of some traditional Cameroonian sauces. Clinical Diabetes and Endocrinology, 2015. 1(1): p. 13.	Normal	3h	10	2015
FooFoo (fufu), prepared from freshly pounded plantain (80%) and cassava (20%), eaten with 110 g light soup and salmon #	55		Regional or Traditional Foods	Ghana		35	19	Eli?Cophie, D., J.K. Agbenorhevi, and R.A. Annan, Glycemic index of some local staples in Ghana. Food Science & Nutrition, 2017. 5(1): p. 131-138.	Normal	2h	10	2015
FooFoo (fufu), prepared from processed powder of plantain, cassava and potato, eaten with 110 g light soup and salmon #	31		Regional or Traditional Foods	Ghana		35	11	Eli?Cophie, D., J.K. Agbenorhevi, and R.A. Annan, Glycemic index of some local staples in Ghana. Food Science & Nutrition, 2017. 5(1): p. 131-138.	Normal	2h	10	2015
Fried plantain (Musa paradisiaca) and beans (Phaseolus vulgaris), cooked for 60 min meal #	24		Regional or Traditional Foods	Nigeria		35	8	Omage, K. and S.O. Omage, Evaluation of the glycemic indices of three commonly eaten mixed meals in Okada, Edo State. Food Science & Nutrition, 2018. 6(1): p. 220-228.	Normal	-	80	2017
Ga kenkey, prepared from fermented corn dough, eaten with 110 g light soup and salmon #	41		Regional or Traditional Foods	Ghana		35	14	Eli?Cophie, D., J.K. Agbenorhevi, and R.A. Annan, Glycemic index of some local staples in Ghana. Food Science & Nutrition, 2017. 5(1): p. 131-138.	Normal	2h	10	2015
Ga kenkey, prepared from fermented cornmeal (Zea mays) eaten with fish, tomato and onion sauce #	12		Regional or Traditional Foods	Ghana		35	4	Brakohiapa, L.A., et al., Blood glucose responses to mixed Ghanaian diets in healthy adult males. West African Journal of Medicine, 1997. 16(3): p. 170-3.	Normal	2h	10	1997
Ga kenkey, prepared from fermented cornmeal (Zea mays), eaten with fish, tomato, and onion sauce #	44		Regional or Traditional Foods	Ghana		35	15	Quaye, I.K., et al., Acute effects of five Ghanaian carbohydrate diets on serum glucose, triglyceride and insulin in NIDDM. Asia Pacific Journal of Clinical Nutrition, 1999. 8(1): p. 32-5.	Type 2	2h	9	1999
Garri, roasted cassava dough (Manihot utilissima), eaten with fish, tomato, and onion sauce #	49		Regional or Traditional Foods	Ghana		35	17	Quaye, I.K., et al., Acute effects of five Ghanaian carbohydrate diets on serum glucose, triglyceride and insulin in NIDDM. Asia Pacific Journal of Clinical Nutrition, 1999. 8(1): p. 32-5.	Type 2	2h	9	1999
Garri, roasted cassava dough (Manihot utilissima) eaten with fish, tomato and onion sauce #	56		Regional or Traditional Foods	Ghana		35	20	Brakohiapa, L.A., et al., Blood glucose responses to mixed Ghanaian diets in healthy adult males. West African Journal of Medicine, 1997. 16(3): p. 170-3.	Normal	2h	10	1997
Garri, made from cassava (Manihot utilissima) which had been fermented for 24 h and dried into granules #	62		Regional or Traditional Foods	Nigeria		35	22	Ihediohanma, N.C., Determination of the glycemic indices of three different cassava granules (garri) and the effect of fermentation period on their glycemic responses. Pakistan Journal of Nutrition, 2011. 10(1): p. 6-9.	Normal	2h	6	2011
Garri, made from cassava (Manihot utilissima) which had been fermented for 48 h and dried into granules #	67		Regional or Traditional Foods	Nigeria		35	23	Ihediohanma, N.C., Determination of the glycemic indices of three different cassava granules (garri) and the effect of fermentation period on their glycemic responses. Pakistan Journal of Nutrition, 2011. 10(1): p. 6-9.	Normal	2h	6	2011
Garri, made from cassava (Manihot utilissima) which had been fermented for 72 h and dried into granules #	73		Regional or Traditional Foods	Nigeria		35	26	Ihediohanma, N.C., Determination of the glycemic indices of three different cassava granules (garri) and the effect of fermentation period on their glycemic responses. Pakistan Journal of Nutrition, 2011. 10(1): p. 6-9.	Normal	2h	6	2011
Garri/Eba, cassava (Manihot utilissima), grated, dried, shallow-fried, then prepared with hot water and consumed as a solid paste #	82		Regional or Traditional Foods	Nigeria		35	29	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Green plantain (Musa paradisiaca), boiled, eaten with fish, tomato, and onion sauce #	41		Regional or Traditional Foods	Ghana		35	14	Quaye, I.K., et al., Acute effects of five Ghanaian carbohydrate diets on serum glucose, triglyceride and insulin in NIDDM. Asia Pacific Journal of Clinical Nutrition, 1999. 8(1): p. 32-5.	Type 2	2h	9	1999
Igbangwu, corn pudding #	51		Regional or Traditional Foods	Nigeria		35	18	Davidson, G.I., et al., Nutritional composition and glycaemic index of standardized traditional bambara nut, corn and yam-based dishes consumed in the nsukka local government area of Enugu State, Nigeria. Pakistan Journal of Nutrition, 2019. 18(7): p. 677-685.	Normal	2h	12	2018
Kidney bean (Phaseolus vulgaris) stew and plantain (Musa paradisiaca) #	48		Regional or Traditional Foods	Cameroon		35	17	Mbanya, J.C.N., et al., Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study. European Journal of Clinical Nutrition, 2003. 57(4): p. 580-585.	Normal	3h	10	2002
Koki beans (Phaseolus vulgaris) and cassava (Manihot esculenta) #	52		Regional or Traditional Foods	Cameroon		35	18	Mbanya, J.C.N., et al., Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study. European Journal of Clinical Nutrition, 2003. 57(4): p. 580-585.	Normal	3h	10	2002
Maize meal porridge, unrefined, maize-meal:water = 1:3, cooked for 20-30 min, tested in young adults (17-18 y) #	71		Regional or Traditional Foods	South Africa		35	25	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	8	1984
Maize meal porridge, refined, maize-meal:water = 1:3, cooked for 20-30 min, tested in young adults (17-18 y) #	74		Regional or Traditional Foods	South Africa		35	26	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	8	1984
Maize meal porridge/gruel, prepared with water #	111		Regional or Traditional Foods	Kenya		35	39	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h	13	1996
M'fino/Morogo, wild greens, boiled in water with 2 g salt, tested in young adults (17-18 y) #	68		Regional or Traditional Foods	South Africa		35	24	Walker, A.R. and B.F. Walker, Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. Human Nutrition. Clinical Nutrition, 1984. 38(3): p. 215-22.	Normal	2h	6	1984
Millet flour porridge, prepared with water #	109		Regional or Traditional Foods	Kenya		35	38	Ayuo, P.O. and G.A. Ettyang, Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East African Medical Journal, 1996. 73(12): p. 782-5.	Type 2	2.5h	13	1996
Okpa, Bambara nut pudding #	54		Regional or Traditional Foods	Nigeria		35	19	Davidson, G.I., et al., Nutritional composition and glycaemic index of standardized traditional bambara nut, corn and yam-based dishes consumed in the nsukka local government area of Enugu State, Nigeria. Pakistan Journal of Nutrition, 2019. 18(7): p. 677-685.	Normal	2h	12	2018
Pap, corn flour porridge #	72		Regional or Traditional Foods	Nigeria		35	25	Dada, A., et al., Glycaemic responses to corn meals in type 2 diabetics and non-diabetic controls. 2015. 19(3): p. 79-82.	Normal	2h	16	2015
Rice (Oryzae sativa) and tomato soup #	46		Regional or Traditional Foods	Cameroon		35	16	Mbanya, J.C.N., et al., Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study. European Journal of Clinical Nutrition, 2003. 57(4): p. 580-585.	Normal	3h	10	2002
Rice (Oryzae sativa), boiled for 40 min, and beans8 (Phaseolus vulgaris), cooked for 60 min meal #	36		Regional or Traditional Foods	Nigeria		35	13	Omage, K. and S.O. Omage, Evaluation of the glycemic indices of three commonly eaten mixed meals in Okada, Edo State. Food Science & Nutrition, 2018. 6(1): p. 220-228.	Normal	-	80	2017
Rice (Oryzae sativa), boiled for 40 min, and fried plantain (Musa paradisiaca) meal #	56		Regional or Traditional Foods	Nigeria		35	20	Omage, K. and S.O. Omage, Evaluation of the glycemic indices of three commonly eaten mixed meals in Okada, Edo State. Food Science & Nutrition, 2018. 6(1): p. 220-228.	Normal	-	80	2017
Semolina, wheat (Triticum aestivum), powdered, prepared with hot water and consumed as a solid paste #	95		Regional or Traditional Foods	Nigeria		35	33	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Semovita, wheat (Triticum aestivum), powdered + 10% corn supplement, prepared with hot water and consumed as a solid paste #	96		Regional or Traditional Foods	Nigeria		35	34	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Three-leaved yam (Dioscorea domentroum), peeled, washed, cut into 5cm2 cubes, boiled with minimal water for 30 min, consumed with a fish-vegetable soup #	50		Regional or Traditional Foods	Nigeria		35	18	Ihediohanma, N.C., et al., A comparative study and determination of glycemic indices of three yam cultivars (Dioscorea rotundata, Dioscorea alata and Dioscorea domentorum). Pakistan Journal of Nutrition, 2012. 11(6): p. 547-552.	Normal	2h	5	2011
Tuo Zaafi, prepared from unfermented maize flour stirred in hot water to form a pulp, eaten with 110 g light soup and salmon #	68		Regional or Traditional Foods	Ghana		35	24	Eli?Cophie, D., J.K. Agbenorhevi, and R.A. Annan, Glycemic index of some local staples in Ghana. Food Science & Nutrition, 2017. 5(1): p. 131-138.	Normal	2h	10	2015
Tuwo Dawa, sorghum (Sorghum bicolor L. Moench), powdered, prepared with hot water and consumed as a solid paste #	85		Regional or Traditional Foods	Nigeria		35	30	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Tuwo Gero, millet grains (Pennisetum typhoides), powdered, prepared with hot water and consumed as a solid paste #	94		Regional or Traditional Foods	Nigeria		35	33	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Tuwo Masara, maize seeds (Zea mays), powdered, prepared with hot water and consumed as a solid paste #	87		Regional or Traditional Foods	Nigeria		35	30	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Tuwo Shinkafa, rice (Oryza sativa), powdered, prepared with hot water and consumed as a solid paste #	95		Regional or Traditional Foods	Nigeria		35	33	Omoregie, E.S. and A.U. Osagie, Glycemic indices and glycemic load of some Nigerian foods. Pakistan Journal of Nutrition, 2008. 7(5): p. 710-716.	Normal	3h	5	2008
Unripe plantain (Musa paradisiaca) eaten with fish, tomato and onion sauce #	40		Regional or Traditional Foods	Ghana		35	14	Brakohiapa, L.A., et al., Blood glucose responses to mixed Ghanaian diets in healthy adult males. West African Journal of Medicine, 1997. 16(3): p. 170-3.	Normal	2h	10	1997
White rice (Oryza sativa), boiled, eaten with fish, tomato, and onion sauce #	40		Regional or Traditional Foods	Ghana		35	14	Quaye, I.K., et al., Acute effects of five Ghanaian carbohydrate diets on serum glucose, triglyceride and insulin in NIDDM. Asia Pacific Journal of Clinical Nutrition, 1999. 8(1): p. 32-5.	Type 2	2h	9	1999
White rice (Oryza sativa), boiled, eaten with fish, tomato and onion sauce #	34		Regional or Traditional Foods	Ghana		35	12	Brakohiapa, L.A., et al., Blood glucose responses to mixed Ghanaian diets in healthy adult males. West African Journal of Medicine, 1997. 16(3): p. 170-3.	Normal	2h	10	1997
White yam (Dioscorea species), eaten with fish, tomato, and onion sauce #	65		Regional or Traditional Foods	Ghana		35	23	Quaye, I.K., et al., Acute effects of five Ghanaian carbohydrate diets on serum glucose, triglyceride and insulin in NIDDM. Asia Pacific Journal of Clinical Nutrition, 1999. 8(1): p. 32-5.	Type 2	2h	9	1999
Water yam (Dioscorea alata), peeled, washed, cut into 5cm2 cubes, boiled with minimal water for 30 min, consumed with a fish-vegetable soup #	31		Regional or Traditional Foods	Nigeria		35	11	Ihediohanma, N.C., et al., A comparative study and determination of glycemic indices of three yam cultivars (Dioscorea rotundata, Dioscorea alata and Dioscorea domentorum). Pakistan Journal of Nutrition, 2012. 11(6): p. 547-552.	Normal	2h	5	2011
White yam (Dioscorea rotundata Poir), peeled, washed, cut into 5cm2 cubes, boiled with minimal water for 30 min, consumed with a fish-vegetable soup #	67		Regional or Traditional Foods	Nigeria		35	23	Ihediohanma, N.C., et al., A comparative study and determination of glycemic indices of three yam cultivars (Dioscorea rotundata, Dioscorea alata and Dioscorea domentorum). Pakistan Journal of Nutrition, 2012. 11(6): p. 547-552.	Normal	2h	5	2011
Yam (Dioscorea species) eaten with fish, tomato and onion sauce #	66		Regional or Traditional Foods	Ghana		35	23	Brakohiapa, L.A., et al., Blood glucose responses to mixed Ghanaian diets in healthy adult males. West African Journal of Medicine, 1997. 16(3): p. 170-3.	Normal	2h	10	1997
Yam (Dioscorea species) and groundnut Arachis hypogaea) soup #	50		Regional or Traditional Foods	Cameroon		35	18	Mbanya, J.C.N., et al., Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study. European Journal of Clinical Nutrition, 2003. 57(4): p. 580-585.	Normal	3h	10	2002
Yam (D. rotunda), sliced, boiled, eaten with 30mL vegetable stew and 35 g beef #	53		Regional or Traditional Foods	Nigeria		35	19	Jimoh, A.K., et al., Effect of food processing on glycemic response to white yam (Dioscorea rotunda) meals. Diabetologia Croatica, 2008. 37(3): p. 67-72.	Normal	2h	8	2008
Yam (D. rotunda), sliced, boiled, pounded to smooth dough consistency, eaten with 30 mL vegetable stew and 35 g beef #	82		Regional or Traditional Foods	Nigeria		35	29	Jimoh, A.K., et al., Effect of food processing on glycemic response to white yam (Dioscorea rotunda) meals. Diabetologia Croatica, 2008. 37(3): p. 67-72.	Normal	2h	8	2008
Awama, deep fried dough balls soaked in syrup #	81		Regional or Traditional Foods	Qatar		35	28	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Bourgoul a Banadoura, bulgur wheat with onions, tomato and vegetable stock #	50		Regional or Traditional Foods	Lebanon		35	18	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Dates, Khalas variety (Tamer, dark brown commercial) (59.7 g), eaten with full-fat plain yoghurt (125 g) #	29		Regional or Traditional Foods	UAE		35	10	Miller, C.J., E.V. Dunn, and I.B. Hashim, The glycaemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees’? European Journal of Clinical Nutrition, 2003. 57(3): p. 427-430.	Normal	2h	8	2002
Dates, Khalas (Rutab, soft early ripened) (90 g), eaten with full-fat plain yoghurt (125 g) #	37		Regional or Traditional Foods	UAE		35	13	Miller, C.J., E.V. Dunn, and I.B. Hashim, The glycaemic index of dates and date/yoghurt mixed meals. Are dates ‘the candy that grows on trees’? European Journal of Clinical Nutrition, 2003. 57(3): p. 427-430.	Normal	2h	9	2002
Dates, Khalas, Tamer stage (Al Saad Date factory, Al Ain, UAE) consumed with 100 mL Arabic black coffee #	42		Regional or Traditional Foods	UAE		35	15	Alkaabi, J., et al., Effect of traditional Arabic coffee consumption on the glycemic index of Khalas dates tested in healthy and diabetic subjects. Asia Pacific Journal of Clinical Nutrition, 2013. 22(4): p. 565-73.	Type 2	3h	10	2010
Fatayer pastry, stuffed with halloumi cheese, baked at 180°C for 30 min #	80		Regional or Traditional Foods	Qatar		35	28	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Fatayer pastry, topped with Zaatar, baked at 180°C for 30 min #	80		Regional or Traditional Foods	Qatar		35	28	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Fatayer pastry, stuffed with spinach, lemon juice and spices, baked at 180°C for 30 min #	78		Regional or Traditional Foods	Qatar		35	27	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Fattit hommos, made from chickpeas, white bread, yoghurt, pine nuts, oil and garlic #	37		Regional or Traditional Foods	Lebanon		35	13	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Hummus (chickpea salad dip) #	6		Regional or Traditional Foods	Lebanon		35	2	Mehio, Z. and N.H. Hwalla Baba, Z., Glycemic and Insulinemic Responses of Normal Subjects to Selected Meals Commonly Consumed in the Middle East. Journal of Nutritional and Environmental Medicine, 1997. 7(4): p. 275-286.	Normal	2h	12	1997
Kibbeh saynieh (made with lamb and burghul) #	61		Regional or Traditional Foods	Lebanon		35	21	Mehio, Z. and N.H. Hwalla Baba, Z., Glycemic and Insulinemic Responses of Normal Subjects to Selected Meals Commonly Consumed in the Middle East. Journal of Nutritional and Environmental Medicine, 1997. 7(4): p. 275-286.	Normal	2h	12	1997
Lebanese bread (white, unleavened), hummus, falafel and tabbouleh #	86		Regional or Traditional Foods	Australia		35	30	Chew, I., et al., Application of glycemic index to mixed meals. The American Journal of Clinical Nutrition, 1988. 47(1): p. 53-6.	Normal	2h	8	1986
Loubieh Bzet, made from French beans, tomato, and onions, cooked for 35 min #	13		Regional or Traditional Foods	Lebanon		35	5	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Majadra (Syrian dish of lentils and rice) #	24		Regional or Traditional Foods	Israel		35	8	Indar-Brown, K., C. Noreberg, and Z. Madar, Glycemic and insulinemic responses after ingestion of ethnic foods by NIDDM and healthy subjects. The American Journal of Clinical Nutrition, 1992. 55(1): p. 89-95.	Type 2 & Normal	3h	9 & 9	1990
Meghleh, pudding made from sugar, water, powdered rice and spices #	50		Regional or Traditional Foods	Lebanon		35	18	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Middle Eastern flatbread #	97		Regional or Traditional Foods	Lebanon		35	34	Mehio, Z. and N.H. Hwalla Baba, Z., Glycemic and Insulinemic Responses of Normal Subjects to Selected Meals Commonly Consumed in the Middle East. Journal of Nutritional and Environmental Medicine, 1997. 7(4): p. 275-286.	Normal	2h	12	1997
Mihshe Malfouf, made from cabbage, short grain rice and beef, cooked for 40 min #	68		Regional or Traditional Foods	Lebanon		35	24	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Moroccan couscous (stew of semolina, chickpeas, vegetables) #	58		Regional or Traditional Foods	Israel		35	20	Indar-Brown, K., C. Noreberg, and Z. Madar, Glycemic and insulinemic responses after ingestion of ethnic foods by NIDDM and healthy subjects. The American Journal of Clinical Nutrition, 1992. 55(1): p. 89-95.	Type 2 & Normal	3h	8 & 8	1990
Muhalabea, made with rice, sugar and whole milk, boiled to thick consistency #	83		Regional or Traditional Foods	Qatar		35	29	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Omani Halva, black #	52		Regional or Traditional Foods	Oman		35	18	Ali, A., et al., Chemical composition, fatty acids content and glycemic index of two different types of Omani Halwa. Pakistan Journal of Nutrition, 2013. 12(8): p. 753-760.	Normal	3h	10	2013
Omani Halva, white #	55		Regional or Traditional Foods	Oman		35	19	Ali, A., et al., Chemical composition, fatty acids content and glycemic index of two different types of Omani Halwa. Pakistan Journal of Nutrition, 2013. 12(8): p. 753-760.	Normal	3h	10	2013
Pizza, wheat dough with tomato, onion, mozzarella and ham, baked #	56		Regional or Traditional Foods	Lebanon		35	20	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Qurs Aquili, enriched sweet dough, baked for 15 min #	83		Regional or Traditional Foods	Qatar		35	29	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Riz a Dgeg, made from basmati rice, chicken and seasoned ground meat #	57		Regional or Traditional Foods	Lebanon		35	20	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Riz Bi Halib, pudding made from short grain rice, skim milk powder, sugar and corn flour #	57		Regional or Traditional Foods	Lebanon		35	20	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Sago, with added sugar, cooked at low temperature to a jelly consistency #	80		Regional or Traditional Foods	Qatar		35	28	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Sfouf, dough made from white flour, sugar and saffron, baked at 350oC for 35 min #	49		Regional or Traditional Foods	Lebanon		35	17	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Shearia (thinly threaded pasta-like durum wheat), shallow fried and boiled, sweetened with sugar #	84		Regional or Traditional Foods	Qatar		35	29	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Siyadieh, fried fish fillet, with basmati rice, onions and nuts #	15		Regional or Traditional Foods	Lebanon		35	5	Farhat, A.G., et al., Glycemic index of commonly consumed Lebanese mixed meals and desserts. Asian Journal of Clinical Nutriiton, 2010. 2(2): p. 48-57.	Normal	2h	12	2008-2009
Stuffed grapevine leaves (rice and lamb stuffing with tomato sauce) #	30		Regional or Traditional Foods	Lebanon		35	11	Mehio, Z. and N.H. Hwalla Baba, Z., Glycemic and Insulinemic Responses of Normal Subjects to Selected Meals Commonly Consumed in the Middle East. Journal of Nutritional and Environmental Medicine, 1997. 7(4): p. 275-286.	Normal	2h	12	1997
Tarhana soup (wheat flour, yoghurt, tomato, green pepper) #	20		Regional or Traditional Foods	Turkey		35	7	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Tanour white bread, unleavened, baked in tanour oven #	81		Regional or Traditional Foods	Qatar		35	28	Hassan, A., et al., Glycemic index of selected carbohydrate-based foods consumed in Qatar. International Journal of Food Sciences and Nutrition, 2010. 61(5): p. 512-8.	Normal	2h	19	2010
Turkish bread, white wheat flour #	87		Regional or Traditional Foods	Turkey		35	30	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Turkish bread, whole wheat #	49		Regional or Traditional Foods	Turkey		35	17	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Turkish noodle soup #	34		Regional or Traditional Foods	Turkey		35	12	Donduran, S., et al., Glycaemic index of different kinds of carbohydrates in type 2 diabetes. Eat Weight Disord, 1999. 4(4): p. 203-6.	Type 2 & Normal	2h	52 & 31	1998
Bubur mandao #	54		Regional or Traditional Foods	Indonesia		35	19	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Normal	2h	10	2019
Bubur mandao #	57		Regional or Traditional Foods	Indonesia		35	20	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Type 2	2h	10	2019
Cake, cushaw and potato #	108		Regional or Traditional Foods	China		35	38	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Coconut milk rice, made from Serendit™ rice, coconut milk, shallots, ginger and pandan (Pandanus amaryllifolius) leaves, cooked in rice cooker for 25-30 min, served with chili sauce and fried anchovies #	49		Regional or Traditional Foods	Malaysia		35	17	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
Cwiemie #	66		Regional or Traditional Foods	Indonesia		35	23	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Normal	2h	10	2019
Cwiemie #	60		Regional or Traditional Foods	Indonesia		35	21	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Type 2	2h	10	2019
Dried Lily bulb (Lilium brownii var. viridulum Baker), pre-soaked at 4oC for 12 h, steamed for 30 min #	83		Regional or Traditional Foods	China		35	29	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Dried Lily bulb (Lilium brownii var. viridulum Baker), pre-soaked at 4oC for 12 h, steamed for 60 min #	85		Regional or Traditional Foods	China		35	30	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Gayam (Inocarfus fagifer Forst.) seed, boiled at 100°C for 15 min, peeled, dried for 48 h, ground to form flour #	75		Regional or Traditional Foods	Indonesia		35	26	Wijanarka, A., et al., Changes in resistant starch content and glycemic index of pre-gelatinized gayam (Lnocarfus fagifer Forst.) Flour. Pakistan Journal of Nutrition, 2016. 15(7): p. 649-654.	Normal	2h	10	2016
Gayam (Inocarfus fagifer Forst.) seed, boiled at 100oC for 30 min, peeled, dried for 48 h, ground to form flour #	61		Regional or Traditional Foods	Indonesia		35	21	Wijanarka, A., et al., Changes in resistant starch content and glycemic index of pre-gelatinized gayam (Lnocarfus fagifer Forst.) Flour. Pakistan Journal of Nutrition, 2016. 15(7): p. 649-654.	Normal	2h	10	2016
Gayam (Inocarfus fagifer Forst.) seed, boiled at 100oC for 45 min, peeled, dried for 48 h, ground to form flour #	57		Regional or Traditional Foods	Indonesia		35	20	Wijanarka, A., et al., Changes in resistant starch content and glycemic index of pre-gelatinized gayam (Lnocarfus fagifer Forst.) Flour. Pakistan Journal of Nutrition, 2016. 15(7): p. 649-654.	Normal	2h	10	2016
Gayam (Inocarfus fagifer Forst.) seed, peeled, dried for 48 h, ground to form flour #	74		Regional or Traditional Foods	Indonesia		35	26	Wijanarka, A., et al., Changes in resistant starch content and glycemic index of pre-gelatinized gayam (Lnocarfus fagifer Forst.) Flour. Pakistan Journal of Nutrition, 2016. 15(7): p. 649-654.	Normal	2h	10	2016
Glutinous rice, type NS (Esubi Shokuhin, Japan) #	86		Regional or Traditional Foods	Japan		35	30	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	6	2003
Glutinous rice cake with 1 g dried sea algae #	83		Regional or Traditional Foods	Japan		35	29	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	8	2003
Lacy pancake, made from wheat flour #	49		Regional or Traditional Foods	Malaysia		35	17	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
Lacy pancake, made from wheat flour, consumed with chicken curry containing potatoes and coconut milk #	81		Regional or Traditional Foods	Malaysia		35	28	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
Lontong gado-gado #	54		Regional or Traditional Foods	Indonesia		35	19	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Normal	2h	10	2019
Lontong gado-gado #	39		Regional or Traditional Foods	Indonesia		35	14	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Type 2	2h	10	2019
Lotus root powder #	33		Regional or Traditional Foods	China		35	12	Yang, Y.X., et al., Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 2006. 12(21): p. 3430-3.	Normal	2h	8	2005
Lotus seed (Nelumbo nucifera Gaertn.), pre-soaked at 4oC for 12 h, steamed for 30 min #	45		Regional or Traditional Foods	China		35	16	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Lotus seed (Nelumbo nucifera Gaertn.), pre-soaked at 4oC for 12 h, steamed for 60 min #	51		Regional or Traditional Foods	China		35	18	Zhu, R., et al., Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients, 2019. 11(3).	Normal	2h	10	2019
Lungkow bean thread (National Cereals, Oils & Foodstuffs, Qingdao & Guangdong, China) #	26		Regional or Traditional Foods	China		35	9	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Nasi bakar #	55		Regional or Traditional Foods	Indonesia		35	19	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Normal	2h	10	2019
Nasi bakar #	49		Regional or Traditional Foods	Indonesia		35	17	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Type 2	2h	10	2019
Nasi goreng #	45		Regional or Traditional Foods	Indonesia		35	16	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Normal	2h	10	2019
Nasi goreng #	29		Regional or Traditional Foods	Indonesia		35	10	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Type 2	2h	10	2019
Nasi liwet #	24		Regional or Traditional Foods	Indonesia		35	8	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Normal	2h	10	2019
Nasi liwet #	18		Regional or Traditional Foods	Indonesia		35	6	Hakimah, N., et al., Nutritional composition, glycemic index and glycemic load on Indonesian local package menus. Food Research, 2020. 4(3): p. 722-730.	Type 2	2h	10	2019
Non-glutaminous rice flour, served warm with drink Yamato Nousan, Japan) #	68		Regional or Traditional Foods	Japan		35	24	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	8	2003
Noodles, buckwheat, boiled in water and served with 160 mL anchovy broth #	60		Regional or Traditional Foods	South Korea		35	21	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	13	2018
Noodles, fine, made from wheat flour, boiled in water and served with 160 mL anchovy broth #	49		Regional or Traditional Foods	South Korea		35	17	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	13	2018
Noodles, wheat, fresh, boiled in water and served with 160 mL anchovy broth #	48		Regional or Traditional Foods	South Korea		35	17	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	13	2018
Noodles, wheat, hand-pulled, boiled in water and served with 160 mL anchovy broth #	50		Regional or Traditional Foods	South Korea		35	18	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	14	2018
Noodles, Sampan™ brand, fried with chicken, prawns, cabbage, bean sprouts and tomato #	55		Regional or Traditional Foods	Malaysia		35	19	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
Rice vermicelli, Kongmoon (National Cereals, China) #	59		Regional or Traditional Foods	China		35	21	Wolever, T.M.S., et al., Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 1994. 14(5): p. 651-669.	Type 1 & Type 2	3h	9	1984-1992
Rice, white, gruel, simmered over low heat with water for 45 min #	93		Regional or Traditional Foods	South Korea		35	33	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	10	2018
Salted rice ball (Satou Co Ltd., Japan) #	80		Regional or Traditional Foods	Japan		35	28	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	7	2003
Starch jelly, Acorn #	72		Regional or Traditional Foods	South Korea		35	25	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	12	2018
Starch jelly, Buckwheat #	55		Regional or Traditional Foods	South Korea		35	19	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	14	2018
Starch jelly, Green bean #	66		Regional or Traditional Foods	South Korea		35	23	Kim, D.-Y., Y. Kim, and H. Lim, Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods. British Journal of Nutrition, 2019. 121(4): p. 416-425.	Normal	2h	13	2018
Stir-fried vegetables with chicken and boiled white rice, home made #	73		Regional or Traditional Foods	Australia		35	26	Chew, I., et al., Application of glycemic index to mixed meals. The American Journal of Clinical Nutrition, 1988. 47(1): p. 53-6.	Normal	2h	8	1986
Sushi, roasted sea algae, vinegar and rice #	55		Regional or Traditional Foods	Japan		35	19	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	8	2003
White rice with 1 g dried fish strip (okaka) #	79		Regional or Traditional Foods	Japan		35	28	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	6	2003
White rice topped with 60 g raw egg and 2 g soy sauce #	72		Regional or Traditional Foods	Japan		35	25	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	6	2003
White rice with 2 g sea algae rolled in sheet of 1 g toasted sea algae #	77		Regional or Traditional Foods	Japan		35	27	Sugiyama, M., et al., Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. European Journal of Clinical Nutrition, 2003. 57(6): p. 743-752.	Normal	2h	7	2003
Amaranth (Amaranthus esculentum) popped, eaten with 150 mL milk and non-nutritive sweetener #	97		Regional or Traditional Foods	India		35	34	Chaturvedi, A., et al., Glycemic index of grain amaranth, wheat and rice in NIDDM subjects. Plant Foods Human Nutrition, 1997. 50(2): p. 171-8.	Type 2	3h	6	1995
Appam (thin pancake made from fermented rice flour batter with tender coconut) eaten with Bengal gram curry #	90		Regional or Traditional Foods	India		35	32	Vijayan, L. and S. Sumathi, Glycaemic response to selected Kerala breakfast items in people with diabetes. Asia Pacific Journal of Clinical Nutrition, 1997. 6(2): p. 80-83.	Type 2	2h	6	1997
Arrowroot (Canna indica), peeled, cut into pieces, boiled for 20-40 min, served with 45 g scraped coconut #	78		Regional or Traditional Foods	Sri Lanka		35	27	Senavirathna, R.M.I.S.K., et al., Proximate composition, glycemic indices, and some factors affecting glycemic indices of underutilized tubers. Starch ? Stärke, 2014. 66(11-12): p. 1041-1048.	Normal	2h	10	2014
Arrowroot (Maranta arundinacea), peeled, cut into pieces, boiled for 20-40 min, served with 45 g scraped coconut #	58		Regional or Traditional Foods	Sri Lanka		35	20	Senavirathna, R.M.I.S.K., et al., Proximate composition, glycemic indices, and some factors affecting glycemic indices of underutilized tubers. Starch ? Stärke, 2014. 66(11-12): p. 1041-1048.	Normal	2h	10	2014
Bajra (Penniseteum typhoideum), eaten as roasted bread made from bajra flour #	55		Regional or Traditional Foods	India		35	19	Mani, U.V., et al., Glycaemic index of some commonly consumed foods in western India. Asia Pacific Journal of Clinical Nutrition, 1993. 2(3): p. 111-4.	Type 2	2h	6	1993
Basmati rice, cooked in microwave, consumed with 20 g coconut sambol #	56		Regional or Traditional Foods	Pakistan		35	20	Gunathilaka, M.D.T.L. and S. Ekanayake, Effect of different cooking methods on glycaemic index of Indian and Pakistani basmati rice varieties. The Ceylon Medical Journal, 2015. 60(2): p. 57-61.	Normal	2h	10	2014
Basmati rice, cooked in microwave, consumed with 20 g coconut sambol #	43		Regional or Traditional Foods	India		35	15	Gunathilaka, M.D.T.L. and S. Ekanayake, Effect of different cooking methods on glycaemic index of Indian and Pakistani basmati rice varieties. The Ceylon Medical Journal, 2015. 60(2): p. 57-61.	Normal	2h	10	2014
Basmati rice, cooked in rice cooker, consumed with 20 g coconut sambal #	64		Regional or Traditional Foods	Pakistan		35	22	Gunathilaka, M.D.T.L. and S. Ekanayake, Effect of different cooking methods on glycaemic index of Indian and Pakistani basmati rice varieties. The Ceylon Medical Journal, 2015. 60(2): p. 57-61.	Normal	2h	10	2014
Basmati rice, cooked in rice cooker, consumed with 20 g coconut sambol #	54		Regional or Traditional Foods	India		35	19	Gunathilaka, M.D.T.L. and S. Ekanayake, Effect of different cooking methods on glycaemic index of Indian and Pakistani basmati rice varieties. The Ceylon Medical Journal, 2015. 60(2): p. 57-61.	Normal	2h	10	2014
Broken wheat upma, made from broken wheat and whole green gram, served with chutney #	39		Regional or Traditional Foods	India		35	14	Krishnamoorthy, G., A.S. Pande, and N.D. Moulick, Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics. Journal of the Indian Medical Association, 2011. 109(4): p. 222-9.	Normal	2h	10	2011
Chapatti, baisen #	28		Regional or Traditional Foods	Pakistan		35	10	Rahman, M., M.A. Malik, and S. al Mubarak, Glycaemic index of Pakistani staple foods in mixed meals for diabetics. Journal of the Pakistan Medical Association, 1992. 42(3): p. 60-2.	Type 2	3h	11	1992
Chapatti, made from bajra (Penniseteum typhoideum) flour #	49		Regional or Traditional Foods	India		35	17	Shukla, K., et al., Glycaemic response to maize, bajra and barley. Indian Journal of Physiology and Pharmacology, 1991. 35(4): p. 249-54.	Normal	3h	4	1991
Chapatti, made from bajra (Penniseteum typhoideum) flour #	68		Regional or Traditional Foods	India		35	24	Shukla, K., et al., Glycaemic response to maize, bajra and barley. Indian Journal of Physiology and Pharmacology, 1991. 35(4): p. 249-54.	Type 2	3h	6	1991
Chapatti, made from barley (Hordeum vulgare) flour #	49		Regional or Traditional Foods	India		35	17	Shukla, K., et al., Glycaemic response to maize, bajra and barley. Indian Journal of Physiology and Pharmacology, 1991. 35(4): p. 249-54.	Normal	3h	8	1991
Chapatti, made from barley (Hordeum vulgare) flour #	37		Regional or Traditional Foods	India		35	13	Shukla, K., et al., Glycaemic response to maize, bajra and barley. Indian Journal of Physiology and Pharmacology, 1991. 35(4): p. 249-54.	Type 2	3h	6	1991
Chapatti, maize (Zea mays) #	60		Regional or Traditional Foods	India		35	21	Shukla, K., et al., Glycaemic response to maize, bajra and barley. Indian Journal of Physiology and Pharmacology, 1991. 35(4): p. 249-54.	Normal	3h	6	1991
Chapatti, maize (Zea mays) #	65		Regional or Traditional Foods	India		35	23	Shukla, K., et al., Glycaemic response to maize, bajra and barley. Indian Journal of Physiology and Pharmacology, 1991. 35(4): p. 249-54.	Type 2	3h	2	1991
Chapatti, wheat #	63		Regional or Traditional Foods	India		35	22	Dilawari, J.B., et al., Reduction of postprandial plasma glucose by Bengal gram dal (Cicer arietinum) and rajmah (Phaseolus vulgaris). The American Journal of Clinical Nutrition, 1981. 34(11): p. 2450-3.	Normal	2h9	5	1981
Chapatti, amaranth-wheat (25:75) composite flour, served with bottle gourd and tomato curry #	66		Regional or Traditional Foods	India		35	23	Chaturvedi, A., et al., Glycemic index of grain amaranth, wheat and rice in NIDDM subjects. Plant Foods Human Nutrition, 1997. 50(2): p. 171-8.	Type 2	3h	6	1995
Chapatti, amaranth-wheat (50:50) composite flour, served with bottle gourd and tomato curry #	76		Regional or Traditional Foods	India		35	27	Chaturvedi, A., et al., Glycemic index of grain amaranth, wheat and rice in NIDDM subjects. Plant Foods Human Nutrition, 1997. 50(2): p. 171-8.	Type 2	3h	6	1995
Chapatti, flour from malted wheat, moth bean (Phaseolus aconitifolius) and bengal gram (Cicer arietinum), consumed with sugar-free jam #	66		Regional or Traditional Foods	India		35	23	Sumathi, A., et al., Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. International Journal of Food Sciences and Nutrition, 1997. 48(2): p. 103-7.	Normal	2h	7	1997
Chapatti, flour made from popped wheat, moth bean and bengal gram, consumed with sugar-free jam #	40		Regional or Traditional Foods	India		35	14	Sumathi, A., et al., Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. International Journal of Food Sciences and Nutrition, 1997. 48(2): p. 103-7.	Normal	2h	7	1997
Chapatti, flour from roller dried wheat, moth bean and bengal gram, consumed with sugar-free jam #	60		Regional or Traditional Foods	India		35	21	Sumathi, A., et al., Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. International Journal of Food Sciences and Nutrition, 1997. 48(2): p. 103-7.	Normal	2h	7	1997
Chapatti, wheat, served with bottle gourd and tomato curry #	66		Regional or Traditional Foods	India		35	23	Chaturvedi, A., et al., Glycemic index of grain amaranth, wheat and rice in NIDDM subjects. Plant Foods Human Nutrition, 1997. 50(2): p. 171-8.	Type 2	3h	6	1995
Chapatti, wheat flour, thin, with green gram (Phaseolus aureus) dhal #	44		Regional or Traditional Foods	India		35	15	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Normal	2h	11	1998
Chapatti, wheat flour, thin, with green gram (Phaseolus aureus) dhal #	81		Regional or Traditional Foods	India		35	28	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Type 2	2h	8	1998
Cheela, bengal gram (Cicer arietinum) #	42		Regional or Traditional Foods	India		35	15	Batra, M., S. Sharma, and V. Seth, The glycaemic index of fermented and non-fermented legume-based snack food. Asia Pacific Journal of Clinical Nutrition, 1994. 3(4): p. 151-4.	Normal	2h	15	1994
Cheela, bengal gram (Cicer arietinum), fermented batter #	45		Regional or Traditional Foods	India		35	16	Batra, M., S. Sharma, and V. Seth, The glycaemic index of fermented and non-fermented legume-based snack food. Asia Pacific Journal of Clinical Nutrition, 1994. 3(4): p. 151-4.	Normal	2h	15	1994
Cheela, green gram (Phaseolus aureus) #	36		Regional or Traditional Foods	India		35	13	Batra, M., S. Sharma, and V. Seth, The glycaemic index of fermented and non-fermented legume-based snack food. Asia Pacific Journal of Clinical Nutrition, 1994. 3(4): p. 151-4.	Normal	2h	15	1994
Cheela, green gram (Phaseolus aureus), fermented batter #	38		Regional or Traditional Foods	India		35	13	Batra, M., S. Sharma, and V. Seth, The glycaemic index of fermented and non-fermented legume-based snack food. Asia Pacific Journal of Clinical Nutrition, 1994. 3(4): p. 151-4.	Normal	2h	15	1994
Dhokla, leavened, fermented, steamed cake; dehusked chickpea and wheat semolina #	35		Regional or Traditional Foods	India		35	12	Pathak, P., S. Srivastava, and S. Grover, Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. International Journal of Food Sciences and Nutrition, 2000. 51(5): p. 409-14.	Normal	2.5h	5	2000
Dhokla, leavened, fermented, steamed cake; dehusked chickpea and wheat semolina #	31		Regional or Traditional Foods	India		35	11	Pathak, P., S. Srivastava, and S. Grover, Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. International Journal of Food Sciences and Nutrition, 2000. 51(5): p. 409-14.	Type 2	2.5h	5	2000
Dhokla, made from parboiled rice, Bengal gram (Cicer arietinum) dhal and green gram (Phaseolus aureus) dhal, served with chutney #	37		Regional or Traditional Foods	India		35	13	Krishnamoorthy, G., A.S. Pande, and N.D. Moulick, Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics. Journal of the Indian Medical Association, 2011. 109(4): p. 222-9.	Normal	2h	10	2011
Dosa, made from germinated whole finger millet (Eleusine coracana) flour and black gram dhal, cooked in fry pan, served with 30 g Bengal gram chutney #	71		Regional or Traditional Foods	India		35	25	Lakshmi Kumari, P. and S. Sumathi, Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition, 2002. 57(3/4): p. 205-213.	Type 2	2h	6	2000
Dosa, made from whole finger millet (Eleusine coracana) flour and black gram dhal, cooked in fry pan, served with 30 g Bengal gram chutney #	62		Regional or Traditional Foods	India		35	22	Lakshmi Kumari, P. and S. Sumathi, Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition, 2002. 57(3/4): p. 205-213.	Type 2	2h	6	2000
Dosa, made from foxtail millet and black gram dhal #	42		Regional or Traditional Foods	India		35	15	Narayanan, J., et al., Postprandial glycaemic response of foxtail millet dosa in comparison to a rice dosa in patients with type 2 diabetes. Indian Journal of Medical Research, 2016. 144(5): p. 712-717.	Normal	2h	10	2015
Dosa, made from rice and black gram dhal #	55		Regional or Traditional Foods	India		35	19	Narayanan, J., et al., Postprandial glycaemic response of foxtail millet dosa in comparison to a rice dosa in patients with type 2 diabetes. Indian Journal of Medical Research, 2016. 144(5): p. 712-717.	Normal	2h	10	2015
Dosa, made from rice flour and black gram dhal, cooked in fry pan, served with 30 g Bengal gram chutney #	82		Regional or Traditional Foods	India		35	29	Lakshmi Kumari, P. and S. Sumathi, Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition, 2002. 57(3/4): p. 205-213.	Type 2	2h	6	2000
Dosai (parboiled and raw rice, soaked, ground, fermented and fried) with chutney #	55		Regional or Traditional Foods	India		35	19	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Normal	2h	6	1998
Dosai (parboiled and raw rice, soaked, ground, fermented and fried) with chutney #	77		Regional or Traditional Foods	India		35	27	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Type 2	2h	9	1998
Flatbread, Lazat™ brand, consumed with yellow dhal curry #	69		Regional or Traditional Foods	Malaysia		35	24	Robert, S.D. and A.A.-S. Ismail, Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals. Annals of Nutrition & Metabolism, 2012. 60(1): p. 27-32.	Type 2	3h	10	2011
Idiappam (steamed rice flour dough with tender coconut) eaten with Bengal gram curry #	86		Regional or Traditional Foods	India		35	30	Vijayan, L. and S. Sumathi, Glycaemic response to selected Kerala breakfast items in people with diabetes. Asia Pacific Journal of Clinical Nutrition, 1997. 6(2): p. 80-83.	Type 2	2h	6	1997
Idli, brown, made with parboiled rice and black gram (Phaseolus mungo) dhal, served with sambar #	48		Regional or Traditional Foods	India		35	17	Krishnamoorthy, G., A.S. Pande, and N.D. Moulick, Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics. Journal of the Indian Medical Association, 2011. 109(4): p. 222-9.	Normal	2h	10	2011
Idli (parboiled and raw rice with black dhal, soaked, ground, fermented, steamed) with chutney #	60		Regional or Traditional Foods	India		35	21	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Normal	2h	11	1998
Idli (parboiled and raw rice + black dhal, soaked, ground, fermented, steamed) with chutney #	77		Regional or Traditional Foods	India		35	27	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Type 2	2h	10	1998
Jackfruit (Artocarpus heterophyllus), flesh (400 g) and seeds (10 g), boiled with water, consumed with 25 g coconut scrapings and 10 g onion sambal #	53		Regional or Traditional Foods	Sri Lanka		35	19	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Nutritional assessment of a jackfruit (Artocarpus heterophyllus) meal. The Ceylon Medical Journal, 2011. 56(2): p. 54-8.	Normal	2h	10	2010
Jowar, roasted bread made from Jowar flour (Sorghum vulgare) #	77		Regional or Traditional Foods	India		35	27	Mani, U.V., et al., Glycaemic index of some commonly consumed foods in western India. Asia Pacific Journal of Clinical Nutrition, 1993. 2(3): p. 111-4.	Type 2	2h	6	1993
Laddu (popped amaranth, foxtail millet, roasted legume powder, fenugreek seeds) in hot sweet syrup #	24		Regional or Traditional Foods	India		35	8	Pathak, P., S. Srivastava, and S. Grover, Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. International Journal of Food Sciences and Nutrition, 2000. 51(5): p. 409-14.	Normal	2.5h	5	2000
Laddu (popped amaranth, foxtail millet, roasted legume powder, fenugreek seeds) in hot sweet syrup #	29		Regional or Traditional Foods	India		35	10	Pathak, P., S. Srivastava, and S. Grover, Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. International Journal of Food Sciences and Nutrition, 2000. 51(5): p. 409-14.	Type 2	2.5h	5	2000
Lentil and cauliflower curry with rice #	60		Regional or Traditional Foods	Australia		35	21	Chew, I., et al., Application of glycemic index to mixed meals. The American Journal of Clinical Nutrition, 1988. 47(1): p. 53-6.	Normal	2h	8	1986
Lentil (Lens culinaris medic, S. massoor parippu) curry consumed with wholemeal bread #	61		Regional or Traditional Foods	Sri Lanka		35	21	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal. International Journal of Food Sciences and Nutrition, 2009. 60 Suppl 4: p. 21-30.	Normal	2h	10	2009
Lentils, Mothbean, sprouted and cooked in buttermilk #	30		Regional or Traditional Foods	India		35	11	Krishnamoorthy, G., A.S. Pande, and N.D. Moulick, Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics. Journal of the Indian Medical Association, 2011. 109(4): p. 222-9.	Normal	2h	10	2011
Manioc (cassava), consumed with 25 g coconut sambol #	85		Regional or Traditional Foods	Sri Lanka		35	30	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Do Sri Lankan meals help decrease blood glucose response? The Ceylon Medical Journal, 2009. 54(2): p. 39-43.	Normal	2h	10	2008
Millet/Ragi (Eleucine coracana), eaten with a traditional Indian meal #	84		Regional or Traditional Foods	India		35	29	Kavita, M.S. and L. Prema, Glycaemic Response to Selected Cereal-based South Indian Meals in Non-insulin-dependent Diabetics. Journal of Nutritional & Environmental Medicine, 1997. 7(4): p. 287-293.	Type 2	2h9	20	1997
Millet/Ragi (Eleucine coracana) flour eaten as roasted bread #	104		Regional or Traditional Foods	India		35	36	Mani, U.V., et al., Glycaemic index of some commonly consumed foods in western India. Asia Pacific Journal of Clinical Nutrition, 1993. 2(3): p. 111-4.	Type 2	2h	6	1993
Parantha, radish, made from wheat, mothbean and Bengal gram (Cicer arietinum) dhal flours, served with curd #	41		Regional or Traditional Foods	India		35	14	Krishnamoorthy, G., A.S. Pande, and N.D. Moulick, Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics. Journal of the Indian Medical Association, 2011. 109(4): p. 222-9.	Normal	2h	10	2011
Parboiled rice, eaten with a traditional Indian meal #	99		Regional or Traditional Foods	India		35	35	Kavita, M.S. and L. Prema, Glycaemic Response to Selected Cereal-based South Indian Meals in Non-insulin-dependent Diabetics. Journal of Nutritional & Environmental Medicine, 1997. 7(4): p. 287-293.	Type 2	2h9	20	1997
Poha, made from rice flakes and ground nuts, consumed lemon tea #	43		Regional or Traditional Foods	India		35	15	Krishnamoorthy, G., A.S. Pande, and N.D. Moulick, Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics. Journal of the Indian Medical Association, 2011. 109(4): p. 222-9.	Normal	2h	10	2011
Pongal (rice and roasted green gram dhal, pressure cooked) #	45		Regional or Traditional Foods	India		35	16	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Normal	2h	8	1998
Pongal (rice and roasted green gram dhal, pressure cooked) #	90		Regional or Traditional Foods	India		35	32	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Type 2	2h	10	1998
Poori (deep-fried wheat flour dough) with potato palya (mashed potato) #	57		Regional or Traditional Foods	India		35	20	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Normal	2h	8	1998
Poori (deep-fried wheat flour dough) with potato palya (mashed potato) #	82		Regional or Traditional Foods	India		35	29	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Type 2	2h	8	1998
Porridge, made from scoured wheat, consumed with Bengal gram, green gram and black gram #	39		Regional or Traditional Foods	India		35	14	Shobana, S., et al., Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects. International Journal of Food Sciences and Nutrition, 2007. 58(5): p. 363-372.	Normal	2.5h	8	2007
Porridge, made from decorticated finger millet, eaten with Bengal gram, green gram and black gram #	66		Regional or Traditional Foods	India		35	23	Shobana, S., et al., Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects. International Journal of Food Sciences and Nutrition, 2007. 58(5): p. 363-372.	Normal	2.5h	8	2007
Porridge, made from popped rice (aralu), consumed with Bengal gram, green gram and black gram #	77		Regional or Traditional Foods	India		35	27	Shobana, S., et al., Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects. International Journal of Food Sciences and Nutrition, 2007. 58(5): p. 363-372.	Normal	2.5h	8	2007
Porridge, made from expanded rice (puri), consumed with Bengal gram, green gram and black gram #	75		Regional or Traditional Foods	India		35	26	Shobana, S., et al., Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects. International Journal of Food Sciences and Nutrition, 2007. 58(5): p. 363-372.	Normal	2.5h	8	2007
Puttu/Pittu (rice flour, steamed with tender coconut) eaten with Bengal gram curry #	79		Regional or Traditional Foods	India		35	28	Vijayan, L. and S. Sumathi, Glycaemic response to selected Kerala breakfast items in people with diabetes. Asia Pacific Journal of Clinical Nutrition, 1997. 6(2): p. 80-83.	Type 2	2h	6	1997
Puttu/Pittu, made from industrially-milled finger millet (Eucenea coracana) flour #	79		Regional or Traditional Foods	Sri Lanka		35	28	Jayasinghe, M.A., S. Ekanayake, and D.B. Nugegoda, Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour. The Ceylon Medical Journal, 2013. 58(4): p. 148-52.	Normal	2h	11	2013
Puttu/Pittu, made from stone-ground finger millet (Eucenea coracana) flour #	67		Regional or Traditional Foods	Sri Lanka		35	23	Jayasinghe, M.A., S. Ekanayake, and D.B. Nugegoda, Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour. The Ceylon Medical Journal, 2013. 58(4): p. 148-52.	Normal	2h	11	2013
Pittu, made from 75% rice flour and 25% soy flour #	36		Regional or Traditional Foods	Sri Lanka		35	13	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Pittu, made from 75% rice flour and 25% soy flour, consumed with mixed vegetable curry #	30		Regional or Traditional Foods	Sri Lanka		35	11	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Rajmah (Phaseolus vulgaris), boiled #	19		Regional or Traditional Foods	India		35	7	Dilawari, J.B., et al., Reduction of postprandial plasma glucose by Bengal gram dal (Cicer arietinum) and rajmah (Phaseolus vulgaris). The American Journal of Clinical Nutrition, 1981. 34(11): p. 2450-3.	Normal	2h9	6	1981
Red rice, served with 75 g lentil curry, 25 g gotukola salad, boiled egg, and 30 mL kirihodi coconut gravy #	43		Regional or Traditional Foods	Sri Lanka		35	15	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Do Sri Lankan meals help decrease blood glucose response? The Ceylon Medical Journal, 2009. 54(2): p. 39-43.	Normal	2h	10	2008
Red rice, served with 30 mL coconut gravy (kirihodi) #	70		Regional or Traditional Foods	Sri Lanka		35	25	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Do Sri Lankan meals help decrease blood glucose response? The Ceylon Medical Journal, 2009. 54(2): p. 39-43.	Normal	2h	10	2008
Red rice, consumed with 75 g lentil curry, boiled egg, 25 g Gotukola salad, 30 mL coconut gravy (kirihodi) #	45		Regional or Traditional Foods	Sri Lanka		35	16	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Sri Lankan rice mixed meals: effect on glycaemic index and contribution to daily dietary fibre requirement. Malaysian Journal of Nutrition, 2011. 17(1): p. 97-104.	Normal	2h	12	2011
Red rice, consumed with 75 g lentil curry, boiled egg, 25 g Lasia spinosa (kohila) salad, 30 mL coconut gravy (kirihodi) #	40		Regional or Traditional Foods	Sri Lanka		35	14	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Sri Lankan rice mixed meals: effect on glycaemic index and contribution to daily dietary fibre requirement. Malaysian Journal of Nutrition, 2011. 17(1): p. 97-104.	Normal	2h	12	2011
Red rice, consumed with 75 g lentil curry, boiled egg, 25 g snake gourd (Trichosanthes cucumerina) salad, 30 mL coconut gravy (kirihodi) #	43		Regional or Traditional Foods	Sri Lanka		35	15	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Sri Lankan rice mixed meals: effect on glycaemic index and contribution to daily dietary fibre requirement. Malaysian Journal of Nutrition, 2011. 17(1): p. 97-104.	Normal	2h	12	2011
Rice (Oryza Sativa), boiled served with bottle gourd and tomato curry #	69		Regional or Traditional Foods	India		35	24	Chaturvedi, A., et al., Glycemic index of grain amaranth, wheat and rice in NIDDM subjects. Plant Foods Human Nutrition, 1997. 50(2): p. 171-8.	Type 2	3h	6	1995
Porridge, made from rice and water #	46		Regional or Traditional Foods	Sri Lanka		35	16	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from coconut (Cocos nucifera) milk and rice #	31		Regional or Traditional Foods	Sri Lanka		35	11	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Karapincha (Murraya koenigii spreung) green leaf extract, coconut milk, and rice #	44		Regional or Traditional Foods	Sri Lanka		35	15	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Iramusu (Hemidesmus indicus) green leaf extract, coconut milk, and rice #	40		Regional or Traditional Foods	Sri Lanka		35	14	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Beli (Aegle marmelos) green leaf extract, coconut milk, and rice #	50		Regional or Traditional Foods	Sri Lanka		35	18	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Ranawara (Cassia auriculata Linn.) green leaf extract, and coconut milk, and rice #	77		Regional or Traditional Foods	Sri Lanka		35	27	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Ela katarolu (Clitoria ternatea Linn.) green leaf extract, coconut milk, and rice #	53		Regional or Traditional Foods	Sri Lanka		35	19	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Yaki narang (Atlantia zeylanica) green leaf extract, coconut milk, and rice #	52		Regional or Traditional Foods	Sri Lanka		35	18	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Kowakka (Cephalandra indica) green leaf extract, coconut milk, and rice #	49		Regional or Traditional Foods	Sri Lanka		35	17	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Heen bovitiya (Osbeckia ocrandra) green leaf extract, coconut milk, and rice #	55		Regional or Traditional Foods	Sri Lanka		35	19	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Polpala (Aerva lanata) green leaf extract, coconut milk, and rice #	32		Regional or Traditional Foods	Sri Lanka		35	11	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Haathawaariya (Asparagus racemosus) green leaf extract, coconut milk, and rice #	37		Regional or Traditional Foods	Sri Lanka		35	13	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Wal koththamalli (Scoparia dulcis) green leaf extract, coconut milk, and rice #	39		Regional or Traditional Foods	Sri Lanka		35	14	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Porridge, made from Wel Penela (Cardiospermum halicacabum) green leaf extract, coconut milk, and rice #	46		Regional or Traditional Foods	Sri Lanka		35	16	Anuruddhika Subhashinie Senadheera, S.P. and S. Ekanayake, Green leafy porridges: how good are they in controlling glycaemic response? International Journal of Food Sciences and Nutrition, 2013. 64(2): p. 169-74.	Normal	2h	10	2012
Roti, made from germinated whole finger millet (Eleusine coracana) flour, cooked on hot griddle, served with 34 g Bengal gram curry #	61		Regional or Traditional Foods	India		35	21	Lakshmi Kumari, P. and S. Sumathi, Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition, 2002. 57(3/4): p. 205-213.	Type 2	2h	6	2000
Roti, made from whole finger millet (Eleusine coracana) flour, cooked on hot griddle, served with 34 g Bengal gram chutney #	58		Regional or Traditional Foods	India		35	20	Lakshmi Kumari, P. and S. Sumathi, Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition, 2002. 57(3/4): p. 205-213.	Type 2	2h	6	2000
Roti, made from wheat flour, cooked on hot griddle, served with 34 g Bengal gram chutney #	69		Regional or Traditional Foods	India		35	24	Lakshmi Kumari, P. and S. Sumathi, Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition, 2002. 57(3/4): p. 205-213.	Type 2	2h	6	2000
Roti, made from 75% rice flour and 25% soy flour #	36		Regional or Traditional Foods	Sri Lanka		35	13	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Roti, made from 75% rice flour and 25% soy flour, consumed with mixed vegetable curry #	31		Regional or Traditional Foods	Sri Lanka		35	11	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Semolina (Triticum aestivum), steamed and gelatinized, with 5 g groundnut oil #	55		Regional or Traditional Foods	India		35	19	Mani, U.V., et al., Glycaemic index of conventional carbohydrate meals. British Journal of Nutrition, 1992. 68(2): p. 445-50.	Type 2	2h	6	1991
Semolina (Triticum aestivum), roasted at 105°C then gelatinized with water, with 5 g groundnut oil #	76		Regional or Traditional Foods	India		35	27	Mani, U.V., et al., Glycaemic index of conventional carbohydrate meals. British Journal of Nutrition, 1992. 68(2): p. 445-50.	Type 2	2h	6	1991
Semolina (Triticum aestivum) with fermented black gram dhal (Phaseolus mungo), with 5 g groundnut oil #	46		Regional or Traditional Foods	India		35	16	Mani, U.V., et al., Glycaemic index of conventional carbohydrate meals. British Journal of Nutrition, 1992. 68(2): p. 445-50.	Type 2	2h	6	1991
Semolina (Triticum aestivum) with fermented green gram dhal (Phaseolus aureus), with 5 g groundnut oil #	62		Regional or Traditional Foods	India		35	22	Mani, U.V., et al., Glycaemic index of conventional carbohydrate meals. British Journal of Nutrition, 1992. 68(2): p. 445-50.	Type 2	2h	6	1991
Semolina (Triticum aestivum) with fermented bengal gram dhal (Cicer arietum), with 5 g groundnut oil #	54		Regional or Traditional Foods	India		35	19	Mani, U.V., et al., Glycaemic index of conventional carbohydrate meals. British Journal of Nutrition, 1992. 68(2): p. 445-50.	Type 2	2h	6	1991
Stringhoppers, prepared with red rice flour, consumed with 25 g coconut sambol, boiled egg and 30 mL kirihodi coconut gravy #	73		Regional or Traditional Foods	Sri Lanka		35	26	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Do Sri Lankan meals help decrease blood glucose response? The Ceylon Medical Journal, 2009. 54(2): p. 39-43.	Normal	2h	10	2008
Stringhoppers, prepared with wheat flour, consumed with 25 g coconut sambol, boiled egg, and 30 mL kirihodi coconut gravy #	74		Regional or Traditional Foods	Sri Lanka		35	26	Hettiaratchi, U.P.K., S. Ekanayake, and J. Welihinda, Do Sri Lankan meals help decrease blood glucose response? The Ceylon Medical Journal, 2009. 54(2): p. 39-43.	Normal	2h	10	2008
Stringhoppers, made from 75% rice flour and 25% soy flour #	45		Regional or Traditional Foods	Sri Lanka		35	16	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Stringhoppers, made from 75% rice flour and 25% soy flour consumed with mixed vegetable curry #	38		Regional or Traditional Foods	Sri Lanka		35	13	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Tahlipeeth, made from wheat flour, bengal gram dhal flour, green gram dhal flour, served with chutney #	31		Regional or Traditional Foods	India		35	11	Krishnamoorthy, G., A.S. Pande, and N.D. Moulick, Traditional Indian snacks modified to attain low glycaemic index and confirmed suitable to be consumed without hyperglycaemic effect in type 2 diabetics. Journal of the Indian Medical Association, 2011. 109(4): p. 222-9.	Normal	2h	10	2011
Thosai, made from 75% rice flour and 25% soy flour #	47		Regional or Traditional Foods	Sri Lanka		35	16	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Thosai, made from 75% rice flour and 25% soy flour, consumed with mixed vegetable curry #	44		Regional or Traditional Foods	Sri Lanka		35	15	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Varagu (Paspalum scorbiculatum), pressure cooked15lb 12-15 min #	68		Regional or Traditional Foods	India		35	24	Mani, U.V., et al., Glycaemic index of some commonly consumed foods in western India. Asia Pacific Journal of Clinical Nutrition, 1993. 2(3): p. 111-4.	Type 2	2h	6	1993
Varagu (Paspalum scorbiculatum), pressure cooked15lb 12-15 min, consumed with green gram dhal (Phaseolus aureus Roxb) #	78		Regional or Traditional Foods	India		35	27	Mani, U.V., et al., Glycaemic index of some commonly consumed foods in western India. Asia Pacific Journal of Clinical Nutrition, 1993. 2(3): p. 111-4.	Type 2	2h	6	1993
Varagu (Paspalum scorbiculatum), pressure cooked 15 lb 12-15 min, consumed with whole green gram (Phaseolus aureus Roxb) #	57		Regional or Traditional Foods	India		35	20	Mani, U.V., et al., Glycaemic index of some commonly consumed foods in western India. Asia Pacific Journal of Clinical Nutrition, 1993. 2(3): p. 111-4.	Type 2	2h	6	1993
Upittu (roasted semolina and onions, cooked in water) #	69		Regional or Traditional Foods	India		35	24	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Normal	2h	11	1998
Upittu (roasted semolina and onions, cooked in water) #	67		Regional or Traditional Foods	India		35	23	Urooj, A. and S. Puttaraj, Glycaemic responses to cereal-based Indian food preparations in patients with non-insulin-dependent diabetes mellitus and normal subjects. British Journal of Nutrition, 2000. 83(5): p. 483-8.	Type 2	2h	12	1998
Uppuma kedgeree (millet, legumes, fenugreek seeds; roasted and cooked in water) #	18		Regional or Traditional Foods	India		35	6	Pathak, P., S. Srivastava, and S. Grover, Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. International Journal of Food Sciences and Nutrition, 2000. 51(5): p. 409-14.	Normal	2.5h	5	2000
Uppuma kedgeree (millet, legumes, fenugreek seeds; roasted and cooked in water) #	19		Regional or Traditional Foods	India		35	7	Pathak, P., S. Srivastava, and S. Grover, Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. International Journal of Food Sciences and Nutrition, 2000. 51(5): p. 409-14.	Type 2	2.5h	5	2000
Wandu, made from 75% rice flour and 25% soy flour #	43		Regional or Traditional Foods	Sri Lanka		35	15	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Wandu, made from 75% rice flour and 25% soy flour #	36		Regional or Traditional Foods	Sri Lanka		35	13	Perera, M.P.M.S.H., et al., Effect of vegetable mixed curry on glycaemic index and glycaemic load of soy flour incorporated traditional sri lankan breakfast foods in healthy adults. Pakistan Journal of Nutrition, 2014. 13(11): p. 616-621.	Normal	2h	13	2014
Wheat, cooked, eaten as part of a traditional Indian meal #	90		Regional or Traditional Foods	India		35	32	Kavita, M.S. and L. Prema, Glycaemic Response to Selected Cereal-based South Indian Meals in Non-insulin-dependent Diabetics. Journal of Nutritional & Environmental Medicine, 1997. 7(4): p. 287-293.	Type 2	2h9	20	1997
Yam (Dioscorea alata), purple, peeled, cut into pieces, boiled for 20-40 min, served with 45 g scraped coconut #	45		Regional or Traditional Foods	Sri Lanka		35	16	Senavirathna, R.M.I.S.K., et al., Proximate composition, glycemic indices, and some factors affecting glycemic indices of underutilized tubers. Starch ? Stärke, 2014. 66(11-12): p. 1041-1048.	Normal	2h	10	2014
Yam (Dioscorea alata), white, peeled, cut into pieces, boiled for 20-40 min, served with 45 g scraped coconut #	49		Regional or Traditional Foods	Sri Lanka		35	17	Senavirathna, R.M.I.S.K., et al., Proximate composition, glycemic indices, and some factors affecting glycemic indices of underutilized tubers. Starch ? Stärke, 2014. 66(11-12): p. 1041-1048.	Normal	2h	10	2014
Acacia aneura (mulga seed) roasted, wet ground to paste #	8		Regional or Traditional Foods	Australia		35	3	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Acacia coriacea, desert oat seed bread #	46		Regional or Traditional Foods	Australia		35	16	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	6	1986
Araucaria bidwillii (bunya tree nut), baked 10 min #	47		Regional or Traditional Foods	Australia		35	16	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Bush honey, sugar bag #	43		Regional or Traditional Foods	Australia		35	15	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Castanospermum australe (blackbean seed), sliced, soaked 1 wk, pounded and baked #	8		Regional or Traditional Foods	Australia		35	3	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Dioscorea bulbifera (cheeky yam), peeled, sliced, soaked 2 d, baked 15 min #	34		Regional or Traditional Foods	Australia		35	12	Thorburn, A., Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods., in Human Nutrition Unit. 1986, University of Sydney: Australia.	Normal	3h	7	1986
Macrozamia communis (cycad palm seed), sliced, soaked 1 wk, pounded, baked #	40		Regional or Traditional Foods	Australia		35	14	Fitz-Henry, A., In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods., in Human Nutrition Unit. 1982, University of Sydney: Australia.	Normal	2h	7	1982
Pancakes, made with wheat flour and a curd cheese filling, fried in butter for 50 s on each side, sprinkled with icing sugar #	43		Regional or Traditional Foods	Poland		35	15	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI <18.5)	2h	10	2019
Pancakes, made with wheat flour and a curd cheese filling, fried in butter for 50 s on each side, sprinkled with icing sugar #	53		Regional or Traditional Foods	Poland		35	19	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal	2h	12	2019
Pancakes, made with wheat flour and a curd cheese filling, fried in butter for 50 s on each side, sprinkled with icing sugar #	39		Regional or Traditional Foods	Poland		35	14	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI ?25)	2h	15	2019
Pancakes, made with wholegrain wheat flour and a curd cheese filling, fried in butter for 50 s on each side, sprinkled with icing sugar #	23		Regional or Traditional Foods	Poland		35	8	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI <18.5)	2h	10	2019
Pancakes, made with wholegrain wheat flour and a curd cheese filling, fried in butter for 50 s on each side, sprinkled with icing sugar #	41		Regional or Traditional Foods	Poland		35	14	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal	2h	12	2019
Pancakes, made with wholegrain wheat flour and a curd cheese filling, fried in butter for 50 s on each side, sprinkled with icing sugar #	37		Regional or Traditional Foods	Poland		35	13	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI ?25)	2h	15	2019
Pierogi, wheat flour and cheese curd dumplings, boiled in water for 4 min #	42		Regional or Traditional Foods	Poland		35	15	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI <18.5)	2h	12	2019
Pierogi, wheat flour and cheese curd dumplings, boiled in water for 4 min #	61		Regional or Traditional Foods	Poland		35	21	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal	2h	12	2019
Pierogi, wheat flour and cheese curd dumplings, boiled in water for 4 min #	45		Regional or Traditional Foods	Poland		35	16	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI ?25)	2h	11	2019
Pierogi, wholegrain wheat flour and cheese curd dumplings, boiled in water for 4 min #	25		Regional or Traditional Foods	Poland		35	9	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI <18.5)	2h	12	2019
Pierogi, wholegrain wheat flour and cheese curd dumplings, boiled in water for 4 min #	34		Regional or Traditional Foods	Poland		35	12	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal	2h	12	2019
Pierogi, wholegrain wheat flour and cheese curd dumplings, boiled in water for 4 min #	34		Regional or Traditional Foods	Poland		35	12	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI ?25)	2h	11	2019
Pierogi, dumplings with wheat flour, potato and cheese curd stuffing, boiled in water for 4 min #	56		Regional or Traditional Foods	Poland		35	20	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI <18.5)	2h	10	2019
Pierogi, dumplings with wheat flour, potato and cheese curd stuffing, boiled in water for 4 min #	52		Regional or Traditional Foods	Poland		35	18	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal	2h	10	2019
Pierogi, dumplings with wheat flour, potato and cheese curd stuffing, boiled in water for 4 min #	44		Regional or Traditional Foods	Poland		35	15	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI?25)	2h	13	2019
Pierogi, dumplings with wholegrain wheat flour, potato and cheese curd stuffing, boiled in water for 4 min #	22		Regional or Traditional Foods	Poland		35	8	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI<18.5)	2h	10	2019
Pierogi, dumplings with wholegrain wheat flour, potato and cheese curd stuffing, boiled in water for 4 min #	47		Regional or Traditional Foods	Poland		35	16	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal	2h	10	2019
Pierogi, dumplings with wholegrain wheat flour, potato and cheese curd stuffing, boiled in water for 4 min #	39		Regional or Traditional Foods	Poland		35	14	Raczkowska, E. and M. Bronkowska, The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals. Nutrients, 2019. 11(10).	Normal (BMI?25)	2h	13	2019
Vegetable moussaka (Sunday’s Catering, Steniotis Bros Ltd, Greece) #	35		Regional or Traditional Foods	Greece		35	12	Manios, Y., et al., Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals. European Journal of Nutrition, 2017. 56(3): p. 1359-1367.	Type 2	2h	24	2013
Wild greens pie (Sunday’s Catering, Steniotis Bros Ltd, Greece) #	43		Regional or Traditional Foods	Greece		35	15	Manios, Y., et al., Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals. European Journal of Nutrition, 2017. 56(3): p. 1359-1367.	Type 2	2h	24	2013
Melawach (dough made from white wheat flour and butter, fried) #	61		Regional or Traditional Foods	Israel		35	21	Indar-Brown, K., C. Noreberg, and Z. Madar, Glycemic and insulinemic responses after ingestion of ethnic foods by NIDDM and healthy subjects. The American Journal of Clinical Nutrition, 1992. 55(1): p. 89-95.	Type 2 & Normal	3h	9 & 9	1990
Melawach, fried wheat dough #	71		Regional or Traditional Foods	Israel		35	25	Feldman, N., et al., Enrichment of an Israeli ethnic food with fibres and their effects on the glycaemic and insulinaemic responses in subjects with non-insulin-dependent diabetes mellitus. British Journal of Nutrition, 1995. 74(5): p. 681-8.	Type 2	3h	14	1994
Melawach + 15 g locust bean (Ceratonia siliqua) fiber (soluble fiber) #	31		Regional or Traditional Foods	Israel		35	11	Feldman, N., et al., Enrichment of an Israeli ethnic food with fibres and their effects on the glycaemic and insulinaemic responses in subjects with non-insulin-dependent diabetes mellitus. British Journal of Nutrition, 1995. 74(5): p. 681-8.	Type 2	3h	9	1994
Melawach + 15 g lupin (Lupinus albus) fiber #	72		Regional or Traditional Foods	Israel		35	25	Feldman, N., et al., Enrichment of an Israeli ethnic food with fibres and their effects on the glycaemic and insulinaemic responses in subjects with non-insulin-dependent diabetes mellitus. British Journal of Nutrition, 1995. 74(5): p. 681-8.	Type 2	3h	10	1994
Melawach + 15 g maize cob fiber (insoluble fiber) #	59		Regional or Traditional Foods	Israel		35	21	Feldman, N., et al., Enrichment of an Israeli ethnic food with fibres and their effects on the glycaemic and insulinaemic responses in subjects with non-insulin-dependent diabetes mellitus. British Journal of Nutrition, 1995. 74(5): p. 681-8.	Type 2	3h	9	1994
Acorns (Quercus emoryi), stewed with venison #	16		Regional or Traditional Foods	USA		35	6	Brand, J.C., et al., Plasma glucose and insulin responses to traditional Pima Indian meals. The American Journal of Clinical Nutrition, 1990. 51(3): p. 416-420.	Normal	2h	8	1988
Cactus jam (Stenocereus thurberi) #	92		Regional or Traditional Foods	USA		35	32	Payne, Y., The glycaemic index of six foods traditionally consumed by the Pima Indian tribe., in Human Nutrition Unit. 1992, University of Sydney: Australia.	Normal	2h	8	1992
Corn hominy (Zea mays) #	40		Regional or Traditional Foods	USA		35	14	Brand, J.C., et al., Plasma glucose and insulin responses to traditional Pima Indian meals. The American Journal of Clinical Nutrition, 1990. 51(3): p. 416-420.	Normal	2h	8	1988
Fruit Leather (Stenocereus thurberi) #	71		Regional or Traditional Foods	USA		35	25	Payne, Y., The glycaemic index of six foods traditionally consumed by the Pima Indian tribe., in Human Nutrition Unit. 1992, University of Sydney: Australia.	Normal	2h	8	1992
Lima beans broth (Phaseolus lunatus) #	36		Regional or Traditional Foods	USA		35	13	Brand, J.C., et al., Plasma glucose and insulin responses to traditional Pima Indian meals. The American Journal of Clinical Nutrition, 1990. 51(3): p. 416-420.	Normal	2h	8	1988
Mesquite cakes (Prosopis velutina) #	25		Regional or Traditional Foods	USA		35	9	Brand, J.C., et al., Plasma glucose and insulin responses to traditional Pima Indian meals. The American Journal of Clinical Nutrition, 1990. 51(3): p. 416-420.	Normal	2h	4	1988
Tortilla, blend of nixtamal cornmeal (Zea mays) and ironwood seed meal (Olneya tesota), ratio 3:1 #	38		Regional or Traditional Foods	USA		35	13	Payne, Y., The glycaemic index of six foods traditionally consumed by the Pima Indian tribe., in Human Nutrition Unit. 1992, University of Sydney: Australia.	Normal	2h	8	1992
White teparies broth (Phaseolus acutifolius) #	31		Regional or Traditional Foods	USA		35	11	Brand, J.C., et al., Plasma glucose and insulin responses to traditional Pima Indian meals. The American Journal of Clinical Nutrition, 1990. 51(3): p. 416-420.	Normal	2h	8	1988
Yellow teparies broth (Phaseolus acutifolius) #	29		Regional or Traditional Foods	USA		35	10	Brand, J.C., et al., Plasma glucose and insulin responses to traditional Pima Indian meals. The American Journal of Clinical Nutrition, 1990. 51(3): p. 416-420.	Normal	2h	8	1988
Arepa, corn bread cake, made with corn flour #	72		Regional or Traditional Foods	Mexico		35	25	Semprún Fereira, M., et al., Glycemic index and insulin response to ingestion of precooked corn flour in form of arepa in healthy individuals. Investigacion Clinica, 1994. 35(3): p. 131-142.	Normal	4h	6	1994
Arepa, made from white corn meal flour16 #	55		Regional or Traditional Foods	Venezuela		35	19	Schnell, M., D. Emperatriz Pacheco de, and M. Yudistira, Metabolic Responses to Venezuelan Corn Meal and Rice Bran Supplemented Arepas (Breads). Cereal Chemistry, 2005. 82(1): p. 77-80.	Normal	2h	10	2004
Arepa, made from white corn meal flour, supplemented with 20% stabilized rice bran #	61		Regional or Traditional Foods	Venezuela		35	21	Schnell, M., D. Emperatriz Pacheco de, and M. Yudistira, Metabolic Responses to Venezuelan Corn Meal and Rice Bran Supplemented Arepas (Breads). Cereal Chemistry, 2005. 82(1): p. 77-80.	Normal	2h	10	2004
Arepa, made from ordinary dehulled dent corn flour (25% amylose) #	81		Regional or Traditional Foods	USA		35	28	Granfeldt, Y., A. Drews, and I. Björck, Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans. The Journal of Nutrition, 1995. 125(3): p. 459-65.	Normal	2h	9	1993
Arepa, made from dehulled high-amylose (70%) corn flour #	44		Regional or Traditional Foods	USA		35	15	Granfeldt, Y., A. Drews, and I. Björck, Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans. The Journal of Nutrition, 1995. 125(3): p. 459-65.	Normal	2h	9	1993
Burrito (made from scrambled eggs, tomato, onions, vegetable oil, boiled pinto beans and flour tortilla) #	37		Regional or Traditional Foods	Mexico		35	13	Bacardi-Gascon, M., D. Dueñas-Mena, and A. Jimenez-Cruz, Lowering effect on postprandial glycemic response of nopales added to Mexican breakfasts. Diabetes Care, 2007. 30(5): p. 1264-5.	Type 2	2h	9	2006
Burrito (made from scrambled eggs, tomato, onions, vegetable oil, boiled pinto beans and flour tortilla) consumed with nopales (prickly pear cactus) #	29		Regional or Traditional Foods	Mexico		35	10	Bacardi-Gascon, M., D. Dueñas-Mena, and A. Jimenez-Cruz, Lowering effect on postprandial glycemic response of nopales added to Mexican breakfasts. Diabetes Care, 2007. 30(5): p. 1264-5.	Type 2	2h	9	2006
Chilaquiles (casserole made from corn tortilla, vegetable oil, tomato sauce, cheese, boiled pinto beans) #	51		Regional or Traditional Foods	Mexico		35	18	Bacardi-Gascon, M., D. Dueñas-Mena, and A. Jimenez-Cruz, Lowering effect on postprandial glycemic response of nopales added to Mexican breakfasts. Diabetes Care, 2007. 30(5): p. 1264-5.	Type 2	2h	11	2006
Chilaquiles (casserole made from corn tortilla, vegetable oil, tomato sauce, cheese, boiled pinto beans), consumed with nopales (prickly pear cactus) #	35		Regional or Traditional Foods	Mexico		35	12	Bacardi-Gascon, M., D. Dueñas-Mena, and A. Jimenez-Cruz, Lowering effect on postprandial glycemic response of nopales added to Mexican breakfasts. Diabetes Care, 2007. 30(5): p. 1264-5.	Type 2	2h	11	2006
Corn tortilla, nixtamal process #	52		Regional or Traditional Foods	Mexico		35	18	Noriega, E., L. Rivera, and E. Peralta, Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates. Diabetes, Nutrition & Metabolism, 2000. 13(1): p. 13-9.	Normal	3.5h	8	1999
Corn tortilla, made from lime-treated whole corn meal, nixtamalization process #	60		Regional or Traditional Foods	Mexico		35	21	Noriega, E., et al., Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates in Type 2 diabetic subjects. Diabetes, Nutrition & Metabolism, 2001. 14(1): p. 43-50.	Type 2	3.5h	7	2000
Corn tortilla bean taco, corn tortilla served with refried mashed pinto beans and tomato sauce #	52		Regional or Traditional Foods	Mexico		35	18	Noriega, E., et al., Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates in Type 2 diabetic subjects. Diabetes, Nutrition & Metabolism, 2001. 14(1): p. 43-50.	Type 2	3.5h	7	2000
Corn tortilla, served with refried mashed pinto beans and tomato sauce #	40		Regional or Traditional Foods	Mexico		35	14	Noriega, E., L. Rivera, and E. Peralta, Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates. Diabetes, Nutrition & Metabolism, 2000. 13(1): p. 13-9.	Normal	3.5h	8	1999
Corn tortilla, fried, with mashed potato, fresh tomato and lettuce #	79		Regional or Traditional Foods	Mexico		35	28	Noriega, E., L. Rivera, and E. Peralta, Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates. Diabetes, Nutrition & Metabolism, 2000. 13(1): p. 13-9.	Normal	3.5h	8	1999
Corn tortilla potato taco, corn tortilla served with mashed potato, lettuce and tomato #	86		Regional or Traditional Foods	Mexico		35	30	Noriega, E., et al., Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates in Type 2 diabetic subjects. Diabetes, Nutrition & Metabolism, 2001. 14(1): p. 43-50.	Type 2	3.5h	7	2000
Ground beef served with rice and an orange #	22		Regional or Traditional Foods	Chile		35	8	Araya, H., et al., A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men. European Journal of Clinical Nutrition, 2002. 56(8): p. 735-739.	Normal	2h	10	2001
Ground beef served with mashed potatoes and an orange #	36		Regional or Traditional Foods	Chile		35	13	Araya, H., et al., A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men. European Journal of Clinical Nutrition, 2002. 56(8): p. 735-739.	Normal	2h	10	2001
Lentil soup, pureed, consumed with an orange #	35		Regional or Traditional Foods	Chile		35	12	Araya, H., et al., A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men. European Journal of Clinical Nutrition, 2002. 56(8): p. 735-739.	Normal	2h	10	2001
Molletes (Terea white bread, mayocoba refried beans, manchego cheese) #	81		Regional or Traditional Foods	Mexico		35	28	Pardo-Buitimea, N.Y., et al., Glycaemic index and glycaemic load of three traditional Mexican dishes. International Journal of Food Sciences and Nutrition, 2012. 63(1): p. 114-6.	Normal	2h	12	2010
Mole (chicken, Dõna Maria mole sauce, corn tortilla, fried long grain rice) #	66		Regional or Traditional Foods	Mexico		35	23	Pardo-Buitimea, N.Y., et al., Glycaemic index and glycaemic load of three traditional Mexican dishes. International Journal of Food Sciences and Nutrition, 2012. 63(1): p. 114-6.	Normal	2h	12	2010
Nopal (Opuntia ficus indica), dehydrated for 48 h at 55°C #	33		Regional or Traditional Foods	Mexico		35	12	Lopez-Romero, P., et al., The effect of nopal (Opuntia ficus indica) on postprandial blood glucose, incretins, and antioxidant activity in Mexican patients with type 2 diabetes after consumption of two different composition breakfasts. Journal of the Academy of Nutrition and Dietetics, 2014. 114(11): p. 1811-8.	Normal	2h	7	2014
Nopales (prickly pear cactus) #	7		Regional or Traditional Foods	Mexico		35	2	Frati-Munari, A.C., et al., The glycemic index of some foods common in Mexico. Gaceta medica de Mexico, 1991. 127(2): p. 163-70; discussion 170-1.	Type 2 & Normal	3h	27 & 21	1991
Pinhao, Brazilian Parana Pine seeds (Araucaria angustifolia) with coat, cooked for 1.5 h in 1 L of water #	47		Regional or Traditional Foods	Brazil		35	16	Cordenunsi, B.R., et al., Chemical composition and glycemic index of Brazilian pine (Araucaria angustifolia) seeds. Journal of Agriculture and Food Chemistry, 2004. 52(11): p. 3412-6.	Normal	2h	6	2003
Pinhao, without coat, cooked for 1h in 1L of water #	43		Regional or Traditional Foods	Brazil		35	15	Cordenunsi, B.R., et al., Chemical composition and glycemic index of Brazilian pine (Araucaria angustifolia) seeds. Journal of Agriculture and Food Chemistry, 2004. 52(11): p. 3412-6.	Normal	2h	6	2003
Potato and vegetable soup, consumed with breakfast cereal #	58		Regional or Traditional Foods	Chile		35	20	Araya, H., et al., A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men. European Journal of Clinical Nutrition, 2002. 56(8): p. 735-739.	Normal	2h	10	2001
Pozole (Corn tostada, white hominy, pork, pasilla pepper, Guajilo pepper, lettuce) #	66		Regional or Traditional Foods	Mexico		35	23	Pardo-Buitimea, N.Y., et al., Glycaemic index and glycaemic load of three traditional Mexican dishes. International Journal of Food Sciences and Nutrition, 2012. 63(1): p. 114-6.	Normal	2h	12	2010
Quesadillas (made from low-fat cheese, avocado, boiled pinto beans and flour tortilla) #	36		Regional or Traditional Foods	Mexico		35	13	Bacardi-Gascon, M., D. Dueñas-Mena, and A. Jimenez-Cruz, Lowering effect on postprandial glycemic response of nopales added to Mexican breakfasts. Diabetes Care, 2007. 30(5): p. 1264-5.	Type 2	2h	9	2006
Quesadillas (made from low-fat cheese, avocado, boiled pinto beans and flour tortilla) consumed with nopales (prickly pear cactus) #	25		Regional or Traditional Foods	Mexico		35	9	Bacardi-Gascon, M., D. Dueñas-Mena, and A. Jimenez-Cruz, Lowering effect on postprandial glycemic response of nopales added to Mexican breakfasts. Diabetes Care, 2007. 30(5): p. 1264-5.	Type 2	2h	9	2006
Spaghetti served with beef tomato sauce and an orange #	30		Regional or Traditional Foods	Chile		35	11	Araya, H., et al., A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men. European Journal of Clinical Nutrition, 2002. 56(8): p. 735-739.	Normal	2h	10	2001
Spaghetti served with pressure-cooked white beans and an orange #	55		Regional or Traditional Foods	Chile		35	19	Araya, H., et al., A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men. European Journal of Clinical Nutrition, 2002. 56(8): p. 735-739.	Normal	2h	10	2001
Tamales, made from maize (Zea mays var. Huimilpan) flour prepared using the traditional nixtamalization process with water and calcium hydroxide, steamed for 1.5 h #	82		Regional or Traditional Foods	Mexico		50	29	Mariscal-Moreno, R.M., et al., Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales. Journal of Food Science, 2017. 82(5): p. 1110-1115.	Normal	2h	10	2016
Tamales, made from maize (Zea mays var. Huimilpan) flour prepared using the ecological nixtamalization process with water and calcium carbonate, steamed for 1.5 h #	60		Regional or Traditional Foods	Mexico		50	21	Mariscal-Moreno, R.M., et al., Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales. Journal of Food Science, 2017. 82(5): p. 1110-1115.	Normal	2h	10	2016
Tamales, made from maize (Zea mays var. Huimilpan) flour prepared using the classical nixtamalization process with water and wood ash, steamed for 1.5 h #	73		Regional or Traditional Foods	Mexico		50	26	Mariscal-Moreno, R.M., et al., Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales. Journal of Food Science, 2017. 82(5): p. 1110-1115.	Normal	2h	10	2016
Tamales, made from maize (Zea mays var. Huimilpan) flour prepared using the classical nixtamalization process with water, steamed for 1.5 h #	73		Regional or Traditional Foods	Mexico		50	26	Mariscal-Moreno, R.M., et al., Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales. Journal of Food Science, 2017. 82(5): p. 1110-1115.	Normal	2h	10	2016
Wheat tortilla served with refried pinto beans and tomato sauce #	28		Regional or Traditional Foods	Mexico		50	10	Noriega, E., L. Rivera, and E. Peralta, Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates. Diabetes, Nutrition & Metabolism, 2000. 13(1): p. 13-9.	Normal	3.5h	8	1999
Wheat tortilla bean taco, wheat tortilla served with refried pinto beans and tomato sauce #	51		Regional or Traditional Foods	Mexico		50	18	Noriega, E., et al., Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates in Type 2 diabetic subjects. Diabetes, Nutrition & Metabolism, 2001. 14(1): p. 43-50.	Type 2	3.5h	7	2000
Glucose Support 1.2 Vanilla	18	Kate Farms, Inc.	Nutrition Support Products			30	5	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2020
Renal Support 1.8 Vanilla	42	Kate Farms, Inc.	Nutrition Support Products			30	13	INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations.	Normal	2h	10	2020
SOYJOY® Almond Chocolate #	20	PT. Amerta Indah Otsuka, Jakarta	Snack Foods and Confectionery	Indonesia		25	5	Nurdin, N. M., Navratilova, H. F., Ekawidyani, K. R., Pratiwi, D., & Kurniawan, M. Y. Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus. Jurnal Gizi dan Pangan, 2020, 15(3), 125-132.	Normal	2h		2019
SOYJOY® Raisin Almond #	7	PT. Amerta Indah Otsuka, Jakarta	Snack Foods and Confectionery	Indonesia		25	2	Nurdin, N. M., Navratilova, H. F., Ekawidyani, K. R., Pratiwi, D., & Kurniawan, M. Y. Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus. Jurnal Gizi dan Pangan, 2020, 15(3), 125-132.	Normal	2h		2019
SOYJOY® Banana #	37	PT. Amerta Indah Otsuka, Jakarta	Snack Foods and Confectionery	Indonesia		25	9	Nurdin, N. M., Navratilova, H. F., Ekawidyani, K. R., Pratiwi, D., & Kurniawan, M. Y. Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus. Jurnal Gizi dan Pangan, 2020, 15(3), 125-132.	Normal	2h		2019
SOYJOY® Strawberry #	26	PT. Amerta Indah Otsuka, Jakarta	Snack Foods and Confectionery	Indonesia		25	6	Nurdin, N. M., Navratilova, H. F., Ekawidyani, K. R., Pratiwi, D., & Kurniawan, M. Y. Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus. Jurnal Gizi dan Pangan, 2020, 15(3), 125-132.	Normal	2h		2019
SOYJOY® Crispy Vanilla #	30	PT. Amerta Indah Otsuka, Jakarta	Snack Foods and Confectionery	Indonesia		25	7	Nurdin, N. M., Navratilova, H. F., Ekawidyani, K. R., Pratiwi, D., & Kurniawan, M. Y. Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus. Jurnal Gizi dan Pangan, 2020, 15(3), 125-132.	Normal	2h		2019
SOYJOY® Crispy White Chocolate Macadamia #	36	PT. Amerta Indah Otsuka, Jakarta	Snack Foods and Confectionery	Indonesia		25	9	Nurdin, N. M., Navratilova, H. F., Ekawidyani, K. R., Pratiwi, D., & Kurniawan, M. Y. Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus. Jurnal Gizi dan Pangan, 2020, 15(3), 125-132.	Normal	2h		2019
Chocolate Kouka Almond	33	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	8	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Chocolate Kouka Macadamia	25	Meiji Co. Ltd, Japan	Snack Foods and Confectionery	Japan		25	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Herman Brot Complete Protein Bread	39	Herman Brot Pty Ltd, Australia	Breads	Australia		15	6	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Sweet Chilli Grain Waves	49	Smith’s Snackfood Company Pty Limited.	Snack Foods and Confectionery	Australia		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Caramelised Onion & Balsamic Grain Waves	49	Smith’s Snackfood Company Pty Limited.	Snack Foods and Confectionery	Australia		25	12	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Sea Salt Sunbites	52	Smith’s Snackfood Company Pty Limited.	Snack Foods and Confectionery	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Caramelised Onion & Balsamic Sunbites	52	Smith’s Snackfood Company Pty Limited.	Snack Foods and Confectionery	Australia		25	13	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Cheddar & Chives Sunbites	54	Smith’s Snackfood Company Pty Limited.	Snack Foods and Confectionery	Australia		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Sweet Chilli & Sour Cream Sunbites	54	Smith’s Snackfood Company Pty Limited.	Snack Foods and Confectionery	Australia		25	14	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2021
Bestore Probiotics Daily Nuts	36	Bestore Nutrition Food Co., Ltd.	Nuts	China		5	2	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
Highland Barley Oats Biscuit	48	Jiang Zhong Diet Therapy Thechnology Co.,Ltd.	Cookies	China		20	10	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
Mixed Nuts Cranberry Protein Bar	42	LVSHOU HEALTH INDUSTRY GROUP Co., LTD.	Meal Replacement & Weight Management Products	China		20	8	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
Quinoa High Fiber Porridge	45	LVSHOU HEALTH INDUSTRY GROUP Co., LTD.	Meal Replacement & Weight Management Products	China		20	9	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
SEIMEI ONE Pro	46	Seimei (Beijing) Limited.	Meal Replacement & Weight Management Products	China		20	9	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2022
Tian Jian Jun Light Rice Vermicelli	54	Chengdu Tianjianjun Agricultural Technology Co., Ltd.	Pasta and Noodles	China		40	22	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
ZANHUO/ManaGI Strawberry Energy Balls	43	Hangzhou Dingxiang Health Management Co., Ltd.	Snack Foods and Confectionery	China		25	11	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
ZANHUO/ManaGI Chocolate Energy Balls	53	Hangzhou Dingxiang Health Management Co., Ltd.	Snack Foods and Confectionery	China		25	13	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
ZANHUO/ManaGI Milky Crispbread	53	Hangzhou Dingxiang Health Management Co., Ltd.	Snack Foods and Confectionery	China		15	8	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2021
ZANHUO/ManaGI Multi-grain Instant Noodles	46	Hangzhou Dingxiang Health Management Co., Ltd.	Pasta and Noodles	China		40	18	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2022
Herman Brot Low Carb Muffin, Blueberry	13	Herman Brot Pty Ltd, Australia	Bakery Products	Australia		30	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations.	Normal	2h	10	2022
Sponge cake, castilla #	64		Bakery Products	Japan		30	19	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Beverage, made from coconut inflorescence sap (COCOZENª) powder	52		Beverages	India		25	13	Mammen, R., et al., Safety and influence of a novel powder form of coconut inflorescence sap on glycemic index and lipid profile. Bioactive Carbohydrates and Dietary Fibre, 2020. 23: 100217.	Normal	2h	15	2019
Glucose drink with 5.6 g added whey protein and whey peptide blend powder (Glandia)	92		Beverages	Canada		25	23	Petersen, B.L. et al., A whey protein supplement decreases post-prandial glycemia. Nutrition Journal, 2009. 8:47.	Normal	2h	10	2009
Glucose drink with 11.2 g added whey protein and whey peptide blend powder (Glandia)	85		Beverages	Canada		25	21	Petersen, B.L. et al., A whey protein supplement decreases post-prandial glycemia. Nutrition Journal, 2009. 8:47.	Normal	2h	10	2009
Glucose drink with 22.5g added whey protein and whey peptide blend powder (Glandia)	60		Beverages	Canada		25	15	Petersen, B.L. et al., A whey protein supplement decreases post-prandial glycemia. Nutrition Journal, 2009. 8:47.	Normal	2h	10	2009
Gatorade, lemon-lime flavour	65		Beverages	USA		25	16	Whelan, W.J., et al., The glycemic response is a personal attribute. IUBMB Life, 2010. 62(8): p. 637-641.	Normal	2h	10	2010
White wheat bread	51		Breads	Ethiopia		15	8	Dereje, N., et al., Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study. Journal of Diabetes Research, 2019. 2019: 8564879.	Normal	2h	10	2019
Bread, wholegrain, made from higher amylose (38%) wheat, baked at pumpernikel conditions (20 h, 120oC) #	58		Breads	Sweden		15	9	Hallstrom, E., et al., A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects. Food and Nutrition Research, 2011. 55: 7074.	Normal	2h	14	2010
Bread, wholegrain, made from higher amylose (38%) wheat, with added lactic acid, baked at pumpernikel conditions (20 h, 120oC) #	50		Breads	Sweden		15	8	Hallstrom, E., et al., A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects. Food and Nutrition Research, 2011. 55: 7074.	Normal	2h	14	2010
Bread, wholegrain wheat, baked at pumpernikel conditions (20 h, 120oC) #	63		Breads	Sweden		15	9	Hallstrom, E., et al., A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects. Food and Nutrition Research, 2011. 55: 7074.	Normal	2h	14	2010
White wheat bread, enriched with guar gum (15% dry weight basis) #	32		Breads	Sweden		15	5	Nilsson, A. et al., Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast. European Journal of Clinical Nutrition, 2012. 66(9): p. 1039-43.	Normal	2h	20	2011
Sourdough bread, made with wholemeal wheat flour and prepared with Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri starter	50		Breads	Croatia		15	8	Novotni, D., et al., Glycemic index and phenolics of partially-baked frozen bread with sourdough. International Journal of Food Sciences and Nutrition, 2011. 62(1): p. 26-33.	Normal	2h	10	2010
Sourdough bread, made with wholemeal wheat flour and prepared with Lactobacillus fermentum starter	56		Breads	Croatia		15	8	Novotni, D., et al., Glycemic index and phenolics of partially-baked frozen bread with sourdough. International Journal of Food Sciences and Nutrition, 2011. 62(1): p. 26-33.	Normal	2h	10	2010
Sourdough bread, made with wholemeal wheat flour and prepared with Lactobacillus fermentum with phytase starter	56		Breads	Croatia		15	8	Novotni, D., et al., Glycemic index and phenolics of partially-baked frozen bread with sourdough. International Journal of Food Sciences and Nutrition, 2011. 62(1): p. 26-33.	Normal	2h	10	2010
Sourdough bread, made with wholemeal wheat flour and prepared with Lactobacillus plantarum starter	60		Breads	Croatia		15	9	Novotni, D., et al., Glycemic index and phenolics of partially-baked frozen bread with sourdough. International Journal of Food Sciences and Nutrition, 2011. 62(1): p. 26-33.	Normal	2h	10	2010
Wholemeal wheat flour bread	70		Breads	Croatia		15	11	Novotni, D., et al., Glycemic index and phenolics of partially-baked frozen bread with sourdough. International Journal of Food Sciences and Nutrition, 2011. 62(1): p. 26-33.	Normal	2h	10	2010
White wheat bread, Yamazaki #	58		Breads	Japan		15	9	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Bread, white	81		Breads	New Zealand		15	12	Williams, S., et al., Another approach to estimating the reliability of glycaemic index. British Journal of Nutrition, 2008. 100(2): p. 364-372.	Normal	2h	20	2007
Rice, white, NS, boiled for 45-60 min on mild heat #	73		Cereal Grains	Iran		45	33	Hajifaraji, M., et al., Glycemic indices of three commonly consumed foods: A clinical trial in Iranian healthy adults. Mediterranean Journal of Nutrition and Metabolism, 2012. 5(3): p. 253-257.	Normal	2h	12	2011
Oat (Avena sativa L.) flakes, mixed with water, convection heated for 7 min #	76	Melvit	Cereal Grains	Poland		45	34	Harasym, J., Oledzki R., Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals. Nutrients, 2018. 10(2): 207.	Normal	3h	12	2017
Oat (Avena sativa L.) flakes, mixed with water, cooked in microwave for 3 min #	62	Melvit	Cereal Grains	Poland		45	28	Harasym, J., Oledzki R., Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals. Nutrients, 2018. 10(2): 207.	Normal	3h	12	2017
Oat (Avena sativa L.) flakes, mixed with water, cooked in microwave for 5 min #	75	Melvit	Cereal Grains	Poland		45	34	Harasym, J., Oledzki R., Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals. Nutrients, 2018. 10(2): 207.	Normal	3h	12	2017
Oat (Avena sativa L.) bran, mixed with water, convection heated for 7 min min #	62	Sante	Cereal Grains	Poland		45	28	Harasym, J., Oledzki R., Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals. Nutrients, 2018. 10(2): 207.	Normal	3h	12	2017
Oat (Avena sativa L.) bran, mixed with water, cooked in microwave for 3 min #	49	Sante	Cereal Grains	Poland		45	22	Harasym, J., Oledzki R., Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals. Nutrients, 2018. 10(2): 207.	Normal	3h	12	2017
Oat (Avena sativa L.) bran, mixed with water, cooked in microwave for 5 min #	66	Sante	Cereal Grains	Poland		45	30	Harasym, J., Oledzki R., Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals. Nutrients, 2018. 10(2): 207.	Normal	3h	12	2017
Rice, white, Sato-no-gohan, cooked in an electric rice cooker #	71		Cereal Grains	Japan		45	32	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Rice, white, Nihonbare, cooked in an electric rice cooker #	69		Cereal Grains	Japan		45	31	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Rice, white, Hinohikari, cooked in an electric rice cooker #	74		Cereal Grains	Japan		45	33	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Rice, white, Koshihikari, cooked in an electric rice cooker #	75		Cereal Grains	Japan		45	34	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Rice, DRRH-3, boiled	78		Cereal Grains	India		45	35	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, Jaya, boiled	76		Cereal Grains	India		45	34	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, Lalat, boiled	50		Cereal Grains	India		45	23	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, NDR-97, boiled	78		Cereal Grains	India		45	35	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, PR-113, boiled	77		Cereal Grains	India		45	35	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, Salivahana, boiled	80		Cereal Grains	India		45	36	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, Sasyasree, boiled	76		Cereal Grains	India		45	34	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, Savithri, boiled	70		Cereal Grains	India		45	32	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, TellaHamsa, boiled	77		Cereal Grains	India		45	35	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, Triguna, boiled	79		Cereal Grains	India		45	36	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, Varalu, boiled	78		Cereal Grains	India		45	35	Prasad, V.S.S., et al., Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food Chemistry, 2018. 238: p. 29-34.	Normal	2h	12	2016
Rice, red, UKMRC9, dehusked, cooked for 44 min in an electric rice cooker with 1:2 (w/w) rice-to-water ratio	46		Cereal Grains	Malaysia		45	21	Se, C-H., et al., Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties. Nutrients, 2016. 8: 308.	Normal	3h	12	2016
Rice, red, UKMRC10, dehusked, cooked for 45 min in an electric rice cooker with 1:2 (w/w) rice-to-water ratio	59		Cereal Grains	Malaysia		45	27	Se, C-H., et al., Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties. Nutrients, 2016. 8: 308.	Normal	3h	12	2016
Rice, red, UKMRC11, dehusked, cooked for 41 min in an electric rice cooker with 1:2 (w/w) rice-to-water ratio	63		Cereal Grains	Malaysia		45	28	Se, C-H., et al., Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties. Nutrients, 2016. 8: 308.	Normal	3h	12	2016
Rice, red, Thailand (Nutririce, Jasmine Food Corp Pte Ltd, Malaysia), dehusked, cooked for 40 min in an electric rice cooker with 1:2 (w/w) rice-to-water ratio	55		Cereal Grains	Malaysia		45	25	Se, C-H., et al., Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties. Nutrients, 2016. 8: 308.	Normal	3h	12	2016
Rice, white, Basmati (IndiaGate, KRBL Ltd., India), polished, cooked for 26 min in an electric rice cooker with 1:2 (w/w) rice-to-water ratio	50		Cereal Grains	India		45	23	Se, C-H., et al., Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties. Nutrients, 2016. 8: 308.	Normal	3h	12	2016
Rice, white, Jasmine (Rambutan AAA, Jasmine Food Corp Pte Ltd, Malaysia), polished, cooked for 32 min in an electric rice cooker with 1:2 (w/w) rice-to-water ratio	77		Cereal Grains	Malaysia		45	35	Se, C-H., et al., Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties. Nutrients, 2016. 8: 308.	Normal	3h	12	2016
Rice, Basmati, thermally treated, cooked in an electric rice cooker using a rice:water ratio of 1:1.5	55	Marico, Ltd	Cereal Grains	India		45	25	Srinivasa, D., et al., Glycaemic index (GI) of an Indian branded thermally treated basmati rice variety: a multi centric study. The Journal of the Association of Physicians of India, 2013. 61(10): p. 716-20.	Normal	2h	70	2012
Green banana flour, consumed suspended in 250 mL water #	15		Cereal Grains	Brazil		45	7	Tavares da Silva, S., et al., Women with metabolic syndrome improve antrophometric and biochemical parameters with green banana flour consumption. Nutricion Hospitalaria, 2014. 29(5): p.1070-1080.	Normal	2h	10	2014
Rice, white, IMS 2, milled, cooked in an electric rice cooker	63		Cereal Grains	Philippines		45	28	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, white, Sinandomeng, milled, cooked in an electric rice cooker	75		Cereal Grains	Philippines		45	34	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, white, NSIC Rc160, milled, cooked in an electric rice cooker	70		Cereal Grains	Philippines		45	32	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, white, PSB Rc18, milled, cooked in an electric rice cooker	59		Cereal Grains	Philippines		45	27	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, white, IR64, milled, cooked in an electric rice cooker	57		Cereal Grains	Philippines		45	26	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, white, PSB Rc12, milled, cooked in an electric rice cooker	63		Cereal Grains	Philippines		45	28	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, white, PSB Rc10, milled, cooked in an electric rice cooker	50		Cereal Grains	Philippines		45	23	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, brown, Sinandomeng, presoaked for 30 min then cooked in an electric rice cooker	55		Cereal Grains	Philippines		45	25	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Rice, brown, IR64, presoaked for 30 min then cooked in an electric rice cooker	51		Cereal Grains	Philippines		45	23	Trinidad, T.P. et al., The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. International Journal of Food Sciences and Nutrition, 2013. 64(1): p. 89-93.	Normal	2h	9-10	2013
Oats (Avena nuda L.), whole grain, full-bran, cooked with water under normal pressure for 50 min #	51		Cereal Grains	China		45	23	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Oats (Avena nuda L.), whole grain, full-bran, cooked with water under high 70 kPa pressure for 20 min #	52		Cereal Grains	China		45	23	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Oats (Avena nuda L.), pearled, cooked with water under normal pressure for 50 min #	51		Cereal Grains	China		45	23	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Oats (Avena nuda L.), pearled, cooked with water under high 70 kPa pressure for 20 min #	58		Cereal Grains	China		45	26	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Rice, Japonica, white, steamed for 50 min #	84		Cereal Grains	China		45	38	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Meal containing 50% whole grain oats and 50% Japonica rice, cooked under normal pressure for 50 min #	59		Cereal Grains	China		45	27	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Meal containing 50% whole grain oats and 50% Japonica rice, cooked under high 70 kPa pressure pressure for 20 min #	64		Cereal Grains	China		45	29	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Meal containing 50% pearled oats and 50% Japonica rice, cooked under normal pressure for 50 min #	65		Cereal Grains	China		45	29	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Meal containing 50% pearled oats and 50% Japonica rice, cooked under high 70 kPa pressure pressure for 20 min #	70		Cereal Grains	China		45	32	Zhu, R. et al., A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects. European Journal of Nutrition, 2019. 59: p. 2345-2355.	Normal	2h	10	2019
Biscuit, plain, NS	57		Cookies	Malaysia		20	11	Ng, S.H., et al., Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry, 2017. 227: p. 358-368.	Normal	2h	11	2016
Biscuit, plain, containing 4% Pleurotus sajor-caju powder	52		Cookies	Malaysia		20	10	Ng, S.H., et al., Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry, 2017. 227: p. 358-368.	Normal	2h	11	2016
Biscuit, plain, containing 8% Pleurotus sajor-caju powder	49		Cookies	Malaysia		20	10	Ng, S.H., et al., Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry, 2017. 227: p. 358-368.	Normal	2h	11	2016
Biscuit, plain, containing 12% Pleurotus sajor-caju powder	47		Cookies	Malaysia		20	9	Ng, S.H., et al., Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry, 2017. 227: p. 358-368.	Normal	2h	11	2016
Chocolate cookie	78		Cookies	Greece		20	16	Papakonstantinou, E., et al., Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials. Nutrition, 2017. 42: p. 12-19.	Normal	2h	10	2017
Biscuits, made from sorghum	54		Cookies	India		20	11	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Biscuits, made from wheat flour	57		Cookies	India		20	11	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Biscuits, made with 40% oat flakes and maltitol #	33		Cookies	Greece		20	7	Stamataki N.S., et al., Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food & Function, 2016. 7(7): p. 3295-3303.	Normal	2h	11	2016
Biscuits, made with 40% oat flakes, maltitol and 4% inulin #	46		Cookies	Greece		20	9	Stamataki N.S., et al., Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food & Function, 2016. 7(7): p. 3295-3303.	Normal	2h	11	2016
Strawberry jam, containing sugar #	51		Fruit and Fruit Products	Japan		15	8	Kurotobi, T. et al., Glycemic index and postprandial blood glucose response to Japanese strawberry jam in normal adults. Journal of Nutritional Science and Vitaminology, 2010. 56(3): p. 198-202.	Normal	2h	30	2009
Strawberry jam, containing corn syrup and sugar #	76		Fruit and Fruit Products	Japan		15	11	Kurotobi, T. et al., Glycemic index and postprandial blood glucose response to Japanese strawberry jam in normal adults. Journal of Nutritional Science and Vitaminology, 2010. 56(3): p. 198-202.	Normal	2h	30	2009
Strawberry jam, containing sugar and glucose #	70		Fruit and Fruit Products	Japan		15	11	Kurotobi, T. et al., Glycemic index and postprandial blood glucose response to Japanese strawberry jam in normal adults. Journal of Nutritional Science and Vitaminology, 2010. 56(3): p. 198-202.	Normal	2h	30	2009
Strawberry jam, containing apple juice #	47		Fruit and Fruit Products	Japan		15	7	Kurotobi, T. et al., Glycemic index and postprandial blood glucose response to Japanese strawberry jam in normal adults. Journal of Nutritional Science and Vitaminology, 2010. 56(3): p. 198-202.	Normal	2h	30	2009
Breadfruit (Artocarpus altilis), peeled, cubed, boiled for 45 min, served with 20 g coconut scrapings #	51		Fruit and Fruit Products	Sri Lanka		15	8	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Roasted morama beans	59		Legumes	Botswana		15	9	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Chickpea, dried, soaked overnight, boiled for 40 min #	23		Legumes	Sri Lanka		15	3	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Mungbean, dried, soaked overnight, boiled for 35 min #	45		Legumes	Sri Lanka		15	7	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Cowpea, dried, soaked overnight, boiled for 60 min, served with 20 g coconut scrapings #	39		Legumes	Sri Lanka		15	6	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Chickpeas	28		Legumes	New Zealand		15	4	Williams, S., et al., Another approach to estimating the reliability of glycaemic index. British Journal of Nutrition, 2008. 100(2): p. 364-372.	Normal	2h	20	2007
Nutritional formula, containing lactose, isomaltulose and slowly digested starch, designed as a meal replacement product for pregnant women #	30		Nutritional Support Products	Singapore		30	9	Shafaeizadeh, S., et al., Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans. Nutrients, 2018. 10: 188.	Normal	2h	14	2017
Nutritional formula, commercial, containing lactose and sucrose, designed for pregnant women #	26		Nutritional Support Products	Singapore		30	8	Shafaeizadeh, S., et al., Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans. Nutrients, 2018. 10: 188.	Normal	2h	14	2017
Spaghetti, durum wheat, boiled in salted water for 10 min	52		Pasta and Noodles	France		40	21	Greffeuille, V., et al., Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature. Food & Function, 2015. 6(9): p. 2996-3005.	Normal	3h	14	2015
Spaghetti, durum wheat, enriched with 35% faba bean flour, dried at a low temperature, boiled in salted water for 10.5 min	42		Pasta and Noodles	France		40	17	Greffeuille, V., et al., Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature. Food & Function, 2015. 6(9): p. 2996-3005.	Normal	3h	15	2015
Spaghetti, durum wheat, enriched with 35% faba bean flour, dried at a high temperature, boiled in salted water for 13.5 min	49		Pasta and Noodles	France		40	20	Greffeuille, V., et al., Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature. Food & Function, 2015. 6(9): p. 2996-3005.	Normal	3h	15	2015
Pasta, made from nol (common wheat) flour, boiled for 12-15 min #	68	Zar Macaron Co., Iran	Pasta and Noodles	Iran		40	27	Hajifaraji, M., et al., Glycemic indices of three commonly consumed foods: A clinical trial in Iranian healthy adults. Mediterranean Journal of Nutrition and Metabolism, 2012. 5(3): p. 253-257.	Normal	2h	12	2011
Pasta, made from durum wheat semolina, boiled for 12-15 min #	47	Zar Macaron Co., Iran	Pasta and Noodles	Iran		40	19	Hajifaraji, M., et al., Glycemic indices of three commonly consumed foods: A clinical trial in Iranian healthy adults. Mediterranean Journal of Nutrition and Metabolism, 2012. 5(3): p. 253-257.	Normal	2h	12	2011
Pasta, made from infused nol (common wheat) flour, boiled for 12-15 min #	60	Zar Macaron Co., Iran	Pasta and Noodles	Iran		40	24	Hajifaraji, M., et al., Glycemic indices of three commonly consumed foods: A clinical trial in Iranian healthy adults. Mediterranean Journal of Nutrition and Metabolism, 2012. 5(3): p. 253-257.	Normal	2h	12	2011
Pasta, made from infused durum wheat semolina, boiled for 12-15 min #	63	Zar Macaron Co., Iran	Pasta and Noodles	Iran		40	25	Hajifaraji, M., et al., Glycemic indices of three commonly consumed foods: A clinical trial in Iranian healthy adults. Mediterranean Journal of Nutrition and Metabolism, 2012. 5(3): p. 253-257.	Normal	2h	12	2011
Noolde, Simabara-udon, boiled #	62		Pasta and Noodles	Japan		40	25	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Noodle, Goto-udon, boiled #	38		Pasta and Noodles	Japan		40	15	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Noodle, Katokichi-udon, boiled #	55		Pasta and Noodles	Japan		40	22	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Pasta, made from 100% red lentil flour, boiled in unsalted water for 8 min	22	Nattura	Pasta and Noodles	Italy		40	9	Turco, I., et al., Polyphenols and the glycaemic index of legume pasta. Food & Function, 2019. 10(9): p. 5931-5938.	Normal	2h	15	2019
Pasta, made from 100% pea flour, boiled in unsalted water for 6 min	23	Nattura	Pasta and Noodles	Italy		40	9	Turco, I., et al., Polyphenols and the glycaemic index of legume pasta. Food & Function, 2019. 10(9): p. 5931-5938.	Normal	2h	15	2019
Pasta, made from 60% grass pea flour and 40% chickpea flour, boiled in unsalted water for 7 min	20	La Bona Usanza	Pasta and Noodles	Italy		40	8	Turco, I., et al., Polyphenols and the glycaemic index of legume pasta. Food & Function, 2019. 10(9): p. 5931-5938.	Normal	2h	15	2019
Pasta, made from 100% durum wheat semolina, boiled in unsalted water	53	Barilla	Pasta and Noodles	Italy		40	21	Turco, I., et al., Polyphenols and the glycaemic index of legume pasta. Food & Function, 2019. 10(9): p. 5931-5938.	Normal	2h	15	2019
Achicha with vegetables #	69		Regional or Traditional Foods	Nigeria		35	24	Davidson, G.I., et al., Variations in nutrient composition and glycemic index of standardized traditional cocoyam and corn-based dishes consumed in Nsukka Local Government Area of Enugu State, Nigeria. Progress in Nutrition, 2019. 21(3): p. 641-651.	Normal	2h	12	2019
Achicha with fresh akidi (fresh cowpeas in pod) #	49		Regional or Traditional Foods	Nigeria		35	17	Davidson, G.I., et al., Variations in nutrient composition and glycemic index of standardized traditional cocoyam and corn-based dishes consumed in Nsukka Local Government Area of Enugu State, Nigeria. Progress in Nutrition, 2019. 21(3): p. 641-651.	Normal	2h	12	2019
Achicha with pigeon pea #	47		Regional or Traditional Foods	Nigeria		35	16	Davidson, G.I., et al., Variations in nutrient composition and glycemic index of standardized traditional cocoyam and corn-based dishes consumed in Nsukka Local Government Area of Enugu State, Nigeria. Progress in Nutrition, 2019. 21(3): p. 641-651.	Normal	2h	12	2019
Teff inerja (flatbread)	36		Regional or Traditional Foods	Ethiopia		35	13	Dereje, N., et al., Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study. Journal of Diabetes Research, 2019. 2019: 8564879.	Normal	2h	10	2019
Corn injera (flatbread	97		Regional or Traditional Foods	Ethiopia		35	34	Dereje, N., et al., Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study. Journal of Diabetes Research, 2019. 2019: 8564879.	Normal	2h	10	2019
Attieke/agbodjama, fermented cassava (Manihot esculenta Crantz) couscous	63		Regional or Traditional Foods	Cote d-Ivorie		35	22	Kouame, A.C., et al., Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. Nutrients, 2015. 7(2): p. 1267-1281.	Normal	2h	10	2014
Foutou d'igname (pounded white yam, Dioscorea cayenensis-rotundata; variety Kponan)	85		Regional or Traditional Foods	Cote d-Ivorie		35	30	Kouame, A.C., et al., Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. Nutrients, 2015. 7(2): p. 1267-1281.	Normal	2h	10	2014
Placali, cassava (Manihot esculenta Crantz) paste fermented	106		Regional or Traditional Foods	Cote d-Ivorie		35	37	Kouame, A.C., et al., Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. Nutrients, 2015. 7(2): p. 1267-1281.	Normal	2h	10	2014
Foutou de banane, pounded plantain (Musa paradisiaca L.; variety ameletia)	91		Regional or Traditional Foods	Cote d-Ivorie		35	32	Kouame, A.C., et al., Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. Nutrients, 2015. 7(2): p. 1267-1281.	Normal	2h	10	2014
Cabato_h, maize (Zea mays L.) meal porridge	74		Regional or Traditional Foods	Cote d-Ivorie		35	26	Kouame, A.C., et al., Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. Nutrients, 2015. 7(2): p. 1267-1281.	Normal	2h	10	2014
Morama and sorghum porridge, dried morama beans and wholegrain sorghum flour, mixed with water and boiled	63		Regional or Traditional Foods	Botswana		35	22	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Morama and maize porridge, dried morama beans and wholegrain maize flour, mixed with water and boiled	62		Regional or Traditional Foods	Botswana		35	22	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Fat cakes, white wheat flour mised with water to make a dough, deep fried in sunflower oil	71		Regional or Traditional Foods	Botswana		35	25	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Diphaphatha (flat cakes), white wheat flour mixed with water to make dough, cooked uncovered over a hot metal surface	66		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Dumplings: white wheat flour mixed with water to make dough balls and boiled in water	73		Regional or Traditional Foods	Botswana		35	26	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Mapakiwa (baked bread), white wheat flour mixed with water to make dough, baked in an oven	79		Regional or Traditional Foods	Botswana		35	28	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Mpsapsa (letshotlho) with beans, parboiled maize and dried whole grain maize mixed with white beans and boiled in water	67		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Maize meal stiff porridge, mealie meal mixed with boiling water to a thick consistency and left to cook slowly	64		Regional or Traditional Foods	Botswana		35	22	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Samp (corn kernels) cooked slowly in boiling water	65		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Samp and beans, samp mixed with white beans and slowly cooked in boiling water	63		Regional or Traditional Foods	Botswana		35	22	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Millet stiff porridge (mosoko), millet flour mixed with water and cooked to a stiff-consistency porridge	66		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Bogobe jwa lerotse, millet flour boiled in melon juice or mash	66		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Soft porridge with milk, millet meal boiled in water to a soft consistency and served with pasteurised full-cream milk	72		Regional or Traditional Foods	Botswana		35	25	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Plain soft porridge, millet flour boiled in water to a soft-consistency porridge	66		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Bogobe jwa madila, sorghum flour boiled in water to a medium-consistency porridge and served with fermented or sour milk	64		Regional or Traditional Foods	Botswana		35	22	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Fermented soft porridge, sorghum flour fermented by mixing it with warm water and leaving it to stand for a few days before it is cooked in boiling water	66		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Soft porridge with milk, sorghum flour boiled in water to a soft consistency and served with pasteurised full-cream milk	65		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Upma, made from coarse sorghum (1.18 mm particle size), Bengal gram dhal, onion, and spices	53		Regional or Traditional Foods	India		35	19	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Upma, made from fine sorghum (0.6 mm particle size), Bengal gram dhal, onion, and spices	56		Regional or Traditional Foods	India		35	20	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Poha, made from sorghum flakes, with onion and spices	45		Regional or Traditional Foods	India		35	16	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Pasta, made from sorghum, boiled, served with tomatoes, onions and spices	46		Regional or Traditional Foods	India		35	16	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Upma, made from coarse wheat semolina, Bengal gram dhal, onion, and spices	58		Regional or Traditional Foods	India		35	20	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Upma, made from fine wheat semolina, Bengal gram dhal, onion, and spices	67		Regional or Traditional Foods	India		35	23	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Poha, made from rice flakes, with onion and spices	74		Regional or Traditional Foods	India		35	26	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Pasta, made from wheat, boiled, served with tomatoes, onions and spices	72		Regional or Traditional Foods	India		35	25	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Baked barbecued pork puff, instant	55	Hoixe Cake Shop, H.K.	Regional or Traditional Foods	China		35	19	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Barbecue pork bun, instant	67	Maxim's MX, H.K.	Regional or Traditional Foods	China		35	23	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Egg tart, instant, freshly prepared in the morning	52	Maxim's MX, H.K.	Regional or Traditional Foods	China		35	18	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Fried fritter, instant	66	Ocean Empire International Ltd., H.K.	Regional or Traditional Foods	China		35	23	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Fried rice in Yangzhou-style, instant	76	Sailing Boat Catering Management Ltd, H.K.	Regional or Traditional Foods	China		35	27	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Glutinous rice ball, boiled	67	Lee Chun Brand, Lee Chun Food Ltd., H.K.	Regional or Traditional Foods	China		35	23	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Green bean dessert, instant	59	NISSIN Brand, Nissin Foods Co., Ltd.	Regional or Traditional Foods	China		35	21	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
"Mai-Lai" cake, instant, prepared freshly in the morning	55	Sailing Boat Catering Management Ltd, H.K.	Regional or Traditional Foods	China		35	19	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Moon cakes, instant, prepared freshly in the morning	62	Kee Wah Bakery Shop, H.K.	Regional or Traditional Foods	China		35	22	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Plain steamed vermicelli roll, instant	93		Regional or Traditional Foods	China		35	33	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Red bean dessert, instant	73	NISSIN Brand, Nissin Foods Co., Ltd.	Regional or Traditional Foods	China		35	26	Sun, F-H., et al., Evaluation of a glucose meter in determining the glycemic index of Chinese traditional foods. Diabetes Technology & Therapeutics, 2010. 12(3): p. 193-199.	Normal	2h	15	2010
Pittu, made with wheat flour and coconut scrapings, steamed for 10 min #	80		Regional or Traditional Foods	Sri Lanka		35	28	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Pittu, made with red rice flour and coconut scrapings, steamed for 10 min #	81		Regional or Traditional Foods	Sri Lanka		35	28	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Pittu, made with finger millet flour and coconut scrapings, steamed for 10 min #	67		Regional or Traditional Foods	Sri Lanka		35	23	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Hoppers, made with red rice flour, coconut water, coconut milk, and salt, cooked for 5 min #	95		Regional or Traditional Foods	Sri Lanka		35	33	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Olu-milk rice; olu (water lily) rice, soaked overnight, boiled for 75 min, prepared with coconut milk #	72		Regional or Traditional Foods	Sri Lanka		35	25	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Roti, made from multigrain sorghum flour	68		Regional or Traditional Foods	India		35	24	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Roti, made from wheat flour	64		Regional or Traditional Foods	India		35	22	Prasad, M.P.R., et al., Glycaemic index and glycaemic load of sorghum products. Journal of the Science of Food and Agriculture, 2015. 95(8): p. 1626-30.	Normal	2h	10	2014
Roti, made with wheat flour and coconut scrapings, cooked for 8-10 min #	57		Regional or Traditional Foods	Sri Lanka		35	20	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Roti, made with rice flour and coconut scrapings, cooked for 8-10 min #	55		Regional or Traditional Foods	Sri Lanka		35	19	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Roti, made with finger millet flour and coconut scrapings, cooked for 8-10 min #	55		Regional or Traditional Foods	Sri Lanka		35	19	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Roti, made with atta flour made with coconut scrapings, cooked for 8-10 min #	53		Regional or Traditional Foods	Sri Lanka		35	19	Widanagamage, R.D., et al., Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients. International Journal of Food Sciences and Nutrition, 2009. 60(Suppl 4): p.215-223.	Normal	2h	10	2009
Mosutlhane, de-husked sorghum grains boiled in water	66		Regional or Traditional Foods	Botswana		35	23	Mahgoub, S.O., et al., Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition, 2013. 26(4): p. 182-187.	Normal	2h	10	2013
Carob (Ceratonia siliqua) snack	40		Snack Foods and Confectionery	Greece		25	10	Papakonstantinou, E., et al., Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials. Nutrition, 2017. 42: p. 12-19.	Normal	2h	10	2017
Extruded snack made from buckwheat flour and 30% Jerusalem artichoke powder #	64		Snack Foods and Confectionery	Serbia		25	16	Radovanovic, A., et al., The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chemistry, 2015. 177: p. 81-88.	Normal	2h	10	2014
Extruded snack made from buckwheat flour and 60% Jerusalem artichoke powder #	57		Snack Foods and Confectionery	Serbia		25	14	Radovanovic, A., et al., The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chemistry, 2015. 177: p. 81-88.	Normal	2h	10	2014
Extruded snack made from buckwheat flour and 80% Jerusalem artichoke powder #	40		Snack Foods and Confectionery	Serbia		25	10	Radovanovic, A., et al., The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chemistry, 2015. 177: p. 81-88.	Normal	2h	10	2014
Extruded snack made from buckwheat flour	70		Snack Foods and Confectionery	Serbia		25	18	Radovanovic, A., et al., The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chemistry, 2015. 177: p. 81-88.	Normal	2h	10	2014
Barley vegetable soup, containing 40% barley and 60% pigmented vegetables #	36		Soups	Italy		20	7	Bacchetti, T., et al., Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease. Journal of Clinical Biochemistry and Nutrition, 2015. 57(1): p. 66-73.	Normal	2h	10	2012
Sucromalt, blend of sucrose and corn syrup	49		Sugars and Syrups	Canada		5	2	Grysman, A., et al., Effects of sucromalt on postprandial responses in human subjects. European Journal of Clinical Nutrition, 2008. 62(12): p. 1364-1371.	Normal	2h	20	2007
High fructose corn syrup (42% fructose)	81		Sugars and Syrups	Canada		5	4	Grysman, A., et al., Effects of sucromalt on postprandial responses in human subjects. European Journal of Clinical Nutrition, 2008. 62(12): p. 1364-1371.	Normal	2h	20	2007
Yellow yam (Dioscorea cayenensis-rotundata), Kponan variety, peeled, cut into 18 mm slices, boiled in water for 10 min #	53		Vegetables	Cote d-Ivorie		20	11	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Yellow yam (Dioscorea cayenensis-rotundata), Kponan variety, peeled, cut into 18 mm slices, cooked at 210oC for 20 min #	51		Vegetables	Cote d-Ivorie		20	10	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Yellow yam (Dioscorea cayenensis-rotundata), Assawa variety, peeled, cut into 18 mm slices, boiled in water for 10 min #	56		Vegetables	Cote d-Ivorie		20	11	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Yellow yam (Dioscorea cayenensis-rotundata), Assawa variety, peeled, cut into 18 mm slices, cooked at 210oC for 20 min #	54		Vegetables	Cote d-Ivorie		20	11	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Yellow yam (Dioscorea cayenensis-rotundata), Kangba variety, peeled, cut into 18 mm slices, boiled in water for 10 min #	66		Vegetables	Cote d-Ivorie		20	13	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Yellow yam (Dioscorea cayenensis-rotundata), Kangba variety, peeled, cut into 18 mm slices, cooked at 210oC for 20 min #	60		Vegetables	Cote d-Ivorie		20	12	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Yellow yam (Dioscorea cayenensis-rotundata), Yaobadou variety, peeled, cut into 18 mm slices, boiled in water for 10 min #	70		Vegetables	Cote d-Ivorie		20	14	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Yellow yam (Dioscorea cayenensis-rotundata), Yaobadou variety, peeled, cut into 18 mm slices, cooked at 210oC for 20 min #	67		Vegetables	Cote d-Ivorie		20	13	Kouassi, N.K., et al., Influence of the variety and cooking method on glycemic index of yam. Pakistan Journal of Nutrition, 2009. 8(7):, p.993-999.	Normal	2h	10	2009
Potato, Nishiyutaka variety, cut into 1.3 cm3 cubes and cooked in microwave for 90 sec #	64		Vegetables	Japan		20	13	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Potato, Ainoaka variety, cut into 1.3 cm3 cubes and cooked in microwave for 90 sec #	63		Vegetables	Japan		20	13	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Potato, Deijama variety, cut into 1.3 cm3 cubes and cooked in microwave for 90 sec #	54		Vegetables	Japan		20	11	Oku, T., et al., Consideration of the validity of glycemic index using blood glucose and insulin levels and breath hydrogen excretion in healthy subjects. International Journal of Diabetes Mellitus, 2010. 2(2): p. 88-94.	Normal	2h	12	2009
Plantain, unripe (full green, stage 2), boiled for 20 min in lightly salted water	45		Vegetables	UK		20	9	Oladele, E-O. and Williamson, G., Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers. European Journal of Nutrition, 2016. 55(1): p. 75-81.	Normal	2h	10	2014
Plantain crisps, unripe (full green, stage 2), boiled for 20 min in lightly salted water, cooled at room temperature for 10 min, cut into 2 mm thick slices and freeze-dried	55		Vegetables	UK		20	11	Oladele, E-O. and Williamson, G., Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers. European Journal of Nutrition, 2016. 55(1): p. 75-81.	Normal	2h	10	2014
Plantain, ripe (yellow, stage 6), raw, peeled	38		Vegetables	UK		20	8	Oladele, E-O. and Williamson, G., Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers. European Journal of Nutrition, 2016. 55(1): p. 75-81.	Normal	2h	10	2014
Potato, instant mashed	87		Vegetables	New Zealand		20	17	Williams, S., et al., Another approach to estimating the reliability of glycaemic index. British Journal of Nutrition, 2008. 100(2): p. 364-372.	Normal	2h	20	2007
Wholemeal bread (85 g), consumed with boiled egg (35 g) and skim milk #	55		Regional or Traditional Foods	Singapore		35	19	Shafaeizadeh, S., et al., Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans. Nutrients, 2018. 10: 188.	Normal	2h	14	2017
ZANHUO/ManaGI Egg Yolk Pastry	28	Hangzhou Yuzhong Health Technology Co., LTD.	Bakery Products	China		30	8	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2022
ZANHUO/ManaGI Matcha Crispbread	53	Hangzhou Yuzhong Health Technology Co., LTD	Crackers	China		15	8	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	14	2022
ZANHUO/ManaGI Oat Bread (Americano Flavor)	42	Hangzhou Yuzhong Health Technology Co., LTD	Crackers	China		15	6	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2022
ZANHUO/ManaGI Oat Bread (Original Flavor)	52	Hangzhou Yuzhong Health Technology Co., LTD	Crackers	China		15	8	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2022
SEIMEI ONE	37	Seimei (Beijing) Limited	Nutritional Support Products	China		30	11	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2023
Complex prebiotic protein powder	48	Inner Mongolia YanGuFang Whole Grain Industry Development Co., Ltd.	Nutritional Support Products	China		30	14	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2023
Oat biscuit	46	Inner Mongolia YanGuFang Whole Grain Industry Development Co., Ltd.	Crackers	China		20	9	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2023
Oat noodles	50	Inner Mongolia YanGuFang Whole Grain Industry Development Co., Ltd.	Pasta and Noodles	China		40	20	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2023
Oat milk	49	Inner Mongolia YanGuFang Whole Grain Industry Development Co., Ltd.	Beverages	China		25	12	Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, CNRIFFI (Bejing, China), unpublished observations.	Normal	2h	12	2023
Jarrah Platinum Honey	46	Forest Fresh	Sugars and Syrups	Australia	15	11	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10	2023
Aged Care Complete Nutritional Milk Powder	26	BTNature Pty Ltd	Beverages	Australia	40	20.4	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10	2023
Lactose Free Instant Full Cream Milk Powder	48	BTNature Pty Ltd	Beverages	Australia	35	13.7	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10	2023
Glucare Gold Ready-to-drink Nutrition	12	Nutricare Nutrition Joint Stock Company	Beverages	Vietnam	180 mL	18	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10	2023
Leanmax Mom Ready-to-mix Nutrition	32	Nutricare Nutrition Joint Stock Company	Beverages	Vietnam	40	21	7	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10	2023
Leanpro Glulevel Ready-to-mix Nutrition	26	Nutricare Nutrition Joint Stock Company	Beverages	Vietnam	40	15.4	4	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10
Leanpro Peptizer Ready-to-mix Nutrition	18	Nutricare Nutrition Joint Stock Company	Beverages	Vietnam	47	26.6	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10
BenoGold Ready-to-mix Nutrition	54	Nutricare Nutrition Joint Stock Company	Beverages	Vietnam	10	4.5	2	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10
Leanmax Rena Gold 1 Ready-to-mix Nutrition	42	Nutricare Nutrition Joint Stock Company	Beverages	Vietnam	40	12.2	5	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10
Leanmax Rena Gold 2 Ready-to-mix Nutrition	32	Nutricare Nutrition Joint Stock Company	Beverages	Vietnam	40	10.4	3	Sydney University's Glycemic Index Research Service (Sydney, Australia), 2023 unpublished observations.	Normal	2h	10

# = Glycemic index (GI) values and glycemic load (GL) values determined in studies with method deviations from ISO 26642:2010 or values showing wide variability.

Low GI foods and drinks have a GI value less than or equal to 55 and are characterised by a smaller rise and fall in blood glucose.

High GI foods and drinks have a GI value greater than or equal to 70 and are characterised by faster and higher peaks and troughs in blood glucose levels.

Medium GI foods and drinks have a GI value between 56 and 69.

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