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Food Name Coarse barley kernel bread, 80% scalded intact kernels (20% white wheat flour)
Food Manufacturer
 
GI (vs Glucose) 34
 
Standard Serve Size (g) 30
Carbohydrate per Serve (g) 20
Glycemic Load (GL) 7
 
Country
Product Category Breads
 
Year of Test 1992
SEM
Time Period of Test 1.5h
Number of Subjects in Test 10
Type of Subjects in Test Normal
Reference / Source of Data Liljeberg H, Granfeldt Y, Björk I. Metabolic responses to starch in bread containing intact kernels versus milled flour. Euro J Clin Nutr 1992; 46: 561-75.