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Food Name Wheat and rye bread (75% wheat flour + 10% rye flour + 15% wheat bran)
Food Manufacturer
 
GI (vs Glucose) 40
 
Standard Serve Size (g) 30
Carbohydrate per Serve (g) 14
Glycemic Load (GL) 6
 
Country Turkey
Product Category Breads
 
Year of Test 1999
SEM
Time Period of Test 2h
Number of Subjects in Test 10
Type of Subjects in Test Normal
Reference / Source of Data Nehir El S. Determination of glycemic index for some breads. Food Chem 1999; 67: 67-9.