Classification GI range Examples
Low GI 55 or less most fruits and vegetables, legumes/pulses, whole grains, nuts, fructose
Medium GI 56–69 whole wheat products, basmati rice, sweet potato, sucrose, baked potatoes
High GI 70 and above white bread, most white rices, corn flakes, extruded breakfast cereals, glucose, maltose

Soups

Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo. Nemo enim ipsam voluptatem quia voluptas sit aspernatur aut odit aut fugit, sed quia consequuntur magni dolores eos qui ratione voluptatem sequi nesciunt. Neque porro quisquam est, qui dolorem ipsum quia dolor sit amet, consectetur, adipisci velit, sed quia non numquam eius modi tempora incidunt ut labore et dolore magnam aliquam quaerat voluptatem. Ut enim ad minima veniam, quis nostrum exercitationem ullam corporis suscipit laboriosam, nisi ut aliquid ex ea commodi consequatur? Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem eum fugiat quo voluptas nulla pariatur?

Glycemic Index Search

Use the above search utility to search for foods either by name or by GI value.

8 results found.

International table of glycemic index (GI) and glycemic load (GL) values: 20021

Description G.I.
(Glucose = 100)2
G.I.
(Bread = 100)2
Subjects
(Type and Number)
Reference Food and Time Period Serving Size
grams
Available Carbohydrate Content
grams / serving
Glycemic Load3
(per serving)
Soups »
Black bean
Wil-Pack Foods | San Pedro,California | USA
64 92 ± 9 Type 1 and 2 Diabetic » 6 Bread » 3 hours 250 mL 27 17
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Soups »
Green pea, canned
Campbell Soup Co Ltd | Toronto | Canada
66 94 ± 7 Type 1 and 2 Diabetic » 10 Bread » 3 hours 250 mL 41 27
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Soups »
Lentil, canned
Unico | Concord | Canada
44 63 ± 6 Type 1 and 2 Diabetic » 9 Bread » 3 hours 250 mL 21 9
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Soups »
Minestrone, Traditional, Country Ladle4
Campbell's Soups | Homebush | Australia
39 ± 3 56 Healthy » 10 Glucose » 2 hours 250 mL 18 7
Unpublished Observations5
Soups »
Noodle soup (traditional Turkish soup with stock and noodles)
Turkey
1 1 Healthy » 31
Type 2 Diabetic » 52
Glucose » 2 hours 250 mL 9 0
Donduran S, Hamulu F, Çetinkalp S, Çolak B, Horozoglu N, Tüzün M.
Glycaemic index of different kinds of carbohydrates in type 2 diabetes.
Eating Weight Disord 1999; 4:203−6.
Soups »
Split pea
Wil-Pack Foods | San Pedro,California | USA
60 86 ± 12 Type 1 and 2 Diabetic » 5 Bread » 3 hours 250 mL 27 16
Wolever TMS, Katzman−Relle L, Jenkins AL, et al.
Glycaemic index of 102 complex carbohydrate foods in patients with diabetes.
Nutr Res 1994; 14:651−69.
Soups »
Tarhana soup (traditional Turkish soup with wheat flour, yogurt, tomato and peppers)
Turkey
20 29 Healthy » 31
Type 2 Diabetic » 52
Glucose » 2 hours
Donduran S, Hamulu F, Çetinkalp S, Çolak B, Horozoglu N, Tüzün M.
Glycaemic index of different kinds of carbohydrates in type 2 diabetes.
Eating Weight Disord 1999; 4:203−6.
Soups »
Tomato soup
Canada
38 ± 9 54 Healthy » 5 Glucose » 2 hours 250 mL 17 6
Jenkins DJA, Wolever TMS, Taylor RH, et al.
Glycemic index of foods: a physiological basis for carbohydrate exchange.
Am J Clin Nutr 1981; 34:362−6.
  1. NS (Non Specific), not specified; type 1 and type 2, subjects with type 1 and type 2 diabetes; AUC (Area Under the Curve). Serving sizes in grams unless specified otherwise.
  2. x ± SEM (Standard Error of Mean). Two GI vlaues are shown for each food−one in which glucose sugar was used as the reference food and one in which white bread was used as the reference food.
  3. Estimated by multiplying the food’s listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by 100.
  4. Portions of the test food and the reference food contained 25 g carbohydrate.
  5. Human Nutrition Unit (Sydney University, Australia), unpublished observations, 1995–2002.
Website powered by Vantage CMS