Glycemic Index Chart

The glycemic index (GI) is a measure of the effect carbohydrates have on blood glucose levels.  Understanding the GI values of specific foods can help reduce harmful spikes in blood sugar, as sugars and carbohydrates are broken down and your metabolism releases insulin to aid in digestion.  Limiting your intake of high GI foods is a first-step towards controlling your cravings, increasing energy, and weight loss.


The GI is entirely based on the quality of carbohydrates and sugars you are intaking, not the quantity (although if you want to include portion control as well you can look at Glycemic Load (GL) of foods, looking for levels < 20).  By its very definition, foods with minimal to no carbohydrates will have no measurable GI value — so in general carb-free foods such as most meats, seafood, poultry, and vegetables have no GI value.

Foods with a low GI (scores of 0-54) help you feel less hungry, provide you with a feeling of having more energy, and may lead to weight loss and provide a reduced risk of diabetes and improved heart health.  While looking through these GI scores, please be aware by itself this does NOT constitute a diet — there are some fruits with higher GI scores than some less-healthy processed food snacks.  The food list by itself is not a diet plan, its simply a measure on the effect of how your body breaks down the carbohydrates and that food’s impact on your insulin.  To learn more, see our blood sugar chart.

Foods with a high GI score are associated with a fast, sharp spike in insulin.  This often leads to intense cravings shortly after you’ve just eaten – for me a good example is after eating a toasted bagel…  I want another one immediately.  I don’t feel full, I want more…  That’s from foods with a high GI.

Glycemic Index Food List

High GI Foods = GI of 70+ (Try to avoid these)
Medium GI = GI of 55-69 (use caution)
Low GI = GI of 0-54 (these are your target zone, but remember this doesn’t mean these are necessarily “good for you foods”, they’re just a representation of their GI score.


Food Type by CategoryGlycemic Index (GI)Serving SizeGlycemic Load (GL)
Breads and Baked Products
Bagel, plain727025
Baguette / French Bread953015
Pita Bread, white, plain57
Waffles (Aunt Jemima)763510
Banana cake478018
Hamburger bun (1)61309
White bread70
Whole wheat bread62
9 Grain Muffin431 oz.
Black rye bread761 1/2 oz.
Bread roll, whole wheat701 1/2 oz.
Corn tortilla521 oz.
Croissant, plain431 oz.
English Muffin771 oz.
Kaiser roll, white731 oz.
White Bread, Wonderbread801 oz.
White Bread, Low GI Wonderbread541 oz.
Drinks and Beverages
Coke5812 oz.15
Orange Soda6812 oz.23
Apple Juice, no sugar added408 oz.12
Cranberry Juice6824
Orange Juice5013
Tomato Juice384
Beer6625 oz. (2 cans)
Carrot juice438 oz.
Chocolate Daydream shake, RevivalSoy258 oz.
Gatorade788 oz.
Lemonade544 oz.
Mango Smoothie324 oz.
Prune juice434 oz.
Coffee, black08 oz.
Breakfast Cereals
All Bran424
CoCo Pops7720
Cornflakes8121
Cream of Wheat6617
Grapenuts7115
Oatmeal5813
Raisin Bran6112
Cheerios74
Frosted Mini Wheats58
Fruit Loops69
Pancakes (from pre-mix)67
Special K614
Grains & Rice
White Rice6423
Brown Rice5518
Whole Wheat Kernels41
Quick cooking White Basmati6023
Couscous6523
Sweetcorn5317
Peraled barley2511
Instant Rice, white, boiled87
Instant Rice, whole wheat, Uncle Bens48
Fruit
Apple386
Banana5113
Dates10342
Cherries22
Grapefruit253
Grapes468
Orange425
Peach425
Pear384
Pineapple66
Plum69
Raisins6428
Watermelon7210 oz.4
Strawberries4017 oz.
Vegetables
Asparagus03 oz.
Green beans01 3/4 oz.
Broccoli0
Carrots473
Cauliflower0
Celery0
Cucumber0
Lettuce, iceberg0
Mashed potato, with milk85
Okra0
Parsnips52
Peppers0
Potato, baked, skinned85
Potato, instant, Idohoan brand88
Spinach0
Yam / Sweet Potato51
Sweetcorn48
Pasta & Noodles
Fettucini4018
Lasagna47
Ravioli, meat filled39
Macaroni4723
Spaghetti, white, 5 min boiled al dente3818
Spaghetti, white, 20 min boiled6127
Corn Pasta, gluten free78
Macaroni and cheese, Kraft64
Meats & Chicken & Seafood
Bacon, grilled0
Hamburger, no bun0
Chicken, no breading0
Fish (no breading, most types)0
Eggs0
Shellfish, Lobster, most types0
Pork0
Steak (beef, most types)0
Snack Foods
Corn chips, plain, salted6317
Fruit Roll Ups9924
Microwave Popcorn728
French Fries75
Doritos72
Granola Bar, chewy61
Potato chips, average5311
Peanuts14
Powerbar, chocolate53
Slimfast Meal bar70
Graham crackers7414
Vanilla wafers7714
Rice cakes7817
Rye crisps6411
Nuts & Seeds
Almonds, raw01/2 oz.
Cashew nuts, raw221/2 oz.
Coconut, fresh0
Macadamia nuts, raw0
Peanuts, raw23
Pecans0
Pistachios0
Sesame Seeds0
Walnuts0
Spreads & Oils
Butter0
Cashew Spread0
Honey, general52
Nutella33
Sugar, white681/2 oz.
Sugar, brown61
Strawberry jam513/4 oz.
Meals Prepared
Chicken Nuggets, from frozen464 oz.
Fish fingers382 1/2 oz.
Lean Cuisine Honey soy Beef475 oz.
Beef Stroganoff, NutriSystem419 oz.
Hearty Beef Stew, NutriSystem268 oz.
Lasagna, Nutrisystem268 oz.
Pot Roast3110 oz.
Cheese Pizza455 oz.
Shepherds pie6610 1/2 oz.
Stirfried vegetables w/chicken and white rice7310 1/2 oz.
Sushi, salmon482 1/2 oz.
Taco shells, cornmeal based681 oz.
Dairy / Milk
Milk, reduced fat308 oz.
Skim Milk328 oz.
Vitasoy Soy Milk248 oz.
Rice Milk79
Yogurt, lowfat35
Yoploait Lite Blueberry Yogurt25
Ice cream, regular61

13 Replies to “Glycemic Index Chart”

  1. Doria Johnson

    The list of foods you have tested forGI is amazing but i am surprised that GI an be so low in foods that I, as a health coach would not recommend to my clients as they are so high in other ingredients that, for health or nutritional, purposes I would not recommend to my clients to put anywhere near their body. All soft drinks for instance and cakes and etc. So many people where I live are on benefits and feed themselves on cheap bread and soft drinks, fries and other undesirable foods that make them obese and whilst a lot of this food in low in GI it is still causing them to get diabetes from obesity. It would be good to include in this list a column for high bad fats in a food item or amount of sugar that creates this huge problem in foods people love and are cheap to buy. GI index is a good guide but does not answer the lack of good nutritional in foods that create major problems creating obesity and ill health amongst the majority of people I see.

    • Ruth R Fitzpatrick

      You could make a spreadsheet with this information plus the fat content in another column. Highlight the bad foods in red, the moderate foods in yellow, and the good foods in green. Tell your clients to eat something like 90% of their foods from the green, 10% from the yellow, and only have foods from the red as a treat like once a week. I am also on benefits and I stay away from big name grocery stores, even Walmart, for my produce. I shop at farmers markets, that take the benefits, and at ethnic stores (Mexican, Asian, Middle Eastern) because they have much better prices. The food isn’t as pretty as the big name stores, but it tastes the same or better.

  2. Sharlene

    I have eaten wheat free for over a year and have been cooking/baking with almond flour, coconut flour and flaxseeds and flaxseed meal. I want to compute the GL of these products I bake but can find no glycemic index for any of these products. As a matter of fact, I can find no referendce to whole wheat or any other kind of wheat flour and do not understand why. If you know of any place I can find glycemic index numbers for almond flour or almond meal, flaxseeds and other products that are not wheat, please advise – with all the attention on these products, I do not understand the void – can you help me?
    Thanks

    • TH

      The University of Sydney has an excellent website full of glycemic index info. http://www.glycemicindex.com

      15. What about flour? If I make my own bread (or dumplings, pancakes, muffins etc) which flours, if any, are low GI? What about sprouted grain breads?

      To date there are no GI ratings for refined flour whether it’s made from wheat, soy or other grains. This is because the GI rating of a food must be tested physiologically that is in real people. So far we haven’t had volunteers willing to tuck into 50 gram portions of flour! What we do know, however, is that bakery products such as scones, cakes, biscuits, donuts and pastries made from highly refined flour whether it’s white or wholemeal are quickly digested and absorbed.

      What should you do with your own baking? Try to increase the soluble fibre content by partially substituting flour with oat bran, rice bran or rolled oats and increase the bulkiness of the product with dried fruit, nuts, muesli, All-Bran or unprocessed bran. Don’t think of it as a challenge. It’s an opportunity for some creative cooking.

      Bread made from sprouted grains might well have a lower blood-glucose raising ability than bread made from normal flour. When grains begin to sprout, carbohydrates stored in the grain are used as the fuel source for the new shoot. Chances are that the more readily available carbs stored in the wheat grain will be used up first, thereby reducing the amount of carbs in the final product. Furthermore, if the whole kernel form of the wheat grain is retained in the finished product, it will have the desired effect of lowering the blood glucose level.

  3. Captain Obvious

    So to those of you who want the list sorted or changed in some way (i.e. serving sizes), simply copy and paste the chart into your spreadsheet program of choice and presto! you can edit it yourself…

    • Diana Shapiro

      I don’t know the answer, but I imagine that juicing increases the concentration of sugars because there is a lot more than 1 carrot in a glass of carrot juice and you are removing the fiber.

  4. John-Eric

    Why is it that apprently the longer you cook some foods i.e pastas the higher the GI?. I’ve heard that pasta & potatoescooked one day & then reheated the next day have a much lower carbohydrate index; is this true?

    • Judy

      The more well-done the pasta is, the faster it goes into your bloodstream. Al Dente takes longer, therefore blood sugar does not spike.

    • Stacie

      The longer the starch cooks the more it gets broken down and therefore, is more readily digested. And yes, it’s true. Serving the pasta or potato cold has an even better gylcemic effect than reheating.

  5. Dan

    Thank you for this list.

    My doctor informed me of your site.

    1) do you have a spreadsheet format of this GI and GL List ?

    2) would you be able to add GI and GL for food we submit to you?

    Thank you

  6. Gabriele

    I like that you included "packaged" food items to your list, especially the cereals, however it would be easier for the reader if they didn't have to do the math as some cereals are listed at 1 cup, 1/2 cup, 3/4 cup, etc. Why not use 1/2 cup across the board? Also, it would be nice if the lists had been sorted, either A-Z or lowest to highest on the GI scale. 
    Gabriele

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