Glycaemic Index (GI) Tables
The Glycaemic Index (GI) is the most well known method of classifying foods. GI measures the reaction of the blood glucose levels to consuming a carb-containing food when compared with glucose, which has a GI of 100. There is a GI ranking for all foods but we mostly refer to it when discussing carbohydrate foods.
Foods that are classified as low GI have a GI of below 55, and cause glucose levels in the blood to rise slowly and over a long time period, compared with high GI foods of over 70, which lead to a rapid but short lived rise in blood glucose. A low GI food provides a more sustained release of glucose into the blood, so will keep you feeling fuller for longer compared with a high GI food that will satisfy hunger only for a short time period.
The following is a list of more commonly consumed foods categories into food groups and as low, medium and high GI. This list is by no means definitive and we have just added the more commonly consumed foods. However, if you'd like to see another food's GI value added to this list, please contact us.
Note that there are often different types and brands of a particular food and the GI value may vary from brand to brand; what we have listed is an estimated average of the products.
Low GI Foods (0-55)
Medium Glycaemic Index foods (56 to 69)
High Glycaemic Index foods (70 or more)