Glycemic Index Chart: GI Ratings for Hundreds of Foods

Wondering where your favorite foods fall on the Glycemic Index chart? The convenient listing here can help you keep your blood-sugar levels under control.

glycemic index chart

Where do apples and oranges land on the Glycemic Index chart? How about kiwis, strawberries, and blueberries? The answers are below.

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The Glycemic Index (GI) chart shows how much and how quickly a carbohydrate-containing food raises your blood-sugar levels. The lower a food is on the GI, the lower the effect on your blood sugar.

The standardized Glycemic Index ranges from 0 to 100. Zero-glycemic foods—those without carbohydrates—include items like meats, fish, and oils. Pure sugar has a glycemic index of 100. Low-glycemic foods have a glycemic load of 55 or lower and include most fruits and vegetables, beans, dairy, and some grains. Foods such as bananas, raisins, and sweet potatoes are considered to be medium-glycemic foods and are ranked between 56 and 69. High-glycemic foods are ranked at 70 and above and include table sugar, ice cream, and other heavily processed foods that are high in calories and fat.

Glycemic Index Charts: Low, Medium, and High

The glycemic index charts below lists common foods followed by their serving size and glycemic index number, according to the GI Database compiled by the University of Sydney and cited by the USDA. They are grouped according to range and food type. (See also our companion post by clicking here.)

Low Glycemic Index Foods | Medium Glycemic Index Foods | High Glycemic Index Foods


Apples (120g) 40
Apple juice (250g) 39
Apricots, dried (60g) 32
Bananas (120g) 47
Fruit cocktail (120g) 55
Grapefruit (120g) 25
Grapes (120g) 43
Mangoes (120g) 51
Oranges, raw (120g) 48
Peaches, canned in light syrup (120g) 52
Pineapple (120g) 51
Plums (120g) 53
Strawberries (120g) 40
Carrot juice (250g) 43
Carrots, raw (80g) 35
Corn, sweet (80g) 55
Lima beans, baby, frozen (150g) 32
Parsnips, peeled boiled (80g) 52
Potato, white, boiled (150g) 54
Tomato soup (250 g) 38
Grains, Breads & Cereals
Barley (150g) 22
Basmati rice (150g) 52
Bran cereal (30g) 43
Brown rice, steamed (50g) 50
Bulgur wheat, whole, cooked (150g) 46
Chickpeas (150g) 36
Instant noodles (180g) 52
Instant oatmeal (25 g) 50
Mixed grain bread (30g) 52
Oat bran bread (30g) 44
Rye kernel bread (30 g) 41
Rye flour bread, 50%  rye flour, 50% wheat flour (30g) 50
Water crackers, whole grain, sesame seeds (25g) 53
White rice, boiled (150g) 47
Dairy and Dairy Alternatives
Skim milk (250g) 32
Soy milk (250g) 43
Nuts and Legumes
Black beans (150g) 30
Butter beans (150g) 36
Cashews (50g) 25
Kidney beans (150g) 29
Kidney beans, canned (150g) 52
Lentils, canned (150g) 42
Split peas, yellow, boiled (150g) 25
Snacks & Sweets
Blueberry muffin (60g) 50
Cake, pound (50g) 38
Corn chips (50g) 42
Hummus (30g) 6
Ice cream, full-fat, French vanilla (50g) 38
Ice cream, low-fat, vanilla, “light” (50g) 46
Oatmeal cookies (25g) 54
Snickers (60g) 43
Sponge cake (63g) 46
Strawberry jam (30g) 51
Sushi (100g) 55


MEDIUM GLYCEMIC INDEX (between 56 and 69)
Apricots, canned with light syrup (120g) 64
Cantaloupe (120g) 65
Cherries 63
Figs, dried 61
Dates (60g) 62
Kiwifruit (120g) 58
Peaches, fresh (120g) 56
Raisins (60g) 64
Nuts and Legumes
Black bean soup (250g)
Split pea soup (250g) 60
Beetroot 64
Pumpkin (80g) 66
Sweet potato, boiled, (150g) 61

Grains, Breads & Cereals

All-Bran (30 g) 60
Bagel, white (70 g) 69
Bran Buds cereal (30g) 58
Bran Chex cereal (30g) 58
Gnocchi (180g)   68
Couscous (150g) 65
Hamburger bun (30g) 61
Life cereal (30g) 66
Linguine, fresh, boiled (180g) 61
Macaroni and cheese, boxed (180g) 64
Muesli bars, with dried apricot (30g) 61
Oat kernel bread (30g) 65
Pumpernickel bread (30g) 56
Pancakes, homemade (80g) 66
Pita bread, white (30g) 57
Rye crisp-bread (25g) 63
Shredded Wheat cereal (30g) 67
Special K cereal (30g) 69
Taco shells (20g) 68
Wild rice (150g) 57
Snacks & Sweets
Bran muffin (57g) 60
Cake, angel food (50g) 67
Croissant (57g) 67
Honey, pure (25g) 58
Nutri-Grain bar (30g) 66
Pastry (57g) 59
Shortbread cookies 64
Stoned Wheat Thins (25g) 67
Sugar, table (25g) 65


HIGH GLYCEMIC INDEX (70 and higher)
Watermelon (120g) 80
Rutabaga (15 g) 72
Potato, instant, mashed, (150g) 88
Potato, mashed (150g) 83
Potato, microwaved (150g) 93
Grains, Breads & Cereals
Barley flour bread, 50% wheat flour, 50% course barley flour (30g) 74
Bread stuffing (30g) 74
Cheerios (30g) 74
Corn Flakes (30g) 79
French baguette (30g) 95
French bread, fermented with leaven (30g) 80
Gluten-free bread, multigrain (30g) 79
Golden Grahams cereal (30g) 71
Grape Nuts cereal (30g) 75
Kaiser roll (30g) 73
Muesli (30g) 86
Rice cakes, white (25g) 82
Rice Chex (30g) 89
Rice Krispies (30g) 82
Rice, instant, cooked 6 min. (150g) 87
Tapioca, boiled with milk (250g) 81
Total cereal (250g) 76
Waffles (35g) 76
White bread (30g) 70
Dairy and Dairy Alternatives
Tofu, frozen dessert, non-dairy (50g) 115
Nuts and Legumes
Broad beans (80g) 79
Snacks & Sweets
Corn syrup, dark (30g) 90
Doughnuts, cake (47g) 76
French fries (150g) 75
Gatorade (250g) 78
Glucose (10g) 96
Graham crackers (25g) 74
Jelly beans (30g) 80
Life Savers, peppermint (30g) 70
Maltose (50g) 105
Pizza, cheese (100g) 80
Pretzels (30g) 83
Vanilla wafers (25g) 77



As we’ve already discussed, the glycemic index (GI) is a numerical system that measures how much of a rise in circulating blood sugar a carbohydrate triggers—the higher the number, the greater the blood sugar response.

The glycemic load (GL) is a relatively newer and better way to assess the impact of carbohydrate consumption on your blood sugar. The glycemic load gives a fuller picture than does glycemic index alone; it takes into account how much carbohydrate is in a serving of a particular food. You need to know both GI and GL to understand a food’s effect on blood sugar.

Take watermelon as an example. If you use the glycemic index to try and decide what’s best to eat, you might avoid watermelon because it has a high glycemic index of 80. (A glycemic index of 70 or more is high, 55 or less is low.) But there aren’t a lot of carbohydrates in a serving of watermelon (it’s mostly water), so the glycemic load is relatively low, at 5. (A glycemic load of 20 or more is high, 10 or less is low.)

Another example is beans. Lentils or pinto beans have a glycemic load that is approximately three times lower than instant mashed potatoes, for example, and therefore will not cause large spikes in blood-sugar levels.

Stabilizing your blood sugar is accomplished by lowering the overall glycemic load of your diet. Actually studying the glycemic loads of various foods is an interesting exercise, but it isn’t necessary as long as you eat regularly, choose the right carbs, and avoid white flour and sugars.


Fran C. Grossman, RD, MS, CDE, CDN, Nutrition at the Ichan School of Medicine at Mount Sinai, answers a common question about low glycemic index foods.

Q : A friend has managed to control her diabetes by following a “GI diet.” Can you shed light on what she means, since I don’t think she is referring to the “Meals Ready to Eat” used by the military!

A: Your friend is definitely not referring to MREs! It sounds as if the diet she’s following is based on what’s called the “Glycemic Index,” or GI, which is a measure of a food’s ability to raise blood sugar levels compared with a reference food (either glucose or white bread). High GI foods—which are assigned a value of 70 and above—cause blood sugar to spike, which may contribute to poor eating behaviors. Low GI foods (with a value below 55) cause blood sugar to rise more slowly, which helps regulate the appetite.

Studies suggest that following the GI diet may help diabetics better manage their blood sugar, and there also is evidence the diet may help people maintain a healthy weight. This is likely because the diet prioritizes unrefined grains, which are low in calories, and fiber-rich—because fiber takes longer to digest, the GI diet may help you feel fuller for longer, meaning you’ll be less likely to snack between meals. However, the diet can be tricky to manage, since a food’s GI can change depending on how it is cooked or processed, and if it is eaten with other foods.

Ed. note: You can find out more about the GI at this National Institutes of Health page and at this Science Daily page.

Originally published in 2016, this post is regularly updated.

As a service to our readers, University Health News offers a vast archive of free digital content. Please note the date published or last update on all articles. No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.

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Chandra Johnson-Greene

Chandra has been the Audience Development Editor at Belvoir Media Group since 2016. Prior to joining the company, Chandra held various writing, editing, PR and social media roles at HooplaHa-Only … Read More

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  • Simply wish to say your article is as surprising. The clearness in your post is simply cool and i can assume you are an expert on this subject.
    Fine with your permission allow me to grab your feed to keep up to date with forthcoming post.
    Thanks a million and please carry on the gratifying work.

  • Hi Chuck, we weren’t able to include all foods in this chart, however, prunes would be categorized as having a low glycemic index with a rating of 29. Thank you for reading!

  • Why have you not included glycemic load for perspective here? You know that watermelon is high in GL but low GL. Why have you not included GL?!

  • Hi William, thank you for reading! I’ve included a new section about glycemic load and we’ll have additional articles about GL posted on UHN in the near future. Thanks again!

  • I would suggest GI and GL on the same line for comparison. Also, what about the question re GI of glucose, which is supposed to be the standard at 100?

  • The table would be helpful for users if it could be ordered on-demand. Example – create one large table with columns (GI-Group, Food-Group, Food-Name, GI-num) then clicking on column heading and that orders food by that column (low to high or high to low) then its easier to use table for meal planning (food to be used in meal) or meal checking (food used in meal). Otherwise the table is just complicated and unnecessary list which is hardly used in real life.

  • Thank you for making this valuable resource available. Would I be right to assume the serving sizes used in your trials were based on what is published in a USDA nutrition guide? For example, the info for a generic apple corresponds to a 100mg serving. A proper understanding of the GI enables a straightforward calculation of the GL, which is beyond valuable to me as a type one diabetic.

  • All three GI charts have now been updated with serving sizes and correct numbers using the GI Database compiled by the University of Sydney. Thank you!

    • Hi Stephen, thank you for your comment! One of the factors that affect a food’s glycemic index is the amount of fat it contains. The more fat a food contains, the longer it takes for your body to convert it into sugar. Therefore, ice cream with a lower fat content may have a lower GI number that one with a higher fat content. Also, the more sugar a food contains, the higher its GI. Low-fat ice cream tends to contain more sugar than other varieties because the extra sugar compensates for the lack of flavor that fat normally provides.

  • Peaches are also listed in low and medium. You have peaches canned in syrup as low GI and a general peaches, but a fresh peach as medium…? I don’t know if I fully trust this with all the errors noted and what I picked up after a quick browse.

  • Poorly set out,
    Assumptions have been made for ‘serving sizes’ size of serving will alter the items index number, a common denominator should be chosen, such as 100 g so that a consumer can compare at a glance

  • This is second chart that I have checked. No GI posted for “peas”!! Do you know what that is or where I might find the answer?? Thank you.

  • Misleading. I’m not sure what these figures represent — glycaemic load, perhaps — but they are _not_ glycaemic indices. The index, by its nature, does not depend on the portion and quoting a wide range of portion sizes while claiming to give glycaemic indices is going to lead to confusion.

    I’m also not sure what University Health News is but I am assuming it’s nothing to do with any university. It certainly shouldn’t be.

    You could probably put this right by dividing all the numbers you give by the masses of the corresponding portion size and mulitplying by whatever constant you derive from looking up the index for one of the foods listed.


  • Extreme generalizing of prepared foods. For example: How many different ingredients and what type are in the blueberry muffins dipshi*s

  • What kind of soy milk?? Plain or the kind with sugar and or vanilla added? Whats in the homemade pancakes??? My mothers ingredients or yours??? Or a million other versions???
    If your a diabetic and you follow this chart with blind belief you are stupid.

  • I follow W30, now I’m fully Type 2 and eat this way to handle gut and inflammation issues. How do I get help to stay on W30 and deal with Type 2? I am an active Cardiac Rehab Phase 3 exerciser and walk so exercise is not my issue. My carbs are limited and I do not eat grains, legumes, sugar, alcohol, or dairy while on program but have very limited intro for legumes, grains and dairy since they kill my gut and cause inflammation issues.

  • I hope everyone who thought this is a great chart looked for other charts too afterwards or asked their doctor for advice. This chart has so many errors. Pound cake is 50 on the GI?!?! So, low GI. Such a lie. That is only one example. If anyone follows this chart for their diet daily and has a medical condition with a blood sugar problem, ot will make their health SO MUCH WORSE. I can hardly believe the irresponsible carelessness of whoever published this.

  • This chart is completely meaningless. 🙁 There is no way to even compare one thing to another. You have to get this down to measurements that are consistent throughout, just like Weight Watchers.
    Get it down to one cup for every item here. 150 grams of one thing compared to 200 grams of something else requires larger math, and is not worth the time. Just get it down to one cup measurement for everything, so we can really make comparisons. I really should not have to teach you this, it is a science basic.

  • And I might add one is going to get out a scale, weigh 200 grams of 120 grams of something else, put them aside, then try to do the math to figure out which one has a higher glycemic index load. This country does not graduate math geniuses in ratio and proportion like that.
    For instance, if I tell you a 1/2 cup peanuts has x amount of glycemic rise, and a half gallon of milk has a Y amount of glycemic rise, are you really going to have any idea which one is lower on the glycemic rise? That is what you are asking people to do here. Yes it can be figured out with a 15 step process.

  • I believe other website proprietors should take
    this website as an example, very clean and good user genial layout.

  • Thank you for this list! People who do not understand the glycemic index and the glycemic load can be very negative about the generalized information you have given. They are trying to think this out too much instead of taking this as a guide. Thank you for your hard work on this .

  • I cannot find anywhere (is it blocked by the industry?) GL index or GL Load values for individual coffee creamers. There is an evidence of huge effect of these on glucose levels, meanwhile nobody (including a big group of nutritionists) cannot quote a single GL index for any of the coffee creamers (sugar -free, fat-free, artifiicial vs natural) vs milk comparisons. We know that fat-free milk has GL index of 33-40 , but how about GL index and load for the creamers? Can anybody post some reliable number for these?

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