| Revised International Table of Glycemic Index(GI) and Glycemic Load (GL) - 2002 | ||||
| GI=Glycemic Index Vs Glucose - gr/s=grams/serve - GL=Glycemic Load per serve | ||||
| Pasta and Noodles | GI | gr/s | GL | |
| 1 | Capellini (Primo Foods Ltd., Toronto, Canada) | 45 | 180 | 20 |
| 2 | Corn pasta, gluten-free (Orgran Natural Foods, Carrum Downs, Vic, Australia) | 78±10 | 180 | 32 |
| 3 | Fettucine, egg | |||
| Fettucine, egg | 32±4 | 180 | 15 | |
| Fettucine, egg (Mother Earth Fine Foods, Rowville, Vic, Australia) | 47±6 | 180 | 22 | |
| mean of two studies | 40±8 | 180 | 18 | |
| 4 | Gluten-free pasta, maize starch, boiled 8 min (UK) | 54 | 180 | 22 |
| 5 | Gnocchi, NS (Latina, Pillsbury Australia Ltd., Mt. Waverley, Vic, Australia) | 68±9 | 180 | 33 |
| 6 | Instant noodles | |||
| Instant 'two-minute' noodles, Maggi ® (Nestlé, Sydney, NSW, Australia) | 46±5 | |||
| Instant 'two-minute' noodles, Maggi ® (Nestlé, Auckland, New Zealand) | 48±8 | |||
| Instant noodles (Mr Noodle, Vancouver, Canada) | 47 | |||
| mean of three studies | 47±1 | 180 | 19 | |
| 7 | Linguine | |||
| Thick, durum wheat, white, fresh (Sweden) | 43 | 180 | 21 | |
| Thick, fresh, durum wheat flour, 0.6% w/w monoglycerides, boiled 8 min (Sweden) | 48 | 180 | 23 | |
| mean of two studies | 46±3 | 180 | 22 | |
| Thin, durum wheat (Sweden) | 49 | 180 | 23 | |
| Thin, fresh, durum wheat flour, 0.6% w/w monoglycerides, boiled 3 min (Sweden) | 61 | 180 | 29 | |
| Thin, fresh, durum wheat with 39% w/w egg, (Sweden) | 45 | 180 | 18 | |
| Thin, fresh, with 0.6% w/w monoglycerides and 30% w/w egg, boiled 3 min (Sweden) | 53 | 180 | 22 | |
| mean of four studies | 52±3 | 180 | 23 | |
| 8 | Mung bean noodles | |||
| Lungkow beanthread noodles (National Cereals, Oils & Foodstuffs, Qingdao & Guangdong, China) | 26 | 180 | 12 | |
| Mung bean noodles (Longkou beanthread), dried, boiled (Yantai cereals, China) | 39±9 | 180 | 18 | |
| mean of two studies | 33±7 | |||
| 9 | Macaroni | |||
| Macaroni, plain, boiled 5 min (Lancia-Bravo Foods Ltd., Canada) | 45 | 180 | 22 | |
| Macaroni, plain, boiled (Turkey) | 48 | 180 | 23 | |
| mean of two studies | 47±2 | 180 | 23 | |
| Macaroni and Cheese, boxed (Kraft General Foods Canada Inc., Don Mills, Ontario) | 64 | 180 | 32 | |
| 10 | Ravioli, durum wheat flour, meat filled, boiled (Australia) | 39±1 | 180 | 15 |
| 11 | Rice noodles/pasta | |||
| Rice noodles, dried, boiled (Thai World, Bangkok, Thailand) | 61±6 | 180 | 23 | |
| Rice noodles, freshly made, boiled (Sydney, NSW, Australia) | 40±4 | 180 | 15 | |
| Rice pasta, brown, boiled 16 min (Rice Grower's Co-op., Leeton, NSW, Australia) | 92±8 | 180 | 35 | |
| Rice and maize pasta, gluten-free, Ris'O'Mais (Orgran Foods, Carrum Downs, Vic, Australia) | 76±6 | 180 | 37 | |
| Rice vermicelli, Kongmoon (National Cereals, Oils & Foodstuffs, China) | 58 | 180 | 22 | |
| Spaghetti | ||||
| 12 | Spaghetti, gluten-free, rice and split pea, canned in tomato sauce (Orgran Foods, Australia) | 68±9 | 220 | 19 |
| 13 | Spaghetti, protein enriched, boiled 7 min (Catelli Plus, Catelli Ltd., Montreal, Canada) | 27 | 180 | 14 |
| 14 | Spaghetti, white, boiled 5 min | |||
| Boiled 5 min (Lancia-Bravo Foods Ltd., Canada) | 32 | 180 | 15 | |
| Boiled 5 min (Canada) | 34 | 180 | 16 | |
| Boiled 5 min (Canada) | 40 | 180 | 19 | |
| Boiled 5 min (Middle East) | 44 | 180 | 21 | |
| mean of four studies | 38±3 | 180 | 18 | |
| 15 | Spaghetti, white or type NS, boiled 10-15 min | |||
| White, durum wheat, boiled 10 min in salty water (Barilla, Parma, Italy) 1 | 58 | 180 | 28 | |
| White, durum wheat flour, boiled 12 min (Starhushålls, Kungsörnen AB, Järna, Sweden) | 47 | 180 | 23 | |
| White, durum wheat flour, 0.6% w/w monoglycerides, boiled 12 min (Sweden) | 53 | 180 | 25 | |
| Boiled 15 min (Lancia-Bravo Foods Ltd., Canada) | 32 | 180 | 15 | |
| Boiled 15 min (Lancia-Bravo Foods Ltd., Canada) | 36 | 180 | 17 | |
| Boiled 15 min (Canada) | 41 | 180 | 20 | |
| White, boiled 15 min in salted water (Unico, Concord, Canada) | 44±3 | 180 | 21 | |
| mean of seven studies | 44±3 | 180 | 21 | |
| 16 | Spaghetti, white or type NS, boiled 20 min | |||
| White, durum wheat, boiled 20 min (Australia) | 58±7 | 180 | 26 | |
| Durum wheat, boiled 20 min (USA) | 64±15 | 180 | 27 | |
| mean of two studies | 61±3 | 180 | 27 | |
| 17 | Spaghetti, white, boiled | |||
| White (Denmark) | 33 | 180 | 16 | |
| White, durum wheat (Catelli Ltd, Montreal, Canada) | 34 | 180 | 16 | |
| White (Australia) | 38 | 180 | 17 | |
| White (Canada) | 42 | 180 | 20 | |
| White (Canada) | 48 | 180 | 23 | |
| White (Vetta, Greens Foods, Glendenning, NSW, Australia) | 49±7 | 180 | 22 | |
| White (Canada) | 50±8 | 180 | 24 | |
| mean of seven studies | 42±3 | 180 | 20 | |
| 17 | Spaghetti, white, durum wheat semolina (Panzani, Marseilles, France) | |||
| Boiled in 0.7% salted water for 11 min | 59±15 | 180 | 28 | |
| Boiled in 0.7% salted water for 16.5 min | 65±15 | 180 | 31 | |
| Boiled in 0.7% salted water for 22 min | 46±10 | 180 | 22 | |
| mean of three cooking times | 57±6 | 180 | 27 | |
| 18 | Spaghetti, wholemeal, boiled | |||
| Wholemeal (USA) | 32 | 180 | 14 | |
| Wholemeal (Canada) | 42±4 | 180 | 17 | |
| mean of two studies | 37±5 | 180 | 16 | |
| 19 | Spirali, durum wheat, white, boiled to al denté texture (Vetta, Australia) | 43±10 | 180 | 19 |
| 20 | Split pea and soya pasta shells, gluten-free (Orgran Foods, Australia) | 29±6 | 180 | 9 |
| 30 | Star Pastina, white, boiled 5 minutes (Lancia-Bravo Foods Ltd., Canada) | 38 | 180 | 18 |
| 31 | Tortellini, cheese (Stouffer, Nestlé, Don Mills, Canada) | 50 | 180 | 10 |
| 32 | Udon noodles, plain, reheated 5 min (Fantastic, Windsor Gardens, SA, Australia) 2 | 62±8 | 180 | 30 |
| 33 | Vermicelli, white, boiled (Australia) | 35±7 | 180 | 16 |
Footnotes:
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Bests of Low GI Foods: | ||
| Tortilla: A thin disk of unleavened bread made from masa or wheat flour and baked on a hot surface. | |||
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Food: Wheat
tortilla (Mexican) Mexico Glycemic Index Value: 30 Glycemic Index Range: 
Low
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Serve Size:
50 Carb per Serve (g): 20.7 Glycemic Load Value: 6.2 |
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