Table 2. Glycemic Index (GI), Glycemic Load (GL) Values, and Classification for Major Sources of Carbohydrate in the Iranian Diet.

Food	N	GIa, Mean ± SE	GI Classification	Serving Size (g)	Available Carbohydrateb (g/serving)	GL (per serving)
Bread
Lavash	12	72 ± 7	High GI	30	18	13
Taftoon	12	79 ± 9	High GI	30	17.67	14
Barbari	12	99 ± 8	High GI	30	17.19	17
Sangakc	12	82 ± 6	High GI	30	16	13
Rye	11d	84 ± 7	High GI	30	13	11
Barley	11d	66 ± 6	Moderate GI	30	14.16	9
Rice
White rice (Tarom)	11e	71 ± 10	High GI	30	24	17
Brown rice (Tarom)	12	65 ± 6	Moderate GI	30	22	14
Lentils:White rice, 1:2	11e	79 ± 7	High GI	30	19.5	15.4
Lentils:Brown rice,1:2	11d	55 ± 4	Low GI	30	18	10

^aThe cut-off GI values are as follows: low, 55; medium 56 - 69; high; 70 (8).

^bAvailable carbohydrate was calculated as the sum of starch and sugars (21).

^cSangak bread with wheat flour of 88% extraction rate

^dThere was one outlier data, which was removed.

^eOne participant did not attend.