| Glycemic Index | Glycemic Load |
90
|
33.9
|
The glycemic index (GI) of bakery products equals to 90, which classifies it as a high GI food. The glycemic load (GL) of bakery products is equal to 33.9, which classifies it as a high GL food.
| Nutrition Facts | |
| Calories (kcal) | 201 |
| Carbohydrates (g) | 37.7 |
| Proteins (g) | 7.7 |
| Fats (g) | 1.4 |
100 grams of bakery products contain 201 kcal (841 kJ), 7.7 grams of proteins, 37.7 grams of carbohydrates, and 1.4 grams of fats.
Bakery products made from wheat are a popular source of carbohydrates and can be an important part of the diet. Wheat breads, rolls, pastries and muffins are generally high in carbohydrates but low in fat content. They provide energy throughout the day and help to satisfy hunger cravings quickly. Wheat bakery products contain vitamins such as thiamin, riboflavin and folate which helps with general health maintenance. Whole grain wheat contains additional fibre which is beneficial for digestion. Eating baked goods made from whole grains also decreases risk factors associated with cardiovascular disease due to their higher nutrient content compared to refined white flour based foods. The downside of overconsumption lies primarily within its caloric count; too much carbohydrate intake can lead to weight gain if not accompanied by exercise or other physical activity that burns off calories consumed through food sources like bakery products containing wheat flour-based ingredients . Additionally, some consumers may experience digestive issues when consuming large amounts of bakeries items made from wheat at once due to gluten sensitivity or intolerance levels varying between individuals.