Glycemic Index of Sourdough Bread
Glycemic Index (GI):
Sourdough bread generally has a glycemic index (GI) of around 53, which is considered low to medium. This lower GI compared to other types of bread is due to the fermentation process, which may slow the digestion and absorption of carbohydrates, making it a better option for blood sugar management.
Glycemic Load of Sourdough Bread
The glycemic load (GL) of sourdough bread can vary depending on the serving size, but a typical slice (about 30 grams) has a GL of approximately 6 to 8, which is considered moderate.
Nutritional Profile of Sourdough Bread (Per 100 Grams)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 7.0 g |
| Total Fat | 1.0 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 50.0 g |
| Fiber | 2.0 g |
| Sugar | 1.5 g |
| Calcium | 60 mg |
| Iron | 3.5 mg |
| Potassium | 150 mg |
Conclusion
Sourdough bread offers a lower glycemic index compared to other types of bread, making it a more suitable option for people managing their blood sugar. The fermentation process not only affects the bread’s GI but also enhances its flavor and digestibility. When consumed in moderation, sourdough bread can be part of a healthy, balanced diet.
