Whole grains tend to have lower glycemic index values than processed grains because they contain more fiber and minerals that slow down digestion.
Whole grains may also provide additional nutrients including iron, zinc and vitamins which would not be available from refined starches like white breads and pastas.
Cereal GI GL
Oat flour 25 3
Soya Flour 25 4.5
Pearl millet 54 6
Wheat-Oat Bran 15 7
Sweet corn 55 10.5
Chia seed 30 12.5
Pumpkin seed 25 13.5
Barley Flour 30 17
Sticky rice 90 19
Rye Flour 34 19
Besan-Gram flour 35 23
Wheat Flour 45 27.8
Basmati rice 50 37.5
Sorgham 70 46.5
Corn flour 70 54.5
Corn Flakes 85 55
Rice Flakes 80 61
Rice flour 95 76.5
To understand glycemic index and glycemic load, visit below link
