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Scazzina, F., et al., Glycaemic index of some commercial gluten-free foods. Vanilla cake, made from packet mix with vanilla frostingĬake, prepared with yoghurt, gluten-free (Plum cake) International Journal of Food Sciences and Nutrition, 2018. Sponge cake, wheat flour, rolled barley and oat (2.5%), filled with apricot jam (Brioss Albicocca ecereali)Ĭossu, M., et al., A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values. Sponge cake, soft wheat flour, with almond and chocolate pieces (Brioche Cereali e Cioccolato, Grancereale) Sponge cake, soft wheat flour, orange cream-filled, coated with chocolate, Fiesta

Sponge cake, soft wheat flour, ground cereals (rice, barley, rye, oat, wheat) and cocoa, filled with barley malt cream (Kinder colazione più) Sponge cake, soft wheat flour, filled with chocolate cream (Kinder Pan e Cioc Cacao) Sponge cake, soft wheat flour, carrots (14%), almonds (7%) (Camille, Mulino Bianco) Sponge cake with cocoa, milk cream-filled, coated with chocolate and coconut pieces (Kinder Délice Cocco) Sponge cake with cocoa, milk cream-filled, coated with chocolate Sponge cake, filled with marmalade and yogurt cream

INQUIS Clinical Research (formerly GI Labs Ltd.) (Toronto, Canada), unpublished observations. Raspberry Coffee cake, President's Choice® Blue Menu Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 2016. Scazzina, F., et al., Glycemic index and glycemic load of commercial Italian foods.

Plumcake, prepared with wheat flour and yogurt Squiggles, Farmland, Grocery Holdings, Tooronga, Australia

Sydney University's Glycemic Index Research Service (Sydney, Australia), unpublished observations. 551-556.Ĭhocolate cake made from packet mix with chocolate frostingīetty Crocker, General Mills Inc., Minneapolis, USA Trinidad, T.P., et al., Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. 5-11.Ĭarrot cake, prepared with wheat flour and coconut flour Mensink, Variability of the glycemic response to single food products in healthy subjects. GL (based on average carbohydrate potion)Ĭake, NS, decreased GI variant, sugar-to-flour ratio: 0.80

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