Bread, reduced-calorie, rye & Diabetes
Moderate glycemic impact — consider portion size. Glycemic load of 18.4 per 100g.
✅ Nutrition data verified · GL 18.4/100g · GI 64.6 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Impact
The Numbers at a Glance
This Version vs the Family
At 0.4 per 100g, this is the lowest-saturated fat version in the Bread group — about 38% below the family average, with the family spanning 0.4 to 0.8 per 100g. This version sits at the low end for glycemic load: 18.4 per 100g, about 18% below the family average (family spread 18.4-28 per 100g).
Verdicts split across the family: the gentlest option is Oat bran (GL 18.9) and the heaviest is Toasted (GL 22.5); this one is eat in moderation. Glycemic load across the 6-item Bread group runs 18.4 to 28 per 100g, so the version matters as much as the food. Compare directly with Oatmeal, Toasted, White.
What to Watch For
⚠️ High Sodium
Bread, reduced-calorie, rye provides 164mg of sodium per serving — significant relative to the ADA's daily recommendation of <2,300mg. High sodium intake can raise blood pressure, compounding cardiovascular risk in diabetes. If you eat this food, balance it with lower-sodium choices throughout the rest of the day.
ADA recommends <2,300mg sodium per day for most adults with diabetes. Diabetes Care, 47(Suppl 1), 2024.
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 16g | 6.5g | 2.9 | Friendly |
| Standard Serving | 32g | 13.0g | 5.9 | Friendly |
| Restaurant Portion | 64g | 25.9g | 11.8 | Moderate |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Explore More in Baked Products
Lower-GL Alternatives
🍚 Leavening agents, yeast, baker's, compressed
GL 6.5/100g — Low GL
Fiber 8.1g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Leavening agents, yeast, baker's, compressed & diabetes →🍚 Leavening agents, yeast, baker's, active dry
GL 9.3/100g — Low GL
Fiber 26.9g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Leavening agents, yeast, baker's, active dry & diabetes →🍚 Bread, stuffing, dry mix, prepared
GL 11.7/100g — Moderate
Lower glycemic impact than your current selection.
Bread, stuffing, dry mix, prepared & diabetes →🍚 Bread, stuffing, cornbread, dry mix, prepared
GL 12.3/100g — Moderate
Fiber 2.9g/100g. Lower glycemic impact than your current selection.
Bread, stuffing, cornbread, dry mix, prepared & diabetes →FAQ
Can Bread reduced-calorie rye fit into a diabetes meal plan?
Moderately. Bread reduced-calorie rye has a glycemic load of 18.4 — not dangerous, but worth watching your portion size. A standard serving (1 slice) has a GL of 5.9. Pair it with protein and vegetables to slow glucose absorption.
What GL value does Bread reduced-calorie rye carry?
The glycemic load of Bread reduced-calorie rye is 18.4 per 100g. GL is calculated by multiplying the GI (64.6) by the available carbohydrates (28.5g) and dividing by 100.
How does Bread reduced-calorie rye affect blood sugar?
The primary way Bread reduced-calorie rye affects blood sugar is through its carbohydrate content (40.5g/100g). With a GI of 64.6 (medium) and limited fiber, this produces an overall GL of 18.4 (Moderate).
Is the GI value accurate?
The GI of 64.6 for Bread reduced-calorie rye is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Baked Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
Is the sodium level a concern?
Bread reduced-calorie rye contains 164mg of sodium per serving — approaching the ADA's recommendation of <2,300mg daily. High sodium intake can raise blood pressure, compounding cardiovascular risk — the leading cause of death in people with diabetes. If you eat this food, balance it with lower-sodium choices during the rest of the day. Fresh herbs, spices, and citrus can replace salt as flavoring.
Methodology & Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 64.6 — subcategory_avg:Baked Products. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 32.0g) = 18.4 × 32.0 ÷ 100 = 5.9
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 174920. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Bread, reduced-calorie, rye — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/bread-reduced-calorie-rye/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.