Bread, wheat, sprouted, toasted & Diabetes
High glycemic impact — occasional choice only. Glycemic load of 20.1 per 100g.
✅ Nutrition data verified · GL 20.1/100g · GI 64.6 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Impact
Nutrition Overview
How It Stacks Up in Its Family
Fiber runs highest in this version — 5.7 per 100g, about 22% above the family average against a 4-5.7 per 100g range. The saturated fat figure here (0 per 100g) is the family's floor: well below the family average, where the variants run 0-1.0 per 100g.
Verdicts split across the family: the gentlest option is Sprouted (GL 18.5) and the heaviest is Toasted (GL 20.1); this one is limit. Glycemic load across the 4-item Bread group runs 18.5 to 33 per 100g, so the version matters as much as the food. Closest variants worth comparing: Toasted, Variant, Sprouted.
What to Watch For
⚠️ High Sodium
Bread, wheat, sprouted, toasted provides 196mg 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.
Explore More in Baked Products
Worth Comparing
🍚 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 →Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 19g | 7.0g | 3.8 | Friendly |
| Standard Serving | 38g | 14.0g | 7.6 | Friendly |
| Restaurant Portion | 76g | 28.0g | 15.3 | 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.
Questions People Ask
Is Bread wheat sprouted toasted good for diabetes?
A GL of 20.1 is a clear signal: Bread wheat sprouted toasted impacts blood sugar significantly. This doesn't mean “never.” It means “rarely, in small amounts, with strategy.” Half-portions, paired eating, or occasional treats — you decide the context.
Where does Bread wheat sprouted toasted sit on the glycemic load scale?
GL = 20.1 per 100g for Bread wheat sprouted toasted. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. Bread wheat sprouted toasted falls into the High category.
How does Bread wheat sprouted toasted affect blood sugar?
With 5.7g of fiber per 100g, Bread wheat sprouted toasted's GL of 20.1 means the blood sugar impact is high. The carbohydrates digest and absorb at a moderate pace. Pairing with protein and high-fiber foods can help slow absorption.
Is the GI value accurate?
The GI of 64.6 for Bread wheat sprouted toasted 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.
Can portion control make this food work?
Yes — half a standard serving of Bread wheat sprouted toasted reduces the glycemic load substantially. At GL 20.1 per 100g this is a dense source, but a half portion makes a meaningful difference. The key is mindfulness: use it as a side dish, not the main event, and fill most of your plate with non-starchy vegetables and lean protein.
Is the sodium level a concern?
Bread wheat sprouted toasted contains 196mg 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.
Where This Data Comes From
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, 38.0g) = 20.1 × 38.0 ÷ 100 = 7.6
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 171851. 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, wheat, sprouted, toasted — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/bread-wheat-sprouted-toasted/
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.