Bread, wheat, sprouted & Diabetes
Moderate glycemic impact — consider portion size. Glycemic load of 18.5 per 100g.
✅ Nutrition data verified · GL 18.5/100g · GI 64.6 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Response at a Glance
Key Nutrition Data
What Makes This Version Different
This version sits at the low end for calories: 188 per 100g, about 29% below the family average (family spread 188-313 per 100g). At 2.6 per 100g, this is the lowest-sugar version in the Bread group — about 48% below the family average, with the family spanning 2.6 to 6.4 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 eat in moderation. 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, Toasted.
What to Watch For
⚠️ High Sodium
Bread, wheat, sprouted provides 180mg 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.
Simple Ways to Balance It
💡 Cool & Reheat
Cooked-and-cooled starches form resistant starch, which resists digestion and reduces the glycemic response. Refrigerate and reheat before eating — the effect persists.
💡 Balance Sodium
Pair with low-sodium foods throughout the rest of your day. Fresh herbs and spices can replace salt as flavoring.
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
💡 Glycemic Load Over Glycemic Index
GL accounts for both the speed AND amount of carbohydrate, making it more practical for real-world eating than GI alone.
Foods to Try Instead
🍚 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 | 6.4g | 3.5 | Friendly |
| Standard Serving | 38g | 12.9g | 7.0 | Friendly |
| Restaurant Portion | 76g | 25.7g | 14.1 | 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.
Quick Answers
What do the numbers say about Bread wheat sprouted and blood sugar?
Bread wheat sprouted sits at GL 18.5 — not the worst, not the best. The key is portion control and pairing. A small amount alongside vegetables and lean protein works well.
What is the glycemic load of Bread wheat sprouted?
The glycemic load of Bread wheat sprouted is 18.5 per 100g. GL is calculated by multiplying the GI (64.6) by the available carbohydrates (28.6g) and dividing by 100.
What happens to blood sugar after eating Bread wheat sprouted?
Blood sugar impact of Bread wheat sprouted: Moderate. The key factors are its GI (64.6) and available carb content (28.6g/100g), which together produce a GL of 18.5.
Is the GI value accurate?
The GI of 64.6 for Bread wheat sprouted 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 wheat sprouted contains 180mg 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) = 18.5 × 38.0 ÷ 100 = 7.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 171850. 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 — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/bread-wheat-sprouted/
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.