Rolls, dinner, wheat & Diabetes
High glycemic impact — occasional choice only. Glycemic load of 27.3 per 100g.
✅ Nutrition data verified · GL 27.3/100g · GI 64.6 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Blood Sugar Response
Nutrition Profile
How It Stacks Up in Its Family
For glycemic load, this one sits in the middle of its Rolls family: 27.3 per 100g against a 23.3-33.3 per 100g spread. On protein, this version lands mid-range: 8.6 per 100g, inside a family spread of 8.5 to 10.9 per 100g.
Within this Rolls family (8 versions), GL per 100g spans 23.3 to 33.3 — the processing and fat content decide where each lands. Compare directly with Prepared from recipe, Sweet, Rye.
What to Watch For
⚠️ High Sodium
Rolls, dinner, wheat provides 147mg 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.
Better 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 →More Baked Products to Compare
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 14g | 6.4g | 3.8 | Friendly |
| Standard Serving | 28g | 12.9g | 7.6 | Friendly |
| Restaurant Portion | 56g | 25.8g | 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.
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.
💡 Half Portion, Full Satisfaction
A half serving significantly reduces the glycemic load. Use it as a side, not the main event, and bulk up your plate with vegetables.
💡 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.
Questions People Ask
Can Rolls dinner wheat fit into a diabetes meal plan?
Let's be straightforward: Rolls dinner wheat at GL 27.3 isn't doing your glucose any favors. But food is more than numbers. If this matters to you culturally or emotionally, the strategy is small amounts + fiber/protein pairing — not total elimination.
What is the glycemic load of Rolls dinner wheat?
Per 100g, Rolls dinner wheat has a GL of 27.3. This means one standard serving (28g) provides approximately 7.6 GL — which is high.
Does Rolls dinner wheat spike blood sugar?
The primary way Rolls dinner wheat affects blood sugar is through its carbohydrate content (46.0g/100g). With a GI of 64.6 (medium) and limited fiber, this produces an overall GL of 27.3 (High).
Is the GI value accurate?
The GI of 64.6 for Rolls dinner wheat 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 Rolls dinner wheat reduces the glycemic load substantially. At GL 27.3 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?
Rolls dinner wheat contains 147mg 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.
Data 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, 28.0g) = 27.3 × 28.0 ÷ 100 = 7.6
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 175030. 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. “Rolls, dinner, wheat — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/rolls-dinner-wheat/
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.