Glycemic Index (GI)
Glycemic Index (GI): calculated with the published clinical method, with result interpretation. A reference tool that does not replace a doctor's advice.
ℹ Reference calculation based on the published method. It does not replace a clinical examination or a doctor's decision.
Glycemic Index (GI)
Food glycemic index
Available carbohydrate per servingg
Glycemic load per serving
21.6
Glycemic index
High
Glycemic load
High
More about: Glycemic Index (GI)
What it calculates
The “Glycemic Index (GI)” calculator computes Glycemic load per serving from 2 parameters: food glycemic index, available carbohydrate per serving (g).
Used by professionals and patients to assess health metrics, dosages, and risks.
Example calculation
With parameters Food glycemic index = 72, Available carbohydrate per serving = 30 g the result is 21.6.
How to use
- Enter food glycemic index and available carbohydrate per serving — each field above is adjustable with a slider.
- Glycemic load per serving is calculated automatically as you type.
- Check the worked example below to see the formula applied to real numbers.
- Copy the result or bookmark this calculator.
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FAQ
How is BMI calculated?
BMI = weight (kg) / height (m)². Example: 70 kg / (1.75 m)² = 22.9. The WHO normal range is 18.5–24.9; below that is underweight, 25–29.9 is overweight, and 30+ is obese.
Is BMI accurate for everyone?
No. BMI does not distinguish muscle from fat, so athletes may show a high BMI with low body fat. It is also less reliable for teenagers, pregnant people, older adults, and very tall or short individuals.
What are the BMI categories?
Underweight: below 18.5. Normal: 18.5–24.9. Overweight: 25–29.9. Obese class I: 30–34.9; class II: 35–39.9; class III: 40+.
What is a better measure than BMI?
Body fat percentage, waist-to-height ratio (aim for under 0.5), and waist circumference give a clearer picture of health than BMI alone.
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