Which food has less impact on blood sugar?
Apple Danish
Wal Mart Stores, Inc.Red Velvet Cake
Buttercup Bakeries IncComparing Key Nutrients
| Nutrient | Apple Danish | Red Velvet Cake |
|---|---|---|
| Carbs | 27.0g | 34.0g |
| Sugars | 13.0g | 27.0g |
| Fiber | 1.0g | 0.0g |
| Protein | 2.0g | 2.0g |
| Fat | 10.0g | 12.0g |
Estimated Blood Sugar Response
Apple Danish vs Red Velvet Cake: Significant difference in blood sugar impact. Red Velvet Cake has very high impact (BSI 65.8) compared to Apple Danish's very high impact (BSI 50.0). Red Velvet Cake contains 7.0g more carbs per serving, Apple Danish provides 1.0g more fiber. Apple Danish is the better choice for diabetic meal planning.
Medical Disclaimer: This data is an estimate intended for educational purposes only. Individual responses to foods may vary significantly. Always consult with your healthcare provider for medical advice related to your specific condition.
Apple Danish
Red Velvet Cake
Community Blood Sugar Responses
Real people share how these foods actually affected their blood sugar levels. Click to add your own experience.
Nutritional Labels
This section compares the nutritional labels of the two foods.
Apple Danish
Serving size 50.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 13.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
WATER, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUAGAR, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SUGAR, SOY LECITHIN, MONO- AND DIGLYCERIDES, POTASSIUM SORBATE [PRESERVATIVE], CITRIC ACID [PRESERVATIVE], NATURAL AND ARTIFICIAL FLAVOR, BETA-CAROTENE COLOR, VITAMIN A PALMITATE), WHEAT FLOUR, REHYDRATED APPLES (WATER EVAPORTAED APPLES), VEGETABLE SHORTENING (PALM OIL, SOY LECITHIN), DEXTROSE, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: CORN SYRUP, FOOD STARCH-MODIFIED, YEAST, MONO- AND DIGLYCERIDES, WHEY, SALT, EGG YOLKS, DEFATTED SOY FLOUR, GLYCERIN, CORNSTARCH, DEXTRIN, EGG WHITES, VEGETABLE SHORTENING (PALM OIL, SOY LECITHIN), CALCIUM SULFATE, MALIC ACID, CALCIUM CARBONATE, DEGERMINATED YELLOW CORN FLOUR, MALTODEXTRIN, SOYBEAN OIL, BAKING POWDER (SODIUM ACID PYROPHOSPHATE), BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE), POTASSIUM SORBATE [PRESERVATIVE], SODIUM STEAROLY LACTYLATE, AMMONIUM SULFATE, DISTILLED MONO- AND DIGLYCERIDES, CITRIC ACID [PRESERVATIVE], PROPYLENE GLYCOL, NATURAL AND ARTIFICIAL FLAVORS, CINNAMON, ENZYMES, SHERRY WINE, TITANIUM DIOXIDE COLOR, AGAR-AGAR, TURMERIC OLEORESIN COLOR, SOY LECITHIN, DISODIUM PHOSPHATE, CARAMEL FOLOR, PAPRIKA OLEORESIN COLOR, LOCUST BEAN GUM, SULFUR DIOXIDE [PRESERVATIVE], GLYCERYL MONOOLEATE, TOCOPHEROLS [PRESERVATIVE], ASCORBIC ACID [PRESERVATIVE], INVERT SUGAR, POLYSORBATE 60, XANTHAN GUM.
Red Velvet Cake
Serving size 68.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 7.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
SUGAR, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MARGARINE & SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, NONFAT DRY MILK, WATER, SOYBEAN OIL, PALM KERNEL OIL, SALT, MONO- AND DIGLYCERIDES, SOYBEAN LECITHIN, ANNATTO/TURMERIC AND BETA CAROTENE (COLOR), POLYSORBATE 60, CALCIUM EDTA (PRESERVATIVE), ARTIFICIAL FLAVOR, VITAMIN A PALMITATE ADDED), LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, ALUMINUM SULFATE), FOOD STARCH-MODIFIED, DEXTROSE, COCOA PROCESSED WITH ALKALI, WATER, EGG WHITES, CREAM CHEESE (PASTEURIZED MILK, CREAM CHEESE CULTURE, CAROB BEAN GUM), HIGH FRUCTOSE CORN SYRUP, EGGS, SUCROSE, MALTODEXTRIN, CONTAINS 2% OR LESS OF: CARAMEL COLOR, NATURAL AND ARTIFICIAL FLAVOR, PROPYLENE GLYCOL MONO & DIESTERS OF FATTY ACIDS, MONO & DIGLYCERIDES WITH BHT & CITRIC ACID (PRESERVATIVES), SALT, NONFAT MILK SOLIDS, GELLAN GUM, SOY LECITHIN, CELLULOSE GUM, POLYSORBATE 80, WHEAT STARCH, CORN SYRUP, POLYSORBATE 80, SULFITES, SILICON DIOXIDE, PROPYLENE GLYCOL, ALCOHOL, CAROB POWDER, TRIGLYCERIDES, GUAR GUM, TRIETHYL CITRATE, FD&C RED 40 & RED 3, GLYCERINE, CARRAGEENAN GUM, POTASSIUM SORBATE, METHYL PARABEN, SORBITAN MONOSTEARATE, SODIUM BENZOATE, PROPYL PARABEN (PRESERVATIVES), PROPYLENE GLYCOL MONOESTERS, MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, CALCIUM SILICATE, MILK, DIPOTASSIUM PHOSPHATE, CARRAGEENAN, AND VITAMIN D, FD&C YELLOW 5, FD&C BLUE 1, XANTHAN GUM.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Apple Danish
Vitamins
Minerals
Red Velvet Cake
Vitamins
Minerals
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Apple Danish Tags
Red Velvet Cake Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
The key difference is in their blood sugar impact: Apple Danish has a BSI of 50.0 while Red Velvet Cake has a BSI of 65.8. Apple Danish has the lower blood sugar impact, making it potentially better for blood glucose management.
Apple Danish appears to be the better choice for diabetics with a lower BSI score of 50.0. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Apple Danish contains 54.0g of carbohydrates per 100g, while Red Velvet Cake contains 50.0g per 100g. Red Velvet Cake has 4.0g fewer carbs, which may result in less blood sugar impact.
Apple Danish provides 2.0g of fiber per 100g, compared to 0.0g in Red Velvet Cake. Apple Danish provides 2.0g more fiber, which can help slow glucose absorption.
Use this comparison to make informed substitutions in your meals. The food with the lower BSI score will generally have less impact on your blood sugar. Consider pairing higher-impact foods with protein or fiber to help moderate blood glucose response.
Yes! Use our comparison tool to explore other foods in similar categories. You can also browse the cakes, cupcakes, snack cakes category to find more alternatives and make additional comparisons.