Which food has less impact on blood sugar?
Cooking Base
Innovations, IncStuffing Mix For Pork
Kraft Heinz Foods CompanyComparing Key Nutrients
| Nutrient | Cooking Base | Stuffing Mix... |
|---|---|---|
| Carbs | 1.0g | 21.0g |
| Sugars | 0.0g | 2.0g |
| Fiber | 0.0g | 1.0g |
| Protein | 1.0g | 4.0g |
| Fat | 7.0g | 1.0g |
Estimated Blood Sugar Response
Compare how these foods may affect blood sugar over time, based on carbohydrate content, fiber, protein, and fat composition for their recommended serving sizes.
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.
Cooking Base
Stuffing Mix For Pork
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.
Cooking Base
Serving size 17.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 1.0g 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:
BASIL, EXTRA VIRGIN OLIVE OIL, PECORINO ROMANO CHEESE, PIGNOLI, GARLIC, PARSLEY, SALT AND PEPPER.
Stuffing Mix For Pork
Serving size 28.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 18.0g 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:
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, ONIONS*, SALT, CONTAINS LESS THAN 2% OF YEAST, INTERESTERIFIED SOYBEAN OIL, HYDROLYZED SOY PROTEIN, CELERY*, HYDROLYZED CORN GLUTEN, HYDROLYZED WHEAT GLUTEN, CARAMEL COLOR, PARSLEY*, SPICE, SUGAR, AUTOLYZED YEAST EXTRACT, TURMERIC (COLOR), CORN SYRUP SOLIDS, MONOSODIUM GLUTAMATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, THIAMIN HYDROCHLORIDE (VITAMIN B1), CITRIC ACID, NATURAL FLAVOR, MODIFIED FOOD STARCH, WITH BHA AND BHT AS PRESERVATIVES.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Cooking Base
Vitamins
Minerals
Stuffing Mix For Pork
Vitamins
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Cooking Base
Stuffing Mix For Pork
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.
Cooking Base Tags
Stuffing Mix For Pork 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: Cooking Base has a BSI of 1.9 while Stuffing Mix For Pork has a BSI of 38.6. Cooking Base has the lower blood sugar impact, making it potentially better for blood glucose management.
Cooking Base appears to be the better choice for diabetics with a lower BSI score of 1.9. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Cooking Base contains 5.9g of carbohydrates per 100g, while Stuffing Mix For Pork contains 75.0g per 100g. Cooking Base has 69.1g fewer carbs, which may result in less blood sugar impact.
Cooking Base provides 0.0g of fiber per 100g, compared to 3.6g in Stuffing Mix For Pork. Stuffing Mix For Pork provides 3.6g 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 stuffing category to find more alternatives and make additional comparisons.