Which food has less impact on blood sugar?
Corned Beef Steak
Beef Steak
John Soules Foods Inc.Comparing Key Nutrients
| Nutrient | Corned Beef ... | Beef Steak |
|---|---|---|
| Carbs | 1.0g | 3.0g |
| Sugars | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Protein | 21.0g | 17.0g |
| Fat | 7.0g | 3.5g |
Estimated Blood Sugar Response
Compare Corned Beef Steak vs Beef Steak: Both have similar blood sugar impact with BSI scores of 1.9 and 5.7 respectively. Beef Steak contains 2.0g more carbs per serving. Choose based on your nutritional preferences and portion size for optimal blood sugar management.
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.
Corned Beef Steak
Beef Steak
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.
Corned Beef Steak
Serving size 102.0 GRMg
% 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:
BEEF, WATER, SEASONING (SALT, SODIUM PHOSPHATE, SUGAR, SODIUM ERYTHOBATE, SODIUM NITRITE, SPICE EXTRACTIVE & GARLIC POWDER)
Beef Steak
Serving size 84.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 3.0g 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:
BEEF, WATER, SEASONING (POTATO STARCH, VINEGAR, YEAST EXTRACT, SEA SALT, SPICE, NATURAL FLAVOR [EXTRACT OF ROSEMARY], CITRUS EXTRACT), BEEF BASE (ROASTED BEEF SIRLOIN AND BEEF STOCK, SALT, SUGAR, CORN STARCH, DRIED POTATO, BEEF FAT, NATURAL FLAVORS, HIGH OLEIC SUNFLOWER OIL, ONION POWDER, GARLIC POWDER).
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Corned Beef Steak
Minerals
Beef Steak
Minerals
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.
Report Data Issues for Corned Beef Steak
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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: Corned Beef Steak has a BSI of 1.9 while Beef Steak has a BSI of 5.7. Corned Beef Steak has the lower blood sugar impact, making it potentially better for blood glucose management.
Corned Beef Steak 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.
Corned Beef Steak contains 1.0g of carbohydrates per 100g, while Beef Steak contains 3.6g per 100g. Corned Beef Steak has 2.6g fewer carbs, which may result in less blood sugar impact.
Corned Beef Steak provides 0.0g of fiber per 100g, compared to 0.0g in Beef Steak. Both foods provide similar amounts of fiber.
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 other frozen meats category to find more alternatives and make additional comparisons.