Which food has less impact on blood sugar?
Egg Nog Gelatin
Green Al Yu Jelly
Comparing Key Nutrients
| Nutrient | Egg Nog Gelatin | Green Al Yu ... |
|---|---|---|
| Carbs | 8.0g | 20.0g |
| Sugars | 8.0g | 17.0g |
| Fiber | 0g | 0.0g |
| Protein | 2.0g | 0.0g |
| Fat | 0.0g | 0.0g |
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.
Egg Nog Gelatin
Green Al Yu Jelly
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.
Egg Nog Gelatin
Serving size 10.0 GRMg
% Daily Value*
* 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, GELATIN, CONTAINS 2% OR LESS OF THE FOLLOWING: ARTIFICIAL FLAVOR, SUCRALOSE, YELLOW 5, RED 40.
Green Al Yu Jelly
Serving size 120.0 Gg
% Daily Value*
* 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:
GELATIN (PLANT GUM), SUGAR, WATER, ARTIFICIAL COLOUR (FD&C YELLOW #5) (TARTRAZINE:E-NO. 102), BLUE #1 (BRILLIANT BLUE FCF: E-NO. 133), FLAVOUR.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Egg Nog Gelatin
No significant vitamin or mineral data available
Green Al Yu Jelly
Vitamins
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Egg Nog Gelatin
Green Al Yu Jelly
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Egg Nog Gelatin Tags
No tags available for this food
Green Al Yu Jelly 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.
Report Data Issues for Egg Nog Gelatin
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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: Egg Nog Gelatin, Egg Nog has a BSI of 15.4 while Green Al Yu Jelly has a BSI of 40.0. Egg Nog Gelatin, Egg Nog has the lower blood sugar impact, making it potentially better for blood glucose management.
Egg Nog Gelatin, Egg Nog appears to be the better choice for diabetics with a lower BSI score of 15.4. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Egg Nog Gelatin, Egg Nog contains 80.0g of carbohydrates per 100g, while Green Al Yu Jelly contains 16.7g per 100g. Green Al Yu Jelly has 63.3g fewer carbs, which may result in less blood sugar impact.
Egg Nog Gelatin, Egg Nog provides 0g of fiber per 100g, compared to 0.0g in Green Al Yu Jelly. 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 gelatin, gels, pectins & desserts category to find more alternatives and make additional comparisons.