Which food has less impact on blood sugar?
Gelatin Dessert, Apricot
Kraft Heinz Foods Company3 Layer Gelatin, 3 Layer
Lakeview Farms, LlcComparing Key Nutrients
| Nutrient | Gelatin Dess... | 3 Layer Gela... |
|---|---|---|
| Carbs | 19.0g | 44.0g |
| Sugars | 19.0g | 43.0g |
| Fiber | 0g | 0.0g |
| Protein | 2.0g | 4.0g |
| Fat | 0.0g | 6.0g |
Estimated Blood Sugar Response
Gelatin Dessert, Apricot vs 3 Layer Gelatin, 3 Layer: Significant difference in blood sugar impact. 3 Layer Gelatin, 3 Layer has extremely high impact (BSI 87.4) compared to Gelatin Dessert, Apricot's high impact (BSI 37.3). 3 Layer Gelatin, 3 Layer contains 25.0g more carbs per serving. Gelatin Dessert, Apricot 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.
Gelatin Dessert, Apricot
3 Layer Gelatin, 3 Layer
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.
Gelatin Dessert, Apricot
Serving size 22.0 Gg
% 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, ADIPIC ACID (FOR TARTNESS), CONTAINS LESS THAN 2% OF ARTIFICIAL FLAVOR, DISODIUM PHOSPHATE AND SODIUM CITRATE (CONTROL ACIDITY), FUMARIC ACID (FOR TARTNESS), YELLOW 6.
3 Layer Gelatin, 3 Layer
Serving size 255.0 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:
WATER, HIGH FRUCTOSE CORN SYRUP, SUGAR, HYDROGENATED PALM KERNEL OIL, GELATIN, CITRIC ACID, SODIUM CITRATE, NATURAL & ARTIFICIAL FLAVORS, SALT, POTASSIUM SORBATE (PRESERVATIVE), DEXTROSE, POLYSORBATE 60, POLYGLYCEROL ESTERS OF FATTY ACIDS, METHYLCELLULOSE, XANTHAN GUM, SOY LECITHIN, DISODIUM PHOSPHATE, BETA CAROTENE (COLOR), RED 40, BLUE 1, CARAMEL (COLOR), YELLOW 5.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Gelatin Dessert, Apricot
No significant vitamin or mineral data available
3 Layer Gelatin, 3 Layer
Minerals
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Gelatin Dessert, Apricot Tags
3 Layer Gelatin, 3 Layer 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: Gelatin Dessert, Apricot has a BSI of 37.3 while 3 Layer Gelatin, 3 Layer has a BSI of 87.4. Gelatin Dessert, Apricot has the lower blood sugar impact, making it potentially better for blood glucose management.
Gelatin Dessert, Apricot appears to be the better choice for diabetics with a lower BSI score of 37.3. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Gelatin Dessert, Apricot contains 86.4g of carbohydrates per 100g, while 3 Layer Gelatin, 3 Layer contains 17.3g per 100g. 3 Layer Gelatin, 3 Layer has 69.1g fewer carbs, which may result in less blood sugar impact.
Gelatin Dessert, Apricot provides 0g of fiber per 100g, compared to 0.0g in 3 Layer Gelatin, 3 Layer. 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.