Which food has less impact on blood sugar?
Orange Danish With Icing, Orange
ShurfineChicken Pot Pie, Chicken
Marie Callender's Retail FoodsComparing Key Nutrients
| Nutrient | Orange Danis... | Chicken Pot ... |
|---|---|---|
| Carbs | 26.0g | 55.0g |
| Sugars | 13.0g | 3.0g |
| Fiber | 1.0g | 2.0g |
| Protein | 2.0g | 17.0g |
| Fat | 8.0g | 36.0g |
Estimated Blood Sugar Response
Orange Danish With Icing, Orange vs Chicken Pot Pie, Chicken: Significant difference in blood sugar impact. Chicken Pot Pie, Chicken has extremely high impact (BSI 100.0) compared to Orange Danish With Icing, Orange's high impact (BSI 48.4). Chicken Pot Pie, Chicken contains 29.0g more carbs per serving, Chicken Pot Pie, Chicken provides 1.0g more fiber. Orange Danish With Icing, Orange 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.
Orange Danish With Icing, Orange
Chicken Pot Pie, Chicken
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.
Orange Danish With Icing, Orange
Serving size 49.0 Gg
% Daily Value*
* 12.0g 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 BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, WATER, VEGETABLE OILS (PALM, SOYBEAN), WHEY, CONTAINS 2% OR LESS OF: DEXTROSE, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), CORN SYRUP, CORN STARCH, SALT, CINNAMON, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, GUAR GUM, CAROB BEAN GUM, ARABIC GUM, CELLULOSE GUM, POLYSORBATE 60, CITRIC ACID (PRESERVATIVE), PHOSPHORIC ACID (PRESERVATIVE), SODIUM PROPIONATE (PRESERVATIVE), NATURAL AND ARTIFICIAL FLAVORS, MONO- AND DIGLYCERIDES, YELLOW 5 (COLOR), YELLOW 6 (COLOR), CARAMEL (COLOR), RED 40 (COLOR).
Chicken Pot Pie, Chicken
Serving size 283.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 50.0g 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:
FILLING: CHICKEN BROTH (WATER, CHICKEN FLAVOR [CHICKEN BROTH, SALT, CHICKEN FAT]), COOKED CHICKEN (WHITE MEAT CHICKEN, WATER, ISOLATED SOY PROTEIN PRODUCT [ISOLATED SOY PROTEIN, MODIFIED POTATO STARCH, CORN STARCH, CARRAGEENAN, SOY LECITHIN], DEXTROSE, SALT, FLAVORING), CARROTS, WATER, PEAS, MODIFIED CORN STARCH, CELERY, CONTAINS 2% OR LESS OF: ONIONS, SOYBEAN OIL, NONFAT DRY MILK, SALT, SUGAR, METHYLCELLULOSE, FLAVORING, XANTHAN GUM, GUAR GUM, EXTRACTIVES OF TURMERIC. CRUST: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), INTERESTERIFIED SOYBEAN OIL, WATER, SALT, MODIFIED WHEY, CARAMEL COLOR.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Orange Danish With Ici...
Minerals
Chicken Pot Pie, Chicken
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.
Orange Danish With Icing, Orange Tags
Chicken Pot Pie, Chicken 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: Orange Danish With Icing, Orange has a BSI of 48.4 while Chicken Pot Pie, Chicken has a BSI of 100.0. Orange Danish With Icing, Orange has the lower blood sugar impact, making it potentially better for blood glucose management.
Orange Danish With Icing, Orange appears to be the better choice for diabetics with a lower BSI score of 48.4. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Orange Danish With Icing, Orange contains 53.1g of carbohydrates per 100g, while Chicken Pot Pie, Chicken contains 19.4g per 100g. Chicken Pot Pie, Chicken has 33.6g fewer carbs, which may result in less blood sugar impact.
Orange Danish With Icing, Orange provides 2.0g of fiber per 100g, compared to 0.7g in Chicken Pot Pie, Chicken. Orange Danish With Icing, Orange provides 1.3g 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 crusts & dough category to find more alternatives and make additional comparisons.