Which food has less impact on blood sugar?
Original Luncheon Loaf, Original
Zwanenberg Food Group (Usa), Inc.Cured Pork
""Sokolow"" S.A.Comparing Key Nutrients
| Nutrient | Original Lun... | Cured Pork |
|---|---|---|
| Carbs | 3.0g | 4.0g |
| Sugars | 0.0g | 0g |
| Fiber | 0.0g | 1.0g |
| Protein | 5.0g | 9.0g |
| Fat | 12.0g | 6.0g |
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.
Original Luncheon Loaf, Original
Cured 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.
Original Luncheon Loaf, Original
Serving size 56.0 Gg
% 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:
PORK, MECHANICALLY SEPARATED CHICKEN, WATER, POTATO STARCH, SALT, SODIUM PHOSPHATES, SPICES, SODIUM ERYTHORBATE, SODIUM NITRITE.
Cured Pork
Serving size 56.0 Gg
% 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:
PORK MEAT, WATER, PORK SKINS, MODIFIED CORN STARCH, SALT, HAM TYPE FLAVOR (MALTODEXTRIN, SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, NATURAL FLAVORING, (OLEORESINS AND OILS OF: PEPPER, PAPRIKA, NUTMEG, GINGER, GARLIC, CARAWAY, PIMENTO, CELERY LEAVES BASED ON RAPESEED OIL CONTAINING MAX 1% OF ERUCIC ACID)), WHITE PEPPER, SODIUM NITRITE, SODIUM ASCORBATE.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Original Luncheon Loaf...
Minerals
Cured Pork
Vitamins
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Original Luncheon Loaf, Ori...
Cured 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.
Original Luncheon Loaf, Original Tags
Cured Pork Tags
No tags available for this food
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 Original Luncheon Loaf, Original
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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: Original Luncheon Loaf, Original has a BSI of 5.7 while Cured Pork has a BSI of 5.7. Cured Pork has the lower blood sugar impact, making it potentially better for blood glucose management.
Cured Pork appears to be the better choice for diabetics with a lower BSI score of 5.7. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Original Luncheon Loaf, Original contains 5.4g of carbohydrates per 100g, while Cured Pork contains 7.1g per 100g. Both foods have similar carbohydrate content.
Original Luncheon Loaf, Original provides 0.0g of fiber per 100g, compared to 1.8g in Cured Pork. Cured Pork provides 1.8g 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 canned meat category to find more alternatives and make additional comparisons.