Which food has less impact on blood sugar?
Regular Pie Crust, Regular
Schnuck Markets, Inc.Multigrain Pizza Dough
It'll Be, LlcComparing Key Nutrients
| Nutrient | Regular Pie ... | Multigrain P... |
|---|---|---|
| Carbs | 9.0g | 26.0g |
| Sugars | 1.0g | 0.0g |
| Fiber | 0.0g | 4.0g |
| Protein | 1.0g | 5.0g |
| Fat | 4.0g | 1.0g |
Estimated Blood Sugar Response
Regular Pie Crust, Regular vs Multigrain Pizza Dough: Significant difference in blood sugar impact. Multigrain Pizza Dough has high impact (BSI 43.1) compared to Regular Pie Crust, Regular's moderate impact (BSI 17.2). Multigrain Pizza Dough contains 17.0g more carbs per serving, Multigrain Pizza Dough provides 4.0g more fiber. Regular Pie Crust, Regular 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.
Regular Pie Crust, Regular
Multigrain Pizza Dough
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.
Regular Pie Crust, Regular
Serving size 18.0 Gg
% Daily Value*
* 8.0g 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 WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), LARD AND HYDROGENATED LARD WITH BHA AND BHT ADDED TO PROTECT FLAVOR, WATER, SUGAR. CONTAINS 2% OR LESS OF: SALT, BAKING SODA, SODIUM METABISULFITE (PRESERVATIVE), YELLOW 5, YELLOW 6.
Multigrain Pizza Dough
Serving size 55.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 22.0g 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:
HIGH GLUTEN SPRING WHEAT FLOUR, WATER STONE GROUND WHOLE WHEAT FLOUR, SALT, OAT FLOUR, SUGAR, SOYBEAN OIL, BARLEY FLAKES, CORN MEAL, WHEAT GLUTEN, RYE MEAL, FLEX SEED, MILLET, SESAME SEED, MALT.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Regular Pie Crust, Reg...
Minerals
Multigrain Pizza Dough
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.
Regular Pie Crust, Regular Tags
No tags available for this food
Multigrain Pizza Dough 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: Regular Pie Crust, Regular has a BSI of 17.2 while Multigrain Pizza Dough has a BSI of 43.1. Regular Pie Crust, Regular has the lower blood sugar impact, making it potentially better for blood glucose management.
Regular Pie Crust, Regular appears to be the better choice for diabetics with a lower BSI score of 17.2. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Regular Pie Crust, Regular contains 50.0g of carbohydrates per 100g, while Multigrain Pizza Dough contains 47.3g per 100g. Multigrain Pizza Dough has 2.7g fewer carbs, which may result in less blood sugar impact.
Regular Pie Crust, Regular provides 0.0g of fiber per 100g, compared to 7.3g in Multigrain Pizza Dough. Multigrain Pizza Dough provides 7.3g 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.