Which food has less impact on blood sugar?
Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese
English Muffin
Comparing Key Nutrients
| Nutrient | Sausage,Egg,... | English Muffin |
|---|---|---|
| Carbs | 96.0g | 29.0g |
| Sugars | 18.0g | 2.0g |
| Fiber | 2.0g | 2.1g |
| Protein | 19.0g | 15.0g |
| Fat | 13.0g | 14.0g |
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.
Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese
English Muffin
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.
Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese
Serving size 198.5 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 76.0g 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:
BAGEL: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, DEXTROSE, SALT, YEAST, WHEAT GLUTEN, FERMENTED RYE FLOUR, CORNMEAL, MALTED BARLEY FLOUR, CALCIUM PROPIONATE (PRESERVATIVE) MODIFIED CORNSTARCH, DOUGH CONDITIONERS (ENZYMES, L-CYSTEINE). SAUSAGE: PORK, WATER, CONTAINS 2% OR LESS OF: SALT, POTASSIUM CHLORIDE, DEXTROSE, SPICES, MONOSODIUM GLUTAMATE, SODIUM PHOSPHATES, BHT, CITRIC ACID, CARAMEL COLOR. EGG: SHELL EGGS. CHEESE: CULTURED MILK AND SKIM MILK, WATER, CREAM, SODIUM CITRATE, SALT, SODIUM PHOSPHATE, SORBIC ACID (PRESERVATIVE), CITRIC ACID, ACETIC ACID, ENZYMES, SOY LECITHIN (FOR SLICE SEPARATION), ARTIFICIAL COLOR. OIL: SOYBEAN OIL, COTTONSEED OIL, SOY LECITHIN, HYDROGENATED COTTONSEED OIL, NATURAL AND ARTIFICAL FLAVORS, MONO- AND DIGLYCERIDES, TBHQ, BETA CAROTENE (COLOR).
English Muffin
Serving size 129.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 24.9g 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:
ENGLISH MUFFIN (ENRICHED WHEAT FLOUR (WHEAT FLOUR ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS 2% OR LESS OF: SALT, VINEGAR, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, WHITE CORN FLOUR, WHITE CORN MEAL, DEXTROSE, CALCIUM PROPIONATE AND POTASSIUM SORBATE (PRESERVATIVES), MONO & DIGLYCERIDES, SUGAR, WHEAT GLUTEN, POTATO STARCH, YEAST FOOD (MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, AMMONIUM SULFATE), MALTED BARLEY FLOUR), SCRAMBLED EGG PATTY (WHOLE EGGS WHEY, SKIM MILK, SOYBEAN OIL, CONTAINS 2% OR LESS OF THE FOLLOWING: DICALCIUM PHOSPHATE, SALT, SODIUM BICARBONATE, XANTHAN GUM, NATURAL BUTTER FLAVOR, CITRIC ACID, LIQUID PEPPER EXTRACT), BACON (BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, NATURAL FLAVOR (WATER, NATURAL FLAVORS), SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRATE), PASTEURIZED PROCESS CHEDDAR CHEESE (PASTEURIZED MILK, WATER, CREAM, SODIUM PHOSPHATE, CHEESE CULTURE, CONTAINS LESS THAN 2% OF ANNATTO (VEGETABLE COLOR), APO-CAROTENAL (COLOR), ENZYMES, SALT, SORBIC ACID (PRESERVATIVE))
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Sausage,Egg, Cheese Ba...
Minerals
English Muffin
Vitamins
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Sausage,Egg, Cheese Bagel, ...
English Muffin
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese Tags
English Muffin 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 Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese
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Report Data Issues for English Muffin
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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: Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese has a BSI of 100.0 while English Muffin has a BSI of 51.7. English Muffin has the lower blood sugar impact, making it potentially better for blood glucose management.
English Muffin appears to be the better choice for diabetics with a lower BSI score of 51.7. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese contains 48.4g of carbohydrates per 100g, while English Muffin contains 22.5g per 100g. English Muffin has 25.9g fewer carbs, which may result in less blood sugar impact.
Sausage,Egg, Cheese Bagel, Sausage,Egg, Cheese provides 1.0g of fiber per 100g, compared to 1.6g in English Muffin. 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 breakfast sandwiches, biscuits & meals category to find more alternatives and make additional comparisons.