Which food has less impact on blood sugar?
Spanish Quinoa
Caprese Pasta Salad
Comparing Key Nutrients
| Nutrient | Spanish Quinoa | Caprese Past... |
|---|---|---|
| Carbs | 48.0g | 47.0g |
| Sugars | 6.0g | 8.0g |
| Fiber | 8.9g | 2.9g |
| Protein | 11.0g | 10.0g |
| Fat | 3.5g | 19.0g |
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.
Spanish Quinoa
Caprese Pasta Salad
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.
Spanish Quinoa
Serving size 198.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 33.1g 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:
ORGANIC QUINOA, ORGANIC CORN, BELL PEPPER, BLACK BEANS, LEMON JUICE, RED ONION, CILANTRO, SPICE.
Caprese Pasta Salad
Serving size 140.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 36.1g 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:
COOKED ROTINI PASTA [DURUM WHEAT SEMOLINA ENRICHED WITH IRON (FERROUS SULFATE) AND B VITAMINS (NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)], DRESSING [WATER, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, RED WINE VINEGAR, SALT, DRIED GARLIC, DRIED ONION, PROPYLENE GLYCOL ALGINATE, SPICES, SODIUM BENZOATE (PRESERVATIVE), XANTHAN GUM, DRIED RED BELL PEPPERS, PROPYLENE GLYCOL, NATURAL AND ARTIFICIAL FLAVOR, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), TOCOPHEROLS], ROMA TOMATOES, SHREDDED MOZZARELLA CHEESE (CULTURED PASTEURIZED REDUCED FAT MILK, GALT, ENZYMES), OLIVE OIL BLEND (SOYBEAN OIL, OLIVE OIL), WHITE BALSAMIC VINEGAR, DIJON MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICES), ONION, GREEN BELL PEPPER, YELLOW BELL PEPPER, SUGAR, SPICES, SALT, MODIFIED FOOD STARCH, POTASSIUM SORBATE, SODIUM BENZOATE(PRESERVATIVE)
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Spanish Quinoa
Vitamins
Minerals
Caprese Pasta Salad
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Caprese Pasta Salad
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.
Spanish Quinoa Tags
Caprese Pasta Salad 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 Spanish Quinoa
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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: Spanish Quinoa has a BSI of 77.1 while Caprese Pasta Salad, Caprese has a BSI of 85.1. Spanish Quinoa has the lower blood sugar impact, making it potentially better for blood glucose management.
Spanish Quinoa appears to be the better choice for diabetics with a lower BSI score of 77.1. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Spanish Quinoa contains 24.2g of carbohydrates per 100g, while Caprese Pasta Salad, Caprese contains 33.6g per 100g. Spanish Quinoa has 9.3g fewer carbs, which may result in less blood sugar impact.
Spanish Quinoa provides 4.5g of fiber per 100g, compared to 2.1g in Caprese Pasta Salad, Caprese. Spanish Quinoa provides 2.4g 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 deli salads category to find more alternatives and make additional comparisons.