Which food has less impact on blood sugar?
Tapioca Starch
Goya Foods, Inc.Unbleached Enriched All Purpose Flour
Harris Teeter Inc.Comparing Key Nutrients
| Nutrient | Tapioca Starch | Unbleached E... |
|---|---|---|
| Carbs | 26.0g | 23.0g |
| Sugars | 0.0g | 1.0g |
| Fiber | 1.0g | 1.0g |
| Protein | 0.0g | 3.0g |
| Fat | 0.0g | 0.0g |
Estimated Blood Sugar Response
Tapioca Starch vs Unbleached Enriched All Purpose Flour comparison: Tapioca Starch has a very high blood sugar impact (BSI 50.0) while Unbleached Enriched All Purpose Flour has high impact (BSI 43.1). Tapioca Starch contains 3.0g more carbs per serving. Consider Unbleached Enriched All Purpose Flour for better blood sugar control.
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.
Tapioca Starch
Unbleached Enriched All Purpose Flour
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.
Tapioca Starch
Serving size 30.0 Gg
% Daily Value*
* 25.0g 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:
MANIOC STARCH.
Unbleached Enriched All Purpose Flour
Serving size 30.0 Gg
% Daily Value*
* 21.0g 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 UNBLEACHED WHEAT FLOUR (UNBLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), MALTED BARLEY FLOUR.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Tapioca Starch
Minerals
Unbleached Enriched Al...
Vitamins
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.
Tapioca Starch Tags
Unbleached Enriched All Purpose Flour 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: Tapioca Starch has a BSI of 50.0 while Unbleached Enriched All Purpose Flour has a BSI of 43.1. Unbleached Enriched All Purpose Flour has the lower blood sugar impact, making it potentially better for blood glucose management.
Unbleached Enriched All Purpose Flour appears to be the better choice for diabetics with a lower BSI score of 43.1. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Tapioca Starch contains 86.7g of carbohydrates per 100g, while Unbleached Enriched All Purpose Flour contains 76.7g per 100g. Unbleached Enriched All Purpose Flour has 10.0g fewer carbs, which may result in less blood sugar impact.
Tapioca Starch provides 3.3g of fiber per 100g, compared to 3.3g in Unbleached Enriched All Purpose Flour. 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 flours & corn meal category to find more alternatives and make additional comparisons.