Blood Sugar Impact of Oatmeal Bread, Oatmeal
This food has a moderate impact on blood sugar.
Key Nutrients
Per 47.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 22.0g |
| Sugars | 2.0g |
| Fiber | 8.0g |
| Protein | 4.0g |
| Fat | 1.0g |
Estimated Blood Sugar Response
This curve estimates how this food may affect your blood sugar over time, based on its carbohydrate content, fiber, protein, and fat composition for the recommended serving size.
Community Blood Sugar Response
Real people share how this food actually affected their blood sugar levels.
Nutritional Information
Complete nutritional breakdown per serving based on USDA data.
Serving size 47.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 12.0g 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:
WATER, ENRICHED FLOUR UNBLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3) FOLIC ACID), RESISTANT WHEAT STARCH, WHEAT GLUTEN, OAT FIBER, YEAST, ROLLED OATS, SUGAR, POLYDEXTROSE (DIETARY FIBER), HONEY, WHEAT PROTEIN ISOLATE, SALT, MOLASSES, SOYBEAN OIL, CALCIUM SULFATE, VITAMIN D2 (ERGOCALCIFEROL), VINEGAR. CALCIUM PROPIONATE (A PRESERVATIVE). DATEM, MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, CITRIC ACID, ASCORBIC ACID, TOPPED WITH ROLLED OATS
How People Feel
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Vitamins & Minerals
Micronutrient content per serving, shown as a percentage of recommended daily values.
Vitamins
Minerals
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Ingredient Analysis
Breakdown of ingredients and processing level to help you understand what's in this food.
| Ingredient Type | Found In This Product |
|---|---|
|
🍋
Acidifier
|
CITRIC ACID
|
|
🍭
Added Sugar
|
SUGAR
|
|
🫧
Fat
|
OIL*
|
|
⬜
Filler
|
STARCH*
|
|
🍚
High GI Carb
|
SUGAR
|
|
🌿
Natural
|
SALT
|
|
🧪
Preservative
|
CITRIC ACID
PRESERVATIVE*
|
|
🥖
Refined Carb
|
FLOUR*
|
|
💦
Refined Fat
|
OIL*
|
|
🧂
Seasoning
|
SALT
|
|
🔬
Synthetic
|
PRESERVATIVE*
|
Food Tags
These tags help categorize Oatmeal Bread, Oatmeal based on its 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.
Diet Compatibility
Blood Sugar Impact Tags
Ingredient Tags
Data Details
Information about this food's data source, quality, and naming in the USDA database.
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 score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Oatmeal Bread, Oatmeal is a food product in the breads & buns category with a Blood Sugar Impact score of 27.5.
Oatmeal Bread, Oatmeal has a Blood Sugar Impact (BSI) score of 27.5. Lower scores indicate less impact on blood glucose levels.
Oatmeal Bread, Oatmeal contains 46.8g carbs, 4.3g sugars, 17.0g fiber, and 8.5g protein per 100g.
This food has a moderate blood sugar impact and can be included with portion control. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Oatmeal Bread, Oatmeal into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Oatmeal Bread, Oatmeal compares to similar foods. You can also explore other foods in the breads & buns category for alternatives.