Chicken breast ham

Chicken breast ham

GI 0 · Low GL 0 · Low Score 6/10

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Chicken breast ham has a glycemic index of 0, which classifies it as a low GI food. With a glycemic load of 0 per 100g, it has a minimal impact on blood sugar.

Compared to other meat, Chicken breast ham ranks among the lowest in glycemic index.

Chicken breast ham is a good choice for people managing blood sugar, insulin resistance, or following a low-GI diet.

Glycemic Index 0
Low GI
Best for blood sugar control
Glycemic Load 0
Low GL
Minimal blood sugar impact
105
Calories
1g
Carbs
20g
Protein
2g
Fat

Logi Score: 6/10

Why this score?

  • Low fat content
  • High protein content
  • Low carbohydrate level
  • High sodium content
  • Added sugar
  • Processed product

Processing Level

75%
Highly Processed

Nutrition Facts (per 100g)

Calories105 kcal
Carbohydrates1g
Sugars (Total)1g
Natural0.0g
Added1g
Fiber0g
Soluble0g
Insoluble0g
Protein20g
Fat2g
Saturated0.5g
Unsaturated1.5g
Sodium900mg

Frequently Asked Questions

What is the glycemic index of Chicken breast ham?

Chicken breast ham has a glycemic index of 0, which classifies it as a low GI food. With a glycemic load of 0 per 100g, it has a minimal impact on blood sugar.

Is Chicken breast ham good for people with insulin resistance?

Chicken breast ham has a low glycemic index (0), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.

How does Chicken breast ham affect blood sugar?

Chicken breast ham has a glycemic load of 0 per 100g, which indicates a minimal impact on blood sugar levels. The glycemic load accounts for both the quality and quantity of carbohydrates.

Logi · Manage Insulin Resistance

Lower your blood sugar through smarter food choices

Logi scans your meals, calculates glycemic load in real time, and shows you exactly how each ingredient affects your blood sugar — so you can eat better without guessing.

Start for free →
Logi app — nutrition label screen Logi app — food index screen Logi app — ingredients screen
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