Chocolate Easter eggs
Low GI
GL 26 per 100 g
- Low protein content
- Very high content of added sugars
Chocolate Easter eggs has a glycemic index of 45 (Low).
Updated Apr 5, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Instead of this
- GL 4 per 100 g It contains significantly less sugar and more antioxidants, which results in a slower insulin spike.
Dark chocolate (85% cacao, minimal added sugar) - GL 11.6 per 100 g They are a natural source of magnesium and fiber, with no added sugar or hydrogenated fats.
Raw cacao powder - GL 3.5 per 100 g Replacing sugar with a zero-glycemic index sweetener drastically lowers the glycemic load of a snack.
Dark chocolate sweetened with erythritol
Logi · Manage Insulin Resistance
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Chocolate Easter eggs is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 540 kcal |
| Carbohydrates | 58 g |
| Sugars (Total) | 55 g |
| Natural | 5 g |
| Added | 50 g |
| Fiber | 3 g |
| Soluble | 0.9 g |
| Insoluble | 2.1 g |
| Protein | 6 g |
| Fat | 32 g |
| Saturated | 19 g |
| Unsaturated | 11 g |
| Sodium | 60 mg |
Processing Level
Why this score?
- Low protein content
- Moderate glycemic index
- Very high content of added sugars
- High glycemic load (26)
- High amount of saturated fatty acids
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Chocolate Easter eggs?
Chocolate Easter eggs has a glycemic index of 45 (Low) and a glycemic load of 26 per 100 g.
Is Chocolate Easter eggs good for people with insulin resistance?
Chocolate Easter eggs has a low glycemic index (45), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.
How does Chocolate Easter eggs affect blood sugar?
Chocolate Easter eggs has a glycemic load of 26 per 100g, which indicates a significant impact on blood sugar levels.
Check Chocolate Easter eggs in the Logi app, with your portion.
