Horseradish Cream Cheese
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.
Horseradish Cream Cheese 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 dairy, Horseradish Cream Cheese ranks among the lowest in glycemic index.
Horseradish Cream Cheese is a good choice for people managing blood sugar, insulin resistance, or following a low-GI diet.
Logi Score: 4.5/10
Why this score?
- ✓ Low carbohydrate content
- ✓ Source of protein
- ✗ Very high saturated fat content
- ✗ Lack of dietary fiber
- ✗ Relatively high sodium concentration
Processing Level
Nutrition Facts (per 100g)
| Calories | 210 kcal |
| Carbohydrates | 4.5g |
| Sugars (Total) | 3.5g |
| Natural | 3.5g |
| Added | 0g |
| Fiber | 0g |
| Soluble | 0g |
| Insoluble | 0g |
| Protein | 6g |
| Fat | 19g |
| Saturated | 12g |
| Unsaturated | 7g |
| Sodium | 400mg |
Frequently Asked Questions
What is the glycemic index of Horseradish Cream Cheese?
Horseradish Cream Cheese 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 Horseradish Cream Cheese good for people with insulin resistance?
Horseradish Cream Cheese 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 Horseradish Cream Cheese affect blood sugar?
Horseradish Cream Cheese has a glycemic load of 0 per 100g, which indicates a minimal impact on blood sugar levels.
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.