Cream filling

Cream filling

GI 65 · Medium GL 36 · High Score 2/10

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Cream filling has a glycemic index of 65, which classifies it as a moderate GI food. With a glycemic load of 36 per 100g, it has a significant impact on blood sugar.

Compared to other sweets, Cream filling ranks above average in glycemic index.

Cream filling is suitable in moderation for people monitoring blood sugar levels.

Glycemic Index 65
Medium GI
Moderate impact on blood sugar
Glycemic Load 36
High GL
Significant blood sugar impact
400
Calories
55g
Carbs
2g
Protein
20g
Fat

Logi Score: 2/10

Why this score?

  • Contains some unsaturated fat
  • Moderate water content
  • Very high added sugar
  • High glycemic load and index
  • No fiber content

Processing Level

90%
Highly Processed

Nutrition Facts (per 100g)

Calories400 kcal
Carbohydrates55g
Sugars (Total)40g
Natural5.0g
Added35g
Fiber0g
Soluble0g
Insoluble0g
Protein2g
Fat20g
Saturated10g
Unsaturated8g
Sodium150mg

Frequently Asked Questions

What is the glycemic index of Cream filling?

Cream filling has a glycemic index of 65, which classifies it as a moderate GI food. With a glycemic load of 36 per 100g, it has a significant impact on blood sugar.

Is Cream filling good for people with insulin resistance?

Cream filling has a moderate glycemic index (65). People with insulin resistance can consume it in moderation, ideally paired with protein or healthy fats to slow glucose absorption.

How does Cream filling affect blood sugar?

Cream filling has a glycemic load of 36 per 100g, which indicates a significant 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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