Fermented celery

Fermented celery

GI 15 · Low GL 0 · Low Score 9/10

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Fermented celery has a glycemic index of 15, 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 vegetables, Fermented celery ranks among the lowest in glycemic index.

Fermented celery is a good choice for people managing blood sugar, insulin resistance, or following a low-GI diet.

Glycemic Index 15
Low GI
Best for blood sugar control
Glycemic Load 0
Low GL
Minimal blood sugar impact
16
Calories
3g
Carbs
0.7g
Protein
0.2g
Fat

Logi Score: 9/10

Why this score?

  • Rich in probiotics
  • Low glycemic load
  • High fiber content
  • High sodium content
  • May cause bloating in sensitive individuals

Processing Level

25%
Minimal

Nutrition Facts (per 100g)

Calories16 kcal
Carbohydrates3g
Sugars (Total)1.4g
Natural1.4g
Added0g
Fiber1.6g
Soluble0.5g
Insoluble1.1g
Protein0.7g
Fat0.2g
Saturated0.03g
Unsaturated0.1g
Sodium800mg

Frequently Asked Questions

What is the glycemic index of Fermented celery?

Fermented celery has a glycemic index of 15, 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 Fermented celery good for people with insulin resistance?

Fermented celery has a low glycemic index (15), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.

How does Fermented celery affect blood sugar?

Fermented celery 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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