Fish aspic
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 →
Fish aspic has a glycemic index of 5, 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 seafood, Fish aspic ranks among the lowest in glycemic index.
Fish aspic is a good choice for people managing blood sugar, insulin resistance, or following a low-GI diet.
Logi Score: 8/10
Why this score?
- ✓ Low index and glycemic load
- ✓ Good source of protein
- ✓ Low level of processing
- ✗ Relatively high sodium content
- ✗ Low fiber content
- ✗ Small amount of healthy fats
Processing Level
Nutrition Facts (per 100g)
| Calories | 65 kcal |
| Carbohydrates | 2g |
| Sugars (Total) | 1g |
| Natural | 1.0g |
| Added | 0g |
| Fiber | 0.5g |
| Soluble | 0.2g |
| Insoluble | 0.4g |
| Protein | 10g |
| Fat | 2g |
| Saturated | 0.5g |
| Unsaturated | 1.2g |
| Sodium | 350mg |
Frequently Asked Questions
What is the glycemic index of Fish aspic?
Fish aspic has a glycemic index of 5, 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 Fish aspic good for people with insulin resistance?
Fish aspic has a low glycemic index (5), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.
How does Fish aspic affect blood sugar?
Fish aspic 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 →