Graham cracker

Graham cracker

GI 74 · High GL 57 · High Score 2/10

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Graham cracker has a glycemic index of 74, which classifies it as a high GI food. With a glycemic load of 57 per 100g, it has a significant impact on blood sugar.

Compared to other sweets, Graham cracker ranks among the highest in glycemic index.

Graham cracker may cause rapid blood sugar spikes and is best consumed in small portions.

Glycemic Index 74
High GI
Rapid blood sugar spike
Glycemic Load 57
High GL
Significant blood sugar impact
430
Calories
77g
Carbs
6.7g
Protein
10g
Fat

Logi Score: 2/10

Why this score?

  • Some fiber present
  • Contains some protein
  • High glycemic load and index
  • High added sugar
  • Highly processed

Processing Level

90%
Highly Processed

Nutrition Facts (per 100g)

Calories430 kcal
Carbohydrates77g
Sugars (Total)24g
Natural4.0g
Added20g
Fiber2.5g
Soluble0.8g
Insoluble1.8g
Protein6.7g
Fat10g
Saturated2.2g
Unsaturated7.8g
Sodium370mg

Frequently Asked Questions

What is the glycemic index of Graham cracker?

Graham cracker has a glycemic index of 74, which classifies it as a high GI food. With a glycemic load of 57 per 100g, it has a significant impact on blood sugar.

Is Graham cracker good for people with insulin resistance?

Graham cracker has a high glycemic index (74), which means it causes rapid blood sugar spikes. People with insulin resistance should limit their intake or combine it with low-GI foods.

How does Graham cracker affect blood sugar?

Graham cracker has a glycemic load of 57 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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