Harissa (north african chili paste)

GI 25 · LowGL 0.5 / tablespoon6/10

Low GI

25 GI

GL 0.5 per typical tablespoon (15 g) · GL 3 per 100 g

Logi score 6/10

Rich in antioxidants from chili peppers and spices
High sodium content

Harissa (north african chili paste) has a glycemic index of 25, higher than plain Harissa Sauce (20). One typical tablespoon (15 g) adds a glycemic load of 0.5.

Updated Oct 18, 2025 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error

Forms of Harissa Sauce

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Harissa (north african chili paste) is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.

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Nutrition Facts (per 100g)

120

Calories

15 g

Carbs

2.5 g

Protein

5 g

Fat

per 100g

Calories	120 kcal
Carbohydrates	15 g
Sugars (Total)	6 g
Natural	6 g
Added	0 g
Fiber	4 g
Soluble	1.2 g
Insoluble	2.8 g
Protein	2.5 g
Fat	5 g
Saturated	0.7 g
Unsaturated	4.3 g
Sodium	1200 mg

Processing Level

60%

Moderate

Why this score?

Rich in antioxidants from chili peppers and spices
Low in added sugars
Contains dietary fiber
High sodium content
Moderate processing level
May be spicy for sensitive individuals

Allergens

No EU-14 allergen listed

Low-GI recipes on Logi Food Coach

Frequently Asked Questions

What is the glycemic index of Harissa (north african chili paste)?

Harissa (north african chili paste) has a glycemic index of 25 (Low). One typical tablespoon (15 g) has a glycemic load of 0.5; per 100 g the glycemic load is 3.

Is Harissa (north african chili paste) good for people with insulin resistance?

Harissa (north african chili paste) has a low glycemic index (25), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.

Which form of Harissa Sauce has the lowest glycemic load?

Among the forms of Harissa Sauce in this database, Homemade harissa (low salt, fresh ingredients) has the lowest glycemic load (2 per 100 g).

Check Harissa (north african chili paste) in the Logi app, with your portion.