Hydrolyzed vegetable protein (with soy)
Logi · Manage Insulin Resistance
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Hydrolyzed vegetable protein (with soy) has a glycemic index of 0, 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 legumes, Hydrolyzed vegetable protein (with soy) ranks among the lowest in glycemic index.
Hydrolyzed vegetable protein (with soy) is a good choice for people managing blood sugar, insulin resistance, or following a low-GI diet.
Logi Score: 5.5/10
Why this score?
- ✓ High protein content
- ✓ Low saturated fat
- ✓ Contains some fiber
- ✗ Very high sodium
- ✗ Highly processed
- ✗ Potential allergen (soy)
Processing Level
Nutrition Facts (per 100g)
| Calories | 350 kcal |
| Carbohydrates | 20g |
| Sugars (Total) | 2g |
| Natural | 2.0g |
| Added | 0g |
| Fiber | 5g |
| Soluble | 1.5g |
| Insoluble | 3.5g |
| Protein | 65g |
| Fat | 2g |
| Saturated | 0.3g |
| Unsaturated | 1.7g |
| Sodium | 4000mg |
Frequently Asked Questions
What is the glycemic index of Hydrolyzed vegetable protein (with soy)?
Hydrolyzed vegetable protein (with soy) has a glycemic index of 0, 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 Hydrolyzed vegetable protein (with soy) good for people with insulin resistance?
Hydrolyzed vegetable protein (with soy) has a low glycemic index (0), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.
How does Hydrolyzed vegetable protein (with soy) affect blood sugar?
Hydrolyzed vegetable protein (with soy) 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 →