Microflora blend

Microflora blend

GI 0 · Low GL 0 · Low Score 9/10

Logi · Manage Insulin Resistance

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Microflora blend 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 other, Microflora blend ranks among the lowest in glycemic index.

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

Glycemic Index 0
Low GI
Best for blood sugar control
Glycemic Load 0
Low GL
Minimal blood sugar impact
20
Calories
2g
Carbs
2g
Protein
0.5g
Fat

Logi Score: 9/10

Why this score?

  • Very low calorie
  • No added sugar
  • Low processing level
  • Low soluble fiber
  • Limited micronutrient data

Processing Level

70%
Highly Processed

Nutrition Facts (per 100g)

Calories20 kcal
Carbohydrates2g
Sugars (Total)0g
Natural0.0g
Added0g
Fiber1g
Soluble0.3g
Insoluble0.7g
Protein2g
Fat0.5g
Saturated0.1g
Unsaturated0.4g
Sodium20mg

Frequently Asked Questions

What is the glycemic index of Microflora blend?

Microflora blend 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 Microflora blend good for people with insulin resistance?

Microflora blend 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 Microflora blend affect blood sugar?

Microflora blend 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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