Tapioca syrup
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Tapioca syrup has a glycemic index of 70, which classifies it as a high GI food. With a glycemic load of 55 per 100g, it has a significant impact on blood sugar.
Compared to other sweets, Tapioca syrup ranks among the highest in glycemic index.
Tapioca syrup may cause rapid blood sugar spikes and is best consumed in small portions.
Logi Score: 2/10
Why this score?
- ✓ Fat free
- ✓ Low sodium
- ✗ Extremely high glycemic load
- ✗ Very high added sugar
- ✗ No fiber or protein
Processing Level
Nutrition Facts (per 100g)
| Calories | 315 kcal |
| Carbohydrates | 78g |
| Sugars (Total) | 78g |
| Natural | 0.0g |
| Added | 78g |
| Fiber | 0g |
| Soluble | 0g |
| Insoluble | 0g |
| Protein | 0g |
| Fat | 0g |
| Saturated | 0g |
| Unsaturated | 0g |
| Sodium | 12mg |
Frequently Asked Questions
What is the glycemic index of Tapioca syrup?
Tapioca syrup has a glycemic index of 70, which classifies it as a high GI food. With a glycemic load of 55 per 100g, it has a significant impact on blood sugar.
Is Tapioca syrup good for people with insulin resistance?
Tapioca syrup has a high glycemic index (70), 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 Tapioca syrup affect blood sugar?
Tapioca syrup has a glycemic load of 55 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 →