Potato starch

Potato starch

GI 85 · High GL 70 · High Score 2/10

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Potato starch has a glycemic index of 85, which classifies it as a high GI food. With a glycemic load of 70 per 100g, it has a significant impact on blood sugar.

Compared to other grains, Potato starch ranks among the highest in glycemic index.

Potato starch may cause rapid blood sugar spikes and is best consumed in small portions.

Glycemic Index 85
High GI
Rapid blood sugar spike
Glycemic Load 70
High GL
Significant blood sugar impact
330
Calories
83g
Carbs
0.5g
Protein
0.1g
Fat

Logi Score: 2/10

Why this score?

  • Very low fat content
  • No added sugars
  • Very high glycemic index
  • Very high glycemic load
  • Negligible amount of fiber and protein

Processing Level

50%
Moderate

Nutrition Facts (per 100g)

Calories330 kcal
Carbohydrates83g
Sugars (Total)0.1g
Natural0.1g
Added0g
Fiber0.5g
Soluble0.2g
Insoluble0.4g
Protein0.5g
Fat0.1g
Saturated0g
Unsaturated0.1g
Sodium20mg

Frequently Asked Questions

What is the glycemic index of Potato starch?

Potato starch has a glycemic index of 85, which classifies it as a high GI food. With a glycemic load of 70 per 100g, it has a significant impact on blood sugar.

Is Potato starch good for people with insulin resistance?

Potato starch has a high glycemic index (85), 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 Potato starch affect blood sugar?

Potato starch has a glycemic load of 70 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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