Classic Puff Pastry

Classic Puff Pastry

GI 57 · Medium GL 26 · High Score 2/10

Logi · Manage Insulin Resistance

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Classic Puff Pastry has a glycemic index of 57, which classifies it as a moderate GI food. With a glycemic load of 26 per 100g, it has a significant impact on blood sugar.

Compared to other grains, Classic Puff Pastry ranks above average in glycemic index.

Classic Puff Pastry is suitable in moderation for people monitoring blood sugar levels.

Glycemic Index 57
Medium GI
Moderate impact on blood sugar
Glycemic Load 26
High GL
Significant blood sugar impact
558
Calories
45g
Carbs
6.5g
Protein
38g
Fat

Logi Score: 2/10

Why this score?

  • Low added sugar content
  • Moderate glycemic index
  • High glycemic load
  • High saturated fat content
  • Low fiber content

Processing Level

90%
Highly Processed

Nutrition Facts (per 100g)

Calories558 kcal
Carbohydrates45g
Sugars (Total)1.2g
Natural0.7g
Added0.5g
Fiber2.2g
Soluble0.44g
Insoluble1.76g
Protein6.5g
Fat38g
Saturated18g
Unsaturated18g
Sodium370mg

Frequently Asked Questions

What is the glycemic index of Classic Puff Pastry?

Classic Puff Pastry has a glycemic index of 57, which classifies it as a moderate GI food. With a glycemic load of 26 per 100g, it has a significant impact on blood sugar.

Is Classic Puff Pastry good for people with insulin resistance?

Classic Puff Pastry has a moderate glycemic index (57). People with insulin resistance can consume it in moderation, ideally paired with protein or healthy fats.

How does Classic Puff Pastry affect blood sugar?

Classic Puff Pastry has a glycemic load of 26 per 100g, which indicates a significant impact on blood sugar levels.

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.

Continue on web →
Logi app — nutrition label screen Logi app — food index screen Logi app — ingredients screen
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