Strawberries in syrup
Medium GI
GL 12 per 100 g
- Contains vitamin C
- High added sugar
Strawberries in syrup has a glycemic index of 65, higher than plain Fresh Strawberries (40).
Updated Jun 23, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Forms of Fresh Strawberries
- GI 40 · GL 3 per 100 g
Fresh Strawberries - GI 20 · GL 1 per 100 g cookedsugar free
Strawberries gently cooked with erythritol - GI 40 · GL 3 per 100 g frozen
Frozen strawberries - GI 40 · GL 3 per 100 g pieces
Strawberry pieces - GI 40 · GL 30 per 100 g sugar freedried
Dried strawberries (no added sugar) - GI 50 · GL 40 per 100 g dried
Dried strawberries
Logi · Manage Insulin Resistance
Lower your blood sugar through smarter food choices
Strawberries in syrup is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 75 kcal |
| Carbohydrates | 18 g |
| Sugars (Total) | 17 g |
| Natural | 5 g |
| Added | 12 g |
| Fiber | 1.2 g |
| Soluble | 0.4 g |
| Insoluble | 0.8 g |
| Protein | 0.4 g |
| Fat | 0.1 g |
| Saturated | 0 g |
| Unsaturated | 0.1 g |
| Sodium | 5 mg |
Processing Level
Why this score?
- Contains vitamin C
- Some fiber content
- High added sugar
- Moderate glycemic load
- Processed food product
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Strawberries in syrup?
Strawberries in syrup has a glycemic index of 65 (Moderate) and a glycemic load of 12 per 100 g.
Is Strawberries in syrup good for people with insulin resistance?
Strawberries in syrup has a moderate glycemic index (65). People with insulin resistance can consume it in moderation, ideally paired with protein or healthy fats.
Which form of Fresh Strawberries has the lowest glycemic load?
Among the forms of Fresh Strawberries in this database, Strawberries gently cooked with erythritol has the lowest glycemic load (1 per 100 g).
Check Strawberries in syrup in the Logi app, with your portion.
