Vegetable Glycerin

Vegetable Glycerin

GI 35 · Low GL 35 · High Score 2/10

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Vegetable Glycerin has a glycemic index of 35, which classifies it as a low GI food. With a glycemic load of 35 per 100g, it has a significant impact on blood sugar.

Compared to other other, Vegetable Glycerin ranks among the lowest in glycemic index.

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

Glycemic Index 35
Low GI
Best for blood sugar control
Glycemic Load 35
High GL
Significant blood sugar impact
400
Calories
100g
Carbs
0g
Protein
0g
Fat

Logi Score: 2/10

Why this score?

  • No fat content
  • No sodium
  • High glycemic load
  • Ultra-processed
  • High added sugar content

Processing Level

85%
Highly Processed

Nutrition Facts (per 100g)

Calories400 kcal
Carbohydrates100g
Sugars (Total)100g
Natural0.0g
Added100g
Fiber0g
Soluble0g
Insoluble0g
Protein0g
Fat0g
Saturated0g
Unsaturated0g
Sodium0mg

Frequently Asked Questions

What is the glycemic index of Vegetable Glycerin?

Vegetable Glycerin has a glycemic index of 35, which classifies it as a low GI food. With a glycemic load of 35 per 100g, it has a significant impact on blood sugar.

Is Vegetable Glycerin good for people with insulin resistance?

Vegetable Glycerin has a low glycemic index (35), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.

How does Vegetable Glycerin affect blood sugar?

Vegetable Glycerin has a glycemic load of 35 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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