Blood Sugar Impact of Shrimp Fried Rice
This food has a high impact on blood sugar and may cause a rapid spike. Consider pairing with protein or fat to moderate the impact.
Key Nutrients
Per 142.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 24.0g |
| Sugars | 3.0g |
| Fiber | 2.0g |
| Protein | 8.0g |
| Fat | 2.0g |
Estimated Blood Sugar Response
This curve estimates how this food may affect your blood sugar over time, based on its carbohydrate content, fiber, protein, and fat composition for the recommended serving size.
Community Blood Sugar Response
Real people share how this food actually affected their blood sugar levels.
Nutritional Information
Complete nutritional breakdown per serving based on USDA data.
Serving size 142.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 19.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
SOY FLAVORED RICE [WHITE RICE, SOY SEASONING (WHEY, HYDROLYZED SOY/CORN PROTEIN, MALTODEXTRIN, SALT, CARAMEL COLOR, ONION POWDER, SOYBEAN OIL, LESS THAN 2% SILICON DIOXIDE {ANTI CAKING AGENT} AND SOYBEAN OIL], SHRIMP: COOKED SHRIMP, WATER, SALT, SODIUM TRI POLYPHOSPHATE, NATURAL AND ARTIFICIAL COLORS (PAPRIKA AND FD&C #40), SUGAR SNAP PEAS, SUGAR PEAS PIECES, CARROTS, ONIONS, SCRAMBLED EGG [WHOLE EGGS, SKIM MILK, SOYBEAL OIL, MODIFIED FOOD STARCH, SALT, XANTHAN GUM, LIQUID PEPPER EXTRACT, CITRIC ACID, NATURAL AND ARTIFICIAL BUTTER FLAVOR (CLARIFIED BUTTER OIL, LIPOLYZED BUTTER OIL, ARTIFICIAL FLAVOR, ANNATO)].
How People Feel
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Vitamins & Minerals
Micronutrient content per serving, shown as a percentage of recommended daily values.
Vitamins
Minerals
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Ingredient Analysis
Breakdown of ingredients and processing level to help you understand what's in this food.
SOY FLAVORED RICE [WHITE RICE, SOY SEASONING (WHEY, HYDROLYZED SOY/CORN PROTEIN, MALTODEXTRIN, SALT, CARAMEL COLOR, ONION POWDER, SOYBEAN OIL, LESS THAN 2% SILICON DIOXIDE {ANTI CAKING AGENT} AND SOYBEAN OIL], SHRIMP: COOKED SHRIMP, WATER, SALT, SODIUM TRI POLYPHOSPHATE, NATURAL AND ARTIFICIAL COLORS (PAPRIKA AND FD&C #40), SUGAR SNAP PEAS, SUGAR PEAS PIECES, CARROTS, ONIONS, SCRAMBLED EGG [WHOLE EGGS, SKIM MILK, SOYBEAL OIL, MODIFIED FOOD STARCH, SALT, XANTHAN GUM, LIQUID PEPPER EXTRACT, CITRIC ACID, NATURAL AND ARTIFICIAL BUTTER FLAVOR (CLARIFIED BUTTER OIL, LIPOLYZED BUTTER OIL, ARTIFICIAL FLAVOR, ANNATO)].
Data Details
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Shrimp Fried Rice is a food product in the frozen appetizers & hors d'oeuvres category with a Blood Sugar Impact score of 43.4.
Shrimp Fried Rice has a Blood Sugar Impact (BSI) score of 43.4. Lower scores indicate less impact on blood glucose levels.
Shrimp Fried Rice contains 16.9g carbs, 2.1g sugars, 1.4g fiber, and 5.6g protein per 100g.
This food has a moderate-high blood sugar impact and should be consumed in moderation. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Shrimp Fried Rice into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Shrimp Fried Rice compares to similar foods. You can also explore other foods in the frozen appetizers & hors d'oeuvres category for alternatives.