Blood Sugar Impact of Parmigiano Reggiano Ravioli, Parmigiano Reggiano
contains 36.4g carbs per 100g with a Blood Sugar Impact score of 92. Learn detailed nutrition facts for this pasta by shape & type to make informed diabetic food choices.
Key Nutrients
Per 140.0g servingParmigiano reggiano ravioli, parmigiano reggiano contains 51.0g of carbs, 7.0g of sugar, 14.0g of protein, 17.0g of fat, and 2.9g of fiber per 140.0g serving. These nutrients directly impact blood sugar levels and overall nutritional value.
| Nutrient |
Amount per serving |
|---|---|
| Carbs | 51.0g |
| Sugars | 7.0g |
| Fiber | 2.9g |
| Protein | 14.0g |
| Fat | 17.0g |
Estimated Blood Sugar Response
Parmigiano reggiano ravioli, parmigiano reggiano contains 36.4g of carbs, 5.0g of sugar, and 2.1g of fiber per 140.0 Gg serving. This chart shows the estimated blood sugar curve based on these nutritional factors. This data is an estimate intended for educational purposes only.
Medical Disclaimer: This blood sugar response estimate is intended for educational purposes only and is not medical advice.
Our Methodology: We calculate blood sugar impact using nutritional data including carbohydrates, sugars, fiber content, and food processing factors. This proprietary algorithm estimates timing and magnitude of blood sugar response based on established glycemic research.
Important: Individual responses vary significantly based on metabolism, medication, activity level, and overall health. This tool cannot replace professional medical advice, glucose monitoring, or consultation with your healthcare provider.
Community Blood Sugar Response
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Serving size 140.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 41.1g 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:
FILLING: CREAM, RICOTTA CHEESE (CULTURED MILK WHEY, SALT, ACIDITY REGULATOR [CITRIC ACID]), PARMIGIANO REGGIANO CHEESE (CULTURED MILK, SALT, ENZYMES), WATER, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), WHEY POWDER, BUTTER, CORN FLOUR, SALT. PASTA: WHEAT FLOUR, PASTEURIZED EGG, DURUM WHEAT SEMOLINA.
How People Feel
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Vitamins & Minerals
Minerals
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FILLING: CREAM, RICOTTA CHEESE (CULTURED MILK WHEY, SALT, ACIDITY REGULATOR [CITRIC ACID]), PARMIGIANO REGGIANO CHEESE (CULTURED MILK, SALT, ENZYMES), WATER, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), WHEY POWDER, BUTTER, CORN FLOUR, SALT. PASTA: WHEAT FLOUR, PASTEURIZED EGG, DURUM WHEAT SEMOLINA.
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.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Parmigiano Reggiano Ravioli, Parmigiano Reggiano is a food product in the pasta by shape & type category with a Blood Sugar Impact score of 92.5.
Parmigiano Reggiano Ravioli, Parmigiano Reggiano has a Blood Sugar Impact (BSI) score of 92.5. Lower scores indicate less impact on blood glucose levels.
Parmigiano Reggiano Ravioli, Parmigiano Reggiano contains 36.4g carbs, 5.0g sugars, 2.1g fiber, and 10.0g protein per 100g.
This food has a high blood sugar impact and should be limited in diabetic diets. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Parmigiano Reggiano Ravioli, Parmigiano Reggiano into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Parmigiano Reggiano Ravioli, Parmigiano Reggiano compares to similar foods. You can also explore other foods in the pasta by shape & type category for alternatives.