Blood Sugar Impact of Red Velvet Cheesecake, Red Velvet
contains 33.3g carbs per 100g with a Blood Sugar Impact score of 100. Learn detailed nutrition facts for this cakes, cupcakes, snack cakes to make informed diabetic food choices.
Key Nutrients
Per 171.0g servingRed velvet cheesecake, red velvet contains 57.0g of carbs, 39.0g of sugar, 9.0g of protein, 0g of fat, and 1.0g of fiber per 171.0g serving. These nutrients directly impact blood sugar levels and overall nutritional value.
| Nutrient |
Amount per serving |
|---|---|
| Carbs | 57.0g |
| Sugars | 39.0g |
| Fiber | 1.0g |
| Protein | 9.0g |
| Fat | 0g |
Estimated Blood Sugar Response
Red velvet cheesecake, red velvet contains 33.3g of carbs, 22.8g of sugar, and 0.6g of fiber per 171.0 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
Real people share how this food actually affected their blood sugar levels.
Serving size 171.0 Gg
% Daily Value*
* 17.0g 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:
CREAM CHEESE (PASTEURIZED MILK AND CREAM [MILK], SALT, CAROB BEAN GUM, CHEESE CULTURE), CHOCOLATE COOKIE CRUMBS (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR PALM OIL, COCOA [PROCESSED WITH ALKALI], HIGH FRUCTOSE CORN SYRUP, CORN FLOUR, SALT, DEXTROSE, SODIUM BICARBONATE, SOY LECITHIN), SUGAR, HEAVY CREAM (CREAM [MILK], GUAR GUM, CARRAGEENAN, LOCUST BEAN GUM), SOYBEAN OIL, WATER, ENRICHED BLEACHED WHEAT FLOUR )WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHOLE EGGS, BUTTERMILK (GRADE A LOWFAT MILK, SKIM MILK POWDER, CULTURES, SALT, VITAMIN A PALMITATE AND VITAMIN D3), FRUCTOSE, UNSALTED BUTTER (PASTEURIZED CREAM [MILK], NATURAL FAVORING), INVERT SUGAR, NON-FAT DRY MILK, POWDERED SUGAR (SUCROSE, CORN STARCH), WHEY PROTEIN CONCENTRATE (MILK), FOOD STARCH - MODIFIED, COCOA POWDER, NATURAL FLAVORS, ARTIFICIAL RED COLOR (WATER, HIGH FRUCTOSE CORN SYRUP, GLYCERINE, SORBITOL, SUGAR, RED 40, FOOD STARCH - MODIFIED, RED 3, YELLOW 5, SODIUM BENZOATE AND POTASSIUM SORBATE [AS PRESERVATIVES], CARRAGEENAN GUM, AGAR GUM, CITRIC ACID), SALT, EMULSIFIER (WATER, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, LACTYLIC ESTERS OF FATTY ACIDS, POTASSIUM SORBATE), SODIUM BICARBONATE, SOY LECITHIN.
How People Feel
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Vitamins & Minerals
Minerals
Compare this against
CREAM CHEESE (PASTEURIZED MILK AND CREAM [MILK], SALT, CAROB BEAN GUM, CHEESE CULTURE), CHOCOLATE COOKIE CRUMBS (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR PALM OIL, COCOA [PROCESSED WITH ALKALI], HIGH FRUCTOSE CORN SYRUP, CORN FLOUR, SALT, DEXTROSE, SODIUM BICARBONATE, SOY LECITHIN), SUGAR, HEAVY CREAM (CREAM [MILK], GUAR GUM, CARRAGEENAN, LOCUST BEAN GUM), SOYBEAN OIL, WATER, ENRICHED BLEACHED WHEAT FLOUR )WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHOLE EGGS, BUTTERMILK (GRADE A LOWFAT MILK, SKIM MILK POWDER, CULTURES, SALT, VITAMIN A PALMITATE AND VITAMIN D3), FRUCTOSE, UNSALTED BUTTER (PASTEURIZED CREAM [MILK], NATURAL FAVORING), INVERT SUGAR, NON-FAT DRY MILK, POWDERED SUGAR (SUCROSE, CORN STARCH), WHEY PROTEIN CONCENTRATE (MILK), FOOD STARCH - MODIFIED, COCOA POWDER, NATURAL FLAVORS, ARTIFICIAL RED COLOR (WATER, HIGH FRUCTOSE CORN SYRUP, GLYCERINE, SORBITOL, SUGAR, RED 40, FOOD STARCH - MODIFIED, RED 3, YELLOW 5, SODIUM BENZOATE AND POTASSIUM SORBATE [AS PRESERVATIVES], CARRAGEENAN GUM, AGAR GUM, CITRIC ACID), SALT, EMULSIFIER (WATER, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, LACTYLIC ESTERS OF FATTY ACIDS, POTASSIUM SORBATE), SODIUM BICARBONATE, SOY LECITHIN.
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
Red Velvet Cheesecake, Red Velvet is a food product in the cakes, cupcakes, snack cakes category with a Blood Sugar Impact score of 100.0.
Red Velvet Cheesecake, Red Velvet has a Blood Sugar Impact (BSI) score of 100.0. Lower scores indicate less impact on blood glucose levels.
Red Velvet Cheesecake, Red Velvet contains 33.3g carbs, 22.8g sugars, 0.6g fiber, and 5.3g 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 Red Velvet Cheesecake, Red Velvet into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Red Velvet Cheesecake, Red Velvet compares to similar foods. You can also explore other foods in the cakes, cupcakes, snack cakes category for alternatives.