Blood Sugar Impact of Buttermilk Waffles, Buttermilk

Buttermilk Waffles, Buttermilk
47

contains 35.7g carbs per 100g with a Blood Sugar Impact score of 47. Learn detailed nutrition facts for this frozen pancakes, waffles, french toast & crepes to make informed diabetic food choices.

Grams
per serving

Key Nutrients

Per 70.0g serving

Buttermilk waffles, buttermilk contains 25.0g of carbs, 3.0g of sugar, 3.0g of protein, 3.0g of fat, and 1.0g of fiber per 70.0g serving. These nutrients directly impact blood sugar levels and overall nutritional value.

Nutrient Amount
per serving
Carbs 25.0g
Sugars 3.0g
Fiber 1.0g
Protein 3.0g
Fat 3.0g

Estimated Blood Sugar Response

BSI Score:
47

Buttermilk waffles, buttermilk contains 35.7g of carbs, 4.3g of sugar, and 1.4g of fiber per 70.0 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 70.0 Gg

Calories 140

% Daily Value*

Total Fat 3.0g 4%
Saturated Fat 0.5g 3%
Trans Fat 0.0g
Monounsaturated Fat 0.5g
Polyunsaturated Fat 1.5g
Cholesterol 4.9mg 2%
Sodium 310.1mg 13%
Total Carbohydrates 25.0g 9%
Dietary Fiber 1.0g 3%
Total Sugars 3.0g

* 21.0g of carbohydrates not detailed in USDA data

Protein 3.0g 6%
Calcium 200.2mg 15%
Iron 3.6mg 20%
Potassium 79.8mg 2%

* 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:

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BUTTERMILK, SOYBEAN OIL, WHEY SOLIDS, SUGAR, WHOLE EGGS, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), SOY LECITHIN, SALT, CALCIUM PHOSPHATE, CALCIUM CARBONATE, VITAMIN A PALMITATE, NIACIN, REDUCED IRON, PYRIDOXINE HYDROCHLORIDE, RIBOFLAVIN, THIAMIN MONONITRATE AND CYANOCOBALAMIN.

How People Feel

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Vitamins & Minerals

Vitamins

Vitamin A 159% DV
Niacin (B3) 36% DV
Riboflavin (B2) 38% DV
Vitamin B6 34% DV
Vitamin B12 71% DV

Minerals

Calcium 29% DV
Iron 29% DV
Potassium 3% DV
Phosphorus 36% DV
* % Daily Values based on 2,000 calorie diet

Compare this against

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BUTTERMILK, SOYBEAN OIL, WHEY SOLIDS, SUGAR, WHOLE EGGS, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), SOY LECITHIN, SALT, CALCIUM PHOSPHATE, CALCIUM CARBONATE, VITAMIN A PALMITATE, NIACIN, REDUCED IRON, PYRIDOXINE HYDROCHLORIDE, RIBOFLAVIN, THIAMIN MONONITRATE AND CYANOCOBALAMIN.

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.

Brand Nash Finch Company
Data Source Branded
Data Quality Score 85/100
Quality Tier High
USDA Food Record ID 2252659

Frequently Asked Questions

Common questions about this food category and how to use these foods for diabetes management