Blood Sugar Impact of Parmesan & Romano Artichoke Dip, Parmesan & Romano
This food has a low impact on blood sugar and is likely to provide stable energy. The high fat content makes this a good choice for stable blood sugar.
Key Nutrients
Per 27.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 3.0g |
| Sugars | 0.0g |
| Fiber | 0.0g |
| Protein | 3.0g |
| Fat | 6.0g |
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 27.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 3.0g 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:
ARTICHOKE HEARTS (ARTICHOKE HEARTS, WATER, SALT, CITRIC ACID), CREAM CHEESE (PASTEURIZED MILK, PASTEURIZED CREAM, CHEESE CULTURE, SALT, STABILIZERS [CAROB BEAN, XANTHAN GUM, GUAR GUM]), MAYONNAISE (SOYBEAN OIL, CORN SYRUP, WATER, EGG YOLK, DISTILLED VINEGAR, CIDER VINEGAR, SALT, CALCIUM DISODIUM EDTA [PRESERVATIVE]), GRATED PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, MILK-CONTAINING ENZYMES, POWDERED CELLULOSE), ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CHEESE CULTURES, SALT, MILK-CLOTTING ENZYMES), WATER, APPLE CIDER VINEGAR (APPLE JUICE, WATER), SUGAR, SALT, GARLIC, POTASSIUM SORBATE (PRESERVATIVE), XANTHAN GUM.
How People Feel
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Ingredient Analysis
Breakdown of ingredients and processing level to help you understand what's in this food.
ARTICHOKE HEARTS (ARTICHOKE HEARTS, WATER, SALT, CITRIC ACID), CREAM CHEESE (PASTEURIZED MILK, PASTEURIZED CREAM, CHEESE CULTURE, SALT, STABILIZERS [CAROB BEAN, XANTHAN GUM, GUAR GUM]), MAYONNAISE (SOYBEAN OIL, CORN SYRUP, WATER, EGG YOLK, DISTILLED VINEGAR, CIDER VINEGAR, SALT, CALCIUM DISODIUM EDTA [PRESERVATIVE]), GRATED PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, MILK-CONTAINING ENZYMES, POWDERED CELLULOSE), ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CHEESE CULTURES, SALT, MILK-CLOTTING ENZYMES), WATER, APPLE CIDER VINEGAR (APPLE JUICE, WATER), SUGAR, SALT, GARLIC, POTASSIUM SORBATE (PRESERVATIVE), XANTHAN GUM.
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.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Parmesan & Romano Artichoke Dip, Parmesan & Romano is a food product in the dips & salsa category with a Blood Sugar Impact score of 5.7.
Parmesan & Romano Artichoke Dip, Parmesan & Romano has a Blood Sugar Impact (BSI) score of 5.7. Lower scores indicate less impact on blood glucose levels.
Parmesan & Romano Artichoke Dip, Parmesan & Romano contains 11.1g carbs, 0.0g sugars, 0.0g fiber, and 11.1g protein per 100g.
This food has a low blood sugar impact and is generally suitable for 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 Parmesan & Romano Artichoke Dip, Parmesan & Romano into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Parmesan & Romano Artichoke Dip, Parmesan & Romano compares to similar foods. You can also explore other foods in the dips & salsa category for alternatives.