Blood Sugar Impact of Red Velvet Tasty Pastry, Red Velvet
This food has a high impact on blood sugar and may cause a rapid spike. However, the fiber content may help slow sugar absorption.
Key Nutrients
Per 61.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 24.0g |
| Sugars | 1.0g |
| Fiber | 7.0g |
| Protein | 20.0g |
| Fat | 7.0g |
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 61.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 16.0g 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:
PROTEIN BLEND (MICELLAR CASEIN, CALCIUM CASEINATE, COLLAGEN PEPTIDES, WHEY PROTEIN ISOLATE), ERYTHRITOL, POLYDEXTROSE, HIGH OLEIC SUNFLOWER OIL, WATER, GLYCERIN, PALM OIL. CONTAINS LESS THAN 2% OF: VANILLA EXTRACT, COCOA PROCESSED WITH ALKALI, GUM ARABIC, SUNFLOWER LECITHIN, NATURAL FLAVORS, CITRIC ACID, MALIC ACID, CELLULOSE, XANTHAN GUM, SEA SALT, SOLUBLE CORN FIBER, PALM KERNEL OIL, MODIFIED CELLULOSE, BAKING SODA, SUCRALOSE, RED NO. 40, CARNAUBA WAX, SODIUM ALGINATE.
How People Feel
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Vitamins & Minerals
Micronutrient content per serving, shown as a percentage of recommended daily values.
Minerals
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Ingredient Analysis
Breakdown of ingredients and processing level to help you understand what's in this food.
PROTEIN BLEND (MICELLAR CASEIN, CALCIUM CASEINATE, COLLAGEN PEPTIDES, WHEY PROTEIN ISOLATE), ERYTHRITOL, POLYDEXTROSE, HIGH OLEIC SUNFLOWER OIL, WATER, GLYCERIN, PALM OIL. CONTAINS LESS THAN 2% OF: VANILLA EXTRACT, COCOA PROCESSED WITH ALKALI, GUM ARABIC, SUNFLOWER LECITHIN, NATURAL FLAVORS, CITRIC ACID, MALIC ACID, CELLULOSE, XANTHAN GUM, SEA SALT, SOLUBLE CORN FIBER, PALM KERNEL OIL, MODIFIED CELLULOSE, BAKING SODA, SUCRALOSE, RED NO. 40, CARNAUBA WAX, SODIUM ALGINATE.
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
Red Velvet Tasty Pastry, Red Velvet is a food product in the croissants, sweet rolls, muffins & other pastries category with a Blood Sugar Impact score of 31.2.
Red Velvet Tasty Pastry, Red Velvet has a Blood Sugar Impact (BSI) score of 31.2. Lower scores indicate less impact on blood glucose levels.
Red Velvet Tasty Pastry, Red Velvet contains 39.3g carbs, 1.6g sugars, 11.5g fiber, and 32.8g protein per 100g.
This food has a moderate blood sugar impact and can be included with portion control. 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 Tasty Pastry, 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 Tasty Pastry, Red Velvet compares to similar foods. You can also explore other foods in the croissants, sweet rolls, muffins & other pastries category for alternatives.