Which food has less impact on blood sugar?
Haddock (Raw)
UsdaPork Tenderloin (Raw)
UsdaComparing Key Nutrients
| Nutrient | Haddock (Raw) | Pork Tenderl... |
|---|---|---|
| Carbs | 0.0g | 0.0g |
| Sugars | 0g | 0g |
| Fiber | 0g | 0g |
| Protein | 16.3g | 21.6g |
| Fat | 0.5g | 3.9g |
Estimated Blood Sugar Response
Compare Haddock (Raw) vs Pork Tenderloin (Raw): Both have similar blood sugar impact with BSI scores of 0.0 and 0.0 respectively. Choose based on your nutritional preferences and portion size for optimal blood sugar management.
Medical Disclaimer: This data is an estimate intended for educational purposes only. Individual responses to foods may vary significantly. Always consult with your healthcare provider for medical advice related to your specific condition.
Haddock (Raw)
Pork Tenderloin (Raw)
Community Blood Sugar Responses
Real people share how these foods actually affected their blood sugar levels. Click to add your own experience.
Nutritional Labels
This section compares the nutritional labels of the two foods.
Haddock (Raw)
Serving size 100 Gg
% Daily Value*
* 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:
SINGLE INGREDIENT FOUNDATION FOOD
Pork Tenderloin (Raw)
Serving size 100 Gg
% Daily Value*
* 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:
SINGLE INGREDIENT FOUNDATION FOOD
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Haddock (Raw)
Vitamins
Minerals
Pork Tenderloin (Raw)
Minerals
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Haddock (Raw) Tags
Pork Tenderloin (Raw) Tags
Data Quality
This section compares the data quality and source information for both foods.
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 scores below to help you assess accuracy.
Report Data Issues for Haddock (Raw)
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Report Data Issues for Pork Tenderloin (Raw)
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
The key difference is in their blood sugar impact: Fish, Haddock, Raw has a BSI of 0.0 while Pork, Loin, Tenderloin, Boneless, Raw has a BSI of 0.0. Pork, Loin, Tenderloin, Boneless, Raw has the lower blood sugar impact, making it potentially better for blood glucose management.
Pork, Loin, Tenderloin, Boneless, Raw appears to be the better choice for diabetics with a lower BSI score of 0.0. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Fish, Haddock, Raw contains 0.0g of carbohydrates per 100g, while Pork, Loin, Tenderloin, Boneless, Raw contains 0.0g per 100g. Both foods have similar carbohydrate content.
Fish, Haddock, Raw provides 0g of fiber per 100g, compared to 0g in Pork, Loin, Tenderloin, Boneless, Raw. Both foods provide similar amounts of fiber.
Use this comparison to make informed substitutions in your meals. The food with the lower BSI score will generally have less impact on your blood sugar. Consider pairing higher-impact foods with protein or fiber to help moderate blood glucose response.
Yes! Use our comparison tool to explore other foods in similar categories. You can also browse the finfish and shellfish products category to find more alternatives and make additional comparisons.