Which food has less impact on blood sugar?

FILLING WATER, BEEF, PINTO BEANS, GREEN CHILE (GREEN CHILES AND CITRIC ACID), SEASONING (CEILAL [CORN, WHEAT, RYE, OAT, AND RICE FLOURS), DE H YDROLYZED SOY PROTEM POWDER SPICES. GARLIC POWDER, CITRIC ACID, DEHYDRATED PARSLEY, DEHYDRATED LILANT MUJ, GHEEN CHILE PUHEE (UNCH ATTAIN ACID TEXTURE V A AF FIN (SOY FLOUR), GEEN BELLIER CEREAL (CORN, WHERIA EIN (SOY FLOUR, UAVEN BEL AND RICE FLOURS). SEASONING (SALT. DEXTROSE, SPICES, ONION POWDER, HYDROLYZED SOVANNFIN CORN ONLIN, YEASI PROTEIN AND WHEAT GLUTEN, CORN FLOUR CHYD VATEN GREEN RELL PEPPER POWDEL GARLIC POWDER, ETH WHIVEO GARLIC POWDER, EXTRACTIVES PAPRIKA DEHYDRATED ONION, SALT JALAPENO PEPPER (JALA NO PEPPERS, SALI, ACETIC ACID, CALCIUM CHLORIDE), SEASONING (SPICES, SALT, DEHYDRATED VEGETABLES ONION RELPEPPERS. CELERY. PEPPERS), DEXTROOG, UNIUN POWDER.AT POWDER CITRIC ACID. EXTRACTIVES OF SPICE), PAPRIKA, VINEGAR, BLACK PEPPER, CUMIN. TORTILLAENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, NIACIN REDUCED IN THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN AVIN FOLIC ACID) WATER, SOYBEAN TOUGH CONDITIONER (MONO- AND DIGLYCERIDES, CORN STAR WHEAT FLOUR, GUAR GUM AND 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SILICON DIOXIDE (PLWAD ENZYMES (WHEATI. SALT), SALT, GUAR GUM, DOUGH CUNUITIU HEAT STARCH, CALCIUM CARBONATE, SILICON DIOXIDE EL A LCYSTEINE HYDROCHLORIDE), BAKING POWDER (SODIUM BICARBONATE, CORNSTARCH, SODIUM ALUMINUM SUL CALCIUM SULFATE, MONOCALCIUM PHOSPHATE).