Pudding and Toppings

GI and GL table for Pudding and Toppings

Pudding and Toppings

The GI (Glycemic Index) & GL (Glycemic Load) table for puddings and toppings to help make a better choice when choosing puddings and toppings

GIName of product / food GLUnitMass (g) Comments
Tinned Fruit see FRUIT (Tinned Fruit)
Fresh Fruit see FRUIT (Fresh Fruit)
Yogurt see DAIRY (Dairy Based Beverages)
Low Ice cream, low fat frozen dairy dessert, chocolate, hazelnut, Gelato mania <5 2/3 cup 80 GIFSA & DSA
Low Custard, egg, homemade (low fat milk, egg and sugar)* <10 1/2 cup 125 Australian GI, GF
Low Custard, Ultramel Zero, Danone <5 1/2 cup 125 GIFSA & DSA, GF
Low Custard, homemade (low fat milk, custard powder and sugar) <10 1/2 cup 125 Australian GI
Low Instant pudding made with milk* <10 1/2 cup 100 Australian GI, GF
Low Pudding / fruit topping, strawberry, low GI, Thistlewood <5 2 Tbs 30 Tested by GI Science Lab, GF
Low Ice cream, lite, vanilla, Country Fresh <10 125 ml 60 GF
Low Ice cream, Dialicious, fat free, vanilla / English toffee, Nestlé <5 3 scoops 75 GIFSA & DSA, GF
Low Pudding / fruit topping, low GI, red cherry, Thistlewood <5 2 Tbs 30Tested by GI Science Lab, GF
Low Ice cream, low fat* <10 3 scoops 75 Average nutritional values
Low Pudding / fruit topping, low GI, blueberry, Thistlewood <5 2 Tbs 30Tested by GI Science Lab, GF
Medium Ice cream, regular* e.g. Country Fresh vanilla <20 3 scoops 75 High fat
Medium Jelly powder <10 1/4 packet 20Based on the GI of sugar, GF
Medium Jelly, ready to eat <10 1/2 cup 125 Based on the GI of sugar, GF
Medium Instant pudding, powder <20 1/4 packet 22.5 Calculated GI based on GI of cornstarch & sugar, GF
High Waffles** <30 1 small 60 High fat
High Tapioca pudding, made with milk >30 1/2 cup 135 Canadian GI; note the very high GL, GF
High Sago pudding* <30 1/2 cup 125 Estimated GI; MRC nutritionals; note the high GL, GF
High Tofu based frozen dessert (ice cream) <20 3 scoops 75 Australian GI

A true Low GI food releases glucose slowly and steadily into the bloodstream without overstimulating the pancreas to produce too much insulin. A High GI food, on the other hand, causes a sudden, large increase in blood glucose, resulting to either hyperglycaemia in Diabetics or hypoglycaemia in hypoglycaemics. GI of Glucose = 100
The products marked by an * are high in fat.
GF – means gluten free.

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