Soba
Jelly dessert: carbs, carb exchanges and glycemic index
Values per 100 g: jelly dessert, from a mix.
14.2g net carbs per 100 g
0.9carb exchanges per 100 g (15 g each)
53glycemic index
These are reference values. Set your insulin dose with your doctor.
Nutrition per 100 g
| Net carbs | 14.2 g |
|---|---|
| Fiber | 0.0 g |
| Protein | 1.2 g |
| Fat | 0.0 g |
| Energy | 60 kcal |
Source: USDA FoodData Central, SR Legacy, record 169596 “Gelatin desserts, dry mix, prepared with water”. Net carbs = total carbs 14.2 g − fiber 0.0 g.
Portions
| Portion | ½ cup135 g | 1 cup270 g |
|---|---|---|
| Net carbs, g | 19.2 | 38.3 |
| Carb units (10 g) | 1.9 | 3.8 |
| Carb units (12 g) | 1.6 | 3.2 |
| Carb exchanges (15 g) | 1.3 | 2.6 |
| Glycemic load | 10 | 20 |
The portion weights come from the USDA household measures for this food. A cup is a US measuring cup, about 240 ml. Carb units = carbs of the portion ÷ 10, 12 or 15 g. Glycemic load = GI × carbs of the portion ÷ 100.
Glycemic index
GI 53. This value is from one measurement in the 2021 international GI tables.
Foods in the tables:
- Jelly, made from commercial jelly crystals, Raspberry Razzle flavor (Aeroplane Jelly Company, West Ryde, Australia), prepared with water
Count a full plate
Soba estimates the same values from a photo of your plate: net carbs, carb units, GI and glycemic load.
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