Babyfood, green beans and turkey, strained & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 1.8 per 100g.
✅ Nutrition data verified · GL 1.8/100g · GI 45.6 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Impact
Nutrition at a Glance
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 56g | 3.0g | 1.0 | Friendly |
| Standard Serving | 113g | 6.0g | 2.0 | Friendly |
| Restaurant Portion | 226g | 12.1g | 4.1 | Friendly |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Related Baby Foods Options
🍽️ Babyfood
🟢 Low GL · GL 7.5/100g
🍽️ Babyfood
🔴 Limit · GL 33.9/100g
🍽️ Babyfood
🟢 Low GL · GL 9.5/100g
Practical Tips
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
💡 Glycemic Load Over Glycemic Index
GL accounts for both the speed AND amount of carbohydrate, making it more practical for real-world eating than GI alone.
💡 Pair Carbs With Protein
Adding protein to a carbohydrate-containing meal slows digestion and helps prevent blood sugar spikes.
💡 Fiber Is Your Friend
Dietary fiber slows carbohydrate absorption. Aim for at least 3g of fiber per serving of carbohydrate foods.
Quick Answers
What do the numbers say about green beans and turkey strained and blood sugar?
Based on its glycemic load of 1.8, green beans and turkey strained falls within the diabetes-friendly range. This suggests lower blood sugar impact for the stated serving size. This is a dietary reference, not individual medical guidance.
Where does green beans and turkey strained sit on the glycemic load scale?
GL = 1.8 per 100g for green beans and turkey strained. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. green beans and turkey strained falls into the Low category.
How quickly does green beans and turkey strained raise blood sugar?
The primary way green beans and turkey strained affects blood sugar is through its carbohydrate content (5.3g/100g). With a GI of 45.6 (low) and limited fiber, this produces an overall GL of 1.8 (Low).
Is the GI value accurate?
The GI of 45.6 for green beans and turkey strained is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Baby Foods category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
References & Data Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 45.6 — subcategory_avg:Baby Foods. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 113.0g) = 1.8 × 113.0 ÷ 100 = 2.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 169049. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Babyfood, green beans and turkey, strained — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/babyfood-green-beans-and-turkey-strained/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.