Beans, black, mature seeds, cooked, boiled, without salt & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 5.8 per 100g.
✅ Nutrition data verified · GL 5.8/100g · GI 38.8 · 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
Version Differences at a Glance
At 1 mg per 100g, this is the lowest-sodium version in the Beans group — about 99% below the family average, with the family spanning 1 to 384 mg per 100g. The sugar figure (0.3 per 100g) is a middle-of-the-family number — variants here run 0.2-2.1 per 100g.
Verdicts split across the family: the gentlest option is Cooked (GL 5.8) and the heaviest is Raw (GL 18.2); this one is low gl. The Beans family's GL range is 3.7-18.5 per 100g across 8 versions, enough spread to make the specific choice count. Closest variants worth comparing: Mature seeds, Cooked, Mature seeds.
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🫘 Beans
🟢 Low GL · GL 5.8/100g
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🟢 Low GL · GL 1.9/100g
🟢 Low GL · GL 0.3/100g
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💡 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.
Questions People Ask
Is Beans black good for diabetes?
Yes — Beans black has a glycemic load of just 5.8 (GL ≤10), meaning it has minimal impact on blood sugar in standard servings. Individual responses vary — monitor your own glucose when trying new foods.
What is the glycemic load of Beans black?
GL = 5.8 per 100g for Beans black. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. Beans black falls into the Low category.
How does Beans black affect blood sugar?
Beans black affects blood sugar by releasing glucose during digestion. Since its GL is 5.8 (low), it's unlikely to cause problems in standard servings. Individual responses vary — check your glucose monitor.
Is the GI value accurate?
The GI of 38.8 for Beans black is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Legumes and Legume Products 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.
Methodology & Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 38.8 — subcategory_avg:Legumes and Legume Products. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 172.0g) = 5.8 × 172.0 ÷ 100 = 10.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 173735. 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. “Beans, black, mature seeds, cooked, boiled, without salt — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/beans-black-mature-seeds-cooked-boiled-without-salt/
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.