Beef, variety meats and by-products, brain, cooked, simmered & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 0 per 100g.
✅ Nutrition data verified · GL 0/100g · GI None · TIER 4 ⚠️ GI: Low-Carb Estimate
GI estimated by low-carbohydrate inference — not directly tested. [1] [3]
Glycemic Response at a Glance
Nutrition Profile
Version Differences at a Glance
The sodium figure (108 mg per 100g) is a middle-of-the-family number — variants here run 7-198 mg per 100g. The protein figure (11.7 per 100g) is a middle-of-the-family number — variants here run 1.5-28.5 per 100g.
Closest variants worth comparing: Raw, Cooked, Raw.
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 42g | 0.6g | 0.0 | High |
| Standard Serving | 85g | 1.3g | 0.0 | High |
| Restaurant Portion | 170g | 2.5g | 0.0 | High |
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.
Practical Guidance
💡 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.
Explore More in Beef Products
Common Questions
Can brain simmered fit into a diabetes meal plan?
Yes, brain simmered shows a low glycemic load (0), which suggests it is a lower-impact option. This is based on published GI data — consult your healthcare provider for personalized advice.
What is the glycemic load of brain simmered?
GL = 0 per 100g for brain simmered. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. brain simmered falls into the Low category.
How does brain simmered affect blood sugar?
brain simmered affects blood sugar by releasing glucose during digestion. Since its GL is 0 (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 0 for brain simmered is estimated (Tier 4), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Beef 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.
Data Sources
Data Tier: TIER 4 — estimated from category average
Glycemic Index (GI): 0 — None. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 85.0g) = 0 × 85.0 ÷ 100 = 0.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 168624. 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. “Beef, variety meats and by-products, brain, cooked, simmered — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/beef-variety-meats-and-by-products-brain-cooked-simmered/
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.