Chicken, roasting, meat only, cooked, roasted & 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]
Blood Sugar Response
Nutrition Profile
How This Version Compares
For sodium, this one sits in the middle of its Chicken family: 75 mg per 100g against a 51-95 mg per 100g spread. On protein, this version lands mid-range: 25 per 100g, inside a family spread of 17.1 to 27.1 per 100g.
See the numbers side by side: Meat and skin and giblets and neck, Meat only, Cooked.
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 70g | 0.0g | 0.0 | High |
| Standard Serving | 140g | 0.0g | 0.0 | High |
| Restaurant Portion | 280g | 0.0g | 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.
Related Poultry Products Options
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.
Common Questions
Can Chicken roasting fit into a diabetes meal plan?
Chicken roasting is classified as diabetes-friendly (GL ≤10). The data suggests a lower blood sugar impact — dietary reference only, not a substitute for professional medical advice.
How much GL does Chicken roasting have per serving?
The glycemic load of Chicken roasting is 0 per 100g. GL is calculated by multiplying the GI (0) by the available carbohydrates (0g) and dividing by 100.
How quickly does Chicken roasting raise blood sugar?
Blood sugar impact of Chicken roasting: Low. The key factors are its GI (0) and available carb content (0g/100g), which together produce a GL of 0.
Is the GI value accurate?
The GI of 0 for Chicken roasting is estimated (Tier 4), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Poultry 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 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, 140.0g) = 0 × 140.0 ÷ 100 = 0.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 172395. 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. “Chicken, roasting, meat only, cooked, roasted — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/chicken-roasting-meat-only-cooked-roasted/
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.