Chicken, roasting, meat only, raw & 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
How It Stacks Up in Its Family
The saturated fat figure (0.7 per 100g) is a middle-of-the-family number — variants here run 0.4-4.4 per 100g. For calories, this one sits in the middle of its Chicken family: 111 per 100g against a 109-223 per 100g spread.
The rest of the family: Meat and skin and giblets and neck, Meat only, Cooked.
Related Poultry Products Options
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 42g | 0.0g | 0.0 | High |
| Standard Serving | 85g | 0.0g | 0.0 | High |
| Restaurant Portion | 170g | 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.
Worth Comparing
🥩 Turkey, wing, smoked, cooked, with skin, bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, wing, smoked, cooked, with skin, bone removed & diabetes →🥩 Turkey, drumstick, smoked, cooked, with skin, bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, drumstick, smoked, cooked, with skin, bone removed & diabetes →🥩 Turkey, light or dark meat, smoked, cooked, skin and bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, light or dark meat, smoked, cooked, skin and bone removed & diabetes →🥩 Turkey, light or dark meat, smoked, cooked, with skin, bone removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Turkey, light or dark meat, smoked, cooked, with skin, bone removed & diabetes →Questions People Ask
Is Chicken roasting good for diabetes?
With a GL of 0, Chicken roasting is in the lowest category for blood sugar impact. It may be a suitable choice within a balanced diabetes eating pattern.
Where does Chicken roasting sit on the glycemic load scale?
Per 100g, Chicken roasting has a GL of 0. This means one standard serving (3 oz (85g)) provides approximately 0 GL — which is low.
How quickly does Chicken roasting raise blood sugar?
Chicken roasting 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 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.
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: 173636. 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, raw — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/chicken-roasting-meat-only-raw/
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.