Margarine, regular, hard, soybean (hydrogenated) & 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]
How This Food Affects Blood Sugar
Key Nutrition Data
This Version vs the Family
At the high end for saturated fat: 16.7 per 100g, about 13% above the family average, inside a 14.2-16.7 per 100g spread. This version carries the most protein in the Margarine group: 0.9 per 100g, about 4.5 times the family average (spread 0.2 to 0.9 per 100g).
See the numbers side by side: Composite, Composite, Composite.
What to Watch For
⚠️ High Saturated Fat
Margarine, regular, hard, soybean (hydrogenated) contains 18.9g of saturated fat per serving — above the 5g threshold recommended by the ADA and AHA. High saturated fat intake is associated with increased cardiovascular risk, which is the leading cause of death in people with diabetes. While this food may have a manageable glycemic load, consider it an occasional choice rather than a daily staple.
ADA Cardiovascular Disease and Risk Management (2024). Diabetes Care, 47(Suppl 1). · AHA Dietary Guidelines.
⚠️ High Sodium
Margarine, regular, hard, soybean (hydrogenated) provides 1066mg of sodium per serving — significant relative to the ADA's daily recommendation of <2,300mg. High sodium intake can raise blood pressure, compounding cardiovascular risk in diabetes. If you eat this food, balance it with lower-sodium choices throughout the rest of the day.
ADA recommends <2,300mg sodium per day for most adults with diabetes. Diabetes Care, 47(Suppl 1), 2024.
Other Fats and Oils Foods
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 56g | 0.5g | 0.0 | High |
| Standard Serving | 113g | 1.0g | 0.0 | High |
| Restaurant Portion | 226g | 2.0g | 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.
Practical Tips
💡 Balance Sodium
Pair with low-sodium foods throughout the rest of your day. Fresh herbs and spices can replace salt as flavoring.
💡 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.
Frequently Asked Questions
What do the numbers say about Margarine hard soybean and blood sugar?
Based on its glycemic load of 0, Margarine hard soybean 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.
How much GL does Margarine hard soybean have per serving?
GL = 0 per 100g for Margarine hard soybean. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. Margarine hard soybean falls into the Low category.
What happens to blood sugar after eating Margarine hard soybean?
With only 0g of fiber per 100g, Margarine hard soybean's GL of 0 means the blood sugar impact is low. The carbohydrates digest and absorb quickly. Pairing with protein and high-fiber foods can help slow absorption.
Is the GI value accurate?
The GI of 0 for Margarine hard soybean is estimated (Tier 4), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Fats and Oils 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.
Is the sodium level a concern?
Margarine hard soybean contains 1066mg of sodium per serving — well above the ADA's recommendation of <2,300mg daily. High sodium intake can raise blood pressure, compounding cardiovascular risk — the leading cause of death in people with diabetes. If you eat this food, balance it with lower-sodium choices during the rest of the day. Fresh herbs, spices, and citrus can replace salt as flavoring.
What about the saturated fat content?
At 18.9g of saturated fat per serving, Margarine hard soybean exceeds the 5g threshold that the ADA and AHA recommend for diabetes and heart health. Saturated fat raises LDL cholesterol and is associated with increased cardiovascular risk. While this food may have a manageable glycemic load, it is best as an occasional choice rather than a daily staple. Prioritize foods with unsaturated fats (olive oil, avocado, nuts, fish) for everyday eating.
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, 113.0g) = 0 × 113.0 ÷ 100 = 0.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 171018. 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. “Margarine, regular, hard, soybean (hydrogenated) — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/margarine-regular-hard-soybean-(hydrogenated)/
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.