Peanut flour, defatted & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 7.3 per 100g.
✅ Nutrition data verified · GL 7.3/100g · GI 38.8 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Impact
Key Nutrition Data
Simple Ways to Balance It
💡 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.
Better Alternatives
🫘 Chicken, meatless
GL 0/100g — Low GL
Fiber 3.6g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Chicken, meatless & diabetes →🫘 HOUSE FOODS Premium Firm Tofu
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
HOUSE FOODS Premium Firm Tofu & diabetes →🫘 Vitasoy USA Organic Nasoya, Soft Tofu
GL 0.1/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Vitasoy USA Organic Nasoya, Soft Tofu & diabetes →🫘 Vitasoy USA Azumaya, Silken Tofu
GL 0.1/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Vitasoy USA Azumaya, Silken Tofu & diabetes →Related Legumes and Legume Products Options
Quick Answers
How does Peanut flour defatted rate for blood sugar control?
According to its GL of 7.3 and fiber content of 15.8g, Peanut flour defatted has a favorable nutritional profile for blood sugar management. This is a dietary reference based on published data.
How much GL does Peanut flour defatted have per serving?
GL = 7.3 per 100g for Peanut flour defatted. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. Peanut flour defatted falls into the Low category.
Does Peanut flour defatted spike blood sugar?
Blood sugar impact of Peanut flour defatted: Low. The key factors are its GI (38.8) and available carb content (18.9g/100g), which together produce a GL of 7.3.
Is the GI value accurate?
The GI of 38.8 for Peanut flour defatted 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.
Where This Data Comes From
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, 60.0g) = 7.3 × 60.0 ÷ 100 = 4.4
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 174267. 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. “Peanut flour, defatted — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/peanut-flour-defatted/
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.