Pear nectar, canned, with added ascorbic acid & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 7.4 per 100g.
✅ Nutrition data verified · GL 7.4/100g · GI 49.1 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
How This Food Affects Blood Sugar
Nutrition at a Glance
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 16g | 2.5g | 1.2 | Friendly |
| Standard Serving | 31g | 4.9g | 2.3 | Friendly |
| Restaurant Portion | 62g | 9.8g | 4.6 | Friendly |
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.
Explore More in Fruits and Fruit Juices
Practical Tips
💡 Eat Whole, Not Juiced
Whole fruit contains fiber that buffers sugar absorption. Juices remove this fiber, causing a faster glucose spike.
💡 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
Is Pear nectar with added ascorbic acid a reasonable choice if you have diabetes?
Pear nectar with added ascorbic acid 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.
What GL value does Pear nectar with added ascorbic acid carry?
GL = 7.4 per 100g for Pear nectar with added ascorbic acid. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. Pear nectar with added ascorbic acid falls into the Low category.
How does Pear nectar with added ascorbic acid affect blood sugar?
Pear nectar with added ascorbic acid affects blood sugar by releasing glucose during digestion. Since its GL is 7.4 (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 49.1 for Pear nectar with added ascorbic acid is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Fruits and Fruit Juices 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): 49.1 — subcategory_avg:Fruits and Fruit Juices. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 31.2g) = 7.4 × 31.2 ÷ 100 = 2.3
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 168186. 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. “Pear nectar, canned, with added ascorbic acid — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/pear-nectar-canned-with-added-ascorbic-acid/
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.