Peppers, sweet, red, canned, solids and liquids & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 1.7 per 100g.
✅ Nutrition data verified · GL 1.7/100g · GI 61.9 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Response at a Glance
Nutrition Profile
This Version vs the Family
On saturated fat, this version lands mid-range: 0.0 per 100g, inside a family spread of 0.0 to 1.6 per 100g. This version carries the most sodium in the Peppers group: 1369 mg per 100g, about 9.0 times the family average (spread 2 to 1369 mg per 100g).
Verdicts split across the family: the gentlest option is Canned (GL 1.7) and the heaviest is Freeze-dried (GL 29.3); this one is low gl. The Peppers family's GL range is 1.5-29.3 per 100g across 18 versions, enough spread to make the specific choice count. See the numbers side by side: Freeze-dried, Cooked, Sauteed.
What to Watch For
⚠️ High Sodium
Peppers, sweet, red, canned, solids and liquids provides 958mg 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.
How to Include It
💡 Cook Lightly or Eat Raw
Overcooking breaks down vegetable fiber and can increase glycemic impact. Light steaming preserves structure and nutrients.
💡 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.
Lower-GL Alternatives
🥦 Chrysanthemum leaves, raw
GL 0/100g — Low GL
Fiber 3.0g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Chrysanthemum leaves, raw & diabetes →🥦 Chrysanthemum, garland, raw
GL 0/100g — Low GL
Fiber 3.0g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Chrysanthemum, garland, raw & diabetes →🥦 Alfalfa seeds, sprouted, raw
GL 0.1/100g — Low GL
Fiber 1.9g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Alfalfa seeds, sprouted, raw & diabetes →🥦 Mustard greens, frozen, unprepared
GL 0.1/100g — Low GL
Fiber 3.3g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Mustard greens, frozen, unprepared & diabetes →Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 35g | 1.4g | 0.6 | Friendly |
| Standard Serving | 70g | 2.7g | 1.2 | Friendly |
| Restaurant Portion | 140g | 5.5g | 2.4 | 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.
Related Vegetables and Vegetable Products Options
Frequently Asked Questions
How does Peppers sweet red rate for blood sugar control?
With a GL of 1.7, Peppers sweet red is in the lowest category for blood sugar impact. It may be a suitable choice within a balanced diabetes eating pattern.
What is the glycemic load of Peppers sweet red?
GL = 1.7 per 100g for Peppers sweet red. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. Peppers sweet red falls into the Low category.
How quickly does Peppers sweet red raise blood sugar?
After eating Peppers sweet red, you can expect a low blood sugar response. The GL of 1.7 means a gentle rise. This can vary based on what else you eat with it.
Is the GI value accurate?
The GI of 61.9 for Peppers sweet red is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Vegetables and Vegetable 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.
Is the sodium level a concern?
Peppers sweet red contains 958mg 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.
Methodology & Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 61.9 — subcategory_avg:Vegetables and Vegetable Products. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 70.0g) = 1.7 × 70.0 ÷ 100 = 1.2
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 168546. 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. “Peppers, sweet, red, canned, solids and liquids — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/peppers-sweet-red-canned-solids-and-liquids/
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.