Sugars, brown & Diabetes
High glycemic impact — occasional choice only. Glycemic load of 42 per 100g.
✅ Nutrition data verified · GL 42/100g · GI 42.8 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Impact
The Numbers at a Glance
What to Watch For
⚠️ Low Dietary Fiber
Sugars, brown contains only 0.0g of fiber per 100g — far below the recommended threshold for diabetes-friendly carbohydrates. Without fiber to slow digestion, the starches break down rapidly in the small intestine, causing a quicker glucose release into the bloodstream. The American Diabetes Association recommends choosing high-fiber carbohydrates (≥3g per serving) to help stabilize post-meal blood sugar. Pairing Sugars, brown with high-fiber vegetables or legumes can partially offset this effect.
ADA Standards of Medical Care in Diabetes (2024). Diabetes Care, 47(Suppl 1).
Alternatives to Consider
🍬 Gelatin desserts, dry mix, reduced calorie, with aspartame, prepared with water
GL 1.8/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Gelatin desserts, dry mix, reduced calorie, with aspartame, prepared with water & diabetes →🍬 Frozen novelties, Sugar Free, CREAMSICLE Pops
GL 1.9/100g — Low GL
Fiber 7.5g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Frozen novelties, Sugar Free, CREAMSICLE Pops & diabetes →🍬 Frozen novelties, ice type, sugar free, orange, cherry, and grape POPSICLE pops
GL 2.2/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Frozen novelties, ice type, sugar free, orange, cherry, and grape POPSICLE pops & diabetes →🍬 Frozen novelties, ice type, pop, with low calorie sweetener
GL 2.5/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Frozen novelties, ice type, pop, with low calorie sweetener & diabetes →Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 72g | 70.6g | 30.2 | High |
| Standard Serving | 145g | 142.2g | 60.9 | High |
| Restaurant Portion | 290g | 284.5g | 121.8 | 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.
How to Include It
💡 Pair With Protein & Fiber
Eating alongside lean protein and non-starchy vegetables slows gastric emptying and blunts the post-meal blood sugar rise.
💡 Half Portion, Full Satisfaction
A half serving significantly reduces the glycemic load. Use it as a side, not the main event, and bulk up your plate with vegetables.
💡 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.
Related Sweets Options
FAQ
Is Sugars brown good for diabetes?
Sugars brown is not ideal for diabetes management. Its GL of 42.0 places it squarely in the 'limit' category. If you do eat it, keep the portion very small and pair with low-GL foods.
Where does Sugars brown sit on the glycemic load scale?
The glycemic load of Sugars brown is 42.0 per 100g. GL is calculated by multiplying the GI (42.8) by the available carbohydrates (98.1g) and dividing by 100.
How does Sugars brown affect blood sugar?
With only 0g of fiber per 100g, Sugars brown's GL of 42.0 means the blood sugar impact is high. The carbohydrates digest and absorb quickly. Pairing with protein and high-fiber foods can help slow absorption.
Why is fiber important for blood sugar control?
Dietary fiber slows carbohydrate digestion and absorption, leading to a more gradual blood sugar rise. Sugars brown has only 0g of fiber per 100g, which is one reason its glycemic load (42.0) is high. The ADA recommends choosing carbs with at least 3g of fiber per serving. Adding high-fiber foods like vegetables or legumes to your meal can help compensate.
Is the GI value accurate?
The GI of 42.8 for Sugars brown is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Sweets 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.
Can portion control make this food work?
Yes — half a standard serving of Sugars brown reduces the glycemic load substantially. At GL 42.0 per 100g this is a dense source, but a half portion makes a meaningful difference. The key is mindfulness: use it as a side dish, not the main event, and fill most of your plate with non-starchy vegetables and lean protein.
Where This Data Comes From
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 42.8 — subcategory_avg:Sweets. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 145.0g) = 42.0 × 145.0 ÷ 100 = 60.9
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 168833. 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. “Sugars, brown — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/sugars-brown/
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.