Tamarinds, raw & Diabetes
High glycemic impact — occasional choice only. Glycemic load of 28.2 per 100g.
✅ Nutrition data verified · GL 28.2/100g · GI 49.1 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Blood Sugar Impact
Nutrition Overview
How to Include It
💡 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.
💡 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.
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 60g | 37.5g | 16.9 | Moderate |
| Standard Serving | 120g | 75.0g | 33.8 | High |
| Restaurant Portion | 240g | 150.0g | 67.7 | 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.
More Fruits and Fruit Juices to Compare
Quick Answers
How does Tamarinds rate for blood sugar control?
Not the best choice. Tamarinds's GL of 28.2 is high. If it's culturally important or a personal favorite, try the 'cool and reheat' trick or mix it with a lower-GL alternative.
What is the glycemic load of Tamarinds?
Per 100g, Tamarinds has a GL of 28.2. This means one standard serving (1 medium) provides approximately 33.8 GL — which is high.
How does Tamarinds affect blood sugar?
Blood sugar impact of Tamarinds: High. The key factors are its GI (49.1) and available carb content (57.4g/100g), which together produce a GL of 28.2.
Is the GI value accurate?
The GI of 49.1 for Tamarinds 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.
Can portion control make this food work?
Yes — half a standard serving of Tamarinds reduces the glycemic load substantially. At GL 28.2 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.
Methodology & Sources
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, 120.0g) = 28.2 × 120.0 ÷ 100 = 33.8
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 167763. 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. “Tamarinds, raw — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/tamarinds-raw/
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.