Spices, garlic powder

Nutrition Facts & Diabetes Guide

Protein is a standout here at 17g per 100g. For blood sugar, protein alongside carbs is generally better than carbs alone. At 9g of fiber per 100g, Garlic powder is a real fiber source. Fiber slows carbohydrate absorption and supports steadier glucose. Glycemic index data is not available for garlic powder from the Sydney University GI Tables (Atkinson et al., 2021), so this page focuses on the measured USDA nutrition profile instead of a GL verdict. For a swap with known glucose data, check the alternatives below — each one has a measured GL value.

Nutrition Facts

🍞
72.7g
Total Carbs
Net carbs 63.7g
🍬
2.4g
Total Sugar
🌾
9.0g
Dietary Fiber
🥩
16.6g
Protein
🧈
0.25g
Saturated Fat
🧂
60mg
Sodium
🔥
331 kcal
Energy
🛢
0.7g
Total Fat

Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 171325. CC0 1.0.

This is a TIER 5 nutrition reference page. Glycemic index data is unavailable for this food.

Better Alternatives in This Category

🍽️ Basil, fresh

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Basil, fresh & diabetes →

🍽️ Vanilla extract, imitation, alcohol

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Vanilla extract, imitation, alcohol & diabetes →

🍽️ Vinegar, distilled

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Vinegar, distilled & diabetes →

🍽️ Capers, canned

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Capers, canned & diabetes →

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.