Spices, tarragon, dried

Nutrition Facts & Diabetes Guide

With 23g of protein per 100g, Spices tarragon contributes meaningful protein to the plate — protein also helps slow the glucose rise when paired with carbohydrate. At 7g of fiber per 100g, Spices tarragon is a real fiber source. Fiber slows carbohydrate absorption and supports steadier glucose. Glycemic index data is not available for spices tarragon 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. Browse the Better Alternatives section below for similar foods that do carry published glycemic load values.

Nutrition Facts

🍞
50.2g
Total Carbs
Net carbs 42.8g
🍬
0g
Total Sugar
🌾
7.4g
Dietary Fiber
🥩
22.8g
Protein
🧈
1.88g
Saturated Fat
🧂
62mg
Sodium
🔥
295 kcal
Energy
🛢
7.2g
Total Fat

Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 170937. 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.