What is the glycemic index of dough?
According to the January app, the glycemic index of dough is 69. This is considered Medium. By looking up dough in the January app, you can quickly see the glycemic index of that food as well as the glycemic load. This information can help guide your dietary choices.
What impact will this have on my blood sugar levels?
When you eat dough, your blood sugar levels will rise slowly. This is because of the medium glycemic index of dough. Foods with a high glycemic index can cause a rapid increase in blood sugar levels, while foods with a low glycemic index will cause a more gradual increase.
When using the January app, we can see the calories, macros, and glycemic index (GI) / glycemic load (GL) of that food item. But here's the best part: We can also see our predicted blood sugar response, without requiring you to wear a sensor.
Can people with diabetes eat dough?
People with diabetes can consume dough in moderation, but it’s essential to monitor portion sizes and consider the overall meal context to avoid spikes in blood sugar levels. Because dough has a medium glycemic index, it may cause a moderate increase in your blood sugar. Always consult your healthcare provider for personalized advice.
What are the health benefits of dough?
Dough itself provides energy due to its carbohydrate content and can be a versatile base for various nutritious food items like whole grain breads and pizza bases with healthy toppings. However, it's important to choose whole grain varieties when possible to increase fiber intake.
Nutritional Information
Here is the nutritional information for dough:
- Calories: 268 (per 100g)
- Protein: 7.6g
- Fat: 1.2g
- Carbohydrates: 56.1g
- Fiber: 2.7g
- Calcium: 16mg
- Potassium: 96mg
- Sodium: 412mg
- Vitamin C: 0mg
What are some healthy alternatives to dough?
Some healthy alternatives to standard dough include using whole wheat dough, cauliflower crust, or other vegetable-based dough options. These alternatives can offer a lower glycemic index and added nutrients.
Conclusion
Understanding the glycemic index and nutritional profile of dough can help you make informed dietary choices, especially if you are managing blood sugar levels. While dough can be part of a balanced diet, opting for whole grain and vegetable-based alternatives can offer enhanced nutritional benefits.
Use January to see your predicted blood sugar before you eat
To check the glycemic index of over 32M foods, as well as see your predicted blood sugar response before you eat them, use the January app. It’s completely free to download and use and it provides you with a treasure trove of nutritional and glucose insights to help you achieve your health goals.
FAQs about Dough
Does the glycemic index of dough change when it's fermented?
Yes, the glycemic index of dough can be affected by fermentation. When dough ferments, microorganisms, like yeast and bacteria, break down some of the carbohydrates, which can lower the glycemic index. This means that fermented dough products, like sourdough, might have a lower glycemic index compared to non-fermented dough products.
Is there a difference in the glycemic index of dough made from different types of flours?
Absolutely! The type of flour used to make the dough can significantly impact its glycemic index. For instance, dough made with whole grain flours typically has a lower glycemic index compared to dough made with refined white flour. Whole grain flours contain more fiber, which helps to slow down the digestion and absorption of carbohydrates, thereby reducing the glycemic index.
How does the baking method affect the glycemic index of dough-based products?
The baking method can indeed influence the glycemic index of dough-based foods. For example, baking bread at lower temperatures for longer periods can help to achieve a lower glycemic index. On the other hand, high-temperature baking can cause starches to gelatinize more, making them more readily available for digestion and potentially raising the glycemic index.
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