Support Blue Circle Diabetes Foundation
100g wheat
CARBS
72g
PROTEINS
13g
FATS
2g
Quantity: 100g
Glycemic Index: 71
Glycemic Load: 51
Fiber: 10g
Key Nutrients: Fiber, B vitamins, iron
Health Impact: High carbohydrate content can lead to significant blood sugar spikes and increased insulin demand, potentially affecting metabolic control in diabetes.
💉 Suggested Bolus
If consuming, consider using a dual-wave or extended bolus to manage the delayed digestion and absorption.
🍽️ Best Paired With (Veg)
- Avocado – High in healthy fats which can help slow down the absorption of carbohydrates.
- Spinach – Low in carbs and high in fiber, helping to stabilize blood sugar levels.
🍽️ Best Paired With (Non Veg)
- Grilled chicken – Provides protein that helps moderate blood sugar spikes.
- Salmon – Rich in omega-3 fatty acids which are beneficial for overall metabolic health.
🥄 Smart Substitutes
- Almond flour – Lower in carbs and has a higher nutrient profile, helping to manage blood sugar levels better.
- Coconut flour – Very low in carbs and high in fiber, aiding in slower glucose absorption.
- Flaxseed meal – High in omega-3 fatty acids and fiber, supporting blood sugar control.
⏱ Blood Sugar Timeline
- 0–15 min: Little to no impact as digestion and absorption are slow.
- 30–60 min: Gradual increase in blood sugar depending on individual metabolic response.
- 2–3 hr: Stabilization or return to baseline, influenced by overall meal composition.
— BCDF community member
🧠 Lowering Impact Tip
Opt for lower-carb alternatives such as almond flour or coconut flour in recipes.
🤔 FAQs about 100g wheat
How can I replace traditional wheat in recipes?
Use low-carb flours like almond or coconut flour for baking and thickening sauces.
Is it possible to enjoy baked goods on a low-carb diet?
Yes, by using substitutes like almond flour and sweeteners like stevia, you can still enjoy baked goods that are low in carbs.
Support Blue Circle Diabetes Foundation
From the blog
Empowering the diabetes community with expert insights, support, and resources.