RecipesStraightforward recipes for everyday cooking

Glycemic load

Glycemic load (GL) estimates how much the carbohydrate in a serving may raise blood sugar. A higher GL means a larger estimated effect.

GL coverage of original recipes

156/327 (47.7%) — Estimate bound to the original recipe

  • 79 — Separate GL version; original estimate unavailable
  • 8 — Study comparisons
  • 235/327 — Original estimate or separate recipe version
  • 262/327 — 80% target for original recipes
  • 106 — Original-recipe estimates still needed

Coverage describes current recipe bindings, not a new scientific approval of the calculations. Separate versions and study comparisons do not increase original-recipe coverage.

Find a recipe’s GL estimate

The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

Calculation method and research sources

  • Munakokkeli – punnittu versio

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Munakasmuffinit – punnittu versio

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Omelette roll with spinach and cream cheese

    Original recipe

    GL estimate · about 0.4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tuorejuusto · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tuorejuusto · dairy-category-mean-gi-35 · fineli-11571-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Egg tacos – huevos rancheros

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • kuoretonta kananmunaa · Value used in the model
    • butter · Value used in the model
    • crushed tomatoes · Value used in the model
    • punasipulia · Value used in the model
    • kuorittua ja kivetöntä avokadoa · Value used in the model
    • cheddar · Value used in the model
    • fresh coriander · Value used in the model

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • kuoretonta kananmunaa · op142-lowcho50-r6-r11 · op142-fineli-858
    • butter · op142-dairy-imputation30-r11 · op142-fineli-500
    • crushed tomatoes · op142-vegetable-imputation40-r11 · op142-fineli-398
    • punasipulia · op142-vegetable-imputation40-r11 · op142-fineli-34234
    • kuorittua ja kivetöntä avokadoa · op142-lowcho50-r6-r11 · op142-fineli-11057
    • cheddar · op142-dairy-imputation30-r11 · op142-fineli-698
    • fresh coriander · op142-vegetable-imputation40-r11 · op142-fineli-34238

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Paprikauunimunakkaat – punnittu versio

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F386 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F392 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG food ID F858 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Shakshuka with smoked paprika

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • shelled egg · Value used in the model
    • red pepper · Value used in the model
    • peeled onion · Value used in the model
    • crushed tomatoes · Value used in the model
    • fresh parsley · Value used in the model

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • shelled egg · op142-lowcho50-r4 · op142-fineli-858
    • red pepper · op142-vegetable-imputation40 · op142-fineli-386
    • peeled onion · op142-vegetable-imputation40 · op142-fineli-335
    • crushed tomatoes · op142-vegetable-imputation40 · op142-fineli-398
    • fresh parsley · op142-vegetable-imputation40 · op142-fineli-333

    Carbohydrate data sources

    • KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PAPRIKA, PUNAINEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TOMAATTIMURSKA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Uunimuna-avokadot – punnittu versio

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit AVOCADO identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit EGG identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit CITRUS_JUICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Uunimunat pinaatilla – punnittu versio

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Tortilla de patatas – pre-boiled potato version

    Original recipe

    GL estimate · Modeled about 16 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Potato, unspecified variety, boiled · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit POTATO food ID F205 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG food ID F858 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Juicy Low-Carb Meatloaf

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Creamy chickpea hummus

    Original recipe

    GL estimate · about 6 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cooked chickpeas · Comparison value

    Small portions omitted: 0.6 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cooked chickpeas · chickpea-canned-gi-35 · fineli-11089-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Chili con carne kukkakaaliriisillä – punnittu versio

    Original recipe

    GL estimate · Modeled about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F386 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F398 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F322 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Boiled kidney beans, food-specific mean · GK80 HUMAN_GI: Human evidence applied to named food/preparation, LOW analogue. Not measured meal GI. Source SEM is not a recipe interval. Generic composition remains a separate proxy.. Recipe-specific applicability: Explicit KIDNEY_BEAN food ID A000448 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A003327 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit GROUND_SPICE food ID A006316 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit GROUND_SPICE food ID A002893 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Provençal ratatouille

    Original recipe

    GL estimate · Modeled about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • aubergine · Value used in the model
    • courgette · Value used in the model
    • red pepper · Value used in the model
    • peeled onion · Value used in the model
    • peeled fresh garlic · Value used in the model
    • tomato · Value used in the model
    • fresh basil · Value used in the model

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • aubergine · op142-vegetable-imputation40 · op142-fineli-362
    • courgette · op142-vegetable-imputation40 · op142-fineli-389
    • red pepper · op142-vegetable-imputation40 · op142-fineli-386
    • peeled onion · op142-vegetable-imputation40 · op142-fineli-335
    • peeled fresh garlic · op142-vegetable-imputation40 · op142-fineli-393
    • tomato · op142-vegetable-imputation40 · op142-fineli-352
    • fresh basil · op142-lowcho50-r4 · op142-fineli-11134

    Carbohydrate data sources

    • MUNAKOISO · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • KESÄKURPITSA, ZUCCHINI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PAPRIKA, PUNAINEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VALKOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TIMJAMI, KUIVATTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • BASILIKA, TUORE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Low-Carb Cabbage Rolls

    Original recipe

    GL estimate · about 9 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • white cabbage · Food group average
    • finely chopped cauliflower · Food group average

    Small portions omitted: 2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • white cabbage · vegetables-category-mean-gi-66 · fineli-320-2026-10-24
    • finely chopped cauliflower · vegetables-category-mean-gi-66 · fineli-322-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Ground Beef and Cabbage Soup

    Original recipe

    GL estimate · Modeled about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Modelled estimate, low confidence. Missing spice polyol data is handled using a calculation model restricted to this weighed recipe version. Displayed values remain stable throughout the approved scenario. This is not a measured meal glucose response or a biological uncertainty bound.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Low-Carb Stuffed Peppers with Beef and Cheese

    Original recipe

    GL estimate · Modeled about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • red pepper · Value used in the model
    • peeled onion · Value used in the model
    • crushed tomatoes · Value used in the model

    Small portions omitted: 0.5 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • red pepper · op142-vegetable-imputation40 · op142-fineli-386
    • peeled onion · op142-vegetable-imputation40 · op142-fineli-335
    • crushed tomatoes · op142-vegetable-imputation40 · op142-fineli-398

    Carbohydrate data sources

    GI and calculation sources

  • Low-Carb Cabbage Casserole without Rice

    Original recipe

    GL estimate · Modeled about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Modelled estimate, low confidence. Missing spice polyol data is handled using a calculation model restricted to this weighed recipe version. Displayed values remain stable throughout the approved scenario. This is not a measured meal glucose response or a biological uncertainty bound.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Aubergine and beef bake – weighed version

    Original recipe

    GL estimate · Modeled about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F362 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F398 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit GROUND_SPICE food ID A006281 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Sitruunainen kikherne-yrttikulhoaamiainen

    Original recipe

    GL estimate · about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • kikherne · Comparison value
    • kurkku · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • kikherne · chickpea-canned-gi-35 · fineli-11089-2026-10-24
    • kurkku · vegetables-category-mean-gi-66 · fineli-346-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Shakshuka kikherneillä ja yrteillä

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste.; Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Chickpeas, food-specific mean · GK80 HUMAN_GI: Applied food/preparation analogue; generic composition separately sourced. Not a broad all-legume or all-grain mean.. Recipe-specific applicability: Cooked whole drained chickpeas; food-specific human mean analogue, no chickpea flour transfer. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Massaman chicken curry with cauliflower rice

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.

  • Chole bhature – chickpea curry and fried bread

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • crushed tomatoes · A suitable GI value was unavailable for this ingredient.
    • wheat flour · A suitable GI value was unavailable for this ingredient.

  • Gulab Jamun – sweet balls simmered in cardamom syrup

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • wheat flour · A suitable GI value was unavailable for this ingredient.

  • Samosas with potato and pea filling

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • wheat flour · A suitable GI value was unavailable for this ingredient.

  • Aloo paratha – potato-stuffed flatbread

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • wheat flour · A suitable GI value was unavailable for this ingredient.

  • Vada pav – spicy potato fritter in a bun

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • chickpea flour · A suitable GI value was unavailable for this ingredient.

  • Pani puri – crisp filled Indian street-food shells

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • semolina · A suitable GI value was unavailable for this ingredient.
    • wheat flour · A suitable GI value was unavailable for this ingredient.
    • potatoes · A suitable GI value was unavailable for this ingredient.
    • tamarind paste · A suitable GI value was unavailable for this ingredient.

  • Medu Vada – crispy lentil rings

    Original recipe

    GL estimate · about 10 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • urad dal lentils · Food group average
    • rice flour · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • urad dal lentils · legumes-category-mean-gi-34 · fineli-399-2026-10-24
    • rice flour · rice-category-mean-gi-67 · fineli-182-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • High-Protein Beef Macaroni Bake

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • dry macaroni · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    Modeled GL estimate · 16.9–17.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 8

    • 400 g · dry durum-wheat macaroni
    • 600 g · minced beef, 7% fat
    • 70 g · peeled onion
    • 13.5 g · neutral cooking oil
    • 500 g · cottage cheese, 2–5% fat
    • 330 g · egg without shell
    • 200 g · milk, 1.5% fat
    • 200 g · cooking cream, 15% fat
    • 300 g · grated Emmental
    • 3 g · garlic powder
    • 1 g · ground black pepper
    • 2 g · paprika powder
    • amount in the original recipe · salt

    Use the original method with these details.

    Boil and drain durum macaroni before baking at 180°C for 40–50 min as in the original method. Penne/spaghetti comparisons do not measure casserole GI. Garlic-powder carbohydrate 0–3 g is the full-mass ceiling, not an assumed nutrient value.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    Small named spice and seed portions are included in the B model with code50. This is a project assumption, not their measured GI.

    Assumption sensitivity

    16.865–18.236 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Creamy salmon soup – water-based version without stock

    Original recipe

    GL estimate · Modeled about 10 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F337 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F300 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F369 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Potato, unspecified variety, boiled · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit POTATO food ID F205 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY food ID F500 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F631 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Butter chicken – weighed honey version

    Original recipe

    GL estimate · Modeled about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Food group average
    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • International table of glycemic index and glycemic load values: 2002 · Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey. (Low)CATEGORY_MEAN
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit YOGURT identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit DAIRY identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit DAIRY identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit CITRUS_JUICE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Honey, mean of 11 types · GK80 HUMAN_GI: Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit HONEY identity. Human food comparator used as LOW applied analogy; food/preparation limitations preserved. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • low-carb red chicken curry with cauliflower rice

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • full fat coconut milk · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 1.95 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · Skinless chicken thigh
    • 400 g · Fairtrade Original 1 L coconut milk
    • 30 g · Valcom Red Curry Paste (210 g)
    • 200 g · Kingfisher bamboo shoots, drained
    • 120 g · Red bell pepper
    • 15 g · Squid fish sauce 300 ml (EAN 8850620888012)
    • 4 g · Pure Foodin erythritol
    • 10 g · Coconut oil
    • 20 g · Thai basil
    • 600 g · Cauliflower rice
    • 60 g · Edible peeled lime flesh

    Stir coconut milk before weighing. Drain the bamboo shoots, discard the packing liquid and weigh the shoots. Fry the paste in coconut oil, then add some coconut milk and the chicken. Add the remaining milk and simmer for about 15 minutes. Add bamboo and bell pepper, simmer for 5 more minutes and check that the chicken is cooked through. Add fish sauce, erythritol and basil. Serve all the sauce, heated cauliflower rice and all the weighed lime flesh.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Thai green chicken curry with cauliflower rice

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • full fat coconut milk · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 2.38 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 1.9 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · Skinless chicken thigh
    • 400 g · Fairtrade Original 1 L coconut milk
    • 30 g · Mae Ploy Green Curry Paste AU (50 g)
    • 200 g · Courgette
    • 150 g · Aubergine
    • 600 g · Cauliflower rice
    • 30 ml · Red Boat 40°N (500 ml, CT Food 4113)
    • 4 g · Pure Foodin erythritol
    • 2 g · Fresh makrut lime leaves
    • 20 g · Thai basil
    • 13.5 g · Neutral oil

    Stir the coconut milk before weighing. Fry the paste in oil. Add some coconut milk and the chicken. Add the remaining coconut milk, Red Boat measured by volume, erythritol and lime leaves. Simmer for 10 minutes, add courgette and aubergine and simmer for another 8–10 minutes until the chicken is cooked through. Add basil and serve all the sauce with heated cauliflower rice.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Panang chicken curry with cauliflower rice

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • full fat coconut milk · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 1.89 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · Skinless chicken thigh
    • 400 g · Fairtrade Original 1 L coconut milk
    • 30 g · Valcom Panaeng paste (210 g)
    • 150 g · Green beans
    • 30 g · Unsalted raw skin-on peanuts
    • 2 g · Sliced fresh makrut lime leaves
    • 15 ml · Red Boat 40°N (500 ml, CT Food 4113)
    • 4 g · Pure Foodin erythritol
    • 20 g · Thai basil
    • 500 g · Cauliflower rice

    Stir the coconut milk before weighing. Heat some of it and fry the curry paste in it. Add chicken and the remaining coconut milk. Measure fish sauce by volume and add erythritol. Simmer the beans in the sauce and cook the chicken through. Add crushed peanuts, sliced makrut lime leaves and Thai basil at the end. Serve all the sauce with the heated cauliflower rice.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Turkish menemen with tomatoes and peppers

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • egg without shell · Value used in the model
    • tomato · Value used in the model
    • green bell pepper · Value used in the model
    • peeled onion · Value used in the model
    • fresh parsley · Value used in the model

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • egg without shell · op142-lowcho50-r4 · op142-fineli-858
    • tomato · op142-vegetable-imputation40 · op142-fineli-352
    • green bell pepper · op142-vegetable-imputation40 · op142-fineli-387
    • peeled onion · op142-vegetable-imputation40 · op142-fineli-335
    • fresh parsley · op142-vegetable-imputation40 · op142-fineli-333

    Carbohydrate data sources

    • KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PAPRIKA, VIHREÄ · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PAPRIKAJAUHE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Meatballs in Cream Sauce with Cauliflower Mash

    Original recipe

    GL estimate · about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • whipping cream · Food group average
    • cauliflower · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24
    • cauliflower · vegetables-category-mean-gi-66 · fineli-322-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Chicken Korma with Cauliflower Rice

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • whipping cream · Food group average
    • Turkish-style yoghurt · Food group average
    • cauliflower · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24
    • Turkish-style yoghurt · dairy-category-mean-gi-35 · fineli-32201-2026-10-24
    • cauliflower · vegetables-category-mean-gi-66 · fineli-322-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Uunikanapasta kesäkurpitsasuikaleilla – punnittu versio

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Modelled estimate, low confidence. Unknown total polyols in black pepper and display precision of two Fineli web profiles are handled only within the approved scenario for this weighed recipe version. Displayed values remain stable in that scenario. This is not a measured meal response or a biological uncertainty bound.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • low-carb-khao kha moo – braised pork with cauliflower rice

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Chinese cabbage or bok choy · Food group average
    • cauliflower rice · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • Chinese cabbage or bok choy · vegetables-category-mean-gi-66 · fineli-359-2026-10-24
    • cauliflower rice · vegetables-category-mean-gi-66 · fineli-322-2026-10-24

    Carbohydrate data sources

    • KIINANKAALI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Kukkakaali · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Larb moo – Thai spicy pork salad

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • roasted rice powder · Food group average
    • white cabbage · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • roasted rice powder · rice-category-mean-gi-67 · fineli-182-2026-10-24
    • white cabbage · vegetables-category-mean-gi-66 · fineli-320-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Ground Beef Sauce with Courgette Noodles

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • zucchini · Food group average
    • whipping cream · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • zucchini · vegetables-category-mean-gi-66 · fineli-389-2026-10-24
    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Neapolitan Margherita pizza

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • wheat flour · A suitable GI value was unavailable for this ingredient.

  • Moist chocolate cake

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • dark chocolate · A suitable GI value was unavailable for this ingredient.
    • wheat flour · A suitable GI value was unavailable for this ingredient.
    • dark chocolate · A suitable GI value was unavailable for this ingredient.

    GL for the study serving

    The GL of 20.5 applies to the frosted cake serving tested in 2003. Current products and the homemade chocolate cake require separate estimates.

    Calculated GL · ≈ 20.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 107.2 g · Frosted Betty Crocker cake, test serving
    • 250 ml · Drinking water

    This historical comparison covers 1 test serving. It contained 75.4 g of baked Betty Crocker Chocolate Fudge Super Moist cake, 31.8 g of Creamy Deluxe Dark Dutch Fudge frosting and 250 ml of water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Finnish berry kissel with vanilla custard

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • frozen berries · Food group average
    • sugar · Food group average
    • potato starch · Food group average
    • heavy cream · Food group average
    • whole milk · Food group average
    • sugar · Food group average
    • vanilla sugar · Food group average

    Small portions omitted: 0.01 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • frozen berries · fruit-category-mean-gi-51 · afcd-F009881-2026-10-24
    • sugar · sugar-syrups-category-mean-gi-58 · fineli-1-2026-10-24
    • potato starch · potatoes-category-mean-gi-71 · fineli-162-2026-10-24
    • heavy cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24
    • whole milk · dairy-category-mean-gi-35 · fineli-689-2026-10-24
    • sugar · sugar-syrups-category-mean-gi-58 · fineli-1-2026-10-24
    • vanilla sugar · sugar-syrups-category-mean-gi-58 · fineli-1-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Panna cotta with berry sauce

    Original recipe

    GL estimate · about 10 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • heavy cream · Food group average
    • whole milk · Food group average
    • sugar · Food group average
    • vanilla sugar · Food group average
    • frozen berries · Food group average
    • sugar · Food group average

    Small portions omitted: 0.04 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • heavy cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24
    • whole milk · dairy-category-mean-gi-35 · fineli-689-2026-10-24
    • sugar · sugar-syrups-category-mean-gi-58 · fineli-1-2026-10-24
    • vanilla sugar · sugar-syrups-category-mean-gi-58 · fineli-1-2026-10-24
    • frozen berries · fruit-category-mean-gi-51 · afcd-F009881-2026-10-24
    • sugar · sugar-syrups-category-mean-gi-58 · fineli-1-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Sicilian caponata

    Original recipe

    GL estimate · Modeled about 6 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • aubergine · Value used in the model
    • peeled onion · Value used in the model
    • celery stalk · Value used in the model
    • crushed tomatoes · Value used in the model
    • red wine vinegar · Value used in the model
    • white sugar · Comparison value
    • fresh basil · Value used in the model

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • aubergine · op142-vegetable-imputation40 · op142-fineli-362
    • peeled onion · op142-vegetable-imputation40 · op142-fineli-335
    • celery stalk · op142-vegetable-imputation40 · op142-fineli-339
    • crushed tomatoes · op142-vegetable-imputation40 · op142-fineli-398
    • red wine vinegar · op142-lowcho50-v2 · op142-fineli-929
    • white sugar · op142-sucrose60 · op142-fineli-1
    • fresh basil · op142-lowcho50-v2 · op142-fineli-11134

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Human comparator: LoGiCane sucrose · Human-measured sucrose comparator applied as an explicitly LOW-confidence sucrose-dominant sugar analogy; not a measured whole-recipe GI. European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Toasted seed granola with yogurt

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 2.47 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Jogurtille ja vadelmille käytetään ryhmä-GI-arvioita. GI 50 on mallin oletus vain tämän erän jauhetulle kanelille.

    GI-unmatched available carbohydrate omitted, up to 1.9 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 80 g · kurpitsansiemeniä
    • 60 g · auringonkukansiemeniä
    • 40 g · pellavansiemenrouhetta
    • 40 g · mantelilastuja
    • 30 g · voita
    • 2.55 g · Punnittu jauhettu kaneli
    • 400 g · Maustamaton kreikkalainen jogurtti, 10 % rasvaa
    • 100 g · vadelmia

    Paahda siemenet, mantelilastut, voi ja punnittu kaneli yhdessä 160 °C:ssa 18–22 minuuttia. Käytä koko seos ja tarjoa jogurtin ja vadelmien kanssa.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Koshari – uncoated onion version

    Original recipe

    GL estimate · Modeled about 48 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Boiled lentils, food-specific mean · GK80 HUMAN_GI: Applied food/preparation analogue; generic composition separately sourced. Not a broad all-legume or all-grain mean.. Recipe-specific applicability: Explicit LENTIL food ID F399 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Explicit RICE food ID F11521 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • White spaghetti, food-specific mean · GK80 HUMAN_GI: Applied food/preparation analogue; generic composition separately sourced. Not a broad all-legume or all-grain mean.. Recipe-specific applicability: Explicit WHEAT_PASTA food ID F117 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F398 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A004193 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit NAMED_LOW_CHO food ID F929 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit CITRUS_JUICE food ID A004726 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A003327 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Baozi steamed buns with pork filling

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • wheat flour · A suitable GI value was unavailable for this ingredient.
    • spring onions · The amount is missing or could not be verified.
    • cornstarch · A suitable GI value was unavailable for this ingredient.

    GL for the study serving

    The GL of 33 uses the historical barbecued pork bun serving and the GI in Table 2 of Sun et al. The homemade pork-and-cabbage bun requires a separate estimate.

    Calculated GL · ≈ 33 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 154.7 g · Tanjong Rhu Pau & Confectionery char siew pau, test serving
    • 200 ml · Drinking water

    This comparison covers 1 study servings. The test serving was 154.7 g of ready-to-eat barbecued pork buns from Tanjong Rhu Pau & Confectionery and 200 ml of drinking water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Moroccan couscous with chicken and vegetables

    Original recipe

    GL estimate · Modeled about 38 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • San Remo CousCous durum couscous, dry · Comparison value
    • peeled onion · Value used in the model
    • peeled carrot · Value used in the model
    • courgette · Value used in the model
    • whole chickpeas freshly boiled in salted water, drained · Comparison value
    • prepared diluted chicken stock · Value used in the model

    Small portions omitted: 0.7 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • San Remo CousCous durum couscous, dry · cc-hold-couscous65 · cc-hold-sanremo-couscous-label
    • peeled onion · cc-hold-vegetable-imputation40 · cc-hold-fineli-335
    • peeled carrot · cc-hold-vegetable-imputation40 · cc-hold-fineli-300
    • courgette · cc-hold-vegetable-imputation40 · cc-hold-fineli-389
    • whole chickpeas freshly boiled in salted water, drained · cc-hold-chickpea-boiled36 · cc-hold-fineli-11089
    • prepared diluted chicken stock · cc-hold-lowcho50-v2 · cc-hold-fineli-30315

    Carbohydrate data sources

    GI and calculation sources

    • Human comparator: San Remo couscous rehydrated hot water · Operation145 exact new-version application and macro withholding await owner approval. Named ordinary fine durum couscous hydrated with boiling water5min and served hot; not pearl, cooled or toasted. Current dry San Remo label composition72g available carbohydrate/100g is used separately; current lot not asserted identical to2006 GI test lot. No wet/dry yield inference. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Specific new-version application, owner approval pending. Named chopped nonstarchy vegetable, cooked in the stew; existing PI40 scope. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Khan, Tabassum and Khan2008: GI of salt-water-boiled whole chickpeas · Seven healthy men20–30y; one glucose reference and one food visit, venous samples0,30,60,120min. Individual iAUC ratios averaged; published point36 already glucose-scale, no conversion. Limited cohort, sparse sampling and no repeated reference; supplementary LOW, not ISO-certified, not group mean28. Primary scanned PDF visually checked, rawSHA592bc0709a3ef9278c3de21b68c34725fb05953450c5d4531bd64f4d08503bae. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Specific new-version application, owner approval pending. New version retains all solids and remaining broth after cooking.1000g is a new weighed input, not assumed1L=1000g. Fineli30315 generic diluted stock is a disclosed LOW composition proxy, not an exact unspecified brand. Its A0.427g/100g is within the existing named stock PI50 scope. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Pasta alla Norma with aubergine

    Original recipe

    GL estimate · Modeled about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • De Cecco Penne Mezzane Lisce n.140 pasta, dry · Comparison value
    • aubergine · Value used in the model
    • crushed tomatoes · Value used in the model
    • fresh peeled garlic · Value used in the model
    • fresh basil · Value used in the model

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • De Cecco Penne Mezzane Lisce n.140 pasta, dry · ehold-penne47 · ehold-fineli-117
    • aubergine · ehold-vegetable-imputation40 · ehold-fineli-362
    • crushed tomatoes · ehold-vegetable-imputation40 · ehold-fineli-398
    • fresh peeled garlic · ehold-vegetable-imputation40 · ehold-fineli-393
    • fresh basil · ehold-vegetable-imputation40 · ehold-fineli-11134

    Carbohydrate data sources

    • MAKARONI, PASTA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • MUNAKOISO · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TOMAATTIMURSKA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VALKOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • BASILIKA, TUORE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Korealainen bulgogi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kevätsipulia · The amount is missing or could not be verified.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 41.31 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    LOW-confidence model: rice68, the sucrose-dominant brown-sugar analogy60 and briefly heated pear38 are bounded source applications. The meal GI was not measured. All cooked marinade and pan juices must be consumed.

    GI-unmatched available carbohydrate omitted, up to 0.1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · beef sirloin, raw
    • 300 g · dry white jasmine rice
    • 72 g · ordinary unsweetened soy sauce, weighed
    • 14 g · brown sugar, weighed
    • 1 tbsp · sesame oil, original spoon amount
    • 10.5 g · garlic using its own source clove mass
    • 100 g · ordinary peeled pear
    • 27.5 g · peeled yellow onion
    • 40 g · edible spring onion, weighed
    • 8.5 g · unhulled sesame seeds
    • 0.5 g · ground black pepper

    Use the original method with these details.

    For 4 servings use 600 g beef and 300 g DRY jasmine rice. Cook the rice as directed and serve freshly cooked and hot; this is not a cooked-rice weight. Use 72 g ordinary soy sauce, 14 g brown sugar, 1 tbsp sesame oil, 10.5 g garlic and 100 g peeled pear for the marinade. Add 27.5 g yellow onion and 40 g spring onion. Marinate in the refrigerator for20–30 minutes. Quickly fry thin beef slices in batches. Briefly but thoroughly cook all remaining marinade with the onion; serve all cooked marinade and pan juices with the beef and rice. Add 8.5 g sesame and 0.5 g black pepper. Discard no sauce. The weighed soy, sugar and spring onion define a separate version, not verified conversions of the original volumes or pieces.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    40.532–43.325 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • NAUDANFILEE, ULKOFILEE · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • VALKOSIPULI · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • SIPULI, KELTASIPULI · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • SEESAMINSIEMEN, KUORINEEN · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • MUSTAPIPPURI · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • PÄÄRYNÄ, KUORITTU · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • Rice, white, uncooked · FSANZ AFCD Release3, native carbohydrate WITHOUT sugar alcohols; CC BY-SA3.0 Australia. Regional composition proxy; unknown total polyols are not assumed zero.CARBOHYDRATE
    • Sauce, soy, commercial · FSANZ AFCD Release3, native carbohydrate WITHOUT sugar alcohols; CC BY-SA3.0 Australia. Regional composition proxy; unknown total polyols are not assumed zero.CARBOHYDRATE
    • Sugar, brown · FSANZ AFCD Release3, native carbohydrate WITHOUT sugar alcohols; CC BY-SA3.0 Australia. Regional composition proxy; unknown total polyols are not assumed zero.CARBOHYDRATE
    • Onion, spring, fresh, raw · FSANZ AFCD Release3, native carbohydrate WITHOUT sugar alcohols; CC BY-SA3.0 Australia. Regional composition proxy; unknown total polyols are not assumed zero.CARBOHYDRATE
    • Oil, sesame · FSANZ AFCD Release3, native carbohydrate WITHOUT sugar alcohols; CC BY-SA3.0 Australia. Regional composition proxy; unknown total polyols are not assumed zero.CARBOHYDRATE
    • Table2 European cohort glucose-reference column · HUMAN_GI
    • Table 1, entries 423–426; mean of four raw-pear studies, GI 38 ± 2 on glucose scale · Food-specific raw-pear mean, used as a low-confidence analogue for grated pear in bulgogi marinade. The pear is added raw, then heated briefly with the marinated beef; neither the recipe nor the mixed meal was tested.HUMAN_GI
    • Table2 European cohort glucose-reference column · Human-measured sucrose comparator applied as an explicitly LOW-confidence sucrose-dominant sugar analogy; not a measured whole-recipe GI. European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.HUMAN_GI
    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.PUBLISHED_CODING

  • Chinese congee rice porridge

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • chicken stock · A suitable GI value was unavailable for this ingredient.
    • fresh ginger · A suitable GI value was unavailable for this ingredient.
    • spring onions · The amount is missing or could not be verified.

    Estimate for the modified recipe

    Modeled GL estimate · ≈ 31.09 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 200 g · dry jasmine rice
    • 2,000 g · ready-to-use diluted chicken stock
    • amount in the original recipe · salt
    • 6 g · fresh ginger
    • 30 g · spring onion
    • 36 g · commercial soy sauce
    • 4.5 g · sesame oil
    • 110 g · boiled shelled egg

    Use the original method with these details.

    Simmer jasmine rice about 60 min as in the original method, using diluted ready-to-use chicken stock. Weigh spring onion 30 g, ginger 6 g and soy sauce 36 g. The reference porridge was steamed 40 min at a different water-to-rice ratio.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    • Supplement1 p46 item659; COFCO jasmine rice31.6g +250ml water steamed40min Thailand2016 n10 glucose2h UO18 · Source-backed reference point, not exact60min simmered recipe. Rice/water ratio and gelatinization differ; error not quantified.HUMAN_GI
    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Rice, white, uncooked · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • KANALIEMI, LAIMENNETTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • INKIVÄÄRI, JUURAKKO, RAAKA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Onion, spring, fresh, raw · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Sauce, soy, commercial · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Oil, sesame · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • KANANMUNA, KEITETTY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Chinese tomato-egg wok

    Original recipe

    GL estimate · Modeled about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • shell-free egg · Value used in the model
    • ripe tomatoes · Value used in the model
    • sugar · Comparison value
    • SunRice Jasmine Fragrant rice, dry · Comparison value

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • shell-free egg · ehold-lowcho50-r4 · ehold-fineli-858
    • ripe tomatoes · ehold-vegetable-imputation40 · ehold-fineli-352
    • sugar · ehold-sucrose60 · ehold-fineli-1
    • SunRice Jasmine Fragrant rice, dry · ehold-rice-jasmine68 · ehold-fineli-11521

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Human comparator: LoGiCane sucrose · European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Human comparator: jasmine rice · European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Marokkolainen harira-linssi-kikhernekeitto

    Original recipe

    GL estimate · Modeled about 12 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Boiled lentils, food-specific mean · GK80 HUMAN_GI: Applied food/preparation analogue; generic composition separately sourced. Not a broad all-legume or all-grain mean.. Recipe-specific applicability: Whole dried green/brown lentils boiled until soft, not split lentil puree; food-specific boiled-lentil mean applied as LOW analogue. All soup liquid retained. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Chickpeas, food-specific mean · GK80 HUMAN_GI: Applied food/preparation analogue; generic composition separately sourced. Not a broad all-legume or all-grain mean.. Recipe-specific applicability: Whole cooked drained chickpeas; food-specific chickpea mean used as LOW analogue, not all-pulse category mean. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI.; Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI.; Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed small culinary dried-spice or seed portion · GK80 PUBLISHED_IMPUTATION: Not a measured seed/spice GI. Explicit owner method decision required. Only spices/seeds with complete composition and fixed mass, <=0.5 g CHO each and <=1 g aggregate per serving. No oilseed flour, tahini, nut butter, whole sticks/pods, unknown extraction or large portions.. Recipe-specific applicability: Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked.; Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked.; Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • White spaghetti, food-specific mean · GK80 HUMAN_GI: Applied food/preparation analogue; generic composition separately sourced. Not a broad all-legume or all-grain mean.. Recipe-specific applicability: Specified durum-wheat vermicelli boiled in soup; spaghetti mean applied as LOW wheat-pasta shape analogue, not rice/bean vermicelli. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Greek moussaka

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • cinnamon · The amount is missing or could not be verified.
    • wheat flour · A suitable GI value was unavailable for this ingredient.

  • Homemade beef döner kebab

    Original recipe

    GL estimate · Modeled about 21 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • plain Greek yoghurt, 10% fat · Value used in the model
    • peeled onion · Value used in the model
    • fresh peeled garlic · Value used in the model
    • Tesco White Plain pita bread, 4 × 60 g · Comparison value
    • raw white cabbage · Value used in the model

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • plain Greek yoghurt, 10% fat · ehold-dairy-imputation30 · ehold-fineli-32201
    • peeled onion · ehold-vegetable-imputation40 · ehold-fineli-335
    • fresh peeled garlic · ehold-vegetable-imputation40 · ehold-fineli-393
    • Tesco White Plain pita bread, 4 × 60 g · ehold-pita-white-regular69 · ehold-fineli-1056
    • raw white cabbage · ehold-vegetable-imputation40 · ehold-fineli-320

    Carbohydrate data sources

    GI and calculation sources

  • Greek chicken souvlaki with tzatziki

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • lemon juice · Food group average
    • Greek yogurt · Food group average
    • cucumber · Food group average
    • pita bread · Food group average
    • tomato · Comparison value

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • lemon juice · fruit-category-mean-gi-51 · afcd-F004726-2026-10-24
    • Greek yogurt · dairy-category-mean-gi-35 · fineli-34611-2026-10-24
    • cucumber · vegetables-category-mean-gi-66 · fineli-346-2026-10-24
    • pita bread · bread-category-mean-gi-64 · fineli-1056-2026-10-24
    • tomato · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-24

    Carbohydrate data sources

    • Chicken, thigh, lean flesh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Oliiviöljy · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Juice, lemon · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Garlic, peeled, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Oregano, dried · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Kreikkalainen jogurtti, 7 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Kurkku · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VAALEA LEIPÄ, PITALEIPÄ · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Tomaatti · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Andalusian gazpacho

    Original recipe

    GL estimate · about 8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • ripe tomatoes · Comparison value
    • cucumber · Food group average
    • red pepper · Food group average
    • white bread · Food group average

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • ripe tomatoes · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-24
    • cucumber · vegetables-category-mean-gi-66 · fineli-346-2026-10-24
    • red pepper · vegetables-category-mean-gi-66 · fineli-386-2026-10-24
    • white bread · bread-category-mean-gi-64 · fineli-1107-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Spanakopita – Greek spinach and feta pie

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • spring onions · The amount is missing or could not be verified.
    • filo pastry · A suitable GI value was unavailable for this ingredient.

  • Warm tabbouleh-style salad with boiled bulgur

    Original recipe

    GL estimate · Modeled about 7 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Bulgur groats boiled15min until water absorbed · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit BULGUR food ID A001929 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID A006321 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F352 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A006250 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A005700 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit CITRUS_JUICE food ID A004726 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Sautéed Reindeer with Cauliflower Mash

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • black pepper · Food group average
    • cauliflower · Food group average
    • whipping cream · Food group average

    Small portions omitted: 0.7 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • black pepper · vegetables-category-mean-gi-66 · afcd-F006618-2026-10-24
    • cauliflower · vegetables-category-mean-gi-66 · fineli-322-2026-10-24
    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24

    Carbohydrate data sources

    • PORONLIHA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Sipuli, keltasipuli · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VOI, SUOLATON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Pepper, black, ground · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Kukkakaali · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Kerma, kuohukerma, rasvaa 38 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Low-carb apple tart

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • almond flour · A suitable GI value was unavailable for this ingredient.
    • lemon juice · The amount is missing or could not be verified.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 1.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Omenalle ja rahkalle käytetään ryhmä-GI-arvioita. Mantelin hiilihydraatti perustuu kuivaan kokonaiseen manteliin ennen jauhamista.

    GI-unmatched available carbohydrate omitted, up to 1.2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 8

    • 150 g · Itse jauhettu kuorellinen manteli
    • 50 g · Kylmä voi
    • 55 g · Kananmuna pohjaan
    • 2 tbsp · Foodin-erytritoli pohjaan
    • 200 g · Kuorellinen Granny Smith, syötävä osa
    • 2.55 g · Jauhettu kaneli
    • 15 g · Sitruunamehu
    • 100 g · Maustamaton maitorahka
    • 55 g · Kananmuna täytteeseen
    • 1 tbsp · Foodin-erytritoli täytteeseen

    Punnitse kuivat, paahtamattomat mantelit kuorineen ja jauha ne. Käytä kaikki jauhettu manteli. Nypi manteli ja kylmä voi, lisää pohjan muna ja Foodin-erytritoli ja painele vuokaan. Esipaista 180 °C:ssa 8 minuuttia. Viipaloi punnittu kuorellinen Granny Smith ja sekoita kanelin ja sitruunamehun kanssa. Levitä pohjalle rahka, täytteen muna ja Foodin-erytritoli, asettele omenat päälle ja paista 25–30 minuuttia. Jäähdytä.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Chettinad Chicken with Roasted Spices

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • fennel seeds · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh curry leaves · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 1.42 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 700 g · skinless chicken thigh
    • 100 g · peeled onion
    • 160 g · tomato
    • 7 g · fresh garlic
    • 15 g · fresh ginger
    • 2 g · ground black pepper
    • 2 g · coriander seeds
    • 1 g · fennel seeds
    • 3 g · cinnamon stick
    • 27 g · neutral cooking oil
    • 10 g · fresh curry leaves
    • 6 g · salt
    • 100 g · water

    Use the original method with these details.

    Weigh all listed spices individually, including fennel and the whole cinnamon stick. Roast and grind the spices and make the curry by the original method; retain all fresh curry leaves. GL covers this curry only. Unquantified serving rice or bread is outside this version and estimate.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    1.419–3.27 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Low-carb rhubarb tart

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • almond flour · A suitable GI value was unavailable for this ingredient.
    • rhubarb · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 1.33 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Raparperille ja rahkalle käytetään ryhmä-GI-arvioita. Vaniljauutteen koko punnittu massa toimii hiilihydraatin ylärajana.

    GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 8

    • 150 g · Itse jauhettu kuorellinen manteli
    • 60 g · Sulatettu voi
    • 55 g · Kananmuna pohjaan
    • 250 g · Raparperi
    • 150 g · Maustamaton maitorahka
    • 110 g · Kananmunat täytteeseen
    • 70 g · Foodin-erytritoli
    • 5 g · Punnittu vaniljauute
    • 7.5 g · Psyllium

    Punnitse kuivat, paahtamattomat mantelit kuorineen ja jauha ne. Käytä kaikki jauhettu manteli. Sekoita manteli, sulatettu voi ja pohjan muna ja painele vuokaan. Levitä paloiteltu raparperi pohjalle. Sekoita rahka, täytteen munat, Foodin-erytritoli, punnittu vaniljauute ja psyllium. Kaada täyte päälle ja paista 180 °C:ssa 30–35 minuuttia. Jäähdytä.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Low-carb strawberry layer cake

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vanilla extract · The amount is missing or could not be verified.

    Estimate for the modified recipe

    Calculated GL · ≈ 1.11 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 10

    • 220 g · egg without shell
    • 100 g · Foodin erythritol (100%)
    • 120 g · full-fat almond meal, not defatted flour
    • 4 g · baking powder
    • 200 g · cream, 38% fat
    • 150 g · plain quark
    • 250 g · fresh raw strawberries
    • 4.2 g · vanilla extract

    Use the original method with these details.

    Bake the base at 175°C for 22–26 min and cool. Add strawberries raw to the cooled filling. Use full-fat almond meal, vanilla extract 4.2 g and baking powder 4 g.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    1.107–2.278 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • Supplement1 p79 item1174; raw fresh strawberries, Australia2001 n10, glucose2h; UO5 original unpublished · Not a measured cake GI. No SEM-as-range. Cultivar/serving mixture LOW.HUMAN_GI
    • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
    • Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Baking powder, dry powder · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RAHKA, MAITORAHKA, MAUSTAMATON, RASVAA <0,5 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • MANSIKKA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE

  • Creamy chicken and mushroom skillet

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • shallot · The amount is missing or could not be verified.
    • salt and black pepper · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 500 g · skinless chicken thigh
    • 250 g · fresh button mushrooms
    • 25 g · peeled shallot
    • 200 g · cream, 38% fat
    • 150 g · ready-to-use diluted chicken stock
    • 15 g · French’s Dijon US 32 oz mustard
    • 14 g · butter
    • 3 g · fresh thyme
    • amount in the original recipe · salt
    • 0.5 g · ground black pepper

    Use the original method with these details.

    Use peeled shallot 25 g, fresh thyme 3 g and the specified French’s Dijon mustard 15 g. Retain all diluted stock and sauce.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    0.737–2.497 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • BROILERI, KOIPI-REISI, NAHATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • HERKKUSIENI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • SIPULI, KELTASIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KANALIEMI, LAIMENNETTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • French’s Dijon US32oz rounded-label ceiling · label0g total CHO/5g => <0.5g/5g; conservative closed ceiling10/100gBOUND
    • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Total ingredient mass, an upper bound only · available CHO cannot exceed total weighed edible ingredient massBOUND
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • MUSTAPIPPURI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Cottage cheese, pesto and vegetable bowl

    Original recipe

    GL estimate · about 0.9 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cottage cheese · Food group average
    • cherry tomatoes · Comparison value
    • cucumber · Food group average

    Small portions omitted: 0.6 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cottage cheese · dairy-category-mean-gi-35 · fineli-649-2026-10-24
    • cherry tomatoes · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-24
    • cucumber · vegetables-category-mean-gi-66 · fineli-346-2026-10-24

    Carbohydrate data sources

    • RAEJUUSTO, RASVAA 2-5 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Tomaatti · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Kurkku · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PESTOKASTIKE, YRTTIKASTIKE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PINJANSIEMEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Rucola · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Oliiviöljy · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Parmesan chicken and broccoli skillet

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • crushed garlic · The amount is missing or could not be verified.
    • salt and black pepper · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 1.06 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 500 g · skinless chicken breast
    • 300 g · broccoli
    • 200 g · cream, 38% fat
    • 60 g · Parmesan
    • 150 g · ready-to-use diluted chicken stock
    • 14 g · butter
    • 2.8 g · fresh garlic
    • amount in the original recipe · salt
    • 0.5 g · ground black pepper

    Use the original method with these details.

    Use fresh garlic 2.8 g instead of garlic powder. Chicken stock is diluted and ready to use; retain all stock and sauce. Cream is 38%fat.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    1.061–1.133 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • BROILERI, RINTAFILEE, NAHATON, SUIKALE, LEIKE · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • PARSAKAALI, BROKKOLI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • NEVO718 Parmesan; sugar+starch proxy only · nativeValues.Sugars total + nativeValues.Starch total; both0CARBOHYDRATE
    • KANALIEMI, LAIMENNETTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • VALKOSIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • MUSTAPIPPURI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Baked cheesecake

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • lemon juice · The amount is missing or could not be verified.

    Estimate for the modified recipe

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 10

    • 120 g · full-fat almond meal, not defatted flour
    • 50 g · butter
    • 400 g · plain cream cheese, 11% fat
    • 150 g · smetana, about 40% fat
    • 165 g · egg without shell
    • 80 g · Foodin erythritol (100%)
    • 4.2 g · vanilla extract
    • 15 g · lemon juice

    Use the original method with these details.

    Follow the original method with these weighed amounts. Cream cheese is 11%fat and smetana about 40%; smetana is not crème fraîche. Use full-fat almond meal.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    0.627–1.68 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • TUOREJUUSTO, RASVAA 11 %, MAUSTAMATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • SMETANA, RASVAA N. 40 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
    • Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • TÄYSMEHU, SITRUUNATÄYSMEHU, LAIMENTAMATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Brita-kakku

    Original recipe

    GL estimate · about 0.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • kuohukermaa · Food group average
    • mansikoita · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • kuohukermaa · dairy-category-mean-gi-35 · fineli-631-2026-10-24
    • mansikoita · fruit-category-mean-gi-51 · afcd-F008952-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Low-Carb Quark Pie

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • almond flour · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The calculated part applies only to this whole-almond grinding version, not arbitrary almond flour. Omitted almond carbohydrate is0.975g/serving, only0.025g below the individual limit. The source point is not a batch guarantee.

    GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 8

    • 150 g · whole dried unroasted almonds, ground at home
    • 75 g · butter
    • 165 g · shelled eggs, original 1 + 2 eggs using the source measure
    • 300 g · plain low-fat quark
    • 100 g · unsweetened whipping cream, 38% fat
    • 2 tbsp · Foodin 100% erythritol, original spoon amount retained
    • 5 g · weighed vanilla extract

    Use the original method with these details.

    This batch makes 8 servings. Weigh 150 g whole dried unroasted almonds before grinding. Grind finely and keep every part; do not blanch, defat or sieve any away. Use 75 g butter and 165 g shelled eggs in total. The filling contains 300 g quark and 100 g cream using its own source measure. Retain 2 tbsp pure Foodin erythritol. Weigh 5 g vanilla extract separately; this does not assert a teaspoon mass. Bake at175°C for about35 minutes, then cool. Keep the original division of eggs between crust and filling.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    0–4.837 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • VOI · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • KANANMUNA, KUORETON · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • RAHKA, MAITORAHKA, MAUSTAMATON, RASVAA <0,5 % · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20, native available carbohydrate; CC BY4.0. Unknown total polyols are not assumed zero.CARBOHYDRATE
    • MEXT05001 · MEXT2023 corrected2026-03-27, native CHOAVL mass05001 only. Dried unroasted whole almonds, all150g retained after grinding; not arbitrary almond flour.0.975gCHO/serving is only0.025g below the individual omission limit. Native point, not a lot-certified upper. 日本食品標準成分表（八訂）増補2023年から引用.CARBOHYDRATE
    • vanilla-physical-cap · Whole weighed edible mass is a positive carbohydrate upper bound only, not a nutrient point or a zero.BOUND
    • foodin-erythritol · Foodin pure erythritol label: explicit100g carbohydrate minus100g polyols. The computational zero-mass marker never removes the original sweetener.CARBOHYDRATE
    • PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Current existing dairy coding for these exact native IDs; neither a measured meal GI nor new GI constant.PUBLISHED_CODING

  • Low-Carb Meat Pie

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • almond flour · A suitable GI value was unavailable for this ingredient.

  • Low-Carb Runeberg Tarts

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • almond flour · A suitable GI value was unavailable for this ingredient.

  • Cinnamon rolls with cheese dough

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • almond flour · A suitable GI value was unavailable for this ingredient.

  • Keto chocolate mud cake

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • a pinch of salt · The amount is missing or could not be verified.

    Estimate for the modified recipe

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.4 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 8

    • 150 g · dark chocolate, no added sugar
    • 120 g · butter
    • 165 g · egg without shell
    • 80 g · Foodin erythritol (100%)
    • 60 g · full-fat almond meal, not defatted flour
    • 10 g · unsweetened cocoa powder
    • 4.2 g · vanilla extract
    • amount in the original recipe · salt

    Use the original method with these details.

    Bake as in the original recipe at 175°C for 12–16 min. Use full-fat almond meal and no-added-sugar dark chocolate. Weigh cocoa 10 g and vanilla extract 4.2 g.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    0.066–2.134 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • Chocolate, dark, no added sugar · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
    • Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • KAAKAOJAUHE, EI LISÄTTYÄ SOKERIA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Keto chocolate chunk cookies

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • a pinch of salt · The amount is missing or could not be verified.

    Estimate for the modified recipe

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.4 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 10

    • 100 g · butter
    • 70 g · Foodin erythritol (100%)
    • 55 g · egg without shell
    • 180 g · full-fat almond meal, not defatted flour
    • 2 g · baking powder
    • 60 g · dark chocolate, no added sugar
    • 4.2 g · vanilla extract
    • amount in the original recipe · salt

    Use the original method with these details.

    Bake at 175°C for 10–12 min. Use full-fat almond meal and no-added-sugar chocolate. Weigh baking powder 2 g and vanilla extract 4.2 g.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    0.032–1.999 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
    • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Baking powder, dry powder · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Chocolate, dark, no added sugar · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Low-carb Finnish mocha squares

    Original recipe

    GL estimate · about 0.08 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • heavy cream · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • heavy cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Beef liver casserole with cauliflower

    Original recipe

    A reliable glycemic load estimate is not available.

    There is no supported GI value for the available carbohydrate in beef liver. The earlier estimate assumed a GI of zero without measurement data.

  • Fried Liver with Bacon

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • beef liver · A suitable GI value was unavailable for this ingredient.

  • Low-carb khao man gai – Thai chicken and cauliflower rice

    Original recipe

    GL estimate · about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cauliflower rice · Food group average
    • cucumber · Food group average
    • Healthy Boy soybean paste · Food group average

    Small portions omitted: 0.7 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cauliflower rice · vegetables-category-mean-gi-66 · fineli-322-2026-10-24
    • cucumber · vegetables-category-mean-gi-66 · fineli-346-2026-10-24
    • Healthy Boy soybean paste · legumes-category-mean-gi-34 · healthy-boy-soybean-paste-2026-10-24

    Carbohydrate data sources

    • Chicken, thigh, lean flesh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Kukkakaali · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VESI, VESIJOHTOVESI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Kanaliemi, laimennettu · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Kurkku · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Ginger, peeled, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Healthy Boy Soy Bean Paste · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Squid Brand Fish Sauce, 725 ml · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Juice, lime · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Garlic, peeled, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Coriander, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.

    GI and calculation sources

  • low-carb yellow chicken curry with cauliflower

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • full fat coconut milk · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 1.28 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · Skinless chicken thigh
    • 400 g · Fairtrade Original 1 L coconut milk
    • 30 g · Ayam Thai Yellow Curry Paste AU (185 g)
    • 400 g · Cauliflower
    • 70 g · Yellow onion
    • 15 g · Squid fish sauce 300 ml (EAN 8850620888012)
    • 1.5 g · Turmeric
    • 4 g · Pure Foodin erythritol
    • 10 g · Coconut oil
    • 5 g · Fresh coriander

    Stir coconut milk before weighing. Fry the paste and turmeric in coconut oil. Add the chicken, then coconut milk and onion. Simmer for 15 minutes. Add cauliflower and simmer for another 8–10 minutes until the chicken is cooked through and the cauliflower is tender. Add fish sauce and erythritol. Serve all the sauce and cauliflower with fresh coriander.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Courgette Lasagne

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • zucchini · Food group average
    • crushed tomatoes · Comparison value
    • whipping cream · Food group average

    Small portions omitted: 0.5 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • zucchini · vegetables-category-mean-gi-66 · fineli-389-2026-10-24
    • crushed tomatoes · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-398-2026-10-24
    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Low-carb pad thai with shrimp and konjac noodles

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • tamarind paste · A suitable GI value was unavailable for this ingredient.

  • Rahka-marjakerroskulho

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mansikoita · A suitable GI value was unavailable for this ingredient.
    • mustikoita · A suitable GI value was unavailable for this ingredient.
    • hasselpähkinöitä · A suitable GI value was unavailable for this ingredient.
    • makeutusainetta maun mukaan · The amount is missing or could not be verified.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 2.34 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    This GL version uses fresh Canadian wild blueberries, not European bilberries. Generic Australian blueberry composition is an explicit LOW-confidence proxy, not a measurement of this product. The original recipe and its macros remain separate.

    GI-unmatched available carbohydrate omitted, up to 0.7 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 250 g · plain low-fat quark
    • 100 g · plain unsweetened Turkish-style yogurt, 10% fat
    • 100 g · fresh raw strawberries
    • 50 g · fresh Canadian wild blueberry, not European bilberry
    • 20 g · raw whole hazelnuts
    • 2 g · weighed lemon zest
    • 4 g · Foodin 100% erythritol

    Use the original method with these details.

    For 4 servings, layer 250 g quark, 100 g plain Turkish-style yogurt, 100 g fresh strawberries and 50 g fresh Canadian wild blueberries. Add all 20 g raw hazelnuts. Use 2 g separately weighed lemon zest; do not substitute juice. Sweeten with 4 g pure Foodin erythritol. Retain every ingredient and serve cold. European bilberries are outside this approved GL version.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    1.454–6.884 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Creamy Low-Carb Salmon Soup with Cauliflower

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cauliflower · Food group average
    • whipping cream · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cauliflower · vegetables-category-mean-gi-66 · fineli-322-2026-10-24
    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Tortilla española – esikeitetyn perunan versio

    Original recipe

    GL estimate · Modeled about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG food ID F858 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Potato, unspecified variety, boiled · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit POTATO food ID F205 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Kana-fajitapelti avokadokastikkeella – punnittu versio

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F386 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F34234 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A003327 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit GROUND_SPICE food ID A006316 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit GROUND_SPICE food ID A002893 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit AVOCADO food ID F11057 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit CITRUS_FRUIT food ID A005199 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit YOGURT food ID F34611 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Italian-style beef and courgette pan – weighed version

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F398 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A004193 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F389 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F386 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006281 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Cauliflower and Bacon Gratin

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cauliflower · Food group average
    • whipping cream · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cauliflower · vegetables-category-mean-gi-66 · fineli-322-2026-10-24
    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Turkkilainen menemen fetalla

    Original recipe

    GL estimate · about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tomaattia · Comparison value
    • vihreää paprikaa · Food group average
    • fetajuustoa · Food group average

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tomaattia · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-24
    • vihreää paprikaa · vegetables-category-mean-gi-66 · fineli-387-2026-10-24
    • fetajuustoa · dairy-category-mean-gi-35 · fineli-11211-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Low-carb Khao Soi with chicken and konjac noodles

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • full fat coconut milk · A suitable GI value was unavailable for this ingredient.
    • chicken broth · A suitable GI value was unavailable for this ingredient.

  • Chicken and Cauliflower Gratin

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cauliflower · Food group average
    • whipping cream · Food group average

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cauliflower · vegetables-category-mean-gi-66 · fineli-322-2026-10-24
    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Cucumber som tam – weighed version

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Whole peanuts, preparation unspecified; explicit analogy to roasted peanuts · GK80 HUMAN_GI: Small sample; preparation/roast unspecified; LOW applied whole-food analogy, not direct recipe GI. SEM6 is not a biological recipe range. No second glucose conversion.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit WHOLE_PEANUT identity. Human food comparator used as LOW applied analogy; food/preparation limitations preserved. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit CITRUS_JUICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit FISH_SAUCE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Kermainen kanakeitto pinaatilla ja sitruunalla – punnittu versio

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit STOCK food ID A008936 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit CITRUS_FRUIT food ID F11048 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY food ID F631 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F500 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID A008761 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F389 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F337 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Pad kra pao – Thai basil minced meat with cauliflower rice

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cauliflower rice · Food group average
    • unsalted soy sauce · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cauliflower rice · vegetables-category-mean-gi-66 · fineli-322-2026-10-24
    • unsalted soy sauce · legumes-category-mean-gi-34 · fineli-31-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Maakouda-perunafritterit yrteillä

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • perunaa · Food group average

    Small portions omitted: 0.5 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • perunaa · potatoes-category-mean-gi-71 · fineli-205-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Creamy Salmon Casserole

    Original recipe

    GL estimate · about 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • maustamatonta tuorejuustoa · Food group average
    • kuohukermaa · Food group average
    • spinach · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • maustamatonta tuorejuustoa · dairy-category-mean-gi-35 · fineli-11571-2026-10-24
    • kuohukermaa · dairy-category-mean-gi-35 · fineli-631-2026-10-24
    • spinach · vegetables-category-mean-gi-66 · fineli-33456-2026-10-24

    Carbohydrate data sources

    GI and calculation sources

  • Gai yang – Thai grilled chicken with low-carb side dishes

    Original recipe

    GL estimate · about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cauliflower rice · Food group average
    • kurkkua · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cauliflower rice · vegetables-category-mean-gi-66 · fineli-322-2026-10-25
    • kurkkua · vegetables-category-mean-gi-66 · fineli-346-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Tom yum goong – Thai shrimp soup

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Low-carb pad kee mao with chicken and konjac noodles

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • red pepper · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    Calculated GL · ≈ 1.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · KoRo konjac fettuccine in water, drained
    • 500 g · skinless chicken thigh
    • 150 g · fresh green beans
    • 120 g · red sweet pepper
    • 30 g · Thai basil
    • 10.5 g · fresh garlic
    • 24 g · red chilli
    • 30 g · Squid Brand fish sauce
    • 15 g · ordinary soy sauce, not dark sweet sauce
    • 15 g · commercial oyster sauce
    • 4 g · Foodin erythritol (100%)
    • 27 g · neutral cooking oil

    Use the original method with these details.

    Weigh the ready-in-water KoRo fettuccine after draining. Precook beans5–7min and dry-fry the drained noodles3–4min by the original method. Retain all listed sauces, ordinary non-sweet soy sauce and Thai basil. Dried konjac is outside this version.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    1.796–3.203 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • KoRo ready-in-water fettuccine; nominal declared totalCHO ceiling · Nominal manufacturer source-model carbohydrate upper only; not zero or an analytical/lot-variability bound. Unknown polyols retained.BOUND
    • BROILERI, KOIPI-REISI, NAHATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • PAPU, VIHREÄ TAITEPAPU, TUORE · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • PAPRIKA, PUNAINEN · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • BASILIKA, TUORE · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • VALKOSIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Chilli (chili), red, raw · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Sauce, fish, commercial · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Sauce, soy, commercial · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Sauce, oyster, commercial · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
    • RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Roasted aubergine with tahini yogurt

    Original recipe

    GL estimate · about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • munakoisoa · Food group average
    • Greek yogurt · Food group average

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • munakoisoa · vegetables-category-mean-gi-66 · fineli-362-2026-10-25
    • Greek yogurt · dairy-category-mean-gi-35 · fineli-34611-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Low-Carb Blueberry Pie

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • blueberries · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 1.3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The calculated portion uses group GI estimates for quark and bilberries. The almond composition applies to whole unpeeled almonds. The full weighed mass of vanilla extract serves as its carbohydrate upper bound.

    GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 8

    • 150 g · Freshly ground unpeeled almonds
    • 75 g · Butter
    • 55 g · Egg for the crust
    • 250 g · Plain quark, under 0.5% fat
    • 110 g · Eggs for the filling
    • 150 g · Bilberries
    • 5 g · Weighed vanilla extract

    Weigh dry, raw almonds with their skins before grinding. Use all the ground almonds without sifting. Rub them into softened butter, add the crust egg and press into the pie dish. Mix the quark, filling eggs and weighed vanilla extract. Spread over the crust, scatter the bilberries on top and bake at 180 °C for about 30 minutes. Cool before slicing.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Pizza with a Pofiber crust

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.

  • low-carb tom kha gai – coconut chicken soup

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • full fat coconut milk · A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Berry chia pudding

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • raspberries · A suitable GI value was unavailable for this ingredient.
    • blueberries · A suitable GI value was unavailable for this ingredient.
    • sweetener to taste · The amount is missing or could not be verified.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 1.4–1.7 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The two low-confidence scenarios use strawberry or Canadian wild blueberry GI for raspberry. Bilberry uses the wild blueberry comparator, and the yogurt uses a plain-yogurt category average. The sum omits 0.2373 g available carbohydrate per serving from chia, almond drink and vanilla. The wild blueberry test record does not specify the exact serving state.

    GI-unmatched available carbohydrate omitted, up to 0.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 100 g · Plain Greek yogurt, 7% fat
    • 100 g · Whole raw raspberries
    • 50 g · Whole raw bilberries
    • 45 g · Chia seeds
    • 250 ml · Unsweetened Alpro almond drink
    • 4.2 g · Vanilla extract

    Mix 45 g chia seeds, 250 ml unsweetened Alpro almond drink and 4.2 g vanilla extract. Stir again after 10 minutes and refrigerate for at least four hours. Stir in 100 g plain Greek yogurt with 7% fat. Divide into 4 portions and top with a total of 100 g raspberries and 50 g bilberries. Leave out the sweetener.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    • Atkinson et al. 2021, Supplemental Table 1, rows 1174 and 1092 · Raw strawberry GI 40 and Canadian wild blueberry GI 53 are on the table's glucose=100 scale. The blueberry test used bread as the reference. The underlying human observations are unpublished, the results are published in the supplement. Wild blueberry preparation at serving is unspecified and species differs from Finnish bilberry.HUMAN_GI
    • Wolever, 2017, Table 1 · Category mean of 43 plain or artificially sweetened yogurt GI entries, 26.6 rounded to 27. Product-specific GI was not measured.HUMAN_GI
    • THL Fineli, FSANZ AFCD and USDA mass evidence · Pinned source file SHA-256 a3be56ae922d3f3a74636e72f913856c15b6115a1d91aea8e8767904423deab8; Fineli 34847, 34738, 34611, 448, 442 and AFCD F009350. USDA FDC 173471 supplies mass only.CARBOHYDRATE

  • Halloumi omelette

    Original recipe

    GL estimate · about 0.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • halloumijuustoa · Food group average
    • cherry tomatoes · Comparison value

    Small portions omitted: 0.5 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • halloumijuustoa · dairy-category-mean-gi-35 · fineli-33465-2026-10-25
    • cherry tomatoes · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Low-carb pad see ew with chicken and konjac noodles

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.6 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · drained KoRo ready-in-water konjac noodles
    • 500 g · plain chicken breast
    • 300 g · broccoli
    • 165 g · egg without shell
    • 27 g · neutral oil
    • 30 g · ordinary commercial soy sauce
    • 15 g · Yutaka dark soy sauce (18-litre product formulation)
    • 15 g · commercial oyster sauce
    • 4 g · Foodin erythritol (100%)
    • 7 g · garlic
    • 2 g · white pepper

    Use the original method with these details.

    Weigh the KoRo ready-in-water noodles after draining: 600 g. Use 15 g of the Yutaka 18-litre dark soy sauce formulation, not sweet dark sauce or dried konjac noodles. Retain the original dry-fry and wok order and consume all sauce. Use plain chicken; separate sides and garnishes are outside this version. These amounts make 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    0.726–3.087 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Soft cottage cheese omelette bake – weighed version

    Original recipe

    GL estimate · Modeled about 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG food ID F858 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY food ID F29065 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F649 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F500 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F392 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Keto Oat-Bran Rolls

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.

  • Oven pancake with almond flour

    Original recipe

    GL estimate · about 0.9 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • whipping cream · Food group average
    • cream cheese · Food group average

    Small portions omitted: 0.6 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • whipping cream · dairy-category-mean-gi-35 · fineli-631-2026-10-25
    • cream cheese · dairy-category-mean-gi-35 · fineli-11571-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Cocoa and coconut chia breakfast

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • coconut drink · A suitable GI value was unavailable for this ingredient.
    • sweetener to taste · The amount is missing or could not be verified.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Only the cream-row calculated part:0.22/serving. Omitted GI-unmatched carbohydrate is0.9625g/serving, more than the0.725g included. Its effect is not known to be zero. Product declarations are nominal upper bounds, not batch guarantees; this is not a measured whole-dessert GL.

    GI-unmatched available carbohydrate omitted, up to 1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 40 g · whole chia seeds
    • 200 ml · Koko UK Unsweetened No Sugar Milk, chilled
    • 100 ml · unsweetened whipping cream, 38% fat, original volume
    • 6 g · unsweetened cocoa powder, source-specific tablespoon measure
    • 5 g · weighed vanilla extract
    • 20 g · Urtekram DK1003481, already-roasted coconut chips
    • amount in the original recipe · Foodin 100% erythritol, optional to taste

    Use the original method with these details.

    For 4 servings combine 40 g whole chia seeds, 200 ml Koko UK Unsweetened No Sugar Milk CHILLED and 100 ml unsweetened38% whipping cream. The Koko label is0.4g carbohydrate/100ml; no millilitres are converted to grams. The cream calculation mass uses only Fineli631's own100g/dl source measure. Add 6 g cocoa using its own source tablespoon measure and 5 g separately weighed vanilla extract; the vanilla amount does not assert a teaspoon weight. Optionally sweeten with pure Foodin erythritol to taste. Refrigerate the whole mixture for at least4 hours. Add all 20 g already-roasted Urtekram DK1003481 coconut chips; break smaller if desired without discarding any. Do not substitute full-fat coconut milk or use raw-coconut composition for the roasted product.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    0–2.532 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Broccoli and blue cheese frittata – weighed version

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY food ID F500 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F631 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID A002405 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F324 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG food ID F858 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Low-carb Yum Woon Sen with shrimp and konjac noodles

    Original recipe

    GL estimate · about 0.2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tomato · Comparison value

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tomato · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Spinach pancakes with almond flour

    Original recipe

    GL estimate · about 0.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cream cheese · Food group average

    Small portions omitted: 0.9 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cream cheese · dairy-category-mean-gi-35 · fineli-11571-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Greek-style cucumber and olive breakfast bowl

    Original recipe

    GL estimate · about 0.3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • feta · Food group average
    • cherry tomatoes · Comparison value

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • feta · dairy-category-mean-gi-35 · fineli-11211-2026-10-25
    • cherry tomatoes · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Salmon with sour cream – black pepper version

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY food ID A003269 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F500 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F337 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F369 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit CITRUS_FRUIT food ID F11048 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Moo ping – pan-cooked with all marinade

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit COCONUT_MILK identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit FISH_SAUCE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit SOY_SAUCE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit CITRUS_FRUIT identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Roast Pork with Cream Sauce

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Kai jiew – Thai omelette with crispy edges

    Original recipe

    GL estimate · about 0.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • spring onions · Food group average
    • cucumber · Food group average

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • spring onions · vegetables-category-mean-gi-66 · afcd-F006250-2026-10-25
    • cucumber · vegetables-category-mean-gi-66 · fineli-346-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Cold-smoked salmon and avocado bowl

    Original recipe

    GL estimate · about 0.4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cucumber · Food group average
    • rocket · Food group average
    • Greek yogurt · Food group average
    • lemon juice · Food group average

    Small portions omitted: 0.3 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cucumber · vegetables-category-mean-gi-66 · fineli-346-2026-10-25
    • rocket · vegetables-category-mean-gi-66 · fineli-34159-2026-10-25
    • Greek yogurt · dairy-category-mean-gi-35 · fineli-32088-2026-10-25
    • lemon juice · fruit-category-mean-gi-51 · fineli-11557-2026-10-25

    Carbohydrate data sources

    GI and calculation sources

  • Pienet tonnikalamunakkaat uunissa – punnittu versio

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Hyderabadi chicken biryani

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • onions · A suitable GI value was unavailable for this ingredient.
    • garam masala · Suitable nutrition data was unavailable for this ingredient or product.
    • ground cumin · Suitable nutrition data was unavailable for this ingredient or product.
    • ground coriander · Suitable nutrition data was unavailable for this ingredient or product.
    • turmeric · Suitable nutrition data was unavailable for this ingredient or product.
    • cinnamon stick · Suitable nutrition data was unavailable for this ingredient or product.
    • cardamom pods · Suitable nutrition data was unavailable for this ingredient or product.
    • saffron · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh mint · Suitable nutrition data was unavailable for this ingredient or product.

    GL for the study serving

    The GL of 26 applies to the historical test serving in Al Dhaheri et al., containing 50 g of available carbohydrate. In the home recipe the rice is steamed over yoghurt-marinated chicken. The home recipe requires separate GL evidence.

    Calculated GL · ≈ 26 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 253.9 g · UAE restaurant chicken biryani, reheated test serving
    • 200 ml · Drinking water

    This comparison covers 1 study servings. The test serving was 253.9 g of restaurant chicken biryani from the United Arab Emirates, reheated on the morning of testing, with 200 ml of drinking water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Hanoilainen bún chả

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kalakastiketta · Suitable nutrition data was unavailable for this ingredient or product.
    • salottisipulia · The amount is missing or could not be verified.
    • riisiviinietikkaa · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 31.2–46 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two measured GI values for cooked rice noodles. The calculation includes all the dip and assumes that all marinade carbohydrate ends up in the servings. Transfer was not measured.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 300 g · Dry rice vermicelli
    • 400 g · Ground pork
    • 300 g · Pork belly
    • 54 g · Squid Brand fish sauce for marinade
    • 66 g · Squid Brand fish sauce for dip
    • 24 g · Brown sugar
    • 24 g · White sugar
    • 6 g · Garlic
    • 40 g · Shallot
    • 2.3 g · Black pepper
    • 150 g · Carrot
    • 20 g · Coriander
    • 30 ml · Unseasoned Kikkoman rice vinegar
    • 250 ml · Warm water

    Divide 54 g fish sauce, 24 g brown sugar, 6 g garlic, 40 g shallot and 2.3 g pepper between 400 g ground pork and 300 g pork belly slices. Shape the ground pork into patties, marinate both meats in the fridge for 30 minutes, then cook through. Mix 66 g fish sauce, 30 ml vinegar, 24 g sugar, 250 ml warm water and 150 g carrot for the dip. Cook 300 g rice vermicelli as directed and rinse briefly under cold water. Immediately divide the meat, noodles, all the dip and 20 g coriander into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Korean beef bibimbap

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • gochujang paste · Suitable nutrition data was unavailable for this ingredient or product.

  • Chicken chow mein

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • soy sauce · A suitable GI value was unavailable for this ingredient.
    • oyster sauce · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 11.9–12.2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two comparators for the same 300 g of cooked, drained noodles: egg fettuccine (GI 47) and wheat noodles (GI 48.2). Stir-frying can affect the response. The 12 g batch amount of oyster sauce contributes 0.93 g carbohydrate per serving outside the calculation. Vegetables and soy sauce use assigned GI codes.

    GI-unmatched available carbohydrate omitted, up to 1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 300 g · Cooked drained wheat egg noodles
    • 400 g · Chicken thigh
    • 6 g · Garlic
    • 200 g · White cabbage
    • 60 g · Carrot
    • 54 g · Soy sauce
    • 12 g · Spring onion
    • 12 g · Lee Kum Kee oyster sauce
    • 2 tbsp · Cooking oil
    • 5 ml · Sesame oil

    Cook and drain the wheat egg noodles and weigh 300 g. Mix 54 g soy sauce, 12 g Lee Kum Kee Premium Oyster Sauce and 5 ml sesame oil. Stir-fry 400 g chicken in 2 tbsp oil until cooked and set aside. Stir-fry 6 g garlic, 200 g cabbage and 60 g carrot. Add noodles, sauce and chicken, toss until hot, add 12 g spring onion and divide into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Dan dan noodles with pork sauce

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • sesame paste · Suitable nutrition data was unavailable for this ingredient or product.
    • black rice vinegar · Suitable nutrition data was unavailable for this ingredient or product.
    • reserved noodle cooking water · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 18.5–25 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The lower estimate uses 300 g fresh udon (comparator GI 48.2), and the upper uses 300 g dry Hakubaku Somen (comparator GI 46). Both amounts are weighed before cooking and the comparators were measured cooked. Vinegar contributes 0.195 g carbohydrate per serving outside the calculation. The optional pak choi side is excluded. Garlic, spring onion, soy sauce and sesame paste use assigned GI codes.

    GI-unmatched available carbohydrate omitted, up to 0.2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 300 g · Fresh udon or dry Hakubaku Somen
    • 300 g · Ground pork
    • 7 g · Garlic
    • 18 g · Soy sauce
    • 30 g · Lee Kum Kee sesame paste
    • 20 g · Roasted peanuts
    • 24 g · Spring onion
    • 15 ml · Heng Shun Chinkiang vinegar
    • 100 ml · Noodle cooking water
    • 1 tbsp · Cooking oil
    • 2 tbsp · Filtered chilli oil

    Cook 300 g fresh udon or dry Hakubaku Somen as directed. Reserve 100 ml cooking water. Fry 300 g ground pork, 7 g garlic and 18 g soy sauce in 1 tbsp oil until the pork is cooked through. Mix 30 g sesame paste, 2 tbsp filtered chilli oil, 15 ml vinegar and the reserved water. Combine the noodles, pork and sauce. Add 20 g peanuts and 24 g spring onion and divide into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Fresh Vietnamese summer rolls (gỏi cuốn)

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • round rice-paper wrappers · Suitable nutrition data was unavailable for this ingredient or product.
    • smooth peanut butter · Suitable nutrition data was unavailable for this ingredient or product.
    • hoisin sauce · A suitable GI value was unavailable for this ingredient.

  • Sweet and sour pork and vegetables

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • cornstarch · A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.
    • ketchup · Suitable nutrition data was unavailable for this ingredient or product.
    • rice vinegar · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Idli and sambar – steamed rice cakes with lentil soup

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • urad dal lentils · Suitable nutrition data was unavailable for this ingredient or product.
    • tamarind paste · A suitable GI value was unavailable for this ingredient.
    • of the sambar spice mix · Suitable nutrition data was unavailable for this ingredient or product.
    • mustard seeds · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh curry leaves · Suitable nutrition data was unavailable for this ingredient or product.
    • water · Suitable nutrition data was unavailable for this ingredient or product.

  • Bubur sumsum kookoksella

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kookosmaito · The amount could not be reliably converted to grams.
    • pandan · The amount is missing or could not be verified.

  • Rava-uttapam kasviksilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mannasuurimo · A suitable GI value was unavailable for this ingredient.
    • sipuli · A suitable GI value was unavailable for this ingredient.

  • Aloo paratha jogurtin kera

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.

    GL for the study serving

    This comparison applies to the 182 g study control without added Fenuflakes, served with water. GI 78.8 was measured in 15 adults, and 50.1 g of available carbohydrate was measured in the laboratory. The study leaves the flour type and exact dough proportions unspecified. Applying the GL estimate to the home version served with yogurt requires separate evidence of comparability.

    Calculated GL · ≈ 39.48 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 182 g · Potato paratha, prepared study portion
    • 250 ml · Drinking water

    This comparison covers 1 study servings. In the study, the wheat flour, water and salt dough was kneaded, brushed with peanut oil and rested. Pressure-cooked potatoes were cooled, peeled and mashed. Onion, coriander, green chilli and spices were mixed into the filling. Each flatbread enclosed 30 g of filling. The breads were flattened and cooked on both sides over medium heat. Each test serving was 182 g, served at room temperature with 250 ml of drinking water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Bubur ayam – yksinkertainen kanariisipuuron perusversio

    Original recipe

    GL estimate · Modeled about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Jasmine rice porridge, steamed 40 min; 31.6 g rice + 250 ml water · GK80 HUMAN_GI: Published GI result; detailed original protocol unavailable. Applied to a specified hot 40-minute rice porridge, not ordinary grain rice; simmering vs steaming remains an explicit analogy.. Recipe-specific applicability: 100 g dry jasmine rice cooked as hot soft porridge for about 40 min in 800 g water. Source steamed 31.6 g rice in 250 ml water; simmering is an explicit applied comparison, not identical measurement. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit low-carbohydrate fresh vegetable/herb assignment following Atkinson 2008. Not measured GI, a maximum or a confidence interval. All positive carbohydrate is retained.; Explicit low-carbohydrate fresh vegetable/herb assignment following Atkinson 2008. Not measured GI, a maximum or a confidence interval. All positive carbohydrate is retained. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Nasi goreng aamiaisriisi kananmunalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kecap manis · Suitable nutrition data was unavailable for this ingredient or product.
    • salottisipuli · The amount is missing or could not be verified.

    GL for the study serving

    The GL of 12.5 uses the nominal 25 g carbohydrate load in Osman et al. The meal contained oyster sauce. The home serving with sweet soy sauce and a fried egg requires a separate estimate.

    Calculated GL · ≈ 12.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 129 g · Fried Super Fragrant AAA jasmine rice, test serving
    • 220 ml · Drinking water

    This comparison covers 1 study servings. The trial served 129 g of pan-fried jasmine rice with its mix-ins and 220 ml of drinking water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Kookospannukakku serabilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • The amount could not be reliably converted to grams.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · ≈ 40.22 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The measured GI of rice and urad dosa (76) is applied as a comparator to the entire rice and coconut batter of thin pan-cooked serabi. The direction and size of the effect of the difference between urad dal and coconut are unknown. The brown sugar topping is calculated separately with sucrose as the comparator (GI 59).

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Rice flour
    • 20 g · Unsweetened desiccated coconut
    • 150 g · Full-fat canned coconut milk
    • 30 g · Brown sugar
    • 1 tbsp · Cooking oil

    Mix 100 g rice flour, 20 g unsweetened desiccated coconut and 150 g full-fat canned coconut milk. Rest for 10 minutes. Pan-fry thin pancakes in 1 tbsp oil. Melt 30 g brown sugar on top. Divide into 2 portions.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Cantonese variety of dim sum

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • dumpling dough sheets · The amount is missing or could not be verified.
    • soy sauce · A suitable GI value was unavailable for this ingredient.
    • cornstarch · A suitable GI value was unavailable for this ingredient.
    • ready-made bao buns · Suitable nutrition data was unavailable for this ingredient or product.
    • soy sauce · A suitable GI value was unavailable for this ingredient.

  • Yangzhou-style fried rice – freshly cooked hot rice

    Original recipe

    GL estimate · Modeled about 25 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Explicit RICE food ID F30346 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG food ID F858 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NAMED_LOW_CHO food ID F779 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit SOY_SAUCE food ID A008065 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Frozen green peas heated in microwave, McCain Australia · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit GREEN_PEA food ID A006538 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID A006250 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Kermainen lanttulaatikko – makeuttamaton versio

    Original recipe

    GL estimate · Modeled about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit DAIRY identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit DAIRY identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit EGG identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Baked sausage with onion and mustard topping

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Finnish ring sausage (lenkkimakkara) · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · calculated part below 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The figure covers only the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 1.5 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 500 g · Makutila Maalaislenkki sausage
    • 100 g · Grated cheddar
    • 55 g · Yellow onion
    • 32 g · Maille Dijon L’Originale FR (215 g)
    • 100 g · Crème fraîche
    • 14 g · Butter
    • 2 g · Paprika powder
    • 0.5 g · Black pepper

    Score the sausage and place it in a baking dish. Soften the onion in the weighed butter and stir in crème fraîche, mustard, paprika and pepper. Spread over the sausage and add cheddar. Bake at 200 °C for 20–25 minutes. Serve all the topping and pan juices.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Amritsari fish in a seasoned chickpea flour crust

    Original recipe

    GL estimate · about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • chickpea flour · Food group average

    Small portions omitted: 2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • chickpea flour · legumes-category-mean-gi-34 · afcd-F003986-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Lindströminpihvit ja voissa paistettu kaali

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • säilykepunajuurta · A suitable GI value was unavailable for this ingredient.
    • punajuurilientä · The amount is missing or could not be verified.
    • punajuurilientä · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 6.9 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Version with homemade beetroot brine. The estimate uses group GI values for vegetables and sugar. All the sugar in the brine is included. The mustard carbohydrate allowance uses the named product label.

    GI-unmatched available carbohydrate omitted, up to 0.7 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 500 g · Ground beef, 7% fat
    • 100 g · Boiled unsalted beetroot
    • 10 g · Sugar
    • 5 g · White wine vinegar
    • 15 g · Water
    • 30 g · Yellow onion
    • 55 g · Egg without shell
    • 15.75 g · Maille Dijon Original, SKU 12017601
    • 28 g · Butter
    • 500 g · White cabbage
    • 0.5 g · Black pepper
    • amount in the original recipe · Salt to taste

    Grate the boiled beetroot. Mix the sugar, vinegar and water into a brine. Chop the onion. Mix the beef with the beetroot, all the brine, onion, egg and mustard. Season with salt and pepper. Shape flat patties and fry in some of the butter over medium heat for about 4 minutes per side until cooked through. Shred the cabbage and fry in the remaining butter for 10–12 minutes. Serve immediately.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Kana-yakitori ja seesamikaali

    Original recipe

    GL estimate · about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • keräkaalia · Food group average
    • kevätsipulia · Food group average

    Small portions omitted: 2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • keräkaalia · vegetables-category-mean-gi-66 · fineli-320-release-20
    • kevätsipulia · vegetables-category-mean-gi-66 · afcd-F006250-release-3

    Carbohydrate data sources

    • BROILERI, KOIPI-REISI, NAHATON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • MAUSTEKASTIKE, SOIJAKASTIKE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Mirin · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Oil, sesame · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Ginger, peeled, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • VALKOKAALI, KERÄKAALI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VIINIETIKKA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Seed, sesame, unsalted · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • Onion, spring, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.

    GI and calculation sources

  • Paprika Beef Goulash

    Original recipe

    GL estimate · Modeled about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • onions · Value used in the model
    • garlic clove · Value used in the model
    • red pepper · Value used in the model
    • tomato · Value used in the model
    • tomato puree · Value used in the model
    • butter · Value used in the model
    • meat broth · Value used in the model
    • smetana (thick sour cream) · Value used in the model
    • parsley · Value used in the model

    Small portions omitted: 0.6 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • onions · op142-vegetable-imputation40-r11 · op142-fineli-335
    • garlic clove · op142-vegetable-imputation40-r11 · op142-fineli-393
    • red pepper · op142-vegetable-imputation40-r11 · op142-fineli-386
    • tomato · op142-vegetable-imputation40-r11 · op142-fineli-352
    • tomato puree · op142-vegetable-imputation40-r11 · op142-fineli-354
    • butter · op142-dairy-imputation30-r11 · op142-fineli-500
    • meat broth · op142-lowcho50-r6-r11 · op142-fineli-29
    • smetana (thick sour cream) · op142-dairy-imputation30-r11 · op142-fineli-630
    • parsley · op142-vegetable-imputation40-r11 · op142-fineli-333

    Carbohydrate data sources

    • NAUDANPAISTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VALKOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PAPRIKA, PUNAINEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TOMAATTISOSE, TOMAATTIPYREE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PAPRIKAJAUHE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VOI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • SMETANA, RASVAA N. 40 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Kana-enchilada-kukkakaalivuoka – kotisalsaversio

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit NAMED_LOW_CHO food ID F7530 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit CITRUS_JUICE food ID A004729 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit CITRUS_FRUIT food ID A005199 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F322 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F352 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F335 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A002896 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A003192 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY food ID F698 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F628 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A003327 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit GROUND_SPICE food ID A006316 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Karelian Stew with Roasted Cabbage

    Original recipe

    GL estimate · about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • white cabbage · Food group average

    Small portions omitted: 2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • white cabbage · vegetables-category-mean-gi-66 · fineli-320-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Kerala coconut fish curry

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • coconut milk · A suitable GI value was unavailable for this ingredient.
    • tamarind paste · A suitable GI value was unavailable for this ingredient.

  • Kanapyörykät tomaatti-kermakastikkeessa

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed small culinary dried-spice or seed portion · GK80 PUBLISHED_IMPUTATION: Not a measured seed/spice GI. Explicit owner method decision required. Only spices/seeds with complete composition and fixed mass, <=0.5 g CHO each and <=1 g aggregate per serving. No oilseed flour, tahini, nut butter, whole sticks/pods, unknown extraction or large portions.. Recipe-specific applicability: Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked.; Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Atkinson dairy coding assignment for this unsweetened animal dairy; not an ingredient-specific measured GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Silakkapihvit tilli-kermakastikkeella

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • ruisjauhoja · A suitable GI value was unavailable for this ingredient.
    • suolaa ja valkopippuria · Suitable nutrition data was unavailable for this ingredient or product.
    • sitruuna tarjoiluun · Suitable nutrition data was unavailable for this ingredient or product.

  • Cantonese steamed fish with ginger

    Original recipe

    GL estimate · about 0.2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • spring onions · Food group average

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • spring onions · vegetables-category-mean-gi-66 · afcd-F006250-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Beef and avocado taco bowl

    Original recipe

    GL estimate · about 0.4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tomatoes · GI value reported in a source
    • plain yogurt, 3.9% fat · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tomatoes · whole-tomato-raw-gi-22 · fineli-352-release-20
    • plain yogurt, 3.9% fat · plain-yogurt-category-mean-gi-27-2017 · fineli-620-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Pesto chicken salad with mozzarella

    Original recipe

    GL estimate · about 0.3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cherry tomatoes · Comparison value

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cherry tomatoes · tomato-cherry-raw-analogue-gi-22 · afcd-F009190-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Lemon herb chicken with roasted asparagus

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • trimmed green asparagus · Value used in the model
    • fresh lemon juice · Value used in the model
    • butter · Value used in the model

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • trimmed green asparagus · op142-vegetable-imputation40 · op142-fineli-11689
    • fresh lemon juice · op142-lowcho50-r4 · op142-fineli-11557
    • butter · op142-dairy-imputation30 · op142-fineli-500

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Vietnamilainen phở bò -naudanlihanuudelikeitto

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • The amount is missing or could not be verified.
    • The amount is missing or could not be verified.

  • Kookosriisi ja haudutetut pavut

    Original recipe

    GL estimate · Modeled about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Named white jasmine rice served hot as intact cooked grain, cooked per pack. Coconut/soup/pan context is an explicit LOW analogy; no cooling or fat discount. Generic composition separately sourced. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Boiled kidney beans, food-specific mean · GK80 HUMAN_GI: Human evidence applied to named food/preparation, LOW analogue. Not measured meal GI. Source SEM is not a recipe interval. Generic composition remains a separate proxy.. Recipe-specific applicability: Cooked drained whole red kidney beans; boiled-kidney mean applied to canned beans as LOW preparation analogy, not broad legumes mean. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Khao tom katkaravuilla

    Original recipe

    GL estimate · Modeled about 28 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Named white jasmine rice served hot as intact cooked grain, cooked per pack. Coconut/soup/pan context is an explicit LOW analogy; no cooling or fat discount. Generic composition separately sourced. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste.; Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Chickpea flour and herb pancakes

    Original recipe

    GL estimate · about 7 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • chickpea flour · Food group average
    • onion · Food group average

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • chickpea flour · legumes-category-mean-gi-34 · afcd-F003986-release-3
    • onion · vegetables-category-mean-gi-66 · fineli-335-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Korean vegetable rice porridge (yachaejuk)

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • dry long-grain white rice · Food group average
    • carrot · Food group average
    • courgette · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • dry long-grain white rice · rice-category-mean-gi-67 · fineli-11521-release-20
    • carrot · vegetables-category-mean-gi-66 · fineli-300-release-20
    • courgette · vegetables-category-mean-gi-66 · fineli-389-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Malaysian congee with soy sauce and ginger

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • dry long-grain white rice · Food group average
    • spring onion · Food group average

    Small portions omitted: 0.9 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • dry long-grain white rice · rice-category-mean-gi-67 · fineli-11521-release-20
    • spring onion · vegetables-category-mean-gi-66 · afcd-F006250-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Munakas tomaatilla ja riisillä

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tomaatti · Food group average
    • kuivaa pitkäjyväistä valkoista riisiä · Food group average
    • kevätsipuli · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tomaatti · vegetables-category-mean-gi-66 · fineli-352-release-20
    • kuivaa pitkäjyväistä valkoista riisiä · rice-category-mean-gi-67 · fineli-11521-release-20
    • kevätsipuli · vegetables-category-mean-gi-66 · afcd-F006250-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Rice porridge with a soft-cooked egg

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • dry long-grain white rice · Food group average
    • spring onion · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • dry long-grain white rice · rice-category-mean-gi-67 · fineli-11521-release-20
    • spring onion · vegetables-category-mean-gi-66 · afcd-F006250-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Thai chicken rice porridge

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • dry long-grain white rice · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • dry long-grain white rice · rice-category-mean-gi-67 · fineli-11521-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Thai pork jok with ginger

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • dry long-grain white rice · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • dry long-grain white rice · rice-category-mean-gi-67 · fineli-11521-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Fattet hummus jogurtilla ja kikherneillä

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • kypsiä, valutettuja kikherneitä · Food group average
    • pita · Food group average
    • jogurtti · Food group average

    Small portions omitted: 0.07 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • kypsiä, valutettuja kikherneitä · legumes-category-mean-gi-34 · fineli-11089-release-20
    • pita · bread-category-mean-gi-64 · fineli-1056-release-20
    • jogurtti · dairy-category-mean-gi-35 · fineli-620-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Lablabi – kikhernekeitto pitaleivällä ja kananmunalla

    Original recipe

    GL estimate · Modeled about 19 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Chickpeas, food-specific mean · GK80 HUMAN_GI: Applied food/preparation analogue; generic composition separately sourced. Not a broad all-legume or all-grain mean.. Recipe-specific applicability: Cooked whole drained chickpeas; food-specific human mean analogue, no chickpea flour transfer. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • White mini pita bread, UK · GK80 HUMAN_GI: Human evidence applied to named food/preparation, LOW analogue. Not measured meal GI. Source SEM is not a recipe interval. Generic composition remains a separate proxy.. Recipe-specific applicability: Specify ready-made white wheat pita, warmed without frying; mini-white-pita human GI applied LOW shape/product analogue, not raw wheat-flour GI. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound.. Recipe-specific applicability: Named fixed culinary ground spice, herb, seed or vanilla-extract dose; explicit own project extension. Complete composition, <=0.5 g CHO each/serving and <=1 g aggregate checked, no measured GI or biological bound. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI.; Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Jamaikalainen jerk-kana

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Tangyuan rice balls with sesame filling

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.

    GL for the study serving

    The GL of 30.5 is based on the serving tested by Chen et al., whose filling was unspecified. The homemade black sesame rice balls and sweet ginger broth require a separate estimate.

    Calculated GL · ≈ 30.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 115 g · Boiled Lee Chun glutinous rice balls, test serving
    • 250 ml · Drinking water

    This historical comparison covers 1 test serving. It contained 115 g of boiled Lee Chun glutinous rice balls and 250 ml of water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Valencian chicken paella

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • chicken broth · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 39–41 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range covers only the calculated GL portion across two composition sources. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 1.7 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 700 g · Skinless boneless chicken thigh
    • 300 g · Dry white Arborio rice
    • 150 g · Fresh green beans
    • 150 g · Plain crushed tomatoes
    • 50 g · Bong chicken stock concentrate, regular
    • 950 g · Water for stock
    • 2 g · Smoked paprika
    • 0.2 g · Saffron
    • 40.5 g · Olive oil
    • 6.5 g · Table salt
    • 1 g · Rosemary sprig, optional

    Brown the chicken in oil. Fry the beans briefly and add tomatoes and smoked paprika. Coat the rice in the pan oil. Mix the concentrate with the weighed water, heat and steep the saffron in it. Add all the stock. Cook for 8 minutes over medium heat and 12–15 minutes over low heat without stirring. If using rosemary, remove the sprig before serving. Season with salt, rest for 5 minutes and serve everything from the pan.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Padangin naudanliharendang

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 34.2–37.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two jasmine rice GI measurements. Some sauce ingredients use assigned GI codes. Small contributions from coconut flakes and removed aromatics are excluded.

    GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 6

    • 900 g · Beef shoulder
    • 800 g · Full-fat coconut milk
    • 150 g · Shallot
    • 15 g · Garlic
    • 55 g · Ginger
    • 16 g · Red chilli
    • 2 g · Ground turmeric
    • 300 g · Dry jasmine rice
    • 50 g · Toasted unsweetened coconut flakes
    • 20 g · Whole lemongrass stalks
    • 2 g · Makrut lime leaves
    • amount in the original recipe · Salt

    Blend 150 g shallot, 15 g garlic, 55 g ginger, 16 g chilli and 2 g turmeric into a paste. Heat with 800 g coconut milk, 20 g whole lemongrass stalks and 2 g makrut lime leaves. Add 900 g beef shoulder and salt. Simmer uncovered on low heat for 3–4 hours until tender and reduced. Remove the stalks and leaves. Stir in 50 g toasted coconut. Cook 300 g dry jasmine rice separately and divide all the warm rice and rendang into 6 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Apam balik maapähkinälettu

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 32.5–34.4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The estimate applies to the thin pancake. The range uses measured GI values for a wheat pancake and wheat dosa. The toppings are calculated separately.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Wheat flour
    • 55 g · Shelled egg
    • 80 g · Frozen sweetcorn
    • 20 g · Unsalted peanuts
    • 25 g · White sugar
    • 1 tbsp · Cooking oil
    • 100 ml · Water
    • amount in the original recipe · Salt

    Boil 80 g unsweetened frozen sweetcorn as directed on the packet and drain. Whisk 100 g wheat flour, 55 g shelled egg, 100 ml water and salt. Rest for 10 minutes. Pan-fry thin pancakes in 1 tbsp oil. Add the corn, 20 g crushed unsalted peanuts and 25 g white sugar. Fold, heat briefly and divide into 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Kookos-banaanikulho gula melakalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.

  • Myskikurpitsa-kaurapuuro fariinisokerilla

    Original recipe

    GL estimate · Modeled about 34 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Elovena rolled flakes 0.5–0.6 mm, cooked 10 min · GK80 HUMAN_GI: The study used glucose reference and 3 h sampling. Flake thickness and cooking are specified. Mixed meal milk/honey/mint effects are not measured.. Recipe-specific applicability: Specify rolled oats0.5–0.6mm boiled10min and served hot; Elovena human preparation analogue. Not instant or steel-cut oats. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Peeled boiled butternut pumpkin · GK80 HUMAN_GI: Human evidence applied to named food/preparation, LOW analogue. Not measured meal GI. Source SEM is not a recipe interval. Generic composition remains a separate proxy.. Recipe-specific applicability: Named peeled butternut pieces boiled soft; not kabocha, unknown pumpkin variety or puree. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound.. Recipe-specific applicability: Named fixed culinary ground spice, herb, seed or vanilla-extract dose; explicit own project extension. Complete composition, <=0.5 g CHO each/serving and <=1 g aggregate checked, no measured GI or biological bound. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Sucrose human comparator applied to brown sugar · GK80 HUMAN_GI: Project food analogy for a named weighed sucrose-dominant brown sugar. Molasses/product variation unquantified; not a brown-sugar measurement.. Recipe-specific applicability: Weighed brown sugar with separately sourced composition; sucrose60 human comparator is explicit LOW food analogue, not measured brown-sugar GI. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Pisang goreng banaanifritterit

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Malaysian nasi lemak

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.

    GL for the study serving

    The GL of 33 applies to the historical test serving in Sun et al., containing 50 g of available carbohydrate. The amounts of the side dishes were unspecified. The home recipe and current commercial servings require separate evidence.

    Calculated GL · ≈ 33 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 179.2 g · Old Chang Kee nasi lemak, prepared test serving
    • 200 ml · Drinking water

    This comparison covers 1 study servings. The test serving was 179.2 g of Old Chang Kee nasi lemak with 200 ml of drinking water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Char siu – Cantonese barbecue pork

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • hoisin sauce · Suitable nutrition data was unavailable for this ingredient or product.

  • Pea soup with smoked pork hock

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • bay leaves · Suitable nutrition data was unavailable for this ingredient or product.
    • mustard, to serve · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 16.22 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The figure covers only the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 1.6 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 500 g · Whole dried green peas
    • 700 g · Kivikylä bone-in smoked pork hock
    • 2,000 ml · Cooking water
    • 55 g · Yellow onion
    • 1 g · Bay leaves
    • 1 g · Dried marjoram
    • 0.5 g · Black pepper
    • amount in the original recipe · Salt to taste
    • 16 g · Maille Dijon L’Originale FR (215 g)

    Soak peas overnight and discard the soaking water. Simmer the peas and hock with onion and bay leaves in the cooking water for 1½–2 hours until tender. Remove bones and leaves, return edible meat to the soup and keep all the broth. Season with marjoram, pepper and salt. Serve all the weighed mustard with the portions.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Lanzhou Beef Noodle Soup

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • beef chuck · Suitable nutrition data was unavailable for this ingredient or product.
    • wheat noodles · A suitable GI value was unavailable for this ingredient.
    • daikon radish · A suitable GI value was unavailable for this ingredient.
    • spring onions · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 30.91 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The noodle GI comparator is cooked dried wheat noodles. All onion and ginger carbohydrate is counted in the broth. Up to 1.25 g carbohydrate per serving from cinnamon and star anise is excluded.

    GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 350 g · Dry Hakubaku Somen
    • 100 g · Onion
    • 20 g · Ginger
    • 600 g · Daikon
    • 24 g · Spring onion
    • 15 g · Coriander
    • 3 g · Cinnamon stick
    • 2 g · Star anise
    • 700 g · Beef chuck
    • 2,000 ml · Water for broth
    • 2 tbsp · Filtered unsweetened chilli oil
    • amount in the original recipe · Salt

    Bring 700 g beef to a boil in water, skim and discard the water. Add 2,000 ml fresh water, 100 g onion, 20 g ginger, 3 g cinnamon, 2 g star anise and salt. Cover and simmer for about 2 hours. Remove the tender beef, strain the broth and slice the beef. Cook 600 g daikon in the broth for 5 minutes. Cook 350 g dry somen separately as directed and drain. Divide the beef, noodles, daikon, broth, 24 g spring onion, 15 g coriander and 2 tbsp chilli oil into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Roujiamo – Xi’an braised pork sandwiches

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • pork collar (uncured) · Suitable nutrition data was unavailable for this ingredient or product.
    • soy sauce · Suitable nutrition data was unavailable for this ingredient or product.
    • dark soy sauce · Suitable nutrition data was unavailable for this ingredient or product.
    • wheat flour · A suitable GI value was unavailable for this ingredient.

  • Eteläintialainen suolainen pongal

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 40–46 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Eight source scenarios combine two dry rice composition sources and GI comparators for boiled mung beans and cashews. The study preparation of mung beans differs from this porridge.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Dry white jasmine rice
    • 150 g · Whole dry green mung beans
    • 20 g · Raw unsalted cashews
    • 2 g · Ground black pepper
    • 700 ml · Water
    • 14 g · Ghee
    • amount in the original recipe · Salt to taste

    Rinse the rice and whole mung beans. Cook them together, covered, in all the water until both are completely soft. Keep all cooking liquid. Warm the cashews in the weighed ghee and add all the nuts and ghee to the porridge. Season with pepper and salt.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    Small named spice and seed portions are included in the B model with code50. This is a project assumption, not their measured GI.

    • RIISI PITKÄJYVÄINEN, PUUROUTUMATON · Native available CHO point; no inferred total-polyol value. Rice is a generic regional long-grain composition proxy, not the jasmine lot analysis.CARBOHYDRATE
    • MUSTAPIPPURI · Native CHOAVL and source-specific portion masses only; other macro/polyol fields unused.CARBOHYDRATE
    • VESI, VESIJOHTOVESI · Native CHOAVL and source-specific portion masses only; other macro/polyol fields unused.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · Native CHOAVL and source-specific portion masses only; other macro/polyol fields unused.CARBOHYDRATE
    • Rice, white, uncooked · Native available CHO without sugar alcohols, never with-minus-without total-polyol inference; generic regional food proxy. Dry mung source is whole, not cooked/dehulled.CARBOHYDRATE
    • Bean, mung, whole, dried, uncooked · Native available CHO without sugar alcohols, never with-minus-without total-polyol inference; generic regional food proxy. Dry mung source is whole, not cooked/dehulled.CARBOHYDRATE
    • Nut, cashew, raw, unsalted · Native available CHO without sugar alcohols, never with-minus-without total-polyol inference; generic regional food proxy. Dry mung source is whole, not cooked/dehulled.CARBOHYDRATE
    • Ghee, clarified butter · Native available CHO without sugar alcohols, never with-minus-without total-polyol inference; generic regional food proxy. Dry mung source is whole, not cooked/dehulled.CARBOHYDRATE
    • congee80 · Source-backed reference point, not exact60min simmered recipe. Rice/water ratio and gelatinization differ; error not quantified.HUMAN_GI
    • mung31.43 · Reported old-study model reference only, not ISO26642-confirmed or target-meal measurement. Whole green gram boiled25min in excess water then drained; target long soft rice/whole-mung porridge retains all liquid. Study says age20–24 but reports mean24.62; repeated glucose reference not demonstrated. Native composition is independent; test food digestible-CHO basis not equated to AFCD CHO field. SD6.96 is not endpoint. Analogical processing and individual response error unquantified.HUMAN_GI
    • cashew22-27 · Named cashew comparators, not nut family mean. Target unsalted cooked garnish is a LOW food/preparation analogy; residual uncertainty outside envelope.HUMAN_GI
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • cashew22-27 · Named cashew comparators, not nut family mean. Target unsalted cooked garnish is a LOW food/preparation analogy; residual uncertainty outside envelope.HUMAN_GI
    • mung42 · Khan2008; low-quality small human test. Soft porridge vs boiled bean is explicit new B preparation analogy; uncertainty not bounded by SEM4.HUMAN_GI

  • Kongjuk soijapapu-riisipuuro

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 29.09 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Pavuille ja riisille käytetään ryhmä-GI-arvioita. Liotukselle ei lasketa hiilihydraattivähennystä.

    GI-unmatched available carbohydrate omitted, up to 0.1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 150 g · Kuivat soijapavut
    • 100 g · Kuiva pitkäjyväinen riisi
    • 10 g · Kuorimattomat seesaminsiemenet
    • 6.5 g · suola
    • 700 ml · vettä
    • amount in the original recipe · suolaa maun mukaan

    Liota kuivat soijapavut yön yli ja valuta. Keitä pavut kuivan pitkäjyväisen riisin kanssa vedessä. Soseuta puuro osittain ja lisää kuorimattomat seesaminsiemenet sekä suola.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Spiced poha with peanuts

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Peanuts · Suitable nutrition data was unavailable for this ingredient or product.
    • Curry leaves · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 28.33 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Rice flakes, peanuts and peas use food-category GI estimates, not measured values for this exact dish. No carbohydrate reduction is assumed for rinsing.

    GI-unmatched available carbohydrate omitted, up to 0.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Rice flakes
    • 20 g · Raw unsalted peanuts
    • 3 g · Fresh curry leaves
    • 50 g · Fresh green peas
    • 13.5 g · Neutral cooking oil
    • 3.75 g · Fresh coriander
    • 15 g · Lemon juice
    • amount in the original recipe · Salt to taste

    Rinse the rice flakes briefly and drain. Sauté the peanuts, peas and fresh curry leaves in oil. Add the rice flakes and heat through. Finish with coriander, lemon juice and salt.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Muna- ja avokadotacot mustapavuilla

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • musta papu · Food group average
    • maissitortilla · GI value reported in a source

    Small portions omitted: 0.7 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • musta papu · legumes-category-mean-gi-34 · fineli-35638-release-20
    • maissitortilla · corn-tortilla-noriega-2000-glucose-estimate · fineli-35554-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Musta papu ja paistettu muna tostadan päällä

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • maissitortilla · A suitable GI value was unavailable for this ingredient.
    • avokado · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · ≈ 16.64 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The tostada GI comparator used yellow maize. Canning was not confirmed for the black bean comparator.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 72 g · Saníssimo Tostadas Maíz
    • 150 g · Drained black beans
    • 110 g · Shelled egg
    • 120 g · Avocado flesh
    • 1 tbsp · Neutral cooking oil

    Use six ready-to-serve Saníssimo tostadas (72 g). Warm 150 g drained black beans. Fry 110 g egg in 1 tbsp oil. Top the tostadas with beans, egg and 120 g avocado. Divide into 2 portions.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Pehmeä mannasuurimoupma

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mannasuurimo · A suitable GI value was unavailable for this ingredient.
    • porkkana · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 26–27 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two semolina composition sources. GI 69 applies to the roasted semolina, onion and oil comparator. Peas and boiled carrot have separate comparators.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Semolina
    • 150 g · Plain frozen green peas
    • 100 g · Washed unpeeled carrot
    • 5 g · Fresh curry leaves
    • 300 ml · Total water
    • amount in the original recipe · Salt to taste
    • 30.8 g · Onion
    • 12.3 g · Rapeseed oil
    • 100 g · Unsweetened plain 3.9% yogurt

    Roast the semolina for 2 minutes. Cook it with onion and rapeseed oil, using 64.1% of the 300 ml total water for the base. Boil the carrot in the remaining water and keep all cooking liquid. Weigh the peas frozen and microwave them. Fold in the vegetables and curry leaves and serve all the weighed yogurt.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Pesarattu mungpavuista

    Original recipe

    GL estimate · about 40 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • mungpapu · Food group average
    • riisi · Food group average

    Small portions omitted: 0.6 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • mungpapu · legumes-category-mean-gi-34 · afcd-F000446-release-3
    • riisi · rice-category-mean-gi-67 · fineli-11521-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Lähi-idän falafelit ja tahinikastike

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • valkosipulinkynttä · A suitable GI value was unavailable for this ingredient.
    • leivinjauhetta · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 9.86 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Kikherneille käytetään palkokasvien ryhmä-GI-arviota. Tahinikastike sisältyy laskelmaan. Määrättömät pita- ja salaattitarjoiluehdotukset ovat laskennan ulkopuolella.

    GI-unmatched available carbohydrate omitted, up to 2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 250 g · kuivattuja kikherneitä
    • 55 g · keltasipulia
    • 10.5 g · valkosipulinkynttä
    • 25 g · lehtipersiljaa
    • 15 g · tuoretta korianteria
    • 2.65 g · juustokuminaa
    • 2.65 g · jauhettua korianteria
    • 2.275 g · leivinjauhetta
    • 6.5 g · suolaa
    • 15 g · Sitruunamehu taikinaan
    • 20 g · oliiviöljyä
    • 120 g · Suolaton tahini kastikkeeseen
    • 100 ml · Kylmä vesi kastikkeeseen
    • 15 g · Sitruunamehu kastikkeeseen

    Liota kuivat kikherneet, valuta ja jauha sipulin, valkosipulin, yrttien ja mausteiden kanssa. Lisää leivinjauhe, suola ja taikinan sitruunamehu. Muotoile falafelit, voitele öljyllä ja paista 220 °C:ssa 20–25 minuuttia. Sekoita kastikkeen tahini, vesi ja sitruunamehu erikseen.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Masala dosa and spicy potato filling

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • potatoes · Suitable nutrition data was unavailable for this ingredient or product.
    • mustard seeds · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh curry leaves · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 57.8–63.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range reflects carbohydrate differences between boiled potatoes. Batter GI 76 is from a comparable rice and urad dosa. Chutney and sambar are separate. Minor spices are excluded (estimated 0.455 g carbohydrate per serving).

    GI-unmatched available carbohydrate omitted, up to 0.5 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 250 g · Tilda Pure Basmati rice
    • 100 g · Dehulled split urad dal
    • 500 g · Boiled drained potatoes
    • 100 g · Peeled yellow onion
    • 1 g · Fenugreek seeds
    • 3 g · Mustard seeds
    • 1 g · Turmeric
    • 10 g · Ginger
    • 20 g · Coriander

    Soak 250 g rice, 100 g urad dal and 1 g fenugreek for 4 hours. Drain, grind with water and ferment for 8–12 hours. Salt the batter and pan-fry thin dosas. Sauté 100 g onion, 3 g mustard seeds, 1 g turmeric and 10 g ginger in oil. Add 500 g cooked potatoes and 20 g coriander. Fill the dosas and divide into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Idli ja kookoschutney

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kookos · Suitable nutrition data was unavailable for this ingredient or product.
    • sinapinsiemen · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · ≈ 26.55 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI was measured for an idli and chutney meal whose chutney also contained chickpeas, chilli and coriander. This chutney uses coconut and mustard seed.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 80 g · Dry white rice
    • 20 g · Dry parboiled rice
    • 16 g · Dry hulled urad dal
    • 27 g · Fresh coconut flesh
    • 2 g · Ground mustard seed

    Soak the rice and urad for about five hours. Grind the rice coarsely and the urad finely. Mix and ferment overnight. Steam until cooked in small greased moulds. Grind coconut and mustard seed with water and optional salt for the chutney. Divide into 2 portions.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Marokkolainen baghrir hunajavoilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mannasuurimo · A suitable GI value was unavailable for this ingredient.
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 48.9–52.1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The estimate applies to the honey version. The comparison batters differ from baghrir in composition, yeast and cooking method.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Fine semolina
    • 100 g · Wheat flour
    • 5 g · Dry yeast
    • 20 g · Honey
    • 150 ml · Warm water
    • 1 tbsp · Cooking oil
    • amount in the original recipe · Salt

    Mix 100 g fine semolina, 100 g wheat flour, 5 g dry yeast, 150 ml warm water and salt. Rest for 10 minutes. Grease the pan with 1 tbsp oil and cook thin pancakes on one side until set and dotted with holes. Divide the pancakes and 20 g honey among 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Masala dosa perunatäytteellä

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • sinapinsiemen · Suitable nutrition data was unavailable for this ingredient or product.

  • Msemen-kerrosleipä hunajalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mannasuurimo · A suitable GI value was unavailable for this ingredient.
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 28.2–49.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two measured GI values for flatbreads prepared with fat. The flour blend and amount of fat in msemen can affect the response, which may fall outside this range.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Fine semolina
    • 100 g · Wheat flour
    • 50 g · Butter
    • 20 g · Honey
    • 13.5 g · Cooking oil
    • amount in the original recipe · Water
    • amount in the original recipe · Salt

    Knead 100 g fine semolina and 100 g wheat flour with water and salt into a soft dough. Let it rest. Spread 50 g butter between the layers, fold and pan-fry in 13.5 g oil. Divide the flatbreads and 20 g honey among 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Roti canai dhalilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Bissara-härkäpapukeitto aamiaiseksi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • valkosipuli · A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.

  • Ful medames härkäpavuista

    Original recipe

    GL estimate · about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • härkäpapu · Food group average

    Small portions omitted: 0.7 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • härkäpapu · legumes-category-mean-gi-34 · fineli-31233-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Chilaquiles verdes paistetulla munalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • salsa verde · Suitable nutrition data was unavailable for this ingredient or product.

  • Huevos divorciados kahdella salsalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vihreä salsa · Suitable nutrition data was unavailable for this ingredient or product.

  • Molletes pavulla ja pico de gallolla

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • bolillosämpylä · Food group average
    • musta papu · Food group average
    • tomaatti · Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • bolillosämpylä · bread-category-mean-gi-64 · fineli-1556-release-20
    • musta papu · legumes-category-mean-gi-34 · fineli-35638-release-20
    • tomaatti · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Mungpapu-bindaetteok pannulla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kimchi · Suitable nutrition data was unavailable for this ingredient or product.

  • Banh cuon sienitäytteellä

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • riisijauho · A suitable GI value was unavailable for this ingredient.
    • kalakastike · The amount is missing or could not be verified.
    • kalakastike · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · ≈ 35.92 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The rice sheets use a steamed unfilled rice roll as a GI comparator. Batter composition can affect the response. The filling is calculated separately.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Rice flour
    • 100 g · Button mushrooms
    • 150 g · Ground pork
    • 18 g · Squid Brand fish sauce
    • 5 g · Coriander
    • 250 ml · Water
    • amount in the original recipe · Salt
    • amount in the original recipe · Oil for greasing as needed

    Mix 100 g rice flour and 250 ml water. Steam the whole batter in thin sheets, greasing the surface as needed. Cook 150 g ground pork through and fry 100 g mushrooms. Season with 18 g fish sauce and salt if needed. Roll all the filling into the sheets, add 5 g coriander and divide into 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Banh xeo -rapeat aamiaisletut

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • riisijauho · A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.

  • Besan-chilla tomaatti-chutneylla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • sipuli · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 9–12 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two whole-chickpea composition sources. The pancake GI comparator comes from a small older study with a reported food carbohydrate dose different from the glucose reference.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Flour ground from whole unhulled dried chickpeas
    • 222.2 ml · Batter water
    • 16.7 g · Cooking oil
    • 100 g · Tomato for chutney
    • 70 g · Onion for chutney
    • 6 g · Fresh coriander
    • amount in the original recipe · Salt to taste

    Grind the dry chickpeas whole with their hulls. Mix the flour and water into a batter and rest for 10 minutes. Pan-cook thin pancakes in the weighed oil. Use the dry beans directly, without soaking or fermentation. Make chutney from the weighed tomato and onion. Serve all the chutney and fresh coriander with the pancakes.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Chao ga – yksinkertainen kanariisipuuron perusversio

    Original recipe

    GL estimate · Modeled about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Jasmine rice porridge, steamed 40 min; 31.6 g rice + 250 ml water · GK80 HUMAN_GI: Published GI result; detailed original protocol unavailable. Applied to a specified hot 40-minute rice porridge, not ordinary grain rice; simmering vs steaming remains an explicit analogy.. Recipe-specific applicability: 100 g dry jasmine rice cooked as hot soft porridge for about 40 min in 800 g water. Source steamed 31.6 g rice in 250 ml water; simmering is an explicit applied comparison, not identical measurement. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit low-carbohydrate fresh vegetable/herb assignment following Atkinson 2008. Not measured GI, a maximum or a confidence interval. All positive carbohydrate is retained.; Explicit low-carbohydrate fresh vegetable/herb assignment following Atkinson 2008. Not measured GI, a maximum or a confidence interval. All positive carbohydrate is retained. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Gyeranbap kananmuna-riisikulho

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • riisi · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • riisi · rice-category-mean-gi-67 · fineli-11521-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Harcha-mannasuurimoleipä juustolla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mannasuurimo · A suitable GI value was unavailable for this ingredient.

  • Hu tieu -nuudelikeitto kasviksilla

    Original recipe

    GL estimate · Modeled about 25 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Dried rice noodles, boiled, Thai World Bangkok · GK80 HUMAN_GI: Product analogy; generic dry rice noodle composition is separately sourced. Boil and eat hot; not fresh noodles or cooled/fried noodles.. Recipe-specific applicability: 100 g dry rice noodles, boiled and served hot. Same food form as table row 1463, different unspecified brand is a LOW analogy. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit low-carbohydrate fresh vegetable/herb assignment following Atkinson 2008. Not measured GI, a maximum or a confidence interval. All positive carbohydrate is retained.; Explicit low-carbohydrate fresh vegetable/herb assignment following Atkinson 2008. Not measured GI, a maximum or a confidence interval. All positive carbohydrate is retained. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Höyrytetyt bao-sämpylät munalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.
    • hoisin-kastike · The amount could not be reliably converted to grams.

  • Jamaikalainen maissipuuro kookoksella

    Original recipe

    GL estimate · Modeled about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Cornmeal porridge, China · GK80 HUMAN_GI: Human evidence applied to named food/preparation, LOW analogue. Not measured meal GI. Source SEM is not a recipe interval. Generic composition remains a separate proxy.. Recipe-specific applicability: Fine non-nixtamalized cornmeal simmered to fully gelatinized hot porridge; Chinese cornmeal-porridge human point is applied LOW analogy. Not raw flour, fried tortilla or maize starch GI. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound.. Recipe-specific applicability: Named fixed culinary ground spice, herb, seed or vanilla-extract dose; explicit own project extension. Complete composition, <=0.5 g CHO each/serving and <=1 g aggregate checked, no measured GI or biological bound.; Named fixed culinary ground spice, herb, seed or vanilla-extract dose; explicit own project extension. Complete composition, <=0.5 g CHO each/serving and <=1 g aggregate checked, no measured GI or biological bound. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Japanilainen soba-aamiaiskeitto

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • dashi · Suitable nutrition data was unavailable for this ingredient or product.
    • pinaatti · The amount could not be reliably converted to grams.
    • kasvis- tai kanalientä · The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 20.43 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    This estimate uses Muso NDL030 100% buckwheat soba, strained bonito dashi and Aneto Natural Low Sodium Chicken Broth. GI 59.6 comes from a cooked buckwheat noodle comparator served in anchovy broth. The broths contribute 0.90 g carbohydrate per serving outside the calculation. Spinach and egg use assigned GI codes.

    GI-unmatched available carbohydrate omitted, up to 0.9 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Dry Muso NDL030 soba
    • 110 g · Shelled egg
    • 50 g · Spinach
    • 200 g · Strained bonito dashi
    • 700 ml · Aneto chicken broth

    Cook 100 g dry soba for 5–6 minutes as directed on the pack, rinse cold and drain. Heat 200 g strained bonito dashi and 700 ml chicken broth. Add 50 g spinach. Poach 110 g egg. Divide the noodles, eggs and broth into 2 portions.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Jianbing-tyylinen munaletty

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.
    • soijapaputahnaa · The amount could not be reliably converted to grams.

  • Johnny cake -aamiaissämpylät

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

  • Kardemumma-taatelipuuro tahinilla

    Original recipe

    GL estimate · Modeled about 25 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Glycemic indices, glycemic load and glycemic response for seventeen varieties of dates grown in Saudi Arabia · Low-confidence food-family mean for unsweetened Tamer-stage dried dates as sold. Use only when the recipe names dried dates added without further cooking; do not apply to date paste, syrup, fresh/semi-ripe dates, or dates cooked into a dish. This ingredient estimate is not a measurement of the recipe or meal. (Low)ANALOG
    • Elovena rolled flakes 0.5–0.6 mm, cooked 10 min · GK80 HUMAN_GI: The study used glucose reference and 3 h sampling. Flake thickness and cooking are specified. Mixed meal milk/honey/mint effects are not measured.. Recipe-specific applicability: Specify rolled oats0.5–0.6mm boiled10min and served hot; Elovena human preparation analogue. Not instant or steel-cut oats. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Tamer-stage dried dates, mean across 17 varieties · GK80 HUMAN_GI: Low-confidence food-family mean for unsweetened Tamer-stage dried dates as sold. Use only when the recipe names dried dates added without further cooking; do not apply to date paste, syrup, fresh/semi-ripe dates, or dates cooked into a dish. This ingredient estimate is not a measurement of the recipe or meal.. Recipe-specific applicability: Dried pitted dates, named Tamer-variety human mean as LOW food analogue; not date syrup. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound.. Recipe-specific applicability: Named fixed culinary ground spice, herb, seed or vanilla-extract dose; explicit own project extension. Complete composition, <=0.5 g CHO each/serving and <=1 g aggregate checked, no measured GI or biological bound. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Atkinson unsweetened animal-dairy published coding assignment, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Ketoprak-aamiaiskulho tofulla

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • kuivia riisinuudeleita · GI value reported in a source
    • pavunitu · Food group average
    • maapähkinä · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • kuivia riisinuudeleita · rice-noodles-dried-boiled-chan-2001-gi-61 · fineli-29055-release-20
    • pavunitu · vegetables-category-mean-gi-66 · fineli-384-release-20
    • maapähkinä · nuts-category-mean-gi-22 · fineli-378-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Kookosriisi mangolla ja seesamilla – punnittu versio

    Original recipe

    GL estimate · Modeled about 31 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Explicit RICE food ID A007682 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit COCONUT_MILK food ID A002991 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Raw mango (food-specific mean of three studies) · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit MANGO food ID A005299 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit WHOLE_SEED food ID F34245 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Korealainen bataatti- ja riisikulho

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • bataatti · A suitable GI value was unavailable for this ingredient.
    • gochujang · Suitable nutrition data was unavailable for this ingredient or product.

  • Aamiaisquesadilla sienillä ja maissilla – punnittu versio

    Original recipe

    GL estimate · Modeled about 17 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Corn tortilla · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit CORN_TORTILLA food ID F35554 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID A005946 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Sweet corn microwaved1.5min · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit SWEET_CORN food ID A003202 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Appelsiini-oliiviöljykakku jogurtilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

  • Banh bao kananmunalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 25.2–34.6 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI 68 and 93 come from unfilled steamed bread proxies. Soy sauce uses GI code 50. Egg and mushroom contribute 0.1875 g excluded carbohydrate per serving.

    GI-unmatched available carbohydrate omitted, up to 0.2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Refined wheat flour
    • 0.6 g · Dry yeast
    • 15.75 g · Regular soy sauce
    • 110 g · Shelled eggs
    • 15 g · Button mushroom
    • 50 g · Water

    Knead the flour, water, yeast and salt for 8–10 minutes. Proof for 60 minutes at about 32 °C. Shape two buns and steam for 20 minutes until cooked. Boil the eggs and cook the chopped mushroom without oil. Season the mushroom with soy sauce, fill the steamed buns and divide into 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    • Lau et al. · Plain steamed wheat bun comparator, GI 68.HUMAN_GI
    • Lan et al. · Second plain steamed wheat bun comparator, GI 93.HUMAN_GI
    • Fineli · Finnish composition data for wheat flour and egg.CARBOHYDRATE
    • AFCD · Australian food composition data for small ingredients.CARBOHYDRATE
    • Low-carbohydrate food coding · Assigned soy sauce GI code 50.PUBLISHED_CODING

  • Dashimaki tamago aamiaislautasella

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • dashi · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 25.16 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 110 g · egg without shell
    • 1.4 g · Hondashi powder for the broth
    • amount in the original recipe · water for dashi, see dilution
    • 18 g · ordinary soy sauce
    • 100 g · dry jasmine rice
    • 13.5 g · neutral sunflower oil
    • amount in the original recipe · salt

    Use the original method with these details.

    Prepare dashi from the listed 1.4g Hondashi powder at7g powder per litre of finished broth. Roll the omelette by the original method and retain all soy sauce and oil. Cook the listed dry white jasmine rice and serve freshly cooked, without cooling or reheating.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    25.16–27.741 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Table2 European cohort glucose-reference column · European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.HUMAN_GI
    • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Total ingredient mass, an upper bound only · available CHO cannot exceed total weighed edible ingredient massBOUND
    • VESI, VESIJOHTOVESI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • MAUSTEKASTIKE, SOIJAKASTIKE · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Rice, white, uncooked · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • AURINGONKUKKAÖLJY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Hondashi manufacturer dilution:7g/litre finished broth · Explicit version1.4g powder diluted with water to final200ml broth. Entire powder consumed; availableCHO bounded by full powder mass, no nutritional-label subtraction or polyol zero.BOUND

  • Halloumi-tomaattileipä oliiveilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • hapanjuurileipä · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Modeled GL estimate · 12.8–17.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 150 g · halloumi
    • 100 g · tomato
    • 25 g · pitted green olives
    • 100 g · white wheat sourdough bread, weighed before toasting
    • 13.5 g · neutral cooking oil
    • amount in the original recipe · salt

    Use the original method with these details.

    Use white wheat sourdough and weigh 100 g before toasting. Follow the original halloumi and topping method. GI 54–77 represents two named loaves, not a known bound for this toasted bread.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Indonesialainen maissifritter bakwan

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

  • Japanilainen kurpitsapuuro kabocha

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.
    • The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Modeled GL estimate · ≈ 35.42 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 250 g · peeled butternut squash
    • 100 g · dry jasmine rice
    • 200 g · unsweetened coconut milk
    • 5 g · black sesame seeds
    • 700 g · water
    • amount in the original recipe · salt

    Use the original method with these details.

    This version uses peeled butternut squash, not every kabocha cultivar. Use jasmine rice and simmer rice and squash into porridge. Add unsweetened coconut milk and serve with black sesame 5 g.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    Coconut milk uses reference-model code50, not a measured coconut-milk GI. The uncertainty of that assumption is not source-bounded.

    Small named spice and seed portions are included in the B model with code50. This is a project assumption, not their measured GI.

    Assumption sensitivity

    33.998–38.248 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Kaya-paahtoleipä pehmeällä kananmunalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • hapanjuurileipä · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Modeled GL estimate · 18.3–23.4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · white wheat sourdough bread, weighed before toasting
    • 55 g · egg for the kaya
    • 10 g · butter
    • 13.5 g · neutral cooking oil
    • 100 g · unsweetened coconut milk
    • 55 g · egg to serve alongside
    • 20 g · sugar (sucrose)
    • amount in the original recipe · salt

    Use the original method with these details.

    Make kaya with egg 55 g, coconut milk 100 g and sugar 20 g. Cook the egg mixture thoroughly. Divide the entire kaya batch into 2 servings; serve a further 55 g egg alongside. Weigh bread 100 g before toasting.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    Coconut milk uses reference-model code50, not a measured coconut-milk GI. The uncertainty of that assumption is not source-bounded.

    Assumption sensitivity

    17.671–24.713 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Kikhernepannukakku tomaattioliiveilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 8.49 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The chickpea pancake uses cheela as a GI comparator. Water and oil amounts differ from the study. Tomato GI comes from a small raw-tomato trial. The sum excludes 0.033 g carbohydrate per serving from rosemary.

    GI-unmatched available carbohydrate omitted, up to 0.1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Dried whole chickpeas
    • 100 g · Raw tomato
    • 1 g · Fresh rosemary
    • 25 g · Drained green olives
    • 150 ml · Water
    • 1 tbsp · Neutral cooking oil
    • amount in the original recipe · Salt to taste

    Grind the dried chickpeas with their skins. Mix with water and salt. Rest for 10 minutes. Cook thin pancakes in an oiled pan. Divide into 2 servings and top with raw tomato, drained olives and fresh rosemary.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Kimchi-jeon pannukakku aamiaiseksi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kimchi · Suitable nutrition data was unavailable for this ingredient or product.
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 21.9–23.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The estimate uses measured GI values for two pan-cooked wheat pancakes. Kimchi and egg change the batter structure and acidity.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Wheat flour
    • 150 g · Schöni Bio Kimchi mit Peperoni
    • 110 g · Shelled egg
    • 20 g · Spring onion
    • 1 tbsp · Cooking oil

    Mix 100 g wheat flour, 150 g chopped Schöni Bio Kimchi mit Peperoni, 110 g shelled egg and 20 g spring onion. Add water and salt as needed. Pan-fry thin pancakes in 1 tbsp oil and divide into 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Korealainen tofu-kimchi-aamiaiskulho

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kimchi · Suitable nutrition data was unavailable for this ingredient or product.
    • seesami · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 25.16 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 1.2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Plain firm tofu
    • 150 g · Vadasz Raw Kimchi (400 g), including liquid
    • 100 g · Dry white jasmine rice
    • 100 g · Whole unhulled sesame seeds
    • amount in the original recipe · Pure salt to taste

    Cook the rice in water according to the packet and serve it all warm. Sear the tofu in a nonstick pan. Stir the kimchi and weigh it with its liquid. Divide all the rice, tofu, kimchi and weighed sesame seeds among the bowls. Season with salt.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Korealaiset merilevä-riisipallot

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • riisi · Food group average
    • porkkana · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • riisi · rice-category-mean-gi-67 · fineli-11521-release-20
    • porkkana · vegetables-category-mean-gi-66 · fineli-300-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Tahini-kaurapuuro appelsiinilla

    Original recipe

    GL estimate · Modeled about 27 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Food group average
    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    • Oats, rolled, uncooked · FSANZ AFCD Release 3; CC BY-SA 3.0 Australia; Australian data limitation applies
    • Tahini, sesame seed pulp · FSANZ AFCD Release 3, CC BY-SA 3.0 Australia; selected fields unchanged. Australian average, not Finnish branded label.
    • Honey · FSANZ AFCD Release 3; CC BY-SA 3.0 Australia; Australian data limitation applies
    • APPELSIINI, KUORITTU · THL, Fineli Release 20, CC BY 4.0
    • VESI, VESIJOHTOVESI · THL, Fineli Release 20, CC BY 4.0

    GI and calculation sources

    • International table of glycemic index and glycemic load values: 2002 · Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey. (Low)CATEGORY_MEAN
    • Elovena rolled flakes 0.5–0.6 mm, cooked 10 min · GK80 HUMAN_GI: The study used glucose reference and 3 h sampling. Flake thickness and cooking are specified. Mixed meal milk/honey/mint effects are not measured.. Recipe-specific applicability: Specify rolled oats0.5–0.6mm boiled10min and served hot; Elovena human preparation analogue. Not instant or steel-cut oats. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Honey, mean of 11 types · GK80 HUMAN_GI: Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey.. Recipe-specific applicability: Named weighed honey; published food-specific mean as LOW analogue, not exact jar measurement. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Raw peeled navel orange pieces · GK80 HUMAN_GI: Raw navel-orange human point applied to cooked retained fruit in carnitas as explicit LOW preparation analogy. No cooked-fruit measurement.. Recipe-specific applicability: Peeled navel-orange flesh; for carnitas all chopped edible flesh/juice is retained in pan. Heated fruit is an explicit LOW preparation analogy, not a measured cooked-orange GI. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Kuih seri muka pandanriisillä

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • pandan · Suitable nutrition data was unavailable for this ingredient or product.

  • Laksa lemak aamiaiseksi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • kasvis- tai kanalientä · The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.

    Estimate for the modified recipe

    Modeled GL estimate · ≈ 27.55 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · dried rice noodles
    • 200 g · unsweetened coconut milk
    • 100 g · firm tofu
    • 150 g · fresh mung bean sprouts
    • 700 g · ready-to-use diluted chicken stock
    • 2 g · curry powder
    • amount in the original recipe · salt

    Use the original method with these details.

    The mild curry broth in this version contains curry powder 2 g. Choose the original chicken-stock option, diluted and ready to use, with unsweetened coconut milk. Boil dried noodles and heat sprouts thoroughly. Retain all broth.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    Coconut milk uses reference-model code50, not a measured coconut-milk GI. The uncertainty of that assumption is not source-bounded.

    Assumption sensitivity

    26.141–30.357 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Lontong sayur -riisikakku kasvisliemessä

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • riisikakku · Suitable nutrition data was unavailable for this ingredient or product.
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • kaali · The amount could not be reliably converted to grams.
    • kasvis- tai kanalientä · The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.

  • Manakish za’atarilla aamiaiseksi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.

    GL for the study serving

    This estimate applies to the approximately 113 g M with S1 study bread with 1 g of sumac. GI 61 was measured in 12 adults. The study estimated 50 g of available carbohydrate with nutrition software, and GL was calculated from those values. The original recipe’s yoghurt dough and frying pan or conventional oven differ from the study protocol.

    Calculated GL · ≈ 30.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    How was the estimate calculated?

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 1

    • 113 g · Sumac manakish, prepared study bread (approx.)
    • 260 ml · Drinking water

    Make 1 study servings. For each bread, knead 58 g white wheat flour, 6 g sugar, 0.3 g brewer’s yeast, 0.3 g salt, 40 ml water and 3 g sunflower oil into a dough. Let it rise somewhere warm for about 2 hours and roll it into a round about 1 cm thick. Make the topping with 9 g sunflower oil, 3 g ground thyme, 1 g sesame seeds, 0.5 g salt and 1 g ground sumac. Spread it over the bread and bake in a stone oven at 250–300 °C until golden. Weigh, pack and freeze the breads. Reheat them just before serving. The study froze the breads at −10 °C. Serve each bread warm with 260 ml of room-temperature water.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Minttu-kaurapuuro maidolla ja hunajalla – syötävän mintun versio

    Original recipe

    GL estimate · Modeled about 26 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Food group average
    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • International table of glycemic index and glycemic load values: 2002 · Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey. (Low)CATEGORY_MEAN
    • Elovena rolled flakes 0.5–0.6 mm, cooked 10 min · GK80 HUMAN_GI: The study used glucose reference and 3 h sampling. Flake thickness and cooking are specified. Mixed meal milk/honey/mint effects are not measured.. Recipe-specific applicability: 100 g traditional rolled oats, 0.5–0.6 mm flakes, cooked 10 min. Water/oat preparation is compared to study; milk and honey modelled separately. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit low-carbohydrate fresh vegetable/herb assignment following Atkinson 2008. Not measured GI, a maximum or a confidence interval. All positive carbohydrate is retained. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Full-fat cow milk 30 · GK80 HUMAN_GI: Application to residual lactose in plain cheese/butter is a LOW mechanistic analogy: same lactose, different fermented/solid fat-protein matrix; not measured cheese GI or a proven bound.. Recipe-specific applicability: Whole unflavoured milk; published milk comparator, separate generic composition. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Honey, mean of 11 types · GK80 HUMAN_GI: Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey.. Recipe-specific applicability: Unspecified honey; category GI mean 55, LOW product uncertainty, not a measured GI of the jar. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Mee goreng aamunuudeleilla

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • vehnänuudeli · Food group average
    • pavunitu · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • vehnänuudeli · pasta-category-mean-gi-52 · fineli-120-release-20
    • pavunitu · vegetables-category-mean-gi-66 · fineli-384-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Meksikolainen maissipuuro canelalla

    Original recipe

    GL estimate · Modeled about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Cornmeal porridge, China · GK80 HUMAN_GI: Human evidence applied to named food/preparation, LOW analogue. Not measured meal GI. Source SEM is not a recipe interval. Generic composition remains a separate proxy.. Recipe-specific applicability: Fine non-nixtamalized cornmeal simmered to fully gelatinized hot porridge; Chinese cornmeal-porridge human point is applied LOW analogy. Not raw flour, fried tortilla or maize starch GI. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Atkinson unsweetened animal-dairy published coding assignment, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound.. Recipe-specific applicability: Named fixed culinary ground spice, herb, seed or vanilla-extract dose; explicit own project extension. Complete composition, <=0.5 g CHO each/serving and <=1 g aggregate checked, no measured GI or biological bound.; Named fixed culinary ground spice, herb, seed or vanilla-extract dose; explicit own project extension. Complete composition, <=0.5 g CHO each/serving and <=1 g aggregate checked, no measured GI or biological bound. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Banh mi -munavoileipä kurkulla

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • patonki · Food group average
    • kurkkua · Food group average
    • kuorittua porkkanaa · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • patonki · bread-category-mean-gi-64 · fineli-1309-release-20
    • kurkkua · vegetables-category-mean-gi-66 · fineli-346-release-20
    • kuorittua porkkanaa · vegetables-category-mean-gi-66 · fineli-300-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Breakfast couscous bowl with dates and almonds

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • couscous · Comparison value
    • pitted dried dates · Comparison value
    • almonds · Food group average
    • yogurt · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • couscous · couscous-groats-rozanska-2020-gi-99 · fineli-29208-release-20
    • pitted dried dates · dried-date-tamer-mean-gi-55-2-algeffari-2016 · afcd-F003496-release-3
    • almonds · nuts-category-mean-gi-22 · fineli-379-release-20
    • yogurt · dairy-category-mean-gi-35 · fineli-619-release-20

    Carbohydrate data sources

    • KUSKUS · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Date, dried (pitted) · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • MANTELI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • JOGURTTI, MAUSTAMATON, RASVAA 2,5 %, VL · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Nasi lemak – yksinkertainen kookosriisi kananmunalla ja kurkulla

    Original recipe

    GL estimate · Modeled about 22–26 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups. The range shows the alternatives used in the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • basmati rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Named basmati or jasmine white-rice option, hot cooked intact grain. Rice cooked with coconut milk is a LOW preparation analogue; no fat discount. Generic dry-rice composition is a proxy, not branded label. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI.; Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI.; Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI.; Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Named basmati or jasmine white-rice option, hot cooked intact grain. Rice cooked with coconut milk is a LOW preparation analogue; no fat discount. Generic dry-rice composition is a proxy, not branded label. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Nasi uduk – yksinkertainen kookosriisi ja muna

    Original recipe

    GL estimate · Modeled about 26 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • jasmine rice · GK80 HUMAN_GI: European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.. Recipe-specific applicability: Named white jasmine rice served hot as intact cooked grain, cooked per pack. Coconut/soup/pan context is an explicit LOW analogy; no cooling or fat discount. Generic composition separately sourced. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI.; Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Natto-riisikulho pehmeällä munalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • natto · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 25.34 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.4 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 150 g · plain unseasoned Itohiki natto without sauce sachet
    • 100 g · dry jasmine rice
    • 110 g · egg without shell
    • 20 g · spring onion
    • amount in the original recipe · salt

    Use the original method with these details.

    Use plain whole-bean Itohiki natto. Cook the dry white jasmine rice and serve freshly cooked with the eggs and weighed spring onion by the original method. Natto seasoning means only the listed spring onion and salt; a sweet tare or other sauce sachet is outside this version.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    25.344–25.93 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Table2 European cohort glucose-reference column · European cohort selected consistently, not pooled with Chinese cohort. Other cohort means and CIs are not food-preparation bounds. Brown sugar is only an applied sucrose-dominant analogy.HUMAN_GI
    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Plain Itohiki-natto, fermented whole soybean, unseasoned · 日本食品標準成分表（八訂）増補2023年から引用. Native published CHOAVL mass; unknown polyols/components not zero. No macro approval.CARBOHYDRATE
    • Rice, white, uncooked · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Onion, spring, fresh, raw · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Okayu-riisipuuro umeboshipluumulla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • umeboshi · Suitable nutrition data was unavailable for this ingredient or product.
    • seesaminsiemen · A suitable GI value was unavailable for this ingredient.
    • vettä tai mietoa lientä · The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · ≈ 36.77 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The rice porridge uses a preparation comparator for GI. The weighed toppings define this version.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Dry white rice
    • 10 g · Pitted salted umeboshi
    • 8 g · Sesame seeds
    • 20 g · Spring onion
    • 700 ml · Water

    Simmer 100 g dry white rice in 700 ml water for about 45 minutes, until very soft. Divide into 2 portions and add a total of 10 g pitted salted umeboshi, 8 g sesame seeds and 20 g spring onion.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    • Kim et al., Tables 1 and 3 · Tables 1 and 3. White rice porridge simmered in water, glucose-reference GI 92.5.HUMAN_GI
    • Fineli 11521 · Dry white rice carbohydrate composition.CARBOHYDRATE
    • MEXT 07022 · Salt-preserved pitted umeboshi carbohydrate composition.CARBOHYDRATE
    • Fineli 385 · Sesame seed carbohydrate composition.CARBOHYDRATE
    • USDA 170005 · Spring onion carbohydrate by difference after subtracting fibre.CARBOHYDRATE
    • GI coding · Published food-group coding used for the minor ingredients.B_CODING

  • Onigiri lohella ja seesamilla

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • riisi · Food group average

    Small portions omitted: 0.02 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • riisi · rice-category-mean-gi-67 · fineli-11521-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Paistetut riisipallot misolla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • miso · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 10.78 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    This version specifies 100 g cooked rice and reduces miso to 10 g and nori to 2 g. The roasted Satou rice ball GI of 77 was converted from a rice reference to the glucose scale. Miso and nori contribute 0.91 g excluded available carbohydrate per serving.

    GI-unmatched available carbohydrate omitted, up to 1 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Cooked Clearspring sushi rice
    • 10 g · Hikari Organic White Miso
    • 2 g · Toasted Clearspring nori

    Cook the rice as directed and weigh out 100 g cooked rice. Shape into balls and pan-fry the surfaces in oil. Brush with miso and add nori. Divide into 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Soft millet porridge with dates

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • millet · Comparison value
    • pitted dried dates · Comparison value

    Small portions omitted: 0.08 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • millet · millet-groats-rozanska-2020-gi-56-2 · fineli-160-release-20
    • pitted dried dates · dried-date-tamer-mean-gi-55-2-algeffari-2016 · afcd-F003496-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Pho ga -kanakeitto aamuksi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • tähtianis · Suitable nutrition data was unavailable for this ingredient or product.
    • The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 24.96 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.5 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · dried rice noodles
    • 150 g · skinless chicken breast
    • 2 g · fresh ginger
    • 1 g · star anise
    • 700 g · water
    • amount in the original recipe · salt

    Use the original method with these details.

    Use water and skinless chicken breast. Boil dried rice noodles and serve hot. Weigh star anise 1 g; no extraction or removal percentage is assumed.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    24.963–25.714 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Thaimaalainen riisinuudelikeitto aamuksi – punnittu versio

    Original recipe

    GL estimate · Modeled about 26 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Dried rice noodles, boiled, Thai World Bangkok · GK80 HUMAN_GI: Product analogy; generic dry rice noodle composition is separately sourced. Boil and eat hot; not fresh noodles or cooled/fried noodles.. Recipe-specific applicability: Explicit RICE_NOODLE food ID F29055 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit CITRUS_FRUIT food ID A005199 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit STOCK food ID A008936 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID A003192 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Xoi maapähkinäisellä tahmariisillä

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • tahmariisi · Suitable nutrition data was unavailable for this ingredient or product.
    • seesami · A suitable GI value was unavailable for this ingredient.
    • kookos · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 28.06 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Rice variety and steaming can affect the response. The peanut and fresh coconut GI values are comparators. The sum excludes 0.248 g carbohydrate per serving from toasted sesame.

    GI-unmatched available carbohydrate omitted, up to 0.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Dry white glutinous rice
    • 100 g · Skinless unsalted oil-roasted peanuts
    • 25 g · Grated fresh coconut
    • 8 g · Toasted unsalted sesame seeds
    • amount in the original recipe · Salt

    Soak 100 g dry glutinous rice and steam until tender. Divide the warm rice, 100 g skinless unsalted oil-roasted peanuts, 25 g grated unsweetened fresh coconut and 8 g toasted unsalted sesame seeds into 2 servings. Season with salt.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Roti jala currykanalla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Roti munalla ja banaanilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.
    • kookosmaito · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 32.3–34.3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The estimate applies to thin pancakes topped with uncooked ripe banana after frying. The batter comparators and the historical condensed milk GI measurement introduce uncertainty.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Wheat flour
    • 110 g · Shelled egg
    • 200 g · Blue Dragon Coconut Milk
    • 120 g · Peeled ripe banana
    • 20 g · Nestlé sweetened condensed milk
    • 1 tbsp · Cooking oil

    Whisk 100 g wheat flour, 110 g shelled egg and 200 g Blue Dragon Coconut Milk. Rest for 10 minutes and pan-fry thin pancakes in 1 tbsp oil. After frying, add 120 g sliced peeled ripe banana. Fold, drizzle with 20 g Nestlé sweetened condensed milk and divide into 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Saltfish fritters -suolakalafritterit

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • suolakala · Suitable nutrition data was unavailable for this ingredient or product.
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 21.4–23.3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The estimate applies to thin pan-fried fritters and uses measured GI values for a wheat pancake and wheat dosa. Fish and batter thickness can affect the response.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Wheat flour
    • 10 g · Cooked salt cod
    • 20 g · Spring onion
    • 5 g · Red chilli
    • 1 tbsp · Cooking oil

    Soak and cook the salt cod as directed on the packet. Remove bones and weigh 10 g cooked fish. Mix 100 g wheat flour, the fish, 20 g spring onion and 5 g chilli. Add water to make a spoonable batter. Pan-fry small thin fritters on both sides in 1 tbsp oil and divide into 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Scallion-pannukakut kevätsipulilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

  • Thaimaalaiset maissifritterit

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kypsennettyjä, valutettuja maissinjyviä · A suitable GI value was unavailable for this ingredient.
    • vehnäjauho · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 30.4–32.3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Corn GI 48 is for kernels boiled on the cob before pan-frying. The batter scenarios use two wheat pancake comparators. Sucrose is used as a proxy for the sauce because almost all its carbohydrate is sugar. About 0.20 g carbohydrate per serving from lime juice is excluded.

    GI-unmatched available carbohydrate omitted, up to 0.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 150 g · Cooked drained corn
    • 100 g · Wheat flour
    • 110 g · Shelled egg
    • 6 g · Thai basil
    • 3 g · Blue Dragon Original Sweet Chilli Sauce
    • 5 g · Lime juice
    • 1 tbsp · Cooking oil
    • amount in the original recipe · Water
    • amount in the original recipe · Salt

    Boil the corn on the cob without salt for 20 minutes, remove the kernels and drain. Weigh 150 g cooked whole kernels. Mix 100 g wheat flour, 110 g shelled egg, 6 g Thai basil and salt. Add water as needed and fold in the whole kernels. Pan-fry thin fritters on both sides in 1 tbsp oil. Divide the fritters, 5 g lime juice and 3 g Blue Dragon Original Sweet Chilli Sauce among 2 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Katkarapu-wontonkeitto aamuksi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • wonton-taikina · Suitable nutrition data was unavailable for this ingredient or product.
    • paksoi · A suitable GI value was unavailable for this ingredient.
    • kasvis- tai kanalientä · The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.

  • Jiaozi dumplings with pork and cabbage filling

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • soy sauce · A suitable GI value was unavailable for this ingredient.
    • rice vinegar · The amount is missing or could not be verified.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 15.95 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI 28 is a meat and shallot dumpling comparator. Cabbage carbohydrate is counted before squeezing. About 0.38 g carbohydrate per serving from the dip is excluded. The study does not specify the test dumpling’s cooking method or wrapper proportion.

    GI-unmatched available carbohydrate omitted, up to 0.4 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 300 g · Wheat flour
    • 300 g · Ground pork
    • 200 g · Chinese cabbage
    • 40 g · Spring onion
    • 15 ml · Kikkoman soy sauce for filling
    • 6 g · Ginger
    • 45 ml · Kikkoman soy sauce for dip
    • 15 g · Rice vinegar
    • 170 ml · Water for dough
    • 5 ml · Sesame oil
    • amount in the original recipe · Salt

    Knead 300 g flour and 170 ml water into dough. Cover and rest for 30 minutes. Chop and squeeze 200 g cabbage. Mix with 300 g pork, 40 g spring onion, 15 ml soy sauce, 6 g ginger, 5 ml sesame oil and salt. Wrap all the filling in the dough and boil the dumplings until cooked through. Mix 45 ml soy sauce and 15 g vinegar for the dip. Divide the dumplings and dip into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    • Yang et al. · Table 2, meat and shallot dumpling, n=10, glucose-scale GI 28. Article CC BY-NC 4.0. One reported GI value is cited as a factual input to an independent calculation.HUMAN_GI
    • Fineli · THL CC BY 4.0.CARBOHYDRATE
    • AFCD · CC BY-SA 3.0 Australia.CARBOHYDRATE
    • Kikkoman · 3.2 g per 100 ml.CARBOHYDRATE

  • Xiaolongbao soup dumplings

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • black rice vinegar · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Bammy-kassavaleipä avokadolla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • The amount could not be reliably converted to grams.
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • The amount could not be reliably converted to grams.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Kiinalaistyylinen riisipuuro mustilla seesaminsiemenillä

    Original recipe

    GL estimate · Modeled about 35 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Food group average
    • Value used in the model
    • Comparison value
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • International table of glycemic index and glycemic load values: 2002 · Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey. (Low)CATEGORY_MEAN
    • Fixed small culinary dried-spice or seed portion · GK80 PUBLISHED_IMPUTATION: Not a measured seed/spice GI. Explicit owner method decision required. Only spices/seeds with complete composition and fixed mass, <=0.5 g CHO each and <=1 g aggregate per serving. No oilseed flour, tahini, nut butter, whole sticks/pods, unknown extraction or large portions.. Recipe-specific applicability: Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Jasmine rice porridge, steamed 40 min; 31.6 g rice + 250 ml water · GK80 HUMAN_GI: Published GI result; detailed original protocol unavailable. Applied to a specified hot 40-minute rice porridge, not ordinary grain rice; simmering vs steaming remains an explicit analogy.. Recipe-specific applicability: Specify white jasmine rice simmered as soft hot porridge about 40 min. Published 40min steamed porridge is an explicit LOW cooking analogue, not ordinary boiled grain GI. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Honey, mean of 11 types · GK80 HUMAN_GI: Honey GI varies widely by floral source and fructose content. The 55 mean is an approximate category value, not a measured GI for the recipe's honey.. Recipe-specific applicability: Named generic honey mean; not exact jar measurement. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE

  • Pico de gallo ja munakokkeli tortillalla

    Original recipe

    GL estimate · about 10 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tomaatti · Comparison value
    • maissitortilla · GI value reported in a source

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tomaatti · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-release-20
    • maissitortilla · corn-tortilla-noriega-2000-glucose-estimate · fineli-35554-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Karibialainen mango-limejogurtti

    Original recipe

    GL estimate · about 7 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • kuorittua mangoa · Comparison value
    • jogurtti · Food group average

    Small portions omitted: 0.7 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • kuorittua mangoa · mango-raw-mean-gi-51-2002 · afcd-F005299-release-3
    • jogurtti · dairy-category-mean-gi-35 · fineli-619-release-20

    Carbohydrate data sources

    • Mango, peeled, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • JOGURTTI, MAUSTAMATON, RASVAA 2,5 %, VL · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • Juice, lime · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
    • KOOKOSHIUTALE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Papaijajogurtti tuoreella kookoksella

    Original recipe

    GL estimate · Modeled about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Comparison value
    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Raw papaya cut into bite-size pieces · GK80 HUMAN_GI: Human evidence applied to named food/preparation, LOW analogue. Not measured meal GI. Source SEM is not a recipe interval. Generic composition remains a separate proxy.. Recipe-specific applicability: Peeled raw papaya pieces, matching tested form; no puree or cooked papaya. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Atkinson unsweetened animal-dairy published coding assignment, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI.; Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Pinaatti-paneer-chilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • pinaatti · The amount could not be reliably converted to grams.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 9–11 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two whole-chickpea composition sources. The pancake GI comparator comes from a small older study with a reported food carbohydrate dose different from the glucose reference.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Flour ground from whole unhulled dried chickpeas
    • 222.2 ml · Batter water
    • 16.7 g · Cooking oil
    • 50 g · Fresh spinach
    • 100 g · Paneer
    • 2 g · Cumin
    • amount in the original recipe · Salt to taste
    • 15 g · Fresh coriander
    • 10 g · Unsweetened undiluted lemon juice
    • 20 g · Edible peeled lemon
    • 10 g · Chutney water

    Grind the dry chickpeas whole with their hulls. Mix the flour and water into a batter and rest for 10 minutes. Pan-cook thin pancakes in the weighed oil. Use the dry beans directly, without soaking or fermentation. Cook the spinach, paneer and cumin filling and serve all of it. Blend coriander, lemon juice, water and salt into chutney. Serve all the chutney and the weighed peeled lemon.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

    Small named spice and seed portions are included in the B model with code50. This is a project assumption, not their measured GI.

  • Pistaasi-ruusuvesijogurtti

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • ruusuvesi · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 4.37 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Jogurtille, pistaasille ja granaattiomenalle käytetään ryhmä-GI-arvioita. Ruusuveden hiilihydraatti perustuu nimetyn tuotteen etikettiin.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 200 g · Maustamaton jogurtti
    • 20 g · Kuoritut pistaasit
    • 5 ml · Steenbergs-ruusuvesi
    • 60 g · granaattiomenan siemeniä
    • amount in the original recipe · suolaa maun mukaan

    Sekoita maustamaton jogurtti ja 5 ml Steenbergs-ruusuvettä. Lisää pistaasit ja granaattiomenansiemenet sekä halutessasi suolaa.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Plantain-banaani ja paistetut munat

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • ruokabanaani · Suitable nutrition data was unavailable for this ingredient or product.
    • lime · The amount could not be reliably converted to grams.

  • North African date and orange porridge

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • semolina · A suitable GI value was unavailable for this ingredient.

  • Mandu-keitto aamiaiseksi

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mandu · Suitable nutrition data was unavailable for this ingredient or product.
    • merilevä · Suitable nutrition data was unavailable for this ingredient or product.
    • kasvis- tai kanalientä · The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.

  • Tunisian brik with egg and tuna

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • filo or malsouka dough · Suitable nutrition data was unavailable for this ingredient or product.
    • capers · The amount could not be reliably converted to grams.
    • fresh parsley · A suitable GI value was unavailable for this ingredient.

  • Dal makhani – slow simmered lentils

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • black urad dal lentils · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh ginger · Suitable nutrition data was unavailable for this ingredient or product.
    • ground cumin · Suitable nutrition data was unavailable for this ingredient or product.
    • garam masala · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh coriander · Suitable nutrition data was unavailable for this ingredient or product.

  • Kung pao chicken with peanuts

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • cornstarch · A suitable GI value was unavailable for this ingredient.
    • The amount could not be reliably converted to grams.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Ma la xiang guo – spicy Sichuan dry pot

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • lotus root · Suitable nutrition data was unavailable for this ingredient or product.

  • Mapo tofu – spicy Sichuan tofu

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • cooked rice · The amount could not be reliably converted to grams.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 33.5–36.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range uses two jasmine rice GI comparators (82 and 90) at the same dry rice weight. Tofu and seasonings use assigned GI codes. Up to 1.57095 g carbohydrate per serving is excluded.

    GI-unmatched available carbohydrate omitted, up to 1.6 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 200 g · Dry jasmine rice
    • 400 g · Cauldron Extra Firm tofu
    • 7 g · Garlic
    • 10 g · Ginger
    • 20 g · Spring onion
    • 200 g · Minced pork
    • 30 g · Lee Kum Kee Toban Djan
    • 2.33 g · Cornstarch
    • 0.5 g · Sichuan pepper
    • 15 ml · Kikkoman soy sauce

    Cook 200 g dry rice. Brown the pork in oil and fry the chilli bean paste, garlic and ginger. Add water, soy sauce and tofu, simmer, then thicken with cornstarch mixed with water. Finish with Sichuan pepper and spring onion. Divide the tofu and all cooked rice into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    • Jenkins · Cooked white rice control without added PGX.HUMAN_GI
    • Tan · Cooked jasmine rice human GI trial.HUMAN_GI
    • Fineli · Finnish food composition data.CARBOHYDRATE
    • AFCD · Australian food composition data.CARBOHYDRATE
    • Lee Kum Kee · UK Toban Djan product carbohydrate declaration.CARBOHYDRATE
    • Kikkoman · UK soy sauce product carbohydrate declaration.CARBOHYDRATE
    • Cauldron · Extra Firm Plant Based Tofu carbohydrate declaration.CARBOHYDRATE

  • Marseille bouillabaisse fish soup

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mussels · A suitable GI value was unavailable for this ingredient.
    • fennel · A suitable GI value was unavailable for this ingredient.
    • saffron · Suitable nutrition data was unavailable for this ingredient or product.
    • dried thyme · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Modeled GL estimate · 22.2–22.7 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate for this version also uses modeled assumptions.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The estimate includes the toast. The range reflects two toasted bread comparators. Potatoes use a cooked potato comparator and some soup ingredients use assigned GI codes.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · White fish fillet
    • 60 g · Cooked mussel meat
    • 200 g · Shrimp
    • 55 g · Onion
    • 200 g · Fennel
    • 7 g · Garlic
    • 400 g · Crushed tomatoes
    • 1,000 g · Diluted fish stock
    • 0.2 g · Saffron
    • 1 g · Dried thyme
    • 400 g · Boiling potatoes
    • 120 g · White wheat bread
    • 2 tbsp · Olive oil

    Sauté 55 g onion and 200 g fennel in 2 tbsp oil. Add 7 g garlic and 1 g thyme. Add 400 g crushed tomatoes, 1,000 g stock and 0.2 g saffron. Bring to a boil and cook 400 g potatoes until nearly tender. Add 600 g fish and 200 g shrimp and cook through. Finally heat 60 g cooked, shelled mussel meat in the soup. Weigh 120 g bread before toasting. Divide the soup and toast into 4 servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · B

  • Pav bhaji – Mumbai's spicy vegetable puree

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • fresh coriander · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 42.27 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 400 g · Potato
    • 200 g · cauliflower
    • 150 g · fresh peas
    • 65 g · carrot
    • 27 g · oil
    • 30 g · butter
    • 55 g · onion
    • 7 g · garlic
    • 400 g · crushed tomatoes
    • 5 g · ground cumin
    • 4 g · ground coriander
    • 2 g · smoked paprika
    • 2 g · turmeric
    • 1 g · chilli powder
    • 6.5 g · salt
    • 300 g · soft wheat rolls
    • 10 g · fresh coriander

    Boil and roughly mash the vegetables, then simmer with crushed tomatoes and spices. Include all rolls and fresh coriander.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Peking duck in the home kitchen

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • duck · The amount could not be reliably converted to grams.
    • honey · A suitable GI value was unavailable for this ingredient.
    • Chinese wheat pancakes · Suitable nutrition data was unavailable for this ingredient or product.
    • hoisin sauce · The amount could not be reliably converted to grams.

  • Sichuan hot pot at home

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • beef or chicken broth · Suitable nutrition data was unavailable for this ingredient or product.
    • noodles · Suitable nutrition data was unavailable for this ingredient or product.

  • Tunisian ojja with harissa and eggs

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • A suitable GI value was unavailable for this ingredient.
    • harissa · Suitable nutrition data was unavailable for this ingredient or product.
    • cumin · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh parsley · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Vietnamilainen papaija-kookospuuro

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • papaija · A suitable GI value was unavailable for this ingredient.
    • The amount could not be reliably converted to grams.
    • The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Tamago kake gohan seesamilla

    Original recipe

    GL estimate · about 30 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • riisi · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • riisi · rice-category-mean-gi-67 · fineli-11521-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Tempeh- ja munakulho sambalilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • tempeh · A suitable GI value was unavailable for this ingredient.
    • sambal · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 35.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The estimate applies to the named products and 10 g of sambal for two portions. The original ingredient list gives 150 g. It uses the GI of rice measured on its own and omits 0.42 g of available carbohydrate from the toppings per portion. The glucose response to the complete bowl has not been measured.

    GI-unmatched available carbohydrate omitted, up to 0.5 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · Double FP Thai Hom Mali Premium Quality Fragrant Rice
    • 100 g · Bio Planet Organic Natural Tempeh
    • 110 g · Shelled egg
    • 10 g · Inproba Sambal Oelek
    • 204 ml · Water
    • 5 g · Plain rapeseed oil
    • 1 g · Table salt

    Divide 100 g dry rice and 204 ml water equally among 2 portions. Cook each portion separately in a rice cooker. Fry 100 g tempeh until crisp and 110 g shelled egg until cooked through, using 5 g rapeseed oil in total. Divide the tempeh, egg, 10 g sambal and 1 g salt evenly among the bowls. Serve warm.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Za’atar-munat ja paahdettu pita

    Original recipe

    GL estimate · about 20 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • pita · Food group average
    • jogurtti · Food group average

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • pita · bread-category-mean-gi-64 · fineli-1056-release-20
    • jogurtti · dairy-category-mean-gi-35 · fineli-619-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Almond flour Christmas star pastries

    Original recipe

    GL estimate · about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • almond flour · Food group average
    • cream cheese · Food group average
    • plum jam · Food group average

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • almond flour · nuts-category-mean-gi-22 · fineli-379-release-20
    • cream cheese · dairy-category-mean-gi-35 · fineli-650-release-20
    • plum jam · sugar-syrups-category-mean-gi-58 · fineli-32744-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Vietnamilainen kahvijogurtti banaanilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kondensoitu maito · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 10.92 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 100 g · plain unsweetened Bulgarian-style yoghurt3.9%
    • 200 g · black filter coffee
    • 125 g · raw peeled banana
    • 30 g · regular sweetened condensed cow milk

    Use the original method with these details.

    Weigh plain3.9% Bulgarian-style yoghurt, raw ordinary banana and sweetened condensed cow milk as listed. Weigh the coffee as a black drink. Assemble by the original method; unsweetened or plant condensed products are outside this version.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    10.918–11.369 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. Named Fineli620 unsweetened Bulgarian yogurt application needs explicit review; no approval inferred from the other16 versions. Additional named unsweetened yogurt32201 application; original16 approval does not authorize this recipe.PUBLISHED_CODING
    • Supplement1 printed page73 item1088 · Specific raw ordinary banana analogy. No overripe/cooked banana or plantain scope; cultivar/ripeness and mixed-meal effects remain unknown.HUMAN_GI
    • Supplement1 printed page63 item936 · Specific tested sweetened condensed milk, not evaporated milk or plant condensed products. AFCD regular sweetened cow-milk composition is a regional proxy, not the exact tested formulation; final coffee/yogurt mixture not measured.HUMAN_GI
    • JOGURTTI, MAUSTAMATON, BULGARIAN, RASVAA 3,9% · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KAHVI, SUODATINKAHVIJUOMA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • BANAANI, KUORITTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Milk, cow, canned, sweetened, condensed, regular · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE

  • Kreikkalainen jogurttikulho hunajalla

    Original recipe

    GL estimate · about 6 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • maustamatonta kreikkalaista jogurttia, 7 % rasvaa · Food group average
    • saksanpähkinä · Food group average
    • hunaja · Food group average
    • tuoretta viikunaa · Food group average
    Research sources and technical details

    Source names and technical notes appear in their original form.

    • maustamatonta kreikkalaista jogurttia, 7 % rasvaa · dairy-category-mean-gi-35 · fineli-34611-release-20
    • saksanpähkinä · nuts-category-mean-gi-22 · fineli-376-release-20
    • hunaja · honey-category-mean-gi-55-2002 · fineli-4-release-20
    • tuoretta viikunaa · fruit-category-mean-gi-51 · afcd-F003834-release-3

    Carbohydrate data sources

    GI and calculation sources

  • Doujiang-soijamaito ja suolaiset lisukkeet

    Original recipe

    GL estimate · about 0.7 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • soijamaito · Food group average

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • soijamaito · legumes-category-mean-gi-34 · fineli-30207-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Kananmunat kookoscurrykastikkeessa

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kookosmaito · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Miso-aamiainen tofulla ja paksoilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • miso · Suitable nutrition data was unavailable for this ingredient or product.
    • wakame · Suitable nutrition data was unavailable for this ingredient or product.
    • kasvis- tai kanalientä · The recipe leaves an ingredient choice open, and the choice affects the amount of carbohydrate.

  • Japanese tofu curry with cauliflower rice

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • vegetable stock · Suitable nutrition data was unavailable for this ingredient or product.
    • Japanese curry roux paste · Suitable nutrition data was unavailable for this ingredient or product.

  • Creamy Finnish chicken fricassee with cauliflower rice

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • cooked skinless chicken breast · Suitable nutrition data was unavailable for this ingredient or product.
    • wheat flour · A suitable GI value was unavailable for this ingredient.
    • curry powder · Suitable nutrition data was unavailable for this ingredient or product.
    • cauliflower · Suitable nutrition data was unavailable for this ingredient or product.
    • salt and white pepper · Suitable nutrition data was unavailable for this ingredient or product.

  • Coconut and lime chicken curry

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • full-fat coconut milk · A suitable GI value was unavailable for this ingredient.
    • Thai curry paste · Suitable nutrition data was unavailable for this ingredient or product.
    • red bell pepper · A suitable GI value was unavailable for this ingredient.
    • lime · The amount could not be reliably converted to grams.
    • A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.

  • Korealainen kimchi-jjigae

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • kypsää kimchiä · Suitable nutrition data was unavailable for this ingredient or product.
    • kanalientä tai vettä · Suitable nutrition data was unavailable for this ingredient or product.
    • gochujang-tahnaa · Suitable nutrition data was unavailable for this ingredient or product.
    • gochugaru-chilihiutaleita · Suitable nutrition data was unavailable for this ingredient or product.
    • kevätsipulia · Suitable nutrition data was unavailable for this ingredient or product.

  • Indonesialaiset sate ayam -kanavartaat maapähkinäkastikkeella

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.
    • limettimehua · The amount could not be reliably converted to grams.
    • kookosmaitoa · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • limetti · The amount could not be reliably converted to grams.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.

  • Celeriac casserole with anchovies and cream

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • peeled celeriac · Value used in the model
    • peeled onion · Value used in the model
    • double cream,38% fat · Value used in the model
    • whole milk,3.5% fat · Value used in the model
    • butter · Value used in the model
    • fresh chopped dill · Value used in the model

    Small portions omitted: 0.05 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • peeled celeriac · op142-vegetable-imputation40 · op142-fineli-311
    • peeled onion · op142-vegetable-imputation40 · op142-fineli-335
    • double cream,38% fat · op142-dairy-imputation30 · op142-fineli-631
    • whole milk,3.5% fat · op142-dairy-imputation30 · op142-fineli-689
    • butter · op142-dairy-imputation30 · op142-fineli-500
    • fresh chopped dill · op142-vegetable-imputation40 · op142-fineli-369

    Carbohydrate data sources

    GI and calculation sources

  • Okonomiyaki-style cabbage pancakes

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • mayonnaise · A suitable GI value was unavailable for this ingredient.
    • sriracha · Suitable nutrition data was unavailable for this ingredient or product.
    • sesame seeds · A suitable GI value was unavailable for this ingredient.

  • Ricotta-persikkakulho pistaasilla

    Original recipe

    GL estimate · about 4 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • ricotta · Food group average
    • kivettömiä persikkaviipaleita · Food group average
    • pistaasi · Food group average

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • ricotta · dairy-category-mean-gi-35 · afcd-F002488-release-3
    • kivettömiä persikkaviipaleita · fruit-category-mean-gi-51 · afcd-F006573-release-3
    • pistaasi · nuts-category-mean-gi-22 · fineli-31212-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Paneer tikka – grilled cheese and vegetable skewers

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • red pepper · A suitable GI value was unavailable for this ingredient.
    • green pepper · A suitable GI value was unavailable for this ingredient.

    Estimate for the modified recipe

    Calculated GL · ≈ 3.07 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 400 g · unsweetened paneer cheese
    • 170 g · red sweet pepper
    • 170 g · green sweet pepper
    • 150 g · plain yoghurt
    • 15 g · lemon juice
    • 2 g · garam masala
    • 2 g · paprika powder
    • 1 g · turmeric powder
    • amount in the original recipe · salt
    • 13.5 g · neutral cooking oil

    Use the original method with these details.

    Cook skewers on an oven tray at 230°C for 10–14 min and consume all marinade. Weigh each pepper 170 g edible. Separate chutney or extra lemon is outside this version.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    3.072–4.948 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Huevos a la mexicana

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI.; Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Ackee ja suolakala aamiaislautasella

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • suolakala · Suitable nutrition data was unavailable for this ingredient or product.
    • ackee · Suitable nutrition data was unavailable for this ingredient or product.

  • Callaloo-munakas – pinaattiversio

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Gyeran-mari-kääryleet kasviksilla

    Original recipe

    GL estimate · about 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • porkkana · Food group average

    Small portions omitted: 0.4 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • porkkana · vegetables-category-mean-gi-66 · fineli-300-release-20

    Carbohydrate data sources

    • KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PORKKANA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Hojicha-jogurtti persimonilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • persimon · A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • A suitable GI value was unavailable for this ingredient.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 8.82 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.2 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 2

    • 200 g · plain unsweetened dairy yoghurt2.5%
    • 150 g · raw edible persimmon
    • 2 g · MUSO TLF013 hojicha leaves, ground whole
    • 5 g · whole unhulled sesame seeds
    • amount in the original recipe · salt

    Use the original method with these details.

    Use plain2.5% dairy yoghurt and raw persimmon. Finely grind all 2g MUSO TLF013 leaves and consume the whole leaves in the yoghurt, following the original grinding option. Retain all sesame. This version is not a strained infusion or a different hojicha powder product.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    8.82–9.052 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. Named Fineli620 unsweetened Bulgarian yogurt application needs explicit review; no approval inferred from the other16 versions. Additional named unsweetened yogurt32201 application; original16 approval does not authorize this recipe.PUBLISHED_CODING
    • Supplement1 printed page78 item1163 · Source reports >=9 healthy participants, exact cultivar/ripeness/peeling incompletely stated. Raw ordinary kaki application, no dried/cooked fruit. Not a measured yogurt/tea mixture or error bound.HUMAN_GI
    • JOGURTTI, MAUSTAMATON, RASVAA 2,5 %, VL · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • SHARON, KAKI, PERSIMON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • MUSO JAS ORGANIC HOJICHA TLF013; whole dry roasted green tea leaf · Nominal manufacturer source-model carbohydrate upper only; not zero or an analytical/lot-variability bound. Unknown polyols retained.BOUND
    • SEESAMINSIEMEN, KUORINEEN · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Jamaikalainen mausteinen munakokkeli

    Original recipe

    GL estimate · about 0.5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tomaatti · Comparison value

    Small portions omitted: 0.7 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tomaatti · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-release-20

    Carbohydrate data sources

    • KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Labneh-kulho za’atarilla ja oliivilla

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • labneh · Suitable nutrition data was unavailable for this ingredient or product.

  • Warm flaxseed porridge with walnuts

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • coconut flour · Suitable nutrition data was unavailable for this ingredient or product.

  • Shakshuka kotiharissalla – punnittu versio

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit EGG identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit CITRUS_JUICE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit NONSTARCHY_VEGETABLE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI.; Named weighed edible input; all listed portions consumed; raw-input nutrient retention proxy, not measured cooked-food retention. Explicit GROUND_SPICE identity. Published GI coding plus project scope, not human-measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Shakshuka pinaatilla ja fetalla

    Original recipe

    GL estimate · about 0.8 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • tomaatti · Comparison value
    • feta · Food group average

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • tomaatti · tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-release-20
    • feta · dairy-category-mean-gi-35 · fineli-11211-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Teehaudutetut kananmunat

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Thaimaalainen munakas yrteillä – punnittu versio

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit EGG identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit FISH_SAUCE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed.; Explicit NONSTARCHY_VEGETABLE identity and weighed edible input. Published coding/project scope, LOW, not a measured ingredient GI; raw-input nutrient retention proxy with all edible portions consumed. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Yrttituorejuusto-kinkkurullat

    Original recipe

    GL estimate · Modeled about 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Atkinson dairy coding assignment for this unsweetened animal dairy; not an ingredient-specific measured GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed small culinary dried-spice or seed portion · GK80 PUBLISHED_IMPUTATION: Not a measured seed/spice GI. Explicit owner method decision required. Only spices/seeds with complete composition and fixed mass, <=0.5 g CHO each and <=1 g aggregate per serving. No oilseed flour, tahini, nut butter, whole sticks/pods, unknown extraction or large portions.. Recipe-specific applicability: Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Hitaasti haudutetut carnitas-salaattitacot

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • limetti · The amount could not be reliably converted to grams.
    • roomansalaatinlehtiä · Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • Suitable nutrition data was unavailable for this ingredient or product.

  • Kashmiri Rogan Josh

    Original recipe

    GL estimate · Modeled about 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • peeled onion · Value used in the model
    • plain yoghurt, 2.5% fat · Value used in the model
    • peeled fresh garlic · Value used in the model

    Small portions omitted: 2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • peeled onion · op142-vegetable-imputation40 · op142-fineli-335
    • plain yoghurt, 2.5% fat · op142-dairy-imputation30 · op142-fineli-619
    • peeled fresh garlic · op142-vegetable-imputation40 · op142-fineli-393

    Carbohydrate data sources

    GI and calculation sources

  • Kreikkalainen kanavuoka oliiveilla

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI.; Explicit non-potato vegetable/fresh herb assignment under Atkinson coding method. Recipe-specific edible mass and all juices retained; not a tested GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Atkinson dairy coding assignment for this unsweetened animal dairy; not an ingredient-specific measured GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Fixed small culinary dried-spice or seed portion · GK80 PUBLISHED_IMPUTATION: Not a measured seed/spice GI. Explicit owner method decision required. Only spices/seeds with complete composition and fixed mass, <=0.5 g CHO each and <=1 g aggregate per serving. No oilseed flour, tahini, nut butter, whole sticks/pods, unknown extraction or large portions.. Recipe-specific applicability: Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked.; Explicit project extension to this weighed small culinary spice/seed portion; not a measured GI or direct Schakel scope. Dose and aggregate CHO limits checked. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.. Recipe-specific applicability: Named low-CHO food (<=5 g/100 g project operational definition) under published default50. Includes eggs, mushroom, coconut milk, unsweetened soy drink and identified prepared stock; no claim of measured food GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Moroccan chicken tagine with lemon and olives

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • ground ginger · Suitable nutrition data was unavailable for this ingredient or product.
    • turmeric · Suitable nutrition data was unavailable for this ingredient or product.
    • cumin · Suitable nutrition data was unavailable for this ingredient or product.
    • fresh coriander · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · 21–25 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    The range covers only the calculated GL portion across two composition sources. Omitted carbohydrate may increase total GL. Label values are nominal.

    GI-unmatched available carbohydrate omitted, up to 1.7 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    GI value reported in a source

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 800 g · Bone-in chicken legs
    • 55 g · Yellow onion
    • 7 g · Garlic
    • 2 g · Ground ginger
    • 3 g · Ground turmeric
    • 1 g · Ground cumin
    • 40 g · Santa Maria Preserved Lemon Paste (750 g)
    • 120 g · Drained pitted green olives
    • 15 g · Bong chicken stock concentrate, regular
    • 285 g · Water for stock
    • 27 g · Olive oil
    • 10 g · Fresh coriander
    • 3.25 g · Table salt
    • 200 g · Plain dry durum couscous
    • 300 ml · Boiling water for couscous

    Brown the chicken in olive oil. Soften the onion and garlic, then stir in ginger, turmeric and cumin. Add the chicken, lemon paste and all the stock made from concentrate and water. Simmer covered for 45 minutes, add olives and simmer for 10 minutes. Finish with salt and coriander. Pour boiling water over the dry couscous, cover for 5 minutes and fluff. Serve the edible chicken with all the sauce and couscous.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Miso salmon with pan-fried bok choy

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • white miso paste · Suitable nutrition data was unavailable for this ingredient or product.
    • sesame seeds · A suitable GI value was unavailable for this ingredient.

  • Palak paneer – spinach and Indian paneer cheese

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • ground cumin · Suitable nutrition data was unavailable for this ingredient or product.
    • turmeric · Suitable nutrition data was unavailable for this ingredient or product.
    • garam masala · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 1.79 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 500 g · fresh spinach
    • 250 g · unsweetened paneer cheese
    • 55 g · peeled onion
    • 7 g · fresh garlic
    • 15 g · fresh ginger
    • 27 g · neutral cooking oil
    • 2 g · ground cumin
    • 1 g · turmeric powder
    • 2 g · garam masala
    • 100 g · cream, 38% fat
    • amount in the original recipe · salt
    • 15 g · lemon juice
    • 50 g · water

    Use the original method with these details.

    Blanch and drain spinach, then follow the original method. Weigh spices individually. All listed inputs are included; no assumed carbohydrate-leaching deduction.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    1.793–3.669 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • PINAATTI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • TUOREJUUSTO, KOTIJUUSTO, RASVAA 9-14 %, MAALAISJUUSTO · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • SIPULI, KELTASIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • VALKOSIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • INKIVÄÄRI, JUURAKKO, RAAKA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Total ingredient mass, an upper bound only · available CHO cannot exceed total weighed edible ingredient massBOUND
    • KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • TÄYSMEHU, SITRUUNATÄYSMEHU, LAIMENTAMATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • VESI, VESIJOHTOVESI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

  • Shoyu-kanakeitto konjac-nuudeleilla

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Value used in the model
    Research sources and technical details

    Source names and technical notes appear in their original form.

    Carbohydrate data sources

    GI and calculation sources

    • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI.; Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI.; Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI.; Reviewed named full composition <=5g availableCHO/100g under published low-CHO default50; operational cutoff and this food binding are project decisions. No claim to measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste.; Named non-starchy vegetable/fresh herb under Atkinson coding assignment40, not measured food GI. All weighed edible matter and juices retained; not flour/potato/paste. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Honey mustard chicken traybake with roasted cabbage

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • Garlic powder · The amount could not be reliably converted to grams.
    • Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    The estimate applies to the ingredients, amounts and preparation described below.

    Calculated GL · ≈ 7.14 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    Cabbage and honey use food-category GI estimates. The carbohydrate allowance for the named Maille mustard is label-based, and the garlic powder allowance uses its full weighed mass.

    GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 600 g · Skinless chicken thigh meat
    • 600 g · White cabbage
    • 31.5 g · Maille Dijon Original mustard, 865 g pack
    • 20 g · Honey
    • 27 g · Olive oil
    • 3.1 g · Garlic powder
    • 2.65 g · Paprika powder
    • 0.5 g · Black pepper
    • amount in the original recipe · Salt to taste

    Spread the cabbage and chicken on a baking tray. Mix the weighed mustard, honey, oil and spices and coat the tray contents. Roast as directed in the original recipe until the chicken is cooked through. Divide all the cabbage, coating and tray juices among the servings.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

  • Tandoori chicken in the oven

    Original recipe

    GL estimate · about 0.9 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • plain yogurt · Food group average

    Small portions omitted: 1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • plain yogurt · dairy-category-mean-gi-35 · fineli-619-release-20

    Carbohydrate data sources

    GI and calculation sources

  • Low-Carb Sausage and Vegetable Skillet

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • low carb sausage · Suitable nutrition data was unavailable for this ingredient or product.
    • swede · A suitable GI value was unavailable for this ingredient.
    • black pepper · Suitable nutrition data was unavailable for this ingredient or product.
    • chives · Suitable nutrition data was unavailable for this ingredient or product.

    Estimate for the modified recipe

    Calculated GL · ≈ 2.6 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

    GI-unmatched available carbohydrate omitted, up to 0.9 g/serving. Its effect is not assumed to be zero.

    Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

    Value used in the model

    Separate version amounts and preparation

    Servings for these amounts · 4

    • 300 g · low-carbohydrate frankfurter, weighed after boiling
    • 250 g · courgette
    • 200 g · swede
    • 55 g · peeled onion
    • 28 g · butter
    • 220 g · egg without shell
    • amount in the original recipe · salt
    • 1 g · ground black pepper
    • 3 g · fresh chives

    Use the original method with these details.

    Keep swede as in the original recipe. Weigh frankfurters 300 g after boiling, before pan-frying. This estimate does not apply to higher-carbohydrate ring sausage. Weigh chives 3 g.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    Sources and limitations · A

    Assumption sensitivity

    2.6–3.869 / serving

    This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

    • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
    • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
    • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
    • NAKKI, KEITETTY · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KESÄKURPITSA, ZUCCHINI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • LANTTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • SIPULI, KELTASIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • MUSTAPIPPURI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
    • Total ingredient mass, an upper bound only · available CHO cannot exceed total weighed edible ingredient massBOUND

  • Munakoiso-kesäkurpitsalasagne

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?

    The evidence needed to estimate the glycemic load of these ingredients has not yet been reviewed.

    • munakoiso
    • kesäkurpitsa
    • sipuli
    • valkosipuli
    • oliiviöljy
    • tuore timjami
    • valmis italialainen tomaattikastike
    • lasagnelevyt
    • mozzarella
    • parmesaani tai vastaava kova juusto
    • tuore basilika
    • viinietikka
    • suola
    • mustapippuri
    • vesi

  • Flourless Beef Patties with Cream Sauce

    Original recipe

    GL estimate · Modeled about 1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • egg without shell · Value used in the model
    • whipping cream for the patties, 38% fat · Value used in the model
    • peeled onion · Value used in the model
    • butter · Value used in the model
    • whipping cream for the sauce, 38% fat · Value used in the model
    • ready-to-use diluted beef stock · Value used in the model

    Small portions omitted: 0.5 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • egg without shell · op142-lowcho50-v2 · op146-fineli-858
    • whipping cream for the patties, 38% fat · op142-dairy-imputation30 · op146-fineli-631
    • peeled onion · op142-vegetable-imputation40 · op146-fineli-335
    • butter · op142-dairy-imputation30 · op146-fineli-500
    • whipping cream for the sauce, 38% fat · op142-dairy-imputation30 · op146-fineli-631
    • ready-to-use diluted beef stock · op142-lowcho50-v2 · op146-fineli-29

    Carbohydrate data sources

    GI and calculation sources

  • Ropa vieja

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • peeled yellow onion · Value used in the model
    • green sweet pepper · Value used in the model
    • red sweet pepper · Value used in the model
    • crushed tomatoes · Value used in the model
    • ready-to-use diluted beef stock · Value used in the model
    • peeled garlic · Value used in the model

    Small portions omitted: 0.3 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • peeled yellow onion · op142-vegetable-imputation40 · op146-fineli-335
    • green sweet pepper · op142-vegetable-imputation40 · op146-fineli-387
    • red sweet pepper · op142-vegetable-imputation40 · op146-fineli-386
    • crushed tomatoes · op142-vegetable-imputation40 · op146-fineli-398
    • ready-to-use diluted beef stock · op142-lowcho50-v2 · op146-fineli-29
    • peeled garlic · op142-vegetable-imputation40 · op146-fineli-393

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Finnish fresh-sausage soup with root vegetables

    Original recipe

    GL estimate · Modeled about 7 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • Finnish fresh sausage (siskonmakkara) · Value used in the model
    • ready-to-use diluted beef stock · Value used in the model
    • peeled swede · Value used in the model
    • peeled carrot · Value used in the model
    • peeled celeriac · Value used in the model
    • peeled onion · Value used in the model
    • chopped parsley · Value used in the model

    Small portions omitted: 0.1 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • Finnish fresh sausage (siskonmakkara) · op142-lowcho50-v2 · op146-fineli-30369
    • ready-to-use diluted beef stock · op142-lowcho50-v2 · op146-fineli-29
    • peeled swede · op142-vegetable-imputation40 · op146-fineli-303
    • peeled carrot · op142-vegetable-imputation40 · op146-fineli-300
    • peeled celeriac · op142-vegetable-imputation40 · op146-fineli-311
    • peeled onion · op142-vegetable-imputation40 · op146-fineli-335
    • chopped parsley · op142-vegetable-imputation40 · op146-fineli-333

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Sausage Soup with Cauliflower

    Original recipe

    GL estimate · Modeled about 5 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cooked frankfurter sausages · Value used in the model
    • cauliflower · Value used in the model
    • celery stalks · Value used in the model
    • leek · Value used in the model
    • peeled onion · Value used in the model
    • ready-to-use diluted beef stock · Value used in the model
    • fresh parsley · Value used in the model

    Small portions omitted: 0.2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cooked frankfurter sausages · op142-lowcho50-v2 · op146-fineli-7600
    • cauliflower · op142-vegetable-imputation40 · op146-fineli-322
    • celery stalks · op142-vegetable-imputation40 · op146-fineli-339
    • leek · op142-vegetable-imputation40 · op146-fineli-337
    • peeled onion · op142-vegetable-imputation40 · op146-fineli-335
    • ready-to-use diluted beef stock · op142-lowcho50-v2 · op146-fineli-29
    • fresh parsley · op142-vegetable-imputation40 · op146-fineli-333

    Carbohydrate data sources

    • NAKKI, KEITETTY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • KUKKAKAALI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • LEHTISELLERI, VARSISELLERI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PURJOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Sausage Sauce with Cauliflower Mash

    Original recipe

    GL estimate · Modeled about 3 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • cooked frankfurter sausages · Value used in the model
    • peeled onion · Value used in the model
    • whipping cream, 38% fat · Value used in the model
    • ready-to-use diluted beef stock · Value used in the model
    • cauliflower · Value used in the model
    • butter · Value used in the model

    Small portions omitted: 0.3 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • cooked frankfurter sausages · op142-lowcho50-v2 · op146-fineli-7600
    • peeled onion · op142-vegetable-imputation40 · op146-fineli-335
    • whipping cream, 38% fat · op142-dairy-imputation30 · op146-fineli-631
    • ready-to-use diluted beef stock · op142-lowcho50-v2 · op146-fineli-29
    • cauliflower · op142-vegetable-imputation40 · op146-fineli-322
    • butter · op142-dairy-imputation30 · op146-fineli-500

    Carbohydrate data sources

    • NAKKI, KEITETTY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • KERMA, KUOHUKERMA, RASVAA 38 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • KUKKAKAALI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
    • VOI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

    GI and calculation sources

  • Menemen with sumac

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • egg without shell · Value used in the model
    • tomato · Value used in the model
    • green sweet pepper · Value used in the model

    Small portions omitted: 0.6 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • egg without shell · op142-lowcho50-v2 · op146-fineli-858
    • tomato · op142-vegetable-imputation40 · op146-fineli-352
    • green sweet pepper · op142-vegetable-imputation40 · op146-fineli-387

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Beef and root-vegetable soup without potatoes

    Original recipe

    GL estimate · Modeled about 2 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • peeled swede · Value used in the model
    • peeled carrot · Value used in the model
    • peeled celeriac · Value used in the model
    • chopped parsley · Value used in the model

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • peeled swede · op142-vegetable-imputation40 · op146-fineli-303
    • peeled carrot · op142-vegetable-imputation40 · op146-fineli-300
    • peeled celeriac · op142-vegetable-imputation40 · op146-fineli-311
    • chopped parsley · op142-vegetable-imputation40 · op146-fineli-333

    Carbohydrate data sources

    GI and calculation sources

  • Low-carb almond pancakes

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • egg without shell · Value used in the model
    • plain cream cheese, 11% fat · Value used in the model
    • whipping cream, 38% fat · Value used in the model
    • butter for frying · Value used in the model

    Small portions omitted: 0.8 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • egg without shell · op142-lowcho50-v2 · op146-fineli-858
    • plain cream cheese, 11% fat · op142-dairy-imputation30 · op146-fineli-11571
    • whipping cream, 38% fat · op142-dairy-imputation30 · op146-fineli-631
    • butter for frying · op142-dairy-imputation30 · op146-fineli-500

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Low-carb cinnamon rolls

    Original recipe

    GL estimate · Modeled about <1 / serving

    Confidence · Low Some values or assumptions in the calculation are uncertain.

    The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

    How was the estimate calculated?

    The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

    • plain cream cheese, 11% fat · Value used in the model
    • egg without shell for the dough · Value used in the model
    • butter for the filling · Value used in the model
    • egg without shell for brushing · Value used in the model

    Small portions omitted: 2 g available carbohydrate per serving.

    Research sources and technical details

    Source names and technical notes appear in their original form.

    • plain cream cheese, 11% fat · op142-dairy-imputation30 · op146-fineli-11571
    • egg without shell for the dough · op142-lowcho50-v2 · op146-fineli-858
    • butter for the filling · op142-dairy-imputation30 · op146-fineli-500
    • egg without shell for brushing · op142-lowcho50-v2 · op146-fineli-858

    Carbohydrate data sources

    GI and calculation sources

    • PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
    • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

  • Cottage cheese pizza with an oat flour crust

    Original recipe

    A reliable glycemic load estimate is not available.

    Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

    Why is the estimate missing?
    • 2% fat cottage cheese · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • egg without shells · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • oat flour · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • finely chopped garlic · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • finely chopped yellow onion · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • finely chopped fresh basil · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • salt · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • plain finely crushed tomatoes · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • drained and grated mozzarella (about 20% fat) · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • cooked turkey pepperoni · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
    • Suitable nutrition data was unavailable for this ingredient or product.
    • A suitable GI value was unavailable for this ingredient.
    • A suitable GI value was unavailable for this ingredient.
Estimate coverage and recipe versions

327 recipes reviewed

The GL version and the original recipe macros are separate. A retains the individual under1g and cumulative under2g omission rules. B includes small named portions in its model; named-source scenarios and assumption sensitivity remain distinct. A broad food-family GI mean alone does not qualify under this new contract. Each recipe is counted only once.

  • 235 / 327 — Home recipes with a numeric GL
  • A: 56 — current calculation method (A)
  • B: 23 — new-method numeric estimate (B)
  • C: 0 — class only (C)
  • 156 — Numeric GL for the original recipe
  • 171 — Original recipe GL unavailable
  • 92 — Home recipes without a numeric GL
  • 8 — Separate study serving comparisons
Calculation method and research sources

How is GL calculated?

GL = Σ (ingredient GI × available carbohydrate per serving) / 100.

Fineli Release 20 is the primary source for available carbohydrate. AFCD Release 3 supplements Fineli for a limited set of ingredients without a suitable Fineli record; each source and exception is identified in the recipe details. Recipe amounts are converted using food-specific measures when available.

Published direct GI values, justified food or preparation analogues, and broad category means may support an ingredient estimate. Analogues and category means are low confidence; study quality alone does not establish food equivalence.

In the older tolerance path, sourced positive carbohydrate amounts are included with these exceptions. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only when all such omissions total less than 2 g per serving; the omitted amount is disclosed. This is a user-centered editorial tolerance, not a measured clinical precision limit.

Some recipes use a modeled GL estimate from published GI data. Where the exact food has not been tested, a named comparison food or published imputation method is used. Confidence is low. Any small portions omitted, and their combined amount or documented upper bound, are disclosed for each recipe. A point or range of named scenarios is not an interval for an individual glucose response.

General sources