| Glycemic Index | Glycemic Load |
100.0
|
70.5
|
The glycemic index (GI) of glucose syrup equals to 100.0, which classifies it as a high GI food. The glycemic load (GL) of glucose syrup is equal to 70.5, which classifies it as a high GL food.
| Nutrition Facts | |
| Calories (kcal) | 285.0 |
| Carbohydrates (g) | 70.5 |
| Proteins (g) | 0.2 |
| Fats (g) | 0.0 |
100 grams of glucose syrup contain 285.0 kcal (1192 kJ), 0.2 grams of proteins, 70.5 grams of carbohydrates, and 0.0 grams of fats.
Glucose syrup, also known as corn syrup or high fructose corn syrup (HFCS), is a sweet liquid made from the hydrolysis of starch derived from wheat and other grains. It has been used in food production since the 1800s and is now widely used in processed foods such as candy bars, soft drinks and baked goods. Glucose syrup provides sweetness without any flavor impact; it is 100% carbohydrate with no added nutrients or vitamins. This makes it an ideal ingredient for manufacturers to boost energy levels while stabilizing texture, preserving freshness and improving shelf-life of their products. Nutritionally speaking, glucose syrup contains 4 calories per gram which can add up quickly if consumed regularly – especially when combined with other ingredients that are already high in sugar content like chocolate chips or marshmallows. Although this type of sugar does not contribute to tooth decay directly due to its low acidity level, consuming too much may lead to weight gain over time due to its calorie density compared with other sugars found naturally occurring in fruits & vegetables Additionally regular consumption may also put individuals at risk for developing metabolic diseases such as diabetes since excessive intake can lead to elevated blood sugar levels leading insulin resistance over time. Overall glucose syrups have benefits but should be limited when possible given its nutritional properties along side potential long terms risks associated with chronic consumption.
