Soup is a great way to get essential vitamins and minerals into your diet. It can also be an important part of managing diabetes, as the glycemic index (GI) of soups can help you make informed decisions about what foods are best for controlling blood sugar levels.
The GI measures how quickly carbohydrates in food turn into glucose, or sugar, in the bloodstream after eating them. Foods with higher GIs cause spikes in blood sugar while those lower on the scale have little impact on it. For diabetics, choosing lower GI options is key to helping control their disease and maintain healthful diets.
When it comes to soup specifically, there’s no hard-and-fast rule as GIs vary widely depending on ingredients used and cooking methods employed—even within one type of soup! Dairy based soups like cream or potato tend to have higher GIs than broth-based broths such as chicken noodle or vegetable stock varieties due mainly to added fats that slow digestion time down further contributing less impact on blood sugars overall, however, this isn’t always true across all brands/types so checking nutritional labels prior to purchase is essential if monitoring carb content closely for diabetic management purposes.
On average though most homemade veggie puree soups will fall somewhere around 45 – 55 range making them good midpoint choices when selecting a meal option balancing nutrition needs against watching carbs intake too since they fit well within recommended dietary guidelines issued by American Diabetes Association (ADA).
Similarly lentil & split pea types generally hover slightly higher at approx 55–65 level likewise providing adequate amounts high protein along with other beneficial nutrients without spiking insulin levels excessively either side effects commonly associated overly processed convenience store/canned products containing added preservatives/sugar substitutes which should be avoided whenever possible when trying manage condition more successfully long term basis.
Below you can find a complete list for soups with its glycemic index and glycemic load ranks.
Note: GI = Glycemic Index, GL = Glycemic Load
| Photo | Name | GI | GL |
|---|---|---|---|
| Vegetable soup | 40 | 2.5 |
| Lentil soup puree | 44 | 6.6 |
| Vegetable soup | 60 | 2.2 |
| Soup with chicken and mushrooms | 46 | 0.7 |
| Tomato soup | 38 | 2.7 |
| Lentil soup | 30 | 2.4 |