Veal, variety meats and by-products, tongue, cooked, braised is likely to have a low glycemic index, as estimated by the AI Glycemic Index Estimator.
Check out low glycemic index foods page to view the foods with lab verified GI indices.
How is GI determined?
Estimating the glycemic index involves conducting specialized lab tests to measure the effect of a particular food on the blood sugar levels of test participants. However, as of now, the glycemic index of veal, variety meats and by-products, tongue, cooked, braised has not been tested.
To address the lack of testing for most foods, we have developed an advanced AI model that analyzes various characteristics of a food, such as its carbohydrate and fiber content, along with other relevant factors, to estimate its potential impact on blood sugar levels.
Our model demonstrates high accuracy and provides a reliable approximation of the glycemic index level. However, it’s important to note that the glycemic index is influenced by numerous factors, not all of which can be accounted for by the model. Therefore, there may be instances where the model’s results are not entirely accurate.
For a comprehensive list of tested foods with assigned glycemic index values, you can visit the glycemic index chart page.
Veal, variety meats and by-products, tongue, cooked, braised is likely to have low glycemic load, as estimated by the AI Glycemic Index Estimator.
Nutrition Facts (per 100g)
|Total lipid (fat)||10.1||g|
|Carbohydrate, by difference||0.0||g|
|Fiber, total dietary||0.0||g|