The Science
This food is high in sugar (23% DV per 100g) and carbohydrates, which can cause rapid blood glucose spikes in diabetes. While it provides vitamin C and some fiber, the fiber content is low (only 5% DV) and insufficient to offset the sugar load. The lack of protein (0.9g) further limits its ability to stabilize blood sugar.
Recommendation
Avoid this as a regular choice; if consumed, pair with a protein or fat source and keep portions very small to minimize glucose impact.
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