The Science
This food is extremely high in sugar (115% DV per 100g) and carbohydrates (32% DV), which can cause rapid blood glucose spikes, especially problematic for diabetes management. It provides negligible protein and fiber (0.0g each), which are key nutrients that help slow glucose absorption and improve glycemic control. The small vitamin C content (9% DV) does not offset the adverse effects of the high sugar load.
Recommendation
Avoid this food for diabetes; if consumed, limit to very small portions and pair with a protein or fiber source to blunt blood sugar spikes.
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