Glucose glycemic index
Glucose has a glycemic index of 100, which is high. A 10 g serving (2 teaspoons) has a glycemic load of 10 (low).
Also known as: dextrose, glucose tablets
- Serving10 g
- Available carbs10 g
- Fiber0 g
- Sugars10 g
- Protein0 g
- Calories39 kcal
Serving: 2 teaspoons.
What to know
Pure glucose is the reference food of the glycemic index scale, with a GI of 100 by definition. Every other value on this site is measured relative to it.
Glycemic load by portion size
GI stays the same whatever you eat, but glycemic load scales with the amount: eating twice as much doubles the effect on blood sugar.
| Amount | Available carbs | Glycemic load | |
|---|---|---|---|
| 50 g | 50 g | 50 | High |
| 100 g | 100 g | 100 | High |
| 10 g · 2 teaspoons | 10 g | 10 | Low |
| 20 g · double serving | 20 g | 20 | High |
Glucose compared with other sugars & sweeteners
Lower-GI swaps
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Frequently asked questions
Is glucose low glycemic?
No. With a GI of 100, glucose is in the high range (70 or more). Low GI is 55 or less.
What is the glycemic load of glucose?
A 10 g serving (2 teaspoons) has a glycemic load of 10, which is low. Glycemic load combines GI with the amount of carbohydrate in the portion: 10 or less is low, 11 to 19 medium and 20 or more high.
Can people with diabetes eat glucose?
With a GI of 100 and a low glycemic load per serving, glucose usually fits a diabetes-friendly diet in normal portions. Everyone responds differently, so talk to your doctor or dietitian about your plan.
How many carbs are in glucose?
A 10 g serving has about 10 g of total carbohydrate, including 0 g of fiber, leaving 10 g of available carbohydrate (the part that raises blood sugar). Per 100 g: 100 g of carbohydrate.
Nutrition facts
| per 100 g | Serving (10 g) | |
|---|---|---|
| Calories | 387 kcal | 39 kcal |
| Carbohydrates | 100 g | 10 g |
| Available carbs | 100 g | 10 g |
| Fiber | 0 g | 0 g |
| Sugars | 100 g | 10 g |
| Protein | 0 g | 0 g |
| Fat | 0 g | 0 g |
Source: USDA FoodData Central, Sugars, granulated (SR Legacy, FDC 169655). Available carbohydrate = total carbohydrate minus fiber.
Sources: Atkinson FS, Brand-Miller JC, Foster-Powell K, Buyken AE, Goletzke J. International tables of glycemic index and glycemic load values 2021: a systematic review. Am J Clin Nutr. 2021;114(5):1625–1632. USDA FoodData Central. How we calculate each value: Methodology & sources.
Data last reviewed 2026-09-29.