Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value is based on the impact of macronutrients and micronutrients in the recipe
This is the relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolized and cause a lower and slower rise in blood glucose. Higher values are foods that cause a more rapid rise in blood sugar. There are three classifications:
Low (55 or less)
Moderate (56 – 69)
High (70 or more)
Glycemic Load combines the quantity and quality (GI) of carbohydrates providing a way to compare blood glucose values of different types and amounts of foods. Blood glucose levels rise and fall when you eat a meal containing carbohydrates. How high it rises and how long it stays high depends on GL. There are three classifications for GL: Low (10 or less), Moderate (11 – 19), and High (20 or more). The formula for calculating the GL is: Glycemic Load = GI x Carbohydrate (g) content per portion ÷ 100.