Honey: GI, GL, Carbs & Blood Sugar Impact
Glycemic index of honey (61), glycemic load, carbs per tablespoon, and whether honey is healthier than sugar for people with diabetes.
Does Honey Raise Blood Sugar?
Honey is nearly pure carbohydrate — about 17 g of sugar per tablespoon — with a published GI around 61. It is not meaningfully “healthier” than table sugar for blood glucose; the difference in practice is tiny.
How to Eat It
Treat honey like sugar: a small measured amount in tea or on yogurt, counted in the day’s carbohydrate budget.
Nutrition Facts (Honey)
| Nutrient | Per 100 g | Per serving |
|---|---|---|
| Calories | 304 kcal | 64 kcal |
| Carbohydrate | 82.4 g | 17.3 g |
| Fiber | 0.2 g | 0.0 g |
| Sugars | 82.1 g | 17.2 g |
| Protein | 0.3 g | 0.1 g |
| Fat | 0 g | 0.0 g |
Source: USDA FoodData Central (generic food item, per 100 g edible portion). Values may differ from brand-specific products.
Glycemic Index
Published GI: 61 (typical value).
Reported range: 55-64.
Evidence level: Moderate.
Note: GI varies with floral source; a common value is around 61.
Sources: International Tables of Glycemic Index and Glycemic Load Values (2008/2021); University of Sydney GI Database (glycemicindex.com). GI values are reported relative to a glucose reference.
Learn more: What is GI? · What is GL? · GI vs GL
Estimated Glycemic Load
GL ≈ 10.5 per 1 tablespoon (21 g).
Calculation: GI (61) × available carbohydrate per serving (17.3 g = 82.4 g − 0.2 g fiber) ÷ 100. Calculated by DMSafeHaven; formula per standard published GL methodology.
- Amount
- Floral source
- Where it is added (tea, yogurt, baking)
GI values can vary with variety, ripeness, preparation and testing conditions. The value above is a typical published figure, not a universal prediction for every individual or every serving.