Compare carbohydrates for a diabetic person?

This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.

The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.

Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.

Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.

http://www.mendosa.com/gilists.htm

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Many diabetics I know swear by Calorie King. Calorie King does make an app.

And I hope you don't mind my saying so, but I think one major problem you're going to have regardless of what app(s) you use is that you're still eating cereal. Cereal is almost pure carbohydrate and the carbohydrates in cereal - largely corn and grains - affect blood sugar more than the carbohydrates in vegetables or nuts, for example. If that weren't bad enough, you're then adding milk. Milk is almost completely sugar. As a Type 2, I have never found a cereal that's blood sugar friendly. I miss cereal, I really do, but being a diabetic means coming to terms with the fact that certain foods are just off limits. Moderation is all well and good, but I highly doubt you'll ever find cereal to be compatible with your blood sugar goals.

You could make your own cereal out of nuts and flax meal and then pour unsweetened almond milk over it, but that's quite a bit of work just for cereal.

Each person is different in size, height, in the work that he/she does. So, with regard to Carbo, the amount of it you consume should be within the range of a Diabetic. So long as your Blood sugar level is within the normal range throughout the day, it is great. In general, you should eat more vegetables and fibers, moderate amount of meat, and less Carbo. and sugar.