When cooking sour plum soup, the consumption of dark plum is not large. Because the taste of ebony itself is sour and bitter, eating ebony alone is not good. In order to get a better taste, a lot of sugar is usually added when making sour plum soup. A 500ml bottle of sour plum soup in the market contains about 50g of sugar.

The latest recommendation of the World Health Organization is that the daily intake of added sugar per person should not exceed 50 grams, and it is best to control it at around 25 grams. Countries are also limiting the sugar content in drinks. Eating too much sugar will increase energy intake and increase the risk of cardiovascular diseases such as obesity and hyperlipidemia.

Extended data:

Distinguish pure sour plum soup:

First, check the ingredients list. The real sour plum soup is made of good raw materials such as dark plum, sweet-scented osmanthus, hawthorn and licorice. If a variety of additives appear in the ingredient list of the product, it means that it is not pure enough.

Secondly, observe the soup color of sour plum juice. The sour plum juice boiled by real traditional technology is thick and moist in color, and may have a small amount of precipitation. The blended sour plum juice is light in color.

Again, taste the taste. After the authentic sour plum soup is sweet, sour and refreshing, there will be a smoky smell from dark plum, and all kinds of flavors are more unified and coordinated. The blended sour plum juice essence has a strong taste.

References:

People's Daily Online-Can drinking sour plum soup really reduce weight and blood fat?