Almost, not more than 5 grams. 73 g glucose/100 g, 70 g glucose/100 g and 75 g glucose/100 g are all suitable for diabetic patients, but the methods of making food are different, and the blood sugar increased after eating is also very different. In fact, even if you eat the same amount of the same food (such as buckwheat flour100g for porridge, your blood sugar will be high, and your blood sugar will be lower after making dry cakes; ) blood sugar will also be very different, so there is the concept of food glycemic index. So it is enough to eat according to the patient's habitual diet, that is, his favorite factor spectrum, but learn to make foods with low glycemic index (that is, eat foods that will not greatly increase blood sugar)