Sugar-free vegetables: bamboo shoots, onions, bean sprouts, spinach, mushrooms, bean products, fungus, seaweed, peppers and other vegetables have no sugar content or low sugar content.
The low-sugar melons and fruits contain 2% sugar in cucumber, pumpkin and tomato, 4%-5% sugar in watermelon and cantaloupe, and less than 12% sugar in grape, cherry, pear, lemon, orange, peach, plum, pomegranate, orange, loquat, grapefruit, bayberry, apple and pineapple.
According to international practice, sugar-free foods cannot contain sucrose (cane sugar and beet sugar) and starch sugar (maltose, etc.), but they must contain substitutes, such as sugar alcohols (including xylitol, sorbitol, maltitol, mannitol, etc.), and cannot be produced with high-magnification sweeteners such as saccharin.
Extended data
Existence situation
First of all, sugar-free foods may contain starch hydrolysates as a source of sweetness, that is, starch syrup, fructose syrup, maltose and the like.
These syrups may not be slower than sucrose in raising blood sugar and turning it into energy. I have seen such products with glucose syrup or starch syrup, and they are also called sugar-free foods. And these ingredients may even raise blood sugar faster than sugar.
Secondly, most sugar-free products in China use high-efficiency sweeteners, especially synthetic sweeteners, such as acesulfame, sodium cyclamate, saccharin and aspartame.
However, these things are hundreds of times sweeter than sucrose. So, for example, in the original formula, 40 grams of sucrose was added to 100 grams of product, and now only a few grams of sweetener is enough. What should be used to make up the volume? Generally speaking, starch, starch hydrolysate or dextrin are mostly used for filling.
Saccharin sold in the saccharin sodium market is actually saccharin sodium, and its scientific name is o-sulfonyl benzoyl imine. It has been used for a hundred years and is the most traditional and cheap sweetener.
Saccharin sodium is 200 -700 times sweeter than sucrose, but it has poor taste and obvious bitter taste. After entering the human body, it does not decompose or absorb, and it is excreted with urine, so it has no nutritional value. Saccharin was once considered as a carcinogen and banned in many countries. Our government has also taken measures to strengthen the management of saccharin and stipulated that it is not allowed to be used in baby food.
Sodium cyclamate, whose scientific name is sodium cyclamate, is the most widely used sweetener in China's food industry at present. Sodium cyclamate is pure in sweetness, which can maintain the flavor of food and prolong the shelf life of food. At the same time, it is a low-calorie sweetener that is not absorbed by human body and will not cause heart disease, obesity and dental caries. It is especially suitable for diabetics as a sugar substitute.
In foreign countries, it has been reported that this product has carcinogenic and teratogenic effects because of 1969, and it has been banned in various countries. Since then, many countries have conducted toxicity studies on it, and no abnormalities have been found, and more than 40 countries have begun to recognize its use.
Aspartame, the scientific name of aspartame, has been approved for use in more than 100 countries, and it is the fastest growing sweetener in the world market last year. It has high safety, pure sweetness and no dental caries, and is suitable for obesity and cardiovascular patients.
Stevioside is a diacyl glycoside extracted from sweet chrysanthemum with high sweetness, good taste and stable properties. Stevioside is a natural sweetener suitable for patients with diabetes and obesity, and it also has the functions of preventing dental caries, lowering blood pressure, promoting metabolism and treating hyperacidity.
Baidu encyclopedia-sugar-free food