Careful selection: Fruits with sugar content of 1 1-20g per 100g of fruits, including bananas, pomegranates, melons, oranges, apples, pears, lychees and mangoes. This fruit can provide 50-90 kilocalories per100g.
Not suitable for selection: fruits with sugar content higher than 20g per 100g of fruits, including red dates and red fruits, especially dried dates, candied dates, dried persimmons, raisins, dried apricots, longan and candied fruits, should be forbidden to eat. Fresh fruits with a particularly high sugar content, such as red Fuji apples, persimmons, Laiyang pears, Feicheng peaches, cantaloupes, rose grapes, winter dates, yellow peaches, etc., are also not edible. This fruit provides more than 100 kcal per 100 g.
Question 2: What are the fruits and vegetables with low sugar content? The choice of fruit is mainly based on the sugar and starch content in the fruit.
Recommended choices: cucumber, watermelon, orange, grapefruit, lemon, peach, plum, apricot, loquat, pineapple, strawberry, cherry, etc. The sugar content of this fruit is less than100g, and it can provide 20-40 kilocalories per100g.
Sugar-free vegetables: bean sprouts, onions, spinach. Mushrooms ... and a pepper.
The sugar content of low-sugar melons and fruits is 2% in cucumber, pumpkin and tomato, 4%-5% in watermelon and cantaloupe, and 12% in grape, cherry, pear, lemon, orange, peach, plum, pomegranate, orange, loquat, grapefruit, bayberry, apple and pineapple.
Question 3: What are the fruits with low sugar content ① The fruits and vegetables with sugar content of about 2% are cucumber1.5%, pomegranate 1.68%, tomato 2. 1% and so on. ② The fruits with sugar content of 4%-8% are: watermelon 4.2%, strawberry 5.9%, melon 6.2%, cherry 7.9%, etc. ③ The fruits with sugar content of 8%- 13% are: lemon 8.5%, fresh grape 8.2%, plum 8.8%, pear 9.0%, pineapple 9.3%, peach 10.7%, fresh persimmon 10.8% and Xinger/kloc. ④ The fruits with sugar content of about 20% are: banana 19.5%, fresh hawthorn 22. 1%, begonia 22.4%, fresh jujube 23.2%, etc. Kiwi is the best, with the most folic acid and low sugar content. And papaya, because the sugar content is not high. Too much sugar absorption can cause diabetes. Small apples eat 1 every meal, and big apples eat half a meal. Bananas 1 at most every day. You can't eat fruit with high sugar content anyway. Under what circumstances can diabetics eat fruit? Experts say that patients whose fasting blood sugar is below 7.8 mmol/L, blood sugar is below 10 mmol/L two hours after meals, and glycosylated hemoglobin is below 7.5% are in stable condition. Patients who do not often have hyperglycemia or hypoglycemia can choose fruits with low sugar content, sweet and sour taste under the guidance of nutritionists. Patients with high blood sugar and unstable condition can only choose vegetables and fruits with sugar content below 5%, such as strawberries, tomatoes and cucumbers. In addition, the sugar content of watermelon, orange, grapefruit, lemon, apple, peach, apricot, loquat, pineapple, cherry and other fruits is also low, and the sugar content per100g is less than100g, which can be appropriately selected. Experts remind that in order to avoid the increase of blood sugar caused by excessive carbohydrate intake at one time, diabetic patients are not encouraged to eat fruit immediately before or after meals, and it is best to eat fruit between meals, when hungry or after physical activity. Foods with sugar content below 10g include: dark plum, watermelon, melon, orange, lemon, grape, peach, plum, apricot, loquat, pineapple, strawberry, sugarcane, coconut, cherry, olive and so on. , available for diabetics to choose from. Many vegetables can be eaten as fruits, such as tomatoes, cucumbers and melons. Vegetable pumpkin is very suitable for diabetics. Carambola is nutritious and sugar-free. Pitaya is also easy to avoid: white sugar, red pond, glucose and sugary sweets, such as sugar, cake, jam, honey, preserves and ice cream. Eat less: potatoes, yam, taro, lotus root, onion, carrot, lard, sheep oil, cream, butter, peanuts, walnuts, sunflower seeds, egg yolk, liver and kidney, brain. Edible: coarse grains such as buckwheat, oatmeal, corn flour, soybeans, bean products, vegetables, etc. A scientific and reasonable diabetes diet is the basis of controlling diabetes, but many diabetic patients have the following misunderstandings about diet therapy: in the early stage of treating diabetes, blood sugar and urine sugar temporarily decreased due to the decrease of calorie intake, but later, due to insufficient nutrient intake, the energy of human activities can only be supplied by the decomposition of body fat, and the products are ketone bodies, which will cause ketoacidosis and be life-threatening in severe cases. This method is not advisable. It is not appropriate for some patients to limit drinking water because of symptoms of excessive drinking and polyuria in the early stage of onset. Oral administration is because glucose takes away a lot of water when it is excreted from urine, and it is unnecessary to limit it when you are thirsty. Otherwise it will cause dehydration or high viscosity. Patients who are full eat more nuts, peanuts and melon seeds, thinking that this can alleviate hunger. As everyone knows, these nut foods are rich in protein and also contain oil. A large number of peanuts, melon seeds and almonds eat people, which not only greatly increases calories, but also increases blood lipids. Part of blood lipids can be transformed into glucose through heterotrophy, which is not conducive to disease control. Therefore, to eat peanut seeds, we should calculate the amount and reduce the intake of oil. Eat less food and more fish. Dietotherapy for diabetes advocates balancing protein, eating more dietary fiber, and being low in sugar, fat and salt. Eating too much meat will increase the total calories. In addition, excessive intake of protein will increase the glomerular filtration rate, increase the burden on the kidneys, and cause hyperuricemia. If you have diabetes and dare not eat any more fruits, you should have a reasonable and balanced diet. Fruit contains many trace elements, such as chromium and manganese, which is very helpful to improve insulin activity in the body. When blood sugar is controlled, eating all kinds of fruits properly is very beneficial to human body. Diabetes patients are prone to hypoxemia during treatment. ....................................................................................................................................................................... & gt
Question 4: Which fruits contain less sugar? The fruits and vegetables with sugar content of about 2% are cucumber 1.5%, pomegranate 1.68% and tomato 2. 1%.
2. Fruits with sugar content of about 4%-8% are: watermelon 4.2%, strawberry 5.9%, melon 6.2%, cherry 7.9%, etc.
3. The fruits with sugar content of 4%-8% are: lemon 8.5%, fresh grape 8.2%, plum 8.8%, pear 9.0%, pineapple 9.3%, peach 10.7%, fresh persimmon/kloc-0.8% and apricot10.
4. The fruits with sugar content of 4%-8% are: banana 19.5%, fresh hawthorn 22. 1%, begonia 22.4%, fresh jujube 23.2%, etc.
Eat fruit selectively.
1. Choose fruits with low sugar content but rich in dietary fiber, such as strawberries, cherries and watermelons.
2. Choose fruits rich in pectin, such as pineapple, bayberry and cherry.
3, try to eat less or not to eat fruits with high sugar content, so as not to cause blood sugar to rise and increase the burden on islet B cells.
4. Choose to eat fresh fruit instead of canned fruit with high sugar content.
5, try to drink less or not to drink juice, because there is less dietary fiber in juice.
Question 5: Which fruits have high sugar content and which fruits have low sugar content? The nutritional composition and value of fruit are similar to those of vegetables, and it is one of the important sources of vitamins and inorganic salts. All kinds of fruits generally contain more sugars and vitamins, and also contain a variety of special substances with biological activity, so they have high nutritional value and health care function. Their main components are: a sugar: fruits generally contain glucose, sucrose and fructose, such as apples and pears. Citrus, peach, plum and apricot contain more sucrose; Grapes contain more glucose. The sugar content of all kinds of fruits is between 10%-20%, and the sugar content of fresh fruits such as jujube, coconut, banana and hawthorn is over 20%. There are strawberries, lemons, bayberries and peaches, with low sugar content. B vitamins: the content of vitamins in fruits is about 0.5% ~ 2%. If it is too much, the meat is rough, the skin is thick and ribbed, and the edible quality is low. C pigment: the color of fruit changes with the growth conditions or maturity. Generally speaking, dark yellow fruits contain more carotene. The fragrance of fruit can stimulate appetite and help people absorb other foods. Aromatic oil also has the function of sterilization. D Inorganic salts: fruits are rich in inorganic salts, olives, hawthorn and citrus contain more calcium, grapes, apricots and strawberries contain more iron, and bananas contain more phosphorus. Although eating fruit is good for health, it must be eaten scientifically, and improper eating will also affect human health. For example: diabetic patients: suitable for eating pineapple, bayberry, cherry and other fruits, which can improve insulin secretion and lower blood sugar. Patients with coronary heart disease should eat more peaches, plums, apricots, strawberries and fresh dates. These fruits are rich in niacin and vitamin C, which can reduce blood fat and cholesterol. Patients with acute infarction: eat more bananas and oranges. Patients with heart failure or edema: you can't eat fruits with high water content. Fruit can provide rich nutrition for human body. Huangdi Neijing records that "five grains are for nourishment, five fruits are for help, five livestock are for benefit, and five vegetables are for supplement". So try to eat as much fruit as possible, which is good for your health. Sugar content of different fruits: fruits with sugar content of 4%-7%: watermelon, strawberry and loquat. Fruits with sugar content of 8%-9%: pears, lemons, fresh coconut meat, plums, cherries, cantaloupes, grapes, peaches and pineapples. Fruits with sugar content of 9%- 13%: fragrant fruit, apple, apricot, fig, orange, grapefruit and fresh litchi. Fruits with sugar content of 14%- 19%: persimmon, fresh longan, banana, bayberry, Amomum villosum, pomegranate and sugarcane juice. Fruits with sugar content of 20%-25%: fresh dates, red fruits and begonia.
Question 6: What fruit has the lowest sugar content? Low-sugar fruits are fruits with relatively low sugar content. Generally speaking, fruits with sugar content below100g belong to relatively low-sugar fruits, and there is no absolutely sugar-free fruit. The lowest sugar content is lemon, and the sugar content per 100 grams is 5. 1 gram.
Sugar-free fruits are mostly used for diabetics. Diabetic patients are a special group. They have strict requirements for food intake, especially for fruits with high sugar content. For pregnant women with gestational diabetes, low-sugar fruits are the best choice.
What are the low-sugar fruits
Fruits with sugar content less than 10g are lemon, cucumber, watermelon, orange, grapefruit, peach, plum, apricot, loquat, pineapple, strawberry, cherry, cucumber and tomato. This fruit can provide 20-40 kilocalories per100g.
The lowest sugar content is lemon. According to the comparison of food nutrient composition table, the sugar content of100g lemon is 5. 1 g. Lemon slices are suitable for soaking in water or salad. Followed by ebony (5.9 g), melon (6.2 g), papaya (7.0 g), strawberry (7. 1 g), grapefruit (9.0 g) and orange (9.5 g). Fruits with low sugar content are more suitable for patients with gestational diabetes.
In contrast, raisins, longan, persimmon, banana, plantain and fresh jujube are all high-sugar fruits, and the daily consumption should not exceed 100g.
Question 7: What kinds of fruits have low sugar content? Because fruit is a nutritious and healthy food, people often eat fruit in chunks, and they don't think that fruit sometimes brings health problems to human body. For example, for diabetics, it is very necessary to eat fruits with low sugar content, because these fruits can not only provide essential nutrition for diabetics, but also not significantly increase blood sugar levels, which is safer than fruits with high sugar content. So what are the fruits with low sugar content? This article will introduce them in detail!
peach
Every 100g of peach meat contains 0.9g of protein, 0. 1g of fat, 0./2.2g of carbohydrate, 0. 3g of dietary fiber/kloc-0, 3g of vitamin A3 3g, 7 mg of vitamin C and vitamin E, etc. In addition, peaches are rich in gum and can absorb a lot of water in the large intestine, so they are ideal fruits for patients with diabetic gastrointestinal diseases. However, the extract of peach has anticoagulant effect and can lower blood pressure, which has a certain auxiliary treatment effect on diabetic patients with hypertension. It is an ideal fruit for diabetics.
strawberry
Strawberry, also known as cranberry, raspberry and strawberry, is delicious, red, tender and juicy, sweet and sour, and it is a fruit with good color, fragrance and taste. Strawberry has the function of assisting in lowering blood sugar and is an ideal fruit for diabetic patients.
Every 100g strawberry contains protein 1g, carbohydrate 7. 1g, dietary fiber 1. 1g, vitamin A5 microgram, nicotinic acid 0.3mg, vitamin C 47mg and vitamin E 0.7 1mg. Eating more strawberries has the effects of promoting fluid production, quenching thirst and diuresis. Its sugar content is low, blood sugar will not rise too fast after eating, and it will not increase the burden of islet. In addition, strawberries are rich in vitamins and trace elements, which are easily absorbed by the human body and have the function of assisting in lowering blood sugar.