According to GB 28050-20 1 1 National Food Safety Standard General Rules for Nutrition Labeling in prepackaged foods, "sugar-free or sugar-free" means that the sugar content of solid or liquid food is not higher than 0.5g per 100g or 100ml.
Sugar-free food generally refers to sweet food without sucrose (sucrose, beet sugar), glucose, maltose and fructose, but sugar-free food should contain sugar alcohol (including xylitol, sorbitol, maltitol and mannitol) and other substitutes.
Extended data:
balanced diet
1, coarse grains/whole grains. There are many kinds of coarse grains, such as millet, corn, sorghum, black rice, buckwheat and oats, whole wheat flour and brown rice, and miscellaneous beans such as mung beans, red beans, kidney beans, Mi Dou and lentils. Sometimes, potatoes can be used as coarse grains.
The nutritional value of coarse grains is higher than that of flour and rice, which plays an important role in preventing obesity, stabilizing blood sugar, regulating blood lipid and promoting defecation. The intake of coarse grains/whole grains should account for more than 1/3 of the staple food.
2. Dark vegetables. Dark vegetables such as dark green, red, yellow and purple have higher nutritional value and more health benefits, accounting for 50% of all vegetables.
Green leafy vegetables such as rape, spinach, Chinese cabbage, Chinese cabbage, amaranth, oily wheat, lettuce, leek and chrysanthemum, dark green vegetables such as broccoli, garlic sprouts, green peppers and bitter gourd, red and yellow vegetables such as tomatoes, carrots, colored peppers and pumpkins, and purple vegetables such as purple cabbage should be the protagonists of table vegetables.
3. Fresh fruit. Dietary guidelines recommend that ordinary adults eat an average of 200 ~ 350 grams of fruit every day. Generally, darker colors have higher nutritional value, such as mango, citrus, kiwi, strawberry, cherry and blueberry. But in general, the nutritional value of various fruits is not much different, so they can be enjoyed according to local conditions.
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