Common monosaccharides such as glucose, fructose, disaccharides such as sucrose, lactose is sweet, and polysaccharides in the starch is not sweet, so food containing starch, although the taste is not sweet, but the sugar content is relatively high. Many seasonings are compound seasonings, some soy sauce, sauces, eat the taste is very fresh, which is rich in a lot of seasonings, including sugar, so when you buy, we should pay attention to look at the back of the seasoning.

Sweetness and sugar content is not proportional. Watermelon is only about 5% sugar, but it is fructose-based, which makes it sweet. White dragon fruit has a total sugar content of nearly 20%, but less fructose, rather less sweet. Rice contains up to 25% sugar, almost all starch, potatoes, sweet potatoes, corn, pumpkin, taro, etc., these foods are not very sweet to eat, may be able to eat some sweetness, but their sugar content is actually not low, because they are rich in starch, starch is ultimately broken down is glucose

fructose, is the sweetest of all sugars

fructose, is all sugar sweetest

fructose, is all sugar sweetest sugar, sweetness is about 2 times the glucose, sucrose sweetness of 1.5 times, therefore, fructose content is high, then the food will become sweet, for example, honey contains a lot of fructose, so the taste of sweet. Dragon fruit, sweet taste is not high, but the glucose content is very high, per kilogram of dragon fruit flesh containing glucose 100g, fructose 50g. so eat fruit to be cautious.

Often see the pastry stalls on the eye-catching place written "sugar-free food" or "diabetic food", even if there is no added sugar, the same is a diabetic need to pay attention to, can not be eaten more than not eat up the sweet food must be high in sugar. The same is true for diabetics, who need to be careful not to eat too much. A lot of sweet food, in fact, the sugar content is not high, such as sweet fruit, apples, peaches, pears, etc. The sugar content is about 12%, and the glycemic index is not high, are below 40

Rice flour, although they are not sweet, but in the digestive tract of the digestive enzymes in the small intestine with the help of the rapid hydrolysis of glucose, rapid rise in your blood glucose, is definitely a major contributor to the rise in blood glucose.