Is the higher the sugar content of the fruit, the sweeter it is? Not necessarily!

strawberries taste sweeter than pineapples, but they contain far less sugar than pineapples;
"sweet" and "sugar" seem to be born a couple. In daily life, many people think that the sweeter the fruit sugar content, the sweeter the fruit sugar content is certainly less. But in fact, the fruit that doesn't taste sweet may not contain less sugar. What's going on here?" sweetness is a taste, fruit sugar content alone by sweetness is not sweet to judge is not reliable. Because sweetness is determined not only by the sugar content of the fruit, but also by the type of sugar and acid content. Yan Jiyun, a professor at qingdao Agricultural University's School of Horticulture and a member of the Agricultural Quality and Safety Expert Group of the Ministry of Agriculture and Rural Affairs, told Science and Technology Daily.
is the most important taste of fruit, produced by sugar and organic acids, wrote Yan Jiyun in fruit green production and nutritional health. But the sweet and sour flavor of fruit is not a simple overlay of sweetness and sour taste, but a combination of sugar and acid. "Among them, sugar refers to soluble sugars, such as glucose, fructose, sucrose, etc.; acid refers to organic acids, such as cideric acid, citric acid, citric acid, etc." Zhai Jiyun explains.
the sweetness of the fruit depends on both the level of sugar and acid and the type and proportion of sugar and acid.
from a sugar point of view, the contribution of different sugars to sweetness was different, with fructose, sucrose and glucose contributing 1.75, 1 and 0.75, respectively. "The total content of soluble sugar does not reflect the overall sweetness of fruit due to the different proportions of sugar content. The effect of sugar content on fruit sweetness is also related to its taste threshold, and only when the ratio of content to taste threshold is greater than 1 can the sugar group affect the sweetness of fruit. Zhai Jiyun said.
's research on apples shows that the flavor of high-quality apples is mainly sweet and sour, with a moderate acid content and a sugar-acid ratio of about 20-60;
said that the sugar content of fruit is small, the content of acid is larger, therefore, the acid content is the main factor determining the size of glycoic acid ratio.
" in fruit cultivation, the sweetness of fruit will also be affected by many other factors, such as varieties, climatic conditions, cultivation techniques. For example, planting in suitable areas, increasing the application of organic and potash fertilizer, and controlling yield are all conducive to improving the quality and sugar content of fruits." sweetness is a taste feeling, the same fruit, some people may feel sweet to eat, others may not feel this way. Yan Jiyun told reporters that the popular sweetness meter on the market measures the soluble solids of fruit (soluble sugar, acid, vitamins, phosphorus, minerals, etc.), for ordinary people to determine the sweetness of fruit has a certain reference value.
real life, many people worry that eating fruits with high sugar content will lead to obesity. For those who want to lose weight, try to avoid "high-sugar" fruits such as grapes, bananas, cherries, dates, etc.
some diabetics also expressed concern: fruit sugar content is high, can you eat it?
experts said that diabetics can eat fruit properly, provided that blood sugar is relatively stable, but also follow the dietary principles of diabetics, do not eat too much.
fact, diabetics can choose fruit not only about how much sugar they have, but also about the fruit's ability to raise blood sugar, which is GI (glycemic index). Apples, pears, grapes, peaches, plums and other common fruits and products have a glycemic index of less than 55, which is a low GI food, while mangoes, orange juice, canned peaches, raisins, canned apricots, pineapples, watermelons and other foods have a glycemic index of between 55 and 75, which is a medium GI food.
sugar in fruits, in addition to glucose, fructose, sucrose and other soluble sugars, there is a considerable part of the sugar in the form of polysaccharides, such as glue, dietary fiber. The body absorbs gel and dietary fiber slowly or not even. Therefore, eat some fruits containing adhesive and rich dietary fiber, such as mulberry, hawthorn, pomegranate, figs, etc., will not lead to large fluctuations in blood sugar.
Many fruits are rich in vitamin C (such as strawberries, lychee, dragon's eye, kiwi, hawthorn, persimmon, etc.), fresh vitamin C is particularly high, up to 200mg/100g), vitamin C can prevent arteriosclerosis, delay aging.
according to the Chinese Nutrition Society's recommended Balanced Dietary Pagoda (2016), adults should consume 200-350 grams of fruit per day, equivalent to 1-2 ordinary-sized apples or pears. On the whole, the consumption of fruit by chinese residents is obviously lower than this standard and needs to be improved urgently. It should be noted that fruit is best eaten between meals, from a nutritional point of view, can not eat fruit alone to make a meal.