Sugar in fruits mainly includes sucrose, glucose and fructose. Under the same sugar content, their sweetness varies greatly. Fructose has the highest sweetness, which is about 1.8 times of sucrose, followed by sucrose, and glucose has the lowest sweetness, which is equivalent to 70% of sucrose. Watermelon, litchi and longan have high GI values, while oranges, apples, kiwis, Sydney and raisins have much lower GI values. Watermelon, cucumber (which can be considered as concentrated version for the time being), grapefruit, peach, plum, loquat, strawberry and cherry are also low in sugar content and can be eaten properly.

In addition, diabetics can also refer to the sugar content of fruit when choosing fruit. The general suggestion is that the amount of fruit eaten by diabetics should be controlled at around 150g per day. The time to eat fruit is between meals. Papaya: The official Chinese name is Papaya, and the scientific name is Carica papaya? L. Joe of the evergreen cactus family is rich in vitamin C. Lemon and lime are quite sour fruits. They don't contain a lot of sugar (only one or two grams of sugar per serving of lemon or lime), which is a perfect supplement to a glass of water and helps to suppress appetite.

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 plum (5.9 g), melon (6.2 g), papaya (7.0 g), strawberry (7. 1 g) and grapefruit (9.0 g). The sugar content of sour hawthorn is as high as 22%, sweet and sour cherry is 12%, and the sugar content of lime can reach 60%.

Fruits with sugar content of 4%-7% include watermelon, melon, strawberry, pipa, etc., and the sugar content is low. For example, yacon, cherry, kiwi, strawberry, grapefruit and so on! They are all fruits with less sugar content!