[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-ping-guo-guan-tou":3},{"protein":4,"fat":4,"carbs":5,"fiber":6,"summary":7,"efficacy":8},0.1,9.6,0.3,"苹果加糖水罐装，口感软烂与鲜苹果脆爽不同",[9],{"title":10,"content":11},"苹果罐头vs鲜苹果","苹果罐头每100克39千卡，与鲜苹果（52千卡）相比热量更低，因为苹果果肉在罐装糖水中吸收水分后膨胀稀释了热量密度。但代价是膳食纤维大量流失（从2.4克降至0.3克）和维生素C几乎完全损失，而且苹果原有的脆爽口感变成了软烂质地。鲜苹果的营养价值和口感体验远胜于罐头。"]