[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-ping-guo-pu":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},0.8,0.2,84.1,2.3,"苹果加糖糖渍脱水制成，热量约为鲜苹果的6.5倍。",[10,13],{"title":11,"content":12},"糖渍加工大幅推高热量","苹果脯每100克热量336千卡，是鲜苹果（52千卡）的6.5倍左右，这一差距不仅来自脱水浓缩，更来自糖渍过程中额外添加的大量白砂糖。市售苹果脯的含糖量通常可达70%以上，几片苹果脯的热量就相当于一个完整的鲜苹果，但饱腹感和膳食纤维却远不如鲜果。",{"title":14,"content":15},"果脯类零食的共同特点","苹果脯、杏脯、桃脯等一类的糖渍果脯在加工过程中经历煮糖、浸糖和烘干三道核心工序，糖渗透入果肉取代了原有水分，赋予了果脯半透明的晶莹质地和极甜的口感。建议将果脯作为偶尔为之的甜味零食，每次10-20克即可，而非每日水果摄入的替代来源。"]