[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-tao-guan-tou":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},0.4,0.1,14.3,0.8,"黄桃加糖水罐装，糖水增加热量",[10,13],{"title":11,"content":12},"糖水罐头增加了多少热量","桃罐头每100克58千卡，比鲜桃（48千卡）多约10千卡，增量的来源几乎全是罐装糖水中的添加糖。黄桃本身营养与白桃无实质差异，但罐头中的糖水是额外热量来源。建议食用桃罐头时沥去糖水或用清水冲洗桃肉，可减少约20-30%额外热量。",{"title":14,"content":15},"鲜桃永远优于罐头桃","鲜桃热量低、维生素C含量高（罐头高温杀菌会破坏大部分热敏性维生素），且不含添加糖。桃罐头的主要优势在于保质期长和不分季节供应。如果条件允许，当季鲜桃永远是更优的选择。"]