[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-tao-pu":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},1.8,0.1,78.5,1.5,"桃子经糖渍脱水制成，热量密度约为鲜桃的6.5倍",[10],{"title":11,"content":12},"糖渍加工使热量翻倍","桃脯每100克热量310千卡，是鲜桃（48千卡）的6.5倍。糖渍过程中桃肉的天然水分被糖浆置换，糖含量可达70%以上。一片桃脯约15-20克、热量约50-60千卡，相当于一整个鲜桃的热量。果脯不能替代鲜果提供膳食纤维和维生素C。"]