[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-tao-wu-yue-xian":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},0.9,0.1,10.1,1.8,"常见夏季水果，适合日常查热量。",[10,13,16],{"title":11,"content":12},"夏季代表性时令水果","桃子是中国传统的夏季水果代表，从五月到九月不同品种陆续上市：水蜜桃、黄桃、久保桃、蟠桃等各具风味。当季鲜桃果肉软硬适中、汁液丰盈，但桃子成熟期极短，采摘后室温放置2-3天即过熟变软，建议购买后及时食用。",{"title":14,"content":15},"低热量多汁，含果胶和山梨糖醇","桃子每100克约41千卡，蛋白质0.9克、纤维1.8克，属于低热量多汁鲜果。桃子中含有天然果胶和山梨糖醇成分，口感清甜不腻。桃子果皮覆有绒毛，食用前可用流水搓洗去除绒毛后连皮食用，也可以削皮食用依个人喜好而定。",{"title":17,"content":18},"鲜食与加工——注意热量差异","鲜桃热量约41千卡\u002F100g，但加工后热量大幅变化：黄桃罐头糖水浸泡后升至约58千卡\u002F100g，桃脯和桃酱加糖脱水后升至300千卡以上。日常食用建议以鲜桃为主，加工品每次20-30克适量控制。"]