红薯那么甜 怎么吃升糖慢

Core Viewpoint - Recent studies indicate that the sweetness of sweet potatoes has increased, with soluble sugar content reaching up to 6% to 10% after baking, which affects blood sugar levels [1] Group 1: Sugar Content and Cooking Methods - Popular sweet potato varieties contain approximately 16% starch and 6% to 10% soluble sugars, including sucrose, glucose, and fructose [1] - Baking sweet potatoes increases sugar content due to the enzymatic hydrolysis of starch into maltose during the slow heating process, leading to faster digestion and absorption of sugars [1] - Compared to steamed sweet potatoes, baked sweet potatoes have a higher content of rapidly digestible starch, which correlates with a quicker rise in blood sugar levels [1] Group 2: Texture and Blood Sugar Response - The blood sugar response of sweet potatoes is significantly influenced by their texture; denser and chewier varieties release sugars more slowly, while soft and syrupy textures lead to quicker absorption and higher blood sugar spikes [1] - Purple sweet potatoes exhibit a lower blood sugar response compared to regular sweet potatoes, largely due to their high anthocyanin and polyphenol content, which inhibit starch digestion and slow down blood sugar increases [1]