昨天到朋友家吃饭,在他家的厨房看到做菜放的不是蔗糖,而是果糖。我问朋友,怎么不用蔗糖,而用上果糖了?朋友说现在流行吃果糖,“厨房换了糖,身体更健康”。那么,生活中到底要不要换糖,果糖与蔗糖相比到底好在哪儿?让我们了解一下果糖。首先,果糖比蔗糖甜度高。在目前已知天然碳水化合物中,果糖的甜度最高,做菜调味要达到同样 Yesterday to a friend’s house to eat, in his kitchen to see the cooking is not put sugar, but fructose. I asked my friend how to use fructose instead of sucrose. My friend said that it is popular to eat fructose now. “The kitchen has changed the sugar and the body is healthier.” So, in the end whether to change sugar, fructose and sucrose in the end is better than that? Let us know about fructose. First, fructose has a higher sweetness than sucrose. In the present known natural carbohydrates, the highest sweetness of fructose, cooking seasoning to achieve the same