Unverified75% confidenceTradeoffTime unknown
口感与'真粗粮'成反比：越松软好吃通常越依赖糖浆和油脂粘合，扎实、需要咀嚼、带颗粒感的往往纤维和全谷物比例更高、加工糖更少
1
Sources
75%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified口感与营养通常对立：口感越接近糖果饼干（软糯、甜香浓）的往往添加糖和油脂越多，而高蛋白高纤维的干硬发涩，选购需在'吃得下去'和'成分干净'间取舍91% similarUnverified口感越顺滑香甜的代餐通常代糖和香精越多，真正低GI的全谷物/豆基代餐口感偏粗糙寡淡，追求奶昔般口感可能牺牲配方纯净度91% similarUnverified纤维含量越高、糖分越低，口感通常越干硬粗糙、越难吃；追求好口味的往往靠涂层和糖分弥补。控糖党需接受口感妥协，别指望又健康又像糖果90% similarUnverified口感与营养的权衡：软糯型（棉花糖/糖浆黏合）口感好但含糖高，松脆型（膨化压缩）更干爽但饱腹感弱、易掉渣不适合行进中吃90% similarUnverified口感与营养存在权衡：软糯口感通常依赖更多糖浆和油脂粘合，热量和GI偏高；酥脆膨化型饱腹感弱但更低脂，追求控糖优先选燕麦压实型89% similar
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