Unverified68% confidenceDecision RuleTime unknown
番茄辣（如番茄配辣椒）属酸辣复合味型，含糖量通常偏高（每100g约8-12g糖），控糖需求者优先选纯辣/椒盐口味
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68%
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Long-term
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Unverified看配料表：原味坚果配料应只有坚果本身，若出现植物油、食用盐、白砂糖、香精则为调味款；焦糖/蜂蜜/炭烧口味钠和糖含量显著高于原味，每100g钠>500mg即偏高75% similarUnverified看配料表中葡甘露聚糖含量：优质魔芋制品葡甘露聚糖占魔芋粉的比例应≥70%，占比越高凝胶弹性越强、饱腹感越好，低于50%多为淀粉勾兑72% similarUnverified配料表只有『番茄』或『番茄、盐』的为纯番茄制品；出现『高果糖玉米糖浆』『白砂糖』排在前三位的番茄沙司(ketchup类)含糖量常达20-25g/100g，不适合当烹饪番茄酱使用71% similarUnverified配料表出现麸质/小麦面筋是必然的，但需警惕含焦糖色、谷氨酸钠、酵母抽提物的调味型速食烤麸，钠含量常超800mg/100g，凉拌自烹应选原味无调味款71% similarUnverified枸杞原浆看多糖浓度：优质枸杞原浆多糖含量应≥1000mg/100g，且鲜果压榨比（鲜果:成品）越高越浓。低价原浆常用干果复水勾兑，营养密度大幅下降70% similar
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