Unverified85% confidenceDecision RuleTime unknown
无麸质饼干若以米粉、木薯淀粉为主要原料，其升糖指数（GI）往往高于普通小麦饼干，糖尿病或控糖人群应优先选择以杏仁粉、椰子粉或鹰嘴豆粉为基底、每份碳水≤10g且含膳食纤维≥3g的产品
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Related Claims
Unverified无麸质烘焙品多用米粉、木薯粉、玉米淀粉替代，升糖指数（GI）普遍高于全麦制品，糖尿病或需控糖人群应优先选含鹰嘴豆粉、杏仁粉、藜麦粉的产品90% similarUnverified全麦饼干的血糖生成指数（GI）约45-55属中低GI，而普通苏打饼干GI高达70以上，控糖人群应选明确标注全麦或粗粮的产品84% similarUnverified低GI饼干GI值应<55，全麦、燕麦、荞麦基底GI较低；含糖精制小麦粉饼干GI可达70+，血糖波动大83% similarUnverified无麸质面包/面点常靠增加糖分、脂肪和淀粉（木薯粉、玉米淀粉）来弥补口感，选购时看配料表前三位若均为精制淀粉则升糖指数高、营养密度低，优先选含全谷物（糙米、藜麦、荞麦、鹰嘴豆粉）的产品83% similarUnverified糙米饼因保留麸皮和胚芽升糖指数低于精米饼，但若配料添加糖浆/白砂糖/麦芽糖则升糖优势被抵消，糖尿病人群需看配料表是否含添加糖83% similar
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