By chemical composition, grapes are characterized by a variety and complexity. High (compared to other substances) The sugar content in the berries is typically for this plant. The level of this substance differs depending on the variety and effects of the medium. Know what is the sugartyness of grapes and how it changes, it is important for obtaining information about the quality of the harvest in the regions with the prevailing certain wine culture.

Sugar level differs depending on grape varieties

Chemical characteristic

Among the substances from which it develops chemical composition Grapes are listed:

• water: Contents in juice - 55-97 percent;
• sugar (fructose, glucose, sucrose);
• polyomies (starch, cellulose);
• pectin substances;
• organic acids, salts;
• minerals;
• compounds without nitrogen content (tanning, coloring, aromatic, fats and wax);
• compounds containing nitrogen (proteins, amino acids, ammonium salts, enzymes);
• vitamin and radioactive substances.

The composition of grapes, from a chemical point of view, is determined by the variety and external conditions (weather, care, presence or absence of diseases).

Views

In grape berries, there are three main types of sugar substances:

• glucose (the lowest sweetness);
• fructose (sweetness is 2.2 times higher than that of glucose);
• suaches (sweetness 1.45 times higher than that of glucose).

Fully ripe grapes contain the same amount of fructose and glucose (the ratio tends to one from most varieties). A kilogram of grape clodes is characterized by 300 grams of glucose. In unworthy fruits in juice, glucose dominates, and the fructose perched.

Fructose dominates fruit in juice

These types of sugars are formed during photosynthesis, which happens in green foliage, and from there are transferred to borders and fruits. A sugar is formed in the grape at that stage, while it is the size of the pea, and its skin contains chlorophyll. Glucose at the beginning of the ripening period (August) reaches 80 percent of the amount of sugar substances in the juice. As sugar accumulation grows fructose levels.

The sucrose is in the green organs of the plant and enters the grapes. Her level depends on the amount of heat and sunlightobtained by foliage. It is also present in grapes of varieties from America. Sumlo some varieties contains from 0.04 to 0.4 percent of sucrose, and others - from 1.23 to 10.7 percent. Sugarozes in grape fruits are a bit, compared with the amount of glucose.

Sugaroscopy in grape fruits begins during the ripening period, that is, from the period of dyeing fruits in August and to the harvest phase. Growth intensity affects breathing berries. Stormy development occurs at the initial stage. When growth stops and breathing weakens, sugar accumulates.

In the decay of sugar substances in grapes, intermediate substances arise - organic acids. In ripe berries, the content of sugars and organic acids is balanced, physiological maturity occurs. Piece of sugars is used to synthesize substances in cell matter or fats and proteins.

Sugaroscoping in grape fruits begins in the period of fruit coloring

Grape maturity and wine products

How many sweets will raise berries, depends on the genotypic characteristics of the variety. Depending on this factor, the content of this substance is (in grams for cubic centimeters):

• very high - more than 23 per 100;
• high - from 20 to 23 per 100;
• average - from 17 to 20 per 100;
• low - from 14 to 17 per 100;
• very low - less than 14 per 100.

Sugaroscoping grapes belong to one of the sweetest fruits. The way how much contains sugar substances in the fruits is called the wort density. The sugar level is allowed to 30%. When the fruits ride, then the sugar substances are concentrated to 50% due to water care (kishmis). Table green (white) grapes in which there are no phytonutrients are lacking for varieties with the highest substance. Technical white varieties, from which wine makes less sweet.

In order to recycle a harvest, it is collected at the stage of industrial (technical) maturity. Then berries are suitable for the production of a particular product:

• cutting Wine varieties - with complete maturity (Sugarity 16-18, acidity - 7-9% for white wines, respectively, 17-19 and 7-8% - for red);
• champagne - a little earlier ripening;
• dessert Wine varieties - during a marvelous state (21-22 percent of sugarness and 6-7 percent of acidity), it turns out a pleasant raisin flavor.

In the northern regions, the harvest is characterized by lower sugar levels, and the fortress of wine requires to wait for ultimate maturity. In the southern areas with a warm climate, the harvest is harvested slightly, so that the wine does not work out too strong due to intense sugar accumulation. However, the crop must be quite mature, because from immature berries wine it turns out with a herbaceous flavor.

Sometimes harvest is harvested unfortunately so that the wine does not work too strong

Acidity and sugarity

In addition to sugar substances, grapes contain acids:

• wine;
• glucon;
• apple;
• lemon;
• amber.

Sugar compounds consist in melt grapes, and acidic - in the heart: a variety of "PH" is characterized by the saccharity of the pulp of 22.4 percent, and the heart is 20.8. At the same time, the acidity of the pulp was 3.9 percent, and the heart is 10.

Acidity and Sugarity are two glucoccidimetric indicators, with which the harvest time is determined and the target variety. These are not constant values, they change depending on external conditions.

At the same variety, this index is different over the years. Depending on this year, winemakers are defined as good and bad. At the variety of "Zolikauri", the average rate of 2.10 varied from 1.67 to 2.82. At the Rkaziteli variety with an average index of 2.18 oscillations were from 1.10 to 3.28.

Sugar content is measured by weight of the wort when using a refractometer (hydrometer). The devices detect the difference in weight (density) of the wort unit and the water unit. A small amount of wort is placed on the prism of the refractometer and are considered in the light. With more sugar, the refraction of light is more intense. When using a carometer, the concentration of wort depends on the dive depth of the tube.

From determining how much sugar in a crop depends on its further use in wine purposes or for direct use. The results will help determine the purpose of berries and assign a collection date.

An integral part of rational nutrition is vegetable food. Regularly specialists based on vegetables, fruits are developed by therapeutic or dietary nutrition techniques, helping people solve health problems, overweight or just lead healthy image Life. More preference is given to vegetables, as they, in addition to the content of many vitamins and microelements, are rich in fiber and for the most part it does not contain too many sugars.

What you need to know about Sahara: benefit and harm

Why do the organism need sugar? This fuel organism is a source of energy for the full work of the brain and muscles. It is impossible to completely replace it. In addition, sugar is the safest and accessible antidepressant today. And it is also noticed that lovers of sweet less often suffer from arthritis. Sugar is able to establish the work of the spleen and the liver, prevents thrombosis, because thanks to him blood vessels Less often amazed by plaques.

Use of benefit, but the measure you need to know in everything. WHO recommends consuming no more than 50 g of sugar or 12.5 teaspoons. This rate includes not only that sugar, which is all used to adding to tea or coffee, but also the one that enters the body with various food products: vegetables, fruits, drinks, salads, baking, canned food ... Sugar is everywhere, even in " Salad "products. Therefore, it is difficult to keep under control of its number.

With an excess of sugar consumption, Caries is not the most terrible consequence. Hypertension, diabetes, sclerosis, cancer can also be provoked too sweet life. Suffering the immune system, obesity appears, the aging of the skin is accelerated (collagen destroys) and internal organs, the assimilation of such valuable substances and vitamins is disturbed as A, C, B12, calcium, folic acid, phosphorus, iron, chrome.

Sugar in vegetables

Is there or not? On the one hand, sugar can bring so much harm, but on the other - the body it is vital for the balanced development and functioning of the body. In vain delighted his benefits of sweet tooth, because it is a greater degree about natural sugar, and not contained in sugar bowls and sweets. Once it is so important, it means that nature itself was supposed to take care of human security with an energy source. Natural sugar in various numbers is present in all vegetables.

How digested sugar in raw vegetables

The nutritionists of the whole world say: "Eat more vegetables." Vegetables generally store various useful substances. The organic natural sugar contained in vegetables is converted in the process of metabolism in glucose, which is absorbed into the blood, and then comes to the tissues of the body. With an excess of glucose in the blood, the pancreas is produced by insulin to reduce its concentration. The regular and abundant presence of glucose makes the body unresponsive to insulin, which is unsafe for the body. Sugar in vegetables are usually contained in small and medium amounts and are absorbed slowly due to the tissue. If you do not use raw vegetables kilograms, it will not be harm from "vegetable sugar."

How sugar is absorbed in thermally processed vegetables

However, with cooked vegetables, the case is different. Nature has created everything harmoniously: fiber (thanks to it crispy and solid vegetables) regulates the absorption of carbohydrates and, accordingly, sugar accelerates the metabolism, does not allow the blood glucose levels. But when cooking, frying, the fiber is destroyed (vegetables become soft and not cristed), glucose penetrates blood freely, and insulin, striving to help the body, turns it mainly into fat. This is how the person wants to eat vegetables and is useful and tasty at the same time, does the opposite and successfully turns the fat.

Glycemic index of vegetables

It is unlikely that people will ever stop processing vegetables, and no need. Because for all vegetables, and for other products, there is such an indicator as glycemic index (GI). Gi shows the speed with which carbohydrates in the body turn into sugar. What it is lower, the slower the sugar sucking into the blood.

Not always the high sugar content in vegetables means high gi. For example, in crude beets, it is 30 (rather low), the boiled is already 65 (high), and the sahara beet contains quite a lot. The white-born cabbage in any form (boiled, sauer, crude) is 15. Therefore, the main principle in rationalizing the consumption of vegetables should be a comparison of the content of sugar and gi in cheese or processed. If both indicators are high, then you should not carry fruit; When one of the indicators are much lower than the other, you can not limit yourself too much. Well, if there is little sugar and gi low, you can eat.

Low sugar vegetables (up to 2 g per 100 g of fruits):

Artichok - 0.9 g.

Broccoli - 1.7 g

Potatoes - 1.3 g

Kinza - 0.9 g.

Chinese Cabbage Petsay - 1.4 g.

Chinese cabbage Pak-Choi - 1.2 g.

Ginger root - 1.7 g

Latuk - from 0.5 to 2 g

Radish - 1.9 g.

Turnip - 0.8 g

Arugula - 2 g

Celery 1.8 g

Asparagus - 1.9 g.

Spinach - 0.4 g.

Vegetables with an average sugar content (2.1-4 g per 100 g of fruits):

Eggplant - 3.2 g

Brussels sprouts - 2.2 g

Green onions - 2.3 g

Zucchini - 2.2 g

Cabbage red-bed - 3.8 g

Pepper sweet - from 2.4 to 4 g.

Tomato - 3.5 g

Savoy cabbage - 2.3 g

Beans - 3 g

Sorrel - 2.3 g

Vegetables with a high sugar content (from 4.1 g per 100 g of fruits):

Brubva - 4.5 g

Peas - 5.6 g

White cabbage - 4.8 g

Cabbage color - 4.5 g.

Corn - 6.3 g

Onion onion - 7 g.

Leek - 3.9 g.

Carrots - 6.5 g

Tomato "Cherry" sour - 8.5 g

Tomato "Cherry" Sweet - 12.8 g

Podkolkaya bean - 5 g

Vegetables, undoubtedly useful products on the table. But Vegetable Vegetable Return, if you can eat how much your heart is in any form, then others require a certain dosage and preparation to avoid excess sugar. It is important to assimilate several principles of vegetable diet:

1. Vegetables in the raw form are useful almost all, they can quickly be satisfied, do not have time to eat "extra sugar", so it is worth considering some recipes and minimize heat treatment.
2. It is not necessary to fear sugar in vegetables, because this is a natural source of energy for vital activity. It's easy to store this energy (sugar) of the future, it will be very difficult to get rid of.
3. The fiber, besides the fact that herself is useful for the gastrointestinal tract, slows down the absorption of sugar, that is, reduces gi. It is worth choosing vegetables rich her.
4. Sugar content in vegetables and gi is not the same. You should compare these indicators and limit the use of vegetables if both indicators are high.
5. If there are any diseases in the treatment of which a diet with an increased / reduced sugar content is important, then it is necessary to consult with the attending physician.

It is necessary to change the approach to rational nutrition, to seek and create "healthy recipes" of vegetable dishes themselves, then life will be longer, healthier and happier.

Vegetable food is an integral part of rational nutrition. Specialists based on vegetables and fruits are regularly developed by therapeutic or dietary nutrition techniques, helping people solve health problems, overweight and lead a healthy lifestyle.

The amount of sugar in vegetables

Preference is given vegetables because they, in addition to the content of many vitamins and microelements, are rich in fiber and for the most part it does not contain too many sugars.

Why is it necessary for the body sugar ? This fuel organism is a source of energy for the full work of the brain and muscles. It is impossible to completely replace it. In addition, sugar is the safest and accessible antidepressant today. And it is also noticed that lovers of sweet less often suffer from arthritis. Sugar is able to establish the work of the spleen and the liver, prevents thrombosis, since thanks to him, blood vessels are stronger than the plaques.

Use of benefit, but the measure you need to know in everything. WHO recommends consuming no more than 50 g of sugar or 12.5 teaspoons. This rate includes not only that sugar, which is all used to adding to tea or coffee, but also the one that enters the body with various food products: vegetables, fruits, drinks, salads, baking, canned food ... Sugar is everywhere, even in " Salad "products. Therefore, it is difficult to keep under control of its number.

With an excess of sugar consumption, Caries is not the most terrible consequence. Hypertension, diabetes, sclerosis, cancer can also be provoked too sweet life. The immune system suffers, obesity appears, the aging of the skin is accelerated (collagen) and internal organs are destroyed, the absorption of such values \u200b\u200band vitamins is disturbed as A, C, B12, calcium, folic acid, phosphorus, iron, chrome.

Sugar in vegetables

Is there or not? On the one hand, sugar can bring so much harm, but on the other - the body it is vital for the balanced development and functioning of the body. In vain delighted his benefits of sweet tooth, because it is a greater degree about natural sugar, and not contained in sugar bowls and sweets. Once it is so important, it means that nature itself was supposed to take care of human security with an energy source. Natural sugar in various numbers is present in all vegetables.

How digested sugar in raw vegetables

The nutritionists of the whole world say: "Eat more vegetables." Vegetables generally store various useful substances. The organic natural sugar contained in vegetables is converted in the process of metabolism in glucose, which is absorbed into the blood, and then comes to the tissues of the body. With an excess of glucose in the blood, the pancreas is produced by insulin to reduce its concentration. The regular and abundant presence of glucose makes the body unresponsive to insulin, which is unsafe for the body. Sugar in vegetables are usually contained in small and medium amounts and are absorbed slowly due to the tissue. If you do not use raw vegetables kilograms, it will not be harm from "vegetable sugar."

How sugar is absorbed in thermally processed vegetables

However, with cooked vegetables, the case is different. Nature has created everything harmoniously: fiber (thanks to it crispy and solid vegetables) regulates the absorption of carbohydrates and, accordingly, sugar accelerates the metabolism, does not allow the blood glucose levels. But when cooking, frying, the fiber is destroyed (vegetables become soft and not cristed), glucose penetrates blood freely, and insulin, striving to help the body, turns it mainly into fat. This is how the person wants to eat vegetables and is useful and tasty at the same time, does the opposite and successfully turns the fat.

Glycemic index of vegetables

It is unlikely that people will ever stop processing vegetables, and no need. After all, for all vegetables, and for other products, there is such an indicator as a glycemic index (GI). Gi shows the speed with which carbohydrates in the body turn into sugar. What it is lower, the slower the sugar sucking into the blood.

Not always the high sugar content in vegetables means high gi. For example, in crude beets, it is 30 (rather low), the boiled is already 65 (high), and the sahara beet contains quite a lot. The white-born cabbage in any form (boiled, sauer, crude) is 15. Therefore, the main principle in rationalizing the consumption of vegetables should be a comparison of the content of sugar and gi in cheese or processed. If both indicators are high, then you should not carry fruit; When one of the indicators are much lower than the other, you can not limit yourself too much. Well, if there is little sugar and gi low, you can eat.

Low sugar vegetables (up to 2 g per 100 g of fruits)

Artichok - 0.9 g.
Broccoli - 1.7 g
Potatoes - 1.3 g
Kinza - 0.9 g.
Chinese Cabbage Petsay - 1.4 g.
Chinese cabbage Pak-Choi - 1.2 g.
Ginger root - 1.7 g
Latuk - from 0.5 to 2 g
Cucumbers - 1.5 g
Petrushka 0.9
Radish - 1.9 g.
Turnip - 0.8 g
Arugula - 2 g
Celery 1.8 g
Asparagus - 1.9 g.
Pumpkin - 1.4 g
Garlic - 1 g.
Spinach - 0.4 g.

Vegetables with medium sugar content (2.1-4 g per 100 g of fruits)

Eggplant - 3.2 g
Brussels Cabbage - 2.2 g
Green onions - 2.3 g
Zucchini - 2.2 g
Cabbage red-bed - 3.8 g
Pepper sweet - from 2.4 to 4 g.
Tomato - 3.5 g
Savoy cabbage - 2.3 g
Beans - 3 g
Sorrel - 2.3 g

Vegetables with high sugar content (from 4.1 g per 100 g of fruits)

Brubva - 4.5 g
Peas - 5.6 g
White cabbage - 4.8 g
Cabbage color - 4.5 g.
Corn - 6.3 g
Onion onion - 7 g.
Leek - 3.9 g.
Carrots - 6.5 g
Paprika - 10 g
Pepper "Chile" Red - 5.3 g
Tomato "Cherry" sour - 8.5 g
Tomato "Cherry" Sweet - 12.8 g
Beets - 8 g
Podkolkaya bean - 5 g

Vegetables, undoubtedly useful products on the table. But Vegetable Vegetable Return, if you can eat how much your heart is in any form, then others require a certain dosage and preparation to avoid excess sugar. It is important to assimilate several principles of vegetable diet:

1. Vegetables in raw form are useful almost all, they can quickly be satisfied, do not have time to eat "extra sugar", so it is worth considering some recipes and minimize heat treatment.