Some netizens reflected that they wanted to know the ranking of glycemic index of various fruits, so I referred to “Food Glycemic Index”, “Chinese Food Composition Table 2002”, “Chinese Food Composition Table 2004”, “Practical Guide to Nutritional Meal Preparation and Dietary Evaluation”, American Food and Nutrition Database, Sydney University Food Glycemic Index Query Website, and major diabetes-related websites in Taiwan and Hong Kong, and collected a total of 38 kinds of fruits. The glycemic index and sugar content of 38 fruits were collected. The author believes that the ranking of glycemic index is not as instructive as the ranking of glycemic load, so the ranking of glycemic load was released. Due to the wide range of data sources and differences in the standards of the food materials taken, there may be slight discrepancies with the actual values, and it is only used to guide diabetic patients in choosing fruits. (1) Glucose production index (GI) reflects the speed and ability of food to raise blood glucose compared with glucose, generally speaking, low GI food causes small changes in blood glucose, while high GI food causes large increases in blood glucose. Generally speaking, GI>70 is high GI food, GI in 55-70 is medium GI food, GI<55 is low GI food. (2) The glycemic index is not perfect, but only reflects the rate and ability of converting carbohydrates contained in this food into glucose, and the GI can't help when eating more or less food. GL is the GI of this food multiplied by the actual amount of carbohydrates in the food consumed. GL<10 is low GL food, GL in 11-19 is medium GL food, GL>20 is high GL food. Patients can eat with confidence. (3) The GL in the data listed in this article are calculated based on the edible part of 100g of food (the inedible part has been removed), for those with GL below 10, diabetic patients can safely consume 100g, and can also increase the amount appropriately, and it is appropriate to have GL below 10; for those with GL above 10, diabetic patients need to reduce the amount, and it is appropriate to have GL below 10 for that food. 2.Fruit glycemic load ranking 3.Sugar content data of various fruits Because the glycemic load data of fruits listed in this article is limited, in order to make up for this deficiency, the author has compiled the sugar content of various fruits for readers’ reference. For daily selection of fruits, it is better to choose those with low sugar content. The sugar content of apples is between 11% and 15%; the sugar content of most pears is between 10% and 14%, among which the sugar content of wooden pear is 8.2%, the sugar content of avocado is 7.4%, and the sugar content of sour pear is 9.8%; the sugar content of hawthorn, begonia and sand fruit is higher than that of apples and pears, the sugar content of hawthorn is 25.1%, the sugar content of begonia fruit is 19.2%, and the sugar content of sand fruit is 17.8%. The sugar content of hawthorn is 25.1%, the sugar content of begonia is 19.2%, and the sugar content of sand fruit is 17.8%. Drupe fruits: the sugar content of peaches is about 10%, among which the highest sugar content of yellow peaches is 14%; the sugar content of plums is 8.7%, the sugar content of apricots is 9.1%, the sugar content of various dates is between 30.5% and 84.4%, and the sugar content of cherries is 10.2%. Berry foods: most grapes have a sugar content between 10% and 12%, with horse milk grapes having the lowest sugar content of 9.1%; pomegranates have a sugar content between 18.4% and 19%; mill persimmons have a sugar content of 19.6%; mulberries have a sugar content between 13% and 15%, blackcurrants have a sugar content of 15.4%, sea buckthorn has a sugar content of 25.5%; figs have a sugar content of 16%. The sugar content of Chinese kiwi is 14.5% and strawberry is 7.1%. Except for sea buckthorn, the sugar content of various berries is not high. Citrus fruits: Most oranges and tangerines have a sugar content between 10% and 12%, with kumquats having the highest sugar content of 13.7% and small-leafed oranges having 8.8%; grapefruit has a sugar content of 9.5% and lemons have a sugar content of 6.2%. Tropical and subtropical fruits: mango, papaya, prune, poppy, peach, pipal with sugar content below 1 0%; pineapple, prickly pear, guava, cinnamon, lychee, olive, yucca with sugar content between 10% and 20%; plantain, pineapple honey, dried cinnamon (64.8%), ginseng fruit, banana, coconut (31.3%) with sugar content above 20%. Melon food: brandied melon, cantaloupe, baijin melon, watermelon and melon all have a sugar content of less than 10%. Note: The sugar content of the above mentioned fruits refers to the edible part per 100 grams, not the amount of the whole fruit, the edible part of each fruit is different, “sugar lovers” can be converted according to the ratio you throw away.