Diabetic patients who want to consume sweet foods can choose appropriate sweeteners (sugar substitutes) to satisfy their sweet tooth. There are two types of sweeteners: nutritive sweeteners and non-nutritive sweeteners. I. Nutritive sweeteners 1. Crystalline fructose: 1.3-1.8 times sweeter than sucrose, the blood sugar changes caused by ingesting fructose are not as obvious as those caused by sucrose, so a small amount can be used as a sweetener for diabetic patients with better control. Each gram of fructose provides about 4 kcal; 2. Sugar alcohols: including xylitol, sorbitol, mannitol, maltose, etc., which are not easy to cause tooth decay after intake, but the sweetness is low. Each gram of sugar alcohol can provide 2.5-3.4 kcal, and excessive consumption (more than 30 grams at a time) can cause gastrointestinal discomfort or diarrhea. Non-nutritive sweeteners 1.Stevia: 150-300 times sweeter than sucrose, safe and reliable, does not provide heat, but has bitter aftertaste; 2.Saccharin: chemically synthesized, 500-700 times sweeter than sucrose, does not participate in metabolism, does not provide heat, does not cause tooth decay, also has bitter aftertaste; 3.Aspartame: 100-200 times sweeter than sucrose, pure sweetness, safe Non-toxic. It can provide 4 kcal per gram, but it can be ignored because the amount is very small. It will be decomposed under high temperature, so it is recommended to add it after the food is heated up. 200 times sweeter than sucrose, stable in nature, will not decompose under high temperature, and has no bad aftertaste of sweetness and crispness; 4. Functional oligosaccharides: including oligosaccharide and soybean oligosaccharide, etc. The gastrointestinal tract has no enzyme system to digest them, and the heat provided is very little, which will not cause tooth decay and will not cause blood sugar fluctuation after intake.