http://lib3.dss.go.th/fulltext/Journal/J.Sci.Food%20and%20Agri/2005v85/no.3/2005v85no3p441-449.pdf
Effects on LMWCs （low molecular weight carbonhydrates)
The loss of LMWCs was as high as 38% (from 525 to 322 g kg−1 DM, P < 0.001), and all three sugars (glucose, fructose and sucrose) showed a similar behaviour (39, 39 and 38% loss respectively) (Tables 2 and 4). Thus the ratio between sucrose and the monosaccharides glucose and fructose was not altered as a result of boiling. The weight of the carrots was of no importance for the loss of any of the LMWCs (Table 5). However, the cultivars behaved differently (P = 0.002). The cultivar Amarant deviated with a lower loss (35%) following boiling than the other cultivars, where the average loss amounted to 39% (Table 4).
一些英文網站說煮熟的水果果糖降低，但沒給出數據來源。
