Diabetes diet refers to a special diet specially used for diabetic patients. This diet should strictly control the heat energy supplied, and the dietitian should calculate the food content and supply required by each patient all day according to the dietary doctor's advice. Before designing recipes, it is necessary to know the eating habits of patients, and nutritionists should weigh food strictly according to the number of recipes and cook correctly.
Diabetes diet includes staple foods such as japonica rice and Fuqiang powder; Foods with low energy, such as vegetables, Chinese cabbage, cucumber, wax gourd, tomato, tofu, soybean sprouts, etc. There is also a small amount of lean meat and eggs. Diabetic patients should avoid eating pure sugar foods such as glucose, sucrose and maltose; Foods with high starch content, such as potatoes, sweet potatoes, vermicelli, etc. In principle, it should not be used, and staple food should be reduced if necessary.
Dietary treatment of diabetes (1)
After eating, the insulin secretion level of diabetic patients can not be increased correspondingly or the blood sugar is increased due to insulin dysfunction. Reasonable diet control is beneficial to the control of blood sugar level. Diet therapy is the basic treatment for diabetes, which can obviously reduce the peak blood sugar. After treatment, the insulin level can be significantly improved and the reasonable diet can be reduced.
Reducing the burden of islet B cells gives islet tissue a chance to recover. Patients with mild diabetes can effectively control blood sugar and prevent complications only through diet therapy.
The purpose of diet therapy is to maintain the standard weight, correct the metabolic disorder that has occurred, and reduce the burden of islet B cells. In real life, it is necessary to control the food intake (daily total calorie intake) according to different people, and make a long-term reasonable diet structure collocation, which not only ensures the quality of life of patients, but also makes the diet properly controlled. Compulsory measures such as fasting cannot be taken in diet control, otherwise patients will lose their confidence in life, reduce their quality of life and affect blood sugar control.
Diet control method
1. Calculation and application of heat. Calculate the total calories needed every day according to the standard weight and activity.
The calculation method of standard weight (kg weight) is: height under 40 years old (cm)-105; Those over 40 years old are (cm)- 100, or (cm)-100 × 0.9.
The estimated calorie requirement per kilogram of standard weight for adults is 25-30 kcal at rest, 30-35 kcal for light manual workers, 35-40 kcal for moderate manual workers and 40 kcal or more for heavy manual workers. /kloc-calories required per kilogram of standard weight per day for adolescents under 0/8 years old (kilocalories) = 90-3× age (years old).
Because of the vigorous growth and metabolism, children need more calories to ensure their growth and development, which is generally the same as the total calories consumed by healthy children of the same age. But pay attention to avoid overeating and obesity. Children are mostly 1 diabetic patients, who are prone to obesity during insulin treatment. Obesity in children is closely related to cardiovascular diseases, hypertension, dyslipidemia and abnormal blood coagulation.
In the third trimester of pregnancy, the required calories should be increased by about 15%, and the heat supply of lactating mothers should be increased by about 30%. The purpose of diet therapy for diabetes complicated with pregnancy is to control the condition of diabetes and make blood sugar return to normal as much as possible, which is the key to ensure the safety of fetus and mother. It is very important to provide adequate nutrition without causing postprandial hyperglycemia and ketosis. Diet therapy should be combined with exercise therapy, and reasonable adjustments should be made with the continuation of pregnancy. Pregnancy is not a contraindication of exercise therapy, but it must be carried out under the guidance of medical staff to help control blood sugar.
The elderly and patients with other complications should lose weight according to the specific situation. Obese people (more than 20% of standard weight) should strictly control the total calories in order to reduce their weight to about +5% of normal weight. For thin patients who are 20% lower than the standard weight, or low-weight patients who are 10% lower than the standard weight, the total calories should be appropriately relaxed to gain weight.
Dietary treatment of diabetes mellitus (Ⅱ)
2. Proportion of rational distribution of nutrients The principle of nutrient distribution is a diet with high carbohydrate, high cellulose and low fat. Generally, carbohydrates account for 50%-60% of total calories; Protein accounts for 15%-20% of total calories (0.8-1.0g per kg body weight per day); Fat accounts for about 20%-25% of total calories (daily requirement
0.6- 1.0g/kg body weight).
Many patients control their blood sugar by strictly controlling their carbohydrate intake and increasing their intake of fat and protein, which is wrong and useless. Low carbohydrate diet can inhibit the release of endogenous insulin. In recent years, scholars at home and abroad have studied the advantages and disadvantages of carbohydrate diet. The results showed that the sugar content in the food of mild diabetic patients with normal fasting blood glucose increased from 45% to 85%, and their condition did not deteriorate, but their glucose tolerance improved and their blood insulin level decreased. Therefore, increasing the intake of sugar properly can improve the sensitivity of surrounding tissues to insulin. For example, if the staple food is strictly controlled, the patient will be in a state of semi-starvation, which will reduce the glucose tolerance. The energy supply in the body must depend on the decomposition of fat and protein, which leads to ketosis, but the disease will be difficult to control.
In recent years, studies have suggested that high-protein diet can increase glomerular filtration pressure and is prone to diabetic nephropathy. Low-protein diet can obviously delay the development of diabetic and non-diabetic nephropathy and reduce the risk of nephropathy and death. renal transplantation
Eating low to moderate protein (0.7-0.8g/kg) can also delay or alleviate chronic transplant rejection. However, these opinions are not conclusive and need further study.
Older people and pregnant women generally do not need to artificially increase the intake of protein. In fact, too much intake of protein may be bad for diabetes. Generally speaking, diabetics should not overemphasize protein's supplement, unless the demand for protein increases obviously or protein is lost too much. When the patient is accompanied by high energy consumption, it generally does not exceed 1.5g/kg per day. In addition, besides quantity, we should also consider the intake of high-quality protein to ensure the supply of essential amino acids. Adding more fermented carbohydrates to the diet is more beneficial to patients with diabetic nephropathy, because fermented carbohydrates can increase the amount of nitrogen excreted outside the kidney (through feces) and reduce the plasma urea nitrogen concentration. There are many fermented carbohydrates, such as edible gum, Arabic fiber, inulin, potato starch, etc., which have obvious fermentation effect in the intestine. Patients with early diabetic nephropathy should limit their intake of protein (o.6g per kg body weight per day). Animal protein is rich in essential amino acids and has high nutritional efficiency and utilization rate, which should account for 40%-50% of the total protein. For children and adolescents, in order to meet the needs of their growth and development, protein can give 1.2- 1.5g/kg daily. For patients with pregnancy, breastfeeding, malnutrition, complicated infection and wasting diseases, the restrictions on protein should be relaxed.
In the distribution ratio of fat, the ratio of saturated fatty acid content to unsaturated fatty acid content should be 1: 1. Animal fat mainly contains saturated fatty acids except fish oil, while vegetable oil is rich in unsaturated fatty acids. At present, it is considered that the greater the ratio of calories (P) of multivalent unsaturated fatty acids to saturated fatty acids (P/s), the more beneficial it is to lower cholesterol and prevent atherosclerosis and neuropathy. Under the premise of limiting fat intake, vegetable oil should be used instead of animal oil. Obese patients, especially those with cardiovascular and cerebrovascular diseases, should limit their fat intake to less than 30% of total calories and cholesterol intake to 300 mg per day.
Dietary fiber, also known as plant polysaccharide, is divided into soluble and insoluble dietary fiber. In human small intestine, it can't be digested, but it can promote the secretion of saliva and gastric juice, bring satiety, and thus achieve the purpose of reducing food and weight. Dietary fiber can delay the absorption of sugar and fat and limit the sharp rise of blood sugar and insulin secretion after meals. The recommended amount of dietary fiber of Meiyuan Diabetes Association is 24g (8g soluble fiber plus16g insoluble fiber). However, patients with emaciation, type I diabetes and diarrhea should reduce the dose as appropriate.
Dietary treatment of diabetes mellitus (3)
3, food selection and matters needing attention
Diabetic patients often ask doctors what to eat and what not to eat. Answering such questions should not be absolute and static. Patients should generally be told not to eat sugary sweets (except hypoglycemia). Sugar can be used to satisfy the taste.
Substitutes (sweeteners), such as xylitol and saccharin. Carbohydrates mainly exist in cereals, potatoes, beans, sugary vegetables and fruits. Those who live on cereals should choose coarse grains as much as possible. When choosing fatty foods, it is necessary to minimize the intake of animal fat and properly intake plant fat. Animal fat mainly comes from fat and lard, poultry, mutton and beef have low fat content, pork has high fat content, followed by fish and aquatic products. Edible oil for diabetics should also be limited (2-3 tablespoons of vegetable oil), and snacks such as peanuts and melon seeds should also be included in the total calorie and fat consumption. Animal protein mainly comes from lean meat of animals, such as livestock meat, poultry meat, fish, shrimp, eggs, dairy products and so on. The highest plant protein content is beans. Daily staple food can provide 25-50g protein. People with diabetes should eat some fresh fruits properly and supplement vitamins. The calories of fruit are counted in the total calories. It is recommended to start with a small amount, and it is best to eat fruit between an empty stomach and two meals. Dietary types of diabetics can refer to the original living habits, pay attention to diversification and control the total daily calories.
4. Design and calculation of formula
1) rough algorithm is suitable for outpatients. The staple food of people with normal weight and good health can be roughly estimated according to the labor intensity. The remaining 200-250g, light manual workers 250-350g, medium manual workers 350-400g and heavy manual workers 400-500g. Non-staple vegetables are not limited, protein is about 30-40g, and fat is 40-50g. Obese people should strictly limit the total calories.
2) Fine algorithm, also called food composition table calculation method, is scientific, but it needs to consult the food composition table frequently. The calculation and design of staple food and non-staple food are complicated, which is suitable for inpatients. The method and steps are as follows:
① Calculate the standard weight according to the patient's sex, age and height;
(2) Determine the daily total calories according to the patient's labor intensity;
③ Determine the supply of carbohydrate, fat and protein. Every gram of carbohydrate and protein produces 4 kilocalories, and every gram of fat produces 9 kilocalories. Let the daily total calories = x and the daily total carbohydrates (G) = X × (50%-60%)/4; All-day protein (gram) = x× (15%-20%)/4; Total fat (g) = x× (20%-35%)/9
For example, a 50-year-old female diabetic has a height of 165cm and an actual weight of 65kg. The patient needs 30 kilocalories per kilogram of body weight every day, the standard weight = 165- 105 = 60 kilograms, and the total daily calories = 60× 30 = 1800 kilograms.
The distribution of total calories of three meals is 1/5, 2/5 and 2/5.
Dietary treatment of diabetes mellitus (Ⅳ)
Patients may not be used to diet therapy at first, and they are prone to hunger. They can eat more vegetables to relieve hunger, but they should not use too much oil for cooking. It is forbidden to eat more greasy food such as fat meat to relieve hunger. When diabetic nephropathy is complicated, especially renal insufficiency, the intake of protein should be limited. You must choose high-quality animal protein and phosphorus every day.
The daily intake should be less than 3-5mg/kg or less than 0.15-0.3g; Appropriately limit sodium salt (hypertension should be limited to 3g/ day), and adjust it according to the blood sodium level and edema degree, generally not exceeding 4 g per day.
In the case of diabetes complicated with pregnancy, in order to meet the nutritional needs of the mother and fetus and ensure the normal growth and development of the fetus, dietary calories should not be excessively restricted. The daily calorie should be 30-35 kcal/kg or more than 2000 kcal. Protein is 1.5-2.0g/kg, with about 50g of fat and 300-4000 carbohydrates. Prevent hypoglycemia and hunger ketosis. The weight gain in the first three months of pregnancy should not exceed 1-2 kg, and the weekly weight gain should be controlled at about 350g g, and appropriate vitamins, calcium, iron and zinc should be supplemented during pregnancy.
Non-diabetic patients who drink alcohol for a long time (with alcohol-related chronic pancreatitis) may have alcoholic autonomic neuropathy. Patients with type 2 diabetes who drink alcohol for a long time are prone to hypoglycemia and aggravate hyperglycemia. Long-term drinking in diabetic patients can cause alcoholic cirrhosis, pancreatitis and multiple organ damage. It is difficult for some patients to abstain from alcohol, so a small amount of alcohol can be allowed under the following circumstances:
① Good blood sugar control;
② No chronic complications of diabetes;
③ Normal liver and kidney function;
4 non-obese people;
⑤ When there are no acute complications;
⑥ Phenotype of activated ALDH-2 gene.
The maximum allowable drinking quantity is 50 ml of white wine and 200 ml of beer.
How do diabetics choose their diet?
First, keep a balanced diet:
Diabetic patients, whether they belong to type 1 or type 2, must develop correct eating habits, choose wise diet and exercise properly to control their illness. The correct diet, including regular meals, insists on eating.
Balance. The most important thing is to eat less greasy and sugary foods and more high-fiber foods, such as vegetables, whole wheat bread, graham crackers and boiled potatoes. The diet that diabetics need is actually a healthy diet, suitable for everyone.
Some people mistakenly believe that diabetics should not eat carbohydrate foods, such as rice and bread. In fact, people with diabetes should also eat proper amount of carbohydrates. Patients can choose whole wheat bread or white rice as their daily staple food. For example, they can choose two pieces of whole wheat bread for breakfast and a bowl of white rice for lunch or dinner, but they should try to avoid greasy food, such as fried rice.
The most important thing for diabetics is to choose low-fat cooking methods, such as boiling, roasting, roasting, stewing, steaming or cooking in a microwave oven, instead of eating fried and fried greasy food.
The second is to reduce salt intake:
Diabetes is a chronic metabolic disease, which is easy to cause complications, including retinopathy, stroke, renal failure, numbness of limbs, limb necrosis, cardiovascular diseases and so on.
Therefore, the diet of diabetic patients should also reduce the intake of salt. Because high-salt diet is an important pathogenic factor of hypertension, and hypertension will increase the risk of stroke and cardiovascular disease. Therefore, controlling salt intake is something that diabetics cannot take lightly. Reduce salt intake, use less salt when cooking, and use seasonings such as oyster sauce, sauce green, pepper and tomato sauce. At the same time, try to eat fresh food, avoid canned food such as canned fish, canned soup and canned meat, and eat less pickled food such as pickled vegetables, salted fish and salted eggs.
Third, you can eat the right amount of fruit.
Most people know that diabetics should try to avoid eating sugar or foods with high sugar content. So some people mistakenly think that diabetics can't even eat fruit, but it's not. Experts believe that people with diabetes can also eat fruits, but they should master the following points and not eat too much.
1, eat less, not too much. Eating too much may cause a rapid increase in blood sugar. If blood sugar lasts for a long time, it will increase the burden on islets. Hyperglycemia lasts for 2 hours, which aggravates the cytotoxicity of hyperglycemia and causes pancreatic injury and edema.
2, eat on an empty stomach, avoid eating fruit after meals. Usually 9: 00 am to 9: 30 am and 3: 00 pm to 4: 00 pm; Around 9 o'clock before going to bed at night is appropriate. It is best to eat it at mealtimes, or it can be directly used as a meal food, which can prevent hypoglycemia and keep blood sugar from fluctuating greatly.
3, depending on the condition, depending on the condition. Find out your current blood sugar control, and only eat when conditions permit. When blood sugar is not well controlled, eat less or no fruit with high sugar content, and eat less or no sweet grapes, bananas, lychees, red dates and red fruits.
4. Choose low-sugar fruits. Dried dates, longan and persimmon are the fruits with the highest sugar content, so they should not be used as the first choice food.
5. Calculate the heat and limit the total amount. The calories in fruit should be included in the total calorie intake, and can also be exchanged with other kinds of food in the same amount. You can choose to eat or eat less according to your illness, and you should not eat fruit at every meal.
In addition, diabetes can not only be controlled by diet, but even some foods have therapeutic functions. Bitter gourd, pumpkin, onion in vegetables and guava in fruits are all effective for diabetes. Pumpkin contains a lot of pectin, which is a soluble fiber and cannot be digested in gastrointestinal tract. Because pectin and starch and other carbohydrates form sol-like substances in the gastrointestinal tract, starch is slowly digested and absorbed, which obviously reduces postprandial blood sugar. Bitter gourd and guava also have hypoglycemic effects, similar to insulin. Chinese medicine believes that some herbs have the function of lowering blood sugar, such as Astragalus, Lycium barbarum, Ophiopogon japonicus, Dioscorea opposita, Polygonatum sibiricum and so on.
Diabetic patients can choose to eat more fish and vegetables in their daily diet, such as Chinese cabbage, bitter gourd, onion and green beans. As for bean products, such as dried tofu and tofu, you can also eat them often. In addition to eating correctly, the most important thing for diabetic patients is to keep calm and stable, and not to be in a state of anxiety and tension, which is very unfavorable for controlling blood sugar.
Dietary guidance for diabetic patients
Dietotherapy for diabetes occupies a very important position in the whole treatment process. Because the cause of diabetes is very complicated, there is no cure at home and abroad. Once you get sick, you will have this disease forever. Therefore, patients can only control the development of the disease if they insist on diet therapy for a long time. If the diet is not well controlled, you can
It aggravates the condition and produces various complications, which brings difficulties to treatment. Therefore, dietotherapy is the basis of all treatment methods. Patients with mild diabetes can control their condition through diet therapy alone. Medicine combined with diet therapy can also achieve ideal results for critically ill patients. The key to the problem is perseverance. It should be noted that we advocate scientific and reasonable diet therapy instead of simply controlling diet and adopting hunger therapy.
The dietary principle of diabetic patients should be carefully designed according to their illness, which is characterized by reasonable distribution of carbohydrate, fat and protein on the basis of reasonable control of calorie intake, so as to correct clinical symptoms such as blood sugar, urine sugar and dyslipidemia caused by disorder of glucose metabolism.
At present, it is considered that carbohydrate should not be controlled too strictly. Controlling carbohydrate intake is usually considered as the key to the diet treatment of diabetes. But not too low. There are too few carbohydrates in the diet to be easily tolerated by patients. At the same time, the body uses fat metabolism for energy because of lack of sugar, which is more prone to acidosis. For diabetic patients with normal fasting blood sugar, or patients who use sulfonylurea hypoglycemic drugs at the same time, and some diabetic patients who use insulin, the supply of carbohydrates should generally account for 50-65% of the total calories, about 200-350g per day, which is equivalent to about 250-400g of staple food.
People with diabetes should not adopt a high-fat diet, and the intake of fat should be determined according to the specific situation. Generally, the daily intake of fat should account for 20-35% of the total calories, or even lower, and should not exceed1g/(kg d) in terms of kg body weight. Because high-fat diet can hinder the utilization of sugar, its metabolism itself can produce ketone bodies, which is easy to induce and aggravate acidosis. The quantity and quality of fat are not closely related to the occurrence and development of atherosclerosis. Obese patients should strictly limit their fat intake, which should not exceed 40g per day. A patient who has lost weight due to carbohydrate restriction. Insufficient heat source can increase fat intake accordingly. Those whose daily fat intake exceeds 100g are high-fat diets, and those below 50g are low-fat diets.
The supply of protein in diabetic diet should be sufficient, and the intake should generally be equal to or slightly higher than that of normal people. Metabolic disorder caused by diabetes makes protein decompose too fast and lose too much, which is prone to negative nitrogen balance. Therefore, the diet should be supplemented with enough food rich in eggs. Patients with uremia and hepatic coma should limit the intake of protein.
The patient's diet should be supplemented with adequate vitamins, especially the supply of vitamin B 1. Generally speaking, cereals contain high vitamin B 1. Diabetic patients should not consume too much sodium, which is easy to induce hypertension and arteriosclerosis. When the disease is not well controlled, it is prone to various infections and ketoacidosis, and attention should be paid to properly supplementing inorganic salts. Plant crude fiber can slow down the absorption of glucose, improve glucose tolerance test, reduce fasting blood glucose and postprandial blood glucose concentration, reduce blood lipid and urine glucose concentration, and prevent cardiovascular diseases, chronic cholecystitis, gallstones and other complications.
In order to reduce the burden of insulin cells, diabetic patients should arrange their meals reasonably and scientifically. Patients eat at least three meals a day. Conditional can increase the number of meals or meals. It is best to combine the main ingredients and auxiliary ingredients in each meal, so that there are sugar, protein and fat in the meal, which is beneficial to slow down the absorption of glucose and promote insulin secretion, and meets the dietary requirements. 1 day for three meals, and the distribution of staple food can be 1/3 in the morning, noon and evening, or 1/5 for breakfast, and 2/5 for lunch and dinner, which requires regular quantification.
Diabetic people's dishes should be light, and try to eat less fried, fried, fried and fried food. Food processing should be based on boiling, stewing, boiling, steaming, stewing, stewing and cold salad.
Selection of specific foods for diabetics;
Cereals, including rice, flour and corn, are the main sources of carbohydrates. Eating naked oats powder, naked oats powder, second flour (corn, soybean) and third flour (corn, soybean and flour) can make people's blood sugar rise faster than polished rice and white flour, and can be used as a staple food for diabetics for a long time.
For poultry, eggs, milk, bean products, lean meat, fish and shrimp and bean products are the best. Fat meat and animal viscera are rich in saturated fatty acids and cholesterol, so eat as little as possible. Besides protein, fat and carbohydrate, dairy products are also rich in minerals and vitamins, especially calcium, so it is recommended to eat them regularly.
Vegetables are generally low in calories and mainly provide vitamins, inorganic salts, various trace elements and crude fiber. Marine plants used as vegetables can provide a lot of iodine. Flowers and leaves in vegetables contain less protein, fat and carbohydrate, so patients with diabetes, obesity and hyperlipidemia can choose them at will, and sometimes they can be used as food for hunger and dinner. Root vegetables contain a lot of carbohydrates and should be selected in limited quantities. Eating more vegetables can increase intestinal peristalsis and have a laxative effect in a certain sense.
Generally speaking, the fruit is protein, which contains less fat but higher sugar, cellulose and pectin. Cellulose and pectin are not nutritious to human body, but they have important digestive functions. Fruit contains more vitamin C and carotene than other foods. However, due to the high sugar content of fruit, it is best to eat it as a supplementary food between meals or before going to bed, and at the same time reduce the intake of staple food.
Vegetable oil should be used instead of animal oil as edible oil to reduce the intake of saturated fatty acids. Peanuts and walnuts contain high levels of amino acids and arginine, which can stimulate insulin secretion.
Diabetic patients should drink less and not drink alcohol, and each gram of alcohol produces 7 kilocalories. Alcohol contains no other nutrients except calories. Long-term drinking is easy to cause hyperlipidemia, which is not good for the liver. Although alcohol metabolism does not require insulin, it is better to control drinking. If the condition is stable and it is a holiday, you can drink some wine in moderation. Wine contains vitamin B6, which can promote insulin secretion and is beneficial to the treatment of diabetes.
People with diabetes should always pay attention to the prohibition of food. Foods that are forbidden to eat are all kinds of sugar, white sugar, brown sugar, glucose, maltose, maltose, candy and so on. These sugars make blood sugar rise rapidly and should be fasted. Foods with high sugar content, such as cakes, preserves, fruit juice, etc. Sugar composed of these sugars should also be avoided. All kinds of fried, fried and crisp foods, as well as lard, chicken skin and duck skin should be eaten less or not. At the same time, overcome the habit of eating snacks. Condensed milk, soda and alcohol should not be eaten often, but can only be used as table food to adjust the taste. Peanuts, melon seeds, cashews, pine nuts and walnuts with high calorie should not be eaten often, and dried beans with high sugar such as vermicelli, sweet potato, potato, taro, corn, water chestnut and edamame should not be used as vegetables for diabetics. As a non-staple food, staple food should be reduced in supply. And the number should be limited. When cooking, salt, sauce, vinegar, onion, ginger, pepper, aniseed and other condiments can be selected at will, but it should not be excessive, and it is better to be light.
Can diabetics eat fruit?
Diabetes is a common disease in middle-aged and elderly people. If it is not well controlled, it will cause some complications. Treatment is usually a combination of diet, exercise and medicine, among which diet therapy is the basis of all treatments. For mild diabetes, only diet therapy can control the condition.
The basic principle of dietotherapy is to estimate the total calories needed according to the patient's weight and activity, and arrange the daily diet reasonably. Don't eat foods with high sugar content, eat less foods containing fat and starch, mainly vegetables and miscellaneous grains, with a certain amount of high-quality protein foods such as lean meat, milk, eggs and bean products. Fruit contains sugar, can I eat fruit?
It is not appropriate to eat fruit at all, because fruit contains a lot of vitamins, cellulose and minerals, which is beneficial to diabetics. The sugars contained in fruits are glucose, fructose and sucrose, among which fructose does not need insulin to participate in metabolism. Therefore, diabetic patients do not reject fruits after their blood sugar is controlled.
Moreover, the sugar content of fruits is different and cannot be treated equally. The amount of food per 100g is below10g, including green plum, watermelon, melon, coconut milk, orange, lemon, grape, peach, plum, apricot, loquat, pineapple, strawberry, sugarcane,