1. The Basic Structure of Hoppang: A Flour Bun
Regardless of the type of hoppang (red bean, vegetable, pizza, etc.), its base is a thick bun made from ‘refined white flour.’ This bun part itself is a high-carbohydrate mass that is digested and absorbed very quickly, and is the main cause of a sharp rise in post-meal blood sugar. The carbohydrate content of one hoppang is typically around 40-50g, which is equivalent to 2/3 of a bowl of rice.
2. Comparing the Fillings
– Red Bean Hoppang: The red bean paste filling is made with a very large amount of sugar to make it sweet. It is a combination of ‘refined carbohydrates (bun) + simple sugar (red bean paste)’ that raises blood sugar very quickly and steeply.
– Vegetable Hoppang: The filling consists of minced vegetables and meat. While vegetables themselves are good, ‘starch’ is often added along with seasonings to bind the ingredients and add flavor. Also, sugar or syrup may be included in the seasoning to create a savory and sweet taste.
3. Conclusion: No Significant Difference
Therefore, while a vegetable hoppang may contain slightly less sugar than a red bean one, its impact on blood sugar is still very significant due to the high carbohydrate content of the bun itself and the starch and seasonings in the filling. Neither can be considered an ‘always better’ choice to be eaten with peace of mind. Both types are snacks that place a very high burden on the blood sugar of a person with diabetes.
Summary: A vegetable hoppang may have less added sugar than a red bean one, but it offers no significant advantage in terms of blood sugar because the carbohydrate amount of the bun itself is absolute and the filling may contain starch. Caution is required for both types.
Leave a Reply