数据不好找，估计没多少人煮水果吃。这里有个数据煮胡萝卜的数据 (果糖损失39%)

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).

一些英文网站说煮熟的水果果糖降低，但没给出数据来源。

所有跟帖： 

• 小时候吃过蒸过的苹果或梨， 感觉酸， 不甜。印象深刻， 大概就是因为果糖损失了。。。 -志在千里- ♀ (0 bytes) () 05/22/2019 postreply 20:45:46

• 我也有类似经验 -吃与活- ♂ (176 bytes) () 05/22/2019 postreply 21:30:12