Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value}

Monosaccharides Disaccharides
‘Common

Measure

Other Total

Food item sugars sugars

Weight

Galactose Glucose Fructose Lactose Sucrose Maltose

Fruits and Fruit Juices—Con.

Apple juice, canned,

unsweetened......... 8 fl oz 248 [0.0] 6.2 13.9 [0.0] 4.2 - - 27.0
Applesauce, canned,
sweetened 1 cup 255 [0.0] 11.0 19.1 {0.0} 12.0 - - (42.11
Apricots:
Raw 3 apricots 106 [0.0] 1.7 0.7 [0.0] 5.5 Wd - 9.9
1 cup 130 [0.0] 26.4 15.9 [0.0] 8.3 - - [50.6]
vee Tavocado 173 [0.0] 0.9 0.3 [0.0] 0.2 0.0 0.2 [1.6]
Bananas, raw......... 1 (2-1/2 /lb) 118 [0.0] 4.8 3.1 [0.0] 7.4 0.0 0.1 17.8
Blackberries, raw.... 1 cup 144 [0.0] 45 5.9 [0.0] 0.6 0.7 - 114
Blueberries, raw .. 1 cup 145 [0.0] 5.1 5.2 [0.0] 0.3 0.0 - [10.6]
Cantaloup, raw. 1/2 melon 267 [0.0] 3.2 4.8 [0.0] 14.8 0.0 0.8 [23.2]
Carambola, raw 1 carambola 127 [0.0] 3.9 4d (0.0] 1.0 - - [9.0]
Cherries, raw:
10 cherries 68 [0.0] 2.9 2.2 [0.0] 0.3 0.0 - {5.5]
10 cherries 68 [0.0] 5.5 4.2 [0.0] 0.1 0.1 - [9.9]
Cranberry juice *
cocktail, bottled . 8 fl oz 253 [0.0] * * {0.0} * - - 34.2
1/2 cup 56 [0.0] 1.8 21 {0.0} 0.6 0.0 - {4.5]
10 dates 83 [0.0] * * {0.0} 37.0 - - 53.3
1 medium fig 50 * 1.8 1a [0.0] 0.2 - * (3.4)
10 figs 187 17 53.5 48.6 [0.0] 12.2 - 2.4 [124.4]
Fruit cocktail,
canned, solids and .
liquid, juice pack... 1 cup 284 - 17.0 17.0 [0.0] 9.4 - - [43.4]
Grapefruit, raw . 1/2 fruit 120 [0.0] 1.6 18 [0.0] at - - 74
Grapefruit juice
Raw. 8 fl oz 247 [0.0] 6.7 ay [0.0] 48 - - 15.6
Canned,
unsweetened 8 fl oz 247 [0.0] * * [0.0] * - - 18.5
Grapes, raw:
American 10 grapes 24 - 1.6 17 [0.0] 0.3 0.4 * (3.9]
European. 10 grapes 50 0.2 3.2 3.8 [0.0] 0.2 1.6 or [9.1]
Grape juice, frozen
concentrate,
reconstituted 8 fl oz 250 - [9.0] [11.0] [0.0] * * 35.5
Guava, raw.......+ 1 guava 90 [0.0] 11 1.7 [0.0] 0.9 - 5.4
Jackfruit, raw ..... 2 oz fruit 57 [0.0] 0.8 0.8 [0.0] 3.1 - - 10.5
Kiwifruit, without
skin, raw . wees 1 kiwifruit 76 [0.0] 3.8 3.3 [0.0] 0.8 - - [8.0]
Lemons, raw, peeled. 1 lemon 58 {0.0] 0.6 0.5 [0.0] 0.3 - - 1.4
Lemon juice, raw.. 8 fl oz 244 [0.0] 2.4 27 [0.0] 0.7 - - [5.9]
Limes, raw, peeled . 1 lime 67 {0.0} 0.1 0.1 [0.0] 0.0 0.0 - 0.3
Mangos, raw.. 1 mango 207 {0.0} 1.5 6.0 {0.0} 20.5 0.0 * 30.6
Nectarines, raw . 1 nectarine 136 [0.0] 1.6 1.5 [0.0] 8.4 - - [11.6]
Oranges, raw.. 1 orange
(2-5/8 inch
diam) 131 [0.0] 2.9 3.3 [0.0] 5.5 0.4 - 17
Orange juice
Raw.... o 8 fl oz 248 [0.0] 6.9 7A [0.0] 10,2 - - 25.3
Canned, unsweet-
ened or frozen
concentrate,
reconstituted 8 fl oz 249 {0.0} 13.2 1.5 [0.0] 1.7 - - (26.4]
Papaya, raw.. 1 papaya 304 [0.0] 4.3 8.2 [0.0] 5.5 0.0 * 17.9]
Passion fruit, raw. 1 fruit 18 [0.0] 0.7 0.6 {0.0] 0.6 - - 2.0
Peaches:
Raw... 1 peach 87 {0.0} 1.0 Ww [o.0} 4.9 0.6 - [7.6]
Canned, solids and
liquid, juice
pack . 1 cup 248 [0.0] 16.1 14.6 [0.0] 8.9 3.5 * [43.2]
Dried . 1 cup 160 [0.0] 25.3 25.0 [0.0] 21.1 - - [71.4]

18


coated .
Rice cereal, puffed
Rice, wild .
Ricotta cheese
Rolls, hamburger
Rum.
Rutabaga .
Rye flour
Safflower seeds, kernels
Salami, beef .

Salsify ..

Salted nut candy bar (peanuts, caramel, and

vanilla fudge) .........4+. seeeeeeeel,

Sandwich spread, salad dressing feeeeeee Ty

Sausage . tenecenene seeeeeeneeDy
IS eeeeeeeeeereee ++.9°10, 22-23,

Semisweet chocolate 10,
Sesame flour, defatted 10, 23,
Sesame seeds... +10,

Shakes, fast food
Shallots 14,

Soda (carbonated beverages) .
Soft serve {ice milk)
Sorghum syrup

Soybeans, mature seeds . 22,
Soyflour, dehulled, defatted . 22,
Spaghetti (pasta) . 7-8,
Spinach 14,
Squash 27,
Steak sauce 14,

Strawberries .
Sugar .

Sugar syrup, carameliz +12,
Sugar-coated chocolate discs

Plain .... ou,

With peanuts a,
Sundae, fast food a,
Sunflower and honey bar, candy a,
Sunflower candy bar .... a,
Sunflower flour, partially defatted 23,

Sunflower seeds, kernels .....
Sweetpotatoes ...
Swiss chard.......
Swiss cheese .
Syrups:
Chocolate
Corn
Maple .
Pancake ..
Sorghum .
Sugar,
Taffy, frui
Tangelos

Thirst-quencher drink, canned.
Toast (breads) .

Tortillas, corn
Turkey, breast.

Turnip greens
Turnips ..
Vegetable juice
Vermouth .
Vodka ..
Wafer, chocolate
Wafer cookie bar, chocolate-covered candy
Walnuts ..
Waterchestnuts
Watercress
Watermelon
Waxgourd .
Wheat:
Bran, crude
Flour

seen eee eB,

Grain tee seeeeneeeeB, 21
Wheat and malted barley cereal, flakes 7, 20
Wheat and malted barley cereal, nuggets 7, 20
Wheat bran 7, 20
Wheat cereal

Plain 7, 20

Sugar coated . 7, 20

Sugar and honey coated . 7, 20
Wheat cereal, shredded . 7, 20
Wheat cereal, shredded, frosted 7, 20
Wheat flakes ...... 7, 20
Whey, acid or sweet, fluid . 5, 17
Whiskey sour mix, without alcohol 4, 16
Whole-wheat cereal 7, 19
Wild rice 8, 21
Wine . 4, 16
Wine cooler. 4, 16
Wine without alcohol 4, 16
Winged beans +9, 22, 29
Yams ...... 14, 28
Yogurt, lowfat. 5, 17
Zucchini (squash) 14, 27, 29

39


Reyes, F.G.R., G.W. Varseveld, and M.C. Kuhn.
Sugar Composition and Flavor Quality of High Sugar
(Shrunken) and Normal Sweet Corn, J, Food Sci.
47:753-755.

1982,

Reyes, F.G.R., R.E. Wrolstad, and C.J, Cornwell.
1982, Comparison of Enzymatic, Gas-Liquid
Chromatographic, and High Performance Liquid
Chromatographic Methods for Determining Sugars and
Organic Acids in Strawberries at Three Stages of
Maturity. J, Assoc. Off. Anal. Chem. 65:126-131.

Richmond, M.L., S.C.C. Brandao, J.1. Gray, P. Markakis,
and C.M, Stine. 1981. Analysis of Simple Sugars and
Sorbitol in Fruit by High Performance Liq

Chromatography. J. Agric. Food Chem. 29:4-7.

Rockland, L.B., and E.A. Metzler. 1967. Quick-Cooking
Lima and Other Dry Beans. Food Technol. 21:26A-30A.

+, 1. Germondari, and P. Casini, 1984.

on of Chickpea Cultivars: Chemical Composition,
Nutritional Evaluation, and Oligosaccharide Content. J.
Agric. Food Chem, 32:811-814.

Ruegg, M., and B, Blanc. 1981.
Honey and Related Sugar Solutions.
Technol. 14:1-6.

The Water Activity of
Lebensm. Wiss.

1972, Fruits and Fruit Products: Chemical

Com ion of Canadian Apple Juice. J. Assoc. Off.
Anal, Chem, 55: 1104-1108.
Saini, H.S., and E.J. Knights. 1984, Chemical

Constitution of Starch and Oligocaccharide Components of
"Desi" and "Kabuli" Chickpea (Cicer arietinum) Seed
Types. J. Agric. Food Chem. 32:900-948,

Shrivastava, S.K., and R.K. Bajpai. 1980. Some
Chemical Characteristics of New Varieties of Pigeon Pea

{Cajanus cajan (L) Millsp]. Indian J. Nutr. Dietet.
18:166-170

Sajjan, S.U., and D.B. Wankhede. 1981. Carbohydrate

Composition of Winged Bean (Psophocarpus tetragonolobus) .
J. Food Sci. 46:601-605.

Salem, S.A,, and B.A. Abdul-Nour, 1979, Sugar and
Amino Acids in Dried Iraqi Figs. J. Sci. Food Agric.
30 :620-622.

Salimath, P.V., and R.N, Tharanathan. 1981,
Carbohydrates of Field Bean (Dolichos lablab).
Chem. 59:430-435,

Cereal

Salomonsson, A.C., 0. Theander, and E. Westerlund.
1984, Chemical Characterization of Some Swedish Cereal
Whole Meal and Bran Fractions. Swedish J. Agric. Res.
Vas1t1-117.

Saunders, R.M. 1970, The Sugars of Safflower. J.
Amer. Oil Chem. Soc, 47:254-255.

Savola, P., H. Salovaara, and J. Enqvist. 1983.
Concentrations of Carbohydrate Fractions in the Sour
Dough Rye Bread Process. Devel. Food Sci. 5A:465-470.

Schmeider, R.L., and P.G, Keeney. 1980. Characterization
and Quantification of Starch in Cocoa Beans and Chocolate
Products. J. Food Sci. 45:555-557, 563.

Shannon, |.L. 1974, Brand Name Guide to Sugar.
Hospital, Houston, Texas.

VAL

Shannon, I.L, 1977, Brand Name Guide to Sugars.
Sucrose Content of Over 1,000 Common Foods and
Beverages. Chicago: Nelson-Hall.

Shannon, I.L., E.J. Edmonds, and K.0, Madsen.
Honey: Sugar Content and Cariogenicity. J, Dent.
Children 46:29-33.

1979.

Shaw, P.E., and C.W. Wilson. 1983. Separation of
Fructose, Glucose and Sucrose in Fruit by HPLC Using
UV Detection at 190 nm. J, Sci. Food Agric. 34:109-112.

Shaw, P.E., C.W. Wilson, and R.J. Knight. 1978.
Analysis of Sugars in Avocado Varieties by HPLC.
Subtrop. Food Technol. Conf. 81:4-6.

Shaw, P.E., C.W. Wilson, and R.J. Knight. 1980.
High-Performance Liquid Chromatographic Analysis of
D-manno Heptulose, Perseitol, Glucose, and Fructose in
Avocado Cultivars. J. Agric. Food Chem. 28:379-382.

Shen, M.C., and C. Sterling. 1981, Changes in Starch
and Other Carbohydrates in Baking Ipomaea batatas.
Starch/Starke 33:261-268.

Silva, H.C., and G.L. Braga. 1982. Effect of Soaking
and Cooking on the Oligosaccharide Content of Dry Beans
(Phaseolus vulgaris L.}. J. Food Sci, 47:924-925.

Silva, H.C., and B.S. Luh, 1979. Changes in
Oligosaccharides and Starch Granules in Germinating
Beans. Can. Inst, Food Sci. Technol. J. 12:103-107.

Singh, U., K.C. Jain, R. Jambunathan, and D.G. Faris.
198%, Nutritional Quality of Vegetable Pigeonpeas
[Cajunus cajan (L.) Millsp.]: Dry Matter Accumulation,
‘arbohydrates and Proteins. J. Food Sci, 49:799-802.

Sistrunk, W.A. 1971. Carbohydrate Transformations,
Color, and Firmness of Canned Sweet Potatoes as
Influenced by Variety, Storage, pH and Treatment. J.
Food Sci. 36:39-42.

Skrede, G., 1983, Changes in Sucrose, Fructose and
Glucose Content of Frozen Strawberries with Thawing. J.
Food Sci. 48:1094-1100.

Smith, J.S., M.C, Villalobos, and C.M. Kottemann.
1986. Quantitative Determination of Sugars in Various
Food Products. J, Food Sci. 51:1373-1375.

Sosulski, F.W., L. Elkowicz, and R,D. Reichert. 1982.
Oligosaccharides in Eleven Legumes and Their Air-
Classified Protein and Starch Fractions. J. Food Sci.

47 ;498-502.

Southgate, D.A.T., A.A. Paul, A.C, Dean, and A.A.
Christie. 1978. Free Sugars in Foods. J, Human Nutr,
32:335-347,

Stepak, Y., and A. Lifshitz. 1971. Identification and
Determination of Sugars in Some Fruit Juices. J. Assoc.
Off, Anal, Chem. 54:1215-12I7.

Subramanian, V., R. Jambunathan, and S. Suryaprakash.
1981. A Research Note: Sugars of Pearl Millet

[Pennisetum americanum (L.) Leeke] Grains. J. Food
Sci. 46 :1614-T615.
Suzuki, M., and J.A. Cutcliffe. 1981. Sugars and

Eating Quality of Rutabagas.
61:167-169.

Can. J. Plant Sci.

35


Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes tack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides Disaccharides
Food item Moisture Other Total
Galactose Glucose Fructose Lactose Sucrose Maltose gi ‘F
percent - grams

Sugars and Sweets—Con.

Sundae, fast food:

Caramel ...... teeeene 56.5 - 5.0 0.8 5.4 11.8 2.2 - 25.0
Hot fudge . + 59.7 - 1.5 0.5 5.7 17.0 0.4 - 25.4
Strawberry. + 61.6 - 6.2 3.4 as 12.5 - - 27.2
Syrup:
Chocolate... 37.0 - 12.7 1.6 5.0 30.5 4.5 7.3 51.8
Corn:
Dark ....seeeee 22 - 14.9 1.2 {0.0} 2.2 9.8 8.9 [37.0]
High-fructose .... + 23.9 - 36.5 37.4 [0.0] 0.7 * * [74.3]
Light ......... + 20.8 - 20.6 2,2 [0.0] * 15.0 13.3 [51.1]
Maple .......000+ + 25.0 [0.0] 2.3 0.9 {0.0} 59.1 - - [62.3]
Pancake . seaeeeeeees 22,7 [0.0] 19.7 5.0 {0.0} 12.0 11.3 6.5 [54.5]
Sorghum + 23.0 [0.0] * * [0.0] 33.5 * 65.8
Sugar, cai 13.1 {0.0] 31.8 - [0.0] 11.9 1.9 - [45.6]
Topping, desser
Butterscotch ...... 25.6 - * - 1.2 + - - .
Chocolate .. 25.8 - - 2.9 - - *
Vegetables
Alfalfa seeds, sprouted,
FAW ecceeeeeeeeecereneeces  OTAT [0.0] 0.1 0.2 {0.0] * * 0.1 *
Artichokes:
84.4 [0.0] 1.5 0.6 [0.0] 0. * * 2.0
86.5 [0.0] 0.8 0.0 [0.0] 0.3 * * 11
92.3 [0.0] 0.9 1.3 10.0] 0.2 * * 2.1
92.0 [0.0] 0.6 0.8 [0.0] 0.2 * * 1.6
89.3 [0.0] * * [0.0] * * * 0.8
90.3 [0.0] 0.9 1,2 10.0] 0.2 0.3 0.3 2.6
+ 89,2 0.0 0.8 1.0 0.0 0.3 0.2 0.2 1.9
Canned, drained solids... 93.3 [0.0] 0.6 0.5 10.0] 0.2 0.1 0.2 [1.6]
Frozen .. 89.9 {0.9} 0.9 1.0 0.0 0.3 0.2 0.1 [2.5]
Frozen, cooked - 91.9 [0.0] 0.9 wt [0.0] 0.3 0.2 0.1 12.6]
Beets, raw + 87.3 [0.0] 0.2 0.2 [0.0] 6.1 * * 5.9
Borage, raw. + 93.0 [0.0] * * 10.0] * * * 0.9
Broadbeans, immature
seeds:
RaW seececeeeeeeeeeererees 81.0 [0.0] 0.2 0.2 [0.0] 0.2 0.1 * 1.8
Cooked....... teeeee 83,7 [0.0] 0.1 0.0 [0.0] 0.2 0.1 * 0.5
Broccoli, raw... 90.7 [0.0] 0.6 0.7 0.0] 0.3 * o.4 [2.0]
Brussels sprout
Raw.. 86.0 {0.0] 0.7 0.8 [0.0] 0.4 * * 2.2
Cooked 87.3 [0.0] * * [0.0] + * * *
Cabbage, chinese, raw
Pak-choi + 95.6 [0.0] * * [0.0] * * * 1.0
Pe-tsai 88 [0.0] 0.8 0.6 [0.0] * * * 1.3
Cabbage, common:
92.5 [0.0] 1.2 0.8 [0.0] 0.5 * * 3.6
93.6 {0.0] * * {0.0} * * * *
91.6 {0.0} 2.4 2.3 [0.0] 0.5 * * 3.4
93.6 [0.0] 1,2 1.0 {0.0} 0.5 * * 2.8
Cabbage, savoy, raw. + 91.0 {0.0} * * [0.0] * * * 2.9
PAW. ee ee ee - 94,0 [0.0] * * [0.0] * * * 17
87.8 [0.0] 1.0 1.0 [0.0] 3.6 * 0.5 6.6
» 87.4 [0.0] 1 1.0 [0.0] 2.8 * 0.2 at
Canned, drained solids... 93.0 [0.0] 0.8 0.6 [0.0] 1.8 * 0.1 [3.2]
Frozen .. 89.0 [0.0] 0.9 0.8 [0.0] 2.9 0.2 0.2 [5.0]
Frozen, cooked 89.9 f0.0] 0.9 0.7 [0.0] 2.8 0.0 0.1 {4.5]
Cassava root, raw... + 685 . [0.0] 0.1 0.1 [0.0] 0.9 0.0 * 1.2
Cauliflower, raw. + 923, {0.0] 0.9 0.8 [0.0] 0.5 * 0.1 2.8
Celeriac, raw. + 88.0 {0.0} * * [0.0] * * * 2.0
Celery, raw + 94.7 (0.0) 0.5 0.4 [0.0] 0.2 * 0.1 1.0



Table 2. Sugar Content of Selected Foods, Common Measures, E

le Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Food item Common Weight Monosaccharides Disaccharides Other Total
Measure Galactose Glucose Fructose Lactose Sucrose Maltose SU9°"S Sugars
rams
Legumes*—Con.
1/2 cup 98 O48 * [0.0] 2. [0.0} * a
1/2 cup 98 [0.1] * [0.0] [0.8] [0.0] * [2.8]
1/2 cup 102 - * [0.0] 0.8 [0.0] * 2.9
1/2 cup 84 - * [0.0] 0.2 {0.0} * [0.8]
Soybeans
Raw.... 1/2 cup 93 0.0 0.2 5 [0.0] 3.9 [0.0] 0.6 © 6.7
Cooked... 1/2 cup 86 - [0.1] 22) [0.0] 0.4 [0.0] * [2.6]
Kernels, oil
roasted .......066. 1 0z 28 - 0.0 0 {0.0] 1.2 [0.0] * *
Soyflour, dehulled,
defatted 1 oz 28 2a 2.3 [0.0] 2.0 [0.0] 0.6 = [7.0]
Tofu, raw 1/4 block 116 - 0.0 20 {0.0] 0.0 20 0.5 [0.5]
Winged beans
Raw. 1/2 cup 1 - * [0.0] 5.0 [0.0] *, a
Cooked . + 1/2 cup 86 - * [0.0] [1.7] [0.0] * [2.2]
Meat and Poultry Products
Beef, corned or
smoked ... 3 oz 85 - 0.1 - 0.5 - - {0.6]
Ham, smoked,
cooked .. 2 slices 57 - 0.6 - 0.0 - - {0.6]
3 oz 85 - 0.8 - 0.0 - - (0.8)
Liver cheese, pork... 1 slice 38 - 0.7 - 0.0 - - [0.7]
Luncheon meat, loaf
Ham and cheese.... 2. slices 57 * 0.6 * 0.0 - - [0.6}
Spiced beef and/or
pork + 2 Slices 37 - 17 - 0.2 - - [1.9]
Pastrami . 2 slices 37 - 0.1 - 0.8 - - {0.5}
Sausage:
Bologna, beef ...... 2 slices 46 - wd - oO. - - 1.2]
Frankfurter, beef
and pork.........6 1 frank 5ST - 1.0 - 0.0 - - (1.0)
New England, beef
and pork........6+ 1 patty 27 - 0.5 - 0.0 - - (0.5)
Pork, cooked:
Commercial . . 1 link 13 - 0.3 - * - - [0.3]
Fast food . + 1 patty 33 * 0.3 * * * - to.4]
Salami, beef . 2 slices 46 - 0.6 - 0.0 - - [0.6]
Turkey, breast. 2 slices 87 - - - 0.1 - - (0.1)
Nuts and Seeds
Almonds :
Dried 1 oz 28 [0.0] - [0.0] 14 0.1 0.2 1.6
Dry-roasted,
unblanched . 1 oz 28 [0.0] o.1 [0.01 1,2 0.0 0.2 °° 15
Oil-roasted,
unblanched.......- 1 oz 28 [0.0] 0.0 [0.0] 1a - - 15
Bra
oil-roasted ........4. 102 28 [0.0] 0.0 {0.0} 0.7 - - [0.7]
Cashew nuts, dried,
dry- or oil-roasted.. 1 oz 28 {0.01 0.1 {0.0} 17 - - {1.8}
Chestnuts, European
(Italian), raw ...... 1 oz 28 [0.0] - [0.0] 3.0 - - [3.0]
Coconu
Raw 2x2x2-1/2
inch piece 45 [0.0] 0.9 6 [0.0] * - ~ 1.6
Dried, sweetened,
flaked or
shredded.........5 1 cup 93 [0.0] 0.6 2 [0.0] * - - 32.0
Toasted, shredded... 1 oz 28 {0.0} [0.0] 9.1 - 1.7 [10.8]
Cottonseed flour,
defatted .........605 1 cup 34 [0.0] - {0.0} 2.2 - - [2.2]

3 Mature seeds,

22



Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

; Monosaccharides Disaccharides Other Total
Food item Moisture Sugars sugars
Galactose Glucose Fructose Lactose Sucrose Maltose ‘9 ‘oA
percent grams
Baked Products
Biscuit
Dry : 7.5 [0.0] 3. * 3 1.3 * * [5.6]
Prepared wi . 28.5 [0.0] [2.8] * (1.0) 1.0] * * {4.4]
+ 37.0 {0.0} 1.8 1.5 * 0.1 0.5 * [3.9]
+ 28.0 [0.0] 1.7 2.2 * * 0,2 * 4.1]
Whole-wheat + 38.0 {0.0} 1.6 2.0 * * 0.8 * {4.0}
Toasted . + 29.0 [0.0] 16 2.3 * * 0.6 * [4.5]
Breakfast bar, meal
replacement ......0+s0ee0e 9.7 {0.0} 6.4 3.0 1.0 29.1 1.8 * an
Cakes:
Fruit ... + 18.4 [0.0] 11.3 11.3 0.0 20.5 0.0 * 43.1
Sponge, jam- + 32.0 [0.0} 8.1 3.9 0.0 35.7 0.0 * 47.7
Cookie:
Animal crackers . 3.0 [0.0] 1.8 1.0 0.0 19.6 0.3 * 22.7
Chocolate chip . 4.0 0.7 0.3 1.8 22.2 0.0 * 25.0
Wafer, chocolate. 4.0 0.2 1.3 0.6 37.2 1.2 * 40.5
Crackers, rye.... 5.0 0.5 0.9 0.0 1.3 0.5 * 3.2
Doughnuts, cake-type 21.0 3.1 * 1.8 12.0 * * [16.9]
English muffin, toasted,
buttered . * 1.0 0.3 0.2 0.0 2.0 * 3.8
Granola bar, plain,
4.3 1,2 18 [0.0] 17.1 * * [19.7]
48.5 5.7 2.8 0.0 25 0.9 * 30.9
42.5 2.0 2.4 0.2 6.1 0.8 * 1s
42.5 5.8 5.2 0.0 * 0.8 * 11,8
Rolls, hamburger 34.0 6.5 * 0.9 * * * [7.4]
Beverages’
Beer:

Light . 95.2 {0.0} 0.6 [0.0] * O.1 0.0 *
Regular . + 92.3 {0.0} 0.1 [0.0] * 0.1 0.0 *
Beer cooler . 86.7 {0.0] 3.0 {0.0] 0.0 - - [6.9]
Brandy, cherry . oF {0.0] 16.5 [0.0] 0.0 - - 32.6

Carbonated beverages:
Cola ...seeeee eee ~ 89.4 {0.0] 4.0 [0.0] 2.1 0.1 0.0 10.6
Diet, all flavors . + 99.8 [0.0] 0.0 [0.0] 0.0 - [0.0] 0.0
Ginger ale . + 91.2 [0.0] 3.1 {0.0} 1.9 - - [8.7]
Lemon-lime .... 89.5 [0.0] al fo.o} * - - [10.2]
Pepper-type 89.4 [0.0] 5.3 To.0] 0.2 - 0.0 9.9
Root beer . 89.3 [0.0] 3.2 0.0 5.6 0.0 - 11.9
Chocolate malted flavor
mix:
Dry 1 - * wT 5.8 3.2 27.5 - [40.6]
Prepared with milk . 81.1 - * 0.3 a 0.2 2.2 - {6.8]
Coffee, flavored:
Capuccino, dry : 1.3 - w - - 49.0 0.6 - [51.1]
Prepared . . 92.6 - [0.1] - - {3.6] [0.0] - [3.7]
Mocha, dry. : 1.7 - 1 - 1 41.0 1.2 - [45.2]
Prepared ...... 94.0 - [0.1] - {0.1] [2.3] [o.1} 7 [2.6]
Fruit drinks:
Cherry, canned . 288.4 [0.0] 5.2 44 0.0 0.8 0.5 - 10.7
Citrus, frozen concen:
trate, prepared ........ + 87.8 [0.0] * * [0.0] * - - 10.6
Lemonade :
Dry mix 0.3 [0.0] <0 0.0 [0.0] 52.0 - - [52.0]
Prepared. 89.7 [0.0] {0.0] [0.0] {0.0} {5.5] - - (5.5)
Dry mix wit!
aspartame . : 1.8 [0.0] 0.0 0.0 [0.0] 0.0 - - [0.0]
Prepared . . 99.3 [0.0] {0.0] [0.0] {0.0] [0.0] - - [0.0]
Frozen concentrate ..... 52.3 [0.0] 20.8 15.8 to.0] 4.9 - - [41.4]
Prepared...... + 89.3 [0.0] [4.6] [3.5] [0.0] ta) - - [9.2]

* Prepared with water unless specified otherwise.

Value from similar food.



Hildebrand, D.F., C. Chaven, and T. Hymowitz. 1981.
Stored and Soluble Sugar Content of Winged Bean Seed.
Trop. Grain Leg. Bull, No. 23:23-25.

Horbowicz, M., J. Czapski, and J, Bakowski. 1980.
Adaptation of the Method of Sugars Determination by Gas
Chromatography (GC) and Characteristics of their
Occurrence in Chosen Vegetables. Acta Aliment.

Pol. 6(4) :227-236,

Howard, F.D., J.H. MacGillivary, and M. Yamaguchi.
1962. Nutrient Composition of Fresh California-

Grown Vegetables. Calif. Agric. Exp. Sta. Bull. No.
788, 40 pp.

Huffman, V.L., C.K. Lee, and E.E. Burns. 1975.
Selected Functional Properties of Sunflower Meal
(Helianthus annus). J. Food Sci. 40:70-74.

Hughes, D.L., and M. Yamaguc! 1983. Identification
and Distribution of Some Carbohydrates of the Muskmelon
Plant. J. Hort. Sci, 18:739-740.

Hughes, S., and D.C. Johnson. 1982, High-Performance
Liquid Chromatographic Separation with Triple-Pulse
Amperometric Detection of Carbohydrates in Beverages.

J. Agric. Food Chem. 30:712-714.

Hunt, D.C., P.A. Jackson, R.E, Mortlock, and R.S.
Kirk. 1977. Quantitative Determination of Sugar in
Foodstuffs by High Performance Liquid Chromatography.
Analyst 102:917-920,

Hurst, W.J., and R.A. Martin. 1980. High Performance
Liquid Chromatographic Determination of Carbohydrates in
Chocolate: Collaborative Study. J. Assoc. Off. Anal.
Chem. 63:595~599,

Hurst, W.J., and R.A. Martin. 1977, Rapid High
Pressure Liquid Chromatographic Determination of
Carbohydrates in Milk Chocolate Products. J. Assoc.
Off. Anal. Chem. 60:1180-1184.

Hurst, W.J., R.A. Martin, and B.L. Zoumas. 1979.
Applications of HPLC to Characterization of Individual
Carbohydrates in Foods. J. Food Sci. 44:892-895, 904.

Hurst, W.J., R.A. Martin, and B.L. Zoumas. 1983
Carbohydrate Composition of Candy Bars. J. Am.
Assoc. 83:53-54,

ietet.

Hussein, F, 1972. Kinds and Relative Amounts of Sugar
in Some Egyptian Date Cultivars. Beitr. Trop. Subtrop.
Landwirt. Tropenveterinarmed. 10:159-162.

Hussein, F. 1972, Physiological Studies on the Growth
and Development of Yellow Passion Fruits Grown at
Asswan/ Egypt. Beitr. Trop, Subtrop. Landwirt.
Tropenveterinarmed. 10:153-158.

Hymowitz, T., F.1. Collins, J. Panczner, and W.M.
Walker. 1972, Relationship Between the Content of Oil,
Protein, and Sugar in Soybean Seed. Agron. J.
64:613-616.

Iverson, J.L., and P, Bueno, 1981. Evaluation of High
Fressure Liquid Chromatography and Gas Liquid
Chromatography for Quantitative Determination of Sugars
in Foods. J. Assoc. Off, Anal, Chem. 64:139-143.

Jackson, P.A. 1980. Application of High-Performance
Liquid Chromatography and Enzymatic Methods to Food
Analysis with Special Reference to the Determination of
Sugars. Anal. Proc. 17:537-540.

Jacobs, M.B. 1984, The Chemistry and Technology of
Food and Food Products, 2nd ed., vol. 2, New York:
Interscience Publishers, 1,769 pp.

Jaya, T.V., and L.V, Venkataraman, 1981, Changes
in the Carbohydrate Constituents of Chickpea and
Greengram During Germination. Food Chem. 7:95-104.

Jood, S., U. Mehta, R, Singh, and C.M. Bhat. 1985,
Effect of Processing on Flatus-Producing Factors in
Legumes. J. Agric. Food Chem, 33:268-271.

Jurcevic, A., M. Dzamic, S. Kapor, and J. Jankovid.
1983. Sugars and Flavour Substances of Table Grape
Cultivars During Cold Storage. Acta Hort. 138:147-154.

Kader, A.A., C.M. Heintz, J.M, Labavitch, and H.L.
Rae. 1982, Studies Related to the Description and
Evaluation of Pistachio Nut Quality. J. Amer. Soc. Hort.
Sci. 107:812-816.

Kamath, M.V., and B. Belavady. 1980. Unavailable
Carbohydrates of Commonly Consumed Indian Foods. J.
Sci. Food and Agric. 31:194-202.

Kashani, G.G., and L.R.G, Valadon. 1984. Effects of
Gamma Irradiation on the Lipids, Carbohydrates and
Proteins of Iranian Pistachio Kernels. J. Food Technol.
19:631-638,

Kawamura, S., K. Nagao, and T. Kasai. 1977.
Determination of Free Monosaccharides and Detection of
Sugar Alcohols in Mature Soybean Seeds. J. Nutr. Sci.
Vitaminol, 23:249-255.

Kennedy, 1.R., 0.D, Mwandemele, and K.S. McWhirter.
1985. Estimation of Sucrose, Raffinose and Stachyose in
Soybean Seeds, Food Chem. 17:85-93.

Ketiku, A.O., and V.A. Oyenuga. 1972. Changes in the
Carbohydrate Constituents of Cassava Root-Tuber
(Manihot utilissima, Poh!) During Growth. J. Sci. Food
and Agric. 23:1451-1456.

Ketiku, A.O. and V.A. Oyenuga. 1973. Changes in the
Carbohydrate Constituents of Yam Tuber (Dioscorea
rotundata, Poir) During Growth, J. Sci. Food and
Agric. 28:367-373.

Kiba, N., T. Tomiyasu, and M, Furusawa, 1984. Flow
Enthalpimetric Determination of Glucose, Based on
Oxidation by 1,4-Benzoquinone and Use of an Immobilized
Glucose Oxidase Column, Talanta 31:131-132,

Kline, D.A., E. Ferandez-Flores, and A.R. Johnson.
1970. Quantitative Determination of Sugars in Fruits by
GLC Separations of TMS Derivatives. J. Assoc. Off.
Anal. Chem, 53:1198-1202.

Kute, L.S, $.S. Kadam, and D.K. Salunkhe, 1984,
Changes in Sugars, Starch and Trypsin Inhibitor
Activity in Winged Bean (Psophocarpus Tetragonolobus L.
DC) During Seed Development. J. Food Sci. 49:310-315.

Labaneiah, M.E.O., and B.S, Luh, 1981. Changes of
Starch, Crude Fiber, and Oligosaccharides in Germinating
Dry Beans. Cereal Chem. 58:135~138,

Lee, C.Y., R.S. Shallenberger, and M.T. Vittum. 1970.
Free Sugars in Fruits and Vegetables. N.Y. Food Life
Sci. Bull. No. 1, 12 pp.

33


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

; Common Monosaccharides Disaccharides Other Total
Food item Measure Weight sugars ars
Galactose Glucose Fructose Lactose Sucrose Maltose g Sug:
grams =~
Fr and Fruit Juices—Con.
Pears:
Raw (Bartlett)...... 1 pear
(2-1/2 inch
m) 166 [0.0] 3.2 10.6 [0.0] 3.0 0.7 * 7.41
Canned, solids and
liqui
Water pack .. 1 cup halves 244 [0.0] 4.6 9.5 [0.0] 0.7 - - 14.9
Juice pack ...... 1 cup halves 248 [0.0] 8.2 14.8 [0.0] 1.5 - - 241
Light syrup
1 cup halves 251 {0.0} 12.1 12.9 [0.0] 2.8 2.8 - 30.6
1 cup halves 255 [0.0} 15.6 15.0 [0.0] 3.6 4.8 - 38.8
8 fl oz 250 [0.0] 4.0 17.8 {0.0] . - - [21.8]
1 cup diced 155 [0.0] 4.5 3.3 [0.0} 4.8 0.0 - 18.4
1 cup 250 {0.0} 19.2 16.2 [0.0] 0.0 - - 35.5
1 cup 255 [0.0] 19.1 18.8 0.0) 5.6 - - 183.1]
Pineapple juice,
canned, unsweetened 8 fl oz 250 [0.0] * * [oo] * - - 31.2
Plums, raw:
Common . 1 plum 66 [0.0] 1.8 1.2 [0.0] 2.0 0.0 * {5.0]
Prune. 1 cup halves 165 [0.0] 5.1 5.4 [0.0] 8.2 0.5 * [19,3]
Pomegranates, raw. 1 pomegranate 154 {0.0} 17 1.2 {0.0] 0.6 0.0 - 13.7
Prunes, dried . 5 prunes 49 [0.0] 14.1 7.3 {0.0] 0.2 - - [21.6]
Prune juice, bottled 8 fl oz 256 [0.0] 1401 20.2 [oo] = - - 134.3]
Raisins ......5 1 cup 145 [0.0] 45.2 49.0 {0.0} [0.03 - [94.2]
Raspberries, raw 1 cup 123 [0.0] 4.3 3.9 too} 3.8 - - 7]
Rhubarb, raw . 1 cup diced 122 [0.0] 0.5 0.5 {0.0} 0.1 * * wl
Strawberries:
1 cup 149 {0.0} 3.3 3.7 [0.0] 15 0.1 - [8.6]
1 cup 149 [0.0] 4.5 4S [0.0] 0.7 - - [9.7]
Tangelos, raw. 1 tangelo 131 [0.0] 4.8 - (0.0] 4.8 - - [9.7]
Watermelon, raw. 1/16 melon 482 [0.0] 17 15.9 {o.0] 17.8 oH - (83.4)
Grains and Cereals
Amaranth, whole grain:
Raw. 1 cup 202 [0.0] 0.8 0.2 [0.0] 2.4 0.4 * [3.8]
Cooked. 1 cup 2406 {0.0} {0.2} [0.0] [0.2] * * [0.5]
Breakfast cereals
Hot type:
Farina, quick and
instant
1 cup 176 {0.0} * * 0.0] 0.7 * O41.)
1 cup 240 [0.0] * * [0.0] 0.2 * oo 8 6F
1 cup 174 [0.0] * * [0.0] 0.3 * 0.2 [0.5]
. 1 cup 242 [0.0] * * (0.0) 0.0 * 0.0 *
Oatmeal or rolled
oats:
Regular or
quick:
Dry. 1 cup 82 [0.0] 0.0 [0.0] io * 0.3 [1.5]
Cooked. 1 cup 239 [0.0] 0.0 [0.0] 1.0 * 0.0 [1,0]
Maple flavor
Dry. 1 cup 94 [0.0] - - {0.0} 5.9 * 0.2 [6.1]
1 cup 240 {0.0} - - {0.0} 7.2 * 0.0 [7.2]
1 cup 118 {0.0] - 0.2 [0.0] 0.7 * o.4 (1,3)
1 cup 242 [0.0] - 0.0 [0.0] 0.7 * 0.2 © [1.0]
Ready-to-eat:
Bran flakes 2/3 cup 28 [0.0] 0.3 0.3 0.0 2.6 0.3 * 3.4

19



Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides

Disaccharides

js Common i Other Total
Food item Weight
Measure Galactose Glucose Fructose Lactose Sucrose Maltose °U9@rs Sugars
grams
Sugars and Sweets—Con.
Puddings :
Canned (con.):
Rice 5-oz can 142 - * * * 14.6 - - *
5-oz can 142 - * * * 10.8 - - *
5-oz can 142 - * * * 20.9 - - *
Chilled, coconut
Cream oe eeeee ee eeee 5 oz 142 - * * * 16.2 - - *
Sugar:
Brown.....eeeeseeee 1 Cup 220 [0.0] 1 0.9 [0.0] 185.5 - - [197.8]
Granulated ......... 1 cup 200 [0.0] - - [0.0] 193.6 - - 193.6
Powdered, sifted... 1 cup 100 [0.0] - - [0.0] 93.0 - - 93.0
Sundae, fast food
Caramel . . 1 sundae 165 - 8.2 1.3 8.9 19.5 3.6 - 41.2
Hot fudge . + 1 sundae 164 - 2.5 0.8 9.3 27.9 0.7 - 41.7
Strawberry + 1 sundae 164 - 10.2 5.6 7.4 20.5 - - 446
Syrup:
Chocolate........... 2 tbsp 38 > 4B 2.9 1.9 11.6 1.7 2.8 19.7
Corn:
2 tbsp 42 - 6.3 0.5 [0.0] 0.9 at 3.7 [15.5]
2 tbsp 42 - 15.3 15.7 [0.0] 0.3 * * [31.3]
2 tbsp 42 - 8.7 0.9 [0.0] * 6.3 5.6 [21.5]
2 tbsp 42 [0.0] 1.0 0.4 [0.0] 24.8 - - [26.2]
1 tbsp 20 [0.0] 3.9 1,0 [0.0] 2.4 2.2 1.30 [10.9]
1 tbsp 2 [0.0] * * (0.0) 7.0 - - 13.8
1 tbsp at [0.0] 4.8 - {0.0] 1.8 0.3 - [6.8]
Topping, desser:
Butterscotch + 2 tbsp 38 - * - 0.5 * - - *
Chocolate. . + 2 tbsp 38 - * - 1 * - - *
Vegetables
Alfalfa seeds,
sprouted, raw....... 1 cup 33 {0.0} 0.0 0.1 [0.0] * * 0.0 *
Artichokes
1 medium 128 [0.0] 1.9 0.8 [0.0] 0.1 * * 2.6
1 medium 120 [0.0] 1.0 0.0 [0.0] 0.4 * * 1.3
: 1/2 cup 67 [0.0] 0.6 0.9 [0.0] 0.1 * * 14
Cooked.......-4e04. 1/2 cup 90 [0.0] 0.5 0.7 {0.0] 0.2 * * 18
Balsam-pear, raw..... 1/2 cup 24 [0.0} * * [0.0] * * + 0.2
Beans, snap:
1/2 cup 55 [0.0] 0.5 0.7 [0.0] 0.1 0.2 0.2 1.4
1/2 cup 62 [0.0] 0.5 0.6 0.0 0.2 0.1 Out 1.2
Canned, drained
solids 1/2 cup 68 {0.0} 0.4 0.3 [0.0] 0.1 Out ot [1.41]
Frozen . 1/2 cup 62 [0.0] 0.6 0.6 0.0 0.2 Out O.1 [1.6]
Frozen, cooked..... 1/2 cup 68 [0.0] 0.6 0.7 [0.0] 0.2 O.1 0.1 [1.8]
Beets, raw, sliced ... 1/2 cup 68 [0.0] 0.1 0.1 {0.0} 4.1 * * 4.0
Borage, raw. + 1/2 cup 48 [0.0] * * {0.0} * . * 0.8
Broadbeans, immature
1 cup 109 {0.0] 0.2 0.2 [0.0] 0.2 0.1 * 2.0
1/2 cup? 85 [0.0] 0.1 0.0 [0.0] 0.2 0.1 * 0.8
1 spear 151 [0.0] 0.9 i [0.0] 0.5 * 0.6 = [3,0]
1/2 cup 78 [0.0] 0.5 0.6 [0.0] 0.3 * * 1.7
1 sprout 21 {0.0} * [0.0] * *
Cabbage, chinese,
raw:
Pak-choi, 1/2 cup 35 [0.0] * [0.0] * * * 0.4
Pe-tsai 1 cup 76 [0.0] 0.6 0.5 {o.0] * * * 1.0
Cabbage, common
Raw, shredded . 1/2 cup 35 [0.0] 0.4 0.3 [0.0] 0.2 * * 1.3
Cooked 1/2 cup 78 [0.0] * * [0.0] * * *

? Value from similar food.

25


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Food item Common Weight Monosaccharides Disaccharides Other Total
Measure Galactose Glucose Fructose Lactose Sucrose Maltose SU9@rS Sugars
rams - gram:
Grains and Cereals—Con.
Rye flour .. 1 cup 106 [0.0] 0.5 0.3 {0.0} * 2.8 1.30 [4.9]
Tortillas, corn 1 tortilla
(7 inch) 30 [0.0] 0.0 0.0 [0.0] Ot * 0.0 © [0.2]
Wheat:
2 tbsp 7 [0.0] 0.0 0.0 (0.0] O.1 0.0 * 0.3
1 cup 125, [0.0] O.4 * {0.0} 1.9 * * 12.3]
1 cup 125 0.0 0.8 0.4 [0.0] 0.5 0.0 * 2.1
1 cup 120 {0.0} * * [0.0] 0.8 0.1 * 2.8
1 tbsp 5 [0.0] * * [0.0] 0.4 0.0 0.2 © [0.6]
1 tbsp 5 [0.0] * [0.0] 0.8 * 0.2 [0.6]
1 cup 189 0.0 0.2 0.2 [0.0] wd - - [1.5]
1 cup 182 [0.0] * * [o.0) (0.4) - - fo.4}
1 cup 171 [0.0] * * {0.0} 1.2 * 0.0 [1.2]
1 cup 161 {0.0} 0.3 0.3 {0.0} 0.5 * 0.0 0 [1.1]
1/2 cup 98 - * * [0.0] 0.7 0.0] * *
. 1/2 cup 15 - * * {0.0] [0.3] [0.0] * *
Baked beans, canned
with:
Franks, in tomato
sauce see 1/2 cup 128 - 1a 1.2 * 2.7 - 0.6 [5.9]
1/2 cup 126 - 2.0 1.8 [0.0] 5.4 {0.0] 1.3 [10.5]
1/2 cup 127 - 1.9 1.0 [0.0] 3.3 0. 0.8 [7.2]
1/2 cup a4 0.7 0.2 0.2 [0.0] 1.5 {0.0} 3.3 [5.8]
1/2 cup 86 (0.3) 0.0 0.0 {0.0] 0.9 [0.0] 1.6 [2.8]
1/2 cup 75 0.1 0.3 0.7 [0.0] 1.6 0 * .
1/2 cup 85 [0.0] [0.1] [0.3] {o.0] [0.3] [0.0] * (1.5)
1/2 cup 100 0.2 0.2 0.3 [0.0] 3.8 0.8 2.2 10,7
1/2 cup 82 (0.1) [0.1] {0.1] [0.0] 1.0 {0.2} 0.8 © [3.9]
1/2 cup 97 - 0.0 0.0 [0.0] 2.5 [0.01 * .
1/2 cup 88 - 0.0) [0.0] f0.0] 0.4 [0.0] * [1.9]
1/2 cup 96 - 0.1 0.3 [0.0] 17 0.3 24
1/2 cup 99 - [0.0] 0.1 0.0) [0.5] 0.0 0.9 [1.8]
1/2 cup 95 - * 0.6 [0.0] 1.3 [0.0] * 8.1
1/2 cup 92 - * [0.2] [0.0] [0.5] [0.0] * [2.7]
1/2 cup 90 - * [0.0] [0.0] 1.7 [0.0] * 17
1/2 cup 83 - * [0.0] [0.0] [0.5] [0.0] * 12.3]
1/2 cup 104 - 0.4 0.6 [0.0] 1.2 [0.0] * 6.
1/2 cup 96 - [0.0] 10.2] 0.0 [0.3] [0.0] * [1.9]
1 oz 28 - Out 0.0 [0.0] 1 [0.0] 0.1 1.2
1 oz 28 - 0.1 [0.0] [0.0] 1.0 0.1 0.1 143
Oil-roasted . 1 oz 28 - 0.0 {0.0} [0.0] 1.0 0.0 * *
Spanish:

Dried .... + 102 28 - 0.0 [0.0] [0.0] Wd * * *
Dry-roasted + loz 28 - 0.1 [0.0] {0.07 1.0 * *
Peanut butter. . 1 tbsp 16 - 0.2 0.0 0.0 Wt 0.0 * 1.2]

Peanut flour,
defatted ....... sees loz 28 - 0.6 [0.0] [0.0] 2.0 * * *

3 Mature seeds.

21


and C.B. Lillibridge, 1976. A Method for
Qu Identification of Sugars and Semiquantitative
Determination of Lactose Content Suitable for a Variety of
Foods. Am. J. Clin. Nutr. 29:428-440.

Li, B.W., and P.J. Schuhmann. 1980. _Gas-Liq)
Chromatographic Analysis of Sugars in Ready-to-Eat
Breakfast Cereals. J. Food Sci. 45:138-141,

Li, B.W., and P.J. Schuhmann. 1983. Sugar Analysis
of Fruit Juices: Content and Method. J. Food Sci
48 :633-653.

Li, B.W, P.J. Schuhmann, and J.M. Holden. 1983.
Determination of Sugars in Yogurt by Gas-Liquid
Chromatography. J. Agric. Food Chem. 31:985-989,

Li, B.W., P.J, Schuhmann, and K.K. Stewart. 1982.
Analysis of Sugars and Starch in Foods: Methods and
their Limitations. In Metabolic Effects of Utilizable
Dietary Carbohydrates, ed. S. Reiser. pp. 29-53. New
York: Marcel Dekker.

Lineback, D.R., and C.H. Ke, 1975. Starches and
Low-Molecular-Weight Carbohydrates from Chickpea and
Horsebean Flours. Cereal Chem, 52:338-347.

 C.S. Rathee, and S.M. Chahal. 1983.
Sugar Contents of Cowpea (Vigna sinensis) and their
Effect on in Vitro Dry Matter Digestibility. Indian J.
Anim. Sci, 53:015-817,

Lonergan, D.A., O. Fennema, and C.A. Amundson. 1981.
Stability of Proteins in Ultrafiltered Low Lactose Milk
Concentration During Frozen Storage. J. Food Sci.

46 :1606-1611.

Longe, 0.G. 1979. Carbohydrate Composition of

Different Varieties of Cowpea (Vigna unguiculata) .
Food Chem. 6:153-I6l.

Lorenz, K., and M. Gross. 1984. Saccharides of
Amaranth, Nutr. Rep, Internatl. 29:721-726.

MacArthur, L.A., and B.L. D'Appolonia. 1979.
Comparison of Oat and Wheat Carbohydrates. I. Sugars.
Cereal Chem, 56:455-457.

Macrae, R., and A, Zand-Moghaddam. 1978. The
Determination of the Component Oligosaccharides of
Lupinseeds by High Pressure Liquid Chromatography.
J. Sci. Food Agric. 29:1083-1086.

Martin-Villa, C., C. Vidal-Valverde, and E. Rojas-
Hidalgo, 1982. A Research Note: High Performance
Liquid Chromatographic Determination of Carbohydrates in
Raw and Cooked Vegetables. J. Food. Sci. 47:2086-2088,

Martin-" C., C. Vidal-Valverde, M.W. Dabrio, and
E, Rojas-Hidalgo. 1981. Chromatographic Measurement of
the Carbohydrate Content of Some Commonly Used Soft
Drinks. Am. J. Clin, Nutr. 34:1432-1836.

Mason, B.S., and H.T. Slover. 1971. A Gas
Chromatographic Method for the Determination of Sugars
in Foods. J. Agr. Food Chem, 19:551-554,

Mattei, J. 1976. Blue Diamond: California Almond
Growers Exchange, Sacramento, CA. Unpublished data.

McDonald's Corporation. 1984. Sugar profile; McDonald's
products. Hazelton Laboratories.

34

Molnar-Perl, 1,, and M, Pinter-Szakacs. 1984. Gas-
Liquid Chromatographic Determination of the Raffinose
Family of Oligosaccharides and their Metabolites Present in
Soy Beans. J. Chromatogr. 295:433-43.

Montgomery, M.W., F.G.R. Reyes, C. Cornwell, and
D.V. Beavers. 1982. Sugars and Acid Analysis and
Effect of Heating on Color Stability of Northwest Concord
Grape Juice. J. Food Sci, 47:1883-1885.

Naivikul, O., and B.L. D'Appolonia. 1978. Comparison
of Legume and Wheat Flour Carbohydrates. 1. Sugar
Analysis. Cereal Chem. 55:913-918.

Nestles' Company. 1982. Nestle Company, Inc., White
Plains, New York, Unpublished data.

O'Connell, R.1., and P.G, Keeney. 1976. Compositional
Data for Various Chocolate Products. Penn. State Univ.,
Univ. Park, PA. Unpublished data.

Ologhobo, A.D., and B.L, Fetuga. 1982. Carbohydrate
Constituents of Some Lima Bean (Phaseolus lutatus)
Varieties, Nutr. Rep. Internatl. 26:981-988.

Oupadissakoon, C., C.T. Young, F.G. Giesbrecht, and
A, Perry. 1980, Effect of Location and Time of Harvest
on Free Amino Acid and Free Sugar Contents of Florigiant
Peanuts. Peanut Sci. 7:61-67.

Qupadissakoon, C., C.T. Young, and R.W. Mozingo.
1980, Evaluation of Free Amino Acid and Free Sugar
Contents in Five Lines of Virginia-Type Peanuts at Four
Locations. Peanut Sci. 7:55-60.

Pal, D.K., M.D. Subramanyam, N.G. Divakor, C.P.A.
Ayer, and Y. Selvaraj. 1980. Studies on the Phy
Chemical Composition of Fruits of Twelve Papaya

Varieties. J. Food Sci. Technol. India 17:254-256.

Pascual, C.G., R. Singh, and B.O. Juliano. 1978. Free
Sugars of Rice Grain. Carbohydrate Res. 62:381-385.

Pattee, H.E., C.T. Young, and F.G. Giesbrecht. 1981.
Seed Size and Storage Effects on Carbohydrates of
Peanuts. J. Agric. Food Chem. 29:800-802.

Prager, M.J., and M.A. Miskiewicz. 1979. Sugars and
Sugar Products: Gas-Liquid Chromatographic
Determination of Individual Sugars in Confectionery
Products. J. Assoc. Off. Anal. Chem. 62:262-265.

Pritchard, P.J., E.A. Dryburgh, and B.J. Wilson, 1973.
Carbohydrates of Spring and Winter Field Beans (Vi
faba L.). J. Sci. Food Agric. 24:663-668.

Quemener, B., J. Brillouet, and A. Ciceritol, 1983.
Pinitol Digalactoside from Seeds of Chickpea, Lentil, and
fe Lupin. Phytochem. 22:1745-1751.

wi

Rajakyla, E., and M. Paloposki. 1983. Determination of
Sugars (and Betaine) in Molasses by High-Performance
Liquid Chromatography. Comparison of the Results with
those Obtained by the Classical Lane Eynon Method. J.
Chromatogr, 282 :595-602.

Rao, P.S. 1976. Nature of Carbohydrates in Pulses. J.
Agric. Food Chem, 24:958-961.

Reichert, R.D., and S.L. MacKenzie. 1982. Composition
of Peas (Pisum sativum) Varying Widely in Protein
Content. J. Agric. Food Chem, 30:312~317.


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Food item Common weight Monosaccharides Disaccharides Other Total
Measure Galactose Glucose Fructose Lactose Sucrose Maltose ‘SU9°rs sugars
rams
Beverages—Con.
Fruit drinks (con.):
Lemonade:
Dry mix . 1 oz 28 [0.0] 0.0 0.0 [0.0] 14.6 - - [14,6]
Prepared with
8 floz water.. 8 fl oz 268 [0.0] [0.0] [0.0] fo.0) [14.5] - - (14.5)
Dry mix with
aspartame ....... 0.42 oz 12 [0.0] 0.0 0.0 {0.0} 0.0 - - [0.0]
Prepared
8 floz water.. 8 fl oz 238 [0.0] [0.0] [0.0] {0.0} [0.0}  - - [0.0]
Frozen
concentrate. 6-02 can 219 [0.0] 45.6 34.6 [0.0] 10,7 - - [90.9]
Prepared . 8 fl oz 248 foo) {11.4} 18.7] fo.0} [2.7] - - [22.8]
Orange, breakfast
type:
2/3 cup 128 {0.0] 10.2 9.5 [0.0] 96.0 - - [115.7]
Prepared . 4 tsp and 8 .
floz water 248 [0.0] [2.5] [2.2] [0.0] [22.1] - - [26.8]
Frozen
concentrate, 12 fl oz 430 [0.0] 46.4 28.4 [0.0] 62.8 12.0 = [199.6]
Prepared . 8 fl oz 249 {0.0} {7.7} [4.7] fo.0] [10.5] [2.0] = [2a.97
Orange, canned . 8 fl oz 248 0.0 0.0 0.0 0.0 17.9 0.0 - 17.9
Punch:
8 fl oz 248 [0.0] 8.8 9.2 {0.0} 9.2 0.0 - 28.0
I oz 28 to.0] 0.8 0.0 [0.0] 16.0 - - [16.8]
2 thsp and 8
fl oz water 262 [0.0] 10.7 11.0 [0.0] 8.9 - - 30.4
Frozen
concentrate. 12 fl oz 418 [0.0] 42.6 33.0 [0.0] 75.7 - = 151,38
8 fl oz 247 [0.0] (7.2) 15.4] [0.0] [12.6] - = [25.2]
1-1/2 floz 52 [0.0] 1.9 1.9 [0.0] 15.5 0.9 0.1 [20.3]
1-1/2 floz 47 * * * * 8.1 * * *
1-1/2 floz 50 [0.0] 0.6 0.0 [0.0] 13.6 * [14.2]
1-1/2 floz 42 {0.0} - [0.0] [oo] = - - 0.0
Sherry, medium, dry. 2 fl oz 59 {0.0} wt wt {0.0} 0.0 - - 2
Tea, brewed:
Black . 8 fl oz 240 {0.0} f0.0] [0.0] [0.0] [0.0} ~ ~ 0.0
Herbal 8 fl oz 240 [0.0] - - [0.0] - - - 0.0
Thirst-quencher
drink,
8 fl oz 24 [0.0] 5.8 5.1 [0.0] 3.8 - - 1.2
1 fl oz 28 [0.0] 0.5 0.6 {0.0) 0.8 - -
1 floz 30 [0.0] 1.8 1.8 [0.0] WT - -
1-1/2 floz 42 [0.0] - - Ch) - -
Whiskey sour, mix,
without alcohol
Dry. 1 packet 7 [0.0] 0.2 0.0 [0.0] 12.1 0.0 - 112.3)
Liquid 1 fl oz 32 fo.0] 25 2.6 [0.0] 1.2 0.7 - i721]
Wine:
Red. 3-1/2 floz 103 [0.0] 0.1 * [0.0] - - - *
Rose ..... 3-1/2 floz 103 [0.0] 0.8 1.8 [0.0] 0.0 - - 2.6
White. 3-1/2 floz 103 {0.0} O48 0.3 [0.0] 0.0 - - 0.6
Wine cooler. 12 fl oz 355 {0.0} 3.1 12.8 [0.0] 9.6 - - [35.5]
Wine without alcohol... 3-1/2 floz 104 fo.0] 1.9 2.0 [0.0] 0.0 - - [3.3]
Dairy Products
Cheese:
Natural:
Cheddar.......4+5 1 oz 28 0.2 0.0 [0.0] 0.2 [0.0] - 0.1 [0.5]
Cottage:
Creamed
(48 fat) 0... 1 cup 225 - - {0.0} 1.4 [0.0] - {0.0} (1.4)
Lowfat (less
than 0.5% fat). 1 cup 145 - - {0.0} 4.6 © (0.0) ~ {0.0} [4.6]

‘Prepared with water unless specified otherwise.

16


Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides Disaccharides
Food item Moisture Otner Totals
Galactose Glucose Fructose Lactose Sucrose Maltose ug 9
percent “= grams
Grains and Cereals—Con.
Pasta (con.)
Macaroni and spaghetti,
Whole-wheat
8. [0.0] 0.5 [0.0] 0.7 2.0 0.2 (3.71
67.8 [0.0] [0.2] (0.1) [0.0] 0.1 0.3 0.1 {0.8}
11,4 {0.0] * * [0.0] * 0.2 *
3.8 [0.0] * * [0.0] * 0.2 *
2.7 [0.0] * * {0.0] * 0.2 [1.0]
9.7 [0.0] 0.2 0.2 [0.0] 0.5 * * [0.9]
12.0 {0.0} 0.1 * {0.0] 0.4 * 0.2 [0.7]
70.3 fo.0] 0.0 * [0.0] 0.2 * 0.0 *
10.0 {0.0} * * {0.0} 0.8 * 0.2 [1.0]
12.0 [0.0] 0.2 . [0.0] 0.2 0.1 * [0.5]
72.6 [0.0] 0.0 * [0.0] 0.1 0.0 * [0.2]
10.3 [0.0] * * (0.0) 0.4 * * *
23.4 [0.0] * * {0.0} 0.3 * * *
11.0 {0.0] 0.5 0.3 [0.0] * 2.6 1.2 [4.6]
Tortillas, corn 45.0 fo.0] 0. 0.0 {0.0} 0.3 * 0.1 [0.5]
Wheat:
Bran, crude... 11.5 [0.0] 0.2 0.2 [0.0] wt o.1 * 43
Flour:
Semolina. 17 [0.0] 0.3 * [0.0] 1.5 * * [1.8]
White ..... 12.0 0.0 0.6 0.3 [0.0] 0.8 0.0 * 17
Whole-wheat . 12.0 [0.0] * * [0.0] 0.3 O.1 * 2.0
11.5 [0.0] * * [0.0] TH 0.1 4.7 112.2)
[0.0] [0.0] 7.8 * 4.2 [12.0]
12,8 0.1 1 [0.0] 0.6 - - (0.8)
287.7 [0.0] {0.0} {0.0} [0.0] [0.2] - - 0.2]
Wild rice:
Raw...... 8.5 [0.0] [0.9] [0.9] {0.0] 0.7 * 0.0 [2.5]
Cooked.......sseee+ 78.5 [0.0] 0.2 ) 0.3 * 0.0 [0.7]
Legumes’
Adzuki beans
Raw . 13.4 - * * {0.0} 0.7 (0.0) * *
Cooked. 66.3 - * * [0.0] f0.3] [0.0] * *
Baked beans, canned with:
Franks, in sweet sauce. 69.3 - 1 0.9 * 2.1 - 0.5 [4.6]
Pork, in sweet sauce 70.7 - 1.6 1a [0.0] 4.3 [0.0] 1.0 [8.3]
Tomato sauce 73.5 - 1.5 0.8 (0.0) 2.6 0.2 0.6 [5.7]
Black-eyed peas:
12.0 8 0.2 0.2 [0.0] 1.8 [0.0] 3.9 [6.9]
70.0 [0.3] 0.0 0.0 [0.0] Wd [0.0] 1.9 (3.3]
11.0 al 0.4 0.9 [0.0] 24 0.0 *
: [0.0] [0.1] [0.3] 0} 0.3 (0.0] 11.8]
115 22 [0.0] 3.8 0.4 2.2 10.7
0.2 (0.1) [0.1] [0.1] [0.0] 1,2 0.2 1.0 [4.8]
Common beans:
Raw... 11.3 - 0.0 [0.0] 2.6 {0.0} * 5.5
Cooked. 64.6 - [0.0] [0.0] 0] 0.5 (0.01 * [2.2]
Lentils
11.2 - Ot 0.3 [0.0] 1.8 0.3 2.2 5.8
9.6 - [0.0] 0.1 [0.0] 0.5 0.0 0.9 [1.8]
10.2 - * 0.6 [0.0] 1.4 [0.0] * 8.5
69.8 - * [0.2] {0.0] {0.5} [0.0] * [2.9]

? Value from similar food.
3 Mature seeds.


Sources of Data

Abdullah, A,, R.E. Baldwin, and H. Minor, 1984.
Germination Effects on Flatus-Causing Factors and
Antinutrients of Mung beans and Two Strains of

Small-Seeded Soybeans. J, Food Prot. 47:441-444,

Abou-Guendia, M., and B.L. D'Appolor 1973,
Changes in Carbohydrate Components During Wheat
Maturation, I1, Changes in Sugars, Pentosans, and
Starch, Cereal Chem. 50:723-738,

Alabran, D.M., and A.F. Mabrouk. 1973. Carrot
Flavor: Sugars and Free Nitrogenous Compounds in
Fresh Carrots. J. Agric. Food Chem. 21:205-208.

Alm, L, 1980.

Effect of Fermentation on Lactose,
ctose Content in Milk and Suitability
of Fermented Milk Products for Lactose Intolerant
Individuals, J. Dairy Sci, 65:346~352.

Aman, P. 1979.
Seeds from Mung Bean and Chickpea.
Agric. 30;869-875.

Carbohydrates in Raw and Germinated
J. Sci. Food

Anan, T., H. Takayanag, K. Ikegaya, and M. Nakagawa.
1981. High-Performance Liquid Chromatographic
Determination of Free Sugars in Green Tea. Nippon
Shokuhin Kogya Gakkaishi 28:632-639.

Augustin, J., P. Tassinari, and P.K. Melethil, 1986.
Nutritional Evaluation of the Solid and Liquid Portions of
Selected Canned Fruits and Vegetables. Food Research
Center, University of Idaho. USDA Contract, Final
Progress Report.

Baker's, General Foods Corporation. 1982. Chocolate,
Cocoa, Coconut. Tarrytown, New York: Baker's General
Foods Corporation. Unpublished data.

Barratt, D.H.P. 1982. Chemical Composition of Mature
Seeds from Different Cultivars and Lines of Vicia faba L.
J. Sci, Food Agric. 33:603-608.

Becker, R. 1968.
Mannitol in Celery.

Identification of Some Sugars and
J. Food Sci. 33:128-130.

Becker, R., and K. Lorenz. 1978. Saccharides in Proso
and Foxtail Millets. J. Food Sci. 43:1412-1414,

Best Foods. 1981, Nutritive Values of Food Products
Made by Best Foods, CPC International, Inc., North
America. Unpublished data,

Bhatty, R.S.
Bean Cultivars.

1974. Chemical Composition of Some Faba
Can, J, Plant Sci, 54:413-421.

Bianchi, M.L.P., H.C. Silva, and G.L. Braga. 1984,
Oligosaccharide Content of Ten Varieties of Dark-Coated
Soybeans. J, Agric. Food Chem. 32:355-357.

Bianchi, M.L.P., H.C, Silva, and M.A.P. Campos.
Effect of Several Treatments on the O! saccharide
Content of a Brazilian Soybean Variety. J. Agric. Food
Chem. 31:1363-1364.

1983,

Biliaderis, C.G., and D.R. Grant. 1979. A Comparison
of the Enzymatic Hydrolysis of Smooth Pea Starch to that
of Corn and Wheat. Can. Inst. Food Sci. Technol. J.
12:131-134,

Boland, F.E., V.H. Blomquist, and B. Estrin. 1972.
Fruit and Fruit Products--Chemical Composition of Mexican
Pineapple. J. Assoc. Off. Anal. Chem. 55:200-201.

Bourges, H., J.L. Camacho, and N. Banafunzi. 1981.
Composition and Nutritive Value of Green Soybeans of the
BM2 Variety. J. Amer, Oil Chem. Soc. 58:371-372.

Brown, A.G., and D.M. Harvey. 1971, The Nature and
Inheritance of Sweetness and Acidity in the Cultivated
Apple. Euphytica 20:68-80.

Buckee, G.K., and R. Hargitt.
Residual Carbohydrate in Beer.

1977. Measurement of
J. Inst. Brewing

83:275-278.
Calixto, F.S., M. Bauza, F.M, De Toda, and A.
Argamenteria. 1981, Amino Acids, Sugars, and Inorganic

Elements in the Sweet Almond (Prunus amygdalus}. J.
Agric. Food Chem. 29:509-5II.

Canella, M., A, Bernard, and D. Marghinotti. 1984.
Fermentation of Sunflower Meal. Lebensm. Wiss. Technol.
17:102-145,

Carey, E.E., A.M. Rhodes, and D.B. Dickinson. 1982.
Postharvest Levels of Sugars and Sorbitol in Sugary
Enhancer (su se) and Sugary (su Se) Maize. HortScience
17:241-242,

Cegla, G.F., and K.R. Bell, 1977. High Pressure
Liquid Chromatography for the Analysis of Soluble
Carbohydrates in Defatted Oilseed Flours. J, Amer. Oil
Chem. Soc. 54:150-152.

Cerning, J., A. Saposnik., and A, Guilbot. 1975.
Carbohydrate Composition of Horse Beans (Vicia faba) of
Different Origins. Cereal Chem. 52:125-138,

Cerning-Beroard, J., and A. Filiatre. 1976. A
Comparison of the Carbohydrate Composition of Legume
Seeds: Horsebeans, Peas, and Lupines. Cereal Chem.
53:968-978.

Chan, H.T., and S.C. Kwok, 1975. A Research Note:
Identification and Determination of Sugars Some
Tropical Fruit Products. J, Food Sci. 40:419-420,

Chan, H.T., and C.W.Q. Lee. 1975. A Research Note:
Identification and Determination of Sugars in Soursop,
Rose Apple, Mountain Apple, and Surinam Cherry. J.
Food Sci. 40:892-893.

Chung, W.C., M.W, Kim, K.J. Song, and E.H. Choi.
1984. Chemical Composition in Relation to Quality
Evaluation of Korean Honey. Korean J. Food Sci.
Technol. 16(1) :17-22.

Colonna, P., D. Gallant, and C. Mercier. 1980.
sativum and Vicia faba Carbohydrates: Studies of
Fractions Obiained After Dry and Wet Protein Extraction
Processes. J. Food Sci. 45:1629-1636.

Pisum

Cornwell, C.J., R.E. Wrolstad, and F.G.R. Reyes. 1981.
Effect of Sucrose Addition on the Sugar and Sorbitol
Composition of Frozen Sweet Cherries and their Derived
Concentrates. J. Food Sci. 47:28!-284,

Dako, D.Y., J.D. Watson, and M, Amoakwa-Adu. 1974,
Available Carbohydrates in Ghanaian Foodstuffs. Part I:
Distribution of Sugars in Fruits. Plant Foods for Man
(121-125.

Damon, C.E., and B.C. Pettit. 1980. Sugars and Sugar
Products: High Performance Liquid Chromatographic
Determination of Fructose, Glucose, and Sucrose in
Molasses. J. Assoc. Off. Anal. Chem. 63:476-480.

31


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

rood item Common Weight Monosaccharides Disaccharides Other Total
Measure Galactose Glucose Fructose Lactose Sucrose Maltose °U9@"S sugars
rams
Vegetables—Con.
Tomato products,
canned:
Paste + 1/2 cup 131 [0.0] 1a 1.7 [0.0] 0.0 * * 13.1)
+ 1 cup 250 [0.0] 7.2 8.5 [0.0] * * *
+ 1/2 cup 122 [0.0] 2.8 2.2 {0.0] * * * *
1/2 cup 65 {0.0] 1.9 * {0.0} 0.5 * * 2.5
1/2 cup 78 [0.0] * * {o.0] * * * *
Turnip greens,
chopped
: + 1/2 cup 28 [0.0] 0.3 0.2 {0.0] 0.1 * * [0.6]
+ 1/2 cup 2 [0.0] 0.1 0.0 {0.0} 0.0 * * 0.1
canned .. vee 1/2 cup 121 {0.0] 1.6 2.3 0.0 0.2 0.0 * 4.0
Waterchestnuts, raw,
unpeeled . 1 nut 12 [0.0] * * [0.0] * * * 0.6
Watercress, raw + 1 sprig 2 {0.0} 0.0 0.0 fo.0] 0.0 * * 0.0
Waxgourd, raw,
cubed . ~ 1 cup 132 [0.0] 0.7 0.7 10.0} 0.0 * * (1.4)
Yams, cubed:
Raw.. 1/2 cup 15 [0.0] 0.0 0.0 {0.0} 0.3 * 0.4
Cooked. vee 1/2 cup 68 f0.0] 0.0 0.0 foo} [0.3] [0.0] * [0.3]
Miscellaneous
Carob powder,
‘sweetened .. + 2 tbsp 13 [0.0] 1.2 [0.0] [0.0] 3.3 - - [4.5]
Chocolate, bak 2 loz 28 - 0.0 0. * 0.1 * * {0.2}
Cocoa, powder:
Natural. . 10 28 - 0.0 0.2 * 0.1 * * *
Dutch + loz 28 - 0.0 0.2 * 0.1 * * *
Dressing
Caesar + 1 tbsp 15 [0.0] 0.2 0.1 0.0 0.1 0.1 - 0.8
Cole sla + 1 tbsp 15 [0.0] 0.7 0.6 0.0 2.0 0.0 - 3.2
French,
calorie tbsp 16 [0.0] 1.2 ww 0.0 0.8 0.0 - 3.1
Russian .......05 1 tbsp 16 [0.0] 2.8 0.3 0.0 1.0 0.9 - 5.0
Russian, low-
calorie. ......+ 1 tbsp 15 [0.0] 2.4 1.8 0.0 0.0 0.0 - 4.2
Sandwich spread 1 tbsp 15 [0.0] 0.7 0.6 0.0 1.2 0.0 - 2.5
Steak sauce . 1 tbsp 7 [0.0] wt 0.6 0.0 0.3 0.2 - 2.2
Tomato catsup 1 tbsp 15 [0.0] wt 0.5 [0.0] * * * 1.7]

28



Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides Disaccharides Other Total
Food item Moisture sugar:
Galactose Glucose Fructose Lactose Sucrose Maltose gars sugars
percent <==" grams --=

Dairy Products—Con.

Ice milk (soft serve),
fast food, with cone:

Cake cone 64.6 {0.0} 0.9 0.7 5.7 0.7 *
Sugar cone. 54.6 [0.0] 1.0 0.4 5.1 0.6 * 19.1
Milk:
Fluid:
Whole (3.43 fat). 82.0 [0.0] [0.0] [0.0] 4.9 [0.0] {0.0} *
Skim 90.8 [0.0] [0.0] {0.0} 44 {0.0} 0.0} [0.0] [4.4]
Acidop! . * 0.7 (0.0) [0.0] 2.6 {0.0} [0.0] [o.0) {3.3]
Buttermilk . 90.1 0.2 [0.0] [0.0] 3.7 f0.0) [0.0] {0.0} AB
Dry:
Whole . 2.5 - - [9.0] 35.9 - - - [35.9]
Nonfat . 3.2 - - fo.0] 50.4 - - - (50.4)
Shakes, fast food:
Chocolate 715 - 1.6 4.8 0.9 * 17.6
Strawberry. Tat 1.8 49 1.5 * 18.6
Vanilla 74.7 1.8 5.0 1.0 * 17.8
Whey, aci 93.3 {0.0} {9.01 4S * {0.0] [4.5]
Yogurt, lowfat:
Plain... 87.9 14 {9.9} 37 [0.0] [9.0] [9.0] 5.1
Strawberry 75.3 1.0 3.4 2.6 3.3 44 * 15.3
EGGS~-See FAST FOOD ENTREES
Fast Food Entrees
Cheeseburger sendwich
fincludes roi!) :
Regular . 4s. - 19 2.0 0.2 2.7 - 5.1
Double. eee 1a aI 3.1 0.1 - 2.9
Eggs, scrambied : - a5 aT 4 ST - [9.9]
Engiish muffin with egg
cheese, and canadian
bacon .. sees 30 - OT 13 ont ot 0.9 - 2.0
Fish sandwich (incluaes
roll)... 43.0 - 9.8 13 0.2 6.3 e7 - 3.3
Hamburger sandwich
{includes roi) :
Regular .. - 17 iB 0.2 O.5 0.9 ~
4-oz patty - 17 1. O.1 9. 2.8 - 43
Fruits and Fruit Juices
Apples, raw, unpealed ..... 0 &3.9 {0.9] 2.3 1.6 (0.0) 3.3 ot - 113.3]
Apple juice, canned,
unsweetened............06. 87.9 10.0] 2.5 5.6 [0.0] 7 - - 19.9
Applesauce, canned,
sweetened . 79.6 {o.e] 4.3 7.5 [0.01 47 - - 616.5}
Apricots:
Raw 4 [0.0] 1.6 0.7 0.0] 5.2 1.0 - 9.3
Dried 3h [9.0} 26.3 12.2 (9.0} 6.4 - - [38.93
Avocados. 72.6 10.0) 0.5 0.2 [0.0] 0.1 9.0 O.1 [0,9]
Bananas, raw. 78.3 {0.0] 4.2 27 [9.0] 8.5 2.0 out 15.6
Blackberries, raw . 85.6 [0.0] 3.1 at [0.0] ou O.5 - 7.9
Blueberries, raw 84.6 [0.0] 3.5 3.6 [0.0] 0.2 - - [7.3]
Cantaloup, raw. 89.8 [9.0] 1.2 1.8 {0.0] 5.4 9.0 0.3 [8.7]
Carambola, raw. 90.9 (0.0) 3.1 3.2 [0.0] 0.8 - - 17.1]
Cherries, raw:
Sour . 86.1 [0.0] 4.3 3.3 [0.0] 0.5 0.0 ~ [8.1]
Sweet . : 80.8 f0.0] 8.1 6.2 [0.0] 0.2 0.1 - 14.6]
Cranberry juice cocktail,
bottled 85.0 [0.05 * * [0.0] * - - 13.5
Currants, raw 82.0 [0.0] 3.3 3.7 [0.0] 1.0 0.0 - [8.0]
22.5 [0.0] * * [0.0] 44.6 - - 64.2
79.1 3.7 2.8 [0.0] 0.4 - * [6.9]
28.4 41 28.6 26.0 [0.0] 6.5 - 1.3 [66.5]



Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides Disaccharides
Food item Moisture Other Total
Galactose Glucose Fructose Lactose Sucrose Maltose 9 9
percent _ rams.
Beverages~-Con.

Fruit drinks (con.):
Orange, breakfast type

Dry mix 0.2 [0.0] 8.0 7.4 [0.0] 75.0 - - [90.4]
Prepared 88.1 [0.0] [1.0] [0.9] [0.0] [8.9] - - [10.8]
Frozen concentrate 59.2 [0.0] 10.8 6.6 [0.0] 14.6 2.8 - [34.8]
Prepared. 87.6 [0.0] (3.1] {1.9} [0.0] (4.2) [0.8] - [10.0]
Orange, canned 86.9 [0.0] 0.0 0.0 0.0 7.2 0.0 - 7.2
Punch:
Canned..... 88.0 {0.0} 3.4 3.7 [0.0] 3.7 0.0 - 11.3
Dry mix.... 1.4 [0.0] 2.9 0.0 [0.0] 57.1 - - [60.0]
Prepared..... 90.4 [0.0] 4d 4.2 [0.0] 3.4 - - 11.6
Frozen concentrate 58.2 [0.0] 10.2 7.9 [0.0] 18.1 - - [36.2]
Prepared 88.2 [0.0] [2.9] [2.2] [0.0] 15.1] - - [10.2]
Liqueur :
Coffee ........5008 31.0 10.0] 3.6 3.6 [0.0] 29.8 1.8 0.2 139.0]
Coffee with cream . 46.5 * * * * 17.3 * * *
* {0.0] 1.3 0.0 (0.0) 27.1 - * [28.4]
66.6 [0.0] - [0.0] 0.0) - - - 0.0
72.5 [0.0} 1.8 1.8 to.0] 0.0 - - 3.6
Tea, brewe
99.7 [0.0] [0.0] [0.0] [0.0] [0.0] - - 0.0
99.7 [0.0] - - [0.0] - - - 0.0
93.5 [0.0] 2.4 271 0.0] 14 - - 5.9
* [0.0] 1.9 2.0 [0.0] 1.6 - - 5.5
* {0.0} 6.1 6.1 [0.0] 3.7 - - 15.9
66.6 [0,0] - - [0.0] - - - 0.0
Whiskey sour, mix,
without alcohol:
0.6 [0.0] 1.0 0.0 [0.0] 71.4 0.0 - [72.4]
78.2 [0.0] 7.9 8.2 {0,0] 3.8 2.3 - [22.2]
88.5 [0.0] 0.1 * {0.0] - - - *
88.9 [0.0] 0.8 17 [0.0] 0.0 - - 2.5
89.6 [0.0] 0.4 0.3 [0.0] 0.0 - - 0.6
Wine cooler . 85.0 [0.0] 3.7 3.6 [0.0] 27 - - 110.0]
Wine without alcohol ...... 94.6 [0.0] 1.8 1.9 {0.0] 0.0 - - (3.71
Dairy Products
Cheese:
Natural:
Cheddar 36.8 0.8 0.1 [0.0] 0.7 [0.0] - 0.2 U.8]
Cottage:
Creamed (4% fat) ..... 79.0 - - [0.0] 0.6 [0.0] - [0.0] [0.6]
Lowfat (less than
0.5% fat) . 79.8 - - [0.0] 3.2 [0.0] - [0.0] [3.2]
Cream... 53.8 - - [0.0] 17 [0.0] - [0.0] (1.7)
Mozzarella 54.1 - - [0.0] O.4 [0.0] - [0.0] {o.4]
Neufchatel 62.2 - - [0.0] 1.0 f0.0] - [0.0] 11.0]
Ricotta, made wit!
Whole milk 7 - - [0.0] 1.5 [0.0] - [0.0] [1.5]
Skim milk . 74.4 - - [0.0] 10 [0.0] - To.0] [1.4]
Swiss .. 37.2 - 0.3 [0.0} * 0.3 - 0.1 [0.7]
Pasteurized process
cheese food, American 43.2 [0.0] 0.1 [0.0] 9.7 0.0 - - [9.8]
Cream, whipping,
unwhipped .. 57.7 - - - 2.8 - - - [2.8]
Ice cream:
Chocolate 58.9 - * * 6.6 * * * [21.6]
Coffee . 58.9 - * * 6.9 * * * [21,9]
Strawberry 58.9 - * * 3.2 * * * [18.2]
Vanilla .....eeeee 58.9 - * * 74 * * * [22.4]
Mix, dry .....eee. * - 2.0 1.0 6.2 8.9 * * [18.1]

> Prepared with water unless specified otherwise.


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

; Common ; Monosaccharides Disaccharides Other Total
Food item Measure Weight su
Galactose Glucose Fructose Lactose Sucrose Maltose gars sugars
rams grams
Dairy Products—Con.
Cheese:
Natural (con,):
Cream... 1 oz 28 - - [0.0] 0.5 [0.0] - [0.0] (0.5)
Mozzarella 1 oz 28 - - [0.0} 0.1 {0.0] - [0.0] [0.1]
Neufchatel 1 oz 28 - - {0.0} 0.3 [0.0] - {0.0} [0.3]
Ricotta, made with
Whole milk. 1 cup 246 - - {0.0] 3.7 [0.0] - {0.0} [3.7]
Skim milk. . 1 cup 246 - - {0.0} 3.4 [0.0] - {0.0} [3.4]
SWiSS....eeeeeee0, 102 28 - 0.1 [0.0] * 0.1 - * [0.2]
Pasteurized process
cheese food,
1 oz 28 [0.0] 0.0 (0.0) 2.7 0.0 - - [2.7]
Cream, whipping,
unwhipped. .. 1 cup 238 - - - 6.7 - - - [6.7]
Ice cream:
Chocolate .... 1 cup 133 - * * 8.8 * * * (28.7]
Coffee .. 1 cup 133 - * * 9.2 * * * [29.1]
Strawberry. 1 cup 133 - * * 4.3 * * * [24.2]
Vanilla 1 cup 133 - * * 9.8 * * * [29.8]
Mix, dry 1/2 cup 116 - 2.3 1.2 7.2 10.3 * * [21.0]
Ice milk (soft serve)
fast food, with cone:
Cake cone 1 cup 115 {0.0] 1.0 Out 6.6 1.5 0.8 * 20.0
Sugar cone. 1 cup 93 {0,0] 0.9 O.4 4.7 1.2 0.6 * 17.8
Milk:
Flui
Whole (3.4% fat) 8 floz 244 {0.0} [0.0] [0.0] 12.0 [0.0] [0.0] * 12.2
8 fl oz 245 fo.0] {0.0] 10.0} 10.8 {0.0] [0.0] {0.0} [10.8]
8 fl oz 227 1.6 10.0} [0.0] 5.9 [0.0] [0.0] {0.0] [7.5]
8 fl oz 245 0.5 [0.0] [0.0] 9.1 [0.0] [0.0] fo.o} 11.8
1/4 cup 32 - - [0.0] 11.5 - - - (11.5)
1/4 cup 30 - - [0.0] 15.1 - - - [15.1]
10 fl oz 291 - 10.5 4.7 14.0 19.5 2.6 * 51.2
10 fl oz 290 - 10.4 5.2 14.2 19.7 44 * 53.9
10 fl oz 291 - 9.3 5.2 14.6 19.8 2.9 * 51.8
Whey, acid or sweet,
fluid . 1 cup 246 {0.0} [0.0] [0.0] Weal (0.0) * [0.0] [11.1]
Yogurt
Plain 8 oz 227 3.2 [0.0] (0.0) 8.4 [0.0] {0.0] [0.0] 11.6
Strawberry. 8 oz 227 2.3 7 ce ) 1.6 + 34.7
Fast Food Entrees
Cheeseburger sandwich
(includes roll) :
Regula : 1 sandwich = 115 - 2.2 2.3 0.2 0.1 12 - 5.9
Double 1 sandwich 194 - 1.9 2.1 0.2 0.2 12 - 5.6
Eggs, scrambled 1 serving 98 - 0.5 ont 0.1 0.1 0.1 - [0.9]
English muffin wit
egg, cheese, and
canadian bacon ...... 1 sandwich — 138 - 1.0 0.4 0.1 0.1 12 - 2.8
Fish sandwich
(includes roll) 1 sandwich — 139 - Wa 1.8 0.3 0.4 1.0 - 4.6
Hamburger sandwich
{includes roll)
Regular .. 1 sandwich — 102 - 17 1.8 0.2 O.1 0.9 - 4,7
4-oz patty 1 sandwich = 114 - 1.9 1.9 0.1 Out 0.9 - 4.9
Fruits and Fruit Juices
Apples, raw,
unpeeled .. 1 apple
(3-1/4 inch
diam) 138 [0.0] 3.2 10.5 [0.0] 4.6 0.1 - 18.4]

7


Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides Disaccharides

Food item Moisture Other Total
Galactose Glucose Fructose Lactose Sucrose Maltose = SUS@rS Sugars
ercent_———
Grains and Cereals
Amaranth, whole grain:
RaW. es eeeeeee : 9.5 {0.0} o.4 0.1 [0.0] 1.2 0.2 * [1.9]
Cooked vee 783.6 10.0] [0.1] [0.0] [0.0] [0.1] * * [0.2]
Breakfast cereals
Hot type:
Farina, quick and
instant
DIY ceeceeeeeeeeee 10.4 [0.0] * * 10.0] o.4 * 0.2 [0.6]
85.5 0] * * [0.0] 0.1 * 0.0 *
10.7 [0.0] * * [0.0] 0.2 * 0.1 [0.3]
7.5 [0.0] * * {0.0} 0.0 * 0.0 *
Oatmeal or rolled oats
Regular or quick:
. [0.0] 0.0 - [0.0] 14 * 0.8 (1.8]
85.3 fo.0] 0.0 - [0.0} 0.4 * 0.0 [0.4]
6.3 [0.0] - - [0.0] 6.3 * 0.2 [6.5]
74.3 [0.0] - - [0.0] 3.0 * 0.0 [3.0]
6.5 [0.0] - 0.2 [0.0] 0.6 * 0.3 (1.1)
85.4 [0.0] - 0.0 {0.0] 0.3 * 0.1 [0.4]
Ready-to-eat:
Bran flakes . 3.0 [0.0] 0.9 0.9 0.0 9.3 0.9 * 12.1
Bran flakes with
raisins .. : 8.5 {0.0} 7.3 8.2 0.0 10.1 0.0 * 26.6
Corn flakes . : 2.6 [0.0] 1.4 24 0.0 2.6 0.3 * 6.8
Corn flakes, sugar
coated sesees 2.0 [0.0] 1.0 1.0 0.0 37.6 0.0 + 39.6
Granola with raisins .... 3.0 [0.0] 4,7 4.7 0.9 17.0 0.0 * 27.8
Oat cereal tee 5.0 [0.0] 0.0 0.2 0.0 2.8 0.0 * 2.8
Rice, ¢ . 2.4 fo.0] 0.8 o.4 0.0 7.6 0.0 * 8.8
Rice, crispy, sugar
coated .. 2.2 [0.0) 0.7 0.6 0.0 37.7 0.0 * 39.0
Rice, puffed 3.0 f0.0] 0.0 0.0 0.0 0.1 0.0 * 0.1

Wheat and malted
barley, flakes........+ 3.4 [0.0] 0.9 0.3 0.0 6.5 47 * 12,8
Wheat and malted

barley, nuggets ....... 3.2 [0.0] 0.8 3.1 0.0 0.0 5.2 * 1
Wheat bran . 3.0 {0.0] 0.9 0.8 0.0 13.3 1.4 * 16.4
Wheat flakes . 4.6 {0.0} 0.8 0.8 0.0 8.2 0.1 * [9.9]
Wheat, puffed
Plain ... 3.0 [0.0] 0.3 0.5 0.0 0.6 0.0 *
Sugar coated . 1.5 [0.0] 3.7 15 0.0 38.0 1.9 * 45.1
Sugar and honey
coated 3.0 {0.0] 12.1 11 0.0 44.2 0.0 * 57.4
Wheat, shredded . 5.3 [0.0] 0.0 0.0 0.3 0.0 * 0.4
Wheat, shredded,
frosted 5.1 [0.01 0.0 0.0 0.0 24.6 0.0 * 24.6
Buckwheat groats:
Raw .. 8,2 (0.0) * * [0.0] 1.7 0.9 [2.6]
Cooked 81.6 [0.0] 0.2 0.1 {0.0] O48 - 0.2 [0.9]
Cornstarch . 12.0 [0.0] * * {0.0] * * * *
M
11.8 [0.0] 0.6 * {0.0] 0.6 * 0.2 ua]
74.8 [0.0] * * [0.0] 0.1 * * *
0.5 +0) * 0.2 [0.0] O.4 0.5 o.4 1.5]
Oat bran:
8.5 [0.0] 0.1 * [0.0] 2.0 * * 2.6
85.3 [0,0] [0.0] * [0.0] {0.3] * * {0.4}
12.2 [0.0] 0.1 0.0 [0.0] 0.5 * * 0.8
Macaroni and spaghetti,
enriched:
9.7 [0.0] 0.8 0.8 [0.0] 0.8 1.0 * [3.4]
62.6 {0.0] 0.3 0.3 [0.0] 0.3 0.4 * [1.3]

? Value from similar food.


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0,0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides

Disaccharides

js Common Other Total
Food item Weight
Measure ctose Glucose Fructose Lactose Sucrose Maltose SU9@rs sugars
Nuts and Seeds—Con.
Hazelnuts (filberts),
unblanched:
Dried ....... Loz 28 0.1 0.6 - {0.0} * - 0.6 1.3
Dry loz 28 * 0.1 - 0.0] 0.8 - * [0.9]
Oil-roasted . 1 oz 28 * 0.0 - {0.0} 1.3 - * [1.3]
Macadamia nuts,
oil-roasted .......... 1 oz 28 [0.0] 0.0 - {0.0} WT - - 01.8]
Mixed nuts,
oil-roasted . 1 oz 28 [0.0] 0.0 - 0.0 Ww 0.0 - (1.1)
Peanuts--See
Pecans:
Dried .......es0ee0e 1 oz 28 [0.0] - - [0.0] wt - 01 1.2
Dry- or oil-
roasted .. see loz 28 [0.0] 0.0 - {0.0} 1.0 - - {1.0}
Pistachios, dried,
+ Loz 28 [0.0] 0.1 0.0 [0.0] 0.8 0.0 * 1.9
kernels, dried ...... 1 oz 28 [0.0] 0.0 - [0.0] 0.3 - - [0.3]
Safflower seeds,
kernels, dried ...... 1 oz 28 0.0 * - [0.0] 0.8 - - 0.8
Sesame flour,
Loz 28 0.0 0.7 0.5 [0.0] 0.0 - - 1.2]
1 tbsp 8 [0.0] * - 0.0] 0.1 0.0 0.0 © [0.1]
Dry-roasted . 1 tbsp 8 [0.0] * - [0.0] * - 0.0 0.1
Sunflower flour,
partially defatted ... 1 cup 80 {0.0} 0.0 - {0.01 1.7 - - [2.2]
Sunflower seeds,
kernels:
Dried ... 1 oz 28 [0.0] - - 0.0] 0.7 - 0.2 0.9
1 oz 28 {0.0} 0.0 - [oo] 0.7 - Om Tt
1 oz 28 [0,0] 0.0 - [0.0] 0.9 - 0.7 (1.6
1 cup 125 {0.0} 0.0 - [0.0] 2.6 - - [2.6]
Sugars and Sweets
Candy:
Cashew and honey
1 oz 28 - 1.8 wt 0.5 0.4 1.6 - 15.4]
Dark, sweet. 1 oz 28 - 0.0 0.0 [0.0] 13.7 [0.0] - 113.7]
Semisweet ... loz 28 - 13 * 0.0 | 14.0 0.0 * [15.4]
Chocolate, milk
Plain .....65 Loz 28 0.0 0.1 0.0 21 13.3 6.0 - 14.6
With:
Almonds . 1 oz 28 * 0.1 0.1 1.7 10.8 0.0 - 13.8
Crisped rice . 1 oz 28 + 0.1 0.1 1.8 12.2 - - (14.2)
Peanuts ........ 1 02 28 * * * * 14.9 - *
Chocolate-covered
Caramel and rice
cereal 1oz 28 ~ * * * * * 18.7
Caramel log . 1 oz 28 - * * * 4.8 * * *
Coconut center
and almonds..... 1 0z 28 - * * * 5.7 * * *
Crunchy peanut
butter candy.... 1 oz 28 - * * * a0 * * *
Crunchy peanut
butter and
almonds ......... 1 0z 28 - * * * 10.1 * * *
Fudge, peanuts,
and caramel ..... 1 oz 28 - * * * 6.7 * * *
Malt nougat and
caramel.........5 Toz 28 - * * * 8.0 * * *
Malted milk
balls loz 28 - * * * at * * *

23


_ Sugar Content of

Selected Foods:

Individual and Total Sugars

Ruth H. Matthews, Pamela R. Pehrsson,
and Mojgan Farhat-Sabet



Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.
[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Food item Moisture Monosaccharides Disaccharides Other Total
Galactose Glucose Fructose Lactose Sucrose Maltose  S¥997S_ Sugars
Foent SIISISS=s grams --=-25ooo=ao
Nuts and Seeds—Con.
47.0 [0.0] 2.0 14 [0.0] 0.1 - - 3.5
Dried, sweetened, flaked
or shredded... 15.6 [0.0] 0.6 0.2 [0.0] * - ~ 34.8
Toasted, shredded .... 1.0 [0.0] - - {0.0] 32.0 - 6.0 138.0}
Cottonseed flour,
defatted . fore 6.3 [0.0] - - [0.0] 2.3 - - [2.3]
Hazelnuts (filberts),
unblanc!
Dried . 1.9 0.5 2.1 - [0.0] * - 2.0 4.6
Dry-roasted 19 * 0.2 - [0.0] 3.0 - * (3.21
Oil-roasted 1.2 * 0.1 - (0.0) 47 - * [4.8]
Macadamia nuts,
roasted . seeeeee 1.7 {0.0} 0.1 - [0.0] 6.1 - - [6.2]
Mixed nuts, oil-roasted..... 3.2 [0.0] 0.0 - 0.0 4.0 0.0 - fa.
Peanuts--See LEGUMES.
Pecans:
Dried ...esseeeeeeee 4.8 {0.0} - - [0.0] 4.0 - 0.3 4.3
Dry- or oil-roasted 4.2 {0.0] 0.1 - {0.0} 3.0 - - [3.5]
Pistachios, dried, shel 3.9 {0.0} 0.2 o.1 f0.0] 143 0.1 * 6
Pumpkin seeds, kernels,
dried..... 7 oe vee 6.9 {0.0} 0.0 - [0.0] 1.0 - - [1.0]
Safflower seeds, kernels,
dried. see 5.6 0.1 * - [0.0] 1.3 - - 14
Sesame flour, defatted mM 0.0 2.4 1.9 {0.0} 0.1 - - [4.4]
. wT [0.0] * - [0.0] 0.7 0.2 0.2 (1.1)
3.3 [0.0] * - [0.0] 0.6 - 0.5 Ww
Sunflower flour, partially
defatted... oes 7.5 [0.0] 0.0 - [0.0] 2.1 - - (2.7)
Sunflower seeds, kernels
Dried... 5.4 [0.0] - - {0.0} 2.5 - 3.3
Dry-roasted .. : 1.2 {0.0} 0.0 - {0.0} 2.4 - 3.7
Oil-roasted .......seeeeee 2.6 [0.0] 0.1 - {0.0} 3.3 - 5.8
Walnuts... ORT [0.0] 0.0 - [0.0] 2.1 - - [2.1]
Sugars and Sweets
Candy:
Cashew and honey bar.... * - 6.5 40 1.6 1.3 5.6 - 119.0]
Chocolate:
Dark, sweet 0.9 - 0.1 0.1 [0.0] 48.5 [0.0] - [48.7]
Semisweet WT - 45 * 0.0 49.5 0.0 * 155.0]
Chocolate, mil
0.9 0.1 0.2 0.1 74 46.8 0.0 - 52.1
Wi
Almonds... 1.6 * 0.2 0.2 6.1 38.0 0.0 - 48.8
Crisped WT * 0.3 6.5 43.2 - - 150.2]
Peanuts .. 1.0 * * * * 52.5 > - *
Chocolate-covered
Caramel and rice
cereal 3.3 - * * * * * * 51.7
Caramel log 5.6 - * * * 17.0 *
Coconut center and
17 - * * * 20.0 * * *
wT - * * * 29.5 * * *
Crunchy peanut butter
and almonds.......++++ * - * * * 35.6 * * *
Fudge, peanuts, and
caramel 5.2 - * * * 23.7 * * *
6.4 7 . * * 28.2 * * *
wee 3.3 - * * * 14.3 * * *
Mint-flavored fondant,
GiSCS .eeeseeeeeeeeeees 75.8 - * * * 45.3 * * *

? Value from similar food.

10


Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of datz for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

item Moisture Monosaccharides Disaccharides Other Total
Galactose Glucose Fructose Lactose Sucrose Maltose ‘gf ‘sa!
percent in <=: is --
Legumes’—Con.
10.8 - * [0.0] [0.0] 1.9 [0.0] * 8.6
At - * [0.0] {0.0} [0.6] [0.0] * [2.8]
9.0 - 6 [0.0] 2 [0.0] * 6.6
72.7 - [0.0] [0.2] [0.3] [0.0] * (2.0)
6.5 - 0.2 0.0 [0.0] 3.8 {0.0} 0.5 4.3
1.6 - 0.2 [0.0] {0.0} 3.7 0.3 0.8 46
Oil-roasted ........664+ 2.0 - 0.0 {o.0] [0.0] 3.7 0.0 * *
Spanish:

Dried .... a 6.4 - 0.1 {0.0} {0.0] 3.9 * * *
Dry-roasted . 1.6 - 0.3 fo.0} [0.0] 3.6 * * *
Peanut butter . 14 - 1.2 0.0 0.0 6.6 0.0 * (7.81

7.8 - 2.0 (0.0) [0.0] mW * * *
11.3 : * [0.0] 2.4 [0.0] * 8.0
9, {0.1] * * (0.0] (0.8) [0.0] * (2.9)
10. - * * 10.0] 0.8 [0.0] * :
68.6 - * * [0.0] 0.3 [0.0] * (1.0)
8.5 0.0 2 0.5 {0.0} 4.2 {0.0] 0.6 7.
62.6 [0.1] [0.2] {0.0} 0.5 [0.0] * [3.0]
2.0 0.0 {0.0} 4.2 [0.0] * *
Soyflour, dehulled,
defatted 7,2 7.6 8.1 {0.0} 7.3 [0.0] 2.0 125.0]
84.6 - 0.0 0.0 {0.0] 0.0 : 0.4 [0.4]
8.3 - * * [0.0] 5.5 [0.0] * 7.0
67.2 - * 0} [2.0] [0.0] * [2.5]
Meat and Poultry Products
Beef, corned or smoked . 59.8 - 0.1 - - 0.6 - - [0.7]
Ham, smoked, cooked. 64.6 - 1.0 - - 0.0 - - [1.0]
Liver cheese, pork . 53.6 - 1.9 - - 0.0 - - 0.9]
Luncheon meat, loaf
Ham and cheese .......... 57.9 * Wd - * 0.0 - - 1.1]
Spiced beef and/or pork,. 49.3 - 3.0 - - 0.3 - - [3.3]
Pastrami . 46.7 - 0.2 - - 0.7 - - [0.9]
‘Sausage:
Bologna, beef .........605 55.3 - 24 - - 0.2 - - [2.6]
Frankfurter, beef and
pork sss... 53.9 - 2.0 - - 0.0 - - [2.0]
New England,
pork .. 66.8 - 2.0 - - 0.0 - - [2.0]
Pork, cooked
Commercial 44 - 2.3 - - 0.3 - - [2.6]
Fast food . 37.2 * 0.6 0.1 0.1 0.1 oT - 0.7
Salami, beef 58.1 - 1.2 - - 0.0 - - {1.21
Turkey, breast 68.4 - - - - 0.2 - - [0.2]
Nuts and Seeds
5.4 [0.0] - - {0.0] 5.0 0.2 0.8 5.6
Dry-roasted,
unblanched........se0066 3.0 [0.0] 0.2 - {0.0} 4a o.1 0.7 5.3
Oil-roasted, unblanched 3.1 [0.0] 0.1 - {0.0] 5.1 - - 5.2
Brazilnuts, oil-roasted ..... 3.3 [0.0] 0.0 - [0.0] 2.6 - - 12.6]
Cashew nuts, dried,
dry- or roasted 3.9 [0.0] 0.2 - [0.0] 6.0 - - [6.2]
Chestnuts, European
(Italian), raw... 52.0 {0.0} - - [0.0] 10.6 - - 110.6}

3 Mature seeds.


Table 4. Mannitol and Sorbitol in Selected
Foods, 100 Grams, Edible Portion
[Asterisk denotes lack of data for sugar known

to be present; dash denotes lack of data
for sugar that may be present]

Food item Mannitol Sorbitol

Beverages

Beer, light
Beer, regul

Fruits and Fruit Juices

Apples, raw, unpeeled .......
Apple juice, canned,
unsweetened...
Apricots, raw
Cherries, raw, sour...
Cherries, raw, sweet.
Grapes, raw, American.
Nectarines, raw
Peaches
Raw.
Canned, jt
Dried .
Pears, raw
Plums, raw, common
Prunes, dried......

- 0.3

ternug

Vegetables

Carrots, raw, . 0.2 -
Celery, raw : Ot -
Cucumber, raw. : 0.1 -
Onions, mature, raw. : 0.1 -
Radishes, common, . 0.1 -



Table 3. Raffinose and Stachyose in Selected
Foods, 100 Grams, Edible Portion

[Dash denotes lack of data for sugar that may be present]

Food item Raffinose  Stachyose

Grains and Cereals

Amaranth, grain. 0.3 -
Millet, proso . OT -
Oat bran. 0.3 0.2
Oat flour sees 0.2 0.1
Rice bran . O.1 -
Sorghum, grain ...... . 0.1 -
Wheat bran.... . 0.1 7
Wheat flour, white. . 0.2 -
Whole wheat flour . . 0.2 -
Legumes’
Adzuki beans, raw . 0.2 3.9
Broadbeans:
Raw...... 0.3 0.9
O48 0.2
0.7 2.4
oO. 0.5
0.5 2.4
0.3 1.5
0.2 0.7
Lentils, raw . 0.3 1.9
Lima beans, raw. O.4 2.5
0.7 3.7
0.8 14
0.3 0.3
0.1 O84
0.7 2.1
0.7 1.4
0.4 0.4
Soybeans, raw... 0.7 3.2
Soyflour, dehulled,
defatted..... on 0.8 4.6
Winged beans, raw . 3 2.9

Nuts and Seeds

Cottonseed flour, defatted... 9.2 0.8
Peanuts--See LEGUMES.

Pistachios, dried, shelled .
Sesame flour, defatted .
Sunflower flour, defatted

too
Ra

Vegetables

Beets, raw. .
Broccoli, raw ...
Brussels sprouts, raw
Cabbage, raw,
Carrots, raw.
Cauliflower, raw
Chicory, raw.
Corn, sweet, raw,
Leeks, raw..
Lettuce, cos, raw .
Onions, mature, raw.
Parsley, raw...
Parsnips, raw
Pepper, sweet, green, raw
Pumpkin, raw........
Salsify, black, raw..
Squash, raw .
Tomato paste ......

Noekuli

>

1e-2191c1eec0c0!1 ce

‘Mature seeds.


Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Food item

Moisture

Monosaccharides

Galactose Glucose Fructose

Lactose Sucrose Maltose

percent

Fruits and Fruit Juices—Con.

Fruit cocktail, canned,
solids and liquid,
juice pack .
Grapefruit, raw
Grapefruit juice:
ROW. eeeeeeeneeeee
Canned, unsweetened.
Grapes, rat
American
European
Grape juice, frozen con-
centrate, reconstituted
Guava, raw..
Jackfruit, raw .
Kiwifruit, without skin:
Raw..
Canned, in syrup...
Lemons, raw, peeled.
Lemon juice, raw .
Limes, raw, peeled ..
Mangos, raw..
Nectarines, raw
Oranges, raw

Canned, unsweetened or
frozen concentrate,
reconstituted

Papaya, raw.

Passion fruit, raw.

Peaches:

Raw..
Canned, solids and
liquid,’ juice pack .
Dri

Pears:
RAW. eeceeceseeceseeeees
Canned, solids and
Tiqui
Water pack .......
Juice pack ....
Light syrup pack.
Heavy syrup pack....
Pear juice, raw
Pineapple:
Raw :
Canned, solids and
liquid :
Juice pack .
Heavy syrup paci
Pineapple juice, canned,
unsweetened........20ee eee
Plums, raw
Common .
Prune.
Pomegranates, raw.
Prunes, dried...
Prune juice, bottled .
Raisins .
Raspberries, raw
Rhubarb, raw
Strawberries:

Frozen, unsweetened .
Tangelos, raw..
Watermelon, raw

88.1
88.8
72.9

87.7

91.8
86.5
84.5
80.4
84.0

86.5

85,2
78.7
81.0
32.4
81,2
15.4
86.6
93.6

91.6
90.0
87.6
91.5

{0.0}
[0.0]
[0.0]
[0.0]

[0.0]
[0.0]

(0.0)

ess
eee

{0.0)
[0.0]

{0.0}

10.0}
[0.0]

(0.0)

[0.0]
[0.0]
[0.0]
(0.0)
[0.0]
[0.0]
[0.0]
{0.0]

[0.0]
[0.0]
[0.0]
[0.0]

*

ewSusuun
eutsFeun

w
BReSmUbe

BuNuueld

sworn

US
wren

we

== grams

[0.0]
[0.0]
[0.0]
[0.0]
[0.0]

[0.0]
{0.0}
[0.0]
[0.0]

{0.0}
{0.0}

Disaccharides

elses!

Blow
toad

tooo
ows


n—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Table 2. Sugar Content of Selected Foods, Common Measures, Edible Por

Food item Common Weight Monosaccharides Disaccharides Other Total
Measure Galactose Glucose Fructose Lactose Sucrose Maltose “U9@r5 Sugars
amg -==-~-~-~-=-=-----------~~-~---~-~ grams
Grains and Cereals—Con.
Breakfast cereals:
Ready-to-eat (con.):
Bran flakes with
raisins .. + 3/4 cup 39 [0.0] 2.8 3.2 0.0 3.9 0.0 * 10.4
Corn flakes 1-1/8 cup 28 [o.0} 0.4 0.7 0.0 0.7 0.1 * 19
Corn flakes, sugar
coated.........e. 3/4 cup 28 {0.0] 0.3 0.3 0.0 10.7 0.0 * 11.2
Granola with
raisins ~ 1/4 cup 28 [0.0] 1.3 1.3 0.3 48 0.0 . 7.8
Oat cereal........ 1-1/4 cup 28 {0.0} 0.0 0.1 0.0 0.8 0.0 + 0.8
Rice, crispy...... 1 cup 28 [0.0] 0.2 0.1 0.0 2.2 0.0 * 2.5
Rice, crispy,
sugar coated 3/4 cup 28 [0.0] 0.2 0.2 0.0 10.7 0.0 * Wt
Rice, puffed 1 cup 7 [0.0] 0.0 0.0 0.0 0.0 0.0 * 0.
Wheat and malted”
barley, flakes . 7/8 cup 28 [0.0] 0.3 0.1 0.0 1.8 1.3 * 3.5
Wheat and malted ”
barley, nuggets 1/4 cup 28 [0.0] 0.2 0.9 0.0 0.0 1.5 * 2.6
Wheat bran. 1/3 cup 28 {0.0} 0.3 0.2 0.0 3.8 0.8 ‘ 4.7
Wheat flakes 1 cup 28 [0.0] 0.2 0.2 0.0 2.3 0.0 * [2.8]
Wheat, puffed:
Plain ......605. 9 1 cup 14 [0.0} 0.0 0.1 0.0 ot 0.0 7 0.2
Sugar coated... 7/8 cup 28 {0.0] 1.0 0.8 0.0 10.8 0.5 * 12.7
Sugar and
honey coated.. 3/4 cup 28 [0.0] 3.4 0.3 0.0 12.6 0.0 * 16.3
Wheat, shredded. 2/3 cup 28 [0.0] 0.0 0.0 0.0 0.1 0.0 * 0.1
Wheat, shredded,
frosted.......... 4 biscuits 28 [0.0] 0.0 0.0 0.0 7.0 0.0 * 7.0
Buckwheat groat
1 cup 160 [0.0] * * {0.0] 2.7 - 14 [4a]
. 1 cup 240 [0.0} 0.5 0.2 {0.0) 1.0 - 0.5 [2.2]
+ 1 tbsp 8 [0.0] * * {o.0] * * * *
1 cup 200 [0.0] 1.2 * [0.0] 1 * 0.4 = [2.8]
. 1 cup. 240 [0.0] * * {0.0] {0.21 * * [0.7]
1 cup 52 [0.0] * 0.1 [0.0] 0. 0.3 0.2 [0.8]
+ 1/3 cup 32 [0.0] * * [0.0] 0.6 * * 0.8
+ leup 232 fo.0] - * [0.0} [0.7] * * 10.9]
Oat flour. + 1 cup 104 [0.0] Ot 0.0 [0.0] 0.5 * * :
Pasta:
Macaroni or spag-
hetti, enriched:
8 oz 227 [0.0] 1.8 1.8 [0.0] 1.8 2.3 * (7.71
1 cup 140 {0.0] 0.4 0.8 fo.0] 0.8 0.6 * [1.8]
8 oz 227 {0.0} wt 0.7 [0.0] 1.6 45 0.5 = [8.4]
1 cup 137 fo.0] [0.3] (0.1] [0.0] ot 0.4 Ot [it]
Popcorn:
1 cup 213 [0.0] * * {0.0} 0.6 * ou
1 cup 7 [0.0] * * {0.0} 0.0 * oo 806 *
1 cup " 10.0] * * [0.0] 0.1 * 00 0 *
1 cup 83 [0.0] 0.2 0.2 [0.0] 0.4 * * [0.8]
1 cup 180 [0.0] 0.2 * {0.0] 0.7 * 0.4 a. a
1 cup 168 [0.0] 0.0 * [0.0] 0.3 t 0.0
1 cup 128 {0.0} * * [0.0] 1.0 0.3 “ 3
1 cup 189 [0.0] 0.4 * [0.0] 0.4 0.2 * [1.0]
1 cup 152 [0.0] 0.0 * [0.0] 0.2 0.0 * [0.3]
Raw. .eeseeeeeee 1 cup 185 {0.0] * * {0.0} 0.7 * * *
Cooked......+65 1 cup 175 {0.0} * * [0.0] 0.5 * *

20


Index

Acidophilus milk Chard, swiss ..
Adzuki beans, mature seeds . +8, 21, 29 Cheddar cheese .
Alfalfa seeds, sprouted ...... +12, 25 Cheese
Almonds ... 9, 22 Cheese food, pasteurized process, American ....
Amaranth, whole grain. 29 Cheeseburger sandwich.
American pasteurized process cheese food 717 Cherries ......

Animal crackers . Chestnuts, European (Ital
Apple juice Chewing gum.........0. _
Apples .. Chickpeas, mature seeds .

Applesauce .
Apricots ..
Artichokes .
Asparagus...
Avocados........

. Dark, sweet .
Baked beans, canned.

Milk"...
Semisweet .

Chocolate, baking
21, 29 Chocolate chip cookies
+12, 25 Chocolate-covered candies
+9, 22 Chocolate malted flavor mix .

Beans, common.
Beans, snap..
Beef, corned or smoked .

TiTlh0219 "23-20
3, 15

Beer .... 15, 30 Chocolate syrup .. 12, 25
Beer cooler 3, 15 Chrysanthemum, garland .

Beets 25, 29

Biscuit mix o 3, 15

Black-eyed peas, (cowpeas), immature seeds........13, 26

Black-eyed peas, mature seeds .
Blackberries .
Blueberries
Bologna, beef
Borage .
Bran:

[28 Coconut center and almonds, chocolate-covered
5, 18 candy ........
Coffee, flavored
Cola
Common bean:
Confectioners' coatings

Oat Carob... eee 1, 24

Rice . White chocolate 14, 24

Wheat . Cookies 3, 15
Bran flake cereal . Corn, sweet 113, 26, 29
Bran flake cereal with raisins . Corn flakes .... +7, 20
Brandy, cherry . Corn flakes, sugar-coated +7, 20
Brazitnuts Corn syrup . 12, 25
Breads . tee Cornstarch . 7, 20
Breakfast bar, meal replacement Cottage cheese ... oh, 16
Breakfast cereals .......... tees Cottonseed flour, defatted ...... 29
Broadbeans, immature seeds .... Cowpeas, immature seeds . 13, 26
Broadbeans, mature seeds...... Crackers, rye ........ 3, 15

Cranberry juice cocktail, bottled
Cream cheese ..

Cream, whipping .
Cucumber .
Currants -
Dandelion greens
Dates .
Doughnuts, cake-type .
Dressings, salad:

Broccoli
Brown rice
Brown sugar.
Brussels sprouts .
Buckwheat groats....
Buttermilk .....
Cabbage, chinese.
Cabbage, common.
Cabbage, red

Cabbage, savoy Caesar |, 28
Cakes o Cole slaw 28
Candy, French, low-calorie. 28
Cantaloup ... Russian 14, 28
Carambola . Russian, low-calorie 14, 28
Caramel and rice cereal, chocolate-covered candy . Sandwich spread «

Caramel log, chocolate-covered candy Eggplant ......

Caramel popcorn. Eggs, scrambied

Carbonated beverages . 3,15 Endive, escarole

Cardoon........e0e English muffin with °99, cheese, and

Carob powder, sweetened canadian bacon sees 5, 17
Carrots .....eeeeeeee + English muffin, toasted, buttered .... 3, 15
Cashew and honey bar. ‘ole (endive) . 13, 26
Cashew nuts.... 1a, quick and instant 47, 19
Cassava root +7, 19
Catsup .... +5, 18
Cauliflower 10, 23
Celeriac seeees Fish sandwich +5, 17
Celery . seee12, 26, Flour, oat ....... seeeeeT, 20
Celtuce seeseeseT3, 26 Flour, rice so... w2+8, 20
Cereals, breakfast vee +7, 19-20 Flour, wheat .... 21, 29



Frankfurter, beef and pork
French fried potatoes
Frosting icing) ....
Fruit and honey bar, candy
cocktail, canned

Fudge, peanuts, and caramel, chocolate-covered

candy .e.sese
Garbanzos (chickpeas)
Garlic :
Gelatin, flavored mix ..

Granola bar, plain, crunchy .
Granola with raisins

Grape juice teeteeeeennee 6,

Grapes . seeee6, 18, 30
Grapefrui +1106, 18
Grapefrui 16, 18

Guava
Ham, smoked, cooked
Hamburger sandwich
Hard candy
Hashed brown potatoes
Hazelnuts (filberts)
Honey
Horseradish
Ice cream .
Ice cream mix,
Ice milk (soft serve), with cone
Icing (frosting)

Jackfruit +6, 18
Jelly beans 11, 24
Jelly mints 1, 24

Jerusalem artichokes

Kohirabi
Leeks .
Lemon juice
Lemons .......
Lentils, mature seeds
Lettuce, cos (romaine)
Lettuce, iceberg
Licorice
Lima beans, mature seeds.
Limes.
Liqueur
Liver cheese, pork .
Luncheon meat, loaf:
Ham and cheese ......
Spiced beef and/or pork .
Lupins, mature seeds .
Macadamia nuts ..
Macaroni (pasta)
Malt nougat and caram:
Malted milk balls, chocolate-covered
Mangos ...
Maple syrup

Ht i chocolate candy”
Millet, proso....
Mint-flavored fondant, discs, chocolate-covered

candy 24
Mint-flavored fondant, patty, cl

candy 24
Mixed nuts 10, 23
Molasses . ery
Mozzarella cheese . 4, 17
Mung beans, mature seeds 9, 21, 29
Mung beans, sprouted. 13, 26
Mushrooms. . 13, 27
Mustard greens. eee eeeeeeeeeeee 13, 27
Nectarines ..... seteeeeeresees6, 18, 30
Neufchatel cheese . teteeeeeeeeeeeeedy 17

38

New England sausage, beef and pork .
Noodles, chow mein...

Nougat, chocolate-covered .
Nougat and caramel, chocolate-covered candy .
Nougat, caramel, and almonds, chocolate-covered

Oat flour
Oatmeal or rolled oats
Regular or quick .
Maple flavor .....
Okra...
Onions,
Onions,
Orange juice .
Oranges...
Pancake syrup.
Papaya
Parsley .
Parsnips ...
Passion fruit
Pasta .
Pastrami .
Peaches ..
Peanut butter .
Peanut butter and almonds, crunchy, chocolate-
covered candy...
Peanut butter, crunchy, chocotate-covered candy...10, 23
Peanut butter nougat, caramel, and peanuts,
chocolate-covered ....
Peanut flour, defatted ..,
Peanuts ..
Peanuts, chocolate-covered .
Pear juice ....
Pears ... :
Peas, edible-podded
Peas, split, mature seeds
Peas, sweet .
Pecans .....
Peppers, chili ...
Peppers, sweet, green
Pies, fruit:
Fried
Baked
Pigeonpeas, mature seeds.
Pineapple
Pineapple juice
Pistachios
Plums ..
Pomegranates
Popcorn ....+4.
Popcorn, carame
Pork sausage
Potatoes ...
Praline (chewy)
Prune juice .

11, 24
+9, 21

eT, 24-25

seeds, kernels
Radishes, chinese
Radishes, common
Radishes, icicle .
Raisins
Raspberries .

Rhubarb ......
Rice ..esesseeeeee
Rice cereal, crispy .



Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
10.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides Disaccharides

; Common Other Total
Food item Weight
Measure Galactose Glucose Fructose Lactose Sucrose Maltose SU9°°S Sugars
grams grams
Vegetables—Con.
Cabbage, red:
Raw, shredded . 1 cup 70 [0.0] 17 1.6 [0.0] 0.4 * * 3.8
1 leaf 22 fo.0] 0.3 0.2 [0.0] 0.1 * * 0.6
1 cup 70 [0.0] * * [0.0] * * * 2.0
Cardoon, raw,
shredded.........+++ 1/2 cup 89 [0.0] * * [0.0] * * * LS
Carrots:
Raw... 1 carrot n [0.0] 0.7 0.7 {0.0} 2.6 * 0.8 4.8
Cooked 1/2 cup 78 [0.0] 0.9 0.8 [0.0] 2.2 * 0.2 3.2
Canned,
solids, sliced ..... 1/2 cup B {0.0} 0.6 0.8 [0.0] 1.3 * 0.1 [2.3]
Frozen, sliced ..... 1/2 cup 64 [0.0] 0.6 0.5 [0.0] 1.9 0.1 O.1 [3.2]
Frozen, cooked..... 1/2 cup B {0.0] 0.7 0.5 [0.0] 2.0 0.0 0.1 [3.3]
Cassava root, raw.... 1 cup cubes 142 {0.0] 0.1 Ot [0.0] 1.3 0.0 * 1.7
Cauliflower, raw...... 1/2 cup 50 [0.0] 0.8 0.8 f0.0] 0.2 * * 1.2
Celeriac, raw. + 1/2 cup 78 [0.0] * * {0.0} * * * 16
Celery, raw 1 stalk 40 [0.0] 0.2 0.2 {0.0} Out * * 0.4
Celtuce, ra 1 leaf 8 [0.0] * * {0.0} * * * 0.1
Chard, swis:
Raw, chopped...... 1/2 cup 18 [0.0] 0.1 0.0 [0.0] 0.0 + . 0.2
Cooked, chopped... 1/2 cup 88 [0.0] 0.2 0.2 [0.0] 0.0 + * 0.4
Chicory greens, raw.. 1/2 cup 90 [0.0] * * [0.0] {0.0] * * 0.8
Chicory roots, raw,
chopped 1/2 cup 45 10.0] * * {0.0} 0.4 * * wt
Chives, raw,
chopped . 1 tsp 1 [0.0] 0.0 0.0 (0.01 0.0 - - 0.0
Chrysanthemum,
garland, raw.. 1 stem 4 [0.0] 0.0 0.0 10.0] 0.0 * * *
1/2 cup 7 {0.0} 0.6 0.5 [0.0] 2.6 0.5 0.3 [4.5]
1/2 cup 82 [0.0] 0.4 0.2 {0.0} 1.2 0.2 O.t | [2.1]
1/2 cup 82 {0.0] 0.2 0.2 [0.0] 2.0 0.0 0.0 © [2.3]
Frozen ....... 1/2 cup 82 {0.0} 0.4 0.3 [0.0] Wt 0.2 0.1 [2.1]
Frozen, cooked 1/2 cup 82 {0.0] 0.3 0.2 [0.0] 1.0 * * [1s]
Cowpeas, immature
seeds, raW...... 1/2 cup nR [0.0] * * [0.0] * * * 2.2
Cucumber, raw,
Sliced .....eseeeeeee+ 1/2 cup 52 [0.0] 0.5 0.5 [0.0] 0.0 0.0 ot 1.2
Dandelion greens,
1/2 cup 28 [0.0] 0.1 0.1 [0.0] 0.4 * * {0.7]
1/2 cup a1 f0.0] 0.7 0.6 [0.0] 0.1 * * 1.4
Fried, unbreaded... 1 cup 130 [0.0] 2.2 2.5 {0.0] 0.8 * * 5.2
Endive, escarole,
raw, chopped. 1/2 cup 25 [0.0] * * {0.0} 0.0 * * 0.3
Garlic, raw 1 clove 3 [oo] * * fo.0] * * * 0.0
Horseradish, raw 1 stalk
(4 inch) 337 to.0} * * [0.0] * * * 6.1
Jerusalem artichokes,
raw, chopped:
Freshly harvested... 1 cup 130 {0.0] 0.0 0.3 [0.0] 3.0 0.0 * 3.2
Stored ........ 1 cup 143 [0.0] 0.9 Ws [0.0] 10.7 1.0 * 13.7
Kale, raw, chopped... 1/2 cup 34 [0.0] 0.1 0.1 [0.0] * * * 0.7
Kohtra!
1/2 cup 70 [0.0] 0.9 0.8 {0.0] 0.4 * * 3.2
1 leek 124 [0.0] 1.4 1.9 [0.0] 1.2 * *
1 leek 128 fo.0} 0.5 0.8 [0.0] o.8 * *
Lettuce, cos
(romaine), raw,
shredded... 1/2 cup 28 {0.0} * * (0.0) * * * 0.6
Lettuce, iceberg,
2 leaves 40 [0.0] 0.3 0.3 [0.0] * * 0.0 0.7
TOW wee eeeeeeeeeeeeee 1/2 cup 52 [0.0] 0.5 0.6 [0.0] 0.1 0.0 0.2 Wt

26


carbohydrate content includes other
components such as dietary fiber,
starch, other unaccounted-for sugars,
and organic acids.

Grains, cereals, and baked products.
--Only commercial samples are included
in the compilation of sugar values for
pastas and baked products because
home recipes for these products vary
considerably. Generic names are used
for ready-to-eat breakfast cereals.
Legumes.--Similar species of many
legumes are grouped together. Common
beans (Phaseolus vulgaris) include navy
beans, great northern beans, red beans,
pink beans, white beans, pinto beans,
and red kidney beans. Broadbeans
include winter field beans, fava beans,
and horsebearns. Although sucrose and
ratfinose values are similar across
samples and species of legumes,
stachyose values often vary
considerably. Sugar values vary widely
depending on maturity and cultivar.

Meat _and poultry products.--Variations
in industry formulations for luncheon
meats partially account for the ranges
in sugar values. For example, starch
fillers vary in amount and type among
formulations; therefore, breakdown
preducts (sugars) may vary.

Milk and milk products.--The sugar
content of naturally aged cheeses may
differ from processed cheeses because
lactose continues to break down as
cheese ages. Since formulations for
yogurt in the United States differ from
those in other countries (e.g.
variations in added milk solids), only
data for samples produced and analyzed
in the United States are included.

Nuts and seeds.--Raw nuts and seeds,
except for chestnuts and coconut, are
assumed to be dried.

Sugars and sweets.--Values for sugar in

some candy bars were derived from
industry formulations. For many of the
candies, generic descriptions are used
instead of brand names.

Vegetables.--see "Fruits and
vegetables."

Many baked products, beverages, and
sweets are commerically sweetened and
vary in amount and type of sugar in the
formulations. A beverage, for example,
may contain sucrose or high fructose
corn syrup (glucose and fructose) or a
combination of the two sweeteners.
Thus, different brands of a single
preduct may vary in content of glucose,
fructose and sucrose.

Abbreviations
The following is a list of the

abbreviations used for household
measures in Table 2:

diameter ........ diam
fluid ounce fl oz
ounce ...... ++ OZ

tablespoon ....... tbsp
teaspoon
quart

The sugar data presented in these tables
are tentative. Analyzed values on which
some of the table values are based,
differ widely. Variations in

reliability and validity of the several
currently used analytical methodologies
can account for differences. Additional
data will be generated from analyses
conducted under research grants and
contracts and from continuing research
in the scientific community. When such
data become available, these tables will
be updated and expanded.



Table 1. Sugar Content of Selected Foods, 100 Grams, E

le Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Food item

Moisture

Monosaccharides

Disaccharides

Galactose Glucose Fructose

Lactose Sucrose Maltose

Total
sugars

Vegetables—Con.

Celtuce, raw
Chard, swiss:

Chicory roots, raw
Chives, raw.....
Chrysanthemum, garland,

Canned, drained solids
Frozen..
Frozen, cooked..
Cowpeas, immature seeds,
raw...
Cucumber, raw.
Dandelion ‘greens, raw
Eggplant:

Endive, escarole, raw
Garlic, raw..
Horseradish, raw
Jerusalem artichokes, raw

Freshly harvested

Stored ....
Kale, raw.
Kohlrabi, raw

Lettuce, cos (romaine),
raw. see

Lettuce, iceberg, raw
Mung beans, sprouted,

Mushrooms, raw.......eeeee
Mustard greens, raw...
Okra, raw.
Onions, mature, raw.
Onions, spring, raw.
Parsley, raw .
Parsnips, raw :
Peas, edible-podded, raw...
Peas, sweet:

Canned, drained solids...

Frozen

Frozen, cooked.
Peppers, chi
Peppers, sweet, green,
raw.

Flesh ...
Flesh and skin
Skin
French-fried .

Cooked, mashed .

94.5

92.7
92.7
92.0
80.0
92.0

92.6

74.6

80.5
70.4
84.5
91.0

91.9
88.3

88.9

78.9
77.9
81.7
79.9
79,5
87.7

92.8

75.4
71.2

61.6

[0,0]

10.0]

[0.0]
[0.0]
{0.0}
[0.0]
[0.0}

[0.0]
[0.0]

2 cece
who RN

eecco
RENwO

#OONNOSOS
RUNbe ele

x #0000

ecose

Lube

wu

{0.0]
{0.0]

[0.0]
[0.0]
(0.0)
[0.0]
[0.0]

[0.0]
[0.0]
[0.0]

{0.0]
[0.0]
[0.0]
{0.0}
[o.0}

{0.0}
[0,0]
[0.0]
[0.0]

[0.0]
[0.0]

[0.0]
[0.0]

{0.0}
[0.0}
[0.0]
[0.0]
[0.0]
[0.0]
[0.0]
[0.0]
[0.0]

[0.0]
[0.0]
[0.0]
{0.0}
{o.0]
[0.0]

[0.0]
{0.0}
{0.0}
{0.0}
0.0

[0.0]
{0.0]

aaa

sooo
Louk

so

aes

*xOO
ue

as

*

aNUweS

tee RHR HO
tee ee ERO

aNooncote

se EWEE
blew
so0500

ecoso

be UNGbN
+e Cone
eo

01.7]
[1.6]
[1.4]

0.1

{4.4]
[3.3]



Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes tack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Food item Common weight Monosaccharides Disaccharides Other Total
Measure Galactose Glucose Fructose Lactose Sucrose Maltose S985 sugars
grams - grams - --- ==
Baked Products
Biscuit mix:
Dry sseseeeeeseeeeee 1 CUP 128 10.0] 3.8 * 7 7 * * [7.21
Prepared with
water... sees 1 biscuit 28 [0.0] (0.7] * [0.3] [0.3] * * [1.3]
Breads:
White .... 1 slice 25 [0.0] 0.8 0.8 * * 0.1 * 1.0
Toasted 1 slice 22 {0.0} 0.8 0.8 * * [0.1 * 1.0
Whole-wheat . 1 slice 28 {0.0} [0.4] 0.6 * * 0.1 * WT
Toasted 1 slice 25 {0.0] 0.8 0.6 * * Ot * Wd
Breakfast bar,
replacement ......... 1 bar 43 {0.0} 2.8 1.3 0.8 12.5 0.8 * 17.8
Cakes:
Fruit, 7 inch diam., 1/12 cake 113 [0.0] 12.8 12.8 0.0 23.2 0.0 * 48.7
Sponge, jam-filled., 1 cake 32 [0.0] 2.6 1,2 0.0 11a 0.0 * 15.3
Cookies:
Animal crackers .... 10 cookies 26 [0.0] 0.5 0.3 0.0 5.1 0.1 * 5.9
Chocolate chip,
1-1/2 inch diam .., 10 cookies 44 [0.0] 0.3 0.1 0.8 9.8 0.0 * 11.0
Wafer, chocolate... 1 cookie 7 [0.0] 0.0 0.1 * 2.6 0.1 * 2.8
Crackers, rye... 1 medium 7 [0.0] * 0.1 0.0 0.1 * * 0.2
Doughnuts,
cake-type .........4. 1 doughnut 50 [0.0] 1.6 * 0.9 6.0 * * (8.5]
English muffin,
toasted, buttered... 1 muffin 63 [0.0] 0.6 0.2 O.1 0.0 13 * 2.4
Granola bar, plain,
crunchy. 1 bar 23 [0.0] 0.3 0.3 [0.0] 4.0 * * [4.5]
Pies:
Baked, fruit ....... 1/6 pie 149 [0.0] 8.5 4.2 0.0 32.1 1.3 * 46.1
Fried:
Apple .........54. 1 pie 85 [0.0] 1,7 2.0 0.2 5.2 0.7 * 9.
Cherry... 1 pie 88 [0.0] 5.1 4.6 0.0 * 0.7 * 10.4
Rolls, hamburg 1 roll 40 [0.0] 2.6 * 0.4 * * * [3.0]
Beverages’
Beer:

Light............65. 12 floz 354 [0.0] 2.1 * [0.0] * 0.4 ad
Regular..........66. 12 floz 356 {0.0} 0.8 0.7 [0.0] * 0.8 0.0 080
Beer cooler...... 12 fl oz 367 {0.0} 11.0 14,3 [0.0] 0.0 - - [25.3]
Brandy, cherry. 1-1/2 floz a2 {0.0} 6.9 6.8 [0.0] 0.0 - - 13.7

Carbonated bev
Cola... 12 fl oz 370 {0.0} 14.8 16.3 {0.0} 7.8 0.4 0.0 © 39.2
Diet, all flavors 12 fl oz 355 {0.0} 0.0 0.0 [0.0] 0.0 - [0.0] 0.0
Ginger ale. 12 fl oz 366 [0.0] 11.3 13.5 [0.0] 7.0 - - [31.8]
Lemon-lime . 12 fl oz 368 [0.0] 15,1 22.8 [0.0] * - - [37.5]
Pepper-type. 12 fl oz 368 [0.0] 19.5 16.2 [0.0] 0.7 - 0.0 36.8
Root beer ..... 12 fl oz 370 [0.0] 11.8 11.8 0.0 20.7 - - 44.0
Chocolate malted
flavor mix:
Dry. +. A-S heaping
tsp ea] - + 0.9 1.2 0.7 5.8 - [8.5]
Prepared with
8 floz milk ..... 8 fl oz 265 - * 0.8 10.9 0.5 5.8 - 18.0
Coffee, flavored:
Capuccinoe, dry..... 3 rounded
tsp 2 - 0.3 - - 10.3 0.1 - [10.7]
Prepared with
8 fl oz water. 8 fl oz 256 - [0.3] - - [9.2] [0.0] - [9.5]
Mocha, dry. 3 rounded
tsp 18 - 0.3 - 0.3 Te 0.2 - {8.1}
Prepared with
8 fl oz water.... 8 fl oz 251 - [0.3] - {0.31 [5.8] [0.3] - [6.5]
Fruit drinks:
Cherry, canned.... 8 fl oz 251 {0.0} 13.1 10.3 0.0 2.0 1.3 - 26.9
Citrus, frozen
concentrate,
prepared +) 8 flloz 248 [0.0] * * {0.0] * - - 26.3

‘Prepared with water unless specified otherwise.

15


Sugar Content of
Selected Foods:
Individual and Total Sugars

Introduction

The tables of values for individual
sugars and total sugars on pages

3-30 were developed from an extensive
review of recent scientific literature
and from research funded by the Human
Nutrition Information Service, United
States Department of Agriculture.
Values are based primarily on food
samples analyzed by high-pressure
liquid chromatography (HPLC) or gas
chromatography (GC).

Monosaccharides, disaccharides and
total sugars.--Sugars are categorized
as monosaccharides (galactose, glucose,
and fructose); disaccharides (lactose,
sucrose, and maltose); and other
sugars (trioses and tetroses). Total
sugar data generated by direct analyses
are presented in the tables without
brackets. Values for total sugar that
appear in brackets are sums of the
listed individual sugars and are
believed to be representative of the
total sugar content in that food item.
Values for the prepared forms of certain
foods (e.g. some beverage mixes,
legumes, pastas, and baked products)
are calculated from data for the
unprepared form or ingredients and also
appear in brackets. Such calculated
values for cooked and baked food items
do not take into account starch
breakdown and variations in nutrient
retention that may occur. The entry
"[0.0]" is used if no data are available
but none of that sugar is expected to
be present. An asterisk signifies that
reliable data are lacking but, based on
knowledge of that food item, the
presence of some of that sugar is
expected. A dash signifies that reliable
data are lacking and we do not know if
any of that sugar is present.

Moisture.--Values are included here as

supplemental information for reference
purposes. Moisture content varies
considerably between different forms of
the same food (e.g. raw fruit is high in
moisture and relatively low in sugars
but dried fruit is low in moisture and
relatively high in sugars). Data were
taken from several sources including
Agriculture Handbook Nos. 8 and 456,
and research articles. An asterisk
indicates that reliable data are lacking.

Raffinose and stachyose.--Raffinose, a
trisaccharide, and stachyose, a tetra-
saccharide, are found primarily in
legumes and some grains and vegetables.

Raffinose and stachyose values for these
foods are given in Table 3,

Mannitol_and_sorbitol.--Mannitol and
sorbitol, two sugar alcohols found
naturally in some plants, are added to
some dietetic foods. Table 4 shows
mannitol and sorbitol values for
selected foods.

Notes on Food Groups

Beverages.--Only data for beverages
produced in the United States are
included because formulations differ
in other countries. For carbonated
beverages, generic names are used.
Data for many of the carbonated
beverages and fruit drinks reflect
the use of high fructose corn syrup
as a sweetener.

Fruits and vegetables.--Sugar content of
ruits and vegetables varies depending
upon cultivar, maturity, storage
conditions, and crop year. For
vegetables, the description "cooked"
usually indicates that the vegetables
were boiled. Comparisons between total
sugars in these tables and total
carbohydrate in other publications
should be avoided because total



Tanaka, M., D, Thananunkul, T.C. Lee, and C.0,
Chichester.” 1975, A Simplified Method for the
Quantitative Determination of Sucrose, Raffinose, and
Stachyose in Legume Seeds. J. Food Sci. 40:1087-1088.

Theander, O. 1980.
Characterization of Dietary Fiber Components.
Food Sci, 2:727-739.

Fractionation and Chemical
Nutr.

Thorn, K.A., A.M, Tinsley, C.W. Weber, and J.W, Berry.

1983. Antinutritional Factors in Legumes of the Sonoran
Desert, Ecol. Food Nutr. 13:251-256.
Tyler, R.T., C.G. Youngs, and F.W. Sosulski, 1981.

Air Classification of Legumes. |. Separation Efficiency,
Yield, and Composition of the Starch and Protein
Fractions. Cereal Chem. $8: 144-148.

Vidal-Valverde, C., C. Martin, and J. Herranz. 1984.
Determination of Soluble Carbohydrates in Yogurts by
High Performance Liquid Chromatography

J. Dairy Sci. 67:759-763.

Walker, W.M., and T. Hymowitz. 1972. Simple
Correlations Between Certain Mineral and Organic
Components of Common Beans, Peanuts, and Cowpeas.
Comm. Soil Sci. Plant Anal. 3:505-511,

Wankhede, D.B., and R.N. Tharanathan. 1975.
dicum) Carbohydrates.

Sesame
J. Agric. Food Chem.

Warthesen, J.J., and P.L. Kramer. 1979. Analysis of
Sugars in Milk and Ice Cream by High Pressure Liquid
Chromatography. J. Food Sci, 44:626-627.

Washuttl, J., P. Riederer, and E, Bancher. 1973. A
Qualitative and Quantitative Study of Sugar-Alcohols in
Several Foods. J, Food Sci. 38:1262-1263.

Watson, J.D., D.Y. Dako, and M. Amoakwa-Adu, 1975.
Available Carbohydrates in Ghanaian Foodstuffs. Part 2:
Sugars and Starch in Staples and Other Foodstuffs.
Plant Foods for Man 1:169-176.

Weaver, M.L., H. Timm, M. Nonaka, R.N. Sayre, R.M.
Reeve, R.M, McCready, and L.C. Whitehand. 1978.
Potato Composition: 11, Tissue Selection and its Effects on
Total Sugar, Total Reducing Sugar, Glucose, Fructos
and Sucrose Contents. Amer. Potato J. 55:83-93.

Wildman, T., and B.S. Luh. 1981. Effect of Sweetener
Types on Quality and Composition of Canned Kiwi Nectars.
J. Food Sci. 46:387-390.

Wills, R.B.H., and i. Greenfield.
Australian Foods. 17. Snack Foods.
Austral, 34:452-455,

1982, Composition of
Food Technol.

Wills, R.B.H., K.B. Palipane, and H. Greenfield. 1982.
Composition of Australian Foods. 13. Rice. Food Technol.
Austral. 34:66-68.

Wills, R.B.H., F.M, Scriven, and H. Greenfield. 1983.
Nutrient Composition of Stone Fruit Cultivars: Apricot,
Nectarine, Peach, and Plum. J. Sci. Food Agric.
34:1383-1389.

Wills, R.B.H., A.W.K, Wong, F.M. Scriven, and H.
Greenfield. 1984. Nutrient Composition of Chinese
Vegetables. Amer. Chem, Soc. 32:413-416,

36

Wilson, A.M., T.M, Work, A.A. Bushway, and R.J.
Bushway. 1981, HPLC Determination of Fructose,
Glucose, and Sucrose in Potatoes. J. Food Sci.

46 : 300-301,

Wilson, C.W., P.E. Shaw, and C.W. Campbell. 1982.
Determination of Organic Acids and Sugars in Guava
Cultivars by High-Performance Liquid Chromatography.
J. Sci, Food Agric. 33:777-780.

Wong Sak Hoi, Y.L. 1982. Gas-Liquid Chromatographic
Determination of Fructose, Glucose and Sucrose in Cane
Sugar Products. Internatl, Sugar J. 84:68-72.

Wrolstad, R.E., J.D. Culbertson, D.A. Nagaki, and C.F.
Madero, 1980. Sugars and Nonvolatile Acids of
Blackberries. J, Agric, Food Chem. 28:553-558.

Zygmunt, L.C. 1982. High Pressure Liquid
Chromatographic Determination of Mono- and Disaccharides
in Presweetened Cereals: Collaborative Study. J. Assoc.
Off. Anal. Chem. 65:256-264,


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Tota! sugars data denote calculated value]

; Common ; Monosaccharides Disaccharides Other Total
Food item Measure Weight sugars sugars.
Galactose Glucose Fructose Lactose Sucrose Maltose
grams

Sugars and Sweets—Con.

Candy:
Chocolate-covered (con.):
Mint-flavored
fondant, discs... 1 oz 28 - * * * 12.8 * * *
Mint-flavored
fondant, 1-1/2-

inch patty..... 1 oz 28 - * * * 22.6 * * *
Nougat ... Loz 28 * 2.0 0.2 1.0 10.8 2.0 * 17.4]
Nougat and
caramel........4. 102 28 - + * * 1.6 * * *
Nougat, caramel,
and almonds..... 1 oz 28 - * * * 10.3 * * *
Peanut butter
nougat, caramel,
and peanuts. 1 oz 28 - 1.8 O.1 12 7.8 1.8 0.1 (12.8)
Peanuts ........ loz 28 * * * 0.3 9.7 - +
Wafer cookie bar. 1 oz 28 * * * 1.4 11.0 - - 12.4

Coconut bar... 1 oz 28 - 3.0 0.9 0.0 7.5 0.9 * 112.3]
Confectioners'
ws oz 28 - 1.4 2.3 0.0 7.0 0.0 - 10.7
1 oz 28 - * * 2.8 14.9 * - 117.7]
Fruit and honey
bar. loz 28 > 2.9 2,2 0.0 Ta 0.7 * (7.1]
Hard candy. 1 oz 28 [0.0] * * [0.0] 18.9 - - [18,9]
Jelly beans . 1 oz 28 [0.0] * * {0.0] 16.7 - - *
Jelly mints. 1 oz 28 {0.0} * * fo.0] 16.4 - - *
Licorice ... 1 oz 28 [0.0] * * [0.0] 5.5 - - *
Praline (chewy) 1 oz 28 - * * - 7.4 - - *
Salted nut bar (pea-
nuts, caramel, and
vanilla fudge) .. 1 oz 28 - * * - 9.4 - - *
Sugar-coated choco-
late and peanut
diSCS......eeceeee + loz 28 * * * 1.2 12.2 - 0.0 [13.4]
Sugar-coated
chocolate discs .... 1 oz 28 * * * 1.0 18.6 - - (16,4)
Sunflower and honey
bar ..e.eeeee eee see Loz 28 - 1.7 1.2 0.4 0.8 2.0 - [5.8]
Sunflower candy
1 oz 28 - 0.1 0.7 0.0 at 0.6 - [5.5]
1 28 - 3.3 1.0 - 10.6 2.0 1.7 18.7
1 28 - 1.9 1.5 0.7 11.6 - 15.7] *
Caramel popcorn. T 28 - 0.7 0.2 - 9.6 0.3 0.3 11
Chewing gum 1 3 [0.0] - - - 2d {0.0} {0.0} [2.1]
Sugarless 1 3 [0.0] [0.0] [0.0] [0.0] 0.0 [0.0] [0.0] [0.0]

Chocolate, baking--See

MISCELLANEOUS.

Frosting, canned

Chocolate 1 cup 310 - 11.5 6.5 16.4 133.3 5.0 * 172.7
Other flavors . 1 cup 310 - 43 2.2 0.0 210.2 3.7 * [220.4]
Gelatin, flavored mix,
sweetened, prepared:
Orange. » 1/2 cup 120 {0.0] 6.0 * [0.0] 9.4 - * [15.4]
Raspberry. . 1/2 cup 120 [0.0] 6.5 * [0.0] 4.0 - - [10.4]
Strawberry + 1/2 cup 120 [0.0] 1.0 * [0.0] 2.2 - - 3.1]
Honey . + 1 tbsp 21 [0.0] 71 8.9 [0.0] 0.3 0.9 - 17.23
Molasse:
Blackstrap. 2 tbsp 40 [0.0] 3.0 3.2 [0.0] 10.8 - 0.200 1741
2 tbsp 4O (0.0) 45 5.2 [0.0] 13.9 - O.4 [24,0]
5-oz can 142 - * * * 16.6 - - *
Butterscotch. 5-oz can 142 - * * * 21.9 - - *
Chocolate. . 5-oz can 142 - * * * 18.9 - - *
Chocolate fudge 5-oz can 142 - * * * 20.3 - - *

24


Acknowledgments

Contents

September 1987

The authors gratefully acknowledge students Judith Acey,
Christie Folk, Pamela Hyde, Janis Jibrin, Mary Kalscheur,

and Pamela Reid for their technical assistance;

Johna L. Pierce, Gerald Smith, Caro! A. Harris, and
Joanne Rosenthal Levine for editorial and production
assistance; and David Haytowitz, and Alice M. Moscatelli
for assistance with format.

Introduction .....ceceeeeseerccceceeeeeeee secneeee

Table 1, Sugar Content of Selected Foods,
100 Grams, Edible Portion ..............--

Table 2. Sugar Content of Selected Foods,
Common Measures, Edible Portion........

Table 3. Raffinose and Stachyose in Selected
Foods, 100 Grams, Edible Portion........

Table 4. Mannitol and Sorbitol in Selected Foods,
100 Grams, Edible Portion ..........+s00+

Sources of Data .......-.eeeeeeeee peeeeees se eeeeee

la\:(:> ae nnn cnn

15

29

30

31

37


Date, C., H. Tanaka, K. Yoshikawa, T. Baba, M.
Hayashi, and K. Owada. 1982. Determination of Sugars
in Daily Foods by High Pressure Liquid Chromatography
and Gas Liquid Chromatography. Osaka City Med. J.
28:67-83.

Method for the Estimation of Available
Food Chem. 3:24I-250.

Dean, A.C. 1978,
Carbohydrate in Foods.

+ and K, Ladenburg. 1972. Quantitative
in of the Oligosaccharides in Defatted Soybean
J. Food Sci.

Delente, J.
Determina’
Meal by Gas-Liquid Chromatography.
37:372-374,

DeMan, J.M., D.W. Stanley, and V. Rasper.
Composition of Ontario Soybeans and Soymilk.
Inst. Food Sci. Technol. 8:t-8.

1975.
Jz Can.

De Vries, J.W., J.C. Heroff, and D.C. Egberg. 1979.
High Pressure jd Chromatographic Determination of
Carbohydrates in Food Products: Evaluation of Method.
J. Assoc. Off. Anal. Chem. 62:1292-1296.

Dudek, J.A., and E.R. Elkins, 1985. Determination of
the Nutrient Content of Selected Candies, Nuts, Condiments,
Beverages and Vegetables. National Food Processors
Association. USDA Contract, Final Progress Report.

Dudek, J.A., E.R. Elkins, and S.C. Berman, 1985.
Investigation of the Carbohydrate Fraction of Foods...Raw,
Processed and Prepared. National Food Processors
Association. USDA Contract, Final Progress Report.

S.C. Berman, D. Johnson, E.R. Elkins,
and R.E, Hagen, 1985, Investigation of Total Dietary
Fiber Methodology in Characterization of the Carbohydrate
Fraction of Canned Pears. J. Food Sci. 50:851-852.

Dunmire, D.L., and S.E, Otto. 1979. High Pressure
Liquid Chromatographic Determination of Sugars in
Various Food Products. J. Assoc. Off. Anal. Chem.
62:176-185.

Eheart, J.F., and B.S. Mason, 1970. Nutrient
Composition of Selected Wheats and Wheat Products. V.
Carbohydrate. Cereal Chem. 47:715-719.

Ekpenyong, T.E. 1980. Effect of Cooking on the
Chemica! Composition of Winged Beans (Psophocarpus
tetragonolobus). J. Food Sci. 45:1559-1560, 1565.

Eldridge, A.C., L.T. Black, and W.J. Wolf, 1979.
Carbohydrate Composition of Soybean Flours, Protein
Concentrates, and Isolates, J. Agric. Food Chem.
27:799-802.

El Faki, H.A., H.S.R. Desikachar, S.V. Paramahans, and
M, Tharanathan, 1983. Carbohydrate Make-Up of Chick

Pea, Cow Pea, and Horse Gram, Starch/Starke
35: 163-166.
Englyst, H. 1981. Determination of Carbohydrate and its

ition in Plant Material. The Analysis of Dietary
Fiber in Food. In Basic Clinical Nutrition, vol. 3, pp.
71-99, New York? Marcel Dekker.

Englyst, H.N., and J.H. Cummings. 1984. Simplified
Method for the Measurement of Total Non-Starch
Polysaccharides by Gas-Liquid Chromatography of
Constituent Sugars as Alditol Acetates. Analyst
109:937-942.

32

Estevez, A.M., and B,S, Luh. 1985. Chemical and
Physical Characteristics of Ready-To-Eat Dry Beans. J.
Food Sci, 50:777-781.

Feeley, R.M., P.E, Criner, and H.T. Slover. 1975.
Major Fatty Acids and Proximate Composition of D:
Products. J. Amer. Dietet. Assoc. 66:140-I96.

Fouda, S.A., E.S.A, El-Baz, A.B. Bishr, and H.A.
Gazel. 1979. Evaluation of "Abeese" Sweetpotato
Cultivar. Agric. Res. Rev, 3:97-108.

Frostell, G. 980. Natural and Added Sweet
Carbohydrates in Foods and Diets. in Carbohydrate
Sweetners in Foods and Nutrition, pp. I-I3. London:
Academic Press.

Fuchs, G., B.M, Gawell, and B.M. Lidhem. 1974.
Quantitative Determination of Low-Molecular Carbohydrates
in Foods by Gas-Liquid Chromatography. Swedish J.
Agric. Res. 4:49-52.

Garcia, V.V., and J.K. Palmer, 1980. Carbohydrates of

Winged Beans, Psophocarpus tetragonolobus (L.) DC.
J. Food Technol. 15:477-488_

Goodenough, E.R., and D.H. Kleyn, 1975. Qualitative
and Quantitative Changes in Carbohydrates During the
Manufacture of Yogurt. J. Dairy Sci. 59:45-47.

Gorin, N., and H, Zonneveld. 1974, Improvement
Reproducibility of the Enzymatic Analysis of Sucrose in
Stored Golden Delicious Apples. J, Agric. Food Chem.
22:709.

Greenfield, H., J.H, Makinson, A. Weyrauch, and
R.B.H. Wills, 1984,
24. Italian Foods.

Greenfield, H., H.S. Tham, and R.B.H. Wills.
Composition of Australian Foods 10. 'Health Food’
Confectionery. Food Technol. Austral. 33:476-479.

Hankin, L.
Connect. Ag

1986. Analysis of Wine and Beer Coolers.
. Exp. Sta. Bull. No. 840, 8 pp.

Hankin, L. 1986. Quality of Tomato Paste, Sauce,
Puree, and Catsup. Connect. Agric. Exp. Sta. Bull. No.
828, 4 pp.

Hannah, L.C., and D.J. Cantliffe. 1976. Level of
Various Carbohydrate Constituents and Percentage
Germination of Four Everlasting Heritage Sweet Corns.
Proc. Fla. State Hort. Soc. 89:80-82

Harvey, C.D., R. Jenness, and H.A. Morris. 1981, Gas
Chromatographic Quantification of Sugars and Nonvolatile
Water Soluble Organic Acids in Commercial Cheddar

J. Dairy Sci, 64:1648-1655,

Hayashi, T., and K, Kawashima. 1982,
Sucrose in Gamma-Irradiated Sweetpotato Roots.
Sci. 47:2011-2014.

Accumulation of
J. Food

Heatherbell, D.A. 1974, Rapid Concurrent Analysis of
Fruit Sugars and Acids by Gas-Liquid Chromatography.
J. Sci. Food Agric, 25:1095-N107.

Hegazi, S.M., and S.A. Salem, 1973. Studies on the
Egyptian Broad Bean Seeds. I. Chemica! Constituents of
the Broad Bean Seeds. Acta Agron. Acad. Sci. Hungar.
22:190-193.


Table 2. Sugar Content of Selected Foods, Common Measures, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides

Disaccharides

; Common a Other Total
Food item Weight
Measure ‘ON Galactose Glucose Fructose Lactose Sucrose Maltose SU98rs sugars
rams
Vegetables—Con.
Mushrooms, raw...... 1/2 cup 35 {0.0} 0.2 0.1 [0.0] * * 0.1 [0.7]
Mustard greens, raw,
chopped......2.+4+ 1/2 cup 28 [0.0] 0.1 0.1 [0,0] 0.0 * * 0.2
Okra, raw, sli 1/2 cup 50 fo.0] 0.8 0.5 {0.0} 0.8 * * 1.2
Onions, mature, raw,
: 1/2 cup 80 [0.0] i) 0.7 [0.0] 1.0 * * 5.0
Onions, spring, raw,
chopped,....... 1/2 cup 50 [0.0] 14a * [0,0] 0.2 * * 1.6
Parsley, raw,
chopped..........e4. 1/2 cup 30 [0.0] 0.0 * [0.0] O.t * * 0.3
Parsnips, raw,
chopped..........-.. 1/2 cup 67 [0.0] 0.1 at [0.0] 7 * * 3.2
Peas, edible-podded,
. . 1/2 cup 72 [0.0] * * (0.0) * * * 2.9
1/2 cup 78 [0.0] 0.0 [0.0] 3.4 0.1 0.3
1/2 cup 80 [0.0] 0.2 [0.0] 3.8 0.2 0.8
1/2 cup 85 [0.0] 0.0 [0.0] 2.6 0.1 0.3
1/2 cup nR [0.0] 0.1 [0.0] 3.2 0.1 0.4
1/2 cup a0 [0.0] * [0.0] 3.8 0.2 0.8
1/2 cup 5 [0.0] * * [0.0] * * *
Peppers, sweet, green,
raw, chopped ....... 1/2 cup 50 [0.0] 0.6 0.6 10.0] * * 0.00 1.2
Potatoes;
Baked:
Flesh ... 1/2 cup 61 {0.0} 0.2 0.2 [0.0] 0.1 * 0.4 [1.0]
Flesh and skin . 1 potato 202 {0.0} [0.8] [0.8] {0.0} 0.6) * (1.2) [3.27
Skin ......600. from 1 potato 58 [0.0] 0.2 0.2 {0.0} 0.3 * 0.1 [0,8]
French-fried .. 68 {0.0} 0.1 0.1 0.0 0.1 0.0 * 0.3
Hashed-brown . 1 serving 55 (0.0) 0.1 0.0 0.0 0.1 0.0 * 0.1
Pumpkin:
Raw, cubed..... 1/2 cup 5a [0.0] 1.0 0.8 [0.0] 0.8 * * [2.6]
Cooked, mashed . 1/2 cup 122 [0.0] (1.6) (1.2) [0.0] 1,2] * * [4.0]
Radishes, chinese,
raw, sliced ......... 1/2 cup 44 [0.0] * * [0.0] * * * Wt
Radishes, common,
TOW ve eeeeeeeeeere ees 10 radishes 45 [0.0] 0.5 0.3 {0.0] 0.2 * * 1.2
Radishes, icicle, raw,
sliced ..........eeee 1/2 cup 50 [0.0] * * (0.0) * * * 1.2
Rutabagas, raw,
cubed . 1/2 cup 70 [0.0] 2.2 1.0 [0.0} 0.6 * * 3.9
Salsify, raw, sliced . 1/2 cup 67 [0.0] * * [0.0] * * * 1.9
Salsify, black, raw,
sliced? ... 1/2 cup 67 {0.0} 0.0 0.1 [0.0] 0.7 * * [0.8]
Shallots, raw,
1 tbsp 10 [0.0] * 0.0 [0.0] 0.2 * * 0.3
1/2 cup 28 10.0] 0.0 0.0 [0.0] 0.0 7 0.0 0.1
1/2 cup 90 {0.0} 0.0 0.0 [0.0] 0.0 * * *
Squash, raw, sliced.. 1/2 cup 65 [0,0] 0.6 0.6 fo.0] 0.1 * * 14
Sweetpotatoes
Raw... 1 potato 130 [0.0] 0.6 oa {0.0} 3.6 * * Ta
Baked, cubed . 1/2 cup 88 fo.0] * * {0.0} * * 9.9
Canned, vacuum
pack 1 cup 200 [0.0] * * [0.0] * * 30.8
Taro, raw, slic 1/2 cup 52 [0.0] * * [0.0] * * 0.8
1 tomato 123 [0.0] 14 1.7 [0.0] 0.0 * 0.6 3.8
1/2 cup 120 [0.0] 1.6 1.8 [0.0] 0.0 * 0.5 = [3,8]
1/2 cup 120 [0,0] 1.2 14 [0.0] 0.0 * o.4 {3.0]
Pp
MISCELLANEOUS.
Tomato juice,
canned .......6s000 + 1/2 cup 122 {0.0} 7 2.3 0.0 0.0 0.0 * [4.0]

? Value from similar food.

27


Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;

[0.0] denotes tack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides

Disaccharides

j ' Other =Total
Food item Moisture
Galactose Glucose Fructose Lactose Sucrose Maltose  ‘*U9@rS sugars
percent grams
Sugars and Sweets—Con.
Candy:
Chocolate-covered (con.):
Mint-flavored fondant,
1-1/2-in patty . 5.8 - * * * 79.6 * * *
Nougat ....... : 5.8 * 7.2 0.6 3.6 38.2 7.0 * (61.4)
Nougat and caramel..... 6.4 - . * * 26.8 * . *
Nougat, caramel,
almonds .... wee 45 - * * * 36.8 * * *
Peanut butter nougat,
caramel, and peanuts.. 5.3 - 6.4 0.5 4.3 27.8 6.2 0.3 [45.1]
Peanuts .....sceeeeeeeee 1.0 * * * 1.2 38.2 - - *
Wafer cookie bar . . 4.0 * * * a9 38.8 - - 493.6
+ 16.3 - 10.6 3.0 0.0 26.6 3.1 * 193.3]
. . - a9 8.1 0.0 24.7 0.0 - 37.7
: 0.9 - * * 9.8 52.6 * [62.4]
: * - 10.1 7.8 0.0 4.8 24 * (25.1]
. 14a [0.0] * * {0.0} 66.7 - - {66.7}
. 6.3 (0.0] . * {0.0} 59.0 - - *
Jelly mints . * {0.0} * * {0.0} 58.0 - - *
Licorice : 6.4 [0.0] * * [0.0] 19.5 : - *
Praline ry) . > 378 - * * - 26.2 - - *
Salted nut bar (peanuts,
caramel, and vanilla
fudge) ....... ae - * + - 33.2 - - *
Sugar-coated chocolate
and peanut discs 15 ‘ * . at 93.2 - 0.0
Sugar-coated choco!
discs..... teense 15 * * * 37 51.5 - -
Sunflower and honey
DAF eeseeeeereeeee : * - 6.1 43 18 7.2 -
Sunflower candy bar ..... ‘ - 0.5 2.3 0.0 21 -
Taffy, frult-flavored..... 10.0 - 17 3.6 - Ww 6.1
Toffee . teeeee * - 6.7 5.2 2.6 - -
. 2.8 - 2.6 0.7 - 1.0 0.9
. 3.5 {0.0} - - {0.0} {0.0}
wee . 3.5 {0.0} 0.0) {0.0} [0.0] {0.0} {0.0} [0.0]
Chocolate, baking--See
MISCELLANEOUS.
Frosting, canned
Chocolate . 1 - 3.7 241 5.3 483.0 1.6 * 55.7
Other fla » 123 - 18 0.7 0.0 67.8 1.2 . (71.1)
Gelatin, flavored mix,
sweetened, prepared
Orange. . 84.2 [0.0] 5.0 * {0.0} 7.8 - * (12.8)
Raspberry, . 84.2 [0.0] 5.4 * [0.0] 3.3 - - {8.7]
Strawberry . 84.2 {0.0} 0.8 * [0.0] 1.8 - - (2.6)
Honey seeeee 17,0 {0.0} 33.8 82.8 (0.0) 5 - [81.9]
Molasses:
Blackstrap + 2.0 {0.0} 78 7.9 [0.0] 26.9 - 0.6 42.8
- 28.0 {0.0} WA 12.9 [0.0] 38,7 - Wd 159.9]
. - * * * W107 - - *
Butterscotch : - * * * 15.8 - - *
Chocolate . : - * * * 13.3 - - *
Chocolate fudge : - * * * 14,3 - - *
Rice . . * * * 10.3 - - .
Tapioca : - * * * 7.6 - - *
Vanilla ereress - * * * 14.7 - - *
Chilled, coconut cream ... - * * * 11.8 - - *
Sugar:
Brown . (0.0) 5.2 0.8 {0.0} 84.3 - - [89.9]
Granulated [0.0] - - [0.0] 96.8 - - 96.8
Powdered. [0.0] - - {0.0} 93.0 - - 93.0

2 Value from similar food.

W


Table 1. Sugar Content of Selected Foods, 100 Grams, Edible Portion—Con.

[Asterisk denotes lack of data for sugar known to be present; dash denotes lack of data for sugar that may be present;
[0.0] denotes lack of data for sugar thought not to be present; brackets around Total sugars data denote calculated value]

Monosaccharides Disaccharides Other Total
Food item Moisture sugars sugars
Galactose Glucose Fructose Lactose Sucrose Maltose 9 9
percent femme = grams --— am am
Vegetables—Con.
Radishes, chinese, raw 94.6 [0.0] * * {0.0} * * *
Radishes, common, raw 94.8 [0.0] 1.2 0.6 {0.0] 0.5 * 0.1
Radishes, icicle, raw 95.4 [0.0] * + [0.0] * * *
Rutabaga, raw......+.. 89.7 [0.0] 3.2 1.4 {0.0} 0.8 * *
Salsify, raw.s..seceeseeeees 7760 [0.0] * * [0.0] * * *
Salsify, black, raw . 277.0 [0.0] 0.0 0.1 [0.0] 1.0 * *
79.8 [0.0] 0.4 0.3 {0.0] 2.5 * *
91.6 [0.0] 0.1 0.1 {0.0} 0.1 * 0.0
91.2 [0.0] 0.0 0.0 (0.0) 0.0 * *
93.7 {0.0} 0.9 0.9 [0.0] 0.2 * *
+ 72.8 10.0) 0.5 0.3 {0.0} 2.8 * *
Baked seseeeseeseeess 72.8 [0.0] * * {0.0} * * *
Canned, vacuum pack .... 76.0 [0.0] * * {0.0} * * *
Taro, raw . 70.6 (0.0) * * [0.0] * * *
94.0 [0.0] 1 14 10.0] 0.0 * 0.5 * 2.8
92.4 fo.0] 1.3 15 [0.0] 0.0 * 0.4 [3.2]
Canned, solids and
liquid .. teeeeseees 93,7 [0.0] 1.0 1.2 [0.0] 0.0 * 0.3 [2.5]
Tomato catsup--See
MISCELLANEOUS,
Tomato juice, canned .. 93.9 [0.0] 14 i) 0.0 0.0 0.0 * [3.3]
Tomato products, canned
74.1 [0.0] wt 1.3 f0.0) 0.0 + * [2.4]
87.3 {0.0} 2.9 3.4 {0.0} * * * *
89.1 {0.0} 2.0 1.8 {o.0] * * * *
91.9 [0.0] 2.9 * (0.0) 0.8 * * 3.8
93.6 {0.0} * [0.0] * * * *
91.4 [0.0] 1.0 0.8 [0.0] 0.2 * * 1.0
93.2 [0.0] 0.1 0.0 [0.0] 0.0 * * 0.1
93.5 [0.0] 1.3 1.9 0.0 0.2 0.0 * 3.3
Waterchestnuts, raw. 73.5 [0.0] * * [0.0] * * ’ 4.8
Watercress, raw fees 95.1 [0.0] 0.8 0.1 [0.0] 0.2 * * 0.2
Waxgourd, raw. 96.1 [0.0] 0.5 0.5 [0.0] 0.0 * * (1.0)
Yams:
Raw .. 69.6 [0.0] 0.0 0.0 {0.0} 0.4 0.0 * 0.5
Cooked 70.1 [0.0] 0.0 0.0 fo.0} [0.4] [0.0] * {0.5}
Miscellaneous
Carob powder, sweetened 3.3 [0.0] 9.3 10.0] [0.0] 25.5 - - 134.8]
Chocolate, baking 2.3 - 0.0 0. 0.2 * * 10.6}
Cocoa, powder
Natural . 3.0 - 0.0 0.6 * 0.3 * * *
Dutch .... 3.0 - 0.1 0.8 * 0.3 * * *
235.0 {0.01 1.2 0.8 0.6 0.6 - 2.8
40.0 [0.0] 4.5 3.7 13.2 0.0 - 21,0
French, low-calorie 75.0 {0.0} nT 6.6 5.2 0.0 - 19.6
Russian . 46.0 [0.0] 17.2 2.1 6.2 5.7 - 31.2
Russian, low-calorie... 69.0 [0.0] 15.7 12.0 0.0 0.0 - 27.7
Sandwich spread 40.0 [0.0] 48 4.0 8.1 0.0 - 16.4
Steak sauce . 269.0 [0.0] 6.6 : “7? 1.0 - 12.7
Tomato catsup 69.0 [0.0] 7.5 * * * uty

2 Value from similar food.

14