Wikipedia entity: Dried fruit
Topics: food science; nutrition; glycemic response; dried fruits
Original sentence: Factors thought to contribute to this glycemic response include the viscous texture of dried fruits when chewed; their whole food matrix; the presence of phenolic compounds and organic acids and the type of sugar present (about 50% fructose in most traditional dried fruit).
Quantified sentence: AUS-10 (10A) is comparable to 440C with a tiny carbon content.
Quantifier: tiny
Percentage: 50%
Specificity: unable