There are many different types of sugars. They all provide 4 kcal/17 kJ per gram. The sugars most commonly present in foods include: sucrose, glucose, fructose, maltose and lactose. All of these sugars occur naturally.
Sucrose is simply table sugar.
Glucose, fructose and sucrose are found in honey, and fruit and vegetables (see table below).
Maltose is a sugar produced by starch breakdown and is found in germinating cereals such as barley
Lactose is found in milk and milk products
Examples of sources of sugars in various fruits, vegetable and honey:[1]
Source of sugarsGlucose content (g/100g)Fructose content (g/100g)Sucrose content (g/100g)Total sugars content (g/100g) Raw carrot2.31.93.27.4 Apple1.76.23.911.8 Banana4.85.011.120.9 Cherry5.95.30.211.4 Grape7.67.80.115.5 Orange2.22.43.98.5 Apricot, dried20.81012.643.4 Honey34.641.8Trace76.4
[1] Source: Finglas P.M., Roe M.A., Pinchen H.M., Berry R., Church S.M., Dodhia S.K., Farron-Wilson M. & Swan G. (2014) McCance and Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry.