Natural sugar content of fruit
1 info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| No Ingredients | ||
| cooking | ||
| baked | ||
| stewed | ||
| stewed | ||
| dried | ||
| stewed | ||
| cooking (raw) | ||
| stewed | ||
| stewed | ||
| red, raw | ||
| stewed | ||
| white, raw | ||
| stewed | ||
| dried | ||
| dried | ||
| stewed | ||
| white, raw | ||
| juice | ||
| juice | ||
| honeydew, raw | ||
| watermelon, raw | ||
| juice | ||
| dried | ||
| stewed | ||
| cooking, raw | ||
| stewed | ||
| cooking, raw | ||
| stewed | ||
| stewed | ||
| stewed | ||
| stewed | ||
| 9.2 | ||
| 9.6 | ||
| 7.9 | ||
| 5.6 | ||
| 43.4 Avocado | ||
| 5.5 Cherries; | ||
| 11.6 | ||
| 9.7 | ||
| 5.6 | ||
| 4.4 | ||
| 3.8 | ||
| 5.6 | ||
| 4.8 | ||
| 63.1 Dates; | ||
| 52.9 | ||
| 29.4 Grapes; | ||
| 16.1 | ||
| 7.9 Lemons; | ||
| 1.6 Mangoes; | ||
| 5.0 | ||
| 5.3 | ||
| 9.4 Peaches; | ||
| 53.0 | ||
| 19.6 Pears; | ||
| 9.3 | ||
| 7.9 | ||
| 6.2 | ||
| 5.2 | ||
| 20.4 Quinces; | ||
| 5.9 Rhubarb; | ||
| 0.9 | ||
Directions
Fruit (100 Grams) Sugars (Grams) ~---------------- -------------- Apples; eating 11⅘ Apricots; raw 6.7
Pears; raw 1⅘ Bananas; raw 16⅕ Blackberries; raw 6⅖ eating (raw) 11.9 Cranberries; raw 3½ Currants; black, raw 6⅗
dried 63.9 Figs; green, raw 9½ black, raw 15½ Grapefruit; raw 5.3 whole 3⅕
raw 15.3 Melons; canteloupe, raw 5.3 Nectarines; raw 12⅖ Oranges; raw 8½
raw 9⅒
eating 10⅗
Pineapple; fresh 11⅗ Plums; raw 9⅗ Pomegranate; juice 11⅗ Prunes; dried 40.0
raw 6.3 Raisins; dried 64⅖ Raspberries; raw 5⅗ raw 1.0
Strawberries; raw 6⅕ Tangerines; raw 8.0
The above information is from McCance and Widdowson's The Composition of Foods, by A.A. Paul and D.A.T. Southgate, Elsevier/North-Holland Biomedical Press, New York City.
Submitted By JANE KNOX On 10-26-94