| Nutrient | Content | Reference |
|---|---|---|
| Dried agave | 42.83 | 43 |
| Raisins, golden, pitted | 34.72 | 35 |
| Raisins, pitted | 34.67 | 35 |
| Black raisins without stones ("crust", from grapes Black Corinth) | 32.5 | 33 |
| Date, royal | 31.95 | 32 |
| Cranberries dried, sweetened | 26.96 | 27 |
| Dried figs | 22.93 | 23 |
| Drink, lemonade-flavored, powder | 22.73 | 23 |
| Jujuba, dried | 20.62 | 21 |
| Raspberry juice concentrate | 20.09 | 20 |
| Lemonade, frozen concentrate, pink | 20.06 | 20 |
| Diniki Deglet nur | 19.56 | 20 |
| Lemonade, frozen concentrate, white | 17.99 | 18 |
| Agave cooked | 17.57 | 18 |
| Lemonade, powder | 17.5 | 18 |
| Chocolate bar POWER BAR | 15.96 | 16 |
| Prune puree | 13.87 | 14 |
| Dried peaches | 13.49 | 13 |
| Molasses, black molasses | 12.79 | 13 |
| Salad dressing, French, low-fat, without salt | 12.49 | 12 |
| Dried apricots | 12.47 | 12 |
| Prunes (dried plums) | 12.45 | 12 |
| Cranberry sauce jelly, canned, OCEAN SPRAY | 9.8 | 10 |
| Cranberry sauce, canned, sweetened | 9.75 | 10 |
| Cranberry sauce with whole berries, canned, OCEAN SPRAY | 9.7 | 10 |
| Jackfruit, raw | 9.19 | 9 |
| Blueberries are wild, canned in rich syrup | 9.02 | 9 |
| Pickled cucumbers, sweet | 8.81 | 9 |
| Ketchup | 8.72 | 9 |
| Low salt salt ketchup | 8.72 | 9 |
| Plantain (vegetable banana) yellow, raw | 8.64 | 9 |
| Blueberries, canned in light sugar syrup, dry product | 8.43 | 8 |
| Oatmeal cookies with raisins | 8.34 | 8 |
| Nancy fruit (birsonima tolstolistnaya), canned in syrup | 8.18 | 8 |
| Chili sauce | 8.16 | 8 |
| Grapes, red or white, European (for example, quiche) | 8.13 | 8 |
| Sapota (marmalade fruit), raw | 7.66 | 8 |
| Orange juice, frozen concentrate, unsweetened, undiluted | 7.55 | 8 |
| Balsamic vinegar | 7.38 | 7 |
| Grapefruit juice, preserved or canned, unsweetened, with added ascorbic acid | 7.36 | 7 |
| Grape juice, preserved or bottled, unsweetened, with added ascorbic acid | 7.36 | 7 |
| Apple sauce, canned, sweetened, without added salt | 7.27 | 7 |
| Pineapple canned in saturated sugar syrup | 7.2 | 7 |
| Grapes | 7.2 | 7 |
| Salad dressing A thousand islands, non-fat | 6.9 | 7 |
| Papaya canned in saturated syrup | 6.78 | 7 |
| Bartlett Pear (Williams, Duchess) | 6.76 | 7 |
| Paprika, ground sweet pepper | 6.71 | 7 |
| Salad dressing, Thousand Islands, low fat | 6.58 | 7 |
| Pineapple canned in its own juice | 6.5 | 7 |
Fructose is a type of sugar that is naturally found in fruits, honey, and vegetables. It is often used as a sweetener in processed foods and beverages. While it is a source of energy, consuming too much fructose can have negative effects on health.
When consumed, fructose is primarily metabolized in the liver. Unlike glucose, which is used by all cells in the body for energy, fructose is mainly converted into fat in the liver. Excessive consumption of fructose can lead to fatty liver disease and insulin resistance.
High intake of fructose has been linked to various health issues, including obesity, type 2 diabetes, heart disease, and metabolic syndrome. It can also contribute to increased levels of triglycerides and LDL cholesterol in the blood.
While small amounts of fructose from whole fruits are part of a healthy diet, it is important to limit the consumption of added sugars that contain high levels of fructose. The American Heart Association recommends limiting added sugars to no more than 6 teaspoons (25 grams) per day for women and 9 teaspoons (38 grams) per day for men.
Instead of consuming foods and beverages high in added sugars, opt for whole fruits, vegetables, and whole grains. These foods provide essential nutrients and fiber without the negative health effects associated with excessive fructose intake.
read more...Fructose is a type of sugar that is naturally found in fruits, honey, and vegetables. It is often used as a sweetener in various processed foods and beverages. While fructose is a source of energy for the body, consuming it in excess can have negative effects on health.
When consumed, fructose is primarily metabolized in the liver. Unlike glucose, which is readily used by the body for energy, fructose is converted into fat in the liver. This can contribute to the development of fatty liver disease and insulin resistance.
Excessive intake of fructose has been linked to various health problems, including obesity, type 2 diabetes, and heart disease. It can also lead to increased levels of triglycerides in the blood, which are a risk factor for cardiovascular disease.
To reduce your consumption of fructose, limit your intake of sugary beverages, processed foods, and sweets. Instead, focus on consuming whole fruits, which contain fiber that can help slow down the absorption of fructose in the body.
Try incorporating recipes that are low in added sugars and high in nutrient-dense ingredients. For example, a spinach and berry smoothie or a quinoa salad with fresh vegetables can be delicious options that are low in fructose.
read more...Fructose is a type of sugar that is naturally found in fruits, honey, and vegetables. It is commonly used as a sweetener in various food products. There are two forms of fructose - D-fructose and L-fructose. In this article, we will explore the differences between D and L fructose and their impact on nutrition.
D-fructose and L-fructose are stereoisomers of each other, meaning they have the same molecular formula but differ in their spatial arrangement of atoms. D-fructose is the naturally occurring form found in fruits, while L-fructose is a synthetic form that is less commonly used in food products.
When we consume fructose, it is primarily metabolized in the liver. D-fructose is readily metabolized and used for energy production, while L-fructose may have different metabolic pathways and effects on the body.
Studies have shown that excessive consumption of D-fructose, especially in the form of high-fructose corn syrup, may contribute to obesity, insulin resistance, and other metabolic disorders. The effects of L-fructose on health are less well-studied, but it is generally recommended to limit overall fructose intake.
Natural sources of D-fructose include fruits like apples, pears, and mangoes. L-fructose is primarily found in processed foods and sweetened beverages that use synthetic sweeteners.
To maintain a healthy diet, it is important to moderate your intake of fructose from all sources. Opt for whole fruits instead of fruit juices or sweetened snacks, and read food labels to identify added sugars like high-fructose corn syrup.
read more...Fructose is a type of sugar that is naturally found in fruits, honey, and vegetables. It is often used as a sweetener in various processed foods and beverages. While fructose is a source of energy, its consumption should be moderated due to its potential impact on health.
When consumed, fructose is primarily metabolized in the liver. Unlike glucose, which is metabolized throughout the body, fructose metabolism in the liver can lead to the production of triglycerides and fatty acids, which may contribute to metabolic issues when consumed in excess.
Excessive consumption of fructose, especially in the form of high-fructose corn syrup found in many processed foods, has been linked to various health issues. These include obesity, insulin resistance, fatty liver disease, and an increased risk of heart disease.
When consumed in moderation from whole fruits and vegetables, fructose can be part of a healthy diet. Fruits and vegetables provide essential nutrients, fiber, and antioxidants that are beneficial for overall health. It is important to focus on consuming fructose from these sources rather than from added sugars.
To moderate fructose intake, focus on consuming whole fruits instead of fruit juices or sweetened beverages. Be mindful of the added sugars in processed foods and opt for whole, unprocessed foods whenever possible. Reading food labels can help identify sources of added sugars, including high-fructose corn syrup.
read more...Fructose is a type of sugar that is naturally found in fruits, honey, and vegetables. It is a simple carbohydrate that provides a sweet taste and is often used as a sweetener in various food products. There are two forms of fructose: D-fructose and L-fructose. In this article, we will explore the differences between D and L fructose and their impact on nutrition.
D-fructose and L-fructose are stereoisomers, which means they have the same chemical formula but differ in their spatial arrangement. D-fructose is the naturally occurring form of fructose found in most fruits, while L-fructose is a synthetic form that is less common in nature.
When we consume fructose, it is absorbed into the bloodstream and transported to the liver, where it is metabolized. D-fructose is readily metabolized by the body and can be used for energy production. On the other hand, L-fructose is not as efficiently metabolized and may have different effects on metabolism.
Research suggests that excessive consumption of fructose, particularly in the form of high-fructose corn syrup, may contribute to health issues such as obesity, insulin resistance, and fatty liver disease. It is important to moderate your intake of foods high in fructose and opt for natural sources of fructose from fruits and vegetables.
While D-fructose is naturally present in fruits and can be enjoyed as part of a balanced diet, L-fructose is mostly used in processed foods and sweetened beverages. To reduce your intake of L-fructose, focus on whole foods and limit your consumption of sugary snacks and drinks.
Overall, D and L fructose play a role in nutrition, with D-fructose being the preferred form found in natural sources like fruits. By being mindful of your fructose intake and opting for whole foods, you can support your overall health and well-being.
read more...