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

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