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|Cheese, cheddar|| || ||0.24
|Cheese, cottage, creamed, large or small curd||0.00||0.00||0.00
|Cheese, cottage, nonfat, uncreamed, dry, large or small curd||0.00||0.29||0.00
|Cheese, cottage, lowfat, 2% milkfat||0.00||0.77||0.00
|Cheese, mozzarella, whole milk||0.15||0.56||0.03
|Cheese, parmesan, grated||0.15||0.15||0.15
|Cheese, swiss|| ||0.48||0.14
|Cheese, pasteurized process, American, fortified with vitamin D||0.00||0.00||0.00
|Cheese food, pasteurized process, American, vitamin D fortified||0.00||0.00||0.00
|Cream, sour, cultured||0.00||0.00||0.00
|Dessert topping, powdered, 1.5 ounce prepared with 1/2 cup milk||0.00||0.00||13.60
This is the world's largest searchable, sortable FRUCTOSE, GLUCOSE, SUCROSE content
of foods nutrient database. Sugar information on this webpage is from the National
Institutes of Health
- Fructose, glucose and sucrose values are in grams and calculated per 100g of food
- Click on column header to sort foods by name or by fructose, glucose or sucrose
Our Sugar-Related Nutrient Databases
Fructose, glucose and sucrose.
Total sugars and percentage of sugar calories:
Sugar is Toxic, companion nutrient database to Lustig's Fat Chance.
UK Nutrient Databank:
Glucose, galactose, fructose, sucrose, maltose, lactose and total sugars in foods commonly available in the UK.
Fructose, or fruit sugar, is a simple monosaccharide found in many plants. It is
one of the three dietary monosaccharides, along with glucose and galactose, that
are absorbed directly into the bloodstream during digestion.
Fructose intolerance in IBS and fructose-restricted diet
Irritable bowel syndrome (IBS) is a common disorder that affects the large intestine
(colon). Irritable bowel syndrome commonly causes cramping, abdominal pain, bloating
gas, diarrhea and constipation.
About one-third of patients with suspected IBS had fructose intolerance. When compliant,
symptoms improved on fructose-restricted diet despite moderate impact on lifestyle;
noncompliance was associated with persistent symptoms. Fructose intolerance is another
jigsaw piece of the IBS puzzle that may respond to dietary modification.
Hereditary Fructose Intolerance
Hereditary fructose intolerance (HFI) is a metabolic disease caused by the absence
of an enzyme called aldolase B. In people with HFI, ingestion of fructose (fruit
sugar) and sucrose (cane or beet sugar, table sugar) causes severe hypoglycemia
(low blood sugar) and progressive liver damage. In addition, blocked processing
of fructose will cause a build-up of substances that damage the liver. HFI may be
relatively mild or a very severe disease, and treatment involves eliminating fructose
and sucrose from the diet.
Fructose malabsorption is characterized by the inability to absorb fructose efficiently.
As a consequence fructose reaches the colon were it is broken down by bacteria to
short fatty acids, CO2 and H2. Bloating, cramps, osmotic diarrhea and other symptoms
of irritable bowel syndrome are the consequence and can be seen in about 50% of
Fructose consumption and non-alcoholic fatty liver disease
While the rise in non-alcoholic fatty liver disease (NAFLD) parallels the increase
in obesity and diabetes, a significant increase in dietary fructose consumption
in industrialized countries has also occurred. The increased consumption of high
fructose corn syrup, primarily in the form of soft drinks, is linked with complications
of the insulin resistance syndrome. Furthermore, the hepatic metabolism of fructose
favors de novo lipogenesis and ATP depletion. The pathogenic mechanism underlying
the development of NAFLD may be associated with excessive dietary fructose consumption.
Glucose, a monosaccharide (or simple sugar) also known as grape sugar or corn sugar,
is an important carbohydrate. The living cell uses it as a source of energy and
metabolic intermediate. Glucose is one of the main products of photosynthesis.
All major dietary carbohydrates contain glucose, either as their only building block,
as in starch and glycogen, or together with another monosaccharide, as in sucrose
and lactose. Some of the glucose goes directly toward fueling brain cells and erythrocytes,
while the rest makes its way to the liver and muscles, where it is stored as glycogen,
and to fat cells, where it can be used to power reactions which synthesize some
fats. Glycogen is the body’s auxiliary energy source, tapped and converted back
into glucose when there is need for energy.
Sucrose is the organic compound commonly known as table sugar and sometimes called
saccharose. A white, odorless, crystalline powder with a sweet taste, it is best
known for its nutritional role. The molecule is a disaccharide composed of the monosaccharides
glucose and fructose.
Sucrose (table sugar) is made from a low-sugar beet juice or sugar cane. Sucrose
includes raw sugar, granulated sugar, brown sugar, confectioner's sugar, and turbinado
sugar. It is made up of glucose and fructose.
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- Raw sugar is granulated, solid, or coarse, and is brown in color. It forms when
the moisture from the juice of the sugar cane evaporates.
- Brown sugar is made from the sugar crystals from molasses syrup.
- Confectioner's sugar (also known as powdered sugar) is finely ground sucrose.
- Turbinado sugar is unrefined sugar made from sugar cane juice.