Nutrition Tip  
  February 2010
Sugar by Any Other Name  

FROM NUTRITION ACTION HEALTH LETTER JAN/FEB 2010
CENTER FOR SCIENCE IN THE PUBLIC INTEREST
USDA Nutrient Database and company information
Sucrose (table sugar) breaks down into 50% fructose, and 50% glucose in the body.

Agave syrup or nectar  (84% fructose, 8% glucose, 8% sucrose)  From the Mexican Agave cactus.

Apple juice concentrate (60% fructose, 27% glucose, 13% sucrose)  Made from cooking down apple juice.

Brown sugar  (97% sucrose, 1% fructose, 1 % glucose)  Granulated white sugar mixed with a small amount of molasses.

Corn syrup (96-8% glucose, 0% fructose, 0% sucrose) A liquid made from cornstarch. 

Evaporated cane juice (100% sucrose) Crystals made by evaporating liquid that has been pressed from sugarcane.

Fructose (100% fructose) Found naturally in fruits and vegetables. We get most of our fructose from high-fructose corn syrup.

Glucose or Dextrose (100% glucose) Small amounts are found naturally in fruit and vegetables, but most is made from cornstarch.  It’s also found in honey and most other sugars.

Grape juice concentrate (52% fructose, 48% glucose) Made by coking down grape juice

High-fructose corn syrup (HFCS) (typically 55% fructose, 45% glucose or 58% glucose and 42% fructose) Corn syrup with some of it’s glucose converted into fructose.  (it makes it sweeter)

Honey (50% fructose, 44% glucose, 1% sucrose) Made by honeybees from plant nectar.

Maple syrup (95% sucrose, 4% glucose, 1% fructose) Boiled down tree sap from the sugar maple tree.

Molasses (53% sucrose, 23% fructose, 21% glucose) By-products of sugar cane refining.  Blackstrap molasses is a good source of iron and calcium

Orange juice concentrate (46% sucrose, 28% fructose, 26% glucose) Made by cooking down orange juice

Raw sugar (100%sucrose) Partially refined sugar with some molasses left

Table sugar, Confectioners/Bakers, Powered (100% sucrose) Most is refined from sugar cane or beet

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