Food Sources
Natural sources of fructose include fruits, vegetables (including sugar cane), and honey. Fructose is often further concentrated from these sources. The highest dietary sources of fructose, besides pure crystalline fructose, are foods containing table sugar (sucrose), high-fructose corn syrup, agave nectar, honey, molasses, maple syrup, and fruit juices, as these have the highest percentages of fructose (including fructose in sucrose) per serving compared to other common foods and ingredients. Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide. Fructose, glucose, and sucrose may all be present in a food; however, different foods will have varying levels of each of these three sugars.
The sugar contents of common fruits and vegetables are presented in Table 1. In general, in foods that contain free fructose, the ratio of fructose to glucose is approximately 1:1; that is, foods with fructose usually contain about an equal amount of free glucose. A value that is above 1 indicates a higher proportion of fructose to glucose, and below 1 a lower proportion. Some fruits have larger proportions of fructose to glucose compared to others. For example, apples and pears contain more than twice as much free fructose as glucose, while for apricots the proportion is less than half as much fructose as glucose.
Apple and pear juices are of particular interest to pediatricians because the high concentrations of free fructose in these juices can cause diarrhea in children. The cells (enterocytes) that line children's small intestines have less affinity for fructose absorption than for glucose and sucrose. Unabsorbed fructose creates higher osmolarity in the small intestine, which draws water into the gastrointestinal tract, resulting in osmotic diarrhea. This phenomenon is discussed in greater detail in the Health Effects section.
Table 1 also shows the amount of sucrose found in common fruits and vegetables. Sugarcane and sugar beet have a high concentration of sucrose, and are used for commercial preparation of pure sucrose. Extracted cane or beet juice is clarified, removing impurities; and concentrated by removing excess water. The end product is 99.9% pure sucrose. Sucrose-containing sugars include common table white granulated sugar and powdered sugar, as well as brown sugar.
| Food Item | Total Carbohydrate |
Total Sugars |
Free Fructose |
Free Glucose |
Sucrose | Fructose/ Glucose Ratio |
Sucrose as a % of Total Sugars |
|---|---|---|---|---|---|---|---|
| Fruits | |||||||
| Apple | 13.8 | 10.4 | 5.9 | 2.4 | 2.1 | 2.0 | 19.9 |
| Apricot | 11.1 | 9.2 | 0.9 | 2.4 | 5.9 | 0.7 | 63.5 |
| Banana | 22.8 | 12.2 | 4.9 | 5.0 | 2.4 | 1.0 | 20.0 |
| Fig, dried | 63.9 | 47.9 | 22.9 | 24.8 | 0.07 | 0.93 | 0.001 |
| Grapes | 18.1 | 15.5 | 8.1 | 7.2 | 0.2 | 1.1 | 1.0 |
| Peach | 9.5 | 8.4 | 1.5 | 2.0 | 4.8 | 0.9 | 56.7 |
| Pear | 15.5 | 9.8 | 6.2 | 2.8 | 0.8 | 2.1 | 8.0 |
| Pineapple | 13.1 | 9.9 | 2.1 | 1.7 | 6.0 | 1.1 | 60.8 |
| Plum | 11.4 | 9.9 | 3.1 | 5.1 | 1.6 | 0.66 | 0.16 |
| Vegetables | |||||||
| Beet, Red | 9.6 | 6.8 | 0.1 | 0.1 | 6.5 | 1.0 | 96.2 |
| Carrot | 9.6 | 4.7 | 0.6 | 0.6 | 3.6 | 1.0 | 70.0 |
| Corn, Sweet | 19.0 | 6.2 | 1.9 | 3.4 | 0.9 | 0.61 | 15.0 |
| Red Pepper, Sweet | 6.0 | 4.2 | 2.3 | 1.9 | 0.0 | 1.2 | 0.0 |
| Onion, Sweet | 7.6 | 5.0 | 2.0 | 2.3 | 0.7 | 0.9 | 14.3 |
| Sweet Potato | 20.1 | 4.2 | 0.7 | 1.0 | 2.5 | 0.9 | 60.3 |
| Yam | 27.9 | 0.5 | tr | tr | tr | na | tr |
| Sugar Cane | 13 - 18 | 0.2 – 1.0 | 0.2 – 1.0 | 11 - 16 | 1.0 | 100 | |
| Sugar Beet | 17 - 18 | 0.1 – 0.5 | 0.1 – 0.5 | 16 - 17 | 1.0 | 100 |
All data with a unit of g (gram) are based on 100 g of a food item. The fructose / glucose ratio is calculated by dividing the sum of free fructose plus half sucrose by the sum of free glucose plus half sucrose.
Fructose is also found in the synthetically manufactured sweetener, high-fructose corn syrup (HFCS). Hydrolyzed corn starch is used as the raw material for production of HFCS. Through the enzymatic treatment, glucose molecules are converted into fructose. There are three types of HFCS, each with a different proportion of fructose: HFCS-42, HFCS-55, and HFCS-90. The number for each HFCS corresponds to the percentage of synthesized fructose present in the syrup. HFCS-90 has the highest concentration of fructose, and typically, is used to manufacture HFCS-55; HFCS-55 is used as sweetener in soft drinks, whereas HFCS-42 is used in many processed foods and baked goods.
Read more about this topic: Fructose
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