Title: Natural Sugar Content of Fruit
Categories: Diabetic Info Fruit
Yield: 1 Info/help

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Fruit (100 Grams) Sugars (Grams) ~---------------- -------------- Apples; eating 11.8 cooking 9.2 baked 9.6 stewed 7.9 Apricots; raw 6.7 stewed 5.6 dried 43.4 Avocado Pears; raw 1.8 Bananas; raw 16.2 Blackberries; raw 6.4 stewed 5.5 Cherries; eating (raw) 11.9 cooking (raw) 11.6 stewed 9.7 Cranberries; raw 3.5 Currants; black, raw 6.6 stewed 5.6 red, raw 4.4 stewed 3.8 white, raw 5.6 stewed 4.8 dried 63.1 Dates; dried 63.9 Figs; green, raw 9.5 dried 52.9 stewed 29.4 Grapes; black, raw 15.5 white, raw 16.1 Grapefruit; raw 5.3 juice 7.9 Lemons; whole 3.2 juice 1.6 Mangoes; raw 15.3 Melons; cantaloupe, raw 5.3 honeydew, raw 5.0 watermelon, raw 5.3 Nectarines; raw 12.4 Oranges; raw 8.5 juice 9.4 Peaches; raw 9.1 dried 53.0 stewed 19.6 Pears; eating 10.6 cooking, raw 9.3 stewed 7.9 Pineapple; fresh 11.6 Plums; raw 9.6 cooking, raw 6.2 stewed 5.2 Pomegranate; juice 11.6 Prunes; dried 40.0 stewed 20.4 Quinces; raw 6.3 Raisins; dried 64.4 Raspberries; raw 5.6 stewed 5.9 Rhubarb; raw 1.0 stewed 0.9 Strawberries; raw 6.2 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.

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