| Nutrition Tip | |
|---|---|
| February 2010 | |
| Sugar by Any Other Name | |
FROM NUTRITION ACTION HEALTH LETTER JAN/FEB 2010 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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