Approximately 850 food products analysed for sugar content by the USDA nutrient data laboratory (2007) can be found in the following links. The estimate of the total sugar content is based on the sum of monosaccharides (galactose, glucose, and fructose), and disaccharides (sucrose, lactose, maltose). The food items are organized in the order of high to low sugar content.




Sugar Content in Foods (per 100 grams of food)
Foods with 37.5 - 100 g sugar Foods with 18.6 - 37.4 g sugar
Foods with 10.5 - 18.6 g sugar Foods with 6.6 - 10.4 g sugar
Foods with 4.1 - 6.5 g sugar Foods with 2.6 - 4.1 g sugar
Foods with 1.5 - 2.6 g sugar Foods with 0.5 - 1.5 g sugar
Foods with 0.1 - 0.5 g sugar Sugar free foods
Sugar content in fruits and alcoholic drinks  


Diabetes management: Low carbohydrate diet --an overview
Diabetes management: carbohydrate restriction and weight loss
Diabetes management: Low carbohydrate diet and glycemic control
Diabetes management: Low carbohydrate diet , postprandial hyperglycemia and dyslipidemia
Diabetes management: Low carbohydrate diet, insulin resistance and hypertension
Diabetes management: Low carbohydrate diet -- conclusion


Blood sugar management related articles:
Low blood sugar cookbooks
The case for low carbohydrate diets in diabetes management

Dietary fiber related articles:
List of high fiber food
Total dietary fiber, soluble fiber, insoluble fiber content of foods
Dietary fiber and health benefits
Definitions of dietary fiber food
Dietary fiber: Daily Reference Intakes (DRIs) for fiber



Data source of sugar content in foods: USDA National Nutrient Database for Standard Reference, Release 19.

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