|MadSci Network: Chemistry|
As you know, sugar is a general term that is applied to a variety of compounds, also called saccharides. Monosaccharides (meaning one saccharide molecule) include fructose, glucose, and galactose. Disaccharides (meaning two saccharide molecules) include sucrose, maltose, and lactose. Sucrose is familiar to us as table sugar. Polysaccharides (meaning many saccharide molecules) include starches and most types of dietary fiber. Fruit contains monosaccharides (typically glucose and fructose), a limited amount of the disaccharide sucrose, as well as fiber and some starch. The chemical structures of the saccharides from fruit are the same as those saccharides from other sources. According to data from the US government, about 1/2 of the total fructose intake and about 1/3 of the total sucrose intake for the average person was naturally occurring (that is, came from fruits or vegetables). Source: Diet and Health. 1989. National Academy of Sciences. Taking the Fear out of Eating. 1992. Gallagher and Allred. Cambridge Press.
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