The sugar contents of common fruits and vegetables are presented in this chart. 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.
Reference 1: Total sugars, Free fructose, Free glucose, Sucrose, Fructose/ Glucose ratio and Sucrose as a% of total sugars.
Reference 2: Fruits, Apple, Apricot, Banana, Fig, dried, Grapes, Navel orange, Peach, Pear, Pineapple, Plum, Vegetables, Beet, red, Carrot, Corn, sweet, Red pepper, sweet, Onion, sweet, Sweet potato, Yam, Sugar cane and Sugar beet.
Source: http://en.wikipedia.org/wiki/Sugar
Reference 2: Fruits, Apple, Apricot, Banana, Fig, dried, Grapes, Navel orange, Peach, Pear, Pineapple, Plum, Vegetables, Beet, red, Carrot, Corn, sweet, Red pepper, sweet, Onion, sweet, Sweet potato, Yam, Sugar cane and Sugar beet.
Source: http://en.wikipedia.org/wiki/Sugar
