All mono- and disaccharides, naturally occurring and added combined.
Every figure here is per 100 g of the food, not per serving. That makes foods comparable to each other, but it is not how anyone eats: 100 g of a dried spice and 100 g of a leafy green are very different portions, so a high position in this list does not tell you what a meal contributes.
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
No FDA Daily Value is established for total sugars, so no % DV is shown.
24 entries with a measured total sugars value, highest first.
Concentrated floral nectar processed and dehydrated by honeybees, composed overwhelmingly of fructose and glucose with small…
Phoenix dactylifera
The dried fruit of the date palm, around two-thirds to three-quarters sugar by weight, and used both as a fruit and as a…
Acer saccharum
Sap from sugar maple and related species boiled down roughly forty-fold until it is about two-thirds sugar, predominantly…
Vitis vinifera
The fruit of the common grapevine, eaten fresh, dried as raisins or fermented into wine. Red and black varieties carry…
Punica granatum
A thick-skinned fruit filled with hundreds of juice-filled arils, each containing a seed. Commercial juice is usually pressed…
Mangifera indica
A tropical stone fruit in the cashew family, with hundreds of cultivars differing sharply in fibre, sweetness and aroma. Eaten…
Musa acuminata
The fruit of a large tropical herb, harvested green and ripened after picking. Ripening converts most of its starch into sugars,…
Cicer arietinum
A pulse eaten whole, ground into gram flour, or blended into hummus, with the large kabuli and small desi types differing in seed…
Capsicum annuum
Ground dried Capsicum annuum peppers, ranging from sweet to hot and sometimes smoked over oak. The USDA entry is per 100 g of the…
Capsicum annuum
Dried ground fruit of hot Capsicum annuum varieties. The USDA entry is per 100 g of the dried spice; a shake over a dish is well…
Malus domestica
A pome fruit grown in temperate regions worldwide, with thousands of cultivars differing in acid, sugar and polyphenol content.…
Vaccinium corymbosum
Small blue-purple berries of the Vaccinium genus, sold fresh, frozen and dried. Cultivated highbush varieties are larger and…
Ananas comosus
A tropical bromeliad whose edible fruit is formed from many fused berries around a fibrous core. Notable for bromelain, a group…
Citrus x sinensis
The sweet orange, a hybrid citrus grown commercially on every inhabited continent. Most of the world crop is pressed for juice…
Actinidia deliciosa
A fuzzy-skinned berry from a woody vine, with green or golden flesh and small edible black seeds. It contains actinidin, a…
Prunus cerasus
The sour cherry species, distinct from sweet cherries and grown largely for juice, concentrate and processing. Montmorency is the…
Prunus persica
A summer stone fruit of the Rosaceae family, with fuzzy skin and a single hard pit. Nectarines are the same species differing by…
Carica papaya
A soft tropical fruit with orange or red flesh and black seeds, eaten ripe as fruit and green as a vegetable. Its latex contains…
Pistacia vera
The green seed of a small desert tree, usually sold roasted in a split shell. The USDA reference entry is for the raw kernel…
Glycine max
The legume behind tofu, soy milk, tempeh and miso, eaten either as mature dry beans or as edamame, the immature green pod…
Citrus x paradisi
A large, bitter-sweet citrus fruit, a hybrid of pomelo and sweet orange. Pink and red varieties owe their colour to lycopene,…
Beta vulgaris
The swollen taproot of a cultivated Beta vulgaris, deep red from betalain pigments. It is among the richest dietary sources of…
Citrullus lanatus
A large cucurbit fruit that is over nine-tenths water by weight, with red flesh coloured by lycopene. The rind and the flesh both…
Soybeans fermented with Aspergillus oryzae koji, salt and usually a grain, for anywhere from weeks to years. Longer ferments…