Nutrition · g per 100 g
Disaccharides
Disaccharides are two-sugar units—sucrose, lactose, maltose—split by specific enzymes. They taste sweet, crystallise in different habits, and define cane sugar, milk, and malted grains.
Components
Highest in Disaccharides
Top 10 ingredients (per 100 g edible portion).
- Cane Sugar 27.1 g
- Cheese Starter Culture 26.8 g
- Tempeh Culture 26.7 g
- Yoghurt Culture 26.6 g
- Sugar 26.4 g
- Yeast 26.4 g
- Palm Sugar 26.3 g
- Glucose 25.9 g
- Koji 25.7 g
- Fructose 25.4 g
Lowest in Disaccharides
Bottom 10 among ingredients with a recorded amount.
- Agar 0.14 g
- Aonori 0.14 g
- Chicken 0.14 g
- Emu 0.14 g
- Guinea Fowl 0.14 g
- Kombu 0.14 g
- Partridge 0.14 g
- Sea Lettuce 0.14 g
- Spirulina 0.14 g
- Sugar Kelp 0.14 g