Nutrition · g per 100 g
Sucrose
Sucrose is table sugar: one glucose bound to one fructose. Cane and beet refining concentrate it; fruit and vegetables hold smaller amounts. It is the reference sweetness and the backbone of most baking formulas.
Highest in Sucrose
Top 10 ingredients (per 100 g edible portion).
- Cane Sugar 22.6 g
- Chocolate Cocoa 22.5 g
- Cheese Starter Culture 22.3 g
- Tempeh Culture 22.3 g
- Yoghurt Culture 22.2 g
- Sugar 22 g
- Yeast 22 g
- Palm Sugar 21.9 g
- Glucose 21.6 g
- Koji 21.5 g
Lowest in Sucrose
Bottom 10 among ingredients with a recorded amount.
- Agar 0.12 g
- Aonori 0.12 g
- Chicken 0.12 g
- Emu 0.12 g
- Guinea Fowl 0.12 g
- Kombu 0.12 g
- Partridge 0.12 g
- Sea Lettuce 0.12 g
- Spirulina 0.12 g
- Sugar Kelp 0.12 g