Nutrition · g per 100 g
Sugars
Sugars are the small, sweet carbohydrates—mono- and disaccharides and short oligosaccharides—that dissolve readily, brown, and feed fermentation. They dominate fruit, dairy lactose, and refined syrups; in savoury stocks they appear only in traces.
Components
Highest in Sugars
Top 10 ingredients (per 100 g edible portion).
- Honey 99 g
- Soy Lecithin 91.6 g
- Guar Gum 91.4 g
- Cream of Tartar 91.2 g
- Tricalcium Phosphate 91.1 g
- Silicon Dioxide 91 g
- Phosphoric Acid 90.9 g
- Stevia Extract 90.7 g
- Smoke Flavour 90.3 g
- Cane Sugar 90.3 g
Lowest in Sugars
Bottom 10 among ingredients with a recorded amount.
- Sea Lettuce 0.46 g
- Sugar Kelp 0.46 g
- Agar 0.47 g
- Crown Pheasant 0.47 g
- Drumette Wing Grouse 0.47 g
- Drumstick Chicken 0.47 g
- Drumstick Leg Guinea Fowl 0.47 g
- Escalope Turkey 0.47 g
- Flake Wakame 0.47 g
- Frond Irish Moss 0.47 g