Editing Glucose (section)

==Sources==
[[File:Glucose 2.jpg|thumb|A source of glucose]]

Most dietary carbohydrates contain glucose, either as their only building block (as in the polysaccharides starch and glycogen), or together with another monosaccharide (as in the hetero-polysaccharides sucrose and lactose).<ref>{{Cite news|url=https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/|title=Carbohydrates and Blood Sugar|date=5 August 2013|newspaper=The Nutrition Source|language=en-US|access-date=30 January 2017|via=Harvard T.H. Chan School of Public Health|url-status=live|archive-url=https://web.archive.org/web/20170130010758/https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/|archive-date=30 January 2017}}</ref> Unbound glucose is one of the main ingredients of honey. Glucose is extremely abundant and has been isolated from a variety of natural sources across the world, including male cones of the coniferous tree ''Wollemia nobilis'' in Rome,<ref>{{cite journal |last1=Venditti |first1=Alessandro |last2=Frezza |first2=Claudio |last3=Vincenti |first3=Flaminia |last4=Brodella |first4=Antonia |last5=Sciubba |first5=Fabio |last6=Montesano |first6=Camilla |last7=Franceschin |first7=Marco |last8=Sergi |first8=Manuel |last9=Foddai |first9=Sebastiano |last10=Di Cocco |first10=Maria Enrica |last11=Curini |first11=Roberta |last12=Delfini |first12=Maurizio |last13=Bianco |first13=Armandodoriano |last14=Serafini |first14=Mauro |title=A syn-ent-labdadiene derivative with a rare spiro-β-lactone function from the male cones of Wollemia nobilis |journal=Phytochemistry |date=February 2019 |volume=158 |pages=91–95 |doi=10.1016/j.phytochem.2018.11.012 |pmid=30481664 |bibcode=2019PChem.158...91V }}</ref> the roots of ''Ilex asprella'' plants in China,<ref>{{cite journal |last1=Lei |first1=Yu |last2=Shi |first2=She-Po |last3=Song |first3=Yue-Lin |last4=Bi |first4=Dan |last5=Tu |first5=Peng-Fei |title=Triterpene Saponins from the Roots of Ilex asprella |journal=Chemistry & Biodiversity |date=May 2014 |volume=11 |issue=5 |pages=767–775 |doi=10.1002/cbdv.201300155 |pmid=24827686 }}</ref> and straws from rice in California.<ref>{{cite book |doi=10.1007/978-1-60761-214-8_5 |chapter=Lignocellulosic Biomass Pretreatment Using AFEX |title=Biofuels |series=Methods in Molecular Biology |date=2009 |volume=581 |pages=61–77 |pmid=19768616 |isbn=978-1-60761-213-1 | vauthors = Balan V, Bals B, Chundawat SP, Marshall D, Dale BE |publisher=Humana Press |location=Totowa, NJ }}</ref>

{|class="wikitable sortable" style="text-align:center; margin:auto"
|+ Sugar content of selected common plant foods (in grams per 100&nbsp;g)<ref name="www.nal.usda.gov">{{Cite web|url=https://fdc.nal.usda.gov/index.html|title=FoodData Central|website=fdc.nal.usda.gov|access-date=18 March 2024|archive-date=3 December 2019|archive-url=https://web.archive.org/web/20191203185131/https://fdc.nal.usda.gov/index.html|url-status=live}}</ref>
|-
! Food <br />item
! Carbohydrate, <br />total,{{efn|The carbohydrate value is calculated in the USDA database and does not always correspond to the sum of the sugars, the starch, and the "dietary fiber".}} including <br />[[dietary fiber]]
! Total <br />sugars
! Free <br />fructose
! Free <br />glucose
! Sucrose
! Ratio of <br />fructose/<br />glucose
! Sucrose as <br />proportion of <br />total sugars (%)
|-
!colspan=8 style="text-align:left"| Fruits
|-
| style="text-align:left;" | [[Apple]] || 13.8|| 10.4|| 5.9|| 2.4|| 2.1|| 2.0|| 19.9
|-
| style="text-align:left;" | [[Apricot]]|| 11.1|| 9.2|| 0.9|| 2.4|| 5.9|| 0.7|| 63.5
|-
| style="text-align:left;" | [[Banana]]|| 22.8|| 12.2|| 4.9|| 5.0|| 2.4|| 1.0|| 20.0
|-
| style="text-align:left;" | [[Ficus|Fig]], dried|| 63.9|| 47.9|| 22.9|| 24.8|| 0.9|| 0.93|| 0.15
|-
| style="text-align:left;" | [[Grape]]s|| 18.1|| 15.5|| 8.1|| 7.2|| 0.2|| 1.1|| 1
|-
| style="text-align:left;" | [[Navel orange]]|| 12.5|| 8.5|| 2.25|| 2.0|| 4.3|| 1.1|| 50.4
|-
| style="text-align:left;" | [[Peach]]|| 9.5|| 8.4|| 1.5|| 2.0|| 4.8|| 0.9|| 56.7
|-
| style="text-align:left;" | [[Pear]]|| 15.5|| 9.8|| 6.2|| 2.8|| 0.8|| 2.1|| 8.0
|-
| style="text-align:left;" | [[Pineapple]]|| 13.1|| 9.9|| 2.1|| 1.7|| 6.0|| 1.1|| 60.8
|-
| style="text-align:left;" | [[Plum]]|| 11.4|| 9.9|| 3.1|| 5.1|| 1.6|| 0.66|| 16.2
|-
!colspan=8 style="text-align:left"| Vegetables
|-
| style="text-align:left;" | [[Beet]], red|| 9.6|| 6.8|| 0.1|| 0.1|| 6.5||1.0|| 96.2
|-
| style="text-align:left;" | [[Carrot]]|| 9.6|| 4.7|| 0.6|| 0.6|| 3.6|| 1.0|| 77
|-
| style="text-align:left;" | [[Chili pepper|Red pepper]], sweet|| 6.0|| 4.2|| 2.3|| 1.9|| 0.0|| 1.2|| 0.0
|-
| style="text-align:left;" | [[Onion]], sweet|| 7.6|| 5.0|| 2.0|| 2.3|| 0.7|| 0.9|| 14.3
|-
| style="text-align:left;" | [[Sweet potato]]||20.1|| 4.2|| 0.7|| 1.0|| 2.5|| 0.9|| 60.3
|-
| style="text-align:left;" | [[Yam (vegetable)|Yam]]|| 27.9|| 0.5|| {{n/a|Traces}}|| {{n/a|Traces}}|| {{n/a|Traces}}|| {{n/a}}|| {{n/a|Traces}}
|-
| style="text-align:left;" | [[Sugar cane]]|| || 13–18|| 0.2–1.0|| 0.2–1.0|| 11–16|| 1.0|| high
|-
| style="text-align:left;" | [[Sugar beet]]|| || 17–18|| 0.1–0.5|| 0.1–0.5|| 16–17|| 1.0|| high
|-
!colspan=8 style="text-align:left"| Grains
|-
| style="text-align:left;" | [[Maize|Corn]], sweet|| 19.0|| 6.2|| 1.9|| 3.4|| 0.9|| 0.61|| 15.0
|}
{{notelist}}