Fructose, glucose and sucrose are often referred to as fruit sugars, and actually are. These sugars exist in virtually all fruits of trees, fruits practically every vine, and almost all berries. Fructose, glucose, sucrose and exists in most of the root vegetables, too.
Fructose and glucose are circular molecules, very similar. Each has 6 carbon atoms, 6 oxygen atoms and 12 hydrogen atoms. However, the compounds are slightly different in the provisions of these atoms. Both exist as molecules of linear chain and circular molecules. Both are very reactive and react together, forming sucrose easily.
Glucose and fructose are both products of plant photosynthesis inspired atmosphere of carbon dioxide and reacting said molecule of carbon dioxide with water, forming individual monosaccharides or simple sugars "." photosynthetic steps are complex but accurate, mainly producing glucose and fructose, sucrose and, ultimately, it is the result of a combination of fructose with glucose to form a double or sugar "disaccharide".
In the experimental device, under direct observation, glucose, fructose, sucrose and appear almost simultaneously through the process of photosynthesis.
glucose sugar compositions, fructose and sucrose differ from plant to plant.
For example, apples, figs, bananas, grapes and pears are relatively rich in fructose free sugars when glucose to fructose reports are analyzed in these fruits.
However, apricots, peaches, pineapple and oranges contain less free fructose compared to glucose amounts of free fruit. Each of these fruits contain sucrose as well, but the sucrose into fructose and glucose without fresh fruit varies to another.
Apricots, oranges, pineapples and peaches each sucrose spectacle as the dominant form of sugar content, which means that over 50% of all the sugar is sucrose, free fructose and not free glucose, while pears , apples, bananas and grapes contain much less sucrose per gram of sugar and total monosaccharide sugar forms glucose and fructose.
The vegetables also vary significantly. Beets have a very low fructose and free glucose free content; but sucrose includes over 95% of sugar beet units, which explains why beet is considered a rich source of trade sucrose.
Carrots are similar: the sucrose comprises about 75% of the total units of sugar in carrots, and without fructose and free glucose contribute very little. However, peppers and yams and onions contain less than 20% sucrose; the rest is free fructose and free glucose.
What we call the sweet potato contains more than 60% sucrose; However, what we call yams - a very similar tuber - a little monosaccharide or disaccharide sugar of any kind. Yams are mainly fiber and starch, so their carbohydrate is complex, it is simple, so called polysaccharide or starch. The same is true for other fibrous vegetables: Brussels sprouts, broccoli, asparagus, artichokes, celery and group greens, such as spinach and kale are considered rich fibrous.
The figure is quite unique: richer in total sugars per gram than any other fruit or vegetable, however, which contains less than 1% sucrose. Glucose and fructose are also represented in the figure, comprises 99% of the sugar composition of this fruit, but are not considered sweet fruits figs. The fig is a nut in its essence - without many residents of water compared to other fruits. Therefore, it characterizes the nature of dense fibers.
Corn has attracted attention for decades, being the source of high fructose corn syrup which was introduced on the market as an additive sweetener in various food and beverages. Sweet corn contains less total sugar, almost all fruits. Sweetcorn contains twice as many free glucose and fructose, and corn fiber contains more grams of sucrose and fructose and glucose combined grams. However, corn is known as a mild and relatively unhealthy vegetable. Indeed, it was not compared with many other fruits and vegetables. However, corn was a commercial option for refining and processing to produce a sweet liquid additive for various beverages and is therefore regarded negatively by many people.
What we know as "sweet corn" deliberately harvest, while maize kernels are plump and still loaded with water syrup. Sugars still reside in sweet corn kernels as monosaccharides fructose and glucose and the disaccharide sucrose dissolved ripe for harvest. But if the kernel more mature and not be harvested, sweet corn kernels shrink and harden. This variation represents grain processing "of their glucose, fructose, sucrose and polysaccharides - namely long-chain carbohydrates simply called starch and fibers. Now the beans are well suited for animal feed, not human food as an attractive - fascinating. Corn can be and is genetically modified to mature between these two different ways: "field" or fibrous feed corn used for animal consumption or future seeds for planting; or "sweet corn" less fibrous and soft used for food in various forms -Many.
Fructose has received an unwarranted bad reputation. It is not deserved or appropriate. Fructose, such as glucose, is a single molecule of energy in maintaining the life, both plant and animal. What humans have done with fructose - and glucose - and sucrose - in terms of consumption and business transformation - that is behind the obesity epidemic - not its production in nature.
Rex L Mahnensmith, Mr. D. is a primary care internist practice with a special interest for metabolism, healthy living, optimal nutrition, vegetarian food, better food, better health and wellness. He had a long-standing interest and fascination with agricultural and plant varieties. This trial is expected to stimulate interest and enthusiasm for the healthy vegetarian lifestyle.
