The sugar content of foods can vary widely.Depending on the variety, location or harvest time, e.g.the fructose content and glucose content of an apple change significantly.Therefore you have to be careful with fructose tables you may find on the net.
The values in this fructose table are calculated from mean values. Since most products may experience natural fluctuations, these values are only a rule of thumb.
Values are only given if we have found values in the scientific literature. If no value is displayed, this does not mean that the food is free of this substance! This is only the case if “0” is listed.
The values are given in grams per 100 grams of food
The contens are given in total fructose content (and total glucose content). This always includes the free fructose and half the sucrose value, since sucrose (“sugar”) consists of 1 molecule of fructose and 1 molecule of glucose.
If the ratio of fructose to glucose (last column of the table) is less than or equal to 1, then the food tends to be more tolerable (the tolerability also depends on other factors).
For tolerability, various factors such as degree of ripeness, storage, amount consumed, variety etc. are crucial. Therefore, we have established a “tolerability index” that evaluates individual foods in terms of their average tolerability. In addition to the above factors, we interviewed more than 800 people in an exclusive study.
The tolerability index is broken down to pictograms and displayed as a smiley. We have indicated in the left columns such smileys for the recommended intake in the elimination diet (ED) and the permanent diet/test phase (PD).
These smileys include all factors such as fructose, fructose-glucose ratio, sugar alcohol content (sorbitol & co), average consumption rates, etc.
Download the table in the formats Din A4 or US Letter:
Sources include: nmi-Portal Redaktion, nmidb.de Souci, S.W., Fachmann, W., Kraut, H.; Food Composition an Nutrition Tables; Wissenschaftliche verlagsgesellschaft; 2016 Herrmann, Karl; Inhaltsstoffe von Obst und Gemüse; Verlag Ulmer; 2001 Zechmann, M. "Erste Hilfe nach der Diagnose - So meistern Sie die Karenzphase", 5. Auflage, Berenkamp Verlag, 2017 Zechmann, M; Masterman, G; "Food Intolerances: Fructose Malabsorption, Lactose and Histamine Intolerance", 1st edition 2013
LisaAnne replied the topic:#4577 months 2 weeks ago
Thank you so much for this table! It confirms what I have been experiencing. Only the items with a double smile work for me. I am still in the elimination phase. I hope to one day eat squash (pumpkin) again at least. Now that I've been eliminating though, the smallest fructose brings immediate nausea, which I never had before. This affliction has been so painful and caused so much turmoil in my life. I wish I would have know the problem sooner. It is difficult to give up all the fruits and vegetables as they are so delicious and healthy too. If I were younger I would become a scientist and look for a cure. I crave sweets. I guess I will try dextrose soon. Has anyone had good luck eating dextrose--not to help with the fructose but just to have something sweet to eat? What sweets have you found you can eat?
I don't know exact amounts, but I know that the more refined a beer is, the less fructose is in it. You should avoid fruit flavored beers or any beer mixes. Wheat beers (in Germany called Hefeweizen or Weissbier) are bad, too.
I tolerate one or two normal lagers like Bud, Bud light, Coors and so on very good.
AllisonT replied the topic:#3265 years 1 month ago
Does anyone know how much fructose and sorbitol lager beer has?
The information provided on the Food Intolerance Network website is no substitute for a visit to a registered dietician, nutritionist or a doctor. The information that you will find here may not be used as a substitute for professional advice and treatment by a medical professional or approved and registered dieticians. The content of the Food Intolerance Network website may not be used as a basis or means for any form of self-diagnosis.