Fruit contains fructose and glucose. Most fruits are half glucose and half fructose, depending on type and size.
Blood sugar—glucose—is the body's preferred energy source. Most carbohydrates you eat are converted into glucose, which is used for energy or stored as glycogen in muscle cells or the liver.
Fruits and vegetables naturally contain fructose, like glucose. Since muscles and the brain prefer glucose, fructose has a different metabolic pathway. Fructose is more lipogenic than glucose and only metabolised in the liver.
1. Dried Figs
A serving of four figs has 32 grammes of sugar. Dried figs and dates are sweet without added sugars. Low water content concentrates these fruits' natural sugars.
Tropical lychee has a distinct taste and appearance. It grows in warm US regions but is from China.
Mango, a tropical tree fruit in the cashew family, is one of the most important and widely cultivated tropical fruits.
Cherries have low calories, fibre, vitamins, minerals, and nutrients. They contain potassium, magnesium, calcium, and vitamins C, A, and K.