EXPLORE A NUTRIENT
Sucrose
Discover how amounts vary across foods, on a shared basis for comparison.
Understand this nutrient ↓What is it?
Chemical reference: sucrose (C12H22O11). USDA reports Sucrose separately. [1] [2]
An identity reference, not the appearance of the food.
Description, source and attribution
Reference depiction: sucrose. Formula C12H22O11; PubChem CID 5988; charge 0. This is a chemical reference, not a depiction of its physical appearance in food.
PubChem Compound 5988, 2D Structure. NCBI / National Library of Medicine. Source · Reuse terms
Source check:
A COMMON BASIS
Foods, per 100 g
66 foods with data 140 not reported, excluded from ranking
- Rutabaga
Rutabagas, cooked, boiled, drained, without salt, exactly as identified by USDA.
0.35 g - Wild rice
Wild rice, cooked, exactly as identified by USDA.
0.33 g - Brown rice
Cooked, long-grain. The USDA source description does not state added salt.
0.24 g - Kale
Kale, raw, exactly as identified by USDA.
0.18 g - Potato
Boiled potato flesh, cooked without skin, without salt.
0.18 g - Cranberries
Cranberries, raw, exactly as identified by USDA.
0.16 g - Sweet cherries
Cherries, sweet, raw, exactly as identified by USDA.
0.15 g - Radish
Radishes, raw, exactly as identified by USDA.
0.1 g - Enriched pasta
Pasta, cooked, enriched, without added salt, exactly as identified by USDA.
0.09 g - Broccoli
Broccoli, boiled, drained, without salt.
0.08 g - Blackberries
Blackberries, raw, exactly as identified by USDA.
0.07 g - Spinach
Raw spinach.
0.07 g
All results are sorted before pagination. Bars compare amounts within this search; they do not indicate health benefits. Not reported does not mean zero.
UNDERSTAND THE DATA
What it means for your diet
This source explains carbohydrates, sugars, starch and fiber as a group. Total sugars are not the same measurement as added sugars, and recommendations for total carbohydrate must not be assigned to one sugar. The ranking keeps the USDA measurement method separate.
Ranking amounts describe foods, not supplement doses. A high rank does not mean you should consume more. Source recommendations and cautions retain their original population and scope.
Carbohydrates [1]
Source: MedlinePlus, National Library of Medicine. Original health-topic summary, reproduced with attribution.
What are carbohydrates?
Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks.
Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organs. Glucose can be used immediately or stored in the liver and muscles for later use.
What are the different types of carbohydrates?
There are three main types of carbohydrates:
- Sugars. They are also called simple carbohydrates because they are in the most basic form. They can be added to foods, such as the sugar in candy, desserts, processed foods, and regular soda. They also include the kinds of sugar that are found naturally in fruits, vegetables, and milk.
- Starches. They are complex carbohydrates, which are made of lots of simple sugars strung together. Your body needs to break starches down into sugars to use them for energy. Starches include bread, cereal, and pasta. They also include certain vegetables, like potatoes, peas, and corn.
Identity and structure sources
- PubChem Compound 5988: Sucrose · Accessed 2026-09-13
- USDA FoodData Central: Foundation Foods Documentation · Accessed 2026-09-13