EXPLORE A NUTRIENT
Total Sugars
Discover how amounts vary across foods, on a shared basis for comparison.
Understand this nutrient ↓What is it?
USDA reporting category: Total Sugars. The category is not represented by a single verified structure. [1]
A conceptual representation, not a molecular structure.
Description, source and attribution
A conceptual grouping, not a molecular structure. This reporting category contains multiple components or represents a calculated quantity.
Original Bitameans conceptual/fallback artwork; not a chemical structure. Source · Reuse terms
Source check:
A COMMON BASIS
Foods, per 100 g
141 foods with data 65 not reported, excluded from ranking
- Honey
Honey; floral source not specified.
82.12 g - Dates
Dates, medjool, exactly as identified by USDA.
66.47 g - Tamarind
Raw tamarind, edible pulp.
38.8 g - Mamey sapote
Sapote, mamey, raw, exactly as identified by USDA.
20.14 g - Jackfruit
Jackfruit, raw, exactly as identified by USDA.
19.08 g - Fig
Figs, raw, exactly as identified by USDA.
16.26 g - Lychee
Litchis, raw, exactly as identified by USDA.
15.23 g - Pomegranate
Pomegranates, raw, exactly as identified by USDA.
13.67 g - Mango
Raw mango; variety not specified.
13.66 g - Soursop
Raw soursop, edible portion.
13.54 g - Fuji apple
Fuji apple, with skin, raw.
13.33 g - Sweet cherries
Cherries, sweet, raw, exactly as identified by USDA.
12.82 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
- USDA FoodData Central: Foundation Foods Documentation · Accessed 2026-09-13