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
- Brown rice
Cooked, long-grain. The USDA source description does not state added salt.
0.24 g - Watercress
Watercress, raw, exactly as identified by USDA.
0.2 g - Millet
Cooked millet; added salt/fat not specified in the source description.
0.13 g - Parmesan cheese
Cheese, parmesan, hard, exactly as identified by USDA.
0.11 g - Bulgur
Cooked bulgur; added salt/fat not specified in the source description.
0.1 g - Couscous
Couscous, cooked, exactly as identified by USDA.
0.1 g - Unsalted butter
Butter, without salt, exactly as identified by USDA.
0.06 g - Beef ground 90% lean
Ground beef, 90% lean / 10% fat, cooked as a pan-broiled patty.
0 g - Bison
Game meat, bison, separable lean only, cooked, roasted, exactly as identified by USDA.
0 g - Canola oil
Canola oil.
0 g - Channel catfish
Fish, catfish, channel, farmed, cooked, dry heat, exactly as identified by USDA.
0 g - Chicken breast
Roasted chicken breast, meat only, without skin; seasoning not specified.
0 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