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The linkage position of the fructose residues determine the type of the fructan. There are five types of fructans. [2] Linkage normally occurs at one of the two primary hydroxyls (OH-1 or OH-6), and there are two basic types of simple fructan: 1-linked: in inulin, the fructosyl residues are linked by β-2,1-linkages
Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide. Fructose, glucose, and sucrose may all be present in food; however, different foods will have varying levels of each of these three sugars. The sugar contents of common fruits and vegetables are presented in Table 1.
The following sentence is referenced, but the reference does not appear to make any statement relevant to the claim. "However, some fructose malabsorbers do not have difficulty with fructans from wheat products while they may have problems with foods that contain excess free fructose." The claim that most beers contain wheat is simply not true.
The USDA food database reveals that many common fruits contain nearly equal amounts of the fructose and glucose, and they do not present problems for those individuals with fructose malabsorption. [22] Some fruits with a greater ratio of fructose than glucose are apples, pears and watermelon, which contain more than twice as much fructose as ...
Artichokes contain the most antioxidants of any vegetable, except beans, a study published in the Journal of Agricultural and Food Chemistry found. Antioxidants circulate in the body and correct ...
High fructose corn syrup (HFCS) [1] – made from corn starch, containing from 55% fructose [3] to 90% fructose. High maltose corn syrup – mainly maltose, not as sweet as high fructose corn syrup; Honey [1] – consists of fructose and glucose; Inositol [2] – naturally occurring sugar alcohol. Commercial products are purified from corn.
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Inulin-containing foods can be rather gassy, especially for those unaccustomed to inulin and these foods should be consumed in moderation at first. [citation needed] Inulin is a soluble fiber, one of three types of dietary fiber including soluble, insoluble and resistant starch. Soluble fiber dissolves in water to form a gelatinous material.