Some science behind the scenes

Sucrose

Sucrose, commonly named sugar or table sugar, is cane and beet sugar. Fructose, or fruit sugar, found in many plants, is often bonded to glucose to form sucrose. Sucrose is then a compound with one molecule of glucose covalently linked to one molecule of fructose.

A description of how fructose is processed by the digestive system is provided in Fructose and sucrose digestion.

Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12% to 20% of the plant's dry weight. Minor commercial sugar crops include the date palm (Phoenix dactylifera), sorghum (Sorghum vulgare), and the sugar maple (Acer saccharum). Sucrose is obtained by extraction of these crops with hot water, concentration of the extract gives syrups, from which solid sucrose can be crystallized. In 2013, worldwide production of table sugar amounted to 175 million tonnes.

I have provided a list below from the USDA National nutrients database to provide more precise information on which foods it is found in. In the list that follows I have excluded a number of food types as the USDA database contains over 2000 products that include sugar. In general I have tried to exclude manufactured items, as most are only available in the USA and the food labelling normally tells you if sucrose is in the product anyway. Food types excluded which are known to contain sucrose, often in quite large amounts, include :

breakfast cereals;
ice cream - ice cream contains sugar
meat stuffings - for all meats - turkey, chicken, pork, lamb etc
baby foods - often contain sugar;
catsups and other ketchups
dips
various mustards
pickles – some sweet pickles – piccalilli for example
chutneys - all chutneys contain sugars as this is what preserves them
canned fruit, which is usually canned in fruit and sugar syrup
soft drinks - colas, pops, ginger ale and other fizzy sweetened drinks;
yoghurts - those containing fruit or those which are sweetened
fast foods;
ready meals - numerous ready meals contain sugars including salads such as coleslaw;
restaurant foods;
dehydrated or canned vegetables - sugars are added to act as preservatives
frozen vegetables – freezing vegetables may cause degradation in the taste of the vegetable and then sugar may be added to ‘enhance’ their taste
snacks - crisps/chips, pretzels etc;
ready-made soups - tomato soup for example contains sugars
sauces and gravies - which often contain a surprisingly large amount of sugar. Included in this is not just sweet sauces, which are an obvious source, but sauces such as horseradish sauce or the various tomato sauces for pasta;
salad dressings, which again can often contain large amounts of sugars;
sweets - which by definition contain sugars.

For those who think some cereals are 'healthy' it might be of interest to know that Kellogg's raisin bran [as an example] contains 12g of sugars for every 100g of cereal.

Foods with little or no sucrose

Dairy products - Simple unprocessed dairy products are sucrose free. Thus cheese - cheddar, cottage, cream, mozzarella, parmesan, queso, Neufchatel; cream – sour, cultured, ordinary; milk; yoghurt are all sucrose free. Some cream cheeses are sweetened, but cream cheese is normally without sucrose; something called ‘swiss cheese’ [which does not exist in Switzerland] is a processed cheese to which the American manufacturers add sugar.

It also appears the Americans have no access to milk - in other words milk from the cow. All their milk is processed with things taken out and things stuffed in - and the processing appears to add sugars to the milk.

Eggs – fresh unprocessed hen and duck eggs are sucrose free

Herbs – dried herbs in the USA appear to be processed using sucrose and are not sucrose free, but fresh basil, for example, is sucrose free and so are many other fresh herbs.

Fresh Spices – the USA appears to process its spices using sugar. The difference may be that the spices found are ground and grinding tends to cause more rapid deterioration in the spice. The sugar is possibly added to slow the process. Many whole spices appear to contain little if no sucrose.

Vinegars – cider vinegar and balsamic vinegar, although not fructose free, are sucrose free

Raw plain meat – Turkey, chicken, beef, pork, veal, duck, venison are all sucrose free. Some hams contain sucrose, some don’t, it depends on the curing process. There is one oddity in the USA where some turkeys appear to be being sugar coated or processed in sugar – perhaps for the holiday season. Natural turkey meat contains no sucrose [according to the tables]

Processed meat – In general processed meat contains a great deal of sucrose – hamburgers, chicken nuggets, luncheon meat and meatballs may all have added sugar. Ham may or may not contain sugar, it depends on the curing process. The same is true of bacon. Sausages are usually sugar free, though they may contain other preservatives. Salami is not sugar free.

But some processed meat - brockwirst, pepperoni, and pastrami is sucrose free, though it may not be fructose free.

Fruits – wild blueberries - commercially produced blueberries appear to have sucrose in them but wild blueberries don’t; avocados – this entry is very unclear in the USDA – seem to depend on the type of avocado, as avocados are listed as both having sucrose and not having sucrose; raw papayas and pomegranates have no sucrose, but do have fructose.

Beverages – most American beers do not contain sucrose, although they might contain other sugars and sweeteners, no European or Asian etc beers are listed. Tea, coffee and chocolate are sucrose free in their unadulterated ‘raw’ form, although fairly obviously chocolate bars and drinking chocolate are not sucrose free. Dry dessert wine is listed as being sucrose free, note that sweet dessert wine is not sucrose free. The sugars are converted into alcohol which is why these alcoholic beverages are sucrose free.

Seeds – seeds in general do not contain sucrose, even sprouting seeds like alfalfa. Seeds only contain sucrose if they have been processed, for example, roasted and then sprayed with sugars

Raw Vegetables – a number of raw vegetables have no sucrose – cauliflower, cucumber and lettuce [most sorts], for example. They may contain fructose. How much sugar a vegetable contains is dependent on how long it has been picked. New potatoes straight out of the ground are so sweet they are almost like a fruit. Baby, freshly picked carrots are much the same. The longer out of the ground a vegetable is, the more 'starchy' it becomes and thus measuring the sugar content of vegetables is fraught with problems. Most vegetables contain sugars. Onions, peas, carrots and sweetcorn contain more sugars in general than most.

Mushrooms – shiitake, chanterelle, morel, portabella, white, enoki, oyster, maitake, etc are sucrose free

Tomatoes – some canned varieties of tomatoes including tomato paste do contain sucrose, but a number of tomato products do not, according to the tables, although they will contain fructose, for example:

Tomatoes, red, ripe, raw
Tomatoes, red, ripe, cooked
Tomatoes, red, ripe, canned, packed in tomato juice
Tomato juice, canned, with salt added but no sugar
Tomato products, canned, puree, without salt or sugar added

Peppers – there appears to be some confusing information regarding peppers. Raw green peppers are listed in both the section of those foods containing sucrose and the section of those containing no sucrose. Sweet red raw red peppers are according to the USDA sucrose free, as are raw jalapeno peppers

Pickles – a number of pickles are listed as having no sucrose including cucumber, dill, and kosher dill, but they may have fructose

Raw fish and shellfish – all raw, unprocessed fish and shellfish is sucrose free including flatfish, salmon, crab, lobster, shrimp, prawn, clam, oyster, scallop and so on. This is not true of processed fish including fish fingers

Soy products – Miso and soy sauce are sucrose free

Bakery products – The vast majority of bakery products contain sucrose – sugar – for example many pastries, crackers, 'cookies', biscuits, pancakes, bagels, pies, muffins, rolls, sponges, cakes and some sweet breads often contain fructose and sucrose; even tacos, rolls and pizzas can contain sugar.

But a very small number of breads and crackers are sucrose free, although they may not be fructose free – care is needed here. Naan bread, for example, appears to be sucrose free from the charts; some [not all] tortillas appear to be sucrose free

Sweeteners – the natural sugar syrup from agaves is sucrose free

Rice – it appears that American manufacturers parboil, boil or process a considerable amount of the rice for the American market – both long grain and not, both wholegrain and not. This processed rice often contains added sucrose. Wild rice is not actually a rice, but a sort of grass and contains sucrose, this can be seen from the table.

There is confusing evidence as regards brown rice. It appears that the bran in brown rice does contain sucrose and thus even raw unprocessed brown rice contains sucrose. In contrast, white rice whether long grain or short grain, because it has been stripped of its bran is sucrose free

Pasta - the majority of pasta, including noodles, contains no sucrose. In the USA it appears manufacturers do add sugar to pasta, particularly macaroni and spaghetti, a process which does not seem to take place in Europe.

Nuts - the majority of simple plain unprocessed nuts, blanched or with their skins on, contain no sugar or only trace amounts. The exceptions appear to be pistachio nuts, cashew nuts, almonds, hazelnuts, pecans, pine nuts and macademia nuts. But the problems with the USDA tables are that it is very unclear whether these have been processed or not. Dry roasting adds sugar, frying appears to be a process involving sugar. Some of the nut butters have added sugar. But a nut can appear in the list of products with no sugar and with sugar, as such it is clearly a processing issue and the overall information is very unclear, in this instant you have to read the packet labelling.

Foods with sugars - sucrose

As you can see from the following chart sucrose can be found in table sugar, honey, molasses and maple syrup, as well as fruit and some vegetable fruits. Dried fruit contains more sugars per gram than fresh fruits.

Smoothies, though not listed are thus a source of considerable amount of sucrose and fructose.

NDB_No	Description	Sucrose (g) Value Per
19335	Sugars, granulated	99.80
19908	Sugar, turbinado	99.19
19334	Sugars, brown	94.56
19911	Syrup, maple, Canadian	58.93
19353	Syrups, maple	58.32
12116	Nuts, coconut cream, canned, sweetened	51.50
19907	Sweeteners, for baking, contains sugar and sucralose	47.05
19902	Chocolate, dark, 45- 59% cacao solids	46.25
19903	Chocolate, dark, 60-69% cacao solids	36.39
12109	Dessicated coconut and flaked coconut	36.21
19304	Molasses	29.40
19904	Chocolate, dark, 70-85% cacao solids	23.99
09087	Dates, deglet noor	23.84
09246	Peaches, dried, sulfured, uncooked	15.42
09428	Rowal, raw	12.50
16098	Peanut butter, smooth style	10.25
11910	Corn, sweet, white, frozen, kernels cut off cob, unprepared	8.50
09032	Apricots, dried, sulfured, uncooked	7.89
09176	Mangos, raw	6.97
12151	Nuts, pistachio nuts, raw	6.87
09430	Pineapple, raw, extra sweet variety	6.47
09218	Tangerines, (mandarin oranges), raw	6.05
09266	Pineapple, raw, all varieties	5.99
09433	Clementines, raw	5.96
09021	Apricots, raw	5.87
12087	Nuts, cashew nuts, raw	5.81
11811	Peas, green, cooked, boiled, drained	5.22
11304	Peas, green, raw	4.99
09191	Nectarines, raw	4.87
09236	Peaches, raw	4.76
11312	Peas, green, frozen, unprepared	4.60
09429	Pineapple, raw, traditional varieties	4.59
12062	Nuts, almonds, blanched	4.46
12131	Nuts, macadamia nuts, raw	4.43
09181	Melons, cantaloupe, raw	4.35
09202	Oranges, raw, navels	4.28
12120	Nuts, hazelnuts or filberts	4.20
16097	Peanut butter, chunk style	4.19
02029	Spices, parsley, dried	4.09
09314	Sapote, mamey, raw	4.09
12061	Nuts, almonds	3.95
11172	Corn, sweet, yellow, canned, whole kernel, drained solids	3.90
12142	Nuts, pecans	3.90
02026	Spices, onion powder	3.87
02024	Spices, mustard seed, ground	3.69
11124	Carrots, raw	3.59
09112	Grapefruit, raw, pink and red, all areas	3.51
16145	Beans, red, kidney, mature seeds, canned, drained solids	3.47
12147	Nuts, pine nuts, dried	3.45
12121	Nuts, hazelnuts or filberts, blanched	3.35
16037	Beans, navy, mature seeds, raw	3.33
09334	Feijoa, raw	2.93
11176	Corn, sweet, yellow, canned, vacuum pack, regular pack	2.93
09503	Apples, raw, gala, with skin	2.78
11960	Carrots, baby, raw	2.72
11507	Sweet potato, raw, unprepared	2.52
12036	Seeds, sunflower seed kernels, dried	2.50
09184	Melons, honeydew, raw	2.48
12155	Nuts, walnuts, english	2.43
09040	Bananas, raw	2.39
02043	Spices, turmeric, ground	2.38
09446	Plantains, green, fried	2.36
02033	Spices, poppy seed	2.33
12078	Nuts, brazilnuts, dried, unblanched	2.33
09504	Apples, raw, fuji, with skin	2.21
09414	Pears, raw, bosc	2.11
09003	Apples, raw, with skin	2.07
09501	Apples, raw, golden delicious, with skin	2.07
02020	Spices, garlic powder	2.05
16042	Beans, pinto, mature seeds, raw	1.98
09502	Apples, raw, granny smith, with skin	1.93
09500	Apples, raw, red delicious, with skin	1.86
16034	Beans, kidney, red, mature seeds, canned, solids and liquids	1.85
20063	Rye flour, dark	1.80
20011	Buckwheat flour, whole-groat	1.70
09279	Plums, raw	1.57
09263	Persimmons, japanese, raw	1.54
16069	Lentils, raw	1.47
11510	Sweet potato, cooked, boiled, without skin	1.43
20001	Amaranth grain, uncooked	1.40
07005	Blood sausage	1.30
09326	Watermelon, raw	1.21
12220	Seeds, flaxseed	1.15
11211	Edamame, frozen, unprepared	1.13
12014	Seeds, pumpkin and squash seed kernels, dried	1.13
12154	Nuts, walnuts, black, dried	1.00
11282	Onions, raw	0.99
02027	Spices, oregano, dried	0.91
20064	Rye flour, medium	0.90
11167	Corn, sweet, yellow, raw	0.89
19296	Honey	0.89
20036	Rice, brown, long-grain, raw	0.85
09004	Apples, raw, without skin	0.82
02028	Spices, paprika	0.81
09063	Cherries, sour, red, raw	0.80
02009	Spices, chili powder	0.76
11294	Onions, sweet, raw	0.72
09252	Pears, raw	0.71
20062	Rye grain	0.71
20522	Cornmeal, cornflour, white	0.68
20088	Wild rice, raw	0.67
09062	Cherimoya, raw	0.66
02015	Spices, curry powder	0.62
09084	Currants, red and white, raw	0.61
11112	Cabbage, red, raw	0.60
11278	Okra, raw	0.60
20140	Spelt, uncooked	0.59
09129	Grapes, muscadine, raw	0.57
20065	Rye flour, light	0.57
09421	Dates, medjool	0.53
11435	Rutabagas, raw	0.53
20060	Rice bran, crude	0.50
09160	Lime juice, raw	0.48
20420	Spaghetti, dry, unenriched	0.48
20499	Macaroni, dry, unenriched	0.48
09316	Strawberries, raw	0.47
20648	Sorghum flour, whole-grain	0.47
11098	Brussels sprouts, raw	0.46
09298	Raisins, seedless	0.45
11358	Potatoes, red, flesh and skin, baked	0.45
11905	Corn, sweet, white, canned, whole kernel, drained solids	0.45
07069	Salami, cooked, beef and pork	0.44
09152	Lemon juice, raw	0.43
09412	Pears, raw, bartlett	0.43
09144	Jackfruit, raw	0.42
11357	Potatoes, white, flesh and skin, baked	0.40
11356	Potatoes, Russet, flesh and skin, baked	0.39
35198	Prickly pears, raw (Northern Plains Indians)	0.38
11052	Beans, snap, green, raw	0.36
20080	Wheat flour, whole-grain	0.36
09415	Pears, raw, green anjou	0.33
12201	Seeds, sesame seed kernels, dried (decorticated)	0.31
11887	Tomato products, canned paste	0.30
20647	Millet flour	0.30
11355	Potatoes, red, flesh and skin, raw	0.29
11354	Potatoes, white, flesh and skin, raw	0.28
09413	Pears, raw, red anjou	0.26
11209	Eggplant, raw	0.26
20409	Noodles, egg, dry, unenriched	0.26
07072	Salami, dry or hard, pork, beef	0.25
11011	Asparagus, raw	0.23
11485	Squash, winter, butternut, raw	0.22
02046	Mustard, prepared, yellow	0.21
11395	Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated	0.21
02021	Spices, ginger, ground	0.20
09302	Raspberries, raw	0.20
11352	Potatoes, flesh and skin, raw	0.17
11360	Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated	0.17
11292	Onions, young green, tops only	0.16
35200	Prairie Turnips, raw (Northern Plains Indians)	0.16
09070	Cherries, sweet, raw	0.15
09132	Grapes, red or green (European type, such as Thompson seedless), raw	0.15
09148	Kiwifruit, green, raw	0.15
09291	Plums, dried (prunes), uncooked	0.15
09078	Cranberries, raw	0.13
11353	Potatoes, russet, flesh and skin, raw	0.13
09050	Blueberries, raw	0.11
11096	Broccoli raab, raw	0.11
11090	Broccoli, raw	0.10
11429	Radishes, raw	0.10
16123	Soy sauce made from soy and wheat (shoyu)	0.10
11109	Cabbage, raw	0.08
11143	Celery, raw	0.08
20044	Rice, white, long-grain, regular, raw	0.08
05165	Turkey, whole, meat and skin, raw	0.07
09042	Blackberries, raw	0.07
09094	Figs, dried, uncooked	0.07
11457	Spinach, raw	0.07
35202	Raspberries, wild (Northern Plains Indians)	0.07
35203	Rose Hips, wild (Northern Plains Indians)	0.07
35204	Chokecherries, raw, pitted (Northern Plains Indians)	0.07
35206	Plums, wild (Northern Plains Indians)	0.07
09037	Avocados, raw, all commercial varieties	0.06
11467	Squash, summer, crookneck and straightneck, raw	0.06
09427	Abiyuch, raw	0.05
09445	Kiwifruit, gold, raw	0.05
11252	Lettuce, iceberg (includes crisphead types), raw	0.05
11477	Squash, summer, zucchini, includes skin, raw	0.05
14057	Alcoholic beverage, wine, dessert, sweet	0.05
11205	Cucumber, with peel, raw	0.03
11641	Squash, summer, all varieties, raw	0.03
15089	Fish, sardine, Pacific, canned in tomato sauce, drained solids with bone	0.03
02003	Spices, basil, dried	0.02
02010	Spices, cinnamon, ground	0.02
02011	Spices, cloves, ground	0.02
02030	Spices, pepper, black	0.02
11533	Tomatoes, red, ripe, canned, stewed	0.02
11693	Tomatoes, crushed, canned	0.02
35015	Blackberries, wild, raw (Alaska Native)	0.01

As an alternative source of informmation I have also included the tables from Dr Duke's plant database for comparison.

Plants Containing SUCROSE according to Dr Duke’s plant database

Ordered by quantity

Species	Part	Quantity
Asimina triloba (L.) DUNAL -- Pawpaw	Fruit	545,000 ppm
Phoenix dactylifera L. -- Date Palm	Fruit	400,000 ppm
Vanilla planifolia JACKS. -- Bourbon Vanilla, Vanilla	Fruit	350,000 ppm
Daucus carota L. -- Carrot	Root	339,000 ppm
Pisum sativum L. -- Pea	Seed	280,000 ppm
Annona squamosa L. -- Sugar-Apple, Sweetsop	Fruit	272,500 ppm
Beta vulgaris subsp. subsp. vulgaris -- Beet, Beetroot, Garden Beet, Sugar Beet	Root	270,000 ppm
Castanea sativa MILLER -- European Chestnut	Seed	216,000 ppm
Zizyphus jujuba MILL. -- Da-Zao, Jujube, Ta-Tsao	Fruit	208,000 ppm
Spondias dulcis FORST. -- Ambarella	Fruit	200,000 ppm
Eleocharis dulcis (BURM. F) TRIN. -- Water chestnut	Tuber	63,500-317,500 ppm
Polypodium vulgare L. -- Common Polypody, Sweet Fern	Rhizome	155,000 ppm
Ananas comosus (L.) MERR. -- Pineapple	Fruit	150,000 ppm
Allium cepa L. -- Onion, Shallot	Bulb	145,900 ppm
Paeonia officinalis L. -- Double Peony	Root	140,000 ppm
Cocos nucifera L. -- Coconut, Coconut Palm, Cocotero (Sp.), Copra, Kokospalme (Ger.), Nariyal	Resin, Exudate, Sap	134,000 ppm
Mangifera indica L. -- Mango	Fruit	125,800 ppm
Musa x paradisiaca L. -- Banana, Plantain	Fruit	119,000 ppm
Prunus persica (L.) BATSCH -- Peach	Fruit	100,000 ppm
Glycyrrhiza glabra L. -- Commom Licorice, Licorice, Licorice-Root, Smooth Licorice	Root	90,000 ppm
Panax quinquefolius L. -- American Ginseng, Ginseng	Plant	85,000 ppm
Rehmannia glutinosa (GAERTN.) LIBOSCH. -- Chinese Foxglove	Root	81,000 ppm
Lycoris radiata HERB. -- Spider Lily	Bulb	73,200 ppm
Glycine max (L.) MERR. -- Soybean	Seed	71,700 ppm
Nicotiana tabacum L. -- Tobacco	Leaf	70,000 ppm
Prunus armeniaca L. -- Apricot	Fruit	54,000 ppm
Corylus avellana L. -- Cobnut, English Filbert, European Filbert, European Hazel, Hazel	Seed	50,000 ppm
Prunus domestica L. -- Plum	Fruit	48,000 ppm
Citrus sinensis (L.) OSBECK -- Orange	Fruit	47,000 ppm
Nelumbo nucifera L. -- Water Lotus	Fruit	45,556 ppm
Manilkara zapota VAN ROYEN -- Sapodilla	Fruit	14,800-87,500 ppm
Phoenix dactylifera L. -- Date Palm	Seed	38,200 ppm
Malus domestica BORKH. -- Apple	Fruit	36,200 ppm
Ruscus aculeatus L. -- Box-Holly, Butcher's Broom	Root	36,000 ppm
Pistacia vera L. -- Pistachio	Seed	32,600 ppm
Rosa canina L. -- Dog Rose, Dogbrier, Rose	Fruit	32,100 ppm
Spondias pinnata L. -- Yellow Mombin, Yellow Plum	Fruit	29,000 ppm
Mammea americana L. -- Mamey	Fruit	0-55,000 ppm
Nelumbo nucifera L. -- Water Lotus	Rhizome	25,309 ppm
Physalis ixocarpa BROT. -- Tomatillo	Fruit	25,060 ppm
Piper betel L. -- Betel Pepper	Leaf	25,000 ppm
Phytelephas aequatorialis SPRUCE -- EQUATORIAL IVORY PALM	Seed	5,600-45,565 ppm
Citrus paradisi MacFAD. -- Grapefruit	Fruit	21,400 ppm
Ginkgo biloba L. -- Ginkgo, Maidenhair Tree	Wood	20,000 ppm
Zea mays L. -- Corn	Fruit	19,000 ppm
Vigna radiata (L.) WILCZEK -- Green Gram, Mungbean	Seed	18,000 ppm
Pinus sylvestris L. -- Scotch Pine	Leaf	17,000 ppm
Vigna mungo (L.) HEPPER -- Black Gram	Seed	16,000 ppm
Vigna unguiculata subsp. sesquipedalis (L.) VERDC. -- Asparagus Bean, Pea Bean, Yardlong Bean	Seed	15,000 ppm
Cucurbita pepo L. -- Pumpkin	Seed	14,000 ppm
Phyllanthus emblica L. -- Emblic, Myrobalan	Fruit	12,970 ppm
Cucurbita foetidissima HBK. -- Buffalo Gourd	Seed	0-23,000 ppm
Arnica montana L. -- Leopard's-Bane, Mountain Tobacco	Rhizome	10,000 ppm
Terminalia chebula RETZ. -- Black Myrobalan, Chebulic Myrobalan, Ink Nut, Myrobalan	Fruit	10,000 ppm
Triticum aestivum L. -- Wheat	Seed	8,400 ppm
Teucrium montanum L. -- Mountain Germander	Leaf	0-16,000 ppm
Ribes uva-crispa L. -- Gooseberry	Fruit	7,100 ppm
Trigonella foenum-graecum L. -- Alholva (Sp.), Bockshornklee (Ger.), Fenugreek, Greek Clover, Greek Hay	Seed	1,200-12,700 ppm
Ribes nigrum L. -- Black Currant	Fruit	6,200 ppm
Citrus mitis BLANCO -- Calamansi, Calamondin	Jf	0-11,000 ppm
Vaccinium vitis-idaea var. minus LODD. -- Cowberry, Lingen, Lingonberry	Fruit	5,300 ppm
Oryza sativa L. -- Rice	Seed	4,800 ppm
Ginkgo biloba L. -- Ginkgo, Maidenhair Tree	Seed	3,600 ppm
Hippophae rhamnoides L. -- Sallow Thorn, Sea Buckthorn, Yellow Spine	Fruit	1,000-5,000 ppm
Hibiscus sabdariffa L. -- Acedera de Guinea (Sp.), Indian Sorrel, Jamaica Sorrel, Kharkadi, Malventee (Ger.), Red Sorrel, Rosa de Jamaica (Sp.), Rosella (Ger.), Roselle, Sereni (Sp.), Sorrel	Calyx	2,400 ppm
Ficus carica L. -- Echte Feige (Ger.), Feigenbaum (Ger.), Fico (Ital.), Fig, Figueira (Port.), Figuier Commun (Fr.), Higo (Sp.), Higuera Comun (Sp.)	Fruit	2,250 ppm
Ribes rubrum L. -- Red Currant, White Currant	Fruit	1,500 ppm
Trigonella foenum-graecum L. -- Alholva (Sp.), Bockshornklee (Ger.), Fenugreek, Greek Clover, Greek Hay	Fruit	400-2,500 ppm
Withania somnifera (L.) DUNAL -- Ashwagandha	Root	1,000 ppm
Phytelephas aequatorialis SPRUCE -- EQUATORIAL IVORY PALM	Mesocarp	0-1 ppm

Observations

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Healing by AVOIDING Refined carbohydrates and food additives in Crohn's disease

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