Carbohydrates in Food

Carbohydrates are your body's primary energy source. See how sugars, starch, and other carbohydrate fractions break down across Australian foods.

25 nutrientsValues per 100g

Nutrient	Unit	Richest Food Source	Value
Fructose	g	Honey	40.0
Glucose	g	Sultana	37.0
Sucrose	g	Sugar, white, icing	100
Maltose	g	Beverage base, chocolate flavour, added vitamins & minerals (Milo)	14.0
Lactose	g	Milk, cow, powder, skim	56.0
Galactose	g	Milk, cow, fluid, lactose free, regular fat (~3.5%)	2.2
Total sugars	g	Sugar, white, icing	100
Added sugars	g	Sugar, white, icing	100
Free sugars	g	Sugar, white, icing	100
Starch	g	Sago, dry, uncooked	85.5
Dextrin	g	Beer, mid-strength (alcohol 3-3.9% v/v)	2.0
Glycerol	g	Bar, snack, fruit filled, baked	2.0
Glycogen	g	Mussel, blue, steamed	4.7
Inulin	g	Lupin, dehulled, splits, uncooked	4.8
Erythritol	g	Chocolate, dark, no added sugar	3.8
Maltitol	g	Chocolate, dark, no added sugar	28.0
Mannitol	g	Celeriac, peeled, boiled, drained	2.4
Xylitol	g	Chocolate, dark, no added sugar	3.6
Maltodextrin	g	Glucose, liquid or syrup	43.5
Oligosaccharides	g	Bar, nougat & caramel centre, milk chocolate-coated	8.0
Polydextrose	g	Chocolate, dark, no added sugar	3.4
Raffinose	g	Artichoke, jerusalem, peeled, boiled, drained	8.1
Stachyose	g	Bean, red kidney, canned, drained	0.70
Sorbitol	g	Prune (dried plum)	12.7
Resistant starch	g	Bean, broad, dried	4.3

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Source: Australian Food Composition Database (AFCD) Release 3, FSANZ. All values per 100g of edible portion.