Most of the fruits are sweet and sugary, with high sugar content fruits such as lychee, cinnamon, bananas, jujube, hawthorn, coconut, peach, pomegranate, persimmon, tangerine and so on.

Low-sugar fruits tomato sugar 2%, watermelon, melon sugar 4% -5%, grapes, cherries, oranges, tangerines, loquats, pears, peaches, plums, pomegranates, lemons, pomelo, prunes, apples, pineapples, etc. are sugar in 12% or less, bananas, cinnamon, lychee, persimmons, sugar 14% -16%, sugar cane sugar 20% -30%, jujubes, raisins, sugar content up to 70 The sugar content of jujube and raisin is as high as 70% to 80%.

Sugar substances are multi-hydroxy (2 or more) aldehydes (aldehyde) or ketones (Ketone) compounds, after hydrolysis can become one of the above two organic compounds. Chemically, because it consists of carbon, hydrogen, oxygen elements, in the performance of the chemical formula is similar to "carbon" and "water" polymerization, so it is also called carbohydrates. Sugar is an essential nutrient that is absorbed by the body and immediately converted into carbohydrates for the body's energy.

Mainly divided into monosaccharides and disaccharides. Monosaccharide - glucose, the molecular formula for the C6 single molecule chain, the human body can be directly absorbed and then converted into the body's needs. Disaccharide - edible sugar, such as white sugar, brown sugar and food in the transformation of sugar. Molecular formula for C12, the human body can not be directly absorbed, must be converted into monosaccharides by the pancreatic protease and then absorbed and utilized by the human body.