On Nov 22, 4:27*pm, Dan Abel > wrote:
> In article >,
> (Steve Pope) wrote:
>
> > Very difficult to say. *Sugars within a plant can transform between
> > glucose and fructose and back, as the plant develops and ripen. *
> > They can also shift between monosaccharides, disaccharides, and
> > polysaccharides. *This has been studied in cases where it is economically
> > important, such as wine grapes, but I do not know about pineapple.
>
> Many fruits have a significant amount of sucrose in them.
>
> (raw pineapple, sugar in %)
>
> Type * * * * * * * * * * * * *Sucrose * * *Glucose * * *Fructose
> ==== * * * * * * * * * * * * *======= * * *======= * * *========
>
> all varieties * * * * * * * * * 6 * * * * * * 2 * * * * * * 2
> extra sweet variety * * * * * * 6 * * * * * * 2 * * * * * * 2
> tradition varieties * * * * * * 5 * * * * * * 2 * * * * * * 2
>
> --
> Dan Abel
> Petaluma, California USA
>

Since sucrose and fructose will be converted to glucose in the body,
regardless of the pineapple one eats, one would end up getting the
same amount of sugar (the end type, i.e. glucose) for the same size of
serving, right?