Sugar Content of Various Flours

[tikitavi]

I was curious so I checked out the German database to see the sugar content of various flours. I thought I'd share my findings!

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Barley Flour
Fructose (Fruchtzucker) 137 mg/100g
Saccharose (Rübenzucker) 1168 mg/100g

Buckwheat Flour
Fructose (Fruchtzucker) 78 mg/100g
Saccharose (Rübenzucker) 313 mg/100g

Corn Flour
Fructose (Fruchtzucker) 73 mg/100g
Saccharose (Rübenzucker) 1309 mg/100g

Millet Flour
Fructose (Fruchtzucker) 0 mg/100g
Saccharose (Rübenzucker) 0 mg/100g
*Since these figures were all zero, I assume they likely have no data. So I checked Fineli, wholegrain millet is:
Fructose 200mg/100g
Sucrose 100mg/100g

Oat Flour
Fructose (Fruchtzucker) 0 mg/100g
Saccharose (Rübenzucker) 440 mg/100g

Rice Flour
Fructose (Fruchtzucker) 78 mg/100g
Saccharose (Rübenzucker) 78 mg/100g

Rye Flour
Fructose (Fruchtzucker) 710 mg/100g
Saccharose (Rübenzucker) 1065 mg/100g

Soy Flour
Fructose (Fruchtzucker) 0 mg/100g
Saccharose (Rübenzucker) 396 mg/100g

Tapioca
Fructose (Fruchtzucker) 0 mg/100g
Saccharose (Rübenzucker) 0 mg/100g
*The data was all zeroes, so I'm not sure if this means they actually don't have data. I also checked Fineli, but they have no listing. I then checked the Australian/New Zealand database, and it also listed all zeroes for sugars.

Wholewheat Flour
Fructose (Fruchtzucker) 60 mg/100g
Saccharose (Rübenzucker) 595 mg/100g

White Flour (German type 550 - American "all-purpose")
Fructose (Fruchtzucker) 71 mg/100g
Saccharose (Rübenzucker) 283 mg/100g

***
So it definitely looks like rice is the "safest" of all the grains, unless tapioca truly has zero sugars, then tapioca is the "safest".

Barley, Corn and Rye show very high in Sucrose. I guess that explains why I always feel so ill after eating corn chips!!