<unk>  (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose.  Honey, tree<unk> its, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and onions, contain<unk> , usually in combination with sucrose and glucose.<unk>  is also derived from the digestion of sucrose, a disaccharide consisting of glucose and<unk>  that is broken down by glycoside hydrolase enzymes during digestion.<unk>  is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose.<unk>  is often recommended for, and consumed by, people with diabetes mellitus or hypoglycemia, because it has a very low glycemic index (GI) relative to cane sugar (sucrose). However, this benefit is tempered by concern that<unk>  may have an adverse effect on plasma lipid and uric acid levels, and the resulting higher blood levels of<unk>  can be damaging to proteins (see below). The low GI is due to the unique and lengthy metabolic pathway of<unk> , which involves phosphorylation and a multi-step enzymatic process in the liver.  See health effects and glycation for further information.
Fructose
Pentose
Starch
Oleic acid
D-Galacturonic acid
Trehalose
Glycerin
Hypromellose