Other and fructose: 82 foods rated

Apple puree keeps the apple's fructose-to-glucose imbalance and loses the structure that made you chew. The same weight of apple arrives faster and feels like less.

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Granola often adds fructose through dried fruit, honey or fruit-juice concentrate. A version sweetened with glucose or maple syrup is easier to tolerate in fructose malabsorption.

Ketchup is concentrated tomato plus added sugar, and in many markets that sugar is high-fructose corn syrup. A tablespoon is a real dose because the concentration is high, not because the portion is.

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Sorbet is fruit and sugar with nothing to slow either down - no fat, no protein, no fibre. Fruit sorbets add the fruit's own fructose to whatever was stirred in.

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Beetroot juice powder concentrates a root that is sucrose-rich rather than fructose-rich - beet is what table sugar is made from, and table sugar is sucrose.

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Breadcrumbs are dried bread, and bread carries a little fructose from the dough - most of which the yeast ate before baking.

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Chocolate chips are chocolate in small pieces, scattered rather than eaten as a bar. Sucrose-sweetened like the rest, so no fructose in excess, and used by the handful.

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Dairy-free chocolate replaces milk with rice, oat or coconut - and rice syrup in particular is glucose, not fructose. The substitution moves the lactose question, not this one.

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Dark chocolate is sweetened with sucrose, which splits into equal glucose and fructose - no excess is created. The higher the cocoa percentage the less sugar there is at all.

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Potatoes carry almost no fructose. Chips are on the scale because of the dextrose dip used to even out the colour during frying - and dextrose is glucose, which helps rather than hurts.

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Hazelnut spread is sugar first and hazelnut second, but the sugar is sucrose - it splits evenly, so the fructose never outruns the glucose. Its problems lie on other axes.

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Milk chocolate carries more sugar than dark, and lactose besides - but it is still sucrose, splitting evenly. Sweetness and fructose excess are different questions.

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Plant-based ice cream is sweetened with sucrose or a glucose syrup in most formulations. Where it uses fruit concentrate instead, the fructose changes the answer - the ingredient list is where that shows.

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Tomato powder concentrates the fruit many times over, and tomato carries a little free fructose. It is used by the spoonful, which keeps the dose small.

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Tomato sauce carries the tomato's own small fructose load, and many commercial jars add sugar on top to balance the acidity. Passata without added sugar is lower.

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White chocolate is cocoa butter, milk and sugar with no cocoa solids - the sweetest of the three and still not a fructose problem, because sucrose divides evenly.

• USDA FoodData Central, the national nutrient database, queried for the sugar profile