Drinks and sucrose: 49 foods rated

Advocaat is egg yolk, sugar and brandy beaten into a custard - the sugar is structural, holding the emulsion, so a low-sugar version is not really the same drink.

• USDA FoodData Central, queried for the sugar profile

Eggnog is milk, cream, egg and a lot of sugar. On this axis the sugar is the whole story - the dairy and the egg contribute nothing here, which is why the level differs so sharply from the same drink's nickel and lactose readings.

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

Energy drinks are sugar and caffeine in water, and a standard can carries as much sucrose as a cola. The sugar-free versions are a genuinely different product on this axis.

• USDA FoodData Central, queried for the sugar profile

Vermouth is fortified wine sweetened with sugar - that is what separates it from plain wine. Dry vermouth carries a fraction of what the sweet styles do.

• USDA FoodData Central, queried for the sugar profile

Apple juice concentrate is mostly free fructose and glucose, not sucrose - which is why it is a problem on the fructose axis and mild on this one.

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

Cashew milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Hazelnut milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Hemp milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Kombucha starts as sweet tea and the culture eats the sugar as it ferments - how much is left depends entirely on how long it was left, which the bottle does not tell you. A tart, vinegary one has less than a sweet one.

Kvass is fermented from bread and sugar, and the yeast consumes most of what was added. Traditional kvass is barely sweet; the commercial bottled kind often has sugar put back.

Macadamia milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Pea milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Pistachio milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Quinoa milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Dry rosé is fermented until almost no sugar remains, and grape sugar was free glucose and fructose rather than sucrose in the first place - the vine inverts it as the fruit ripens.

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

Walnut milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.