Plant and Fungal Food Components with Potential Activity on the Development of Microbial Oral Diseases

Table 2

Sucrose, glucose, and fructose content of the selected food/beverages (g/100 g edible material).

Edible material	Red chicory	Mushroom	Raspberry	Green tea	Black tea	Cranberry	Beer
Glucose^(1)	0.86	0.12	0.63	0.54	trace	3.07	trace
Fructose^(1)	0.70	trace	0.71	trace	0.00	0.78	trace
Sucrose^(1)	trace	0.02	0.24	0.94	0.00	0.21	trace

⁽¹⁾Standard deviation less than 3%.