Food Carbohydrate Content

Fruit contains more sugar than leafy greens, with berries lower and tropical fruits higher in sugar content. Grains, tubers, processed foods, and sweeteners are high-carbohydrate categories dominated by starch or free sugar. Animal foods and pure fats contain no stored carbohydrate or are naturally carbohydrate-free. Leafy greens are mostly cellulose fiber, with only a small amount of absorbable sugar. Modest dairy intake is categorized as low carbohydrate because it mainly contributes lactose.