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Table sugar, or sucrose, is composed 50/50 of glucose and fructose.
Glucose and fructose are monosaccharides (in Greek, mono = one, sacchar = sugar), while sucrose is a disaccharide (di = two).
Other common monosaccharides include galactose, xylose and ribose.
Other common disaccharides include lactose (glucose + galactose = milk sugar) and maltose (2 units of glucose = malt sugar).
Then there are also oligosaccharides (oligo = a few) and polysaccharides (poly = many).
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