fruits
Simple sugars make up the bulk of the following; table sugar, molasses, soda drinks (due to the high content of high-fructose corn syrup), sweetened cereals, candy bars, cookies, cakes, and foods such as these.
Energy-dense foods tend to be processed foods with sugar and fat added to improve the taste. The result is more calories per ounce
Almost all foods contain some form of sugar in them. Glucose: Pasta, bleached flour, bread, rice, table SUGAR or anything starchy. Even beans Fructose: Raw fruit ( not canned and saturated in syrup ) Lactose: These are your dairy disaccharides. <a href="http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html">Carbohydrates</a>
Foods that typically do not contain natural sugars include most meats, fish, eggs, and certain fats like oils and butter. Additionally, many vegetables, especially non-starchy ones like leafy greens, cucumbers, and bell peppers, are very low in sugar. Processed foods, particularly those made without added sugars, can also be sugar-free, but it's essential to check labels.
Onions do contain a small amount of starch, but they are primarily composed of water and sugars. The starch content in onions is relatively low compared to other vegetables like potatoes or corn. Most of the carbohydrates in onions are in the form of simple sugars, such as fructose and glucose, which contribute to their sweet flavor when cooked.
Simple carbohydrates include sugars like glucose, fructose, and sucrose, as well as foods made from refined grains like white bread, pasta, and rice. These carbohydrates are quickly digested and can cause a rapid increase in blood sugar levels.
Preservatives
chocolate has the most carbohydrates.
monosaccharide
there are manny foods that contain choclate like for example cookies most of them
Most foods contain little or no vitamin D.
Most processed foods you guy in the grocery store contain additives.