I’m trying to make my own energy bars with a 2:1 ratio of glucose to fructose. Does anyone have a good, reliable reference that lists the glucose to fructose ratios in various foods? The following link is the best I’ve found so far, however I’m skeptical of its accuracy. For example, it shows rice as having more fructose than glucose content.
I’m finding differing opinions on this in general. I was always under the assumption that most grains were primarily glucose with little to no fructose. However, I can’t find a clear answer on this as many resources reference the “fructan” content in some grains, such as wheat.