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Food Science/Fructose content in rice and corn

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Question
Cornmeal is on the safe food list for fructose malabsorption. But wait, High Fructose CORN Syrup is made out of corn! So how can it be that corn is low in fructose?

On the same, I have read there is a difference in the fructose content between white rice and brown rice, with brown rice being unadvisable for people with fructose malabsorption. But isn't the difference just more (brown) or less (white) fiber? Why does the fructose content change?

Answer
Dear Anne,
      The high fructose syrup is made by the enzymatic conversion of glucose to fructose.  So the fructose in not in the original corn meal.
      The are many chemical differences between white and brown rice in addition to the color.

Carl

Food Science

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Carl Hoseney

Expertise

Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.

Experience

15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.

Publications
Mainly Cereal Chemistry but many others also




Education/Credentials
PhD in cereal chemistry

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