AngiochefDate
Dates are the dried fruit of the date palm, chewy and caramel-sweet, and the traditional sweetener of the Mediterranean and Middle East. They provide fibre and potassium and the anthocyanin cyanidin together with the flavonol quercetin, plant compounds studied in laboratory research for their antioxidant activity. Use them chopped in tagines, energy bites and salads, or blended into a paste to sweeten desserts; a little goes a long way because of their sugar content.
Polyols
Per 100 g
Sorbitol0.4 g
Source: Measured value (BLS 4.0)
What this means
This is date's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 g
Total fructose33.3 g
Excess fructose5.3 g
Source: Measured value (BLS 4.0)
What this means
These are date's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.