<Li> Sucrose is found in the stems of sugarcane and roots of sugar beet . It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots such as carrots . The different proportions of sugars found in these foods determines the range of sweetness experienced when eating them . A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose . After being eaten, sucrose is split into its constituent parts during digestion by a number of enzymes known as sucrases . </Li> <P> The sugar contents of common fruits and vegetables are presented in Table 1 . The fructose to fructose plus glucose ratio is calculated by including the fructose and glucose coming from the sucrose . </P> <Table> Table 1 . Sugar content of selected common plant foods (g / 100g) <Tr> <Th> Food item </Th> <Th> Total carbohydrate including dietary fiber </Th> <Th> Total sugars </Th> <Th> Free fructose </Th> <Th> Free glucose </Th> <Th> Sucrose </Th> <Th> Fructose / (Fructose + Glucose) ratio </Th> <Th> Sucrose as a% of total sugars </Th> </Tr> <Tr> <Th> Fruits </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> </Tr> <Tr> <Td> Apple </Td> <Td> 13.8 </Td> <Td> 10.4 </Td> <Td> 5.9 </Td> <Td> 2.4 </Td> <Td> 2.1 </Td> <Td> 0.67 </Td> <Td> 20 </Td> </Tr> <Tr> <Td> Apricot </Td> <Td> 11.1 </Td> <Td> 9.2 </Td> <Td> 0.9 </Td> <Td> 2.4 </Td> <Td> 5.9 </Td> <Td> 0.42 </Td> <Td> 64 </Td> </Tr> <Tr> <Td> Banana </Td> <Td> 22.8 </Td> <Td> 12.2 </Td> <Td> 4.9 </Td> <Td> 5.0 </Td> <Td> 2.4 </Td> <Td> 0.5 </Td> <Td> 20 </Td> </Tr> <Tr> <Td> Fig, dried </Td> <Td> 63.9 </Td> <Td> 47.9 </Td> <Td> 22.9 </Td> <Td> 24.8 </Td> <Td> 0.48 </Td> <Td> 0.9 </Td> <Td> </Td> </Tr> <Tr> <Td> Grapes </Td> <Td> 18.1 </Td> <Td> 15.5 </Td> <Td> 8.1 </Td> <Td> 7.2 </Td> <Td> 0.2 </Td> <Td> 0.53 </Td> <Td> </Td> </Tr> <Tr> <Td> Navel orange </Td> <Td> 12.5 </Td> <Td> 8.5 </Td> <Td> 2.25 </Td> <Td> 2.0 </Td> <Td> 4.3 </Td> <Td> 0.51 </Td> <Td> 51 </Td> </Tr> <Tr> <Td> Peach </Td> <Td> 9.5 </Td> <Td> 8.4 </Td> <Td> 1.5 </Td> <Td> 2.0 </Td> <Td> 4.8 </Td> <Td> 0.47 </Td> <Td> 57 </Td> </Tr> <Tr> <Td> Pear </Td> <Td> 15.5 </Td> <Td> 9.8 </Td> <Td> 6.2 </Td> <Td> 2.8 </Td> <Td> 0.8 </Td> <Td> 0.67 </Td> <Td> 8 </Td> </Tr> <Tr> <Td> Pineapple </Td> <Td> 13.1 </Td> <Td> 9.9 </Td> <Td> 2.1 </Td> <Td> 1.7 </Td> <Td> 6.0 </Td> <Td> 0.52 </Td> <Td> 61 </Td> </Tr> <Tr> <Td> Plum </Td> <Td> 11.4 </Td> <Td> 9.9 </Td> <Td> 3.1 </Td> <Td> 5.1 </Td> <Td> 1.6 </Td> <Td> 0.40 </Td> <Td> 16 </Td> </Tr> <Tr> <Td> Strawberry </Td> <Td> 7.68 </Td> <Td> 4.89 </Td> <Td> 2.441 </Td> <Td> 1.99 </Td> <Td> 0.47 </Td> <Td> 0.55 </Td> <Td> 10 </Td> </Tr> <Tr> <Th> Vegetables </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> <Th> </Th> </Tr> <Tr> <Td> Beet, red </Td> <Td> 9.6 </Td> <Td> 6.8 </Td> <Td> 0.1 </Td> <Td> 0.1 </Td> <Td> 6.5 </Td> <Td> 0.50 </Td> <Td> 96 </Td> </Tr> <Tr> <Td> Carrot </Td> <Td> 9.6 </Td> <Td> 4.7 </Td> <Td> 0.6 </Td> <Td> 0.6 </Td> <Td> 3.6 </Td> <Td> 0.50 </Td> <Td> 77 </Td> </Tr> <Tr> <Td> Corn, sweet </Td> <Td> 19.0 </Td> <Td> 6.2 </Td> <Td> 1.9 </Td> <Td> 3.4 </Td> <Td> 0.9 </Td> <Td> 0.38 </Td> <Td> 15 </Td> </Tr> <Tr> <Td> Red pepper, sweet </Td> <Td> 6.0 </Td> <Td> 4.2 </Td> <Td> 2.3 </Td> <Td> 1.9 </Td> <Td> 0.0 </Td> <Td> 0.55 </Td> <Td> 0 </Td> </Tr> <Tr> <Td> Onion, sweet </Td> <Td> 7.6 </Td> <Td> 5.0 </Td> <Td> 2.0 </Td> <Td> 2.3 </Td> <Td> 0.7 </Td> <Td> 0.47 </Td> <Td> 14 </Td> </Tr> <Tr> <Td> Sweet potato </Td> <Td> 20.1 </Td> <Td> 4.2 </Td> <Td> 0.7 </Td> <Td> 1.0 </Td> <Td> 2.5 </Td> <Td> 0.47 </Td> <Td> 60 </Td> </Tr> <Tr> <Td> Yam </Td> <Td> 27.9 </Td> <Td> 0.5 </Td> <Td> tr </Td> <Td> tr </Td> <Td> tr </Td> <Td> na </Td> <Td> tr </Td> </Tr> <Tr> <Td> Sugar cane </Td> <Td> </Td> <Td> 13--18 </Td> <Td> 0.2--1.0 </Td> <Td> 0.2--1.0 </Td> <Td> 11--16 </Td> <Td> 0.50 </Td> <Td> high </Td> </Tr> <Tr> <Td> Sugar beet </Td> <Td> </Td> <Td> 17--18 </Td> <Td> 0.1--0.5 </Td> <Td> 0.1--0.5 </Td> <Td> 16--17 </Td> <Td> 0.50 </Td> <Td> high </Td> </Tr> </Table> <Tr> <Th> Food item </Th> <Th> Total carbohydrate including dietary fiber </Th> <Th> Total sugars </Th> <Th> Free fructose </Th> <Th> Free glucose </Th> <Th> Sucrose </Th> <Th> Fructose / (Fructose + Glucose) ratio </Th> <Th> Sucrose as a% of total sugars </Th> </Tr>

Where does the sugar in fruit come from
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