A carbohydrate is a carbohydrate, is a carbohydrate! There are some [ such as dietary fibre] which are indigestible and others whose monomers, base units, are lesser know monosaccharides like fructose or gallactose. The importance to diabetics is: how much glucose does this carbohydrate produce? In the case of starches, 100% breaks down to glucose. Sucrose [cane/beet sugar] is 50% glucose. Unfortunately, the other 50% is fructose, which is bad for everyone, not just diabetics.
I'm sure you don't want to read a textbook on the structure of sugars. therefore it's safer to regard all digestible carbs as something to minimise. The carb is IN the food it is not a category of foods.
If you really want details, you can llok them up, but in general fruis like apples contain significant amounts of carbs. an average eating apple is about12% carb. Berries are lower Raspberries about 5% carb.
Of course, from there it's the portion size that matters.
What you really need is a reference book, succh as the Collins Little Gem calorie guide. The try a variety of fruits testing before you eat and 1 hour after you started to eat, which will tell you the maximum blood sugar you reached.
Hana