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% Of Glucose?

SueJB

SueJB

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Morning,
Has anyone any thoughts on whether unripe plums contain less glucose than ripe ones?
 
I'm no plant biologist but I think unripe fruits contain MORE glucose and fructose than ripe fruits. That sweet tasting hit we get from from ripe fruit is due to the glucose and fructose being converted to sucrose.
As I said I'm no plant biologist, so may well be wrong!
 
miahara said:
I'm no plant biologist but I think unripe fruits contain MORE glucose and fructose than ripe fruits. That sweet tasting hit we get from from ripe fruit is due to the glucose and fructose being converted to sucrose.
As I said I'm no plant biologist, so may well be wrong!
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Unripe fruit contains starch which is broken down to simple sugars by enzymes as it ripens. Fructose is the main sugar which is very sweet an attracts animals to distribute the seeds. I have no idea if the resulting sugars have more carbs than the starch or if it is just a change in GI.
 
Mr_Pot said:
Unripe fruit contains starch which is broken down to simple sugars by enzymes as it ripens. Fructose is the main sugar which is very sweet an attracts animals to distribute the seeds. I have no idea if the resulting sugars have more carbs than the starch or if it is just a change in GI.
Click to expand...
I think the fructose stays as fructose, but the starch is converted by amylase in the fruit to sucrose or glucose,and the glycemic load increase
The following explantion is for bananas, but plums are probably similar:

https://www.onegreenplanet.org/natural-health/ripe-vs-unripe-bananas-which-are-better-for-you/
 
But for those who digest starches whilst chewing, it makes very little difference what form the carbohydrate is in - I do notice how people wolf down their food these days - it must scarcely touch the sides.
Maybe low GI is just a side effect of not chewing.
 
Mr_Pot said:
Unripe fruit contains starch which is broken down to simple sugars by enzymes as it ripens. Fructose is the main sugar which is very sweet an attracts animals to distribute the seeds. I have no idea if the resulting sugars have more carbs than the starch or if it is just a change in GI.
Click to expand...
Unripe fruit conains resistant starches that get ripened and convert to glucose so become soluble and digestible, unlike fructose that stays aloof from it all but makes a beeline for the liver when we eat it, Both of these sugars are now considered to be bad for type 2's
 
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