Diabetes · blood-sugar management
Foods low in Sugars
Naturally-occurring + added sugars combined (mono- and disaccharides). Includes fructose in fruit, lactose in dairy, and any added sucrose / glucose / syrups.
Looking for what Sugars is and where it comes from? See the Sugars overview.
Why eat low sugars?
For blood-sugar management, the relevant target is usually added sugars rather than total sugars — the AHA recommends limiting added sugars to under 25 g (women) or 36 g (men) per day. Diabetes UK and the ADA support whole-food carbohydrate sources where the sugar comes packaged with fibre and other nutrients (whole fruit), rather than refined sugars.
Foods naturally low in sugar include eggs, plain meats and fish, most non-starchy vegetables, plain dairy (cheese, plain yoghurt, milk has lactose but no added sugars), and nuts. Watch for hidden sugars in flavoured yoghurts, breakfast cereals, granola, sauces, ready-meals, and beverages — including many sold as "healthy".
Glycaemic index and load matter alongside raw sugar content: a food with the same sugar grams can have very different blood-sugar impact depending on its fibre, fat, and protein context. A handful of berries with cottage cheese behaves quite differently from the same berries blended into a smoothie.
Similar to Kaufland — Honig, lowest in sugars first
No similar foods found for this nutrient.
Common questions
- What's the difference between added sugars and natural sugars?
- Natural sugars occur in whole foods — fructose in fruit, lactose in milk. They come packaged with fibre, water, and other nutrients that slow absorption. Added sugars are sugars (or syrups) added during processing or preparation. Health guidance focuses on added sugars because they're where most excess intake comes from; whole fruit is generally fine even in significant portions.
- Are sugar substitutes safe for people with diabetes?
- Most non-nutritive sweeteners (stevia, sucralose, aspartame, erythritol, monk fruit) have minimal direct impact on blood sugar and are generally considered safe by major regulators. Some research suggests potential gut-microbiome effects, but for blood-sugar management they're a reasonable replacement for sugar. Individual responses vary; check with a clinician for personalised guidance.
- Why is fruit considered "low sugar" when bananas have 12 g of sugar?
- Whole fruit's sugar comes with fibre, water, micronutrients, and chewing time — all of which slow absorption compared to drinking the same sugar in juice or soda. Glycaemic load (a measure of blood-sugar impact accounting for portion size and fibre content) is moderate for most whole fruits. Fruit juice strips out the fibre and concentrates the sugar; that's the form to limit, not the whole fruit.
- Are "no added sugar" products always low-sugar?
- No. "No added sugar" means none was added during processing — but the product can still be high in natural sugars (think dried fruit, fruit juice concentrates, or honey-sweetened items, depending on regulation). For people targeting total sugars (rather than added sugars specifically), the only reliable check is the nutrition panel.