Investigating Monosaccharides in Everyday Foods

Performance Task 2
For STM012- Biochemistry

Submitted by:
PIAMONTE, CHARLES VINCENT CASINILLO
RAMIREZ, SHALENE ROSE CALIGNER
RAMOS, BIANCA CAMILLE RON
RUFIN, PRINCESS ANNIKA ARCINA
SAGURAN, KATHLENE CANDOG
SARSUZA, JUBREN GLOR FRANCISCO

12-STEM HEALTH C4- Group 7

Submitted to:
Mr. Jules Mark O. Abgao, LPT, M.Ed.
STM 012 Teacher
 Investigating Monosaccharides in Everyday Foods

I. Introduction
Monosaccharide investigation into ordinary foods aims to better
understand the prevalence and impact of these simple sugars in our diets.
Monosaccharides are the building components of carbohydrates that
provide energy to our cells. We may learn about the nutritional value and
potential consequences on our health by looking at the types and
quantities of monosaccharides found in typical foods.
This investigation is important because the types and amounts of
monosaccharides in our meals can have a large impact on our general
health. Understanding the composition of monosaccharides in ordinary
foods can assist us in making informed dietary decisions and optimizing
our nutritional intake. It can also give insight on the link between
monosaccharide intake and a variety of health issues, including obesity,
diabetes, and cardiovascular disease.
We may learn a lot about the significance of monosaccharides in our diet
and how they affect our health by looking at them in common foods. This
data can help to build evidence-based dietary guidelines and initiatives for
promoting good nutrition and well-being.

II. Selection of Foods

● Raisins
● Cranberries
● Bread
● Apple
● Cereal
● Rice
● Beans
● Yogurt
● Potatoes
● Corn
Why these foods were selected?
These foods were selected because it contains monosaccharides and are
essential components of our diet because it serve as a primary source of
energy to our body. It helps our brain to function and we must put in our
mind that when we eat these foods that contain monosaccharides we
must balanced diet.

The typical monosaccharide composition of the selected food:

● Raisins- Due to their dehydrated state, raisins are predominantly
composed of the monosaccharides fructose and glucose. The
concentration of these two monosaccharides, which are the most
prevalent sugars in grapes, rises as the fruit dries.
● Cranberries- Cranberries' main sugar, fructose, is what gives them
their inherent sweetness. Fructose predominates in the usual
monosaccharide composition of cranberries.
● Bread- bread contains carbohydrates in the form of starch. During
digestion the body breaks down these carbohydrates into simpler
sugars typically including monosaccharides which is Glucose. Bread
will also contain fructose depending on the ingredients they use or
the process used to it.
● Apple- The majority of the fruit's natural sugars, fructose, are part
of the normal monosaccharide composition of apples.
● Cereal- Starch is a common kind of complex carbs found in cereals.
Long chains of glucose molecules make up starch. These complex
carbs are broken down into simpler sugars, such as glucose, during
the digestive process. Therefore, glucose is the main sugar in
cereal's characteristic monosaccharide composition after digestion.
● Rice- typical monosaccharide composition of rice after digestion
includes glucose as the primary sugar.
● Beans- typical monosaccharide composition of beans after digestion
includes glucose as the primary sugar.
● Yogurt- During the fermentation process used to produce yogurt,
bacteria break down lactose into its monosaccharide components.
Therefor, the typical monosaccharide composition of yogurt includes
glucose and galactose resulting from breakdown of lactose.
● Potatoes- During digestion, enzymes break down the starch into
simpler sugars, and the typical monosaccharide composition of
potatoes, after digestion includes glucose as the primary sugar.
 ● Corn- during digestion, the body breaks down the scratch in corn
into individual glucose molecules, making glucose the predominant.

III. Identification of Monosaccharides

GLUCOSE FRUCTOSE GALACTOSE

Raisins Cranberries
Bread
Cereal Yogurt
Rice Apple
Beans
Yogurt
Potatoes
Corn

Monosaccharide Structures
IV. Nutritional Significance

Monosaccharides, including glucose, fructose, and galactose, play a

pivotal role in human nutrition by serving as primary sources of energy.

These sugars are present in various everyday foods, contributing

significantly to their nutritional value. Raisins, composed predominantly

of fructose and glucose, offer a quick energy boost due to concentrated

sugars resulting from the drying process. Cranberries derive their

sweetness from fructose, providing a natural sugar source with potential

health benefits. Bread typically contains glucose due to the breakdown

of complex carbohydrates during digestion, while apples, rich in fructose,

serve as sweet and nutritious snacks. Cereals, rice, and beans contribute
glucose as their primary monosaccharide through digestion, supporting

energy needs. Yogurt's monosaccharide composition is formed through

the fermentation of lactose into glucose and galactose. Potatoes, after

enzymatic breakdown of starch, primarily provide glucose, and corn's

nutritional profile is dominated by glucose through the digestion of corn

starch. These selected foods showcase diverse sources and common

inclusion in daily diets, highlighting the importance of balanced nutrition

through the intake of essential monosaccharides for overall energy and

metabolic functions.

V. Reflection

Examining monosaccharides in ordinary nourishments has advertised a

intriguing see into the wholesome components that play a pivotal part in

our day by day diets. The investigation of monosaccharides, such as

glucose, fructose, and galactose, has given bits of knowledge into the

assorted sources of these basic sugars and their affect on our vitality and

metabolic capacities. The determination of different nourishments,

counting raisins, cranberries, bread, apples, cereals, rice, beans, yogurt,

potatoes, and corn, permitted for a comprehensive understanding of how

monosaccharides contribute to the dietary composition of these

commonly expended things.

The examination uncovered that diverse nourishments show unmistakable

monosaccharide profiles, emphasizing the significance of a shifted and

adjusted count calories. For occasion, the concentrated sugars in raisins,

the normal sweetness of cranberries, and the breakdown of starch in

bread and cereals all contribute to the accessibility of glucose and

fructose completely different extents. Understanding how these sugars

are inferred from different nourishment sources underscores the

perplexing relationship between dietary choices and the body's vitality

needs.

VI. Conclusion
the importance of monosaccharides in our diet, highlighting their role as a
primary energy source and crucial for brain function. It highlights the
need for a balanced diet, incorporating a variety of foods with unique
monosaccharide compositions. The primary sugar in most cases is
glucose. By incorporating these foods in moderation, we can ensure
proper energy supply and support overall health and well-being. It
emphasizes the need for informed choices about diet, considering each
food's unique monosaccharide composition, and the importance of
moderation in incorporating these foods into our diet. This ensures an
appropriate amount of monosaccharides, maintaining energy supply, and
enhancing overall health.
VII. References

Friedman, R. (2008). Monosaccharides and Polyols in Foods.

https://link.springer.com/referenceworkentry/10.1007/978-3-540-30429-
6_19

BeMiller, J. N. (2019). Monosaccharide

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences
/monosaccharide

Sugar Nutrition Resource Centre (2024) Source and types of

Carbohydrates and sugar
https://www.sugarnutritionresource.org/the-basics/sources-and-types-of-
carbohydrates-and-sugar

Dr. Mandal, A. MD (2023, July 9) Carbohydrate Monosaccharide

https://www.news-medical.net/health/Carbohydrate-Monosaccharides.asp
x#:~:text=Monosaccharides

Biologydictionary.net Editors. (2021, January 12). Examples of

Carbohydrates. Retrieved from
https://biologydictionary.net/examples-of-carbohydrates/

Olmo-Cunillera, A., Escobar-Avello, D., Pérez, A. J., Marhuenda-Muñoz, M.,

Lamuela-Raventós, R. M., & Vallverdú-Queralt, A. (2019). Is Eating
Raisins Healthy?. Nutrients, 12(1), 54.
https://doi.org/10.3390/nu12010054

Nemzer, B. V., Al-Taher, F., Yashin, A., Revelsky, I., & Yashin, Y. (2022).
Cranberry: Chemical Composition, Antioxidant Activity and Impact on
Human Health: Overview. Molecules (Basel, Switzerland), 27(5), 1503.
https://doi.org/10.3390/molecules27051503

Xin Qi, Richard F. Teste(2019.07.004)Fructose, galactose and glucose – In

health and disease
https://www.sciencedirect.com/science/article/abs/pii/S24054577183060
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