I just remembered that I have a chart with various nutrition facts for raw produce. It states the amount of sugar for various fruits and vegetables but not the type of sugar. bdrunner79 says it's mostly sucrose; I never would have guessed it would be sucrose. That's interesting. I wonder what the implication is for health, if any. I suppose as long as it's all natural, rather than processed, it's okay.
One thing that might or might not be known is that sweetness can vary based on the variety and/or region. For example, I have noticed that Florida carrots are not at all sweet (almost a little bitter), whereas California carrots contain a hint of sweetness. My chart says that a carrot (7" long X 1 1/4 diameter) contains 5 grams of sugar but it doesn't mention where the tested carrot came from.
Here are a few others:
One medium bell pepper contains 4 grams of sugar.
One medium tomato contains 4 grams.
One medium onion contains 9 grams.
Those are the ones that stand out above the others. Celery contains 0 grams of sugar. And a green onion (1/4 cup chopped) contains only one gram of sugar.
Yes, I suppose if the sugar concerned is natural the body has less chance of reacting badly. As a type 2 diabetic I'm trying to eliminate all fructose from my diet as it affects my blood sugar quite a bit.