12 Lower Sugar Fruits for Weight Management and Blood Sugar

Fruit sometimes gets an unfair reputation when people begin watching their sugar intake.

Because fruit contains naturally occurring sugar, it can be tempting to assume that sweeter varieties should be avoided when trying to manage weight or blood sugar. But whole fruit offers much more than sugar. It also provides water, fiber, vitamins, minerals, and naturally occurring plant compounds.

A more useful question is not “Which fruits contain no sugar?”

It is:

“Which fruits provide good nutrition while fitting my overall carbohydrate, calorie, and dietary needs?”

For most people, whole fruit can be part of a balanced eating pattern. The World Health Organization emphasizes adequacy, balance, moderation, and diversity and recommends a varied diet that includes fruits and vegetables. WHO also distinguishes free sugars from the naturally occurring sugars found within whole fresh fruit.

For many people with diabetes, whole fruit can also fit into a balanced eating pattern. Fruit contains carbohydrate, so portion size and total carbohydrate intake can be considered as part of an individual’s meal plan.

There is no universal medical definition that classifies a particular fruit as “low sugar.” In this article, lower-sugar fruit is used as a practical nutrition comparison rather than a medical classification.

This guide compares 12 lower sugar fruits using approximate sugar and fiber values per 100 grams and explains how they can fit into weight-management goals, everyday meals, and blood-glucose considerations without unnecessarily eliminating nutritious foods.

Key Takeaways

• Whole fruit is different from foods and drinks containing added or free sugars.
• Sugar content alone does not determine whether a fruit is nutritious or appropriate for your diet.
• Berries are among the relatively lower-sugar choices and can provide substantial fiber.
• Avocado is technically a fruit but has a very different nutritional profile because it contains very little sugar and considerably more fat.
• For many people with diabetes, whole fruit can be included in a balanced eating pattern, while carbohydrate portions still need to be considered.
• Weight management depends on the overall eating pattern, portions, food choices, and energy intake rather than simply choosing fruits with less sugar.
• Whole fruit is generally a practical everyday option compared with fruit juice because it retains its structure and fiber.
• Dried fruit is nutritious but more concentrated, so smaller portions can matter.

What Are Lower-Sugar Fruits?

There is no universal medical category called “low-sugar fruit.”

Different fruits contain different amounts of naturally occurring sugars and total carbohydrates. They also vary in fiber, water content, calories, and other nutrients. For that reason, ranking fruit by sugar alone does not provide a complete nutritional picture.

For example, comparing one small kiwi with one cup of berries or a large banana does not necessarily provide an apples-to-apples comparison because the portions differ.

A more useful comparison considers:

1. Serving size
2. Total carbohydrate
3. Naturally occurring sugar
4. Fiber
5. Calories
6. Overall nutrient content
7. How the fruit fits into the meal

This is particularly relevant when carbohydrate intake is being monitored for diabetes.

The American Diabetes Association treats fruit as a carbohydrate-containing food that can be incorporated into a healthy eating pattern. This does not mean fruit needs to be avoided. Instead, its portion and carbohydrate content can be considered alongside the rest of the meal.

Throughout this article, therefore, lower sugar means relatively lower in sugar compared with many other fruits, not that the fruit meets a formal medical cutoff.

Natural Sugar in Whole Fruit vs. Added Sugar

One of the most useful distinctions is between whole fruit and foods or drinks containing added or concentrated sugars.

A whole orange contains naturally occurring sugar together with water, fiber, and other nutrients. A sugary drink, by comparison, can provide a significant amount of sugar without the same intact food structure.

The World Health Organization defines free sugars to include sugars added to foods and beverages as well as sugars naturally present in honey, syrups, fruit juices, and fruit juice concentrates. Naturally occurring sugars within whole fresh fruit are not included in that definition.

That distinction helps prevent a common mistake: treating every source of sugar as nutritionally identical.

Instead of avoiding whole fruit simply because it contains natural sugar, consider the type of food, portion size, and overall eating pattern.

12 Lower-Sugar Fruits to Consider

The fruits below were selected to provide a range of relatively lower-sugar options, fiber-rich choices, and practical examples of how different fruits can fit into a lower-sugar eating pattern.

They are not ranked from healthiest to least healthy, and the figures should not be interpreted as strict medical cutoffs.

Nutrition at a Glance

The following values show approximate amounts of total sugars and dietary fiber per 100 grams of raw fruit. Using the same weight makes the comparison more consistent than comparing different serving sizes. Actual values can vary with variety, ripeness, and preparation.

Fruit	Approx. total sugar per 100 g	Approx. fiber per 100 g	Practical point
Raspberries	4.4 g	6.5 g	Relatively low in sugar and high in fiber
Blackberries	4.9 g	5.3 g	Lower-sugar berry with substantial fiber
Strawberries	4.9 g	2.0 g	Relatively low in sugar and a source of vitamin C
Blueberries	10.0 g	2.4 g	Higher in sugar than several other berries but nutrient-rich
Kiwi	9.0 g	3.0 g	Provides vitamin C and fiber
Grapefruit	6.9 g	1.6 g	Relatively lower in sugar; medication interactions matter
Oranges	9.4 g	2.4 g	Provides vitamin C, water, and fiber
Peaches	8.4 g	1.5 g	Naturally sweet and water-rich
Plums	9.9 g	1.4 g	Sweet-tart option that can fit a balanced diet
Watermelon	6.2 g	0.4 g	High in water but relatively low in fiber
Lemon	2.5 g	2.8 g	Very low in sugar but usually used as an ingredient
Avocado	0.7 g	6.7 g	Very low in sugar but much higher in fat than sweet fruits

Note: These figures are approximate comparisons, not individual dietary prescriptions. A typical serving of each fruit can weigh very differently, so the amount actually eaten still matters.

1. Raspberries

Raspberries are a useful choice when fiber is an important consideration. Their tart flavor can add sweetness to meals without relying on added sugar.

Try them with:

• Plain yogurt
• Oatmeal
• Nuts or seeds
• A mixed fruit bowl
• A leafy salad

Their combination of fiber, water, and naturally occurring plant compounds makes them a nutrient-dense addition to a varied diet.

Easy serving idea: Combine raspberries with plain yogurt and a small portion of nuts or seeds for a more substantial snack.

2. Blackberries

Blackberries provide substantial fiber for their size and have a naturally tart flavor.

They work well in:

• Plain yogurt
• Oatmeal
• Salads
• Smoothies
• Homemade fruit bowls

Their dark color is partly due to naturally occurring plant pigments, including anthocyanins.

Rather than describing blackberries as a “fat-burning” or disease-fighting food, it is more accurate to view them as one nutritious fruit that can contribute to a varied eating pattern.

The American Diabetes Association also includes berries among carbohydrate-containing foods that can fit into a diabetes meal plan.

3. Strawberries

Strawberries are relatively lower in sugar than many sweeter fruits and provide vitamin C, fiber, and other nutrients.

They are easy to add to everyday meals, including:

• Plain yogurt
• Oatmeal
• Cottage cheese
• Leafy salads
• Unsweetened breakfast foods

Fresh strawberries are quite different from strawberry-flavored products that may contain significant amounts of added sugar. The preparation and the overall food matter just as much as the fruit itself.

4. Blueberries

Blueberries contain more naturally occurring sugar than some other berries, but that does not make them an unhealthy choice.

They provide fiber and nutrients such as vitamin C, vitamin K, and manganese, along with naturally occurring plant compounds including anthocyanins.

Blueberries illustrate why sugar content should not be the only measure of a fruit’s nutritional value.

They can fit into a balanced eating pattern when enjoyed in an appropriate portion.

5. Kiwi

Kiwi provides vitamin C, fiber, and other nutrients in a relatively small fruit.

Its sweet-tart flavor makes it an easy addition to meals and snacks when you want something naturally sweet.

Try sliced kiwi with:

• Plain yogurt
• Oatmeal
• Chia pudding
• A mixed fruit bowl

Kiwi can also add variety if your usual fruit choices tend to revolve around berries.

6. Grapefruit

Grapefruit is relatively lower in sugar than many fruits and provides vitamin C and other nutrients.

It can be eaten as whole fruit rather than consumed as juice.

However, grapefruit deserves special attention because compounds in grapefruit can affect how some medicines are absorbed or processed by the body.

The interaction depends on the specific medication. If you regularly take prescription medicine, ask your pharmacist or healthcare professional whether grapefruit or grapefruit juice is compatible with it.

7. Oranges

Oranges are not among the absolute lowest-sugar fruits, but they remain a nutritious whole-food option.

An orange provides:

• Vitamin C
• Water
• Fiber
• Naturally occurring sweetness

Eating a whole orange is also different from drinking orange juice. Whole fruit retains its physical structure and fiber, while juice can be consumed more quickly and can provide a substantial amount of sugar in a relatively small volume.

For everyday eating, a whole orange can therefore be a practical alternative to fruit juice.

8. Peaches

Peaches provide natural sweetness along with water, fiber, and other nutrients.

Fresh peaches make a convenient snack, especially when they are in season. Frozen peaches can also be useful when fresh fruit is unavailable.

If you buy canned peaches, check the label and consider options packed in water or their own juice rather than products packed in heavy syrup.

Canned fruit is not automatically unhealthy. The important consideration is how it has been prepared and whether additional sugar has been added.

9. Plums

Plums have a naturally sweet-tart flavor and can easily fit into a balanced eating pattern.

They can be eaten on their own or paired with another food for a more substantial snack.

For example, try a plum with:

• Plain yogurt
• A small handful of nuts
• Cottage cheese

Combining foods this way can make a snack more satisfying while keeping the emphasis on minimally processed ingredients.

10. Watermelon

Watermelon contains a high proportion of water, making it a refreshing choice, particularly in warm weather.

However, it would be misleading to describe watermelon as an unlimited or completely low-carbohydrate food.

Its carbohydrate content still matters, particularly for people who monitor carbohydrate intake. Because watermelon is relatively low in fiber, portion size can be worth considering rather than assuming that its high water content makes quantity irrelevant.

A moderate serving can fit comfortably into a varied eating pattern.

11. Lemon

Lemons contain very little sugar and can add considerable flavor to meals and drinks.

Unlike berries, peaches, or oranges, lemons are usually consumed in smaller quantities as an ingredient rather than as a primary fruit serving.

Their practical value often comes from adding acidity and flavor without requiring sugary sauces or dressings.

Try lemon to:

• Dress salads
• Flavor vegetables
• Add acidity to fish
• Flavor water
• Enhance homemade sauces
• Add zest to meals

Limes can be used in similar ways and also contain relatively little sugar, but they are best considered flavoring ingredients rather than compared directly with fruits normally eaten in larger portions.

12. Avocado

Avocado is botanically a fruit, but its nutritional profile is very different from most sweet fruits.

It contains very little sugar and provides:

• Fiber
• Unsaturated fat
• Potassium
• Folate
• Vitamin K
• Other nutrients

However, low sugar does not mean low calorie.

Avocado contains considerably more fat and calories than most sweet fruits, so it should not be treated as an unlimited food for weight management.

A moderate portion can be a nutritious addition to meals, while very large portions can still contribute a substantial amount of energy.

Avocado demonstrates an important principle:

“Low sugar” and “low calorie” are not the same thing.

Are Lower-Sugar Fruits Better for Weight Management?

Not automatically.

Choosing a fruit with fewer grams of sugar does not guarantee weight loss. Weight management is influenced by overall energy intake, food choices, portion sizes, physical activity, eating patterns, and other individual factors.

Avocado provides a useful example. It contains very little sugar but substantially more fat and calories than most sweet fruits.

If weight management is your goal, consider:

• Portion size
• Overall energy intake
• Fiber
• The rest of the meal
• Added sugars
• Protein and fat in the overall eating pattern
• How satisfying the food is
• Your overall dietary pattern

A more useful question is:

“Which fruit can I enjoy in a reasonable portion while helping me build a satisfying, nutritious meal?”

That approach is more practical than trying to identify one fruit as the best choice for weight loss.

Can People With Diabetes Eat Fruit?

For many people with diabetes, whole fruit can be included in a balanced eating pattern.

Fruit contains carbohydrate, so its portion and carbohydrate content can be considered as part of the overall meal plan. This does not mean fruit needs to be eliminated.

The American Diabetes Association notes that fresh, frozen, or canned fruit without added sugars can fit into a diabetes meal plan. It also provides practical carbohydrate guidance: a small piece of whole fruit or about half a cup of certain frozen or canned fruits may provide roughly 15 grams of carbohydrate, although the actual amount varies by fruit and serving size.

What Matters When Choosing Fruit With Diabetes?

Consider:

• The type of fruit
• Portion size
• Total carbohydrate
• What else you eat with it
• Your overall meal plan
• Your individual blood-glucose management approach

People can respond differently to the same food, and diabetes treatment plans vary.

If you use insulin or another glucose-lowering medication, follow the carbohydrate and meal-planning guidance provided by your healthcare team rather than making medication or dietary changes based solely on a general article.

Whole Fruit vs. Fruit Juice

The form in which you consume fruit can make a meaningful difference.

Whole Fruit

Whole fruit retains its natural structure and fiber. It also generally requires more chewing and may be more filling than drinking the same fruit in liquid form.

Fruit Juice

Fruit juice can contain a substantial amount of sugar in a relatively small volume and is easier to consume quickly.

WHO includes sugars naturally present in fruit juice within its definition of free sugars and recommends limiting free-sugar intake.

When practical, whole fruit is usually the more useful everyday option than juice because it provides intact food structure and fiber.

This does not mean fruit juice is automatically forbidden. It means the form and portion of the food deserve consideration.

What About Dried Fruit?

Dried fruit can still provide nutrients and fiber, but removing water makes the fruit much more concentrated. If you want to compare different dried-fruit options and learn more about portion control, see our guide to the best dry fruits for weight loss.

As a result, a relatively small amount can contain a substantial amount of carbohydrate compared with the same fruit in its fresh form.

It is also easy to eat a large handful of raisins, dates, or other dried fruit quickly without realizing how much fruit the portion represents.

If you enjoy dried fruit:

• Keep portions modest.
• Check the ingredient list for added sugar.
• Avoid treating dried fruit as unlimited snacking.
• Consider combining a small amount with nuts or plain yogurt.

Dried fruit does not need to be labeled “bad.” Its concentrated form simply makes portion awareness more important.

How to Include Lower-Sugar Fruits in Your Diet

Fruit does not need complicated recipes to become part of a balanced eating pattern.

Breakfast

Try:

Plain yogurt + berries + nuts

or

Oatmeal + strawberries + chia seeds

These combinations add fruit to a more substantial meal rather than relying on fruit alone.

Snack

Try:

Kiwi + plain yogurt

or

Peach + a small handful of nuts

The goal is not to eliminate carbohydrates. Instead, build a snack that fits comfortably into your overall eating pattern.

For more ideas on building a balanced breakfast around fiber and protein, see our comparison of oatmeal and eggs for breakfast

Lunch

Fruit can also become part of a meal.

Examples include:

• Strawberries in a salad
• Citrus alongside leafy greens
• Sliced fruit served with a balanced meal

Dessert

If you want a naturally sweet alternative to a highly processed dessert, consider:

• Fresh berries with plain yogurt
• Sliced peach
• A moderate portion of melon
• Berries mixed with unsweetened yogurt and cinnamon

These are simply additional choices, not rules that make conventional desserts forbidden.

A Practical Fruit Portion Guide

There is no single fruit portion that works for everyone.

A useful starting point is a small whole fruit or a modest serving of cut fruit, then adjusting according to your nutritional needs.

For people with diabetes who use carbohydrate counting, becoming familiar with the approximate carbohydrate content and common serving sizes of the fruits they eat most often can make meal planning easier.

The American Diabetes Association notes that a small whole fruit or about half a cup of frozen or canned fruit often provides around 15 grams of carbohydrate, although portions vary by fruit. Some fruits, particularly berries and melons, may require a larger volume to provide a similar amount of carbohydrate.

You do not necessarily need to weigh every serving. Familiarity with typical portions can make everyday choices more manageable.

If your healthcare professional or registered dietitian has given you a specific carbohydrate target, use that guidance when deciding how much fruit fits into your meals.

Choosing Fruit Based on Your Nutrition Goals

There is no single “healthiest fruit.”

Different fruits provide different combinations of fiber, vitamins, minerals, plant compounds, water, carbohydrates, and other nutrients.

Goal	Useful considerations
Relatively lower-sugar choices	Berries, kiwi, citrus, and other relatively lower-sugar fruits
More fiber	Raspberries, blackberries, and other whole fruits that provide meaningful fiber
More vitamin C	Citrus, kiwi, and strawberries
More unsaturated fat	Avocado
Refreshing snack	Watermelon and citrus
Diabetes meal planning	Consider total carbohydrate and portion size
Weight management	Consider overall energy intake, fiber, portion size, and meal satisfaction
Reducing free or added sugars	Choose whole fruit instead of sugary snacks or drinks

This approach is more useful than ranking fruits from “best” to “worst.”

What About Bananas, Mangoes, and Grapes?

Bananas, mangoes, and grapes are sometimes unfairly labeled as “bad” because they can contain more carbohydrate or naturally occurring sugar than some berries.

That is unnecessary.

These fruits can all be part of a balanced eating pattern.

The more useful questions are:

• How much are you eating?
• How often?
• What else is in the meal?
• What are your overall nutritional needs?
• Are you following a specific carbohydrate-management plan?

Someone who enjoys mango does not automatically need to replace it with strawberries simply because strawberries contain less sugar.

For people with diabetes who monitor carbohydrate intake, however, the portion of mango or another higher-carbohydrate fruit may need to be accounted for within the overall meal plan.

Lower sugar does not mean “good,” and higher sugar does not mean “bad.”

Common Mistakes When Choosing Fruit

Mistake 1: Avoiding All Fruit Because It Contains Sugar

Whole fruit can be part of a healthy eating pattern.

Avoiding fruit unnecessarily can reduce dietary variety and remove useful sources of fiber and micronutrients. Naturally occurring sugar does not automatically make a whole fruit unhealthy.

Mistake 2: Treating “Low Sugar” as “Eat Unlimited Amounts”

A food can be relatively low in sugar and still contain calories or carbohydrates.

Avocado is a good example. Its very low sugar content does not mean large amounts are automatically appropriate for every person or goal.

Mistake 3: Drinking Fruit Instead of Eating It

Fruit juice can be consumed much more quickly than whole fruit and contains free sugars under the WHO definition.

When practical, eating the whole fruit makes it easier to retain the food’s natural structure and fiber.

Mistake 4: Ignoring Added Ingredients

A nutritious fruit can become part of a much higher-sugar food when combined with:

• Added sugar
• Syrups
• Sweetened yogurt
• Sugary sauces
• Sweetened cereals
• Highly sweetened toppings

If you want to learn more about recognizing refined and highly processed carbohydrate sources in everyday foods, see our guide to hidden processed carbs in everyday foods.

Check the entire food rather than focusing only on the fruit itself.

Mistake 5: Choosing Fruit Only by Sugar Content

Sugar is only one part of nutrition.

Fiber, vitamins, minerals, calories, fats, total carbohydrate, portion size, and the overall eating pattern all contribute to the bigger picture.

A Better Way to Think About Fruit and Blood Sugar

If you have diabetes or are concerned about blood glucose, focusing entirely on whether a fruit is “low sugar” can make food choices unnecessarily complicated.

Instead, look at the whole meal.

For example:

Instead of:

A large serving of fruit juice consumed by itself.

Consider:

A moderate serving of whole fruit as part of a balanced meal or snack.

Or:

Instead of:

Eating a very large bowl of fruit without considering the portion.

Consider:

Choosing an amount that fits your overall meal plan and carbohydrate needs.

The carbohydrate in fruit does not disappear simply because the fruit is eaten with other foods. The goal is to understand where the fruit fits rather than treating one nutritional characteristic as the entire story.

Your individual response to food and your diabetes treatment plan still matter.

Should You Choose Fresh, Frozen, or Canned Fruit?

Fresh fruit is not the only nutritious option.

Frozen fruit can be convenient and can make certain varieties available throughout the year. Canned fruit can also work when it is:

• Packed in water
• Packed in its own juice
• Unsweetened
• Free from unnecessary added sugar

The American Diabetes Association recognizes fresh, frozen, and canned fruit without added sugars as options that can fit into a balanced eating pattern.

Rather than assuming that fresh is always superior, check how the fruit has been prepared and read the ingredient list.

The Bigger Picture: Your Overall Diet Matters More

One food rarely determines whether an eating pattern is healthy.

A varied diet can include:

• Fruits
• Vegetables
• Whole grains
• Beans and lentils
• Nuts and seeds
• Appropriate protein sources
• Foods containing unsaturated fats

The World Health Organization’s healthy-diet guidance emphasizes adequacy, balance, moderation, and diversity rather than eliminating individual food groups.

Instead of building your diet around avoiding one nutrient, consider whether your overall eating pattern provides a broad range of nutritious foods in portions that fit your needs.

Fruit can be one useful part of that pattern.

Final Verdict

If you are trying to reduce sugar, manage your weight, or pay closer attention to blood glucose, you do not need to treat fruit as the enemy.

Whole fruit and added or free sugars are not the same thing.

Relatively lower-sugar fruits such as berries, kiwi, and some citrus fruits can be useful choices when you want fruit with a modest amount of sugar. At the same time, you do not necessarily need to eliminate bananas, mangoes, grapes, or other sweeter fruits simply because they contain more naturally occurring sugar.

For weight management, look beyond sugar alone. Portion sizes, total energy intake, fiber, food quality, meal composition, and the overall eating pattern are all relevant.

For diabetes, consider carbohydrate content, portion size, and how fruit fits into your individual meal plan.

And for everyone, remember that food quality is broader than sugar content.

A varied selection of whole fruits can contribute fiber, vitamins, minerals, water, and naturally occurring plant compounds to an overall nutritious diet.

If you have diabetes, kidney disease, take glucose-lowering medication, or have another condition requiring dietary restrictions, speak with a qualified healthcare professional or registered dietitian before making significant dietary changes. Do not change prescribed medication or insulin doses based on information in this article.

Frequently Asked Questions

Are lower-sugar fruits good for people with diabetes?

For many people with diabetes, whole fruit can be included in a balanced eating pattern. Fruit contains carbohydrate, so portion size and total carbohydrate intake are important considerations. The American Diabetes Association includes whole fruit among foods that can fit into a diabetes meal plan.

Which fruits are relatively low in sugar?

Raspberries, blackberries, and strawberries are among the relatively lower-sugar fruits on this list. Kiwi and some citrus fruits can also fit into a lower-sugar eating pattern. Avocado contains very little sugar as well, although its nutritional profile is quite different from sweet fruits.

Can I eat fruit every day while trying to manage my weight?

Yes. Whole fruit can fit into a weight-management eating pattern. More important considerations include your overall dietary pattern, portion sizes, food choices, and total energy intake rather than avoiding fruit simply because it contains naturally occurring sugar.

Are berries better than bananas?

Not necessarily.

Berries and bananas provide different nutrients and have different carbohydrate profiles. Berries are generally lower in sugar per comparable weight, while bananas provide nutrients such as potassium and vitamin B6.

The better choice depends on your nutritional needs, preferences, portion, and overall eating pattern.

Is fruit juice as healthy as whole fruit?

Not usually.

Juice can provide nutrients, but it does not retain the same intact structure as whole fruit and can be easier to consume quickly. WHO also classifies sugars naturally present in fruit juice as free sugars.

When practical, whole fruit is generally a more useful everyday option.

Can I eat mango if I have diabetes?

Mango contains carbohydrate and can be included in some diabetes meal plans, but portion size matters.

Rather than labeling mango as “bad,” consider how much you eat and how it fits into your overall carbohydrate intake.

If you use insulin or another glucose-lowering medication, follow the meal-planning guidance provided by your diabetes care team.

Are dried fruits low in sugar?

Dried fruits are generally not the best choice if your goal is to eat a larger volume of fruit with less concentrated carbohydrate.

Removing water makes dried fruit more concentrated, so a small portion can contain a substantial amount of carbohydrate. The American Diabetes Association also emphasizes that dried-fruit portions are relatively small.

Is avocado a fruit?

Yes. Botanically, avocado is a fruit.

Nutritionally, however, it differs substantially from sweet fruits because it contains very little sugar and considerably more fat.

Does eating lower-sugar fruit prevent diabetes?

No single fruit prevents diabetes.

An overall healthy eating pattern, physical activity, body-weight management when appropriate, and other lifestyle and medical factors can all play a role in diabetes risk and management.

Fruit should be viewed as one component of an overall dietary pattern, not as a treatment or prevention strategy by itself.

Disclaimer

This article is for general educational purposes and is not a substitute for individualized medical or nutritional advice. If you have diabetes, kidney disease, take glucose-lowering medication, or have another condition requiring a specialized diet, speak with a qualified healthcare professional or registered dietitian before making significant dietary changes. Do not change prescribed medication or insulin doses based on information in this article.

References

• World Health Organization (WHO) — Healthy Diet
• World Health Organization (WHO) — Increasing Fruit and Vegetable Consumption to Reduce the Risk of Noncommunicable Diseases
• American Diabetes Association (ADA) — Best Fruit Choices for Diabetes
• U.S. Food and Drug Administration (FDA) — Grapefruit Juice and Some Drugs Don’t Mix
• U.S. Department of Agriculture (USDA) — FoodData Central

Written By: Zaheer Abbas