Sugar content of almond, pecan, and macadamia nuts
The individual sugar contents of five almond cultivars, pecan, and macadamia nuts were determined by a gas chromatographic method. Good separations of carbohydrates were obtained within a short time with use of a combination of OV-1 and OV-225 as stationary phase. Sucrose was identified as the main constituent in almond, pecan, and macadamia nuts. Small quantities of other sugars and sugar alcohols were detected. © 1990 American Chemical Society.