Fermentable Oligosaccharides – in fructans (wheat, rye) and galactans (beans, lentils) Disaccharides – in lactose (milk, yoghurt) Monosaccharides – in fructose (honey, watermelon, apples, asparagus) and Polyols – in sorbitol/mannitol (sugar-free gum, blackberries, pear, cauliflower, mushrooms, apples, peaches, pears).