When testing to determine the presence of carbohydrates specifically simple sugars like glucose in the foods we eat which solution or reagent should be used?

To test for the presence of simple sugars like glucose in foods, the Benedict's reagent is commonly used. When mixed with the sample and heated, a color change indicates the presence of reducing sugars; a blue solution will change to green, yellow, or red, depending on the concentration of glucose. Alternatively, the Fehling's solution can also be used for similar testing.