I am wondering how much ribose we ingest as food? (Deoxy)Ribose is found in the backbone of DNA and RNA. So, we eat ribose as part of the nucleic acid found in plant and animal foods. While protein, lipid, and sugar content is well analyzed for many staples we consume, I cannot find any numbers on ribose or DNA/RNA. Does anybody know of a reference to shed some light? For example, how many (milli)grams ribose is in a steak or a salad? I'm thinking about this since ribose is a more reactive sugar than glucose. It can thus cause more unhealthy additions (glycations) to other biomolecules when in circulation, so the quantity take up might matter.
PS: Maybe the lack of quantitative data leads people to the false belief that they don't eat DNA on a daily basis? ;-)