What are the two monomers (subunits) that makeup the disaccharide "Sucrose“?

Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar.

In nature, sucrose is present in many plants, and in particular their roots, fruits and nectars, because it serves as a way to store energy, primarily from photosynthesis. Many mammals, birds, insects and bacteria accumulate and feed on the sucrose in plants and for some it is their main food source. Although honeybees consume sucrose, the honey they produce consists primarily of fructose and glucose, with only trace amounts of sucrose.

As fruits ripen, their sucrose content usually rises sharply, but some fruits contain almost no sucrose at all. This includes grapes, cherries, blueberries, blackberries, figs, pomegranates, tomatoes, avocados, lemons and limes.

Sucrose is a naturally occurring sugar, but with the advent of industrialization, it has been increasingly refined and consumed in all kinds of processed foods.