(From wikipedia...) "The most widely used varieties of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 42% glucose; and HFCS 42 (used in beverages, processed foods, cereals and baked goods), approximately 42% fructose and 53% glucose", which means that for 10g of HFCS 55, 5.5g are fructose and 4.2g are glucose, and the rest (likely) is 0.3g sucrose. An apple has 5.9g of fructose, 2.4g glucose, and 2.1g sucrose.
If you look closely, there is actually a higher percentage of fructose in an apple than there is in HFCS. Why the fuck is everyone so uptight about this subject?