Which of the following food substance will produce a brick-red colour when warmed with Benedict's solution?

Glucose will produce a brick-red colour when warmed with Benedict's solution. Benedict's solution is a test reagent used to detect the presence of reducing sugars in a sample. When Benedict's solution is heated in the presence of a reducing sugar such as glucose, the copper (II) ions in the reagent are reduced to copper (I) ions, which form a brick-red precipitate. Starch, egg white, and maltose are not reducing sugars, and therefore, will not react with Benedict's solution to produce a brick-red colour.