Allose is an aldohexose sugar. It is a rare monosaccharide that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub Protea rubropilosa. Extracts from the fresh-water alga Ochromas malhamensis contain this sugar but of unknown absolute configuration. It is soluble in water and practically insoluble in methanol.^{[citation needed]}

Reduction of allose by catalytic hydrogenation produces an obscure sugar alcohol allitol which is rarely used in the chemical industry.

Allose is a C-3 epimer of glucose.