Comparison of white sugar with some common sugar substitute sweeteners

There's a lot of talk in society about alternatives to white sugar right now, and there are a lot of recipes that call for the choice of different types of sweeteners because some people think they're healthier alternatives. The calorie, sweetness, and glycemic index comparisons of some common natural or artificial sweeteners are listed below for reference only.

Remember, the main component of white sugar is sucrose, which has a calorie of 17kj/g and a glycemic index of 65.

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Sweetener name

source

The main type of sugar contained

Calories (kj/g)

Sweetness (compared to 1 sucrose sweetness)

gi (glycemic index)

Agave honey or syrup

Juice of agave

Fructose, glucose

22

1.5

15

Malt barley, malt extract

Sprouted barley grains

Maltose, glucose, maltotriose

17

0.46

105

Brown rice syrup (rice syrup, rice malt syrup)

Brown rice made into malt

Sweeter than sugar

98

sugarcane juice

sugar cane

cane sugar

1

65

Coconut sugar/syrup/honey

Coconut blossoms

Sucrose, fructose, glucose

35

Fruit concentrate

Concentrated form of juice

Fructose, glucose, sucrose (depending on the fruit used)

It varies depending on the fruit used.

50-80

High fructose corn syrup

corn

1.4

89

honey

pollen

Fructose, glucose, sucrose, and small amounts of other sugars depend on the source of pollen

19

0.97

58

Invert syrup

Made by heating the syrup (made from sucrose), which breaks down the sucrose into glucose and fructose

Sucrose, glucose, fructose

1.3

60

Maple syrup

Sap from maple trees

13

0.64

54

molasses

A concentrated syrup produced during the sugar refining process of sugarcane

0.9

Stevia

Leaves of stevia plants

Non-nutritive sweetener

150-300

aspartame

Synthetic. Made from 2 amino acids, aspartic acid and phenylalanine

200

Acesulfame potassium

Synthetic

Approx. 130

Cyclamate

Non-nutritive sweetener (sodium cyclohexylsulfamate)

50

xylitol

It is extracted from plant raw materials such as oak, corn cob, and bagasse

About 10

0 (excessive consumption will raise blood sugar)

Resources:

1. Baidu Library "Comparison of Common Sweeteners and Sucrose Sweetness" fangzhun56

3. Global Encyclopedia "Agave Syrup"

4. Baidu Library "Sweetness of Various Sugars and Sweeteners" kong11185

5. Public account "Jiangtian About Health"

6. Zhang Guangcheng, "How is fructose syrup, corn syrup, invert syrup different from sucrose"

7. Zhou Ziying, "Sugar Substitute: Sweet Trap, Bitter Truth"

8, 360 Encyclopedia "Acesulfame"