Side-by-Side Comparison
Sugars & Alternative Sweeteners
D-Allulose (D-Psicose) vs. Maple Syrup (100% Pure Grade A)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
D-Allulose (D-Psicose)
Maple Syrup (100% Pure Grade A)
D-Allulose is a rare ketohexose monosaccharide that occurs naturally in figs and raisins. It delivers 70% the sweetness of sucrose with only 0.4 kcal/g (90% fewer calories than sugar), 0 glycemic index, and caramelizes identically to table sugar.
Pure Grade A maple syrup is thermal reduction sap from sugar maples (Acer saccharum). Per 100g, it delivers 260 kcal, 67.0g carbohydrates (60g sucrose), 0g fat, 212mg potassium, 102mg calcium, and a glycemic index of 54.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
70 (70% of Sucrose) | 100 (Equal to sucrose) |
|
Energy / Calories
|
40 (Official US label: 0.4 kcal/g) kcal | 260 kcal |
|
Glycemic Index (GI)
|
0 (Blunts glucose spikes from carbs) | 54 (Low-Medium) |
|
Total Carbohydrates
|
100.0 (Excluded from US Total/Added Sugars) g | 67.0 (Primarily Sucrose) g |
|
Net Effective Carbohydrates
|
0.0 g | 67.0 g |
|
Molecular Composition
|
C-3 Epimer of D-Fructose | Concentrated Acer saccharum sap (66° Brix sucrose) |
|
Dental Caries Risk
|
Non-Cariogenic | Moderate |
|
Acceptable Daily Intake (ADI)
|
0.5 g / kg body weight per single serving | Moderation (< 25g/day added sugars) |
|
Caramelization & Browning
|
Browning onset at 140°C (True Maillard browning) | — |
|
Manganese Concentration
|
— | 2.90 mg (126% DV per 100g) mg |
Other Alternatives to Compare
Compare D-Allulose (D-Psicose) vs. Erythritol (Pure Polyol) →
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Compare D-Allulose (D-Psicose) vs. Raw Honey (Pure Unfiltered) →
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Compare D-Allulose (D-Psicose) vs. Sucralose (Pure Sweetener) →