Side-by-Side Comparison
Sugars & Alternative Sweeteners
D-Allulose (D-Psicose) vs. Raw Honey (Pure Unfiltered)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
D-Allulose (D-Psicose)
Raw Honey (Pure Unfiltered)
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.
Raw honey is enzymatic floral nectar concentrated by honeybees (Apis mellifera). Per 100g, it provides 304 kcal, 82.4g carbohydrates (38.2% fructose, 31.3% glucose, 7.1% maltose/sucrose), 0.3g protein, 17.1g water, and a glycemic index of 58.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
70 (70% of Sucrose) | 100 – 120 (Slightly sweeter than sucrose) |
|
Energy / Calories
|
40 (Official US label: 0.4 kcal/g) kcal | 304 kcal |
|
Glycemic Index (GI)
|
0 (Blunts glucose spikes from carbs) | 58 (Medium) |
|
Total Carbohydrates
|
100.0 (Excluded from US Total/Added Sugars) g | 82.4 (38% Fructose, 31% Glucose) g |
|
Net Effective Carbohydrates
|
0.0 g | 82.4 g |
|
Molecular Composition
|
C-3 Epimer of D-Fructose | Invert sugar blend + Bee enzymes (Invertase, Glucose Oxidase) |
|
Dental Caries Risk
|
Non-Cariogenic | Moderate-High |
|
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) | — |
|
Water Content
|
— | 17.1 (Prevents bacterial fermentation) % |
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