Side-by-Side Comparison
Sugars & Alternative Sweeteners
Granulated White Sugar (Sucrose) vs. Maple Syrup (100% Pure Grade A)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Granulated White Sugar (Sucrose)
Maple Syrup (100% Pure Grade A)
Granulated table sugar is 99.9% pure crystallized sucrose (disaccharide of 50% glucose + 50% fructose). It serves as the universal reference benchmark for relative sweetness (Sweetness = 100). Per 100g, it provides 387 kcal, 100g carbohydrates (0g fiber), and a glycemic index of 65.
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
|
100 (Universal Reference Standard) | 100 (Equal to sucrose) |
|
Energy / Calories
|
387 kcal | 260 kcal |
|
Glycemic Index (GI)
|
65 (Medium) | 54 (Low-Medium) |
|
Total Carbohydrates
|
100.0 g | 67.0 (Primarily Sucrose) g |
|
Net Effective Carbohydrates
|
100.0 g | 67.0 g |
|
Molecular Composition
|
Disaccharide (50% D-Glucose + 50% D-Fructose) | Concentrated Acer saccharum sap (66° Brix sucrose) |
|
Dental Caries Risk
|
High (Fermented by Streptococcus mutans) | Moderate |
|
Acceptable Daily Intake (ADI)
|
WHO: < 10% total calories (< 25g/day ideal) | Moderation (< 25g/day added sugars) |
|
Melting Point / Caramelization
|
160 – 186°C (320 – 367°F) | — |
|
Manganese Concentration
|
— | 2.90 mg (126% DV per 100g) mg |
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