Side-by-Side Comparison
Sugars & Alternative Sweeteners
Maple Syrup (100% Pure Grade A) vs. Stevia Extract (Rebaudioside A 98%)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Maple Syrup (100% Pure Grade A)
Stevia Extract (Rebaudioside A 98%)
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.
High-purity Stevia extract is a non-caloric steviol glycoside isolated from Stevia rebaudiana. It is 250–350 times sweeter than sucrose with zero calories, zero glycemic impact, and heat stability up to 200°C.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
100 (Equal to sucrose) | 250 – 350 (250x – 350x Sucrose) |
|
Energy / Calories
|
260 kcal | 0 kcal |
|
Glycemic Index (GI)
|
54 (Low-Medium) | 0 (Zero glycemic impact) |
|
Total Carbohydrates
|
67.0 (Primarily Sucrose) g | 0.0 g |
|
Net Effective Carbohydrates
|
67.0 g | 0.0 g |
|
Molecular Composition
|
Concentrated Acer saccharum sap (66° Brix sucrose) | Diterpene Glycoside (Rebaudioside A) |
|
Dental Caries Risk
|
Moderate | Non-Cariogenic |
|
Acceptable Daily Intake (ADI)
|
Moderation (< 25g/day added sugars) | 4.0 mg / kg body weight (as steviol equivalents) |
|
Manganese Concentration
|
2.90 mg (126% DV per 100g) mg | — |
|
Thermal Stability
|
— | Stable up to 200°C (392°F) |
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