Side-by-Side Comparison
Sugars & Alternative Sweeteners
Granulated White Sugar (Sucrose) vs. Raw Honey (Pure Unfiltered)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Granulated White Sugar (Sucrose)
Raw Honey (Pure Unfiltered)
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.
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
|
100 (Universal Reference Standard) | 100 – 120 (Slightly sweeter than sucrose) |
|
Energy / Calories
|
387 kcal | 304 kcal |
|
Glycemic Index (GI)
|
65 (Medium) | 58 (Medium) |
|
Total Carbohydrates
|
100.0 g | 82.4 (38% Fructose, 31% Glucose) g |
|
Net Effective Carbohydrates
|
100.0 g | 82.4 g |
|
Molecular Composition
|
Disaccharide (50% D-Glucose + 50% D-Fructose) | Invert sugar blend + Bee enzymes (Invertase, Glucose Oxidase) |
|
Dental Caries Risk
|
High (Fermented by Streptococcus mutans) | Moderate-High |
|
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) | — |
|
Water Content
|
— | 17.1 (Prevents bacterial fermentation) % |
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