Sugars & Alternative Sweeteners

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.

Erythritol is a 4-carbon sugar alcohol (polyol) produced via yeast fermentation. It possesses 70% the sweetness of sucrose with virtually zero calories (0.24 kcal/g), a glycemic index of 0, zero net effective carbs, and superior gastrointestinal tolerance.

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.

Monk fruit (luo han guo, Siraitia grosvenorii) extract derives its sweetness from mogrosides, a group of triterpene glycosides concentrated from the fruit's flesh. The dominant compound, Mogroside V, is roughly 250 times sweeter than sucrose, non-caloric, and has zero glycemic impact -- though most commercial "monk fruit sweetener" products blend it with erythritol or another bulking agent rather than selling pure mogroside extract.

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.

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.

Sucralose is a high-intensity non-nutritive sweetener synthesized by selectively chlorinating sucrose (replacing three hydroxyl groups with chlorine atoms). It is 600 times sweeter than sucrose with zero calories, zero glycemic impact, and extreme heat stability.