Glucose vs. Fructose — What's the Difference?

Glucose is a simple sugar with the molecular formula C6H12O6. Glucose is the most abundant monosaccharide, a subcategory of carbohydrates.

Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion.

A simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.

A sugar of the hexose class found especially in honey and fruit.

A monosaccharide sugar, C6H12O6, that is used by living things to obtain energy through the process of aerobic respiration within cells. It is the principal circulating sugar in the blood of humans and other mammals.

A very sweet monosaccharide sugar, C6H12O6, occurring in many fruits and in honey, and used as a preservative for foodstuffs and as an intravenous nutrient. Also called fruit sugar, levulose.

A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.

(carbohydrate) A monosaccharide ketose sugar, formula C₆H₁₂O₆.

(carbohydrate) A simple monosaccharide (sugar) with a molecular formula of C₆H₁₂O₆; it is a principle source of energy for cellular metabolism.

Fruit sugar; levulose.

A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.

A simple sugar found in honey and in many ripe fruits

Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.

The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.

A monosaccharide sugar that has several forms; an important source of physiological energy