Levulose vs. Dextrose — What's the Difference?

Metabolized primarily in the liver.

Derived from starches, like corn or wheat.

Associated with health risks when consumed in high amounts.

Essential for cellular energy and function.

Naturally occurring in fruits and is very sweet.

A simple aldose monosaccharide sugar that is a major sugar.

A simple ketonic monosaccharide sugar; found in many plants.

Overconsumption can lead to health complications.

Does not rapidly raise glucose levels.

Quickly raises glucose when consumed.

See fructose.

The dextrorotatory form of glucose (and the predominant naturally occurring form).

(carbohydrate) D-fructose, the left-rotating stereoisomer of fructose

The dextrorotatory form of glucose, C6H12O6·H2O, the naturally occurring form of glucose found in all organisms. Also called dextroglucose.

A sirupy variety of sugar, rarely obtained crystallized, occurring widely in honey, ripe fruits, etc., and hence called also fruit sugar; also called fructose. Chemical formula: C6H12O6. It is called levulose, because it rotates the plane of polarization of light to the left, in contrast to dextrose, the other product of the hydrolysis of sucrose.

The naturally-occurring dextrorotatory form of glucose monosaccharide molecule.

A simple sugar found in honey and in many ripe fruits

A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.

An isomer of glucose that is found in honey and sweet fruits

While it is safe in moderation, excessive levulose intake can lead to liver diseases and other metabolic disorders.

Levulose is primarily metabolized in the liver, unlike dextrose, which is metabolized through glycolysis in various cells.

Levulose, or fructose, is a type of simple sugar naturally found in fruits, honey, and some vegetables.

The primary sources are fruits, vegetables, and honey.

Yes, levulose is generally considered sweeter than dextrose, which is why it's used in smaller quantities to achieve the same level of sweetness.

Yes, it naturally occurs in starchy foods and is also added to many processed foods for energy.

Dextrose is derived from starch-rich foods like cereals, bread, and corn syrup.

In moderation, it can be a part of a diabetic diet, but its consumption should be carefully monitored.

Levulose is a ketonic sugar, while dextrose is an aldose sugar, differing in their chemical structure and the way they are metabolized in the body.

Dextrose is widely used in the food and pharmaceutical industries, especially in baking and as a sweetener in processed foods.

Due to its unique metabolism in the liver, excessive intake can lead to increased fat production and metabolic disturbances.