Sucrose vs. Fructose — What's the Difference?

A sugar composed of glucose and fructose, used widely as a sweetener.

Has a lower glycemic index than most other sugars.

Has a moderate impact on blood glucose levels.

A naturally occurring monosaccharide found in many plants.

Commonly extracted from sugar cane and sugar beets.

Common component of high-fructose corn syrup.

Used extensively in baking and cooking.

Sweeter than glucose and sucrose, allowing for less use in foods.

Breaks down into glucose and fructose during digestion.

Metabolized directly by the liver.

Sucrose is made up of one molecule of glucose and one molecule of fructose joined together. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose.

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 crystalline disaccharide of fructose and glucose, C12H22O11, extracted chiefly from sugarcane and sugar beets and commonly known as table sugar. Also called saccharose.

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

(carbohydrate) A disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

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 common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

(carbohydrate) A monosaccharide ketose sugar, formula C₆H₁₂O₆.

A complex carbohydrate found in many plants and used as a sweetening agent

Fruit sugar; levulose.

A simple sugar found in honey and in many ripe fruits

Fructose is most commonly found in fruits, honey, and some root vegetables.

Due to its lower glycemic index and greater sweetness, fructose can be a better choice for those managing blood sugar levels and caloric intake.

Excessive fructose consumption can lead to liver stress, insulin resistance, and increased risk of metabolic syndrome.

Fructose should be consumed in moderation, especially by those with fructose intolerance or diabetes.

Yes, sucrose occurs naturally in plants, particularly in sugar cane and sugar beets.

Fructose has a lower glycemic index compared to sucrose.

Sucrose is commonly known as table sugar.

Sucrose must be broken down into glucose and fructose before absorption, whereas fructose is absorbed directly.

The body breaks down sucrose into glucose and fructose using the enzyme sucrase.

Sucrose provides a balanced sweetness and is effective in texture and color development in baked goods.

Sucrose is used in candies, desserts, baked goods, and as a general sweetener in various food products.

Yes, fructose is sweeter than sucrose.

Due to its high sweetness, less fructose can be used to achieve the same level of sweetness as other sugars, which is beneficial for reducing overall calorie content.

Manufacturers use fructose primarily in the form of high-fructose corn syrup, which is used in beverages and processed foods.

Fructose is metabolized by the liver, where it can be turned into glucose or stored as fat.