Honey and sugar differ in the types and ratios of carbohydrates they contain. Although the antioxidant capacity of date sugar and molasses is many-fold higher than white sugar and corn syrup, it’s still relatively low compared to antioxidant-rich foods. Honey vs Sugar: What Types of Sugar is in Honey? Sucrose is a disaccharide, formed when fructose and glucose, which Georgia State University defines as “simple” sugars or monosaccharides, link up 34. She has been editing since 1989 and began writing in 2009. Honey contains additional loose molecules of fructose and glucose. The factors that distinguish sugars are their sources (from sugarcane, beet, fruit, nectar, palm or coconut saps), flavour profiles, and the levels of processing. These compounds have been found to increase antioxidant capacity, which reduces the cell damage in the body that causes several chronic diseases. Wiley received her master's degree from the University of Texas and her work appears on various websites. Read more: Read more: Sze-Yen Tan does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment. The sweet taste of honey is attributed to its higher fructose content, and fructose is … Honey and sugar are both carbohydrates composed primarily of glucose and fructose. Fructose is sweeter than glucose and sucrose, hence a smaller amount may be needed to achieve similar level of sweetness from white sugar. Deakin University provides funding as a member of The Conversation AU. They are comprised predominantly of glucose, fructose and sucrose, which are the basic forms of sugar. But when we’re looking at a packaged product the ingredients list will have many more options still. Higher GI indicates greater ability of a food in raising blood sugar levels, and having high levels of sugar in the blood can lead to disease. Read more: Fructose is the main sugar found in honey, followed by glucose and sucrose. White sugar: also called table sugar, is the final product of the processing and refining of sugarcane or beet. During the refining process, moisture, minerals and compounds that give sugars their colour are removed, and white refined sugar is formed. Honey: is sugar-rich nectar collected by bees from a wide variety of flowers. Fructose is better known as the sugar found in fruit, and glucose is the same simple sugar that the body needs for energy. Honey is sometimes used as a liquid sugar substitute. Fructose is the main sugar found in honey, followed by glucose and sucrose. Consumers often use “sugar” to describe simple carbohydrates that taste sweet, but not all sugars are sweet. Maltose is also called malt sugar. There are many different types of sugars we add to our baking or hot drinks such as white sugar, brown sugar, raw sugar and honey. Honey contains additional loose molecules of fructose and glucose. For example, more than 500g of date sugar or molasses need to be consumed to get the same amount of antioxidant contained in a cup (145g) of blueberries. Series Unequal nutritional quality and environmental impacts of self-selected diets in the US. The sweet taste of honey is attributed to its higher fructose content, and fructose is known to be sweeter than glucose or sucrose. Corn syrup is often further processed into the sweeter version, high fructose corn syrup. This is the second in a four-part series on sugar. N/A, Oxfordshire, Copyright © 2010–2020, The Conversation Trust (UK) Limited. Multigrain, wholegrain, wholemeal: what's the difference and which bread is best? — — Raw sugar, brown sugar and molasses are higher in compounds that provide colour, from natural sources or byproducts of the breakdown of sugar (caramel) during sugar processing. The byproduct containing the removed compounds during sugar refining is known as molasses. The glycemic index (GI) concept is used to compare the ability of different carbohydrate-containing foods in raising blood sugar levels over two hours. Both are composed of roughly equal amounts of glucose and fructose, but … Elmhurst College says maltose is the same sugar formed when grain is allowed to reach its highest starch content and then heated when making beer. — Pure glucose is used as the reference carbohydrate and it’s given a value of 100. What we think of as sugar is a combination of carbohydrates linked together in different structures. Fruit sugar: can be made from the drying and grinding of fruits such as dates. An oxygen atom connects the two monosaccharides, and the Exploratorium website notes that an acidic substance like lemon juice can break that bond 2. Prof Christophe Fraser & Prof Oliver Pybus in conversation: "21st century technologies for tackling 21st century pandemics” Portsmouth, Hampshire, Life with the coronavirus vaccine: a look ahead What Vegetables and Fruits Are High in Starch? Sucrose. So should we substitute these types of sugars with another? It is a disaccharide that contains two glucose molecules. Honey contains additional loose molecules of fructose and glucose. Because agave and corn are more complex carbohydrates, they’re first broken down into sugar during food processing before being concentrated into syrup. Honey and sugar are both carbohydrates, consisting of the two types of sugar: glucose and fructose. Suzanne S. Wiley is an editor and writer in Southern California. It also contains more water than table sugar. Syrups: can be produced from a wide range of plant sources in the forms of sap and fruits. However, "substitute" is not quite accurate because honey gets its sweetness from sugar; in fact, several types of sugar. Copyright © 2020 Leaf Group Ltd., all rights reserved. Based on available values in the GI database, agave syrup has the lowest GI value. Catch up on the first instalment, about whether we should quit sugar, here. Due to the different levels of processing and refining, sugars that are less processed and refined tend to have higher contents of minerals and compounds that give plants their colour. A 1980 article by J. W. White, Jr., and Landis W. Doner in the USDA Agriculture Handbook Number 335 says that fructose and glucose, also known as levulose and dextrose, respectively, form about 85 percent of the sugar content in honey. Brown sugar: is refined white sugar with varying amounts of molasses added. They’re used as ingredients in many prepackaged foods and recipes. Online, London, City of, Series Unequal nutritional quality and environmental impacts of self-selected diets in the US. Some sugars such as honey and agave syrup are higher in fructose. Despite the large variety of sugars, they are very similar nutritionally. White and Doner state that honey contains several other sugars, many of which occur from chemical and enzyme reactions or are added during processing. Glucose and fructose are slightly different in chemical structure, while sucrose is a sugar composed of one glucose and one fructose. But it’s still unclear how the antimicrobial property of honey may be obtained. Senior Lecturer in Nutrition Science, Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University. Some examples include agave (a desert succulent), corn, date, grape, maple and pomegranate syrup. Honey can contain up to 24 different sugars. What are antioxidants? Fructose is better known as the sugar found in fruit, and glucose is the same simple sugar that the body needs for energy. Both can result in … Several studies have reported adverse effects of white sugar and high fructose corn syrup on our health. In its granulated form, sucrose is simply table sugar, the sweet white crystals you sprinkle in coffee and use in recipes. In its granulated form, sucrose is simply table sugar, the sweet white crystals you sprinkle in coffee and use... Fructose and Glucose.