Monosaccharides

Honey, a commonly used ingredient in baking, contains the monosaccharides glucose & fructose.

honey200011 

Table 1: A Comparison of Sugars commonly used in Baking 

Name Contains

Energy (KJ)

per 100 g

Carbohydrate

per 100 g

Sugar

per 100 g

GI

Solid (S) or

Liquid (L)

Monosaccharides            
Agave syrup -dark  <74% Fructose 1313 80 76 42 L
Agave syrup - light  <74% Fructose  1313  80  76  42 
Apple juice concentrate

  ~64% Fructose,

glucose,

some sucrose & polyols

1345  61.8  61.8   
Corn syrup - dark Glucose (mainly)  1302  76.6  37.8   
Corn syrup - light Glucose (mainly)  1302  76.6  37.8   
Dates Fructose & Glucose 1341 71.7 63.2   S
Fructose Fructose  1700  100  100  20 
Glucose Glucose  1700  97  97  102 
Glucose syrup Glucose  1353  79.6  40.2   
Honey

Fructose & Glucose.

% will depend on

the variety of honey 

1416  83.1  82.5   55 L
             

 

The values for Energy (kJ), Carbohydrate and sugar content were obtained from the nutritional information panel on the product purchased. 

The GI value of honey will differ depending on the variety. The greater the percentage of fructose the lower the GI.

I have included Dates in this category as they are ~ 2/3 sugar and have a wonderful flavour.