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. 2020 Jul 6;7:75. doi: 10.3389/fnut.2020.00075

Figure 5.

Figure 5

Sugars in syrups. The sugar monomer content of sucrose (sucrose water content is subtracted from the total mass and this value is set at 100%) is compared with high-fructose corn syrup (HFCS, containing either 42 or 55% fructose) and other types of syrups. Maple syrup consists almost entirely of sucrose [source: Andrea et al. (61)].