Allulose vs. every other sweetener

Allulose is set here as the fixed benchmark. Every other sweetener and sugar is lined up against it, attribute by attribute. The marks below are factual differences in how each one behaves and is labeled — not health endorsements. For sourced detail on any entry, open its page.

Benchmark Allulose — the reference profile

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Marked cells share the same value as Allulose on that attribute. Tap any row for the full head-to-head.

Sweetener	Family	Cal / g	Glycemic index	Is it a sugar?	Browns / bakes	Adds bulk	Sweetness vs sugar	"Added sugar" on US label	WHO 2023 advisory	California AB 1264 (K-12)

How to read this. Allulose is the only entry that behaves like sugar in the kitchen — it browns and adds bulk — while carrying near-zero calories and a zero glycemic index, sitting outside the US "added sugar" line, and falling outside the 2023 WHO advisory on non-sugar sweeteners. That combination is what this view is built to surface. California's Real Food, Healthy Kids Act (AB 1264, 2025) names many of these sweeteners — including stevia and monk fruit — among substances that classify a food as ultraprocessed for K-12 school nutrition; allulose is not among them, and sugars are addressed under separate added-sugar provisions. More on AB 1264 → The data is descriptive, drawn from the per-sweetener pages; it is not dietary advice. Dataset: CC BY 4.0 · JSON · CSV.