Glucose vs. Sucrose — What's the Difference?

A critical component of photosynthesis and energy production in plants.

A disaccharide consisting of one glucose molecule and one fructose molecule.

Can exist in various forms such as dextrose or blood sugar.

Plays a key role in plant energy storage and transport.

A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.

Common table sugar derived from sugar cane or sugar beets, used widely as a sweetener.

Often used in medical treatments and food as an energy supplement.

Subject to a specific enzymatic process called hydrolysis, which splits it into its constituent sugars.

Glucose is a simple sugar with the molecular formula C6H12O6. Glucose is the most abundant monosaccharide, a subcategory of carbohydrates.

Used in various industrial processes besides its culinary uses.

A simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.

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.

A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.

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

(carbohydrate) A simple monosaccharide (sugar) with a molecular formula of C₆H₁₂O₆; it is a principle source of energy for cellular metabolism.

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

A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.

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.

Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.

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

The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.

A monosaccharide sugar that has several forms; an important source of physiological energy

Glucose is a primary energy source for cells and is crucial in metabolic pathways.

Glucose is a simple monosaccharide sugar, fundamental to cellular energy.

Sucrose, commonly known as table sugar, is a disaccharide made up of glucose and fructose.

Fruits, vegetables, and honey are common sources of glucose.

Sucrose is generally considered sweeter than glucose.

The body uses glucose directly, whereas it must hydrolyze sucrose to access the glucose and fructose.

Glucose is mainly a product of photosynthesis, while sucrose acts as a transport and storage molecule.

While both can sweeten foods, sucrose is typically preferred for its sweeter taste and texture properties.

Glucose is often used in fermentation and pharmaceuticals, while sucrose is used in fermentation and as a preservative.

Fructose, which is part of sucrose, is significantly sweeter than glucose.

Sucrose is most commonly found in table sugar and sweetened products.

Excessive intake of either can lead to health issues like obesity and diabetes; moderation is advised.

Sucrose is a natural sugar found in plants, particularly sugarcane and sugar beets.