Which is more fattening, sugar or starch?

Fructose, glucose, sucrose and starch are all carbohydrates that are easily converted into fat. Let's analyze their respective structural characteristics to see which one is more likely to make people fat. An "advertisement" is inserted here. Glucose is the only sugar that can be directly used by the human body. The easier it is to convert carbohydrates into glucose, the easier it is to make people fat. The types of sugar that are easy to make people fat are monosaccharides, disaccharides, and polysaccharides.
Fructose exists in honey and fruit in a free state. Fructose is a monosaccharide, and after entering the human body, it is transformed into glucose to be absorbed and utilized by the human body. High fructose intake by the human body will lead to lower levels of insulin and leptin, and higher levels of hunger hormones. Scientific studies have found that a high intake of fructose can lead to weight gain due to decreased levels of insulin and leptin and increased levels of ghrelin.
Sucrose is table sugar. The main raw materials are sugar cane and sugar beet. The sugar cane or sugar beet is squeezed with special equipment and crystallized after a certain process.
Rather than saying it is starch, it is more appropriate to say that it is starchy food. Starch in the general sense is a kind of seasoning used in our cooking for thickening. It is difficult to eat directly. Starch foods are very extensive, such as rice, wheat, corn, potatoes, potatoes, yams, beans, and even some fruits such as bananas contain starch. Starch is a polysaccharide that undergoes multiple conversion steps before it can be converted into glucose.
Glucose is a very greasy white powder. This sugar has been mentioned many times above. It is the only sugar that can be directly used by the human body. After we ingest glucose, it does not need to be converted and directly enters the blood. Fructose, glucose, sucrose and starch are ranked in descending order of fattening ability as follows Glucose > fructose > sucrose > starch
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