I had to look it up. I thought it was higher in fructose than glucose. It is but only by a little bit.

Basically there is little difference between honey, table sugar and high fructose corn syrup. A few percentage points one way or the other, but basically the same as far as the body is concerned. I also did not realize that HFCS comes in two different versions.

Honey: The main sugars are fructose 38%, glucose 31%, maltose 7%, sucrose 1.3%, other sugars 1.5%.

HFCS: 55% and 42% fructose versions. Though I do not know how prevalent the 42% version is.

Table sugar is half fructose and half glucose.

Fruits are broken down into varying amounts of fructose vs glucose, depending on the fruit.

Or like the one article says, sugar is sugar is sugar.

Fructose is the one component that if excess is consumed is hard on the liver. At least most complex carbohydrates are just broken down into glucose molecules.

John