Here is a little chemistry lesson:[it's all classes and excptions
Carbohydrates are a class of chemical compounds which are formed from Carbon, Hydrogen and Oxygen atoms. Sugars are a subset of the general group carbohydrates.Starches are another subset and also raise blood glucose. There's a subset of carbohydrates which are insoluble and indigestible.[except to herbivores!] we usually call these dietary fibre and exclude them from the carbs category in the food info panel.[ but chemically, they ARE carbohydrates!] If you travel to anywhere that US food labelling applies, they are included there. In which case you find you have to do your own excluding.
However if you are only looking at UK labels, assume anything classified as a carbohydrate is likely to raise your blood glucose.
Even here, there's a complication, in that a common sugar called fructose, which occurs mainly in fruit DOES NOT raise blood glucose, but it's undesirable for other reasons.
Extra bit of info:
Usually anything with a chemical name ending in ~ose is a sugar. the exception to this one, is the artificial sweetener "sucralose", which doesn't behave quite like a natural sugar and doesn't raise blood glucose.
PS Glucose is a sugar and comprises 50% of table sugar which is called "Sucrose"
Hana