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Message: <blockquote data-quote="mpe" data-source="post: 601241" data-attributes="member: 60109">Unfortunatly they didn't give a beakdown of how much of that 19.7% was glucose, fructose and maltodextrin. Nor did they give any carbohydrate breakdown of the "nomal".A guess would be that the normal was higher in "sugars" (mono and disacharides) but lower in actual sugars (hexoses). Possibly considerably lower in glucose. Calling glucose "dextrose" is a fairly common food industry "trick".In virtually all cases the "total carbohydrate" is the number to use as a guide. Only if these are identical then that with the HIGHER "sugar" content will contain the least total sugars (and the least glucose). (There are quite literally more sugar molecules per gram in "starch" than anything called a "sugar" on a food label.)</blockquote>

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