Monk Fruit Extract (Mogroside V) vs. Stevia Extract (Rebaudioside A 98%)

Monk fruit (luo han guo, Siraitia grosvenorii) extract derives its sweetness from mogrosides, a group of triterpene glycosides concentrated from the fruit's flesh. The dominant compound, Mogroside V, is roughly 250 times sweeter than sucrose, non-caloric, and has zero glycemic impact -- though most commercial "monk fruit sweetener" products blend it with erythritol or another bulking agent rather than selling pure mogroside extract.

High-purity Stevia extract is a non-caloric steviol glycoside isolated from Stevia rebaudiana. It is 250–350 times sweeter than sucrose with zero calories, zero glycemic impact, and heat stability up to 200°C.