Monk Fruit Extract (Mogroside V) vs. Raw Honey (Pure Unfiltered)
Comparing 2 standards across 13 specifications. 13 key differences identified.
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.
Raw honey is enzymatic floral nectar concentrated by honeybees (Apis mellifera). Per 100g, it provides 304 kcal, 82.4g carbohydrates (38.2% fructose, 31.3% glucose, 7.1% maltose/sucrose), 0.3g protein, 17.1g water, and a glycemic index of 58.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Relative Sweetness Index
|
~250 (250x sucrose, for Mogroside V specifically) | 100 – 120 (Slightly sweeter than sucrose) |
|
Energy / Calories
|
0 (Non-caloric) kcal | 304 kcal |
|
Glycemic Index (GI)
|
0 (Zero insulin spike) | 58 (Medium) |
|
Acceptable Daily Intake (ADI)
|
Not established by JECFA/EFSA (unlike stevia's formal ADI) | Moderation (< 25g/day added sugars) |
|
Sweetening Compound
|
Mogroside V (dominant of several mogrosides present) | — |
|
US Regulatory Status
|
GRAS (FDA, since 2011) | — |
|
EU Regulatory Status
|
Not approved (Novel Food dossier still pending as of 2023 EFSA review) | — |
|
Typical Commercial Form
|
Usually blended with erythritol or another bulking agent, not sold as pure mogroside extract | — |
|
Total Carbohydrates
|
— | 82.4 (38% Fructose, 31% Glucose) g |
|
Net Effective Carbohydrates
|
— | 82.4 g |
|
Molecular Composition
|
— | Invert sugar blend + Bee enzymes (Invertase, Glucose Oxidase) |
|
Dental Caries Risk
|
— | Moderate-High |
|
Water Content
|
— | 17.1 (Prevents bacterial fermentation) % |