[djtango]

I'll go one step further. A gram of sugar in an orange is not the same as a gram of sugar in a teaspoon.

Medium matters - that sugar in an orange is dissolved in the juice which is locked in the pulp.

Who knows what the bioavailability of the sugar is in that messy fibrous orange you partially chewed? I guarantee it'll be less than that pure refined sugar in the spoon.

Our "datafication" of nutrition and stuff like calories has led to so much silly pseudoscience.

Calories are my biggest pet peeve of BS to take with a grain of salt. Why are we basing our nutrition and diet on the performance of the food in a bomb calorimeter?

[ipaddr]

Table sugar is 1/2 glucose and half fructose. An orange is 100% fructose. The medium of the pulp allows for slower absorption and the fiber does a number of things like simulating the intestinal walls.

[Remnant44]

> An orange is 100% fructose

It is not:

https://fdc.nal.usda.gov/food-details/746771/nutrients

In fact an orange is a mixture of glucose, fructose, and sucrose (which itself is glucose and fructose). An orange actually looks surprisingly like table sugar in terms of the sugar types, although you are correct that the pulp / fiber / etc do mean that the response of our body is likely different.