Do you know if there's a good rule of thumb for how different that ratio might be? I do like having some quantitative ballpark to go along with the qualitative texture
You may be interested in the glycemic index [1] which represents how much a particular food causes your blood sugar to spike compared to pure sugar. Based on a cursory search, the GI for an apple is somewhere in the 30s which is way less than a candy bar which can be 70+.
[1] https://en.wikipedia.org/wiki/Glycemic_index