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Low-calorie sweetener with minimal effect on blood sugar
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Liquid allulose (20 g) has 6 calories. That works out to 28 calories per 100 g. It contains 14 g of carbs, 0 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 20 g
6
KCAL / 20G
Carbs
14g
· 5% DV
Protein
0g
· 0% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 100% · Protein 0% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 6 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 14 g | 5% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 20 g | 6 kcal |
| 1 teaspoon (small) | 7 g | 2 kcal |
| 2 teaspoon (double) | 14 g | 4 kcal |
| 1 ounce (medium) | 28.4 g | 8 kcal |
| 2 tablespoon (double) | 40 g | 11 kcal |
| 3 tablespoon (triple) | 60 g | 17 kcal |
| 0.25 cup (quarter) | 80 g | 22 kcal |
| 100 g | 100 g | 28 kcal |
| ½ cup (half) | 160 g | 45 kcal |
| 1 cup (whole) | 320 g | 90 kcal |
Calculated from 28 calories per 100 g.
Liquid allulose is allulose sold in a pourable form, commonly dissolved in water. Allulose is a rare sugar with a taste similar to table sugar but usually less sweetness. The exact ingredients can vary between liquid products.
You can replace sugar with liquid allulose in many recipes, but it may taste less sweet and adds liquid. Adjust the amount gradually and reduce another liquid in the recipe if needed. Recipes that rely on sugar for texture may turn out differently.
Yes, liquid allulose can sweeten coffee and mixes readily into a hot drink. Because it may be less sweet than table sugar, add a little at a time until the coffee tastes right to you.
Liquid allulose has a sugar-like taste, but it is generally less sweet than table sugar. Some people notice a difference when tasting it plain, so adjust the amount to suit the drink or recipe rather than assuming a direct taste match.
Yes, you can use liquid allulose in baked goods, but it can make them brown faster than expected. Keep an eye on the color as they bake, and account for the added liquid when adapting a recipe.
Yes, liquid allulose can help homemade ice cream stay softer and easier to scoop because it affects how the mixture freezes. It also sweetens the mixture, so adjust the other sweeteners in the recipe to avoid making it too sweet.
Liquid allulose generally has very little effect on blood sugar compared with regular sugar. Some products contain additional ingredients, so the response may differ if the product is a blend. People managing diabetes should factor it into their individual eating plan.
Yes, large amounts of liquid allulose can cause bloating, gas, or diarrhea in some people. If you are trying it for the first time, start with a small amount and reduce it if you notice digestive discomfort.
Follow the storage directions on the liquid allulose package, since formulas can differ. Keep the cap closed and use a clean utensil when serving it. Whether it needs refrigeration after opening depends on the specific product.
Yes, liquid allulose can sweeten sauces and marinades, and it mixes easily into liquid ingredients. It can also promote browning during cooking, so watch sauces closely over heat and avoid letting them darken or scorch.
Vitamins
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
B3
0mg · 0% DV
Minerals
Calcium
0mg · 0% DV
Iron
0mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
Sodium
0mg · 0% DV
Potassium ⭐
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 6 calories in 1 tablespoon (medium) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Liquid allulose is the pourable form of allulose, a low-calorie sweetener used as an alternative to sugar. Allulose occurs naturally in small amounts in some fruits, and the liquid version is convenient for stirring into drinks or recipes. Its flavour is sugar-like, though less sweet, and it dissolves readily in coffee, tea, sauces and homemade desserts.
It is mostly carbohydrate by weight, but provides relatively few calories and has little effect on blood sugar. In baking, replacing sugar completely may change the result: liquid allulose also adds moisture, so you may need to adjust the other ingredients. Start with a small amount and taste as you go.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.