1 teaspoon is low FODMAP.
2 teaspoons contain a moderate amount of Fructose and Fructans.
1 tablespoon contains high amounts of Fructose and Fructans. Limited intake only is recommended.
Coconut sugar (also known as coco sugar, coconut palm sugar, coco sap sugar or coconut blossom sugar) is a palm sugar produced from the sap of the flower bud stem of the coconut palm.
Used as a sweetener in many countries, coconut sugar has no significant nutritional or health benefits over other sweeteners.
Although its use as a sweetener has become more common in developed countries, there is no scientific evidence that coconut sugar is more nutritious or healthier than any other sweetener. The nutritive value is similar to the empty calories found in table sugar or brown sugar. The principal carbohydrates of coconut sugar are sucrose (70–79%), glucose, and fructose (3–9% each).
The glycemic index (GI) of coconut sugar was reported by the Philippine Coconut Authority to be 35 and by that measure is classified as a low glycemic index food. However, the University of Sydney (Australia) Glycemic Index Research Service measured the GI of coconut sugar to be 54 and considers any GI over 55 to be high.