"The average ratio was 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose (one type of flow

"The average ratio was 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose (one type of flower honey; table 3 in reference) to a low of 50% fructose and 50% glucose (a different floral source)." https://en.wikipedia.org/wiki/Honey#Sugar_profile https://en.wikipedia.org/wiki/Honey#Sugar_profile "'HFCS 42' and 'HFCS 55' refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose" https://en.wikipedia.org/wiki/High-fructose_corn_syrup https://en.wikipedia.org/wiki/High-fructose_corn_syrup So they're broadly similar.