Homogeneity, fiber extraction/removal, and adding of extra sugar/fat/salt. IE: something like pringles is made by powdering the Potatoes first. That powder is

Homogeneity, fiber extraction/removal, and adding of extra sugar/fat/salt. IE: something like pringles is made by powdering the Potatoes first. That powder is made by repeated heating and super cooling so that the potatoes explode (IE cell sized and smaller chunks). Totally a radical/cool process TBH. (Not sure if it's still done the same way now). So you run into the same issue as comparing sugar/carbs in a fruit to anything else (that sugar being trapped with fiber slows absorption).