Norm, I saw above where you calculated the FP, and I’m a bit confused on how it works. Following the formula (100-GI)/100 * NC + fiber + SA: I did (100-GI)/100 * grams of sucrose/fructose and added them to get 1.23. Close to your answer but either I did something wrong or there’s a difference because of rounding. I don’t quite get how the total carbs works into that since there’s no fiber.
Then I tried doing a weighted average of GI * % of each sugar, and using that as GI in the formula with the total carbs. Which gave me 1.37, which is also a little off. So I’m stumped.
(I’m not asking just to be pedantic — I’m wondering if it’s possible to do this with other foods when the total GI isn’t available.)