– 100 grams of sugar
Pure sucrose provides 387 calories per 100 grams with no vitamins, minerals, or fiber; it raises blood glucose rapidly. Brown sugars retain trace minerals from molasses, though nutritionally negligible compared to white sugar.
About
Sugar is a simple carbohydrate composed primarily of sucrose (C₁₂H₂₂O₁₁), a disaccharide naturally occurring in sugarcane and sugar beets. The commercial table sugar widely used in cooking is extracted from these plants through crushing, processing, and crystallization. White granulated sugar is the most refined form, with a bright white color and fine crystalline structure. Other common varieties include light and dark brown sugar (white sugar combined with molasses), muscovado (moist, strongly flavored brown sugar), and turbinado or demerara (larger crystals with subtle molasses notes). Honey, maple syrup, and other liquid sweeteners contain different sugar compositions but are chemically and functionally distinct from crystalline sugar.
Culinary Uses
Sugar serves as a fundamental sweetening agent in both sweet and savory preparations across all culinary traditions. In baking, it provides structure, moisture, browning through caramelization, and fermentation substrate. It appears in desserts, confectionery, beverages, and increasingly in savory applications including glazes, marinades, and spice rubs. Dissolved in water, it creates syrups for preserving, beverages, and sauce-making. The Maillard reaction and caramelization of sugar develop complex flavors in cooking, while also contributing textural elements (crystalline structure in candies and rock sugar, for example). Different sugar types impart varying flavor depths—white sugar provides neutral sweetness, while brown sugars add molasses complexity.