/ 150 g granulated sugar
Provides readily available carbohydrates (4 calories per gram) with no significant vitamins, minerals, or fiber. Pure sucrose contains no fat, protein, or sodium.
About
Granulated sugar is crystallized sucrose (C₁₂H₂₂O₁₁), a disaccharide derived primarily from sugar cane or sugar beets. The refining process involves extracting juice from the raw plant material, then purifying and crystallizing it to produce uniform white crystals. Standard granulated sugar is the most common form used in baking and cooking, with crystal sizes typically between 0.5–2.0 mm. It is colorless to white, has a sweet taste with no discernible flavor notes, and dissolves readily in liquids at room temperature.
Culinary Uses
Granulated sugar serves as the primary sweetening agent in baking, confectionery, and beverage production across virtually all culinary traditions. It is essential for creaming with butter in cakes and cookies, creating caramel and toffee, and sweetening beverages such as tea, coffee, and cocktails. In savory cooking, small quantities balance acidic or bitter flavors in sauces and dressings. Its neutral profile and consistent crystalline structure make it indispensable for precise measurements in recipes requiring chemical reactions—such as meringues and custards—where crystal size and purity directly affect texture.