/ 150 g sugar
Sugar provides carbohydrates and energy (approximately 4 calories per gram) but contains no significant vitamins, minerals, or fiber. It is rapidly absorbed into the bloodstream, causing quick spikes in blood glucose levels.
About
Sugar is a simple carbohydrate composed of sucrose, a disaccharide derived from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris subsp. vulgaris). The refining process extracts and crystallizes sucrose into granulated form. The substance is characterized by its white crystalline structure, sweet taste, and ability to dissolve readily in water. While sucrose is the most common table sugar, other forms include glucose, fructose, and lactose, each with distinct sweetness profiles and crystalline properties.
Sugar has been cultivated for millennia, with origins traced to New Guinea and subsequent spread through India and the Mediterranean. Modern commercial sugar production involves crushing cane or beets, extracting juice, and crystallizing through evaporation and centrifugation. The resulting product is largely pure sucrose, though variations in processing yield different colors and crystal sizes.
Culinary Uses
Sugar serves as a fundamental sweetening agent across all culinary traditions and is essential in baking, confectionery, beverages, and desserts. Beyond sweetening, sugar functions as a preservative in jams and syrups, a tenderizer in baked goods, and a browning agent through caramelization. In savory cooking, small quantities balance acidity and enhance flavor complexity. Sugar is incorporated into marinades, glazes, and sauces across Asian, European, and American cuisines. Its role extends to fermentation processes in beverages and preservation of fruits and vegetables.