.2 kg or 7 cups sugar
Sugar is a rapid source of carbohydrate energy, providing 4 calories per gram; it contains no vitamins, minerals, or fiber in refined forms, though some varieties retain trace minerals from molasses.
About
Sugar is a simple carbohydrate composed primarily of sucrose, a disaccharide of glucose and fructose derived from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris). Refined white granulated sugar, the most common culinary form, is produced through extraction, crystallization, and purification of raw sugar. The crystals are odorless, colorless to white, and dissolve readily in water with a sweet taste. Other varieties include brown sugar (which contains molasses), muscovado (with higher molasses content), demerara (large amber crystals), and specialty sugars like turbinado and pearl sugar, each with distinct moisture content and flavor profiles resulting from processing variations.
Culinary Uses
Sugar serves as a fundamental sweetening agent in both sweet and savory cooking across all culinary traditions. It is essential in baking, where it contributes to structure, browning, and moisture retention in cakes, cookies, and pastries. Sugar is used to make syrups, caramels, jams, and confections, and plays a crucial role in fermentation processes for beverages. In savory dishes, small quantities of sugar balance acidity, enhance umami, and aid in caramelization of meats and vegetables. Different sugar varieties are selected based on desired moisture content, crystal size, and flavor nuance; for example, brown sugar in barbecue rubs and molasses-rich sugars in baked goods.