# 2 tbs. sugar
Provides carbohydrates and quick energy (approximately 4 calories per gram), with no significant micronutrients or fiber in refined form. Composed entirely of simple sugars (glucose and fructose after hydrolysis).
About
Granulated sugar is a refined crystalline carbohydrate derived primarily from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris). The production process involves extracting juice from the plant material, clarifying and concentrating it through boiling, and then crystallizing the sucrose. The resulting white crystals are chemically pure sucrose (C₁₂H₂₂O₁₁), with individual granules typically measuring 0.5–1 mm in diameter.
Granulated sugar is characterized by its sweet taste, high solubility in water, and neutral flavor profile, making it the most versatile sweetener in culinary applications. It serves as the reference standard against which other sweetness levels are measured in food science.
Culinary Uses
Granulated sugar functions as both a sweetening agent and a functional ingredient in cooking and baking. Beyond sweetness, it aids in browning through caramelization and the Maillard reaction, provides body and texture to baked goods, acts as a preservative in jams and syrups, and balances acidity in savory dishes. It is essential in beverages, desserts, confectionery, and appears in glazes, sauces, and marinades across global cuisines. In baking, sugar creams with fat to incorporate air, affecting crumb structure and moisture retention.