/ 200 g sugar
Pure carbohydrate providing 4 calories per gram with no significant vitamins or minerals in refined white sugar; brown sugar contains trace amounts of calcium, potassium, and iron from residual molasses.
About
Sugar is a simple carbohydrate composed of crystalline sucrose, derived from sugarcane (Saccharum officinarum) or sugar beet (Beta vulgaris). The sucrose molecule consists of one glucose and one fructose unit bonded together. Refined white granulated sugar is the most common form, produced through extraction, purification, and crystallization processes that remove molasses and impurities. Brown sugar retains some molasses content, imparting a deeper color and slight caramel flavor. Other varieties include muscovado, demerara, and turbinado, which vary in crystal size and molasses retention.
Culinary Uses
Sugar serves as both a sweetening agent and functional ingredient across virtually all cuisines. Beyond sweetening beverages and desserts, it functions as a preservative in jams and compotes, provides structure and browning in baked goods through caramelization and Maillard reaction, and acts as a tenderizer in meat preparations. In savory cooking, small quantities balance acidity and enhance umami perception. It is essential in candy making, confectionery, and pastry work, where crystallization and moisture control are critical to achieving desired textures.