/ 210 g sugar
Sugar provides rapid energy through simple carbohydrates (4 calories per gram) but contains no significant vitamins, minerals, or fiber. Specialty sugars like molasses-containing varieties offer trace minerals such as calcium, potassium, and iron.
About
Sugar is a simple carbohydrate composed primarily of sucrose (C₁₂H₂₂O₁₁), a disaccharide formed from glucose and fructose. The most common culinary sugar is crystalline sucrose derived from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris subsp. vulgaris), processed through extraction, clarification, and crystallization. White granulated sugar, the standard form, features fine crystals with a sweet, neutral taste and high solubility in liquids.
Beyond white granulated sugar, numerous varieties exist with distinct characteristics: muscovado and demerara retain molasses for moisture and color; brown sugar is white sugar combined with molasses; turbinado crystals remain larger and coarser; and specialty sugars like coconut and date sugar derive from alternative plant sources.
Culinary Uses
Sugar functions as both a sweetener and functional ingredient across global cuisines. In baking and confectionery, it provides structure, browning (through caramelization and the Maillard reaction), moisture retention, and volume when creamed with fats. In beverages, syrups, and preserves, sugar dissolves readily and acts as a preservative. Savory applications include glazes, sauces, and marinades where sugar balances acidity and salt. The specific type of sugar—crystal size, molasses content, and moisture level—influences texture and flavor in applications from delicate meringues to robust barbecue rubs.