gm of sugar
Sugar provides rapid energy through carbohydrates but contains no fiber, protein, or micronutrients in refined forms. Unrefined varieties like molasses-containing sugars offer trace minerals (calcium, potassium, iron), though in modest quantities.
About
Sugar refers to a family of carbohydrates with a sweet taste, most commonly table sugar or sucrose, a disaccharide composed of glucose and fructose units derived from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris). Sucrose is extracted through mechanical pressing and refining processes that remove impurities and crystallize the compound into white granules or larger crystals. Beyond sucrose, the sugar category encompasses monosaccharides (glucose, fructose) and other disaccharides (maltose, lactose), each with distinct sweetness profiles and functional properties in cooking and baking.\n\nGranulated white sugar represents the most refined form, while brown sugar retains molasses for moisture and deeper flavor. Raw sugars and muscovado varieties contain higher molasses content and caramel notes. Fructose-based syrups (high-fructose corn syrup, agave nectar) and honey serve as liquid alternatives, though with different crystallization and browning characteristics.
Culinary Uses
Sugar serves as a fundamental sweetener across all cuisines, enhancing flavor in both sweet and savory dishes. In baking, it functions structurally to create crumb texture, moisture retention, and browning through caramelization. Sugar dissolves into syrups for sauces, glazes, and preserves, and crystallizes in confectionery work. In savory cooking, small quantities balance acidity and enhance umami, while in beverages, it sweetens drinks hot or cold. Beyond taste, sugar feeds fermentation in bread-making and pickling, develops Maillard browning in sautéing and roasting, and creates mouthfeel in creams and custards.