z/240g/1 cup sugar
Pure carbohydrate providing 4 calories per gram; lacks micronutrients in refined white sugar. Brown sugar and molasses-containing varieties provide trace minerals including calcium, potassium, and iron.
About
Sugar is a simple carbohydrate composed primarily of sucrose, a disaccharide derived from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris). The crystalline white substance results from the extraction, processing, and crystallization of plant juices. Granulated white sugar is the most common form, though sugars vary in crystal size, moisture content, and molasses presence—from fine caster sugar to coarse demerara or muscovado varieties. The flavor is purely sweet, though brown sugars and molasses-containing variants develop caramel and toffee notes through their residual molasses content.
Sugar has been cultivated in tropical regions for millennia, with major production occurring in Brazil, India, and Thailand. Modern industrial processing involves juice extraction, purification through lime treatment and filtration, concentration by evaporation, and centrifugal crystallization.
Culinary Uses
Sugar serves as both a sweetening agent and functional ingredient in cuisines worldwide. In baking, it provides structure, browning (through Maillard reaction and caramelization), moisture retention, and fermentation fuel for yeast breads. In beverages, syrups, and confectionery, it provides sweetness and texture. Sugar is essential in cured meats, preserves, and sauces, where it balances acidity and enhances savory flavors. Beyond sweetness, sugar contributes to the Maillard browning of roasted vegetables, caramelization in desserts, and the preservation of jams and pickles. It is a critical component of glazes, marinades, and spice rubs across Asian and Western cuisines.