Sugar trade
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,619 kJ (387 kcal) |
|
99.98 g
|
|
| Sugars | 99.91 g |
| Dietary fiber | 0 g |
|
0 g
|
|
|
0 g
|
|
| Vitamins | |
| Riboflavin (B2) |
(2%)
0.019 mg |
| Minerals | |
| Calcium |
(0%)
1 mg |
| Iron |
(0%)
0.01 mg |
| Potassium |
(0%)
2 mg |
| Other constituents | |
| Water | 0.03 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,576 kJ (377 kcal) |
|
97.33 g
|
|
| Sugars | 96.21 g |
| Dietary fiber | 0 g |
|
0 g
|
|
|
0 g
|
|
| Vitamins | |
| Thiamine (B1) |
(1%)
0.008 mg |
| Riboflavin (B2) |
(1%)
0.007 mg |
| Niacin (B3) |
(1%)
0.082 mg |
| Vitamin B6 |
(2%)
0.026 mg |
| Folate (B9) |
(0%)
1 μg |
| Minerals | |
| Calcium |
(9%)
85 mg |
| Iron |
(15%)
1.91 mg |
| Magnesium |
(8%)
29 mg |
| Phosphorus |
(3%)
22 mg |
| Potassium |
(3%)
133 mg |
| Sodium |
(3%)
39 mg |
| Zinc |
(2%)
0.18 mg |
| Other constituents | |
| Water | 1.77 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar, described as artificial sweeteners.
Sugars are found in the tissues of most plants, but are present in sufficient concentrations for efficient extraction only in sugarcane and sugar beet. Sugarcane refers to any of several species of giant grass in the genus Saccharum that have been cultivated in tropical climates in South Asia and Southeast Asia since ancient times. A great expansion in its production took place in the 18th century with the establishment of slave plantations in the Americas. The use of slavery meant that this was the first time that sugar became cheap enough for most people, who previously had to rely on honey to sweeten foods. Sugar beet, a cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates and became a major source of sugar in the 19th century when methods for extracting the sugar became available. Sugar production and trade have changed the course of human history in many ways, influencing the formation of colonies, the perpetuation of slavery, the transition to indentured labour, the migration of peoples, wars between sugar-trade–controlling states in the 19th century, and the ethnic composition and political structure of the New World.
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