o
]
[
8
1
3
w
/
?
^
r Sugar
(Corn syrup, fructose, maple sugar, maple syrup, molasses)
See also Honey.Nutritional Profile
Energy value (calories per serving): High
Protein: None
Fat: None
Saturated fat: None
Cholesterol: None
Carbohydrates: High
Fiber: None
Sodium: None
Major vitamin contribution: B vitamins (molasses)
Major mineral contribution: Iron (molasses)About the Nutrients in This Food
The sugars we use in cooking—table sugar (“white sugar”), brown sugar,
molasses, corn syrup, maple sugar—are all disaccharides (“double sugars”)
made from units of fructose (“fruit sugar”) and glucose.
Table sugar (also known as granulated sugar, white sugar, refined sugar,
or simply sugar) is crystallized from sugar cane. Confectioner’s sugar is table
sugar mixed with corn starch. Molasses and blackstrap molasses are by-prod-
ucts of table sugar production. Brown sugar is table sugar with added molas-
ses; the darker the sugar, the more molasses. Raw sugar (a.k.a. turbinado
sugar) is cane sugar with some of the natural molasses left in. Because of
its impurities, true raw sugar cannot be sold legally in the United States;
“raw sugar” at the supermarket is usually plain white sugar colored with
molasses. Maple sugar is concentrated from the sap of the maple tree. Corn
syrup is glucose extracted from corn starch, with sucrose or fructose added
to make it sweeter. (Glucose is only half as sweet as sucrose.)
With the exception of molasses, which has about 0.9 mg iron per table-
spoon (5 percent of the RDA for a woman, 11 percent of the RDA for a man),
no sugar has an appreciable amount of any nutrient other than calories.The Most Nutritious Way to Serve This Food
In moderation.