Know what’s on your plate
Granulated white sugar
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 387 kcal —
- Protein 0 g 0%
- Carbohydrate 100 g 36%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 100 g —
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0 mg 0%
Minerals
- Calcium 1 mg 0%
- Iron 0.05 mg 0%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 2 mg 0%
- Zinc 0.01 mg 0%
- Copper 0.01 mg 1%
- Manganese 0 mg 0%
- Selenium 0.6 µg 1%
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Questions about Granulated white sugar
Can you use granulated white sugar instead of caster sugar in a cake?
Yes, usually swap it gram for gram. Because the crystals are larger, beat it thoroughly with the butter so it has time to dissolve; for delicate sponges, caster sugar gives a finer texture.
How do you make caramel with granulated white sugar?
Heat the sugar in a clean, dry pan over medium heat, swirling the pan as it melts rather than stirring. Take it off the heat when it turns amber; hot caramel can cause severe burns, so keep children away and never touch or taste it while hot.
How should you store granulated white sugar?
Keep it in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. If it clumps, moisture has got in; break up the lumps once the sugar is dry, or use it in a recipe where it will dissolve.
What is the best ratio for simple syrup with granulated sugar?
For standard simple syrup, combine equal weights of sugar and water in a pan and heat gently, stirring until clear; there is no need to boil it. Cool before using it in drinks or to moisten cake layers, then refrigerate in a clean, sealed container.
Can you use granulated white sugar to make jam?
Yes. It dissolves as the fruit cooks and helps the jam set; follow a tested recipe for the fruit and sugar amounts, since reducing the sugar can leave the jam runny. Skim off any foam near the end of cooking.
Can you replace granulated white sugar with honey in baking?
Not gram for gram: honey adds moisture and has a stronger flavour, so it can change the texture and browning. Use a recipe written for honey rather than making a straight swap in delicate cakes or biscuits.
What is granulated white sugar made from?
It is refined sucrose, made from sugar cane or sugar beet. The source is not usually distinguishable in the finished white crystals.
Source: Canadian Nutrient File 4318 · per 100 g · carbohydrate per EU label, fibre excluded
