Know what’s on your plate
White sugar
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 399 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 2.2 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%
- Biotin (B7) 0 µg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 3.7 mg 0%
- Iron 0.08 mg 0%
- Magnesium 1.7 mg 0%
- Phosphorus 0 mg 0%
- Potassium 13.5 mg 0%
- Zinc 0.02 mg 0%
- Copper 0.01 mg 1%
- Manganese 0.01 mg 0%
- Selenium 0.71 µg 1%
- Iodine 0.3 µg 0%
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Questions about White sugar
How do you make caramel with white sugar?
Melt an even layer of sugar in a clean, dry, heavy-based pan over medium heat, without stirring; gently swirl the pan as the edges turn amber. Take it off the heat as soon as it reaches the colour you want, because it keeps cooking and can burn quickly.
Why does white sugar sometimes form lumps?
It absorbs moisture from the air, which makes crystals stick together. Break up soft lumps with a fork or sieve the sugar; if it has gone hard, seal it with a slice of bread overnight to soften it.
How should you store white sugar?
Keep it in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. Properly stored, dry white sugar keeps well for a long time.
Can you use white sugar instead of caster sugar in baking?
Usually, yes: the finer crystals of caster sugar dissolve more quickly, so granulated white sugar may leave a slightly grainier mixture if it is not creamed or beaten for long enough. For delicate sponges and meringues, caster sugar is the safer choice.
Can you replace white sugar with brown sugar in a recipe?
Usually, but brown sugar adds a deeper, slightly caramel-like flavour and more moisture, which can make cakes denser and biscuits softer. For a pale sponge, meringue or clear syrup, white sugar is a closer match.
What is white sugar made from?
It is crystallised sucrose extracted from sugar cane or sugar beet; both sources produce the same type of sugar. The juice is purified, concentrated into syrup, then crystallised and separated from the remaining liquid.
How do you make a basic sugar syrup with white sugar?
Warm equal weights of sugar and water in a pan, stirring until the crystals dissolve; do not let it boil for long. Cool the syrup before using it to sweeten drinks, soak sponge cakes or make cocktails.
Source: ANSES–Ciqual (France) 31016 · per 100 g · carbohydrate per EU label, fibre excluded
