- Sugar - Wikipedia
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food Simple sugars, also called monosaccharides, include glucose, fructose, and galactose
- Sugar | Definition, Types, Formula, Processing, Uses, Facts | Britannica
Sugar, any of numerous sweet, colorless, water-soluble compounds present in the sap of seed plants and the milk of mammals and making up the simplest group of carbohydrates The most common sugar is sucrose, a crystalline tabletop and industrial sweetener used in foods and beverages
- What is Sugar? What is Sucrose? Is Sugar a Carb? | Sugar. org
While it might sound man-made, sucrose is simply the chemical name for sugar, the simple carbohydrate we know and love that is produced naturally
- What Are the Different Types of Sugar? Added and Natural Sugars - WebMD
There are three types of monosaccharides, which means they are the simplest form of sugar There are also sugars that are made of combinations of these monosaccharides
- Sugar 101: what it is, why it matters healthier alternatives
Everyone can think of at least one sugary food they absolutely love Beyond the sweet taste, sugar also helps preserve food, making it a common ingredient in processed and ultra-processed foods This guide explores what sugar is, its impact on our health, and healthier alternatives
- What is sugar - World Sugar Research Organisation
Sugar can also be called sucrose; the scientific name for sugar Sugar is a disaccharide, made up of two simple sugar units (monosaccharides), glucose and fructose
- Types of sugar | Good Food
What are the different types of sugar, how do they affect your body and are some better than others? We look at fructose, glucose, lactose and sucrose
- A simple way to look at sugar - Harvard Health
On one hand, consuming too much sugar is linked to weight gain, diabetes, and cardiovascular disease On the other, high amounts of sugar are found in many nutritious foods, including some fruits, vegetables, and grains So, should you avoid sugar as much as possible or just consider the source?
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