Sugar: properties, benefits, and nutritional value


The debate is not over. that sugar white, or sucrose, is a product traditionally used to sweeten drinks and food, especially in baking. The most consumed is extracted mainly from sugar cane which, although there are other alternatives, is king in terms of taste.

However, this substance is also found naturally in almost all foods, although the type is not the same, because it is not purified. So, sugar is divided between free-like-white and intrinsic-seconds.

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However White sugar or table sugar, which is added to the food's taste and makes it sweeter, is a food related to the problem of being overweight. This is because it contains empty calories, which do not contain any type of nutrition. Therefore, WHO recommends that consumption "should be reduced to less than 10% of total calorie intake".

In this way, although you can consume and help make more delicious foods and recipes, the consumption must always be done in moderate amounts and in variations in food, according to the La Vanguardia website.

Nutritional value (per 100 grams):

Calories: 399 kcal

Carbohydrates: 99.8 gr

Fat: 0 gr

Protein: 0 gr

Fiber: 0 gr


Sugar consumption must always be carried out in moderation because excessive consumption causes problems with being overweight and tooth decay. However, this food has a range of properties that can help us, such as the fact that it is easily absorbed by the body. This presupposes that it is a fast source of energy for the brain, muscles and nervous system.

Thus, it produces a sensation of well-being after consuming it at times when our body needs sugar. In addition, it brings sweetness to other foods that do provide a large amount of nutrients, such as milk.


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