Sucrose is simply the chemical name for sugar, the simple carbohydrate we know and love that is produced naturally in all plants, including fruits, vegetables and even nuts. All green plants make sugar through photosynthesis, the process plants use to transform the sun’s energy into food.
Sugar (/ ʃʊɡər /) is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose.
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.
Sugar – particularly added sugar – is in nearly all of our food. Whether you have a sweet tooth or not, it’s important to know the benefits and consequences of all three kinds of sugar, and how we can adjust our relationship to them.
Eating too much sugar is well known for raising the risk of obesity and diabetes, but many people may be surprised to learn that their taste for sugar can have a serious impact on their heart health.
What is Sugar? What is Sucrose? Is Sugar a Carb? | Sugar.org
Explore the different types of sugar and sweeteners. Learn about sugar types, their uses, and how different kinds of sugar impact taste and health.
Sugar (sometimes called table sugar) is produced by extracting and purifying the sugars naturally present in sugar cane and sugar beet plants. Sugar can also be called sucrose; the scientific name for sugar.