Skip to content
Vinony
English
EnglishBahasa IndonesiaDeutschEspañolFrançaisItalianoNederlandsPolskiPortuguêsSvenskaTiếng ViệtTürkçeРусскийالعربيةفارسیहिन्दीไทย한국어中文日本語
sugar

File:Sucre_blanc_cassonade_complet_rapadura.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ11002· pop 207· linked from 5,060 articles

sugar

Sign in to save

Also known as sugars

thumb|Sugars (clockwise from top-left): white refined, unrefined, brown sugar|brown, unprocessed cane sugar

OverviewAI-generated

Sugar is an instance of an excipient, sweetener, and commodity. It is a subclass of carbohydrate, mixture, food ingredient, and stimulant foodstuff. The term is named after the suffix -ose. Sugar is described by sources including the Brockhaus and Efron Encyclopedic Dictionary, the Explanatory Dictionary of the Living Great Russian Language, Gujin Tushu Jicheng, and the Encyclopædia Britannica 11th edition. It has the characteristic of hygroscopy.

The subject appears in the Commons category "Sugars" and the gallery "Sugar." It is on the focus list of Wikipedia:List of articles all languages should have and Wikipedia:Vital articles/Level/4. Sugar is referenced by 5,060 other encyclopedia articles. A PubMed query for sugar yields a count of 629,655. The carbon footprint of sugar is 1.8. It is different from maltose, glucose, carbohydrate, and sucrose, though it is said to be the same as carbohydrate.

Synthesized by Vinony from 16 facts across 3 sources: Wikidata, PubMed, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Research

629,655 papers

via PubMed

Wikidata facts

Instance of
commodity
Subclass of
colonial goods
Named after
-ose
Image
Sugar 2xmacro.jpg
Said to be same as
carbohydrate
Show 8 more facts
Commons category
Sugars
topic's main category
Category:Sugar
Commons gallery
Sugar
has characteristic
hygroscopy
on focus list of Wikimedia project
Wikipedia:Vital articles/Level/4
different from
sucrose
carbon footprint
1.8
exact match
ids.clld.org/parameters/5-850
Sources (4)

via Wikidata · CC0

~29 min read

Encyclopedic overview

36 sections
Contents
  • Etymology
  • History
  • Chemistry
  • Monosaccharides
  • Disaccharides
  • Polysaccharides
  • Sources
  • Production
  • Sugar
  • Sugarcane
  • Sugar beet
  • Refining
  • Forms and uses
  • Crystal size
  • Densities
  • Shapes
  • Brown sugars
  • Liquid sugars
  • Burnt sugars and caramels
  • Other sweeteners
  • Consumption
  • Nutrition and flavour
  • Health effects
  • Obesity and metabolic syndrome
  • Cancer
  • Cognition
  • Tooth decay
  • Nutritional displacement
  • Recommended dietary intake
  • Society and culture
  • Gallery
  • See also
  • References
  • Sources
  • Further reading
  • External links

thumb|Sugars (clockwise from top-left): white refined, unrefined, brown sugar|brown, unprocessed cane sugar

Sugar () 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. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (two molecules of glucose). White sugar is almost pure sucrose. During digestion, compound sugars are hydrolysed into simple sugars.

Excerpted from Wikipedia’s “sugar” article, available under the CC BY-SA 4.0 licence.

Gallery (26)

Available in 183 languages

Show 164 more

via Wikidata sitelinks · CC0