Ready & Packaged Foods
All →Vegetables & Legumes
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All →Meat & Protein
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All →Beverages
All →Milk & Dairy
All →🍬
Pure sucrose; provides rapid energy but virtually no micronutrients.
CALORIES
GI
POTASSIUM
FIBER
1 teaspoon (small) of White Granulated Sugar (4 g) has 15 calories. That works out to 387 calories per 100 g. It contains 4 g of carbs, 0 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
387
KCAL / 100G
Carbs
100g
· 36% DV
Protein
0g
· 0% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 100% · Protein 0% · Fat 0%
Vitamins
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
B3
0mg · 0% DV
Minerals
Calcium
1mg · 0% DV
Iron
0mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 387 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Brown sugar contains a small amount of molasses, which changes its colour and flavour, but it is not nutritionally superior in a meaningful way. Both are added sugars and are best used in moderation.
Sugar cane or sugar beet is processed through multiple extraction, purification and refining steps to produce crystalline sucrose. The final product is almost entirely sugar, with the original plant fibre and most naturally occurring compounds removed.
Ordinary baking and cooking do not make sugar inherently toxic, although browning and caramelisation occur at higher temperatures. Prolonged high-heat cooking of sugar with fats and starchy foods can increase the formation of some undesirable compounds.
Keep it in a tightly sealed container in a cool, dry cupboard, away from steam and humidity. Clumped sugar is usually still safe to use if it smells normal and has not been contaminated.
When kept dry and clean, granulated sugar is very shelf-stable and may remain usable well beyond a best-before date. Discard it if it has absorbed moisture, developed an unusual smell, contains insects, or has visible contamination.
Freezing is unnecessary and may cause condensation when the container is opened, leading to clumps. An airtight container at room temperature is the better storage method.
Sugar does more than sweeten: it contributes to moisture, tenderness, browning and texture. Reducing it substantially can make baked goods drier, paler, denser or less tender.
Sugar can provide quick carbohydrate, but it is not a complete recovery food by itself. After long or intense exercise, pairing carbohydrate with protein, fluids and nutrient-rich foods is generally more useful.
Strong, consistent evidence does not show that sugar alone causes hyperactivity in children. However, frequent sugary foods can raise the risk of tooth decay and make it easier to consume too much added sugar overall.
People managing diabetes, insulin resistance, elevated triglycerides or a high risk of dental decay may need to limit added sugar according to advice from their healthcare professional. Anyone with concerns about blood sugar symptoms should seek individual medical guidance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.