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Refined carbohydrate, quick energy, low nutrient value
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
387
KCAL / 100G
Carbs
100g
· 100%
Protein
0g
· 0%
Fat
0g
· 0%
Fiber
0g
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
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
White sugar provides 387 calories per 100 g. Nearly all of its calories come from carbohydrates.
White sugar contains 99.98 g of carbohydrates per 100 g. It contains no protein, fat, or fiber.
No. White sugar contains 0 g of protein per 100 g.
Yes. White sugar contains 0 g of fat per 100 g.
No. White sugar contains 0 g of fiber per 100 g, so it does not contribute to fiber intake.
White sugar has a glycemic index of 65. This indicates that its carbohydrate content can have an effect on blood sugar.
Based on the provided diet compatibility information, white sugar is suitable for vegan diets. It is also compatible with vegetarian, gluten-free, and flexitarian eating patterns.
According to the provided compatibility information, white sugar is suitable for a paleo diet. However, it is classified as ultra-processed.
White sugar is almost entirely carbohydrate and provides no protein, fat, or fiber. It is also classified as ultra-processed.
White sugar provides no fiber, protein, or fat, nutrients that can contribute to fullness. It contains 99.98 g of carbohydrates per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.