Brought to You by Nature

All green plants make sugar through photosynthesis, the process plants use to transform the sun’s energy into food.

Of all plant types, sugar beets and sugar cane have the greatest quantities of sugar, which is why they make the most efficient choices from which to extract sugar. The sugar that’s extracted from sugar beet or sugar cane plants is identical to the sugar that’s still found intact when you bite into fruits and vegetables. It is completely pure, and contains no preservatives or additives of any kind. That means the sugar we keep in our pantry, the sugar added to bread to help it rise and the sugar in sweet treats we enjoy in moderation is exactly the same as sugar that’s naturally in peaches, almonds, sweet peas and more.

SUGAR/SUCROSE OCCURS NATURALLY IN FRUITS, VEGETABLES AND NUTS

(per 100 grams, edible portion-raw)

Source: USDA ARS Nutrient Data Laboratory, Food Composition Database

What is sugar made of?

Sugar’s chemical structure contains just two molecules: one molecule of glucose bound to one molecule of fructose. As far as molecules go, this structure is quite simple. 

Glucose and fructose?

What are glucose and fructose? Well, along with galactose, they’re the three building blocks that make up all forms of carbohydrates. These three simple sugars are also known as monosaccharides. They bond with each other and themselves to make more complex carbohydrates. All carbohydrates are made up of one or more molecules of sugars. No matter how complex a carbohydrate is to start with, once in the body, all carbohydrates are broken down to these three simple sugars: glucose, fructose and galactose.