Sugar - The Basics
Sugar is a member of the carbohydrate family. For most of the world’s
population, carbohydrates including sugar, are an important source of energy.
Carbohydrates
Carbohydrates include simple sugars (mono and disaccharides; oligosaccharides) and complex carbohydrates called polysaccharides. The majority of dietary carbohydrates come from plant foods.
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Energy Values
The energy content of carbohydrate is similar to protein while fat provides over twice the energy content.
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The science of sugar
Sugar is more than a sweetener, it is widely used for a number of important properties desirable in food production. It makes a unique contribution to the way foods look, taste and last.
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Glycaemic Index (GI) and Glycaemic Load (GL)
Both GI and GL refer to the speed and extent to which carbohydrate[1] from foods is converted into blood glucose[2] by the body. The key difference between GI and GL is that GL takes into account the typical amount of a food consumed in a meal, while GI does not.
Learn more about GI and GL and how to apply it to your nutrition choices.
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