Sugar (sucrose)
Student Name
Week 2 Lab
SCI 228 Nutrition, Health & Wellness w/Lab
Professor Berkoff
, Sugar : a sweet crystallizable material that consists wholly or essentially of
sucrose, is colorless or white when pure tending to brown when less refined, is
obtained commercially from sugarcane or sugar beet and less extensively from
sorghum, maples, and palms, and is important as a source of dietary carbohydrate
and as a sweetener and preservative of other foods.
SUGAR/SUCROSE OCCURS NATURALLY IN FRUITS, VEGETABLES AND NUTS
(per 100 grams, edible portion-raw)
Source: USDA ARS Nutrient Data Laboratory, Food Composition Database
Student Name
Week 2 Lab
SCI 228 Nutrition, Health & Wellness w/Lab
Professor Berkoff
, Sugar : a sweet crystallizable material that consists wholly or essentially of
sucrose, is colorless or white when pure tending to brown when less refined, is
obtained commercially from sugarcane or sugar beet and less extensively from
sorghum, maples, and palms, and is important as a source of dietary carbohydrate
and as a sweetener and preservative of other foods.
SUGAR/SUCROSE OCCURS NATURALLY IN FRUITS, VEGETABLES AND NUTS
(per 100 grams, edible portion-raw)
Source: USDA ARS Nutrient Data Laboratory, Food Composition Database
