Sugars, granulated
Sugars, granulated is a sweet/confection, containing 385 calories per 100g. It is an excellent source of Carbohydrate, providing 99.6 g (77% of the Daily Value) per 100g serving. This sweet/confection is virtually fat-free. Sweets and confections are primarily energy-dense foods. Some varieties, such as dark chocolate, contain notable amounts of minerals and bioactive compounds. Our database tracks 65 nutrients for this food, plus glycemic index, insulin index, environmental footprint data.
Top Nutrients
Data for 65 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water Foundation | 0.02 | g | — | 0% |
| Calories Foundation | 385 | kcal | — | — |
| Energy (kJ) Foundation | 1,610 | kj | — | — |
| Protein Foundation | 0 | g | — | — |
| Total Fat Foundation | 0.32 | g | — | — |
| Carbohydrate Foundation | 99.6 | g | — | 77% |
| Fiber SR | 0 | g | — | — |
| Total Sugars Foundation | 99.8 | g | — | — |
| Total Sugars SR | 99.8 | g | — | — |
| Ash Foundation | 0.07 | g | — | — |
Minerals 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium Foundation | 1.0 | mg | — | 0% |
| Iron Foundation | 0.05 | mg | — | 1% |
| Magnesium Foundation | 0.30 | mg | — | 0% |
| Phosphorus Foundation | 0 | mg | — | — |
| Potassium Foundation | 2.0 | mg | — | 0% |
| Sodium Foundation | 1.0 | mg | — | 0% |
| Zinc Foundation | 0.01 | mg | — | 0% |
| Copper Foundation | 0.007 | mg | — | 1% |
| Manganese Foundation | 0.004 | mg | — | 0% |
| Selenium SR | 0.60 | µg | — | 1% |
| Fluoride SR | 0 | µg | — | — |
Vitamins 24
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 0 | µg | — | — |
| Vitamin A (IU) SR | 0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E SR | 0 | mg | — | — |
| Vitamin K1 SR | 0 | µg | — | — |
| Thiamin (B1) SR | 0 | mg | — | — |
| Riboflavin (B2) SR | 0.02 | mg | — | 2% |
| Niacin (B3) SR | 0 | mg | — | — |
| Pantothenic Acid (B5) SR | 0 | mg | — | — |
| Vitamin B6 SR | 0 | mg | — | — |
| Folate SR | 0 | µg | — | — |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 0 | µg | — | — |
| Folate (DFE) SR | 0 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
| Choline SR | 0 | mg | — | — |
Fatty Acids 7
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0 | g | — | — |
| Monounsaturated Fat SR | 0 | g | — | — |
| Polyunsaturated Fat SR | 0 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0 | g | — | — |
| Palmitic Acid (16:0) SR | 0 | g | — | — |
| Stearic Acid (18:0) SR | 0 | g | — | — |
| Linoleic Acid (18:2) SR | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Glycemic & Insulin Response
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. The Insulin Index (II) measures the insulin response directly, which can differ from GI — notably, dairy and high-protein foods often trigger a higher insulin response than their GI suggests. White bread = 100 for both scales.
GI data matched from: “Sucrose (table sugar)” · ●●● high confidence
Source: International Tables of Glycemic Index (Sydney University, 2021) · Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Cane Sugar” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Sugar & Sweeteners
Top 10 countries by per capita supply of the “Sugar & Sweeteners” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+26%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Sweets
Frequently Asked Questions
How many calories are in Sugars, granulated?
Sugars, granulated contains 385 kcal per 100 grams, making it a calorie-dense food. The energy comes from 0g of protein (0% of calories), 0.32g of fat (1%), and 99.6g of carbohydrates (103%). Carbohydrates are the primary energy source.
What is Sugars, granulated most nutritious for?
The standout nutrient in Sugars, granulated is Carbohydrate, providing 99.6 g per 100g (77% of the Daily Value). It is also a notable source of Riboflavin (B2) (2% DV). Our database tracks 65 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Sugars, granulated high in protein?
At 0g per 100 grams, Sugars, granulated is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Sugars, granulated?
Sugars, granulated contains no dietary fiber. This is typical for this type of food. Pair with plant-based foods to ensure adequate fiber intake.
What is the glycemic index of Sugars, granulated?
Sugars, granulated has a glycemic index of 65, which is classified as medium (56-69). Medium-GI foods produce a moderate blood sugar response. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.
What is the insulin index of Sugars, granulated?
Sugars, granulated has a high insulin response (II: 100) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). Foods with high insulin scores stimulate significant insulin release, which may be relevant for blood sugar management. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.