Sugar The sugar contents of common fruits and vegetables are presented in Table 1. The fructose to fructose plus glucose ratio is calculated by including the fructose and glucose coming from the sucrose. Due to rising demand, sugar production in general increased some 14% over the period 2009 to 2018. The largest importers were China, Indonesia, and the United States. In 2016, global production of sugar beets was 277 million tonnes, led by Russia with 19% of the world total (table). The sugar beet became a major source of sugar in the 19th century when methods for extracting the sugar became
Brown sugar involved is too small to matter. More importantly, adding dark brown sugar or molasses will impart a stronger flavor, with more of a suggestion of caramel. Brown sugar that has hardened can be made soft again by adding a new source of moisture for the molasses, or by heating and remelting the molasses. Storing brown sugar in a freezer will prevent moisture from escaping and molasses from crystallizing, allowing for a much longer shelf life. One hundred grams of brown sugar contains 377 Calories (nutrition table), as opposed to 387 Calories in white sugar (link to nutrition table). However, brown