Strawberry : Sugar

Sugar, also known as sucrose, is a common carbohydrate found naturally in many plants. It is typically extracted from sugar cane or sugar beets, then purified and crystallized to produce the white granules we commonly use.

Sugar is widely used in food manufacturing as a sweetener, providing a desirable taste. It also acts as a preservative in jams and jellies, helps create texture in baked goods, and contributes to browning during cooking. It is found in a vast array of products, including candies, beverages, desserts, and processed snacks.

Sugar is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a source of calories, it provides energy to the body. However, consuming excessive amounts of added sugars can contribute to health concerns and dental caries. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars in the diet, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises that intake of free sugars should be less than 10% of total energy intake. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has not established an acceptable daily intake (ADI) for sugar because it is a macronutrient and a primary source of energy.