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Updated: May 28, 2025
baked beans 40 beets 64 black-eyed peas 33 carrots 92 chic peas 36 parsnips 97 potato chips 51 baked potato 98 sweet potato 48 yams 51 peas 51 Baked Goods pastry 59 sponge cake 46 white bread 69 w/w bread 72 whole rye bread 42 Sugars fructose 20 glucose 100 honey 87 maltose 110 sucrose 59 Nuts peanuts 13 Meats sausage 28 fish sticks 38 Dairy Products yogurt 36 whole milk 34 skim milk 32
They are, broadly, the extraction or expression of the juices, their clarification and evaporation, and crystallization. These processes produce what is called "raw sugar," of varying percentages of sucrose content.
But it is only with the crystallized sucrose, the familiar sugar of the market and the household, that we are dealing here. The output of the other sugars is measurable in hundreds or even thousands of pounds, but the output of the sugar of commerce is measured in millions of tons.
In some countries of Europe and elsewhere, there are sugars of inferior grades, of 85 or 90 or more degrees of sugar purity, but they are known as such and are sold at prices adjusted to their quality. Sugars of that class are obtainable in this country, but they are wanted almost exclusively for particular industrial purposes, for their glucose rather than their sucrose content.
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