Sugar usually describes monosaccharides, which consist of one sugar component, and disaccharides, which consist of two sugar components. The most important monosaccharides in food are glucose and fructose. The main disaccharides in food are sucrose, lactose, and maltose.

The total content of mono and disaccharides indicates the quantity of “sugar” in food.

The different sugars, along with fats, are the main suppliers of energy to our bodies. The brain is particularly dependent on a constant supply of grape sugar (glucose). For this reason, low blood sugar levels are often accompanied by weakness. In extreme cases, this can also lead to unconsciousness.

The degree to which carbohydrate rich foods or sugars increase blood sugar levels is indicated in percentages in what is called the glycaemic index (GI). This percentage is a comparison to an equivalent quantity of pure glucose. The glycaemic index of the following substances is, therefore, in relation to glucose: sucrose 59%, fructose 20%, maltose 105%, lactose 46%.