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Sugarcane or sugar cane is a species of tall, perennial grass (in the genus Saccharum, tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks that are rich in sucrose , [ 1 ] which accumulates in the stalk internodes .
The fruits are dry and each one contains a single seed. [ 4 ] [ 5 ] Sugarcane harvest typically occurs before the plants flower, as the flowering process causes a reduction in sugar content. [ 6 ]
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
The natural sugar in fruit doesn’t mean it will cause a rapid rise in blood sugar. “Fruit provides a natural sweet treat for those with diabetes and should be enjoyed daily,” adds Andrews.
Sugar is formed by photosynthesis in the leaves and is then stored in the root. The root of the beet contains 75% water, about 20% [7] sugar, and 5% pulp. [9] The exact sugar content can vary between 12% and 21%, depending on the cultivar and growing conditions. Sugar is the primary value of sugar beet as a cash crop.
Sugar was a luxury in Europe until the early 19th century, when it became more widely available, due to the rise of beet sugar in Prussia, and later in France under Napoleon. [56] Beet sugar was a German invention, since, in 1747, Andreas Sigismund Marggraf announced the discovery of sugar in beets and devised a method using alcohol to extract ...
The term pulse is used for the seeds of plants from the Fabaceae family (legumes), such as beans, pea, lentil and chickpea. Pulses supply proteins and form chief source in vegetarian food. Leguminous plants fix nitrogen in root nodules - produced with the help of nitrogen fixing bacteria.
Sugar beets can be stored for a short while after harvest, but must be processed before sucrose deterioration occurs. A recent development has been the introduction of genetically modified seed varieties. In the 2009/10 crop year, genetically modified varieties accounted for about 95 percent of planted area, up from about 60 percent in 2008/09.