Candy (English: sweets Japanese name: キャンディ) classification: Candy can be divided into hard candies, hard-filled candies, cream candies, gel candies, polished candies, gum-based candies, inflated candies and pressed candies. Slices of candy etc. It has the functions of relieving cough, harmonizing lungs, soothing liver qi, nourishing yin, seasoning, removing bad breath, and detoxifying salt and brine. Tips on the wonderful uses of sugar: 1. When cooking with soy sauce, some of the sugar in the soy sauce is decomposed, and the dishes often have a sour taste. Add some sugar when cooking, and the sour taste can be eliminated; 2. Before cooking ham, you can first put it on the ham Coating some white sugar will make it easy to cook and improve the flavor; 3. Soak dried mushrooms in warm sugar water to make them more delicious; 4. Adding sugar to food will make it difficult for mold to invade and can delay deterioration. ...... Carbohydrate compounds (sugars in a broad sense, i.e. carbohydrates) are one of the important components of human food. According to expert statistics, a person who lives to the age of 60 needs to consume about 30 tons of food throughout his life, of which 10 tons contain sugar. The nutritional value of sugar to the human body is mainly reflected in: it can provide the human body with higher calories after consumption. 1,000 grams of sugar can produce 4,000 kcal of heat. The more calories it releases, the more nutrients it produces. White sugar is the most important type of sugar and has the purest sweetness. It is obtained by using sugar cane and beet as raw materials through juice extraction, filtration, impurity removal, clarification, vacuum concentration and crystal boiling, honey removal, sugar washing and drying. Or use raw sugar (use sugar cane and beet to extract sugar, undergo simple filtration and clarification, and form sugar crystals through boiling concentration and center separation. It is light brown) as raw material, boil the crystals through vacuum concentration, remove honey, and wash the sugar. Obtained after drying. Soft white sugar is made from white granulated sugar and raw sugar, which are dissolved and then recrystallized. The texture of soft white sugar is soft and delicate, with small crystal particles. About 2.5% invert syrup is sprayed in during the production process, so the taste is sweeter than sugar.

Brown sugar is a red crystal refined from sugar cane by pressing the juice. The main ingredient is sucrose, and it also contains a certain amount of glucose, fructose, molasses, trace elements, vitamins and other nutrients. According to different processing methods and properties, it is divided into brown sugar, brown sugar powder, lump sugar, brown sugar (Japan), yellow sugar (Hong Kong and Guangdong), etc.

- Rock sugar is the crystallized product of granulated sugar. Natural rock sugar comes in various colors and shapes such as white, yellowish, and light gray. Traditional rock sugar (polycrystalline rock sugar) is made by adding white sugar to an appropriate amount of water, heating and dissolving it, and boiling the sugar. After reaching a certain concentration, it is put into a crystallization basin. After the crystals are grown in the crystallization chamber for a week, the mother liquid is taken out to control them all, and the sand bottom is removed and crushed. After drying, they are mixed and packed before leaving the factory.

Cube sugar, also known as half-cube sugar, is a semi-cube-shaped sugar product made from fine-grained refined sugar.

After the various sugars mentioned above are digested and absorbed in the intestine, they enter the blood in the form of glucose and fructose (1:1). They first reach the liver for preliminary processing, and then are output as blood sugar or fat. Therefore, they have almost identical nutritional value.