Table sugar is the common name for sucrose in its refined, crystalline form — the white granulated sugar kept in bowls and shakers for use at the table. It is produced by extracting juice from sugar cane or sugar beet, purifying it, and crystallising the sucrose out, yielding crystals that are essentially pure carbohydrate. At the table it sweetens tea and coffee, is sprinkled on cereals and fruit, and is spooned into cooking. Chemically it is a disaccharide of glucose and fructose, and the body treats it the same whether it comes from cane or beet. It provides energy but no nutrients, which is why dietary guidance advises keeping free-sugar intake low.