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The residue left after repeated crystallization of sugar; it will not crystallize. Contains 67% sucrose, together with glucose and fructose and (if from beet) raffinose and small quantities of dextrans; 260 kcal (1 100 kJ)/100 g; more than 500 mg iron per 100 g, with traces of other minerals.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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