How does sucrose from sugarcane compare chemically with sucrose from sugar beets?

Chemically speaking, sucrose derived from sugarcane and sugar beets is identical. Both sources yield pure, crystallized sucrose with the chemical formula $C_{12}{H}_{22}{O}_{11}$, and both provide the same nutritional value of 3.94 calories per gram.123

While the final refined products are chemically indistinguishable, differences can arise during processing:

• Refining Agents: To achieve a pure white color, sugarcane is often processed using bone char, a step not required for beet sugar. This distinction is ethically significant for vegans and vegetarians who prioritize avoiding animal-derived products.2
• Brown Sugar: The molasses used to create brown sugar is a byproduct of sugarcane processing. Consequently, brown sugar made from sugar beets typically has sugarcane molasses added to it.2

Ultimately, the refining process effectively removes the original plant source, rendering the final sucrose molecule identical regardless of its origin.2