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Simple sugars, also known as monosaccharides and disaccharides, are characterized by their structure which consists of one or two sugar units. Monosaccharides, such as glucose and fructose, contain a single sugar unit, while disaccharides, like sucrose and lactose, are made up of two sugar units. This fundamental structure distinguishes simple sugars from complex carbohydrates, which are composed of longer chains of sugar units.

In contrast, options describing simple sugars as high in nutritional value or as being found exclusively in grains are misleading. Simple sugars may not provide high nutritional value because they often lack fiber, vitamins, and minerals compared to whole foods. Additionally, while grains can contain simple sugars, these sugars are also widely found in fruits, dairy products, and sweeteners like honey, making the statement about their exclusive presence in grains incorrect. Therefore, the definition of simple sugars is accurately captured by the characteristic of containing one or two sugar units.