Brown Sugar
Whole cane sugar also known as brown sugar. It is an
unrefined mixture of 95% sucrose and 5% residual
sugarcane molasses. It has a distinct flavor and
moistness. Brown sugar undergoes less processing
and hence retains more minerals, a brown color and a
more coarse appearance. It provides roughly the same
calories as the table sugar. It has a medium glycemic
index ranging around 60 – 65. The higher the glycemic
index of the food, the faster it increases the levels of
glucose in the blood.
Palm Sugar
One of the traditional sweeteners, palm sugar’s
production is very sustainable. The sugary sap of the
palm trees is processed to obtain the crumbly, grainy,
and richly flavored palm sugar. The color ranges from
golden to dark brown. It has a low glycemic index
when compared to white or brown sugar. It contains a
fair portion of antioxidants, polyphenols and flavonoids
apart from vitamins and minerals.
Coconut Palm Sugar
Originating from the South-East Asian regions, the
coconut sugar is made of 80% sucrose. It is derived
from the flower buds of the coconut palm. It is available
in granule as well as the liquid form. Coconut palm
sugar has a subtle sweet taste. It is a good source of
potassium and contains polyphenols, short chain fatty
acids and antioxidants. Coconut sugar has a much
lower glycemic index of 35 which makes it a popular
sugar substitute.
Date Palm Sugar
Dried dates are ground to a coarse powder to produce
date sugar. It originates from the world’s subtropical
and tropical regions. Though it has an appearance like
the brown sugar, it does not melt. The glycemic index
of date sugar ranges between 50 – 65 depending upon
the variety used for extraction. It contains flavonoids,
natural fibers, tannins, minerals and vitamins. The
incorporation of date sugar in baked goods create a
unique taste and delicate brown flecks.Jaggery
A concentrated product of cane juice, the jaggery
contains 50% sucrose. The color varies from dark
to golden brown. It is a non-centrifugal sugar as it
retains the nutritious molasses. Jaggery is a popular
sweetener in Africa and Asia. While the table sugar is
stripped of its nutrients during processing, the jaggery
retains the antioxidants and minerals. But, being similar
in composition, they have roughly the same glycemic
index as sugar.Molasses
The rich sweet viscous syrup, molasses is obtained
by boiling raw cane sugar. As the syrup boils,
crystallization of sugar takes place. Blackstrap
molasses is known for its dark color and robust flavor
obtained after the third boiling of the syrup. It contains
significant proportions of antioxidants, minerals
and vitamins. It is a popular ingredient in baking.
The molasses have a glycemic index of 55 which
necessitates using it sparingly.T
here is always a fierce battle between ‘good’ and ‘bad’ foods. Refined sugar and saturated fats are
most often at the centre of these debates. For those wishing to avoid refined cane sugar, there are a
variety of alternative natural sweeteners to please your palate. These sugar substitutes can offer you a
fair deal of vitamins and minerals and a lower glycemic index. While these may not be as bad as refined
sugar, they should be used sparingly since they contribute to your calorific intake. Here are a list of 9
sugar alternatives and some facts about them..A Guide to Natural Sugars
A Sweet
Comparison