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On store shelves, these 2 products, usually are next to each other. That’s just the price of brown sugar at times higher. Yes, and in baking, people noticed the brown sugar gives a richer and more interesting taste.
But let’s focus not on taste, and on the usefulness of brown sugar. If it really is brown sugar healthier than white?
Is brown sugar healthier?
White sugar is refined sugar. Brown is the sugar, so to speak, “primary”, unprocessed. The brown sugar that is on the shelves of supermarkets is cane sugar. And somehow, the conventional wisdom that refined foods are bad and natural is not recommended for treatment – much more useful. Brown sugar gives it some value.
Also, its advantage over white sugar is supported by a number of minerals – calcium, iron, potassium, magnesium, phosphorus, sodium, zinc which in brown sugar more. More and vitamins of group B.
Or are they the same?
However, doctors examined the composition of refined white and brown cane sugar and came to the conclusion that the caloric content of these products is almost no different.
Brown sugar and white sugar contain approximately the same number of calories per serving. A teaspoon of brown sugar is 17 calories, a teaspoon of white sugar has 16 calories. So if you are looking for a way to reduce overall caloric intake, replacing white sugar with brown, obviously, will not bring any benefit.
When brown is the same as white
Sometimes the brown hue is achieved by dyes and manufacturing intricacies, and under the kind of brown, you buy the most common refined sugar, just a different color.
The natural brown sugar gets its color, taste, and smell due to the sugar syrup — molasses. 1 tablespoon of molasses contains an impressive dose of dietary potassium, and small amounts of calcium, magnesium, and B vitamins. So please read the information on the packaging. Make sure that the label is the word “unrefined.”
So is it worth paying more?
If you think about the benefits for the body, to pay for sugar is generally not necessary. In the sense that it should be abandoned altogether.
If we evaluate the palatability of these two sugars, the actual differences between them are reduced to the special taste of each of them and their impact on baked goods and beverages. And, of course, the taste is better for brown and it is richer in vitamin composition.