Both white sugar and brown sugar are derived from the same source i.e.; sugarcane juice; however, a lot of confusion persists on the part of their nutritive benefits and about replacing the conventionally used white sugar with its costlier alternative the brown sugar. Let’s have a look at the difference and break the ice on their nutritional differences, if any.
Nutritive value of brown sugar and white sugar (Per 100 grams)
|White Sugar||Brown Sugar|
|Calories: 400 Kcal||Calories: 380 Kcal|
|Carbohydrates: 100 grams||Carbohydrates: 98 g|
|Fat: 0||Fat: 0|
|Protein: 0||Protein: 0.1 g|
|Fibre: 0||Fibre: 0|
Both white sugar and brown sugar are derived from sugarcane. The process involves harvesting and transporting the sugarcane to the mills where they are washed and rolled by huge rollers from here the mix goes into a separator where fibre (bagasse) is separated and juice is removed and sent to huge pots the “evaporators”. Here the syrup thickens due to evaporation and is converted into sugar crystals by seeding the sugar crystals, the sugar crystals are then centrifuged and molasses are removed consequently. Thereafter; the sugar crystals are refined resulting in the formation of turbinado, brown and white sugar.
Brown sugar and white sugar are both refined and are high in calories which makes them a bad choice for diabetics and weight watchers; therefore, it would be a good choice to opt out of both. Jaggery is rich in micronutrients and is unrefined it can be chosen as a better alternative for both.