Raw Sugar or Brown Sugar? (2024)

FAQs

Raw Sugar or Brown Sugar? ›

Raw sugar simply contains some of the original molasses from the refining process. Brown sugar, technically, is raw sugar with molasses added back at the end of the refining process to darken it and add the characteristic moisture and flavor we all recognize and love.

Health Benefits

Raw sugar on the other hand is healthier than all other forms of processed sugar including brown sugar. Since it does not go through several chemical treatments, it retains its natural properties and contains traces of minerals such as phosphorus, calcium, and iron.

You can opt for coconut sugar, honey, maple syrup, and agave nectar, which are some good and healthy options. Another good option is shakkar, an unprocessed sugar rich in nutrients like zinc, iron, potassium, and magnesium. You can also use jaggery to sweeten up your desserts and beverages.

Sugar In The Raw® keeps its natural molasses flavor during processing that results in golden, crunchy crystals. In contrast, some commercial brown sugars are made by adding coloring and flavor back to refined white sugar.

However, though raw cane sugar is often marketed as a healthy alternative to regular sugar, there's no real difference between them. In fact, both are identical in terms of chemical composition and made up of sucrose, a molecule formed by units of simple sugars, such as glucose and fructose.

Raw sugars like turbinado or demerara make great brown sugar substitutes, as their naturally light amber colors and mild caramel flavors are similar to the real thing. In most recipes, you can trade raw sugars for brown sugar in an even proportion without noticing much difference.

Fructose in processed foods may be the worst for health

Your body converts fructose to glucose in the liver to use it for energy. Excess fructose from processed foods and beverages places a burden on your liver, which may lead to a series of metabolic problems ( 16 ).

Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar. The FDA says these sweeteners are “generally regarded as safe,” which means they are safe to use for their intended purpose.

Brown sugar when consumed in limited quantity is safe and well-tolerated by most healthy adults. However, if consumed in large amounts may increase the risk of weight gain, yeast infections and diabetes.

So is there a definitive answer to which is healthier, honey or sugar? Both should be consumed in limited amounts. Honey may have a slight edge, but excess consumption of either is more dangerous to your health than the advantage of choosing one over the other.

Which brown sugar is healthiest? ›

Nutritionally, there's no significant difference between the two. Dark brown sugar contains more molasses than light brown sugar. It has a deeper color and stronger flavor. The two can be used interchangeably, depending on your taste.

Looking for healthier sugar alternatives? Consider stevia, a calorie-free sweetener suitable for diabetics, and coconut sugar, which retains nutrients like calcium and potassium. Jaggery, made from sugarcane or palm sap, is rich in iron and antioxidants. Honey has antimicrobial properties and contains trace minerals.

Sugars that have undergone less processing, such as cane sugar, turbinado sugar, and coconut sugar, tend to have a higher content of minerals and antioxidant compounds, albeit very limited.

In fact, truly raw sugar isn't suitable for human consumption, according to the Food and Drug Administration, because of potential contamination. Though turbinado sugar may have some antioxidants and minerals white sugar doesn't, the amounts are so small as to be negligible.

Brown sugar contains 380 calories per 100 grams (g), while white sugar contains 385 calories per 100 g. Brown sugar contains more calcium than white sugar, with 83 milligrams (mg) per 100 g compared to 1 mg per 100 g of white sugar. Equally, other minerals, such as iron, are slightly higher in brown sugar.

Agave is another natural sugar derived from the agave plant, and it is also sweeter than white sugar in taste. It has a texture similar to honey which makes it popular in baking. Agave scores 17 on the GI scale, the lowest for natural sweeteners.