White sugar is a natural substance that has been used in people’s diets in syrups, jams, cakes, and beverages for thousands of years and is one of the substances that has a lot of calories, even in small amounts.
granulated sugar = table sugar = White sugar
There are generally two types of sugar: brown and white. In this article, we will compare the two to help you choose one of the two.
Differences in the nutritional value of brown and white sugar:
Because white and brown sugar are made from the same product, sugarcane or sugar beet are quite similar. Most browns are a mixture of white and nectar, a type of sugar syrup, and nectar is responsible for darkening the color and slightly increasing its nutritional value.
The most crucial dietary difference between the two is that brown sugar contains small amounts of calcium, iron, and potassium.
It is said that the amount of these minerals in brown sugar is small, so it is not a good source of vitamins or minerals. Also, brown sugar contains fewer calories than table sugar. One teaspoon (4 grams) of brown sugar has 15 calories, while the same amount of table sugar has 16.3 calories. Apart from these slight differences, they are similar in nutritional value, and the main difference is in their taste and color.
How to produce both types of sugar:
Sugar is produced in the tropics by making the first sugarcane or sugar beet.
Both plants go through the same process to produce sugar. However, the methods used to convert it into white and brown sugar are different.
First, both products’ freshwater is extracted, filtered, and heated to form a thick brown syrup called molasses.
The crystallized sugar is then centrifuged to produce sugar crystals. A centrifuge is a widely used device to separate sugar crystals from molasses; then, white sugar is processed to remove excess molasses and create smaller crystals. Subsequently, this is done through a filtration system often used with crushed animal bones to form table sugar. It should be noted that refined brown sugar is the same type of white that molasses is added to. Meanwhile, unrefined brown sugar is less processed than granulated sugar, allowing it to retain some molasses and its natural brown color.
Uses in the kitchen:
White and brown sugar can be used in a variety of cooking methods. While they can sometimes be used interchangeably, this may depend on the color, taste, or texture of the final product.
Molasses in brown sugar retains moisture, so using it will help your food cook.
For example, a cookie made with brown sugar will be moist and compact, while a cookie made with white sugar will cause the cookie texture to swell.
This is why granulated sugar is used in many baked goods that require puffing.
They are different in color and taste, and this is the main difference.
The main difference between white and brown sugar is in their taste and color. Substituting brown sugar for table sugar in recipes affects the color of food and changes it to brown or light brown.
Conversely, cooking with granulated sugar results in a light-colored product.
White and brown sugar each have a unique profile. Brown sugar has a strong caramel or vegetable flavor due to the added molasses. For this reason, they are useful in chocolate cakes and cookies.
On the other hand, white sugar is sweeter, so you can use less to achieve the desired taste. Its neutral taste makes it a versatile ingredient in baking pastries and cakes.
Which do you choose?
The choice of white or brown sugar depends on your taste because taste and color are the main difference. Although brown sugar contains more minerals than granulated sugar, the amount of these minerals is so small that it has no health benefits.
Importantly, sugar is thought to be a factor in the prevalence of obesity and significant diseases, including type 2 diabetes and heart disease. For this reason, it is recommended that you do not consume more than 5 to 10 percent of your daily calories from sugar.