It is definately less processed and therefore its nutritional value is more than the sugar. The former contains traces of mineral salts, iron, and fibre. Whereas, jaggery is known to have a plethora of benefits due to its rich nutritional value.
Having jaggery after a meal has been found to help in better digestion. Also, it helps you flush out toxins from the body and relax respiratory muscles too.
Sugar helps in case you need to increase your blood glucose level suddenly. On the other hand, jaggery gives a boost to your immune response keeping various diseases and infections at bay. Sugar and jaggery are the two most commonly used sweeteners across the country.
Although, both are obtained from the same sources, they have huge differences in terms of their properties and benefits. Both of them are produced by using sugarcane juice, but are treated and processed differently. They have different flavours and textures but can be substituted for each other in desserts and drinks. Given this, there is always a sugar versus jaggery war going on that often tends to confuse us.
Sugar and jaggery are processed differently, hence they have their own distinct colours and textures. Sugar is typically in the form of white, translucent crystals while jaggery can range from golden brown and dark brown in colour, depending on the extent to which it is cooked. The texture of sugar is hard, crystallized and solid, while jaggery is semi-solid, softer and amorphous in nature.
When the sugarcane juice is being processed, it produces a thick, brown-coloured juice that is called molasses [ 1 ]. When the molasses is separated from sugar and refined, the result is white sugar. When molasses are added to the sugar during processing, it becomes brown sugar. Source: Practo. Like sugar, jaggery is also made from sugarcane and is often called unrefined sugar.
Once the sugarcane juice is extracted and filtered, it is cooked for a while until the mixture becomes a thick, sticky brown paste. This paste is then poured in moulds and kept aside to cool [ 2 ].
The colour of jaggery varies from light, golden brown to dark brown due to the type of sugarcane and the juice in it. Because of its colour, it is often confused with brown sugar. But there are several common differences between jaggery and brown sugar, some of which we will explore here. Before we dive into the key difference between jaggery and brown sugar, let us look at the nutritional value of jaggery and see why it is often considered a healthy replacement of any form of sugar.
The most obvious difference between jaggery and brown sugar is the way these two sweeteners are manufactured. Brown sugar is made by mixing refined sugar and a controlled amount of molasses. The molasses in the brown sugar gives it a toffee-like flavour and colour. This type of sugar is often used to make dense cakes, cookie dough, and barbecue sauces. Jaggery, on the other hand, is made by sugarcane juice or palm sap.
The sugarcane juice is reduced to a thick brown paste before being set in moulds to harden. Jaggery is browner in colour and has loads of flavours since it is unrefined. The predominant flavours of jaggery are fruity, earthy, caramel with slight notes of smoke.
Another difference between jaggery and brown sugar is the nutritional value. Even though the two have almost similar calorie value, jaggery has a noticeable amount of iron and other essential minerals.
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