Although, both the sugars are added in any food item to bring sweetness in it but there are many differences between brown and white sugar. Catch up on the first instalment, about whether we should quit sugar, here. Sugar is also used in baking to prevent moisture loss and extend the shelf life of products. Brown sugar can also be used to make marinades, but it does not make a good substitute in sauce recipes that call for white sugar because brown sugar has a different flavor and is less sweet.Here are some of the popular food items that have high sugar content: Known brands Madhava and Wholesome Sweeteners sell for approximately $0.16 an ounce.Table sugar is produced from either sugarcane or sugar beets. Brown sugars tend to clump because they contain more moisture than white sugars, allowing baked goods to retain moisture well and stay chewy. Due to the different levels of processing and refining, sugars that are less processed and refined tend to have higher contents of minerals and compounds that give plants their colour. Molasses is a by-product of the sugar production process; be it of sugarcane fiber, beets or grapes. Table sugar produces the most carbon dioxide followed by cane sugar. This popular sweetener is a type of sugar made by combining white sugar with molasses, giving it a darker color and richer flavor. Although it depends on the recipe, brown and white sugar can often be used interchangeably, which can help add a bit of depth and color to your favorite dishes. The glycemic index (GI) concept is used to compare the ability of different carbohydrate-containing foods in raising blood sugar levels over two hours. Brown sugar makes baked goods more moist than white sugar because of the molasses content, says Pichet Ong, pastry chef and author of “The Sweet Spot: Asian Inspired Desserts.” This means you may have to adjust some of the other proportions in the recipe if you sub in brown sugar for white, like slightly decreasing the wet ingredients or upping the dry ones. Table sugar, chemically known as sucrose contains glucose and fructose and has a glycemic index (GI) of 65. Raw honey is also less processed and is generally free of additives and fillers, which is why it’s one of the best brown sugar substitute options without molasses. The information in our articles is NOT intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Fortunately, there are a number of healthy brown sugar substitute options available to help satisfy your sweet tooth. However, brown sugar contains molasses, which is responsible for its unique flavor and appearance. There are 377 calories in 100 grams of brown sugar, but 387 calories in the same quantity of white sugar. Like white sugar, brown sugar is a sweetener produced from either the sugarcane or sugar beet plant. White sugar: also called table sugar, is the final product of the processing and refining of sugarcane or beet. It can be used to improve the taste, texture and structure of many baked goods and desserts. Brown sugar: is refined white sugar with varying amounts of molasses added. One of the best brown sugar substitutes is honey, which is a sweet substance that is produced by bees. White sugar is slightly … Brown Sugar vs. White Sugar The most noticeable similarity between brown and white sugar is they are both made from sugarcane; however, brown sugar contains molasses and water and has somewhat less calories than white sugar. Sugar beets may be grown anywhere. Many types of sugar are also produced from GMO crops, such as the sugar beet plant. & detox juicing guide. The brown sugar nutrition profile is high in calories and carbohydrates. One spoon of sugar (small 4 gm) contains 16 calories. These compounds have been found to increase antioxidant capacity, which reduces the cell damage in the body that causes several chronic diseases. Corn syrup is often further processed into the sweeter version, high fructose corn syrup. In particular, each serving of brown sugar provides a small amount of iron, potassium, calcium and copper. The addition of molasses gives the sugar a dark color and rich, caramel-like flavor. Since molasses is hygroscopic (able to absorb water), brown sugar and the baked goods made with it retain moisture well. What are antioxidants? 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