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Differences between white sugar and muscovado sugar.
According to World Health Organization (WHO)the healthy adults must reduce the of sugar to 5% of your daily caloric intake, that is, about Approximately 25 grams each day. To this figure we would have to add the “but” of empty calories, since in the case of some types of sugar we only find the sweetener, without the presence of some phytonutrients.
Hence the importance again of knowing what we are consuming, so in this article we share the differences you should know about white sugar and muscovado sugaryou will notice that although they have the same origin, they are not the same and perhaps when you finish this article you will change your consumption preferences.
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Healthy adults should reduce sugar consumption to 5% of their daily caloric intake.
White sugar vs. Brown sugar
It is known as table sugar and the most used in baking. Depending on its presentation and grain size, it can vary from pearl sugar, icing sugar, fine sugar, etc. To obtain the undergoes a chemical process which consists of washing, grinding and clarifying the cane, the latter with bones or lime to separate the insoluble compounds; although in some cases gaseous sulfur dioxide was used to bleach it, it then evaporates, crystallizes and dries.
By going through so many processes, it loses most of the nutrients of the cane or beet, so this would be the least healthy type of sugar and that increases the risk of being overweight, obese and metabolic diseases such as type 2 diabetes, cardiovascular conditions, among others.
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Although some think that brown sugar and muscovado sugar are the same, this is not the case, since brown sugar is regularly subjected to the same processes as white sugar and still goes through another step, which is, since they add molasses in the surface to give it a caramel tone.
In the case of muscovado sugar, also known as panelais also obtained from the grinding of sugar cane to obtain the juice, which is extracted, filtered and decanted, then it is subjected to cooking so that it loses the water through evaporation until obtaining a honeyed texture that is allowed to cool and is solidifies into small grains.
Unlike white or brown sugar, it has no chemical additives in its process, so preserves more nutrients of sugar cane such as vitamins A, B, C, D and E, and minerals such as magnesium, calcium, phosphorus and iron, among others, in addition to its calorie intake is loweralthough it also provides calories.