When we think of coffee, we usually think of it’s potential to provide us energy. However, according to some exploration, it can also provide some other important healthy benefits related to various liver, heart and lungs diseases.
When it comes to the taste of coffee, sugar is pondered as a priority constituent. Some people use white sugar and other use brown. The point is that coffee comes in diverse flavors and tastes depending on what you put in it. Brown sugar is preferred sweetening agent. Using brown sugar as a sweetener in coffee has abundance of benefits that is beyond a common man imagination.
Brown Sugar Versus White Sugar
After being aware of the contrast between brown and white sugar, only then you will be capable of understanding the upshots and effects of it on the coffee you’re fond of.
White sugar is also termed as table sugar and it is extracted from any of the two either sugar canes or sugar beets. When sugar canes and sugar beets are picked up, the juice is extracted and is boiled to take away its humidity. The boiled sugar starts to get crystallized and a great deal of molasses is left over as an extract. This crystallized sugar is called White Sugar.
It comes in varieties like, coarse grain, granulated sugar (table sugar), caster sugar, lump sugar and confectioners’ sugar.
Brown sugar is also termed as raw sugar which is the crystallized sucrose amalgamated with a small amount of molasses, which is liable for its attributed color and rich flavor. The crystals of sucrose in brown sugar are big and its moisture and humid in texture than the white sugar.
It comes in varieties like light brown sugar, dark brown sugar and liquid brown sugar.
How is it made?
Sugar canes and sugar beets are the origin plants for the manufacture of brown sugar. Brown sugar is boiled, direct from low-purity syrups received during the refining process, or blended by coating granulated sugar crystals and pure syrup.
Brown sugar is produced when we add sugar canes molasses to the refined form of white sugar. Brown sugar made in such way is often rough and molasses can be separated easily from the white sugar crystals by simply washing which will reveal the underlying white sugar crystals; in contrast, if we use unrefined sugar, washing it will show implied crystals which are off-white because of the addition of molasses.
Light and Dark Brown Sugar
Both are two forms of the brown sugar with a different content of the molasses added.
Light brown sugar is made from sugar that has been processed into white sugar and then a good deal of molasses is added to it which give it the physical features like light brown color due to the further addition. It contains about 3.5% molasses having a delicate taste and soft color.
Dark brown sugar is made from sugar that has been processed into white sugar and then more molasses is added to it than the light brown sugar. More the molasses added, darker will be, the color of the sugar. A typical of it contains about 6.5% of molasses and therefore it has deep and complex flavor.
Is Brown Sugar healthy?
Yes, brown sugar is healthy for our body due to the fact that the molasses in it contains many of the fibers and minerals retained which are one of the basic requirements for a healthy body.
- There are about 16 calories in 1 tablespoon of white sugar.
- There are about 17 calories in 1 tablespoon of brown sugar.
On the other aspect, it is also true that brown sugar must be used with moderation and care as ordinary table sugar because it also contains about 95% of sucrose.
Benefits of Brown Sugar in Coffee
As already discussed that brown sugar is something more than just a typical sweetener. As brown sugar contains the molasses and it blends and mixes more prominently in coffee giving it a more complex flavor. It gives you a caramel feel when you take a sip of your brown sugar containing coffee.
No doubt, brown sugar is also a healthier choice. Mineral and fibers are needed by our bodies to flourish and function conventionally. The fact is that brown sugar is better than the white one because the molasses naturally keep more minerals and fibers in it. It has more Calcium(Ca), Iron(Fe), Magnesium(Mg) and Potassium(K) and some fibers from the origin plant.
Brown sugar contains 95% sucrose and 5% molasses, thus when used in coffee, it adds a flavor and moistness with great mineral and nutritional benefits over the white sugar.
Nutrition per 100g of Brown Sugar
One hundred grams of brown sugar contains 377 calories. It also contains 15% of the daily value of Iron need for our body along with the following minerals per 100g.
|MINERALS||AMOUNT PER 100g|
|Calcium||85 mg (9%)|
|Iron||1.91 mg (15%)|
|Magnesium||29 mg (8%)|
|Phosphorus||22 mg (3%)|
|Potassium||133 mg (3%)|
|Sodium||39 mg (3%)|
Is Raw and Brown Sugar the same?
Though many people confuse the two but raw and brown sugar is really not the same. The difference in both forms are
- Raw sugar has a small amount of molasses while brown sugar has a considerable amount more.
- Raw sugar is untreated and raw form while brown sugar is refined white sugar with molasses added.
- Raw sugar is unrefined, and comes from the juice of the sugarcane plant. The brown color is naturally occurring molasses. White sugar has been bleached, removing all the impurities and putting molasses to turn it brown again either light or dark depending upon the percentages of the added molasses.
Storage of Brown Sugar
Brown sugar must be kept in a sealed container in order to preserve its moisture content. When revealed to air, it may solidify as the moisture slowly dehydrates. Some people also opt for a metal container. As long as it’s properly kept, brown sugar really doesn’t have a shelf life, though the quality is best when used within 2 years.
You can also soften the solidified brown sugar by adding a chunk of bread, a few marshmallows, or an apple piece to the container and closing it tightly. Within a few hours, the molasses will draw some of the moisture and the sugar will be soft again.
Substitute for Brown Sugar
If you want to search out for any other substitute for brown sugar, the following alternatives will be of great taste.
Molasses is a thick and viscous product made from refining sugarcanes and sugar beets. Add it to your coffee if you wish to use it as an alternative for brown sugar. Molasses are safer if they are consumed in moderate quantities.
Maple syrup is thick in nature and is usually made from xylem juice of red and black maples. It is less sweet in taste than molasses so adding a more amount will bring out the best outcome for the required taste.
Honey is also a best sweetener that can be used as an alternative to brown sugar. It is sweeter than sugar so adding less amount of it will make a healthy sip for your taste buds.
I would certainly choose to use biological sweeteners over synthetic ones as far as sweeteners are involved. Opt for the use of brown sugar in coffee unless you’re diabetic and absolutely can’t have sugar. If you’re health-conscious, just add a small amount of sugar, just enough to overturn the tartness.
Wouldn’t you like to swig such healthy cup of coffee with relish? Definitely, you’ll. Read More Vanilla Panna Coffee