Is it better white or brown sugar? It’s an old story, on which it seems difficult to agree definitively. If in the case of many foods the nutritional values radically change in their integral or refined variant (cereals for example lose part of their virtues if they are not consumed whole), so it does not seem to be for sugar.
It is true that brown sugar (also called cane sugar) is richer in some elements than in the refining that leads to white sugar is lost, but the differences are not so clear. If the brown sugar has 17 calories per teaspoon, the white one has 16.
The taste changes slightly, because the brown one has a higher molasses content, while the contribution of other elements does not change significantly. The intake of vitamin A, pantothenic acid, and vitamins B1 and B2 remains modest in the case of brown sugar, not sufficient to justify a clear preference.
Furthermore, often this type of sugar has also been subjected to a refining process and as it is not reported on the packaging what the impact of the process is, it is not known whether the product we consume is less industrial than the white sugar counterpart.
Ultimately it seems that we can opt for one or the other type of sugar according to criteria that do not take too much account of nutritional values. We will build on the taste and use we need to make of it. Some preparations in fact, especially in the case of desserts, may require white or brown sugar resulting in a difference in results.
Let’s get more technical
Chemically, between white sugar and cane sugar, there is no difference. The molecule of white sugar and raw cane sugar is in fact exactly the same, or sucrose.
The difference is that, while in white sugar only sucrose is present, in the raw cane one there are some residues of molasses which gives it a yellow-brown color. Molasses is a substance composed of mineral salts, fibers and other components that are certainly very useful to the body, but present in percentages so low that they are not significant in terms of nutrition.
Both are therefore industrial products that do not present nutritional differences. The belief that cane sugar is healthier than white sugar is due to the idea that whole food is less refined and more beneficial; rule certainly valid for cereals, but not for sugar. Furthermore, the two sugars both provide the same calories, which correspond to 4 kcal per gram.
As an alternative to sugar you could use honey, one of the most used sweeteners since ancient times and represents a valid substitution of sugar. So it is wrong to think that the color of sugar depends on the raw material from which it is made, the cane or beet. In fact, it depends on the percentage of molasses, that is, of unpurified residue.
Traditionally, cane sugar is sold dark because it undergoes less refining processes, but if desired, dark sugar could also be made from beetroot.
Franco defines itself as a person trapped in a sedentary lifestyle, however, he is an avid fitness “addict” and like, many more in his environment spends vast parts of his leisure time on a gym, running, cycling.