Brownsugarexporter.com -
Coconut
sugar is made from the sap of flower buds from the coconut palm tree. Sap boiled over medium heat until
most of the water content evaporates. The final product is coconut sugar, which
is caramel colored and tastes similar to brown sugar.
Chemically
speaking, a lot of coconut sugar is identical to white sugar (eg sucrose).
Seventy to 79 percent of the coconut sugar is sucrose; the remainder consists
of individual molecules of glucose and fructose (sugar make up two of the
sucrose). When it comes to calories and carbohydrate content, there is no
difference between the palm sugar and white sugar - both have 16 calories and 4
grams of sugar per teaspoon.
Coconut
sugar is often hyped as retaining many of sap minerals, especially potassium.
It is true that 100 grams (25 teaspoons!) Coconut sugar has 1,030 mg of
potassium, almost a quarter of the value of the day. But do not count on
getting nothing but sugar in one or two teaspoons.
According
to the Philippine Food and Nutrition Research Institute, coconut sugar has a
lower glycemic index (35) of white sugar (60 to 65), which means it does not
spike blood glucose and insulin levels as table sugar does. (Honey and agave
syrup are low on the glycemic index scale as well.) Glycemic index value of 55
or less is considered low; value of 70 or higher.
Bottom
line: Nutrition, there is not much difference between table sugar and coconut
sugar. Both are sugars added we need to limit. Too much sugar of any type -
white, chocolate, coconut, honey, maple syrup, agave nectar - increase blood
triglycerides, lower HDL (good cholesterol) and contributing excess calories to
your diet. If you decide to switch to palm sugar, use it sparingly. (BD)