This sweet ingredient contains more calcium, potassium and magnesium than refined sugar.

Sugar is one of the most common ingredients in cooking and is present in countless dishes and desserts. Its flavor makes it a delight hard to resist for those who enjoy sweet foods. However, nutrition specialists recommend limiting its consumption and, instead, opting for natural alternatives that may offer certain additional benefits.

One of these alternatives is brown or muscovado sugar, which has gained popularity not only for its flavor but also for being considered a less processed option. Its golden appearance and composition have led some to call it "gold dust."

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Unlike refined or table sugar, brown sugar undergoes a less intensive process, allowing it to retain a small amount of natural molasses. This dark substance, which remains in its structure, It contains minerals such as iron, magnesium, calcium, and potassium. Their presence also gives it a deeper flavor and a slightly moister texture.

Compared to white sugar, this less refined variety retains some of its original compounds, giving it a darker hue and a more caramel-like taste. In fact, with a more pronounced flavor, It can be used in smaller quantities to achieve the same level of sweetness, which could contribute to reducing total sugar intake in the diet.

Is brown sugar really healthier?

Although many people consider brown sugar to be better than white sugar, experts point out that the nutritional differences between the two are minimal. While it's true that brown sugar contains traces of minerals from molasses, The quantities are so small that they do not represent a significant contribution to the daily diet.

In this regard, the World Health Organization (WHO) recommends that added sugars (including all varieties) not exceed 10% of daily calories. Exceeding this threshold can contribute to the development of health problems such as obesity, metabolic diseases, and dental decay.

What type of sugar is more convenient?

The choice between white or brown sugar shouldn't be based solely on nutritional value, as in practical terms, both contain similar levels of calories and carbohydrates. The real difference lies in the manufacturing process and flavor profile.

While white sugar undergoes a more rigorous refining process that almost completely eliminates the molasses, brown sugar retains some of it, making it slightly less processed. This does not make it a healthy food, but it does make it an option that could be preferred for its flavor and culinary characteristics.

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Both white and brown sugar should be consumed in moderation. Although the latter contains minimal amounts of minerals such as calcium, potassium, and magnesium, its contribution to the diet is limited. Therefore, the key is not choosing one over the other as a source of nutrients, but rather controlling the total amount of sugar consumed daily.

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