It is regularly said that brown sugar is a more beneficial choice than white sugar. In any case, you can see that to cunning advertising or plain and straightforward illusion.
As a general rule, brown sugar is frequently customary table sugar that is turned brown by the reintroduction of molasses. Regularly, molasses is isolated and expelled when sugar is made from sugarcane plants.
Now and again, brown sugar — especially when it is alluded to as "crude sugar" — is simply sugar that has not been completely refined. But, as a general rule, makers like to reintroduce molasses to fine white sugar — making a blend with around 5 percent to 10 percent molasses — because it permits them to better control the color and size of the crystals in the last item.
So the two assortments of sugar are comparable nutritiously. As indicated by the United States Bureau of Horticulture, brown sugar contains around 17 kilocalories for every teaspoon, contrasted and 16 kilocalories for every teaspoon for white sugar.
Due to its molasses substance, brown sugar contains certain minerals, most remarkably calcium, potassium, iron and magnesium (white sugar contains none of these). Yet, since these minerals are available in just little amounts, there is no real medical advantage to utilizing brown sugar. The genuine contrasts between the two are taste and the results for baked products.
What Really Matters:
Nutritiously, brown sugar and white sugar are not much different.