Introduction:
Cane sugar is made from sugar cane, which grows in the tropics and subtropics. It tastes of caramel and molasses and is more aromatic than common household sugar.
Use/Preparation:
Raw sugar is suitable for sweetening pastries, tea, coffee, desserts, rum and cocktails, among other things.
Health:
In terms of health, cane sugar offers no significant advantages over refined cane or beet sugar. In addition to sucrose, which also makes up white household sugar, cane sugar contains molasses (a dark brown sugar syrup), minerals and vitamins, which are, however, of no significance from a health point of view. The brownish colour remains with raw sugar because it is not purified as much as refined sugar.
Alternatives:
Beet sugar, honey, maple syrup, agave syrup, pear syrup or rice syrup can be used as substitutes. Coconut blossom sugar is particularly suitable as an alternative because of its caramel taste. In some recipes, however, the sweetness of mashed banana or applesauce can also be sufficient.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 400/1700 |
| Fat | 0 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 100 g |
| Sugar | 100 g |
| Protein | 0 g |
| Salt | 0 g |
