Brown sugar is sucrose that has not been highly refined and decolored. In addition to providing heat energy, it also contains trace elements, such as calcium, iron (one tablespoon 15g brown sugar contains 70 mg of calcium, which is equivalent to the calcium content provided by half a piece of tofu, and at the same time contains 7 mg of iron, which is equivalent to more than half of the daily intake of each person), potassium, magnesium, riboflavin, nicotinic acid, folic acid and other minerals. It has high nutritional value and is beneficial to the acid-base balance of human body.
In the production process, the refining system of brown sugar is relatively low, and many minerals and vitamins, especially calcium, potassium, iron, magnesium and folic acid, are reserved, which are not available in refined white sugar and rock sugar. Nutrition experts have always advocated a return to a natural and rough diet, and black soup conforms to this concept. Therefore, eating brown sugar not only tastes sweet, gets calories, but also absorbs some nutrients. Those who prefer sweets or are used to finding sweets to satisfy their appetite may wish to give up refined sweets and eat brown sugar instead.
From the perspective of TCM health, brown sugar is particularly helpful for women's health, especially for women with menstrual pain. Black sugar in the eyes of Chinese medicine is a kind of warm food, which has the effects of benefiting qi, relieving exterior syndrome, promoting blood circulation, removing blood stasis, warming meridians and dispelling cold, and relieving pain. Women eat brown sugar during the physiological period in order to make menstrual blood smooth and avoid amenorrhea and dysmenorrhea. Calcium and magnesium contained in brown sugar can play a calming and relaxing role together, while iron supplements the loss of physiological period, so that the body will not feel tired because of iron deficiency.