Brown sugar is also edible sucrose without highly refined decoloration. Because its color is close to black, it is called brown sugar in Japan and Taiwan Province Province. Traditional brown sugar and brown sugar are both edible sucrose made by the same method, which have the same nutritional value and edible efficacy.
The difference between brown sugar and brown sugar is mainly in the following points:
First, the color depth between brown sugar and brown sugar is caused by the different time of boiling syrup. The brown sugar is boiled for a long time, and the sugar brick made from concentrated syrup presents a nearly black appearance. As for the difference in shape and thickness between the two, it is because of the different ways of reprocessing, so there are usually candies and powdered sugar cut into different sizes.
Second, whether it is brown sugar, brown sugar, yellow sugar, white sugar or rock sugar, the initial refining method is the same. The reason why it becomes different colors and different kinds of sugar is because the degree of decoloration is different in the final refining. The higher the degree of refinement, the whiter the color and the higher the purity, but its sweetness will not increase with the increase of purity.
Third, brown sugar retains more nutrients in sugarcane, which is easier to be digested and absorbed by the human body and can quickly replenish physical strength. It is called "Oriental Chocolate". In addition, it also contains malic acid, riboflavin, carotene, nicotinic acid, manganese, zinc, chromium and other indispensable trace elements for human growth and development. Besides providing heat energy, brown sugar also contains trace elements and minerals such as calcium, potassium, iron, magnesium and folic acid, which is not only of high nutritional value, but also beneficial to the acid-base balance in human body.