Raw Sugar vs. Brown Sugar
Key Differences
Comparison Chart
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Calories
Minerals
Synonyms
Raw Sugar vs. Brown Sugar
Raw sugar is the remaining sugar after the removal of molasses. Brown sugar purified with white sugar with a varied amount of molasses added. Raw sugar is formed if the last purification activity bypassed. Brown sugar obtained by adding molasses. Raw sugar contains a low amount of calcium, potassium content, and iron. Brown sugar, on the other hand, includes a somehow high amount of iron, potassium content, and calcium.
Raw sugar carries fewer calories as compared to brown sugar. Brown sugar takes more calories when compared to raw sugar. Raw sugar is formed from sugar cane directly. Brown sugar then sent for further possessing. Raw sugar is the unrefined form. Brown sugar is unrefined or sometimes a partially refined form.
Raw sugar formed when sugar cane is brought directly from fields. Brown sugar formed by mixing white sugar in it. Raw sugar has less sweetish dish while comparing to brown sugar. Brown sugar is more sweetish than raw sugar. Raw sugar is used in making goods that seem to bake in a more pure form. Brown sugar is a more industrial item and mostly used in the baking process.
What is Raw Sugar?
Raw sugar is the outcome of sugar manufacture before purification or refinement that consists of pale yellow to brown sugar crystals, which covered with syrup. Raw sugar is considered as a grainy texture coarse sugar having light amber color and shows glittering and sparkling appearance. Raw sugar is formed, when sugar cane brings from the fields, sugar millers grind it to take out the sweet juices.
The color of raw sugar is directly proportional to its boiling time, the more the boiling point, and the color will be darker. A packet which is equal to 1 teaspoon of raw sugar has 5 grams of carbohydrates and 20 calories. Raw sugar is the residue that left as a result of processing the sugar cane while removing the molasses and refined to get sugar crystals.
Raw sugar is more organic or natural sugar with brown color. The raw sugar color is due to the molasses presence. It has essential minerals and vitamins. Raw sugar contains fibers and molds. It has much similar taste and flavor to brown sugar. Raw sugar also comes under the meaning of more natural, unprepared, coarse, rough, unprocessed, impure, rural, and unrefined. It served with coffee and tea in an edifice, bars, and restaurants. Raw sugar is healthier because it is less processed.
Raw sugar is of three main types; one of these is Turbinado sugar, which contains moisture in its texture. Another type is Demerara sugar, which has a little bit of harsh texture. Barbados sugar is also a form of raw sugar that one can get by passing it through the process of steam cleaning. Turbinado and Demerara sugar contain a high amount of molasses, which is naturally present in it.
What is Brown Sugar?
Brown sugar is the white sugar in its refined form with the addition of molasses. Brown sugar with regarding its history came into existence in the late 19th century, and it produced by the merge processed white sugar industry. It is formed by mixing white sugar crystals with different amounts of molasses resulting in a cottony, chunky product termed as brown sugar. There are also some threats regarding brown sugar, which are naming as; Insomnia, Weight loss, lack of concentration, loss of appetite, etc.
Light brown sugar comprises 3.5% molasses, and dark brown sugar might 6.5% molasses. Brown sugar, while it is of 100 grams, contains 380 calories. Brown sugar is considered insignificant because of the presence of some minerals. By comparing raw sugar, brown sugar carries more calories. While regarding its flavor, it has a more sweet caramel and toffee-like flavor, which is because of molasses. Because of its appealing color, it is considered a more favorable item to use in cookies and different kinds of cakes.
Regarding its production, brown sugar produced in Brazil, South Africa, Australia, Europe, the Caribbean, and some parts of the U.S. Raw sugar is used in cooking, in sauces, and for garnishing some sweet dishes. Commercialized brown sugar carries molasses amount from 3.5% to 6.5%. The particle size of brown sugar varies, but its size generally considered less than coarse white sugar. Brown sugar is usually taken as a purely industrial product. Light brown sugar is less complex and soft and milder. On the other hand, dark brown sugar tastes like caramel or butterscotch with a rich flavor of molasses.
