Brown sugar
Brown Sugar
Brown sugar (/braʊn ˈʃʊɡər/) is a type of sugar that is a sweet, crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
Etymology
The term "brown sugar" is derived from the color of the product, which is brown due to the presence of molasses. The word "sugar" comes from the Sanskrit word "śarkarā," which means "ground or candied sugar," while "brown" comes from the Old English "brún," which refers to a dark or dusky color.
Types of Brown Sugar
There are two types of brown sugar: light and dark. Light brown sugar has a delicate flavor while dark brown sugar has a more intense molasses flavor.
- Light Brown Sugar - Light brown sugar contains about 3.5 percent molasses by weight.
- Dark Brown Sugar - Dark brown sugar contains about 6.5 percent molasses by weight.
Related Terms
- Molasses - A thick, dark brown syrup obtained from raw sugar during the refining process, a version of which is used in baking.
- Sucrose - A compound which is the chief component of cane or beet sugar.
- Sugar Beet - A plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.
- Sugar Cane - A tall tropical plant with a stout, jointed, fibrous stalk that is rich in sucrose, which accumulates in the stalk internodes.
Health Effects
Brown sugar has slightly fewer calories than white sugar, however, it's not significantly healthier. Both types are high in sugar and calories and should be used in moderation in a balanced diet.
External links
- Medical encyclopedia article on Brown sugar
- Wikipedia's article - Brown sugar
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