White sugar and brown sugar are two different types of sugar, but is one of them healthier compared to the other?

Both have contrasting colors, tastes, and properties that offer varying functions when used as ingredients.

Why White Sugar and Brown Sugar Have Different Colors

According to the Sugar Association, manufacturers produce sugar by getting sugar juice from sugar cane or sugar beet plants. Such a process covers cleaning, crystalizing, and drying the sugar.

During this process, sugar crystals are separated from molasses. This is a dark brown and thick syrup that can naturally be found in sugar cane and sugar beet.

Molasses of sugar cane are sweet, while molasses of sugar beet are not that sweet. Manufacturers make use of such molasses for animal feeds and other kinds of industries.

The molasses amount may determine the sugar's flavor, color, and moisture content. More molasses may give sugar a richer flavor and color.

Manufacturers may also boil syrup for brown sugar in order to produce brown sugar.

By altering molasses quantity and crystal size, food companies could make sugar work for various drinks, foods, and recipes.

Brown sugar is typically a mix of molasses and sugar, which is why its color is darker.

Types of brown sugar include light brown, dark brown, muscovado, and turbinado sugar.

As for white sugar, these could be confectioner/powdered sugar, granulated sugar, fruit sugar, or superfine/caster sugar.

ALSO READ: Refined vs. Natural Sugar: Here's Why the Latter, When Found in Whole Foods, Is More Beneficial

Nutritional Value: Empty Calories

The calorie amounts in white and brown sugar are quite similar. White sugar has 385 calories per 100 grams, while brown sugar has 380 calories per 100 grams.

As for certain minerals, such as iron and calcium, brown sugar has a slightly higher content.

However, with teaspoon measurements, these minimal mineral differences are not worth taking into account. Sugar in itself is not a food that is dense in nutrients. This food is generally regarded as "empty calories."

Consuming too much sugar could boost a person's risk of developing health conditions that could be serious. These conditions include heart disease, type 2 diabetes, obesity, and excess weight.

According to the Dietary Guidelines for Americans, added sugars should be limited to 10% of daily calorie intake in order to reduce chronic disease risk and avoid getting excess weight.

This means that if a person takes in 2,000 calories each day, sugar should only account for 200 of these calories. This is equivalent to 12 teaspoons.

White and brown sugars are not nutritionally valuable. Hence, it is important for their intake to be limited and for individuals to opt for nutritional alternatives.

As for honey and maple syrup, they are natural sugars. However, they could still lead to weight gain and increased chronic disease risk if too many amounts are consumed.

Nevertheless, using them in small quantities from time to time would be better compared to processed sugar. It is important to note, however, that their associated health benefits are minimal and may not offer significant health benefits.

Some nutritious alternatives for sugar are xylitol, stevia, erythritol, and mashed fruits for baking.

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