Brown sugar and white sugar are essentially granulated pure sucrose derived from sugar cane or beets. Not to be confused with raw sugar, the reason for brown sugar's colour is that molasses has been added into it. Due to that, brown sugar has a slightly more moist and softer texture. The amount of added molasses determines brown sugar's colour depth and texture.
Healthier Option?
Surprise surprise! These two options of sugars contain almost similar nutritional contents. Brown sugar contains 17 kilo-calories per teaspoon, making it one kilo-calorie more than white sugar. Though, brown sugar has a slightly higher calorie content than white sugar – 1/4 cup of white sugar contains 194 calories while 1/4 cup of brown sugar contains 209. Because of the presence of molasses, brown sugar does contain certain minerals that white sugar does not, such as calcium, iron and magnesium. However, the content is so low, it is almost insignificant.
Taste-wise.
According to experts, both sugars, when in the same amount, are almost equally sweet. But they do vary in taste – brown sugar has a richer taste than white sugar due to the way it is produced. In fact, brown sugar carries a sort of fragrant caramel note! The darker the brown sugar, the richer it tastes.
When in use.
When used for baking, experts believe that these two sugars are interchangeable. The main difference is the colour of the baked goods- brown sugar would give it a brown hint. As brown sugar contains molasses that results in more moisture, goods baked with brown sugar tend to be denser, moister and carries a hint of rich caramel flavour. Just remember to reduce the other wet ingredients when substituting white sugar with brown.
The bottom line is, both kinds of sugar have almost similar nutritional benefits and only vary in taste and colour. And remember ladies, consuming large amounts sugar, be it white or brown, is not good for the body.
Sources: Livestrong.com
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