Natural brown sugar, raw sugar or whole cane sugar is a brown sugar produced from the first crystallization of the sugar cane. Based upon weight, unrefined brown cane sugar, when fully refined, yields about 70% white sugar. There is more molasses in natural brown sugar, giving it a higher mineral content. Some natural brown sugars have particular names and characteristics, and are sold as turbinado, muscovado, or demerara sugar. Although brown sugar has been touted as having health benefits ranging from soothing menstrual cramps to serving as an anti-aging skin treatment, there is no nutritional basis to support brown sugar as a healthier alternative to refined sugars despite the negligible amounts of minerals in brown sugar not found in white sugar.
Turbinado and demerara sugars are made by crystallizing raw sugar cane juice, then spinning it in a centrifuge to remove water and some impurities. Demerara sugar has less molasses than light brown sugar.
Muscovado (also moscovado), an unrefined, dark brown sugar, is produced without centrifuging and has much smaller crystals than turbinado sugar. The sugar cane extract is heated to thicken it and then pan-evaporated in the sun and pounded to yield an unprocessed, damp sugar that retains all of the natural minerals.
Read more about Natural Brown Sugar: Culinary Considerations, Nutritional Value, See Also
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—Henry David Thoreau (1817–1862)
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