Because the sweetness of brown sugar is lower than that of sugar, but the sweetness purity is not high, it can be used to make drinks or western-style cakes without affecting the original flavor of other materials, which has the effect of making cakes fluffy.

Brown sugar contains more than 90% carbohydrates, the main component is sucrose, and the content is between 76.55 and 89.48%. Followed by reducing sugar.

3.69- 10.8%; The water content is 1.5- 15.8%. Brown sugar also contains minerals (up to 3%), mainly calcium, potassium, sodium, chlorine and phosphate, as well as some essential nutrients or low molecular elements, including iron, zinc, magnesium, copper, cobalt, nickel and chromium.

Extended data:

Brown sugar of different colors will be given different names, and the boiling process is long. Dark brown sugar, also called brown sugar, is more common in Taiwan Province Province, Ryukyu and Japan.

Brown sugar or brown sugar is the first product in the process of sugarcane sugar production, which is powdery and nutritious. In recent years, the sugar yield of sugar beet tends to exceed sucrose.

It is difficult for people in modern temperate regions to distinguish between traditional brown sugar and granulated sugar, but they mistake beet sugar products, especially brown sugar.

The specific chemical composition of brown sugar depends on the type of sugarcane used, the soil where it grows, the fertilization method and the processing method.

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