First of all, according to scientific research, generally speaking, the energy and nutritional values of these three sugars are not much different. After all, the small molecular sugar we consume is not enough to have a huge impact, but small differences will also bring different changes to the quality of life.
First of all, talk about sugar, which is the most common sugar in the kitchen. We use it for seasoning and cooking. It can be obtained from sugarcane and beet, and the processing method is complicated. Raw sugar contains many trace elements, and its color is not so pure white. Therefore, it is necessary to go through filtration, extraction, recrystallization and other processes to remove the substances. Generally, it is made of white sugar, which is closer to pure things to some extent, that is, it has a pure sweetness, so its nutritional value is not very high, but a certain amount of white sugar intake is helpful to the absorption of calcium.
Next, rock sugar is not as soft and delicate as white sugar, but the crystallization of sugar. This is not explained. Generally, it is also made of white sugar, which is obtained by recrystallization. It has the function of moistening lung and promoting fluid production, and has an auxiliary effect on relieving cough and summer heat in summer, and its nutritional value is not high.
Among the three, brown sugar should be regarded as one with higher nutritional value, because it retains many original trace substances during processing, which is helpful to human health. Because it is a red crystal refined from sugarcane juice, it contains some trace elements and vitamins, and has many functions such as helping spleen to digest food, enriching blood and removing blood stasis. At the same time, it is used by many women to drink water during dysmenorrhea, relieve symptoms and remove blood stasis.