White sugar is good and will not damage the color of the mung bean soup, but you need to add more white sugar. It is not as sweet as brown sugar. Add a little and it will feel sweet. In fact, white sugar, rock sugar, and brown sugar are all extracted from sugar cane and beet, and they all belong to the category of sucrose.

Brown sugar is a mixture of sucrose and molasses. White sugar is made from brown sugar through several processes such as washing, centrifugation, honey separation, and stripping. Rock sugar is formed by recrystallization of white sugar under certain conditions.

Their chemical composition is sucrose. During long-term storage of brown sugar, the molasses will oxidize, resulting in a darker color and a sour taste. At this time, the brown sugar can no longer be eaten.

Although brown sugar has more impurities, its nutrients are better retained. It has the functions of replenishing qi, relieving the phlegm, helping the spleen to transform food, nourishing blood and breaking blood stasis. It also has the effect of dispersing cold and relieving pain. Therefore, for women suffering from dysmenorrhea and other symptoms caused by cold and physical weakness or postpartum, drinking some brown sugar water often has a significant effect.