Brown sugar is edible cane sugar that is not highly refined and decolorized, and is called brown sugar in Japan and Taiwan because its color is close to black. In addition to its function as sugar, brown sugar is also rich in vitamins, glycolic acid, and trace elements such as iron, zinc, manganese, and chromium, making it much more nutritious than white granulated sugar.

The difference between brown sugar and brown sugar is as follows:

1. The shades of color between brown sugar and brown sugar are due to the different lengths of time the syrup is boiled. Brown sugar boiling time is longer, the syrup is concentrated sugar brick made of nearly black appearance. The difference in shape and thickness between the two is due to the different methods of reprocessing, so it is common to see sugar bricks cut into different sizes and powdered sugar ground into powder.

2. Whether it is brown sugar, brown sugar, yellow sugar, white sugar or rock sugar, the initial refining method is the same. The reason why they become different colors and types of sugar is that the final degree of refining and decoloration is different. The higher the degree of refining, the whiter the color and the higher the purity, but the sweetness will not increase because of the increase in purity.

3. Brown sugar retains more nutrients in sugarcane, which is more easily digested and absorbed by the human body and can quickly replenish physical strength, which is known as the "chocolate of the East". In addition, it also contains malic acid, riboflavin, carotene, niacin and trace elements such as manganese, zinc, chromium and other indispensable ingredients for human growth and development. Brown sugar in addition to providing heat, but also contains calcium, potassium, iron, magnesium and other trace elements, as well as folic acid and other minerals, not only the nutritional value is very high, but also conducive to the acid-base balance in the human body.