Brown sugar is a natural sweetener, which is made from sugarcane, beet and sweet plants through processing and saccharification. The production process of brown sugar does not lose a lot of vitamins and minerals through fine processing like white sugar. The original production technology of brown sugar contains certain amino acids, phosphates, organic acids, phenols, vitamins B1 and B2, etc. These natural nutrients and unique flavor are irreplaceable by other processed sugars. There are two main techniques for making brown sugar: "simple manual manufacturing method" and "industrial processing and manufacturing method", and the types of raw materials used, brewing methods and fermentation processes are different.

Simple manual manufacturing method:

This is a traditional manual sugar making method, which is mainly divided into air-drying method and fire-burning method. Among them, the air-drying method pours molasses into a pit with a length of more than 1 meters and a width of 3.5 meters, and the whole process lasts for about three days. The fire rule requires boiling molasses in a pit 2 meters long and 5 meters wide. When boiling molasses, the charcoal fire is strong and the temperature is high, so it needs constant stirring to ensure uniform heating. The sugar crystals produced by this method are rough, dark red in color and slightly bitter in taste.

Industrial processing and manufacturing method:

The brown sugar produced by this method has good quality, bright red color and mellow taste. The raw materials for sugar production go through the assembly line production processes such as cleaning, squeezing, boiling syrup, coagulation, stirring and canning. Although the brown sugar produced by air-drying method has a traditional taste, the quality and output of brown sugar can be further improved through industrial processing.

It is better for women to drink brown sugar or sucrose. Both brown sugar and sucrose come from sugarcane, but there are some differences between them. Brown sugar is more nutritious than sucrose, because in the production process, there is no need to add chemicals in the production of brown sugar, so the benefits of sugarcane itself, including the required nutrients, can be retained.

Benefits of brown sugar for women:

Brown sugar contains more glucose and fructose, which can quickly replenish the energy needed by women's bodies. At the same time, it is rich in nutrients and minerals, such as saccharifying enzyme, magnesium, zinc, iron, copper, vitamin B1 and vitamin B2. These nutrients are very important for women's health, which can help enhance immunity, regulate endocrine, promote blood circulation and improve anemia.

Benefits of sucrose to women:

Sucrose, like brown sugar, is also a sweetener, but it contains sugar and almost no nutrients. Excessive sucrose intake will affect metabolism, cause obesity and affect oral health.

Conclusion:

Although both of them are made from sugarcane, brown sugar has more advantages than sucrose, because brown sugar can retain more nutrients of sugarcane and bring more comprehensive nutritional supplements to women. Relatively speaking, women can choose more brown sugar when they consume sweeteners.