Difference Between Turbinado and Brown Sugar. Brown sugar vs White sugar. Otherwise it is the same as white sugar. It works best as a slightly more flavorful alternative to white sugar. It will make your dishes darker than they would be if you had used raw sugar. Because contaminants still exist the form of fibers and mold, the sugar will be processed further to make the sugar edible. It is also used in preserving and is especially wonderful in rich relishes and chutneys. Raw unrefined sugar is not the same as the brown sugar that you see in the store, even though they are both brown. Brown sugar has more liquid and has around 0.25 fewer calories per gram than white sugar. Raw unrefined sugar is not the same as the brown sugar that you see in the store, even though they are both brown. Raw sugar is less processed and the molasses content is natural. There are not many differences. It’s not like you’re eating the actual plant. Sugars like muscovado, demerara, and turbinado have flavor depths and aromatic heights that blow plain ol’ granulated sugar out of the water.While most of these sugars are classified as “raw,” they’re still typically refined to some extent in order to be used in cooking. Brown sugar: Brown sugar is mainly used for baking, caramels, toppings, sauces preparation and is ideal on hot cereals (porridge). But now brown sugar is usually produced by adding cane molasses to refined white sugar crystals. Although the two may look similar, turbinado sugar and brown sugar are a bit different. Raw Unrefined Sugar. They are present in very high concentrations, mainly in sugarcane and sugar beet. A teaspoon of brown sugar contains 17 calories and it contains 4.5g of carbohydrate, whereas the same amount of white sugar has about 18 calories with 4.6g of carbohydrates. Raw Sugar Vs. Brown Sugar: SPICEography Showdown. But keep the raw sugar around. Brown sugar has a distinctive brown color because of the presence of molasses. Refined sugar is devoid of all nutrients. If you think sugar is just sweet, think again. This makes brown sugar look healthier and more natural, but it isn’t. It’s light brown in color and contains larger crystals. Poggi, E. Muriel (1930). Sucanat is the best substitute for white or brown sugar in your recipes for cookies and cakes. Unrefined raw sugar is made from the juice from the sugar cane plant and has trace minerals and nutrients present. Use a “raw” sugar; for best results, choose the one whose grain size is most equivalent to that of white granulated sugar. Florida Crystals is another processed sugar with molasses removed that attempts to masquerade as natural so beware. Both raw and brown sugars are essential culinary ingredients, and both have a lot of similar applications. Excess consumption of these sugars is associated with detrimental health effects. Raw sugar: Compared to refined white sugar, raw sugar retains its natural syrup coating which gives it added flavour and a golden colour. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, … And again, they could be anything. “Raw Sugar” By Editor at Large – Own work (CC BY-SA 2.5) via Commons Wikimedia, “Brown Sugar” By Moe Rubenzahl – Moe Rubenzahl, (GFDL) via Commons Wikimedia. This sugar is light brown in color and is termed raw sugar. Molasses is the key ingredient that distinguishes brown sugar from granulated sugar, and it's this ingredient that makes brown sugar shine in banana bread, gingerbread cookies, and so much more.But aside from color, is there really a difference between light and dark brown sugars? History of the Beet Sugar Industry in California. Sugar in the Raw, a brand of turbinado sugar, is one option that -- per its name -- might seem like a natural and nutritious alternative. Magnuson, Torsten A. 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