Brown sugar and caramel are the most common sugars in life. Because the color is similar, many people think that it is the same kind of food. Actually not, then what is the difference between brown sugar and caramel?
Why brown sugar is more expensive than brown sugar
Brown sugar has higher nutritional value than brown sugar.
Brown sugar is intended to be a dark brown sugar. Because it is nearly black in color, it is called brown sugar. Brown sugar is sucrose that has not been highly refined and decolorized. In addition to providing heat energy, it also contains trace elements such as calcium, potassium, iron, magnesium, folic acid and other minerals. Has a high nutritional value, and is conducive to the body's acid-base balance.
The difference between brown sugar and brown sugar
1, the color of brown sugar is a little deeper than brown sugar, partial black;
2. Boiled brown sugar is longer than brown sugar.
3, nutritional value is not the same: brown sweet and warm, into the spleen, with Bu Zhong Yi Qi, moderate Chinese food, spleen warm stomach effect, but also relieve pain, blood, blood and cold. And brown sugar water with high glucose concentration, a diuretic effect, can reduce postpartum retention of bladder urine, thereby avoiding urinary system infection. Brown sugar retains more nutrients in sugar cane, and is more easily digested and absorbed by the body. It can quickly rejuvenate and is called "Oriental chocolate".
4, the value of the two is not the same, brown sugar is higher than brown sugar.
What is the difference between brown sugar and caramel
After sugarcane juice, the raw sugar obtained by boiling and solidifying is brown sugar, brown sugar is obtained by refining crystalline brown sugar, and white sugar is obtained by completely refining brown sugar.
In fact, brown sugar is dark brown sugar, and brown sugar is light brown sugar.
The raw material for maple syrup is not sugar cane. It is a syrup made from the xylem of maple trees. The sugar in the sap is converted from the starch stored in the winter in the maple.
Caramel is the product of the coking reaction resulting from the continuous heating of the dehydrated sugar. The raw material is not limited to white sugar.
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