Coconut sugar — a 100% organic product — not identical to cane sugar, because in the production process of the latter, slaked lime is traditionally used.
Let’s consider a few key characteristics of the Ceylon elixir of longevity
Coconut sugar is made from the nectar of coconut blossoms. A coconut palm flower is cut several times within 3-4 hours, and nectar is collected in a container attached to the flower. Then it is filtered and evaporated in a large container to the state of syrup, while the intensity of the evaporation temperature gradually increases, after the desired degree of thickening, the syrup is filtered.
Coconut sugar contains ten times more zinc and four times more magnesium than beet sugar. There is thirty-six times more iron in coconut sugar! However, you should not consider coconut sugar as a source of vitamins for your body. For such purposes, you would have to eat so much of it that it would be tantamount to running into the open arms of diabetes. However, the product is saturated with vitamins of group B, minerals: nitrogen, phosphorus, potassium, sodium, chlorine, sulfur.
The glycemic index of coconut sugar is 35, while that of beet sugar is almost twice as high – 68 points. The GI of cane sugar is close to that of beet sugar and is 65.
As for calorie content, 100 g of coconut sugar has approximately 375-380 kcal. This indicator is lower than that of beet (399 kcal) and cane (398 kcal) sugars, which are almost at the same level in terms of calories.