FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 29 : Processing and Preparation of Sugar and Related Products

Nutritive value

Sugar provides only energy to the body. Therefore, foods that contain relatively large amounts of sugar generally have low nutrient density-proportionately less protein, minerals and vitamins.

Table: Nutritive value of sugar per 100g

	Energy(kcal)	Carbohydrate(g)	Calcium(mg)	Iron(mg)
Sugar	398	99.4	12	0.15
Jaggery	383	95.0	80	2.64
Honey	319	79.5	5	0.69

Molasses, which contains the natural ash of the plant juices from which it is made, furnishes some nutrients other than carbohydrate such as a small amount of calcium and iron.