Misconception: Brown And White

Don't get me wrong! I'm not being racist here! Over the years, I have observed an interesting phenomenon - (even) with the advancement of technology, easy use of internet and widespread of information, many people are still under the perception that "Brown sugar is more nutritious than White sugar". I have no idea how we came to this misconception but I hope I can debunk this popular urban myth with these information.

How they are made

Both brown and white sugar are derived from sugar cane. When raw sugar (aka Natural Brown sugar) is processed from sugar cane, the resultant has a tinge of brownness due to the presence of molasses. In order to make it white, manufacturers bleached them to remove the molasses. And brown sugar is made by adding the molasses back again.

Differences

Apart from colour, the most notable difference between the 2 is the taste of molasses. Using brown sugar in certain bakes will provide a richer flavour, but its moisture will also affect the bakes. Therefore I don't recommend using the 2 interchangeably unless the recipe calls for it specifically. Personally I do favour brown sugar's taste, however some bakes will require the plain sweetness of white sugar to bring out flavours of other ingredients. Don't change the sugars unless you are sure. =)

Nutrition

To be exact, (natural) brown sugar is really more nutritious than white sugar. Thanks to the molasses, it contains traces of several different minerals. But because the amount is so miniscule, it will not be a real health benefit unless consumed in absurdly large quantities. In fact, brown sugar contains more calories than white sugar. There are some claims about "Natural Brown" sugar being more nutritious than "Brown" sugar itself. Some of which are highly sought after and even given special names like "Demerara" or "Muscovado". Since there is a greater amount of molasses present compared to brown sugar, therefore more minerals, more nutritious. So I guess there are some truth to this claim but again, the overall difference is still negligible. If there's anything good about natural brown sugar, it is the lack of chemical agents that people should focus on. 

Conclusion

There are no significant differences in their nutritional value. To me, they are all sugar which will contribute calories no matter which. The deciding factor should be dependent on which baked good you are going to make. If the recipe calls for brown sugar, consider using Natural brown sugar since it is free from bleaching and/or chemical agents. However, remember to consume in sensible amount! =P

*On a personal note, I do feel that Muscovado seems richer than regular brown sugar.*

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