Jaggery is a sweetener that’s becoming popular as a “healthy” replacement for sugar. It’s often referred to as a “superfood sweetener.” Jaggery is an unrefined sugar product made in Asia and Africa. Jaggery has the different names in different parts of World; like:-
Gur: Pakistan & India.
Tapa dulce: Costa Rica.
Namtan tanode: Thailand.
Gula Melaka: Malaysia.
About 70% of the world’s jaggery production takes place in Pakistan, where it is commonly called “gur.” It’s most often made with sugar cane. However, jaggery made from date palm is also common in several countries.
IS IT MORE NUTRITIOUS THAN SUGAR?
Jaggery contains more nutrients than refined sugar because of its molasses content. Molasses is a nutritious by-product of the sugar making process, which is usually removed when making refined sugar. Including the molasses adds a small amount of micronutrients to the final product. The exact nutrition profile of this sweetener can vary, depending on the type of plant used to make it (cane or palm). Around 100 grams (half a cup) of jaggery may contain:-
Sucrose: 65–85 grams.
Fructose and glucose: 10–15 grams.
Protein: 0.4 grams.
Fat: 0.1 grams.
Iron: 11 mg, or 61% of the RDI.
Magnesium: 70-90 mg, or about 20% of the RDI.
Potassium: 1050 mg, or 30% of the RDI.
Manganese: 0.2–0.5 mg, or 10–20% of the RDI.
Jaggery may also contain small amounts of B vitamins and minerals, including calcium, zinc, phosphorus and copper. Jaggery may have a better nutrition profile than sugar, but it’s still high in calories and is best consumed in moderation. Jaggery can replace refined white sugar in foods and drinks. It’s also used in palm wine production and as part of natural fabric dyes.
HOW IS IT MADE?
Jaggery is made using traditional methods of pressing and distilling palm or cane juice. This is a 3-step process:-
Extraction: The canes or palms are pressed to extract the sweet juice or sap.
Clarification: The juice is allowed to stand in large containers so that any sediment settles to the bottom. It is then strained to produce a clear liquid.
Concentration: The juice is placed in a very large, flat-bottomed pan and boiled.
During this process, the jaggery is stirred and the impurities are skimmed off the top until only a yellow, dough-like paste remains. This “dough” is then transferred to molds or containers where it cools into jaggery. The color can range from light golden to dark brown. This is important, since the color and texture are used to grade the jaggery. The lighter, “good quality” jaggery generally contains more than 70% sucrose. It also contains less than 10% isolated glucose and fructose, with 5% as minerals.
• Improved Digestive Health
• Anemia Prevention
• Liver Detoxification
• Improved Immune Function
• Boost the total count of Hemoglobin in the Blood
• Helps in maintaining Blood Pressure
• Ability to purify the Blood. It cleanses the blood, leaving the body healthy.
• Prevents joint and bone problems, like arthritis
• Regulate proper functioning of Digestive System
• Provide nourishment to every part of body
• Prevent and Treat Skin Problems, like Acne and Pimples
• Prevents Anemia
• Releases Energy Slowly
• Cleanses Stomach and Respiratory Tract
• Rich in Fiber and Minerals
• Creates Cooling Effects
• Control Acid Formation
• Boost Muscular Health
• Improve Bones and Teeth
• Cure Constipation
• Reduce Stress