Coconut sugar has been used as a traditional sweetener for hundreds of years in the South and South-East Asian. Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel and vanilla. It is excellent for cooking, baking and enhancing the taste of beverages (coffee, tea, cocktails, smoothies) and desserts.
There are many reasons why coconut sugar is better. coconut sugar has 400 times the potassium, 30 times the magnesium, 20 times the zinc, 36 times the iron. Additional it contains Vitamin B1, B2, B3 and B6. The coconut sap, from which coconut sugar is derived, contains 16 amino acids. The amino acid which has the highest content in coconut sap is Glutamine.The Glycemic Index (GI) of coconut sugar is 35 and is classified as a low Glycemic Index food. It is considered to be healthier than refined white sugar and brown sugar.
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