Sugar and Jaggery are two common sweeteners used throughout the world. Although both jaggery and sugar are obtained from the same sources, they are much different in their properties and benefits.

Just as two identical twins born of the same parents are different in many respects; jaggery and sugar, born of the same sugar cane juice, are different from one another. These differences must be kept in mind for their proper use. Let us have a look at these differences.

Difference in Color

Sugar and jaggery are completely different in color.

Sugar: Sugar typically has a bright white color.

Jaggery: Jaggery shows some true Eastman colours, ranging from golden yellow to golden brown, brown, dark brown and like the color of dark chocolate, depending upon the extent to which it was cooked.

Difference in Texture

Sugar and jaggery vary greatly in texture as well.

Sugar: Sugar is solid, hard and crystalline.

Jaggery: Jaggery is semi-solid, softer than sugar, and amorphous.

Difference in Processing

The first stage of the manufacturing of jaggery and sugar is the same. This first step is the boiling of sugar cane juice. It changes from that point however, as explained below.

Sugar: After the initial boiling, in the case of sugar, this syrup is treated with charcoal (preferably bone charcoal) to absorb unwanted particles and to give a clear, transparent solution. This solution, once it condenses and crystallizes, results in the commonly known form of sugar.

Jaggery: In the case of jaggery, there is no treatment with any kind of charcoal, nor there is any kind of crystallization. That is why, in India, particularly among Hindus, jaggery is considered sacred, while white sugar is not. For jaggery, the mother syrup is boiled and boiled continuously until it is formed into a thick paste, which is then poured into molds to make blocks of jaggery of the desired quantity.

Difference in Composition

Both Jaggery and Sugar are predominantly made up of sucrose, but there are some differences.

Sugar: Only sucrose (C12H22O12).

Jaggery: Predominantly sucrose (C12H22O12), with traces of mineral salts, iron and some fiber.

Difference in Health Benefits

Although both jaggery and sugar are meant for providing energy for the body, their mode of energy release is somewhat different.

Sugar: Being one of the simplest available forms of sucrose, sugar is instantly absorbed in the blood and releases a burst of energy. This may prove harmful for some internal organs such as the kidneys, eyes, and brain, particularly for patients with diabetes. Again, for some unknown reason, sugar solution in water is considered cooling in nature. So, in some places, it is not recommended to consume sugar when someone has a cold.

Jaggery: Jaggery is far more complex than sugar, as it is made up of longer chains of sucrose. Hence, it is digested slower than sugar and releases energy slowly and not instantaneously. This provides energy for a longer time and is not harmful for the body. However, this does not certify it as fit for consumption by diabetics, because ultimately, it is still sugar. Jaggery also gathers a considerable amount of ferrous salts (iron) during its preparation, as it is prepared in iron vessels. This iron is also good for health, particularly for those who are anemic or lack iron. Again, jaggery also contains of traces of mineral salts which are very beneficial for the body. You might have experienced this when consuming jaggery, it leaves a hint of salt on the tongue.  These salts come from the sugar cane juice where it is absorbed from the soil. Furthermore, jaggery is very good as a cleansing agent. It cleanses the lungs, stomach, intestines, esophagus and respiratory tracts. Those who face dust in their day to day life are highly recommended to take a daily dose of jaggery. This can keep them safe from asthma, cough, cold, and congestion in chest.

Difference in Cultural Aspects

Sugar and jaggery turn out to be just the opposite when it comes to the cultural aspects.

Sugar: It has almost no place in Indian culture or religious activities, perhaps because it is considered of foreign origin and made with the help of bone charcoal.

Jaggery: Jaggery has an important place in Indian culture, and perhaps also in the culture of any country where it is made, probably because it is indigenous. In India, it is offered to gods and goddesses and is used in many religious ceremonies because it is considered holy, as it does not involve any use of bone charcoal.

Difference in Industrial Aspects and Marketing

Again, there are some big differences.

Sugar: The sugar industry is very organized and highly mechanized, as almost all the sugar coming to the market is manufactured in sugar mills run by big companies. Hence, sugar is branded and it has a big influence on the CPI and thus on the economy.

Jaggery: Despite the fact that jaggery manufacturing has been practiced for centuries, much before sugar came into being and that there is a big market for it, this industry is still not organized and could not come out of the realms of the rural areas. Most of the jaggery comes from remote rural places and reach the market through agents. Unlike sugar, jaggery is known by the place of its manufacture and not by brands.

Difference in Culinary & Industrial Uses

Naturally, these differences are very interesting to discuss.

Sugar: You name it, and you have it! Sugar is found in almost every sweet thing. The whole of the sugar-boiled confectionery industry is dependent on sugar. It is used in bakery items like breads, cakes, biscuits, cookies and other bakery products. It is found in almost every sweet dish cooked in households and also in other dishes to boost the taste, including sorbets, syrups, jams, jellies, sauces, marmalade, squashes, soft drinks, packedfruit juices and sweetened milks, milk chocolates, ice creams, ice candies, condensed milks and….., this list can go on infinitely. It is also used in some medicines. Sugar is caramelized and mixed with a number of food items and beverages, including alcoholic beverages, to add taste, color and aroma.

Jaggery: Although jaggery is not as widely used as sugar, it is still very popular in Indian culinary practices. It is used in curries, lentil soups and other preparations. It is an integral part of country sweets made by combining ground nuts, grams, sesame seeds, rice flakes, puffed rice, popped rice, cashew nuts, almonds, wheat, and gram flour snacks with jaggery. These sweets are extensively consumed during the winter all over India and they provide nutrition and warmth to combat the cold. There is one big industrial use of jaggery, and that is in the manufacturing of alcoholic beverages, particularly rum. Rum, in many cases, is made by fermenting jaggery.

Difference in Availability

This difference is huge!

Sugar: It is available almost anywhere in the world now, if you leave out the dense forests of the Amazon, parts of Africa, and Mt. Everest. Availability is never a problem with sugar. Just reach out your hand and you can probably find it.

Jaggery: If you are not living in a country where jaggery is manufactured, it might be very difficult to find. It is exported to very few countries from the countries where it is produced, due to the fact that since it contains a lot of moisture, often melts on heating, and contracts fungal infections quite easily. Hence, its transport and storage is a problem. Still, you may be able to get your hands on some if you search shops that keep Indian or Asian food articles. Date palm jaggery and Palmyra jaggery are even more rarely available than Sugar cane jaggery; the reason being its very limited production.

That was a comparative analysis of sugar and jaggery. Those who have not tasted jaggery yet, it won’t hurt to try. You will love its great taste and impressive health benefits.

Sources:
i. My own experiences with jaggery since I have seen it being made since my childhood.
ii. Wikipedia Pages (For information regarding jaggery made in Myanmar).
iii. NCERT Text books for schools in India.
iv. Various reports on jaggery published in News Papers, Health Magazines and other media.

organicfacts.net/health-benefits/other/jaggery-and-sugar.html

Says Naini Setalvad, a renowned nutritionist and obesity consultant, ‘Jaggery is the closest substitute to white sugar and is healthy too. It can be used exactly like sugar as you get in powder, solid and liquid form. You can sweeten chikkis and other Indian sweets using it which make excellent dessert options. It can even be used in dals, vegetables and curries which need to be slightly sweetened.’

While some people prefer adding it to the dish itself, some prefer it as an accompaniment with their food – adding a dollop of ghee to powdered gurand eating it along with or after the meal. (Also read: 6 healthy substitutes for white sugar)

What is it made of

Jaggery is essentially unrefined sugar. It is obtained from raw, concentrated sugar cane juice, by boiling it and then making it into a block. Other sources that are used for making gur include date palm and the sap of coconut.

Why is it good for you

Here are a few benefits of this wonderful golden-brown ingredient by Neha Chandna, a well-known nutritionist.

It is a great digestive aid and should be consumed post meals.

If you suffer from constipation then include jaggery in your meals as it relieves constipation by stimulating bowel movements.

Gur is an excellent source of iron and also helps prevent anaemia.

Not only is it a better tasting natural sweetener, it helps treat cough, bloating, water retention and migraine. You can add it in your tea instead of sugar to soothe your throat from cough.

Jaggery is also good for the liver as it helps in detoxifying it. If you’ve had too many drinks at a go, eat a bit of jaggery later but remember, it is not a solution to drink heavily, you still need to monitor your intake.

It is often called medicinal sugar – jaggery has a high mineral content which ensures that our body gets its intake of micronutrients.

Why you shouldn’t eat too much of it

Thought there aren’t any notable side-effects of consuming gur, it is slightly high on the number of calories – it contains 4 kcal/gram. So people who are on a weight loss diet or are diabetic should monitor their consumption as it can lead to weight gain and fluctuations in the blood sugar levels. It is best to consult your dietician as to how much is needed by your body.

(Ref. http://www.organicfacts.net / http://www.thehealthsite.com)