White or brown sugar, what differences?
White or brown sugar? This has been the recurring question since white sugar was demonized to brown’s advantage. But what’s the real difference?
White sugar comes from sugar beet, a plant spread over Europe, while brown sugar is obtained from sugar cane, a traditionally tropical plant, now grown in Southern Italian zones too.
No substantial difference in the two sugar types’ composition. They are both made up of saccharin, in turn formed by two sugar molecules which the digestion splits into fructose and glucose.
The two sugar types are also similar nutritionally. Brown sugar is usually kept amber color, thanks to minimal residual molasses, but the physio-chemical refining processes deprive both sugar types of any impurity. For better or worse, where there is excess, pure saccharin.