Coconut sugar is produced from the juice of cut flower buds of the coconut palm. It has been used as a traditional sweetener for thousands of years in the southern and southeastern regions of Asia where the coconut palm is very widespread. The world's largest producers of coconut sugar are the Philippines and Indonesia.
Taste and flavour:
Coconut sugar is almost as sweet as brown sugar, but there is a slight hint of caramel. However, coconut sugar is not a highly processed product. The color, sweetness and taste of coconut sugar may vary depending on the coconuts used, the season they are harvested, and the area where they are harvested.
Coconut sugar qualities:
Low glycemic index
Coconut sugar has a comparatively low glycemic index - 35. By comparison, the glycemic index of white sugar is between 60 and 65. Foods and sweeteners with low glycemic index reduces insulin levels. Coconut sugar also contains fiber - inulin that slow glucose absorption.
High nutrients content
Coconut sugar contains about 16 calories and 4 grams of carbohydrate per teaspoonful. Sugar obtained from the coconut palm has a high content of antioxidants, iron, calcium and potassium.
Coconut sugar is one of the most desirable natural sweeteners. This sugar is pure and does not undergo any processing. With coconut sugar you can prepare various desserts and drinks.
Fructose is a carbohydrate that is rapidly converted into fat. Fructose breaks down hard and only the liver is capable of "destroying" it. Coconut contains 70-79% sucrose and only 3-9% fructose.
Coconut sugar from the nectar of the flower buds of the coconut palm.
Nutritional values per 100 g:
Energy: 1620 kJ / 386 kcal
Fat: 0.36 g
of which saturates: 0.17 g
Carbohydrates: 94.14 g
of which sugars: 81.45 g
Fiber: 1.24 g
Proteins: 0.83 g
Salt: 0.16 g
Coconut sugar is used for direct consumption and sweetening of various types of desserts, drinks, baked goods, etc.
Coconut sugar has a low glycemic index (GI), is suitable for diabetics.
Packing: 250 g