Jaggery
Jaggery is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains upto 50% sucrose, upto 20% invert sugars and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins and bagasse fibres.
Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India and other countries. Kolhapur is one of the largest producers of jaggery in India and has a GI tag for jaggery. It is a type of sugar that is not heavily refined, so it still contains a significant amount of molasses.
Jaggery is healthier and it contains - calories, proteins, fat, carbohydrates, fiber, sugar and also calcium, magnesium, potassium, phosphorus etc. Jaggery is an excellent source of iron.