PUBLISHED 10/11/2006
More healthful, no. More flavorful, yes. Most brown sugars come from the same place as white sugar (sugar cane or sugar beets) and all are chemically identical, containing sucrose. Darker sugars like muscovado or demerara, or sugars labeled "raw," are simply processed differently to retain molasses or other flavors. But while molasses supplies some minerals, the amount in brown sugars is too small to make a health difference. Deeper-colored sugars can, however, add a richer flavor to your coffee or more texture to your baking.
