I did try Jaggery in a cup of tea as promised in the previous episode and my verdict is that it tastes really okay. made using traditional methods of pressing and distilling palm or cane juice.
This is a 3-step process: Extraction: The palms are pressed to extract the sweet sap.
Clarification: The juice is then left to stand in large containers so that all sediment settles to the bottom. Next, it is strained to extract a clear liquid.
Concentration: The juice is placed in a very large, flat-bottomed pot and then boiled. In this process, jaggery is stirred and the impurities skimmed off the top until only a yellow, dough-like substance remains. This ‘dough’ is then placed into molds or containers where it is left to cool into jaggery, Finally, these blocks of Jaggery are ground to produce the powder.
I did a study of the nutritional value as opposed to refined white cane sugar. Most of us are aware that any nutritional value in the initial raw sugar juice is spun out at high speed leaving zero benefits, the Jaggery is extracted differently, as seen above, and retains most of its original nutritional value:
- Calories: 383.
- Sucrose: 65–85 grams.
- Fructose and glucose: 10–15 grams.
- Protein: 0.4 grams.
- Fat: 0.1 grams.
- Iron: 11 mg, or 61% of the RDI.
- Magnesium: 70-90 mg, or about 20% of the RDI.
- Potassium: 1050 mg, or 30% of the RDI.
- Manganese: 0.2–0.5 mg, or 10–20% of the RDI.
Conclusion: Although the above is proof of its nutritional content, it still is basically sugar.
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Have you tasted Jaggery?