I am wondering if anyone has tried using palm sugar as a substitute for Belgian candi sugar. I was trying to figure out what kind of sugar the palm sugar was and I found this chart of nutritional values. I was assuming that palm sugar was only sucrose but it seems to have a little more than that. Any issues with the below?
Macro-nutrients (mg / 100gm)
Nitrogen (N) 202
Phosphorus (P) 79
Potassium (K) 1,030
Calcium (Ca) 8
Magnesium (Mg) 29
Sodium (Na) 45
Chloride (Cl) 470
Sulfur (S) 26
Boron (B) 0.6
Zinc (Zn) 2
Manganese (Mn) 0.1
Iron (Fe) 2
Copper (Cu) 0.23
Thiamine 0.41
Vitamin C 23.4
Analyzed by PCA-TAL, Sept. 11, 2000. (MI Secretaria et al, 2003) in parts per million (ppm or mg/li). www.nutritiondata.com
I was wondering about this only because of discussing with someone that Belgian candi sugar was not worth the money and that it was simply sucrose. Then reading on a previous thread that inverted sugar was even better to use. I saw this with the vitamin C in it already and was wondering if it would work even better in place of regular sugar.
Thanks, Nick
Macro-nutrients (mg / 100gm)
Nitrogen (N) 202
Phosphorus (P) 79
Potassium (K) 1,030
Calcium (Ca) 8
Magnesium (Mg) 29
Sodium (Na) 45
Chloride (Cl) 470
Sulfur (S) 26
Boron (B) 0.6
Zinc (Zn) 2
Manganese (Mn) 0.1
Iron (Fe) 2
Copper (Cu) 0.23
Thiamine 0.41
Vitamin C 23.4
Analyzed by PCA-TAL, Sept. 11, 2000. (MI Secretaria et al, 2003) in parts per million (ppm or mg/li). www.nutritiondata.com
I was wondering about this only because of discussing with someone that Belgian candi sugar was not worth the money and that it was simply sucrose. Then reading on a previous thread that inverted sugar was even better to use. I saw this with the vitamin C in it already and was wondering if it would work even better in place of regular sugar.
Thanks, Nick