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A survey of micronutrient levels in a range of sugars (sucrose) of varying purity
Author(s) -
Sangster S. A.,
Righelato R. C.
Publication year - 1989
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.1989.tb00009.x
Subject(s) - medicine , sugar , sucrose , micronutrient , food science , vitamin c , dietary sucrose , biology , pathology
The levels of ten minerals and five vitamins were assay in a range of sugars, including white granulated, brown and raw sugars and molasses: the darker the sugar, the higher the molasses content. The analyses showed that the darker the sugar the higher were the mineral levels reported. The vitamin levels were very low in all sugars. It was concluded that dark brown sugars, at practical levels of use, may make a small contribution to the daily requirement for iron and calcium.