Palm sugar is a sweetener that has been produced by the Indonesian nation since time immemorial. or as an ingredient to sweeten foods is an alternative sweetener that usefulness is no doubt. Ribovflavin is one of the substances contained in palm sugar that serves to facilitate and improve the metabolism of the cells that make our bodies stay fit while consuming palm sugar. Besides palm sugar has a long process to dissolve in our body.
For ulcer patients are encouraged to consume palm sugar, according to Jeff Gunnent, in his book entitled Perma Culture Plants (2004), One of the elements of the palm sugar serves to control and cleanse the digestive tract, from the stomach and throat.
Calories contained in palm sugar is also smaller than white sugar, and brown sugar has a Glycemic index value that is lower by 35 while the sugar Glycemic index of 58. making it safer for people with diabetes and or will not cause diabetes.
The results of the Philippine Food and Nutrition Research Institute presents the macro brown sugar contains more nutrients than honey and sugar cane, as well as the content of nitrogen, chloride (CI), sulfur, and boron are not present in other types of sweeteners.
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