Nutritional Importance of Jaggery
100 g of jaggery contains approx. 0.4 g protein, 0.1 g fat, 80 mg calcium, 40 mg phosphorous, 11.4 mg iron, 0.6-1.0 g total minerals, 168 mg carotin, 0.02 mg thiamine, 0.05 mg riboflavin, 0.50 mg vitamin C and 383 kcal energy. Remaining are sucrose, reducing sugars and moisture (table 1).
On the other hand in sugar industry, when sugarcane is converted to sugar, almost everything except the pure carbohydrates is removed from it. The chemical processes involved in the extraction of sugar destroy or remove almost every vitamin, mineral, and any other nutrient it contains. In case of jaggery, the recovery is supplemented by the recovery of reducing sugars, and minerals which make it more nutritious and health friendly.
Medicinal Potential of Jaggery
The cooling, diuretic, aperient, acts as a tonic, refreshing, improving throat conditions, normalizing semen and sperms, lactogenic and cardiac tonic are some of its important properties. The use of jaggery is prescribed in various diseases e.g. anemia, jaundice, cold, and cough.
Regular use prolongs the life span of man. (Ayurveda Day, Regional Ayurveda Sansthan,
High Sucrose Intake
Studies conducted in
Jaggery Chocolate
Studies conducted in
To provide remunerative prices to the jaggery manufacturers Patnagar Centre of the Coordinated Project standardized the process for making jaggery-chocolate mixing cocoa powder and fat in different proportions. The chocolate thus made compares well in respect of hardness, texture and taste to that of the commercially available chocolate in the markets. This comment may be helpful in case you are likely to resource the same.
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