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, Lucknow, Oct. 24, ’92; Rashtriya Sahara, Hindi Daily)
High Sucrose Intake
Studies conducted in Europe indicated that magnitude of risk caused by high sugar consumption was compatible to that of fats and red meats. In a Dutch study of the biliary tract (including gall bladder and bile ducts) the most consistent finding of cancer risk was associated with high sugar intake. It is further reported that researchers in Italy, who examined the dietary habits of 1000 colon cancers and 600 rectal cancer patients over a seven year period, found a link between colorectal cancer and sugar consumption, with the risk increasing in accordance with the amount of sugar consumed.
Jaggery Chocolate
Studies conducted in Japan have indicated that antibacterial agents in cocoa beans offset the high sugar content of chocolate and reduce the chances of having cavities (Anon, 2000). Tooth cavities start when the bacteria which cause tooth decay, streptococcus mutans, produce a sticky molecule called glucan. As reported, it helps the bacteria anchor themselves to teeth and form plaque. Within plaque, bacteria converts sugar to acid which eats away the tooth enamel. These problems might be got rid off by using jaggery-chocolate which contains both the antibacterial agents in cocoa and nutrients and minerals etc present in jaggery.
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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