Among the natural sweeteners, we find the molasses, a product that is obtained by centrifugation (separation) from sugar. During preparation, the white sugar (sucrose) is separated on one side and the other molasses. Compared to white sugar, the molasses it has the highest concentration of vitamins and mineral salts such as iron, of which it is often difficult to meet the needs: here there is a very high quantity of content. Being less caloric, molasses proves to be an excellent alternative to sucrose.
Molasses, nutritional properties
There is not a single type of molasses on the market, the most valuable “variety” is the black one, coming from the processing of sugar cane. Molasses is rich in mineral salts: potassium, calcium, magnesium, iron, copper and chromium; it contains vitamins A, F, B2 and B6. The caloric content should not be underestimated: about 260 Kcal / 100 g against 400 for white sugar and 300 for honey.
Molasses, use in the kitchen
There molasses, available in stores that sell organic or natural foods, is a thick and dark liquid with a very aromatic flavor. It is a valid alternative to sugar such as honey or malt. Recipes with molasses are, for example, black bread, praline cider cake or Swedish ginger biscuits. It can also be prepared at home in a very simple way. Just buy brown sugar and melt it, keeping the amount you don't need at the moment in glass jars.
It is also suitable for flavoring yogurt and ricotta, but it is also very good if spread on bread for breakfast or for an energetic snack before sports.
Molasses and other alternatives to refined sugar
- Malt (extract)
- Maple syrup which is obtained by boiling the sap of black maple and sugar maple
ATTENTION: it is good not to confuse black molasses with common molasses, which is generally glucose syrup with the addition of caramelized sugar which gives it the characteristic taste and color of the preparation.