Why Jaggery (Gur) Is Better Than Sugar

Jagger or Gur

Gur or Jaggery

Gur or jaggery is a non-centrifugal and traditional cane sugar consumed in Indian subcontinent, East Africa and southeast Asia.

It is a golden brown or dark brown color concentrated sugar cane product.

It is devise from juice of palm or date sap without passing through the process of molasses and crystallization.


It is sweet-tasting, carbohydrates that are soluble and many of them use in food. Sugar is in the form of regular sugar, granulated sugar and table sugar refer as sucrose.

Sucrose is a disaccharide which is made up of fructose and glucose.

Monosaccharide are simplest form of sugars. It includes fructose, glucose, and galactose.

Difference Between Sugar and Jaggery (Gur)

  • The process of manufacturing is different for both jaggery and sugar. The texture and color in both is specific and distinct.
  • The color of sugar is white and crystals are translucent while the color of Gur is golden to dark brown.
  • The color of Gur varies from golden to brown due to the extent of cooking.
  • The sugar is crystallized, solid and hard in texture while Gur or Jaggery is amorphous, soft and semi-solid in texture.
  • Gur and sugar have different processing techniques, although sugar cane juice are the basic raw material.
  • The sugar is obtain by boiling and treating the syrup with charcoal for absorbing the particles that are unwanted.
  • After absorbing, it gives a look i.e. transparent and clear.
  • Solution gets condense and after that become crystallized.
  • The Gur after boiling is not treated with any chemical, after several hours, it is leave for further boiling until it becomes in the form of a thick paste.
  • This thick paste is then put into the moulds of different shapes and sizes in order to give a firm shape.
  • There are no nutritional values left in sugar after passing through different industrial processes during it process of formulation.
  • The left over is known as plain sucrose. A few traces of fibers, iron and salts of various minerals are retained in Gur or jiggery.

Sugar Vs Gur: Which One Is Healthier

Jaggery is consider as exceptional for the treatment of disorders related to breathing.

It has properties that are anti-allergic and these helps in detoxification and relaxation of respiration related muscles.

Jaggery is use as a cure for constipation, detoxification of body and excessive mucus.

Jaggery or Gur is best for digestion and is very effective to take a small bite of it after every meal.

While sugar is empty calories source and carries no value of nutrition.

It induces a sudden spike of sugar in blood. This ultimately leads to gain in weight and ailment of other organs instead of helping the body.

The Jaggery is consider as an excellent immunity booster and used for treating various types of ailments.

Anti-oxidants present in jaggery strengthen the immune system and keeps the various diseases away and leads to live healthy life.

To talk about sugar, it is not that healthy for body.

Comparing sugar and jaggery, the healthier option is always choosing the jaggery.

If we increase sugar consumption then amount of calories in our body will begin to increase day by day and it would become hazardous for health and body.

Do not take things in excess amount. It is health key to take a very minute amount of either jaggery or sugar.

Why Jaggery (Gur) Is Prefer

It tackles with breathing issues, remarkably.

Jaggery is use as an anti-hypersensitive, detoxifies and loosens the muscles of respiratory organs.

It helps to clear collection of poisons in the body and perform the over abundance in fluids of body.

Primary driver of issues of breathing is blockage such as in the case of asthma.

Additionally, it helps in the process of assimilation.  

For lungs, it provides aid of great importance.

It is very beneficial for smokers as its anti-allergic traits help in treatment of disorders of breath.

Jaggery also helps in breathing and treat cough, cold, asthma, and congestion of chest.

It carries no benefits for health. Value of nutrition in sugar is zero.

Sugar have a source of many chemicals and artificial sweeteners.

Due to these properties, it is not prefer at all and is consider as a harmful for body because it increase body weight.

Conclusively, jaggery proved the best for health instead of sugar.

Nutrition Value

Jaggery in a serving of quarter-cup has following values of nutrition:

Jaggery also carries:

Jaggery also carries iron which is important for products of plants.

One serving of jaggery has approximately 10% of iron to fulfill the daily intake requirement of body.

For the healthy support to cells of blood iron is very critical.

Enough intake of it in diet helps in felling relaxed and improvement of functions of muscles.

Health Benefits of Jaggery (Gur)

Jaggery or Gur are high in vitamins and minerals instead of other sweeteners.

It contains antioxidants that help in reducing aging signs, lowering dementia risk, lowering cancer risk and degeneration of muscles.

It helps in risk lowering of many diseases and few of them are given below: 

1. Prevention of Constipation

When we consume jaggery or Gur that improves digestion process due to activation of enzymes.

Movement of bowel become stimulated and ultimately helps in prevention of relieving constipation.

Hardening of feces stimulates the movement of bowel as it works like diuretic. 

Having a small jaggery piece after having food works as starting the digestion process smoothly and its very beneficial for good health. 

2. Detoxification of Liver

Gur act s as the natural cleanser of the body, and it reduces the liver’s load of working.

The liver is clean by releasing the toxins out of the body.

3. Purification of Blood

It helps in purifying the body and if we take on regular basis and in a limited amount it leads to the cleansing of the body and ultimately keep the body healthy.

4. Immunity Boosting

It helps in boosting of immunity by preventing free radical and infections. It help to increase in hemoglobin’s total count.

5. Cleansing of The Body

Jaggery is one of the best natural cleansing agents for the body, hence it is advise to eat jaggery to remove unwanted particles from the body.

It efficiently cleans the respiratory tract, lungs, intestines, stomach and food pipe.

Jaggery or Gur is highly recommended for people working in heavily polluted areas such as factories or coal mines.

6. Prevention of Anemia

Folate and iron are in high amount in Gur.

These help us out in prevention of anemia by maintaining the level of normal red cells of the blood.

It carries many benefits for women who are pregnant. Instant amount of energy is provided to the body.

7. Boost Up The Intestinal Health

It carries high content of magnesium, and it boosts the strength of intestine. If we consume 10 grams of Gur then 16 mg of magnesium becomes the part of our body.

8. Cooling of The Stomach

Normal temperature of the body maintained by keeping the cooling level of stomach maintained with the help of consuming Jaggery.

9. Controlling Blood Pressure

Sodium and potassium are present in jaggery.

Acid level is maintain in body by jiggery consumption. It helps in maintaining and controlling the blood pressure.

10. Prevention of Respiratory Problems

Problems related to respiration are prevented through consuming jaggery.

Taking jaggery with seeds of sesame impart a lot of respiratory benefits.

11. Energy’s Good Source

Instant energy is provided to the body by consuming it as t contains simple types of carbohydrates.

These carbs are regulated in stream of the blood. Fatigue and body’s weaknesses are prevented.


Jaggery (Gur) is very beneficial for body. The sweeteners that commonly use all over the country are jaggery and sugar.

Jaggery is consider healthier form of sugar than others. It carries importance for people having choice for plant base diets as it helps them to maintain their level of iron in body without taking extra amount of supplements.

The left amount of molasses contains acids that is phenolic acids which helps the body in reducing the oxidative level of stress.

Written by: Naveed Ahmed, BSc (Hons) Agriculture (Food Technology) Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi.



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