Jaggery
Also known as: gud, gur, cane jaggery
Jaggery is essentially sucrose (~70-85%) with small amounts of fructose, glucose, minerals (iron, magnesium), and phenolic compounds. From a metabolic standpoint it should be treated as added sugar and counted toward the FDA/EFSA recommendation to limit added sugars to less than 10% of daily energy.
What it is
Unrefined whole-cane sugar produced by boiling sugarcane juice (or palm sap) without spinning off the molasses; sold in solid blocks or grated.
Sweetener and flavoring with caramel-molasses notes.
Why it's flagged
- added sugar contributing to dental caries, weight gain, cardiometabolic risk
- potential lead/heavy-metal contamination from open-pan boiling
What regulators actually say
"Added sugars include sugars that are added during the processing of foods... or are packaged as such, and include sugars from syrups and honey."
"WHO recommends a reduced intake of free sugars throughout the lifecourse... to less than 10% of total energy intake."
Regulatory status
United States — FDA
Permitted sweetener; counts as added sugar in Nutrition Facts.
European Union — EFSA
Permitted; counts toward added/free sugars.
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