Brown Sugar vs White Sugar: Nutrition Comparison
Brown sugar and white sugar come from the same source — sugarcane or sugar beet — and are nutritionally almost identical. White sugar is fully refined with all molasses removed. Brown sugar retains or has added back a small amount of molasses, giving it its colour, slightly sticky texture, and a faint caramel flavour. The molasses contribution adds trace amounts of calcium, potassium, and iron, but in quantities too small to be nutritionally significant. Both raise blood sugar similarly and should be used in moderation. The choice between them is primarily culinary — brown sugar adds moisture and a richer flavour to baked goods, while white sugar is more neutral and versatile across all applications.
Nutrition Comparison
| Nutrient |
1 Serving (4g)*
|
1 Serving (4.0g)
|
|---|---|---|
| Calories | 13.3 kcal | 15 kcal |
| Total Fat | 0 g | 0 g |
| Saturated Fat | 0 g | 0 g |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 0 mg | 0 mg |
| Total Carbs | 4 g | 4 g |
| Dietary Fiber | 0 g | 0 g |
| Sugars | 4 g | 4 g |
| Protein | 0 g | 0 g |
* Nutrition data sourced from the USDA Food Central Database. Values marked with * have been normalized to match the larger serving size for a fair comparison. Individual products may vary.
Full Nutrition Details
See the complete nutrition breakdown for each food individually, including vitamins and minerals.