Sunday, November 24

    Jaggery facts

    Jaggery is the sweetening agent which is mostly used in India, Pakistan, Africa, Bangladesh, Myanmar, China etc. It is the unrefined sweetener. It is a great source of Calcium, Phosphorous, Iron and Protein. The color of the Jaggery ranges from golden brown to dark brown. Sometimes the sap of the date palm is used to make dates. It is a great source of minerals and iron. It is used as flavoring agent and sweetener. Due to the high content of molasses, Jaggery has high content of nutrients in comparison to the sugar. It is a perfect substitute for the refined sugar in the drink and foods.

    Name Jaggery
    Native Some say that jaggery originated in Eastern India, some say that Portuguese brought it here. So though the exact point of location is debatable, one can say that jaggery was produced in places with high sugarcane growth, viz the Indian subcontinent, Latin America and the Caribbean.
    Common/English Name Jaggary
    Name in Other Languages India: Gur;
    Pakistan: Desi;
    South America and Mexico: Panela;
    African countries and Burma: Jaggery;
    Sri Lanka: Hakuru;
    Thailand: Naam Taan Oi;
    Colombia: Panela;
    Mexico: Piloncillo;
    Costa Rica: Tapa dulce;
    Thailand: Namtan tanode;
    Malaysia: Gula Melaka;
    Japan: Kokuto;
    Tamil:  Vellam;
    Malayalam: Vellam / Sharkkara;
    Telugu:  Bellamu / Bellam;
    Kannada:  Bella;
    Hindi: Gur / Gura;
    Bengali: Gur;
    Gujarati: Gur / Gol;
    Konkani: Godd;
    Marathi: Gul;
    Oriya: Guda;
    Punjabi: Gur;
    Kashmiri: Gor;
    Urdu: Gudh;
    Burmese: htaann lyet (ထန်းလျက်);
    Malay: Gula merah, Gula Melaka;
    Sarawak: Gula apong;
    Indonesia: Gula jawa;
    Kampampangan: Pakombuk;
    Philippine Spanish: Panocha;
    Tagalog: Panutsa
    Color Golden brown – dark brown
    Taste Sweet
    Varieties/Types
    • Sugarcane Jaggery
    • Date Palm Jaggery
    • Palmyra Jaggery
    • Toddy Palm Jaggery
    • Other Palm Jaggery
    Major Nutritions Carbohydrate 9.8 g (7.54%)     
    Magnesium, Mg 16 mg (3.81%)     
    Iron, Fe 0.3 mg (3.75%)     
    Calcium, Ca 8 mg (0.80%)    
    Phosphorus, P 4 mg (0.57%)     
    Manganese, Mn 0.01 mg (0.43%)     
    Vitamin B6 (Pyridoxine) 0.004 mg (0.31%)     
    Potassium, K 13 mg (0.28%)     
    Selenium, Se 0.12 mcg (0.22%)     
    Sodium, Na 3 mg (0.20%)     
    Health Benefits
    • Provides energy
    • Assist digestion
    • Lowers constipation
    • Mineral source
    • Sweeten foods
    • Prevent constipation
    • Treat flu
    • Enhance immunity
    Calories in 10 gm 38.3 Kcal.
    Traditional uses
    • It helps to treat lung and throat infections.
    • It prevents rheumatic illness, bile disorders, fatigue, relax muscles, blood vessels and nerves.
    • It ease the bowel movements and helpful for constipation.
    • It normalizes the level of blood pressure.
    • It assists digestion and eliminates free radicals.
    • It prevents gas if consumed after dinner or lunch.
    • The halva of Jaggery promotes memory.
    Precautions
    • The use for long periods causes intestinal worm problem, weight gain, etc.
    • The ulcerative colitis and diabetic patients should not use it.
    • It should not be consumed with radish and fish.
    • It changes the level of blood sugar which might affect the kidney, eyes and heart functions.
    How to Eat
    • It is used with peanuts, coconut, condensed milk and white sugar.
    • It is an ingredient in savory and sweet dishes.
    • It added to lentil soups.
    • It is used to make tilgul.
    • It is used in Oriya cuisine for making pithas and cakes.
    • Jaggery is mixed with sesame, jujube puree and coconut shreds.
    • It is also used to make palm wines.
    Other Facts Brazil is considered as the main Jaggery exporter.