Nutritious and iron-rich, blackstrap molasses constitute a good choice to prevent anemia. Contrary to the other kind of sugar, it offers many advantages for the health. It can be used as an alternative to white sugar which has no nutritive value. Blackstrap molasses contains more iron and calcium than fancy molasses. You can use it in your recipes.
Blackstrap molasses, rich in iron and calcium
Compare two kinds of molasses:
3.64 mg (15,3 % D.V)
1 mg (6 % D.V.)
179 mg (6 % D.V.)
44 mg (2 % D.V.)
14 grams (5% D.V.)
15 grams (5% D.V.)
*per 15 ml or 1 tablespoon. D.V. is daily value.
Use blackstrap molasses in your recipes if you need more iron. A good way to prevent anemia! It also contains vitamin B, potassium, sodium, magnesium, phosphorus, manganese, copper, zinc and selenium. Because sugar isn’t refined, molasses is rich in antioxidants.
It’s a by product of the process of refining sugar cane or sugar beet into white sugar. The juice extracted is boiled until sugar crystals precipitate. The process is repeated three times. After the second boiling, the dark molasses is obtained. This molasses is more viscous and sweet. The blackstrap molasses is made from the third boiling. This kind of molasses is less sweet, but it provides more vitamins and minerals.
Sulphured or not
Some molasses contain sulphur dioxide as preservative. Why? Sulfur is used with unriped green sugar cane. Molasses made with this will be sulphured. Sulphur is not necessary with ripened sugar cane. Don’t use sulphured molasses to make desserts that require yeast because it doesn’t work well with. Sulphur kills yeast.
Molasses can be stored at room temperature for about one year. Use unsulphured blackstrap molasses to make cookies or other good desserts. Here is a recipe to make molasses cookies