Coconut sugar is a by-product of extracting the sap from the coconut flower and heating it so that most of the water evaporates. This procedure achieves that part of the nutrients of the flower is retained and a sweetener is obtained that can have a crystalline texture similar to that of the brown sugar, with a light color and toasted aroma
The big difference between coconut sugar and white table sugar is that the latter does not contain any type of nutrient, they are empty calories. In contrast, coconut sugar contains more nutrients than other sweeteners considered “healthy” such as agave syrup, whole sugar or even honey.
Coconut sugar also contains some short chain fatty acids, polyphenols and antioxidants that bring benefits to our health. It even contains small amounts of amino acids such as glutamic acid, an amino acid precursor of glutamine that intestinal cells can use as an energy source.
Finally, it has modest amounts of a type of fiber, called inulin, which can have a prebiotic effect, feed the gut microbiota and can also help regulate blood sugar levels
Coconut sugar increases blood sugar levels much less than white table sugar or other sweeteners. The glycemic index of coconut sugar is 35, therefore, it can be said that it has a low glycemic index.