Coconut flower sugar is obtained from the flower nectar of coconut palms. It contains many nutrients and minerals such as potassium, magnesium, zinc or iron and is also a natural source of vitamins B1, B2, B3, B6 and C. Due to its very low glycemic index (GI) of 35, it causes the slow energy supply of coconut flower sugar. Its taste is mild, caramel, suitable for all foods and bakery products.
Coconut blossom sugar is extracted from the nectar of coconut palms. It contains many nutrients and minerals such as potassium, magnesium, zinc or iron. It is also a natural source of vitamins B1, B2, B3, B6 and C. Due to its very low glycaemic index (GI) of 35, the slow supply of coconut sugar with energy means that, due to the lower insulin output and the slow but steady increase in blood sugar, there is no short-term peak in performance, which quickly drops again, but the sugar energy works in a balanced way. The main component of coconut sugar is sucrose, followed by glucose and fructose. Ideal for figure-conscious and nutrition-conscious people.
In the taste mild, caramel, for all dishes which should be sweetened, cold or hot, desserts, smoothies or for baking. (has a low melting point, therefore ideal for glazes)
In sustainable, controlled cultivation, the ripe inflorescences of the coconut palms are tapped twice a day in order to obtain approx. 1 litre of nectar. The pure coconut flower nectar is then sieved and boiled down and processed into sugar.
Natural without additives, without preservatives, not refined.
Origin: Philippines / Indonesia ; from fair trade project.
Average nutritional values per 100 g:
Calorific value: 381.6 kcal / 1595 kj
carbohydrates: 93,4g ; of which fructose: 2,7g ; of which saccarose: 86,9g
Vitamin C: 23,8mg
Vitamin B1: 0.5mg
Palm sugar contains fewer calories than conventional sugar, but is rich in trace elements. According to a study by the official "Food and Nutrition Research Institute" of the Philippines (http://www.pca.da.gov.ph/pdf/glycemic.pdf), coconut sugar has a glycemic index (GI) of 35. This would be a particularly low value, which would make the consumption of sugar also possible for diabetics. We expressly point out that it is up to each individual to trust the results of this study and recommend people affected to consult their doctor and, in case of doubt, to refrain from consumption.