Processed
Jaggery
Jaggery is unrefined or semi-refined cane (or palm) sugar set into blocks—mineral, caramel, and smoky-sweet. Grated or melted into Indian and South Asian sweets and dals. Chop or grate before measuring. Moisture makes blocks hard; warm slightly to soften.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.98 g
- Saturated Fat 0.53 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 19.5 mg
- Salt 0.05 g
- Total Carbohydrate 90.8 g
- Dietary Fibre 0 g
- Total Sugars 79.4 g
- Complex / starch 2.13 g
- Protein 2.14 g
- Water 4.76 g
- Energy 408 kcal
- Water 4.76 g
- Carbohydrates 90.8 g
- Sugars 79.4 g
- Monosaccharides 55.6 g
- Disaccharides 23.8 g
- Starch 2.13 g
- Amylose 0.53 g
- Amylopectin 1.6 g
- Digestible Starch 1.81 g
- Resistant Starch 0.21 g
- Protein 2.14 g
- Fat 0.98 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.19 g
- Vitamins 25.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.08 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.3 µg
- Vitamin C 2 mg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 232 mg
- Major Minerals 225 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.08 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.3 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Sodium: 19.48 · Potassium: 173 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Jaggery.
Usually avoid with
Often clash in flavour or tradition
History
South Asian sugar making produced jaggery as village sweetener.
Regional jaggery styles from cane and palm continued beside refined sugar.
Diaspora groceries spread jaggery blocks worldwide.