Brown sugar vs Honey - Health, Nutrition and Baking Comparison

Glycemic index

Brown sugar has a glycemic index of 65, which is considered a medium glycemic index food. On the other hand, honey has a glycemic index of 55, which is considered a low glycemic index food.

Honey has a lower glycemic index compared to brown sugar.

Calories

Brown sugar contains 380 calories, whereas honey contains 304 calories (per 100g). Although both values are close, honey contains fewer calories compared to brown sugar.

Carbohydrates / Sugars

Both brown sugar and honey are mostly carbohydrates; as a matter of fact, 100g of brown sugar contains 98.1g of carbohydrates, of which 97g are sugars. On the other hand, honey is made of 82.4g of carbohydrates, of which 84.1g are sugars.

Both are high in carbohydrates, given that they are mostly sugars; however, brown sugar is higher in both carbohydrates and sugar.

Proteins

The protein content of both brown sugar and honey is negligible.

Fat

The fat content of both brown sugar and honey is negligible.

Diabetes

Brown sugar is composed of pure carbohydrates, mainly sugars, which are the main factor in increasing blood sugar levels. Therefore, during diabetes, it is best to avoid it.

Honey in moderate amounts has proven to provide glycemic control and protection against diabetes complications on the body organs in patients suffering from type 2 diabetes. (1)

A study showed that mixing low amounts of honey with metformin, the most prescribed drug for diabetes, has enhanced its effects. (2)

These are due to active compounds present in honey; however, the amount of sugar causes an increase in blood sugar levels. This is why lower amounts of honey are recommended so that the sugar levels do not exceed red mark levels.

Cardiovascular health

Section reviewed by cardiologist Astghik Grigoryan

A high sugar intake, including brown sugar, leads to hypertension and metabolic syndrome, which is a risk factor for atherosclerosis (3). In contrast, non-sugar components of honey may reduce atherosclerosis risk factors (4).

Consuming honey in small to moderate amounts reduces the risk of developing hypertension when compared to brown sugar consumption (5).

In addition, according to this study, polyphenols in honey reduce the risk of coronary heart disease through three major mechanisms: improving coronary vasodilation, decreasing platelet clotting ability, and lowering LDL (bad cholesterol) levels in the blood (6). These effects are unknown for brown sugar.

Obesity

Consumption of high sugars, including brown sugar, increases the risk of obesity. The increase in the risk is mainly due to developing leptin resistance, which is resistance to the hunger hormone. Thus making the individual more hungry and feel full less often (7).

Honey is proven to reduce obesity and fat deposition risks when used as an alternative to sugars. (8)

Addiction

Brown sugar has proven to develop a specific dependency on humans. This was observed on the neurologic levels. Call this behavior addiction has yet to be labeled in the field of science. However, data aggregates and leans over the definition of addiction when it comes to sugar. (9)

Addiction can be debated when it comes to honey, mainly due to its sugar content. However, honey is not as frequently used in the culinary world as much as sugars are.

Baking

Brown sugar for baking

Brown sugar has an essential feature when used in baking. It contains molasses, which is hygroscopic, meaning that it absorbs water compared to classical baking ingredients like white sugar. This additional property of brown sugar, which is best used for cookies, makes them chewier and less dry.

Honey for baking

We can use honey for baking as it contains enzymes that affect flavors. However, We must lower the baking temperature because, at high temperatures, honey gives a bitter taste. Fruity and spicy flavors will be more exposed as they will be aromatized and extracted.

For baking, brown sugar and honey have advantages in the different baking methods we can use. Brown sugar would be suitable for preparing cookies as it would make them chewier and less dry, in comparison to honey, which would be suitable for making cakes and pies. It would give more aroma and flavor to the cake and pie.