Coconut Sugar: Made from the sap of coconut palm flowers, coconut sugar contains small amounts of nutrients like iron, zinc, calcium, and potassium, along with inulin, a prebiotic fiber that slows glucose absorption. With a glycemic index of 35–54, it’s lower than regular sugar (GI 65), making it a more stable sweetener. It has a caramel-like flavor similar to brown sugar, making it a popular 1:1 substitute in baking and cooking. While still a form of sugar and calorie-dense, coconut sugar is less processed and more sustainable than cane sugar. However, it should be consumed in moderation. Not zero-calorie, it’s a better-for-you option rather than a free pass, offering modest nutritional advantages over refined sugar.
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