Introducing our New Banaban Traditional Food range based on centuries of naturally produced foods
100% Natural Traditional Sweeter - Healthy Alternative to Sugar - Low Glycemic Index of 35 - Vegan - Organic -
BANABAN Coconut Sugar called Ka maimai by the Banaban people and is made from very fresh coconut nectar that is collected from the sap of the coconut tree and processed immediately to avoid fermentation. The fresh sap is then boil and evaporated into granules crystallizing the sap to look like sugar.
- Not all Coconut Sugars are created Equal -
BANABAN Coconut Sugar is made from 100% pure natural Coconut Sugar that has not had anti-fermentation agents such as lime, calcium hydroxide or sodium metabisulfie or additives such as sugar cane added during processing.
BANABAN Coconut Sugar is made from 100% pure coconut sap and is not blended with with other inferior types of palm or cane sugars.
What are the levels of Sucrose, Fructose and Glucose in Coconut Sugar?
The sucrose concentration in fresh coconut sap is about 12% (ave.) by weight, although this varies from tree to tree, tree variety, and may range from 10% to over 14%.
To make Coconut Sugar from the Coconut Nectar Syrup (Ka maimai) the sap is boiled until it becomes increasingly more concentrated and sweeter right up to the point where the liquid has completely evaporated. When completely dry, sugar type crystals have formed that are approximately 85% sucrose, 3% fructose and 2% glucose (fructose and glucose are know together as invert sugars) with a light to dark brown color and the characteristic coconut sugar flavor.
Additional Information on Coconut Sugar
Coconut sugar's color, sweetness and flavor can vary slightly depending on the coconut species used, season when it was harvested, where it was harvested and even the way the "sap" or "toddy" was reduced.
The Glycemic Index of coconut sugar is 35 and is classified as a low glycemic index food. It is considered to be a healthier than traditional white sugar and brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking and cooking.
Coconut sugar has high mineral content, a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamin B1, B2, B3 and B6. When compared to brown sugar, Coconut Sugar has twice the iron, four times the magnesium and over 10 times the amount of zinc.
The coconut sap which coconut sugar is derived from contains 16 amino acids. The amino acid which has the highest content in coconut sap is Glutamine. Glutamine lutamine has been studied extensively over the past 10–15 years and has been shown to be useful in the treatment of serious illnesses, injury, trauma, burns, and treatment-related-side-effects of cancer as well as in wound healing for post-operative patients. It is known to reduce healing time after operations. It is essential in states of illness or injury even requiring intake
Coconut Sugar is also rich in Vitamins. Inositol has the highest amount of all the vitamins found in the coconut sap. Among the reported benefits of inositol in clinical settings are a reduction in the need for pain medication when patients are given inositol, a reduction of edema in treatment of scald burns, and in relieving the symptoms of diabetic neuropathy. Because of its beneficial effects on the central nervous system and its role in the development of healthy cells, Inositol is recommended as a treatment for anxiety, depression, bipolar mood disorder, obsessive compulsive disorder and panic disorders. In addition, there is evidence to suggest that inositol may be useful in treating other mood disorders and neuro-psychological disorders
***The terms coconut sugar and palm sugar are even used interchangeably in some areas but coconut sugar is different from palm sugar. Palm sugar comes from the Palmyra tree and coconut sugar comes from coconut palm. (Nature Pacific only sells COCONUT SUGAR)
Sources: COMPARISON OF THE ELEMENTAL CONTENT OF 3 SOURCES OF EDIBLE SUGAR - Analyzed by PCA-TAL, Sept. 11, 2000. (MI Secretaria et al, 2003) in parts per million (ppm or mg/li). www.nutritiondata.com