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Molasses

Molasses
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Molasses

The byproduct of the manufacture of sugar from sugar cane in which the syrup is separated from the crystals. The highest grade is edible molasses which is most often found as table syrup.

The lowest grade is blackstrap molasses. Molasses is a strongly flavored, dark colored syrup containing 70–80% solids of which 50–75% is sucrose and invert sugar. It is used in syrups and in the production of caramel.

Sweet sorghum may be called molasses in the American South.

Cane molasses: To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted usually by crushing or mashing, but also by cutting. The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the US as "cane syrup", as opposed to molasses. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter taste. The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavour. 

The term blackstrap molasses is an Americanism dating from around 1875. The majority of sucrose from the original juice has been crystallised and removed. The food energy of blackstrap molasses is mostly from the small remaining sugar content. However, unlike refined sugars, it contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of those nutrients. Blackstrap has long been sold as a health supplement. It is used making ethyl alcohol for industry and as an ingredient in cattle feed.

Cane molasses is a common ingredient in baking and cooking.

Nutritional Value and Health benefits of Molasses:

One tablespoon of Organic Molasses contains 20% of the daily recommended daily intake for calcium, 22.5% of the daily recommended daily intake for magnesium and almost 40% of the recommended daily intake for iron.

Molasses as medicine cures:

1.Chronic fatigue syndrome

2.Depression, anxiety, and related nervous disorders

3.Chronic ailments, such as arthritis and rheumatism

4.Tumors and fibroids

5.Constipation

6.Heart palpitations

7.Anemia

8.Acne

Read More at Wikipedia
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Nutrition Data for Molasses (19304)

Proximates
NutrientNutrient value per 100 gm1 cup1 serving 1 tbsp
Water21.87 g73.7019 g4.374 g
Energy290 kcal977.3 kcal58 kcal
Protein0 g0 g0 g
Total lipid (fat)0.1 g0.337 g0.02 g
Carbohydrate, by difference74.73 g251.8401 g14.946 g
Fiber, total dietary0 g0 g0 g
Sugars, total74.72 g251.8064 g14.944 g
Minerals
NutrientNutrient value per 100 gm1 cup1 serving 1 tbsp
Calcium, Ca205 mg690.85 mg41 mg
Iron, Fe4.72 mg15.9064 mg0.944 mg
Magnesium, Mg242 mg815.54 mg48.4 mg
Phosphorus, P31 mg104.47 mg6.2 mg
Potassium, K1464 mg4933.68 mg292.8 mg
Sodium, Na37 mg124.69 mg7.4 mg
Zinc, Zn0.29 mg0.9773 mg0.058 mg
Vitamins
NutrientNutrient value per 100 gm1 cup1 serving 1 tbsp
Vitamin C, total ascorbic acid0 mg0 mg0 mg
Thiamin0.041 mg0.13817 mg0.0082 mg
Riboflavin0.002 mg0.00674 mg0.0004 mg
Niacin0.93 mg3.1341 mg0.186 mg
Vitamin B-60.67 mg2.2579 mg0.134 mg
Folate, DFE0 µg0 µg0 µg
Vitamin B-120 µg0 µg0 µg
Vitamin A, RAE0 µg0 µg0 µg
Vitamin A, IU0 IU0 IU0 IU
Vitamin E (alpha-tocopherol)0 mg0 mg0 mg
Vitamin D (D2 + D3)0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU
Vitamin K (phylloquinone)0 µg0 µg0 µg
Lipids
NutrientNutrient value per 100 gm1 cup1 serving 1 tbsp
Fatty acids, total saturated0.018 g0.06066 g0.0036 g
Fatty acids, total monounsaturated0.032 g0.10784 g0.0064 g
Fatty acids, total polyunsaturated0.05 g0.1685 g0.01 g
Cholesterol0 mg0 mg0 mg
Others
NutrientNutrient value per 100 gm1 cup1 serving 1 tbsp
Caffeine0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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