Molasses
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,213 kJ (290 kcal) |
|
74.73 g
|
|
| Sugars | 74.72 g |
| Dietary fiber | 0 g |
|
0.1 g
|
|
|
0 g
|
|
| Vitamins | |
| Thiamine (B1) |
(4%)
0.041 mg |
| Riboflavin (B2) |
(0%)
0.002 mg |
| Niacin (B3) |
(6%)
0.93 mg |
| Pantothenic acid (B5) |
(16%)
0.804 mg |
| Vitamin B6 |
(52%)
0.67 mg |
| Choline |
(3%)
13.3 mg |
| Minerals | |
| Calcium |
(21%)
205 mg |
| Iron |
(36%)
4.72 mg |
| Magnesium |
(68%)
242 mg |
| Manganese |
(73%)
1.53 mg |
| Phosphorus |
(4%)
31 mg |
| Potassium |
(31%)
1464 mg |
| Sodium |
(2%)
37 mg |
| Zinc |
(3%)
0.29 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Molasses, or black treacle (British, for human consumption; known as molasses otherwise), is a viscous by-product of refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Molasses is primarily used for sweetening and flavoring foods in US and Canada and as an animal feed additive in Europe and Russia. It is a defining component of fine commercial brown sugar.
Sweet sorghum syrup may be colloquially called "sorghum molasses" in the southern United States. Similar products include treacle, honey, maple syrup, corn syrup, and invert syrup. Most of these alternative syrups have milder flavors.
Cane molasses is a common ingredient in baking and cooking.
To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted, usually by cutting, crushing, or mashing. 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 U.S. as cane syrup, as opposed to molasses. Second molasses is created from a second boiling and sugar extraction, and has a slightly bitter taste.
The third boiling of the sugar syrup yields dark, viscous blackstrap molasses, known for its robust flavor. The majority of sucrose from the original juice has crystallized and been removed. The caloric content of blackstrap molasses is mostly due to the small remaining sugar content. Unlike highly refined sugars, it contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron, and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source of potassium. Blackstrap molasses has long been sold as a dietary supplement.
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Wikipedia