Jaggery facts

Jaggery is the sweetening agent which is mostly used in India, Pakistan, Africa, Bangladesh, Myanmar, China etc. It is the unrefined sweetener. It is a great source of Calcium, Phosphorous, Iron and Protein. The color of the Jaggery ranges from golden brown to dark brown. Sometimes the sap of the date palm is used to make dates. It is a great source of minerals and iron. It is used as flavoring agent and sweetener. Due to the high content of molasses, Jaggery has high content of nutrients in comparison to the sugar. It is a perfect substitute for the refined sugar in the drink and foods.

Name	Jaggery
Native	Some say that jaggery originated in Eastern India, some say that Portuguese brought it here. So though the exact point of location is debatable, one can say that jaggery was produced in places with high sugarcane growth, viz the Indian subcontinent, Latin America and the Caribbean.
Common/English Name	Jaggary
Name in Other Languages	India: Gur; Pakistan: Desi; South America and Mexico: Panela; African countries and Burma: Jaggery; Sri Lanka: Hakuru; Thailand: Naam Taan Oi; Colombia: Panela; Mexico: Piloncillo; Costa Rica: Tapa dulce; Thailand: Namtan tanode; Malaysia: Gula Melaka; Japan: Kokuto; Tamil:  Vellam; Malayalam: Vellam / Sharkkara; Telugu:  Bellamu / Bellam; Kannada:  Bella; Hindi: Gur / Gura; Bengali: Gur; Gujarati: Gur / Gol; Konkani: Godd; Marathi: Gul; Oriya: Guda; Punjabi: Gur; Kashmiri: Gor; Urdu: Gudh; Burmese: htaann lyet (ထန်းလျက်); Malay: Gula merah, Gula Melaka; Sarawak: Gula apong; Indonesia: Gula jawa; Kampampangan: Pakombuk; Philippine Spanish: Panocha; Tagalog: Panutsa
Color	Golden brown – dark brown
Taste	Sweet
Varieties/Types	Sugarcane Jaggery Date Palm Jaggery Palmyra Jaggery Toddy Palm Jaggery Other Palm Jaggery
Major Nutritions	Carbohydrate 9.8 g (7.54%)      Magnesium, Mg 16 mg (3.81%)      Iron, Fe 0.3 mg (3.75%)      Calcium, Ca 8 mg (0.80%)     Phosphorus, P 4 mg (0.57%)      Manganese, Mn 0.01 mg (0.43%)      Vitamin B6 (Pyridoxine) 0.004 mg (0.31%)      Potassium, K 13 mg (0.28%)      Selenium, Se 0.12 mcg (0.22%)      Sodium, Na 3 mg (0.20%)
Health Benefits	Provides energy Assist digestion Lowers constipation Mineral source Sweeten foods Prevent constipation Treat flu Enhance immunity
Calories in 10 gm	38.3 Kcal.
Traditional uses	It helps to treat lung and throat infections. It prevents rheumatic illness, bile disorders, fatigue, relax muscles, blood vessels and nerves. It ease the bowel movements and helpful for constipation. It normalizes the level of blood pressure. It assists digestion and eliminates free radicals. It prevents gas if consumed after dinner or lunch. The halva of Jaggery promotes memory.
Precautions	The use for long periods causes intestinal worm problem, weight gain, etc. The ulcerative colitis and diabetic patients should not use it. It should not be consumed with radish and fish. It changes the level of blood sugar which might affect the kidney, eyes and heart functions.
How to Eat	It is used with peanuts, coconut, condensed milk and white sugar. It is an ingredient in savory and sweet dishes. It added to lentil soups. It is used to make tilgul. It is used in Oriya cuisine for making pithas and cakes. Jaggery is mixed with sesame, jujube puree and coconut shreds. It is also used to make palm wines.
Other Facts	Brazil is considered as the main Jaggery exporter.