If you’re like me, you never really new the difference between Sucanat and Turbinado sugar.  Well the purpose of this post is to clear things up for you a bit.  Sucanat is a contraction of "Sugar Cane Natural.”  It is non-refined cane sugar which, unlike refined and processed white sugar, retains its molasses content when it is dried–it is basically pure dried sugar cane juice.  Here’s how they do it: the juice is extracted by mechanical processes, heated and cooled at which point the small brown grainy crystals are formed.

Unlike regular brown sugar, sucanat is grainy instead of crystalline and of all major sugars derived from sugar cane, Sucanat (not a "processed" sugar) ranks the highest in nutritional value, containing a smaller proportion of sucrose than white cane sugar. It is a source of iron, calcium, potassium, B vitamins and chromium.  Chromium in particular is key in helping blood sugar balance which may ultimately helping in weight loss and losing weight.

Turbinado sugar, on the other hand, contains only a trace amount of its original molasses content, making it similar to refined sugar except with a golden color and a hint of molasses flavor.  Turbinado sugar is a delicious alternative to table sugar and it is similarly crystalline (though its sugar crystals are much larger, and are made at an earlier period in the sugar cane processing method).  It retains some of the flavor of molasses, a natural byproduct of the sugar process, which makes it a desirable addition to tea or coffee.  Basically, the first pressing of the sugar cane yields Turbinado, which also is considered by some to be “healthier” since it receives less processing than does white sugar.  Some manufacturers refer to Turbinado sugar as raw sugar and it is packaged and sold under numerous names, but one of the most popular of these is “Sugar in the Raw.” In many baked goods like cookies or muffins, Turbinado sugar can actually benefit the end result because it has additional moisture.