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Punjabi Gur, also known as jaggery, is a traditional, unrefined sugar made from sugarcane juice or palm sap. It is commonly used in Indian cuisine for its rich, caramel-like flavor and numerous health benefits. Here are the details for a 500-gram package of Punjabi Gur (Jaggery):

Ingredients

1. Sugarcane Juice: The primary ingredient, which is boiled and reduced to form jaggery.
2. Clarifying Agents: Natural clarifying agents like lime or baking soda are sometimes used during the production process to remove impurities.

Nutritional Information (Approximate per 500g)

• Calories: 1,750-1,850 kcal
• Protein: 2-3 grams
• Fat: 0-1 gram
  • Saturated Fat: 0 grams
• Carbohydrates: 420-450 grams
  • Dietary Fiber: 0-2 grams
  • Sugars: 400-420 grams
• Sodium: 30-50 mg
• Vitamins and Minerals:
  • Iron: 10-20 mg (important for blood health)
  • Calcium: 80-100 mg (supports bone health)
  • Magnesium: 70-100 mg (essential for muscle and nerve function)
  • Potassium: 600-700 mg (important for heart and muscle function)
  • Phosphorus: 40-60 mg (needed for energy production and bone health)

Health Benefits

• Natural Sweetener: A healthier alternative to refined sugar, with a lower glycemic index.
• Rich in Minerals: Contains essential minerals like iron, calcium, and magnesium.
• Boosts Energy: Provides a quick source of energy due to its high carbohydrate content.
• Detoxification: Known to aid in liver detoxification.
• Digestive Aid: Helps in improving digestion and preventing constipation.

Uses in Cooking

• Sweetening Agent: Used in sweets, desserts, and beverages.
• Flavor Enhancer: Adds depth of flavor to curries, sauces, and chutneys.
• Traditional Dishes: Commonly used in making traditional Indian sweets like laddoos, halwa, and chikki.

Storage Instructions

• Cool, Dry Place: Store in a cool, dry place away from direct sunlight.
• Airtight Container: Keep in an airtight container to prevent moisture absorption and hardening.
• Shelf Life: Typically lasts for several months if stored properly.

Production Method

1. Extraction: Sugarcane juice is extracted by crushing the canes.
2. Boiling: The juice is boiled in large pans to evaporate water, concentrating the sugar content.
3. Clarification: Natural clarifying agents may be added to remove impurities.
4. Cooling and Solidifying: The thickened syrup is poured into molds or spread out to cool and solidify.
5. Cutting and Packaging: Once solidified, the jaggery is cut into pieces and packaged.

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