Himalya Punjabi Desi Gur

Himalya Punjabi Desi Gur

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"Himalya Punjabi Desi Gur" likely refers to a traditional variety of jaggery (gur) from the Himalayan region, specifically Punjab. Here are the typical ingredients and details for Himalya Punjabi Desi Gur:

Ingredients

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

Nutritional Information (Approximate per 100g)

  • Calories: Around 350-370 kcal
  • Protein: 2-3 grams
  • Fat: 0-1 gram
    • Saturated Fat: 0 grams
  • Carbohydrates: 80-85 grams
    • Dietary Fiber: 0-2 grams
    • Sugars: 70-80 grams
  • Sodium: 30-50 mg
  • Vitamins and Minerals:
    • Iron: 2-3 mg (important for blood health)
    • Calcium: 20-30 mg (supports bone health)
    • Magnesium: 10-20 mg (essential for muscle and nerve function)
    • Potassium: 300-400 mg (important for heart health)
    • Phosphorus: 20-30 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 potassium.
  • 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

  • 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 jaggery 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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