For centuries, the blossom-bearing spikes of many types of palm trees have been tapped for their sweet sap, which is 10 to 20 per cent sucrose. This sap is used to produce sweet and fermented drinks, sugar, syrup and vinegar. Palm sugar may contribute vitamins and minerals not found in regular granulated sugar, but the amounts are far too small to count towards your recommended daily intakes.
At the time of writing, palm sugar has not been glycaemic-index tested; however, coconut sugar (which is a palm sugar from the coconut palm) has a low glycaemic index (GI 54).
Palm sugar at a glance
Sugars: Sucrose, glucose, fructose Sweetness relative to sucrose (table sugar): Equally sweet Kilojoules: 67 kilojoules (16 calories) per level teaspoon