Barbados molasses is made from the first pressing of sugar cane. It is lighter in colour and sweeter than blackstrap and with a more delicate flavour. Barbados molasses has the highest sugar content and the lowest mineral content. For example, One tablespoon of Barbados molasses is about 70% sucrose and has about 2% of the RDA of iron. Barbados molasses is preferred by those who want a sweeter and lighter flavour in their baked goods.
Blackstrap molasses is formed after the last pressing of sugar cane, which amounts to about three boilings. This means that the nutritional content is more concentrated and the flavour more intense. As a result, the sugar content goes down, but the mineral content goes up. For example, One tablespoon of Blackstrap molasses is about 46% sucrose, but has 20% of the RDA of iron. Although less in Barbados molasses and much more in Blackstrap, the mineral content includes manganese, copper, iron, potassium, calcium, magnesium, selenium, and vitamin B6.
Unsulphured molasses is the finest quality and a better choice healthwise. Sulphur is a preservative whose fumes are used to make sugar cane, which is picked too early, ripen faster so as to have a less bitter taste. Unsulphured molasses is extracted from the juice of sun-ripened cane. The juice is then clarified and concentrated. Sulphur dioxide is found in a myriad of products from dried fruits (contains the highest levels) and fruit juices to sausages, dehydrated peas, and alcoholic beverages. Although cheaper to buy, any product that is sulphured is not a healthy choice because the sulphur dioxide can trigger asthma attacks.
Other References
Wikipedia: Molasses
This page was updated in August 2006.
