The Hong Kong Consumer Council (HKCC) has put six of the city’s most common sweeteners to the test, delivering findings that will reshape how shoppers view their sugar bowls. Published in Choice Magazine (Issue 580), the study compared rock candy, red sugar, black sugar, raw slab sugar, yellow sugar, and white sugar. With expert insights from Dr. Lo Kwai Ching of the University of Hong Kong’s School of Chinese Medicine, the report offers a rare combination of rigorous lab data and traditional medical wisdom.
The Mineral Verdict: Color Matters
The council’s nutritional testing confirmed that darker sugars generally retain higher levels of essential minerals. Raw slab sugar posted the highest potassium content, reaching up to 944mg per 100g, while black sugar led in calcium with up to 127mg per 100g. Red and yellow sugars also contained measurable levels of these nutrients. By contrast, white sugar and rock candy—both heavily refined—showed negligible or undetectable mineral content.
Yet the council urges caution. Even the mineral-rich samples provided modest contributions when consumed in typical quantities. A single teaspoon of the most potent black sugar supplies roughly 1 percent of daily calcium needs and 3 percent of potassium requirements. These sweeteners simply cannot function as primary nutritional sources.
The Iron Shock
Perhaps the most striking discovery applies across every sample: all six sugar types tested contained zero iron. This directly challenges the long-held belief that brown and black sugars help prevent anaemia or directly enrich the blood. Dr. Lo offers an important clarification from a Chinese medicine perspective: “These sugars are valued for their warming, Qi-circulating properties, which support the body’s internal balance,” she explains. “Their health benefits are energetic and functional, not necessarily a matter of direct mineral delivery.”
Calories and Purity
All sugars remain calorically dense. One teaspoon provides around 24 kilocalories—enough that a 60-kilogram adult must walk for roughly seven minutes to burn it off. Yellow sugar and white sugar scored highest in purity, approaching 100 percent sucrose content. Raw slab sugar measured lowest in purity at 92 percent, largely due to its retained molasses and moisture.
Your Shopping Guide
The report empowers consumers with a practical checklist for smarter purchases.
- Scrutinize the label. If a brown or raw sugar lists white sugar, molasses, and artificial coloring, it is an industrial blend rather than a traditionally produced sweetener.
- Match the sugar to its purpose. Black sugar offers strong warming qualities ideal for menstrual discomfort or winter drinks. Red sugar provides gentler warmth, traditionally recommended for postpartum recovery. Raw slab sugar supports the spleen and lungs—perfect for nourishing sweet potato soups. Rock candy excels in Yin-nourishing recipes, particularly soothing pear tea for dry throats. White sugar, largely absent from classic Chinese culinary medicine, remains a pure sweetener for general baking.
The Broader Takeaway
The HKCC findings encourage a sophisticated relationship with sugar. It is neither a health food nor a dietary villain. For Hongkongers who cook regularly or seek traditional wellness through food, this report delivers a powerful message: informed choices depend on understanding processing methods, reading ingredients closely, and recognizing that mineral claims require scrutiny. The full analysis, including lab data and recipe recommendations from Dr. Lo, is available in Choice Magazine—an essential reference for every health-conscious household.