Sugar Cane

Selection Information

Usage:

Peel the outer bark and eat out of hand or cut into fine strips. Sugar cane is also used to produce sugar, rum, cachaca, Falernum, molasses, and soda. It's also widely used to produce ethanol for fuel.

Selection:

Good-quality sugar cane will be firm, and the brown bark will be smooth and unblemished.

Storage:

Sugar cane can be stored in the refrigerator for up to six months.

Avoid:

Avoid product that is soft or has spots of mold on the bark. Mold on the ends can be cut off.

Seasonal Information

Sugar cane is available year-round from Hawaii and California.

Sugar Cane Nutritional Information

Nutrition Facts

Serving Size: 1 tsp Raw Cane Sugar

Amount Per Serving

Calories 15 Calories from Fat 0

% Daily Value*

Total Fat 0 0%

Saturated Fat 0g 0%

Trans Fat

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 4g 2%

Dietary Fiber 0g 0%

Sugars 4g

Protein 0g

Vitamin A 0% Vitamin C 0%

Calcium 0% Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Raw Sugar Cane has no Saturated Fat, Cholesterol and Sodium. The juice from the sugar cane plant includes the minerals Phosphorus, Calcium, Iron, Magnesium, and Potassium.

Sugar Cane Tips & Trivia

Brazil is the world's leading producer of sugar cane followed by India, China, and Thailand.
The fibrous residue left over after sugar cane stalks are crused is known as bagasse and it can be burned to provide both heat and electricity.
Thanks to its high cellulose content, Bagasse is also used to make paper, cardboard, and eating utensils.
Sugar Cane is often used to make rum in the Caribbean.