In terms of sugar, a healthier sugar would be one which gets absorbed slowly in the blood and secondly, has a higher PH value (the more alkaline the food intake, the slower the body will oxidize). Something called Glycemic Index measures the rate at which glucose gets absorbed in the blood. The lower the GI the better. Diabetic patients are recommended to intake food with low GI.

Now coming to the comparison, raw and unprocessed sugar has higher PH than white/brown sugar (minerals make the sugar more alkaline). Hence, boora sugar might be better if it has more minerals. In terms of GI, corn starch has one of the highest GI and evoke high blood sugar responses. Since, white sugar has corn starch mixed to avoid caking, it must have a higher glycemic index than bura sugar. So, here also, bura sugar would be better.

I have made two assumptions here – One, bura sugar has more minerals than white sugar. Second, corn starch isn’t present in bura sugar. I read these on internet but not 100% sure about these assumptions. If the 2 assumptions are correct, bura sugar is a winner.