Sourced locally and sold per gram
Raw sugar is processed. But unlike white sugar, which has had the molasses (a byproduct of refining) removed during processing, raw sugar is processed so that a bit of the molasses residue remains. This colors the sugar and gives it a round flavor.
For garnishing and topping, raw sugar may be substituted for white or brown. But in recipes for batters and doughs that call for a particular kind of sugar, it’s always recommended to stick to what’s called for, unless an acceptable substitution is indicated. Retaining some of the molasses means raw sugar has a minuscule amount more iron and calcium than granulated sugar, but not enough to have a true impact on your diet.
Use raw sugar anywhere you would use table sugar