Jaggery : In North India, sugarcane is used to make jaggery; in East, West, and South India, date, coconut, or other palm plants are used. It is an intrinsic part of our eating tradition, regardless of where you are from in India. What many people don't realise is that jaggery, also known as gur, has a plethora of health benefits. Jaggery is high in calcium, magnesium, iron, potassium, and phosphorus, with trace levels of zinc, copper, thiamin, riboflavin, and niacin thrown in for good measure.
According to studies, jaggery contains B vitamins, certain plant proteins, and a lot of phytochemicals and antioxidants.
Eating jaggery during the winter season can yield many benefits. One can include it in the diet.