Raw sugar is regular sugar which is less processed, which means it has a small amount of what would become molasses if it were separated out.
A very, very small amount. There are some nutritional benefits to molasses: it’s got some minerals and a bit of vitamin B6. Eat a tablespoon of molasses, and you’ll get 20% of your iron.
Raw sugar, though, is mostly sugar. There’s so little of anything else in it that the packets declare it “Not a significant source of calories from fat, saturated fat, cholesterol, dietary fiber, vitamin A, vitamin C, calcium and iron.” That’s why it tastes like sugar, with a slight molasses-y tang, rather than like molasses.
The web site for one version of raw sugar hedges, “Some nutritionists believe that these very small amounts of nutrients contribute to the advantages Sugar In The Raw over refined white sugar.” They’re vague on details because they don’t stand up to any particular analysis, and the FDA won’t let them make any health claims on the packaging. There’s just not enough concentrated cane juice to make a difference unless you eat far, far more sugar than is good for you.
If you like raw sugar, by all means, use it. But the stuff is still pretty significantly processed, and the packages make no health claims because there aren’t any it.
If you’re looking for some health from your sweetener, try substituting molasses.” Source