There are substantial differences in total antioxidant content of different sweeteners (1).
From the highest to lowest antioxidant activity, sweeteners include:
1 – Date sugar
2 – Dark and blackstrap molasses
3 – Maple syrup, brown sugar, and honey
4 – Raw cane sugar
5 – Refined sugar, corn syrup, and agave nectar
My top 4 choices of sweeteners are date sugar, molasses, maple syrup, and honey. I have written previously about honey in my blog:
Date sugar is made from dried dates that are chopped up into small pieces and ground. It is a natural and nonprocessed wholesome food with high fiber, vitamins, and minerals. It is the only whole food sweetener. It is not surprising that it has the highest antioxidant activity because it is whole food and not an extract.
Molasses may be sulfured or unsulfured.
Sulfured molasses are made from young sugar cane. Sulfur dioxide is added to keep the raw cane fresh until it is processed and to preserve the molasses produced.
Unsulfured molasses are made from matured cane plants that have been allowed to ripen naturally in the field. Blackstrap molasses can be sulfured or unsulfured.
Molasses are a good source of calcium and iron. I recommend unsufured molasses.
Maple syrup is made from tapping the maple tree. The sap is boiled down to produce the syrup.
Maple syrup is a tasty sweetener (sucrose), but it also contains vitamins and minerals. It is an excellent source of manganese and a good source of zinc.
All sweeteners must be consumed in moderation. If you are overweight or have diabetes, high blood pressure, or high cholesterol, I suggest that you avoid all sweeteners.
(1) Phillips KM, Carlsen MH, Blomhoff R. Total antioxidant content of alternatives to refined sugar. J Am Diet Assoc. 2009;109(1):64-71.