As far as I can tell, those packets of raw sugar have the same calories as refined sugar, with 1/10th the ability to sweeten. So if you wish to sweeten your coffee, for example, you end up consuming about 5x the sugar, than if your stupid coffee shop just offered regular damn white sugar. Why? Why does this stuff exist? Who prefers it?
Websearch told me that what you’re calling “sugar in the raw” is simply a type of “naturally” brown sugar (instead of extracting the molasses, concentrating them, and putting them back, you simply remove the water). If that’s correct:
Calories-wise it’s roughly the same deal as refined sugar. It should contain a bit more iron, but not enough to be a good source of. (Go eat some meat or legumes for that.)
Main difference is a more complex flavour. It shouldn’t be meaningfully less able to sweeten things, unless not properly dissolved.