Honey Nutrition

Honey nutrition

1 Tbsp worth of honey nutrition:

61 cal;
.06 gm protein (incomplete);
16 gm carbohydrate;
1 mg calcium;
1.2 rag phosphorus;
.2 mg iron;
1 mg sodium;
10 mg potassium;
.008 mg B-2;
.06 mg niacin;
1 mg C;
.6 mg magnesium.

One of the ancient means of sweetening foods, unrefined honey is flower nectar, predigested by bees and extruded as a thick sticky liquid. Because it is predigested and is formed almost exclusively of glucose and fructose, honey is one of the more easily assimilated sources of carbohydrates for energy. It can be digested even by a very sensitive stomach; since it also tends to act as a relaxant it is useful during illness as an aid in stopping the vomiting that results from acidosis (one spoonful every 15 minutes). Honey can also act as a milk, natural laxative, especially for children. One of the most nutritious of sweetners, honey contains iron, for prevention of iron deficiency anemia; potassium, necessary for good muscle tone and for enzyme reactions transforming sugar to energy; niacin, important for growth, proper functioning of gastrointestinal tract and nervous system, and healthy skin; vitamin B-2 necessary for enzyme reactions and for maintaining health of skin and eyes; vitamin K, necessary for proper liver function and normal blood clotting; and vitamin E, reported to be an aid in strengthening blood vessels and muscles, including those of the heart, and in reducing the body’s need for oxygen. Unrefined honey can also be a source of the trace minerals copper, iodine, manganese, tin, and boron, necessary to the maintenance of body health. As a sweetener, honey may be substituted for sugar. It is often sweeter, so alterations must be made in recipes to allow for this variance as well as for the fact that honey contains liquid, so other liquids must be reduced. Honey may be used to replace sugar, cup for cup, in bread recipes; since honey tends to retard spoilage and mold, it can help bread, cakes, and cookies keep for several weeks besides adding to their nutritional value Because it is somewhat acidic, honey tends to brown quickly in cooking, giving a slightly darker color than does sugar, and also a somewhat chewier texture.