Molasses Nutrition

Molasses nutrition

1 Tbsp worth of molasses nutrition (blackstrap):

42 cal;
11 gm carbohydrate;
137 mg calcium;
17 mg phosphorus;
3.2 mg iron;
19 mg sodium;
585 mg potassium;
.02 mg B-1;
.04 mg 11-2;
.4 mg niacin;
52 mg magnesium.

Molasses is what is left after sugar is boiled up from cane syrup and removed. There are three levels of this molasses: light, which is the next level after the sugar and is only slightly more nutritious; dark, the middle layer, somewhat more nutritious than the light molasses; and blackstrap, which contains all the nutrients, especially minerals, that because they are heavier settled to the bottom. Blackstrap molasses is second only to liver in the amount of iron it can provide the body, making it excellent in preventing iron deficiency anemia. It also provides a good amount of magnesium, needed for proper functioning of muscular and nervous systems, as well as for vitamin C and calcium metabolism; of potassium, for good muscle tone, proper heart action, and the enzyme reaction that changes sugar into energy; and of copper, needed for the proper absorption and utilization of iron, as well as for the formation of red Mood cells. Two tablespoons of blackstrap molasses can supply about as much calcium as a glass of fresh milk; calcium is important for proper formation of bones and teeth, for proper functions of heart and nervous systems, and for helping to prevent insomnia and nervousness. Blackstrap molasses is especially rich in B vitamins, needed for the production of energy, for growth, for many bodily functions and enzyme reactions, and for proper metabolism of many food elements. Blackstrap molasses can be used in many recipes, especially in breads, to increase the nutritional values of the foods, and it can also be taken plain, but it should be diluted with water or milk to prevent it from clinging to the teeth and causing decay, Whenever blackstrap molasses is taken this way, the teeth should be brushed immediately afterwards as an extra precaution.