Honey is created by bees from the nectar collected from their favourite flowers. Over 180 different nutritional substances have been identified in honey. It is a complex mix of natural sugars (80%), water (18%) and minerals, pollen, protein and amino acids (2%). As honey is quickly absorbed
by the body it is often used by sports people as a source of carbohydrate for instant energy. 85% of natural sugars in honey are glucose and fructose and it is the balance of these two that decides whether it remains liquid or becomes thicker. The higher the fructose content the longer the honey will stay liquid. For over 5,000 years honey has been used as a medicine as well as a food. Its soothing properties can be used to help ease sore throats and clear coughs. It is also thought to help digestive problems and has been used to help heal wounds. Its natural formic acid content and enzymes are believed to contribute to its antiseptic properties.
Nutritional Value - Raw
|
Water |
23.0 Grams |
|
Protein |
0.4 Grams |
|
Fat |
0 Grams |
|
Carbohydrates |
76.4 Grams |
|
Iron |
0.4 Milligrams |
|
Niacin |
0.2 Milligrams |
|
Energy Value K cal |
288 also 1229 kJ |
Types
Honey varieties fall into three different categories: -
- MONOFLORAL - comes mainly from a single plant source, e.g. Acacia, Rosemary or Clover.
- POLYFLORAL - comes from the nectar of many different flowers.
- BLENDS - A mix of different honeys, blended to a certain colour and flavour.
How to Cook
Honey can be used in many different recipes, i.e. stir-fries, salads, meats and used in dressings, desserts, breakfast cereals and yoghurts. It can be used as a throat soother and in an energy drink.