Honey

Introduction:

Honey is made from the nectar of plant flowers or honeydew from deciduous or coniferous trees. This is sucked out by bees, collected in honeycombs, where it then matures into honey. There is honey that comes from different flowers and honey that comes predominantly from one particular type of flower. The different flavours of the different varieties range from mildly sweet to strong and spicy.

Use/Preparation:

Honey is used as a spread, to sweeten tea, coffee or cocoa, in salad dressings, in marinades, desserts, sweets and other confectionery.

Health:

Honey has long been highly valued for its antibacterial, antifungal and antioxidant properties as a remedy for many diseases and for healing wounds. A variety of vitamins and minerals, including vitamin C, B vitamins, magnesium, calcium and phosphorus can be detected in honey. Nevertheless, honey consists of 80% sugar and should therefore only be enjoyed in moderation. The fructose-glucose ratio determines the consistency of honey. The more liquid the honey, the higher the proportion of fructose.

Alternatives:

Other liquid sweeteners such as agave syrup, maple syrup, pear syrup or rice syrup are suitable alternatives to honey. Vegan honey alternatives, e.g. from dandelion or daisies, are also available in the shops.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	304/1270
Fat	0 g
Healthy fatty acids	0 g
Carbohydrates	82,4 g
Sugar	82,1 g
Protein	0,3 g
Salt	0,02 g