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Raw Honey Nutrition Value Facts and Calories Info and Benefits

Know more about raw honey nutrition and the benefits of consuming raw honey among the children. How many calories are contained in honey? Is it safe to eat raw honey? What are the benefits anyway? All these have been answered in this article.

Calories in Raw Honey

Every tablespoon of raw honey contains 64 calories.

Raw Honey Nutrition Facts and Info

Nutritional Value of Raw Honey

As a result of botanical origin, variation raw honey differs in composition, nutritional value, sensory perception and appearance. However, the variation in nutritional value is negligible. Carbohydrates are the highest health relevant compounds in honey; mainly fructose and glucose.

Raw honey also contains about twenty five different types of oligosaccharides. Despite the fact that raw honey has a high carbohydrate content, its glycemic index widely varies depending on the botanical source-typically between 32 and 85.

The main oligosaccharides in raw honey are maltose, turanose and sucrose. There are other nutritionally important types, for example, kestose, palatinose and panose. The carbohydrate types (fructose and glucose) available in honey are easily transported to the bloodstream compared to varieties obtained from other sources.  It is therefore a fast energy provider for the body.

Nutritional Raw Honey Contents

Raw honey contains approximately 0.45% protein, mainly in the form of amino acids and enzymes. Although the contribution of these proteins to general protein requirements of the body is minimal, the nature of these substances plays a big role in the body immune system. The three raw honeys are:

  1. Invertase; decomposing sucrose into glucose and fructose
  2. Diastase-decomposing starch into small units
  3. Oxadase- produces gluconic acid and hydrogen peroxide from glucose.

Raw honey also contains minerals and vitamins that are very health, especially when taken frequently. The antioxidant properties in honey are the result of many of these vitamins and mineral. The higher contents of antioxidants in honey are prevalent during dry seasons when temperatures are at an average of over 30 degrees.

  • Unifloral honey contains different trace elements and varying mineral amounts.  Selenium, Manganese and Chromium are the common types. These minerals are very useful, especially for children between ages 2 and 15.
  • Raw honey also contains about 13 mg/kg of choline and an average of 2.5 mg/kg of acetylcholine. The two elements are essential for brain and cardiovascular functions. They are also very helpful for the repair and composition of cellular membranes and various neurotransmitters in the body.

Raw honeys have different taste-building, aroma and polyphenol compounds depending on the season of production and place of origin. The fructose levels in raw honey also determine its aroma.

The higher the fructose content the sweeter its taste and aroma. Those with high glucose content are less aromatic compared to the type with high fructose.

Several different studies have established that there are more than 500 different compounds in raw honey that directly contribute to its taste, aroma or level of nutrition. The type and quantity of amino acid is also a factor that determines raw honey aroma and taste.

Honey flavor is a vital quality because it is widely used in the food industry, together with several other substances to achieve desired taste and aroma.

Role played by Polyphenols in Honey

The appearance of raw honey is mainly determined by the type of polyphenols it contains. Polyphenols are mainly made up of flavonoids such as apigenin and luteolin. These compounds are also valued because of the antioxidant elements.

  • Their contents vary between 80 and 440mg per hundred grams. Those produced during high temperature seasons are likely to have a higher content of the properties.
  • Raw honey relieves oxidative stress caused by the lack of balance between the production of antioxidants and free radicals in the human body. Raw honey also contains significant catalase, carotenoid, maillard products and organic acids.
  • Research has found that there is a correlation between lipoprotein oxidation, pheniphenol content and antioxidant activity of honey.
  • It also increases a person’s level of uric acid, glutathione reductase, carotene, and blood vitamin C concentration. Vitamin C concentration in the blood can be increased by about 43% by taking raw honey.

However, the raw honey’s antioxidant ability can also be affected by the storage period. Storage beyond nine months reduces its antioxidant ability by about 30%.

Raw honey contains mutagenic substances that are responsible for promotion of genetic processes. The level of mutagenic substances in processed honey is low or absent because heating or other chemical processes alters them.

Should I Ingest honey for a stronger immunity?

Yes you should observe raw honey nutrition on a regular basis! Because:

  • Raw honey ingestion helps in boosting the human immune system.
  • Studies have proved that raw honey taken before inoculation of tumor cells can prevent cancer. It also has an antimetastatic impact on tumor cells.
  • Also, Patients with bladder cancer are the greatest beneficiaries of raw honey.
  • Finally, it contains several anti-inflammatory substances. Zinc and magnesium are some of the substances responsible for the anti-inflammatory properties of raw honey.

Raw Honey Nutritional Benefits

There are a number of raw honey nutrition benefits that can be derived from honey, and they include:

  1. It works well against gingivitis and dental plague:. In some cases it is used in the making of candy instead of refined sugar, to prevent tooth decay. Unlike refined sugar, honey does not cause the erosion of enamel, the hard substance responsible for tooth protection. Calcium, fluoride and phosphorous present in raw honey explain the reason behind its compatibility with teeth. Nevertheless, it is advisable to clean teeth after taking honey.
  2. Highly recommended for the prevention of diarrhea: It prevents and treats gastrointestinal disorders, for example, gastritis and peptic ulcers. Those familiar with the Muslim Holy Book- “The Holy Hadith” may be aware that from as early as 8th century prophet Mohamed recommended honey for treatment of diarrhea.
  3. Treats gastric ulcers and has a stimulatory effect on stomach sensory nerves responsible for capsaicin response.  In most part of Eastern Europe, the laxative effect of raw honey is utilized in the treatment of constipation. Early civilization such as Arabic and Roman emperors used honey for treatment of gastrointestinal diseases.
  4. Raw honey has a positive effect on biomarkers responsible for cardiovascular health: In addition, it decreases the level of cholesterol in the body, thereby reducing the risks of heart diseases and blood pressure.
  5. Protects against cardiovascular diseases: Nitric oxide present in raw honey works well as a cardiovascular disease risk indicator. This therefore implies that higher levels of nitric oxides in raw honey will help in protecting the body from cardiovascular diseases.
  6. It increases plasma levels and lowers the heart’s susceptibility to lipid peroxide, which hinders its functionality.
  7. Boosts weight gain among children: Raw honey is recommended din infant diet because it improves blood formation and boosts weight gain among children. Children may not be affected by the increase in weight because most of them are still physically active and therefore tend to burn most of the calories taken. In addition, exercises improve the functionality of body organs, thereby making children healthier.
  8. Increases hemoglobin in blood: Children fed with raw honey have a higher content of hemoglobin in their blood than those fed with conventional sugar. The positive impact of raw honey on children is mainly attributed to its easier digestion. Besides, children have a higher uptake of other nutrients or substances when raw honey is introduced into their diet.
  9. Reduces effects of radiation in cancer treatment. Patients undergoing cancer radiation processes benefit immensely by taking raw honey because it reduces radiation pain. Patients with neck and head cancer also benefit from taking raw honey or application of honey with olive oil on the affected areas to reduce the effects of radiation and itching.
  10. Suitable for Diabetic patients: Diabetic patients are advised to take raw honey because it rapidly reduced blood sugar levels, because it triggers a lower glucose response than foods rich in starch such as white bread.

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Sources & References

  • LIVESTRONG: http://www.livestrong.com/article/302341-raw-honey-nutritional-facts/
  • NUTRITION DATA: http://nutritiondata.self.com/facts/sweets/5568/2

 

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