At a glance
Summary
This honey product is primarily composed of natural honey, which is a minimally processed sweetener with beneficial properties such as antioxidants and antimicrobial effects. However, the presence of additional sugars like levulose and dextrose, along with various acids and gums, indicates a moderate level of processing that slightly detracts from its purity. Despite these additions, the product maintains a relatively clean label with no harmful artificial additives.
Key ingredients 14
HoneyGood
Honey is a natural sweetener with antioxidant and antimicrobial properties. It is minimally processed and retains beneficial enzymes and nutrients. Compared to refined sugars, honey offers additional health benefits due to its bioactive compounds.
Risks
Excessive consumption can lead to increased blood sugar levels and weight gain.
Benefits
Contains antioxidants and has antimicrobial properties that can support immune health. Provides a natural source of energy and may soothe sore throats.
LevuloseNeutral
Levulose, also known as fructose, is a natural sugar found in honey and fruits. It is sweeter than glucose and often used to enhance sweetness in foods. While it is a natural component of honey, excessive intake can have health implications.
Risks
High consumption of fructose can lead to insulin resistance and metabolic issues.
Benefits
Provides a quick source of energy and is naturally occurring in many fruits and honey.
WaterNeutral
Water is a fundamental component of honey, contributing to its viscosity and texture. It is essential for the natural preservation and stability of honey. The water content in honey is typically low, which helps prevent microbial growth.
Benefits
Essential for maintaining the texture and stability of honey.
AshNeutral
Ash in honey represents the mineral content, including trace elements. It is a natural component that varies depending on the floral source of the honey. While it contributes to the nutritional profile, it is present in small amounts.
Benefits
Provides trace minerals that contribute to the nutritional value of honey.
WaxesNeutral
Waxes are natural components found in honey, originating from the beeswax used in honeycomb construction. They are present in minimal amounts and contribute to the texture of honey. Waxes are generally considered inert and safe for consumption.
Benefits
Contributes to the natural texture and stability of honey.
GumNeutral
Gum in honey refers to natural polysaccharides that contribute to its viscosity. These are naturally occurring and help maintain the texture of honey. They are generally considered safe and are not added artificially in honey.
Benefits
Helps maintain the natural viscosity and texture of honey.
Organic AcidsNeutral
Organic acids in honey, such as gluconic acid, contribute to its flavor and preservation. They are naturally occurring and help maintain the acidity of honey, which inhibits microbial growth. These acids are a natural part of honey's composition.
Benefits
Contributes to the flavor profile and preservation of honey.
Amino AcidsNeutral
Amino acids in honey are naturally occurring and contribute to its nutritional profile. They are present in small amounts and vary depending on the floral source. While they add to the nutritional value, they are not a significant source of protein.
Benefits
Contributes to the nutritional profile of honey with essential amino acids.
Formic AcidNeutral
Formic acid is a natural component of honey that contributes to its acidity and preservation. It is present in small amounts and helps inhibit microbial growth. While it is a natural preservative, it is not present in significant quantities.
Benefits
Helps preserve honey by inhibiting microbial growth.
Acetic AcidNeutral
Acetic acid is a natural acid found in honey that contributes to its flavor and preservation. It is present in small amounts and helps maintain the acidity of honey. This acid is a natural part of honey's composition and aids in preservation.
Benefits
Contributes to the flavor and preservation of honey.
Butyric AcidNeutral
Butyric acid is a short-chain fatty acid found in small amounts in honey. It contributes to the flavor profile and is naturally occurring. While it is not a major component, it adds to the complexity of honey's taste.
Benefits
Contributes to the flavor complexity of honey.
Citric AcidNeutral
Citric acid is a natural acid found in honey that contributes to its flavor and preservation. It is present in small amounts and helps maintain the acidity of honey. This acid is a natural part of honey's composition and aids in preservation.
Benefits
Contributes to the flavor and preservation of honey.
DextroseBad
Refined added sugar.
Risks
Excessive consumption can lead to spikes in blood sugar levels and potential weight gain.
Benefits
Acts as a quick source of energy and is naturally present in honey.
FructoseBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
High consumption of fructose can lead to insulin resistance and metabolic issues.
Benefits
Provides a quick source of energy and is naturally occurring in many fruits and honey.
Processing
Processed Culinary Ingredients
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