Some time ago we posted on how to spot hidden sugars and in our last post we shared a recipe for honey and yogurt biscuits which uses honey instead of sugar. In this post we consider some of the basics of substituting honey for sugar.
Honey is made up of fructose, glucose, water and minerals such as iron, calcium, potassium and magnesium. Due to the high level of fructose, honey is sweeter than table sugar. Honey is a high carbohydrate food and has a GI value of 55 (moderate range). Honey has a lower GI value than sugar, meaning that it does not raise blood sugar levels as quickly. However, honey has more calories per teaspoon than sugar, so it’s wise to keep a close eye on your portion sizes. Raw honey contains more vitamins, enzymes, antioxidants and nutrients than white sugar.
There are other benefits to substituting honey for sugar, it provides a unique flavor to any dish, but it also balances and enhances the flavor profiles of other ingredients used in a recipe. Honey also acts as a binder and thickener for sauces, dressings, marinades and dips.
Tips for substituting honey for sugar
- Honey and maple syrup are sweeter than sugar, so you will