Honey contains a small amount of B-group vitamins and some minerals (calcium, chlorine, potassium and sodium), making it marginally healthier than white sugar, which contains some calcium and potassium but no vitamins at all. Golden demerara sugar contains slightly more minerals than honey does, but fewer vitamins.
In kilojoules content, 100 g honey has 1180-1220 kilojoules, while the same amount of sugar has about 1660 kilojoules. And as honey tastes sweeter than sugar, it is usually used in smaller quantities, reducing kilojoules further.
Honey is good to use in cooking, especially baking, because it absorbs moisture better than sugar. This means that honey will keep breads and cakes moist for longer. To substitute honey for sugar, use a spoonful of honey to every one-and-a-quarter spoons of sugar stated in the recipe. Note that as honey contains some water, the amount of liquid used in the recipe needs to be reduced slightly.
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