1, can not eat with honey are:

Drinking soy milk can not be added to honey. Organic acids in honey and soy milk in the protein if combined later will produce denaturing precipitation, eaten nutrition will not be absorbed by the body.

After eating honey, you can't eat green onions. If the sulfur amino acids in green onions and the organic acids and enzymes in honey meet together, they will produce toxic substances that will irritate the stomach and cause diarrhea.

Honey and tofu can't be eaten together. Honey is cold and moisturizing, tofu is also sweet and cold, both at the same time will cause diarrhea. The enzymes in honey and tofu proteins and minerals in the combination of the body's biochemical reactions will also have an impact.

Honey and leeks should not be eaten together. The minerals in honey can oxidize the vitamin C in leeks and make them ineffective. Honey has the function of laxative, leeks in the fiber also has the function of laxative, the two meet together will cause diarrhea.

Honey can not be used more than 60 degrees of hot water, with too hot water to take honey, hot water will be honey in the vitamins, minerals, enzymes and other nutrients to destroy, lose the nutritional value of consumption.

There are also some foods that should not be eaten with honey that you should be aware of, but if you don't eat too much with honey, it doesn't matter if you eat the right amount. They are rice, ginger, carp, garlic and so on.

2, honey contains fructose, glucose, enzymes, protein, vitamins and a variety of minerals. Regular eating can prevent and cure anemia, heart disease, gastrointestinal diseases, etc., and can improve human immunity.

Monosaccharide: glucose and fructose can be directly digested and absorbed by the body.

Enzymes: Various enzymes can promote the body's digestion and absorption of a variety of substances.

Acetylcholine: eliminates fatigue, excites the nerves and improves memory.

Flavonoids: antioxidant, improve the body's immunity.

3, per 100 grams of cooked dry chickpeas, water accounted for 60%, containing 8.9 grams of protein, 2.6 grams of fat and 27.4 grams of carbohydrates, can provide 686.5 kilojoules of heat. Chickpeas are rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, and also contain quantities of niacin, vitamin B6, pantothenic acid, calcium and fiber. Chickpeas play a significant role in blood and calcium supplementation, and are the best food for people with diabetes and high blood pressure. In addition the seeds contain adenine, choline, inositol, starch, sucrose, glucose and so on. One of the pure protein content of up to 28% or more, 5% fat, 61% carbohydrates, fiber 4-6%, chickpeas contain more than 10 kinds of amino acids, of which the human body essential 8 kinds of amino acids all have, and the content of oats than more than 2 times higher.