Fructose and glucose belong to the group of energy nutrients, more precisely to carbohydrates. Fructose and glucose are single sugars, which are absorbed directly from the intestines. They decompose in the small intestine and the body uses them as a source of energy.

Amino acids are small sub-units, of which proteins are formed. Also part of hormones are formed of amino acids.

Vitamin C maintains growth and participates in the formation of the skeletal structure, teeth and gums. It also increases resistance to inflammation diseases and improves absorption of iron from the food.

Potassium is one of the most important electrolytes in the human body, which participates either directly or indirectly in all reactions in the body. It maintains the internal pressure of the cell and the function of muscles and participates in the release of energy in the cell.

Calcium is one of the most important building substances in the human body. Approximately 99 % of calcium is in the bones and in the teeth, and the rest has an important role in biochemical reactions such as clotting of blood, hormone system, transfer of nerve impulses.

Phosphorous has an important role in most biochemical reactions of the body. It is needed in the metabolism of carbohydrates, fats and amino acids, where it regulates growth and cellular functions. Also nucleoproteins regulating cell division and cell formation require phosphorous in their structure in order to be able to function normally. Phosphorous stimulates contraction of muscles such as even contractions of the heart muscle, and it also facilitates binding of calcium to the bones.

Magnesium is a building substance of the bones and the teeth, which regulates almost all our vital functions. The biggest part of magnesium is bound in the bones with calcium. Magnesium also regulates the absorption of calcium. The rest of magnesium is inside the cells, in the nerves, muscles and connective tissues. It retards the transfer of nerve impulses accelerated by calcium, and thus relieves muscular cramps. Magnesium is needed in the metabolism of carbohydrates and proteins. It also improves the absorption of calcium, phosphorous, sodium, potassium and vitamins B, C and E. During boiling and heating most of magnesium disappears from the food.

Manganese is a vital substance, which affects the functioning of many enzymes. It has an effect on the metabolism of carbohydrates, fats and proteins, on the clotting of blood, on the biosynthesis of cholesterol, as well as on the formation of bones, connective tissues and blood cells. Manganese has an important role also in the production of milk, urine, sex hormones and thyroid hormones. It also maintains good condition of the nerve tracks and brains.

Zinc is a functioning part of at least 25 enzymes, and also a catalyst of many other enzymes. Zinc is a constituent of for example the enzyme decomposing insulin and alcohol. Zinc affects the metabolism of carbohydrates and phosphorous. It regulates the production of proteins and affects the absorption of many trace elements and vitamins.

Sodium functions as a counter-pair of potassium by regulating the cellular function and the acid-alkali-balance. Together with potassium it carries nutrients through the cell membrane and regulates the osmotic pressure of the cells. In addition, sodium functions as a "preservative" of blood by preventing the precipitation of minerals in the blood and plasma, thus preventing arteriosclerosis.

Iron: The most important function of iron is to form red blood cells with proteins and copper. Iron carries oxygen to the cells bound to haemoglobin. It is also a constituent of the enzyme responsible for protein production.

Contents of birch sap
	Mg	11 mg/l
	Mn	1.2 mg/l
	Na	0.2 mg/l
	Ca	70 mg/l
	K	120 mg/l
	Fe	0.1 mg/l
	Zn	1.5 mg/l
	P	6.4 mg/l
	Fructose	0.5 g/100 ml
	Glucose	0.3 g/100 ml
	Dry solid content	0.7 - 1.5 %
	pH	5.5 - 7.5

100 g Koivu™ birch sap contains:

• Energy : 10 kJ
• Fat: < 0.1 g
• Protein: < 0.1 g
• Carbohydrate: 0.62 g
• fruit acids (malic 100-600, succinc 10-300, phosphoric 10-50, citric 5-20 mg/l)
• free amino acids: 25-700 mg/l

Note: The natural values can vary widely during the season and from year to another.