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Sap, birch water^[6]
Nutritional value per 100 g (3.5 oz)
Energy	4.6 kcal (19 kJ)
Carbohydrates	1.1 g
Sugars	1.1 g
Dietary fiber	0 g
Fat	less than 0.1 g
Minerals	Quantity %DV†
Calcium	5% 60 mg
Iron	1% 0.1 mg
Magnesium	3% 11 mg
Manganese	48% 1.1 mg
Phosphorus	1% 6.4 mg
Potassium	4% 120 mg
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Birkisafi er safi sem safnað er beint úr bol birkitrjáa, Betula pubescens , Betula pendula , Betula lenta, Betula papyrifera, og Betula occidentalis.

Hægt er að neyta birkisafa bæði ferskan og gerjaðan. Þegar hann er ferskur, er hann tær og litlaus, oft sætur og með mjúkri áferð. Eftir tvo til þrjá daga byrjar hann að gerjast og verður súrari.

Birkisafi er hefðbundinn drykkur í kaldtempruðum svæðum norðurheimskauts^[1] as well as parts of northern China.

Uppsker edit

Birkisafa er safnað í lok vetrar eða byrjun vors þegar safastreymi er mikið. Safasöfnunin fer fram með því að hola er boruð í stofn trésins og hann leiddur í ílát með röri eða jafnvel bara grannri grein: safinn rennur eftir greininni vegna yfirborðsspennu. Birkisafa er safnað snemma vors, áður en lauf eru sprottin, þar sem síðla vors verður hann rammur. Söfnunartíminn er eingöngu mánuður á ári. Söfnun úr tré virðist ekki skaða heilsu þess.^[2] Hinsvegar ef að aftöppunarholan er ekki lokuð eftir notkun er bæði hætta á að tréð tapi næringu og að sjúkdómar og meindýr komist inn í tréð.

Hefðbundin svæði edit

Birkisafi er hefðbundinn drykkur í Russian Federation (rússneska = берёзовый сок, stafsett = byeryozovyi sok) sem og Lettland (bērzu sula), Eistland (kasemahl), Finnland (mahla), Litháen (beržo sula, beržų sula), Belarus (бярозавы сок, framb.= biarozavy sok, Byarozavik), Pólland (sok z brzozy, oskoła), Úkraína (березовий сік, framb. = berezovyi sik}}), Frakkland, Skotland, Noregur^[3], Sweden^[4] and elsewhere in Northern Europe^[1] sem og hlutum norður Kína og í Hokkaido og Aomori í norður Japan. It is also widely used among the Pennsylvania Dutch, either as a traditional beverage in its own right but particularly as a key ingredient in birch beer.^[5]

Innihald edit

Birch sap contains heterosides (betuloside and monotropitoside),^[9] 17 amino acids including glutamic acid,^[10] as well as minerals, enzymes, proteins, betulinic acid and betulin,^[11]^[12]^[13] antioxidants,^[14] sugar (fructose, glucose and small amounts of sucrose) and vitamins (C and B(group)).^[14] Contrary to popular belief, there is no xylitol in birch sap (xylitol is a sugar alcohol that is industrially produced using high temperature and sulfuric acid, or through fermentation). ^[15]

Nutritional and medicinal uses edit

Folk uses edit

Folk uses vary from medicinal use, supplementary nutrition (minerals and vitamins) and cosmetic applications for skin and hair.^[1]

Region	Medicinal use	Cosmetic use
Belarus	lung diseases, gout
Bulgaria		hair growth
Czech Republic	poor health, infertility	against freckles
Estonia	(prevention of) eye diseases, skin diseases, source for vitamins	washing hair, against freckles and to bleach the skin
Hungary	stomach and lung diseases	against freckles
Latvia	“revitalization”	washing hair
Poland	“revitalization”, kidney stones	washing hair in order to strengthen it
Romania	kidney stones, jaundice, as milk-rennet, scab, diuretic	hair colouring, to remove sunspots and moles
Russia	externally against sores, to help children during teething	washing face
Sweden	scurvy, cholera
Ukraine	treating skin diseases, source of vitamins, diuretic	against freckles
United Kingdom	tonic, rheumatism, first nourishment for new-born children	prevention of baldness

Commercial birch sap and derivative products edit

Bottle of Russian commercial birch sap

Birch sap may be consumed both fresh and naturally fermented. Fresh birch sap is highly perishable; even if refrigerated, it is stable for only up to 2–5 days. Shelf life can be prolonged by freezing or preservation techniques. Existing preservation techniques:^[16]

Nothing i.e. bottled fresh sap (shelf life: 2–5 days refrigerated)
Filtered with a 0,22μ net (shelf life: 3 weeks refrigerated)
Collected under anaerobic conditions (shelf life: 1 year ambient)
Added sugar (3g per 100ml)^[1]
Heat pasteurized; pasteurization should be conducted under specific temperature levels and time spans (shelf life: 1 year ambient). Although level of Vitamin C is lower than fresh saps', all other benefits are preserved.
Frozen at -25C (shelflife: 2 years)

Birch sap can also be used as an ingredient in food or drinks, such as birch beer or wintergreen flavored candy.

Concentrated birch sap is used to make birch syrup, a very expensive type of syrup mainly made from paper birch in Alaska^[17] and Canada, and from several species in Russia, Belarus and Ukraine.

References edit

^ ^a ^b ^c ^d Svanberg, Ingvar; et al. (2012). "Uses of tree saps in northern and eastern parts of Europe". Acta Soc Bot Po. 81 (4): 343–357. doi:10.5586/asbp.2012.036. S2CID 55634757.
^ http://www.tapmytrees.com/faq.html#q4
^ Planter og tradisjon: Floraen i levende tale og tradisjon i Norge, Ove Arbo Høeg, Universitetsforlaget, 1974, ISBN 8200089304.
^ Övre Dalarnes bondekultur 3, Lars Levander, Lund, 1947.
^ http://www.grouprecipes.com/80154/pennsylvania-birch-beer.html
^ Kūka, Māra (2013). "Determination of Bioactive Compounds and Mineral Substances in Latvian Birch and Maple Saps". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 67 (4–5): 437–441. doi:10.2478/prolas-2013-0069. S2CID 49739804.
^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
^ Sosa, A (1935). "Un glucoside nouveau de Betula Alba L. Le bétuloside et son aglycone, le bétuligénol". Paris Masson ed.
^ Ahtonen, S; Kallio, H (1989). "Identification and seasonal variation of amino acids in birch sap used for syrup production". Food Chemistry. 33 (2): 125–132. doi:10.1016/0308-8146(89)90115-5.
^ http://www2.publicationsduquebec.gouv.qc.ca/essences/arbre.php?id=98
^ Bouchet, Jérome (2007). "Les Stratégies en Thérapeutique Antivirale" (Document). p. 24. {{cite document}}: Cite document requires |publisher= (help)
^ http://www.santenatureinnovation.com/la-seve-de-bouleau-est-deja-la/
^ ^a ^b Demirci, B; Demirci, F; Hüsnü Can Baser, K; Franz, G (2004). "Essential oil of Betula pendula Roth. Buds". Evid. Based Complement. 1 (3): 301–303. doi:10.1093/ecam/neh041. PMC 538512. PMID 15841263.
^ Kallio, H; Ahtonen, S (1985). "Identification of the Sugars and Acids in Birch Sap". Journal of Food Science. 50 (1): 266–269. doi:10.1111/j.1365-2621.1985.tb13328.x.
^ Nicole & Olivier Lhomme, NICOLL-Nature, Le Bio Logis, La sève de bouleau
^ Alaska Birch syrupmakers association Petition to US Food and Drug Administration for establishment of Standard of Identity for birch syrup, including the Alaska Birch Syrupmakers' Association Best Practices. July 18, 2005.

[Svanberg-1] Svanberg, Ingvar; et al. (2012). "Uses of tree saps in northern and eastern parts of Europe". Acta Soc Bot Po. 81 (4): 343–357. doi:10.5586/asbp.2012.036. S2CID 55634757.

[2] ttp://www.tapmytrees.com/faq.html#q4

[3] Planter og tradisjon: Floraen i levende tale og tradisjon i Norge, Ove Arbo Høeg, Universitetsforlaget, 1974, ISBN 8200089304.

[4] Övre Dalarnes bondekultur 3, Lars Levander, Lund, 1947.

[5] ttp://www.grouprecipes.com/80154/pennsylvania-birch-beer.html

[6] Kūka, Māra (2013). "Determination of Bioactive Compounds and Mineral Substances in Latvian Birch and Maple Saps". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 67 (4–5): 437–441. doi:10.2478/prolas-2013-0069. S2CID 49739804.

[FDADailyValues-7] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.

[NationalAcademiesPotassium-8] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

[Sosa-9] Sosa, A (1935). "Un glucoside nouveau de Betula Alba L. Le bétuloside et son aglycone, le bétuligénol". Paris Masson ed.

[Ahtonen-10] Ahtonen, S; Kallio, H (1989). "Identification and seasonal variation of amino acids in birch sap used for syrup production". Food Chemistry. 33 (2): 125–132. doi:10.1016/0308-8146(89)90115-5.

[11] ttp://www2.publicationsduquebec.gouv.qc.ca/essences/arbre.php?id=98

[Bouchet-12] Bouchet, Jérome (2007). "Les Stratégies en Thérapeutique Antivirale" (Document). p. 24. {{cite document}}: Cite document requires |publisher= (help)

[13] ttp://www.santenatureinnovation.com/la-seve-de-bouleau-est-deja-la/

[Demirci-14] Demirci, B; Demirci, F; Hüsnü Can Baser, K; Franz, G (2004). "Essential oil of Betula pendula Roth. Buds". Evid. Based Complement. 1 (3): 301–303. doi:10.1093/ecam/neh041. PMC 538512. PMID 15841263.

[Kallio-15] Kallio, H; Ahtonen, S (1985). "Identification of the Sugars and Acids in Birch Sap". Journal of Food Science. 50 (1): 266–269. doi:10.1111/j.1365-2621.1985.tb13328.x.

[16] Nicole & Olivier Lhomme, NICOLL-Nature, Le Bio Logis, La sève de bouleau

[docket-2005-17] Alaska Birch syrupmakers association Petition to US Food and Drug Administration for establishment of Standard of Identity for birch syrup, including the Alaska Birch Syrupmakers' Association Best Practices. July 18, 2005.

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Nutritional value per 100 g (3.5 oz)
Energy	4.6 kcal (19 kJ)

Carbohydrates	1.1 g
Sugars	1.1 g
Dietary fiber	0 g


Fat	less than 0.1 g


Minerals	Quantity %DV^†
Calcium	5% 60 mg
Iron	1% 0.1 mg
Magnesium	3% 11 mg
Manganese	48% 1.1 mg
Phosphorus	1% 6.4 mg
Potassium	4% 120 mg

^†Percentages estimated using US recommendations for adults,^[7] except for potassium, which is estimated based on expert recommendation from the National Academies.^[8]