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Birch sap
Birch sap or birch water is the sap directly tapped from birch trees, ''Betula alba'' (white birch), ''Betula pendula'' (silver birch), ''Betula lenta'', ''Betula papyrifera'', and ''Betula fontinalis''.
Birch sap is collected only at the break of winter and spring when the sap moves intensively. When fresh, it is a clear and uncoloured liquid, very similar to water, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic. Birch sap may be consumed both fresh and naturally fermented.
Birch sap is a traditional beverage in boreal and hemiboreal regions of the northern hemisphere as well as parts of northern China.
== Composition ==
Birch sap contains heterosides (betuloside and monotropitoside), 17 amino acids including glutamic acid, as well as minerals, enzymes, proteins, betulinic acid and betulin,〔http://www2.publicationsduquebec.gouv.qc.ca/essences/arbre.php?id=98〕〔http://www.santenatureinnovation.com/la-seve-de-bouleau-est-deja-la/〕 antioxidants, sugar (xylitol, fructose and glucose) and vitamins (C and B(group)).〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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