Hummingbird Food Recipe

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Hummingbird Food
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Ingredients:

  • 1 cup regular white sugar (organic if possible)

Directions:

  1. Bring the water to a boil.
  2. Take the water off the heat and add the sugar.
  3. Stir to dissolve completely.
  4. Let the nectar cool.
  5. Place in a clean hummingbird feeder and hang outside for the birds.
  6. Note:.
  7. Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
  8. Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
  9. If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
  10. Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
  11. Once clean, rinse thoroughly with fresh water and let dry.
  12. Fill up with new food and place outside.
  13. The birds will love you for it!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 667.07 Kcal (2793 kJ)
Calories from fat 150.09 Kcal
% Daily Value*
Total Fat 16.68g 26%
Total Carbs 104.23g 35%
Sugars 8.34g 33%
Dietary Fiber 25.01g 100%
Protein 33.35g 67%
Iron 8.3mg 46%
Calcium 250.1mg 25%
Amount Per 100 g
Calories 70.48 Kcal (295 kJ)
Calories from fat 15.86 Kcal
% Daily Value*
Total Fat 1.76g 26%
Total Carbs 11.01g 35%
Sugars 0.88g 33%
Dietary Fiber 2.64g 100%
Protein 3.52g 67%
Iron 0.9mg 46%
Calcium 26.4mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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