Honey is sweet because of its high concentrations of the monosaccharides fructose and glucose. It has about the same relative sweetness as sucrose (table sugar).[5][6] One standard tablespoon (15 mL) of honey provides around 190 kilojoules (46 kilocalories) of food energy.[7] It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener.[5] Most microorganisms cannot grow in honey and sealed honey therefore does not spoil. Samples of honey discovered in archaeological contexts have proven edible even after millennia.[