THE COMPOSITION OF HONEY

Honey is a source of carbohydrates-- mainly fructose (about 38.5 percent) and glucose (about 31.0 percent). The remaining carbohydrates include maltose, sucrose and other complex carbohydrates. On average, honey is 17.1 percent water. Honey is naturally fat free, cholesterol free and sodium free.

 

In addition, honey contains a wide array of vitamins, such as vitamin B6, thiamin, niacin, riboflavin and pantothenic acid. Essential minerals including calcium, copper, iron magnesium, manganese, phosphorus, potassium, sodium and zinc as well as several different amino acids have been identified in honey. (Some of these compounds exists in quamtities less than 10 percent of the recommended daily requirements.)

 

Honey also contains several compounds which function as antioxidants-- compounds that may help delay the oxidative damage to cells or tissues in our bodies. Known antioxidants compounds in honey are chrysin, pinobanksin, vitamin C, catalase and pinocebrin (which is only found in honey).

The above information was obtained from the National Honey Board.