How can we miss these Main Honey Nutrition Facts when trying to appreciate what honey is made of and its benefits? Here I have the information.
Nectar itself is composed mostly of sucrose and water. Bees add enzymes that create extra chemical compounds, inverting the sucrose into fructose and glucose, and then fade away the water so that the resulting product will resist spoiling.
Hence, honey is a source of carbohydrates.
* 85% natural sugar - mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar.
* 20% water. The less water content the honey has, the better the excellence of honey.
* 2% minerals, vitamins, pollen and protein.
The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The mineral deposits found in honey include calcium, copper, iron, magnesium, phosphorus, potassium, sodium and zinc. I learnt that conductivity is a not direct way of measure the mineral content of a honey.
Manuka honey has a higher than normal conductivity – about 3 times that of normal flower honeys. The higher the conductivity, the better the importance of the honey.
Also, some very encouraging honey food facts:
This natural bribe has antioxidants - is fat free and cholesterol free!