Honey Nutrition Facts!

 How can we miss these important honey nutrition facts while extolling the benefits of honey -- honey properties which sufficiently provide all the necessary goodness to sustain life?

Here we have the information:
Nectar itself is composed mainly of sucrose and water. Bees add enzymes that create additional chemical compounds, inverting the sucrose into fructose and glucose, and then evaporate the water so that the resulting product will resist spoiling.

Hence, honey is a source of carbohydrates, containing

• 80% natural sugar -- mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar.

• 18% water. The less water content the honey has, the better the quality 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 minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. I learnt that "conductivity" is an indirect way of measuring the mineral content of a honey. Manuka honey has a higher than normal conductivity -- about 4 times that of normal flower honeys. The higher the conductivity, the better the value of the honey.

Also, some very encouraging honey nutrition facts:

This natural sweetener has antioxidants -- , is fat free, cholesterol free, and sodium free!


 

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