Honey is a mixture of sugars and other components. As regards the carbohydrates, honey mainly consists of fructose (about 38.5%) and glucose (about 31%) and contains a smaller percentage maltose, sucrose and lactose. The protein content is low and minimal in fat.
a variety of amino acids such as proline, phenylalanine, tyrosine, valine, etc.
a variety of antioxidants (vitamin C, chrysin, catalase, etc.).
small but varying amounts of minerals and vitamins, such as vitamin C, vitamin B6, riboflavin, pantothenic acid, calcium, phosphorus, magnesium, sodium, potassium, iron, zinc, etc.
NOT all honeys are the same !
The composition, quality, organoleptic data, even the form of honey vary from plant to plant, from region to region and even from year to year, because it is affected by the weather and the vegetation. The darker honeys have higher amounts of antioxidants.